Robert Parker’s awards for Monchiero Carbone

Stefania del Giudice — Wed, 21 Dec 2022 13:46:13 +0000

Robert Parker’s awards for Monchiero Carbone: Monica Larner recently tasted and rated Monchiero Carbone’s wines with 90+ Points.

Colour: bright ruby red.

Nose: intense and pleasant hints of plum sinuously blended with balsamic nuances of dried flowers, licorice and sweet tobacco.

Taste: full, harmonious and velvety; it reveals intense and balsamic notes and a long persistence.

Food pairings: its maximum potential is expressed combined with meat-based dishes, rich in aromas and flavors such as lamb cuts, baked kid, ribs, or long-aged cheeses.

Colour: a ruby-red hue, giving greater intensity without taking away any of its brightness.

Nose: intense and very deep, with unmistakeable aromatic facets; an initially ethereal impact gives way to hints of raspberry and blackberry, which are rendered more complex by a background of sweet spices (cocoa and cinnamon) and noble wood.

Taste: great character showing through dense tannins and a magnificent alcohol/tannin balance; after a full-bodied, almost chewy entry, the silky soft tannins gradually spread out into a long, round finish.

Food pairings: greater structure and body demand richer, tastier dishes, such as casseroles, braised beef in red wine, roast goose or wild boar stew. Ideal also with aged cheese like Parmigiano Reggiano or Castelmagno.

Colour: dark and deep with intense ruby tones, enriched by purple reflections.

Nose: excellent intensity and finesse with aromas ranging from underbrush to cocoa, with spicy notes (juniper berries) blending into fruity notes of morello cherry and plum.

Taste: the entry shows a great stratified and complex strength, the alcohol ensures an initial softness immediately balanced by the acidity, which gives lightness to the fruity pulp. The finish is long and fresh and delivers good harmony between fruity and woody sensations.

Food pairings: its richness in alcohol and good acidity recommend its consumption with all meats prepared with long cooking, but also enjoyable with medium-aged cheeses.

Colour: intense straw yellow.

Nose: rich and complex; aromas of citrus fruits, white pepper, aromatic herbs and a delicate note of dried apricot.

Taste: on the palate the wine is soft and powerful, with a vigorous acidity, leaving a rich taste in the mouth exquisitely integrating the mineral notes. The aftertaste is soft and elegant, but extremely rich and deep.

Food pairings: wine suitable for elaborate fish dishes, medium-aged cheese, but also first courses such as stuffed egg pasta, lasagna with meat sauce, eggplant parmigiana.

The producer:

The Monchiero Carbone farm is located in Canale, in the centre of the village, in a nineteenth century stately farmhouse, which hosts in its basement a large and fascinating historical cellar, untouched for over two centuries.

The company owes its name to the union of two families through the marriage between Marco Monchiero and Lucia Carbone, and the consequent merging of the vineyards inherited from both. The origins and the connections with winemaking are, however, to be found in the past, among the members of the two families.

The vineyards:

We are in Piedmont, in the province of Cuneo. Roero, that portion of territory located North of Alba, on the left bank of the Tanaro river, is the only terroir in Italy to boast a DOCG that includes 2 native varieties, the white berry ARNEIS and the red berry NEBBIOLO.

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Special edition Monchiero Carbone awarded

Petra Pelle — Tue, 08 Jun 2021 06:59:18 +0000

Special edition Monchiero Carbone awarded by James Suckling

Monchiero Carbone recently released the Barbera d’Alba Monbirone “Grand Cru” 1918-2018 to celebrate an important anniversary: the release of the 100th vintage.

There are only 10.577 numbered bottles of this vintage available, a real collector’s item.

The special edition from Monchiero Carbone is awarded and received 92 points from James Suckling:

Tasting note:

“Violets and dark spice dominate the black fruit on the nose and palate. Medium-bodied with fine-grained oak tannins and a coffee/chocolate finish. But the fruit persists well. Tasty. Drink now.”

Monchiero Carbone this year celebrates the 100th harvest of Barbera MonBirone

The vintage 2018 is the 100th harvest of Barbera d’Alba Monbirone. Back in 1918, greatgrandmother Clotilde Valente bought the vineyard on the hononymous hill in Canale. She started the production of the Barbera Monbirone “Grand Cru”until 1962. The tradition was carried on by her daughter Francesca Raimondo, who continued the small family production. Then the batton was passed to her son, the oenologist Marco Monchiero. He continued it until the nineties. From 1995 to present the vinification of Monbirone it has been handled by Francesco Monchiero, the great-grandson from Clotilde. He wants to celebrate the centenary with this special label, which is dedicated to the four authors who signed the success of this prestigious cru of Barbera.

Also the wines

–Roero Arneis Recit 2020 and

– Roero Srü 2018

received James Suckling points:

Tasting note:

“A sprightly Roero with vibrant red-fruit and mild-spice character. Medium-bodied with lightly firm, silky tannins and some drive through the palate to a clean, spicy finish. Drink now.”

“Clean white with fresh citrus, table-grape, floral and mineral aromas, following through to a medium body with crisp fruit. Nicely balanced. Drink now.”

Map vineyards Monchiero Carbone

A droneview at the Monbirone vineyard

For more information about this producer and the wines, click on Monchiero Carbone

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