Awards for Monchiero Carbone
An interesting expression of Nebbiolo, the Monchiero Carbone 2017 Roero Riserva Printi offers nice concentration and textural fiber with dried blackberry and plum, followed by toasted hazelnut, powdered cocoa bean, almond husk and tilled earth. This hot vintage brings on many of those dried fruit and nutty aromas for sure, with an open-knit and textured finish. This toasty and earthy red could be quite nice with a platter of roasted chicken and onions. About 8,000 bottles were produced.
Roero is considered a semi-arid area. Its hills are in fact almost totally dry, because the thin alternating marly and sand layers do not retain rainfall but filter it quickly, offering only temporary water reserves. This is why the wine-growing landscape is spotted with typical tanks needed to collect rainwater or with wells to draw water from the groundwater tables.
For this reason, the soil of the Roero hills is very rich in sand, mixed with clay and limestone, and it is not at all rare to find fossil shells deposited in the ground.
ROERO : 65% sand – 10% silt – 25% clay
Monchiero Carbone also recently received James Suckling points:
Tastingnote: “Violets and dark spice dominate the black fruit on the nose and the palate. Medium-bodied with fine-grained oak tannins and a coffee/chocolate finish. But the fruit persists well. Tasty. Drink now.”
Tastingnote: “A sprightly Roero with vibrant red-fruit and a mild-spice character. Medium-bodied with lightly firm and silky tannins and some drive through the palate to a clean, spicy finish. Drink now.”
Tastingnote: “Clean white with fresh citrus, table-grape, floral and mineral aromas, following through to a medium body with crisp fruit. Nicely balanced. Drink now.”