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    Bruno Rocca Barbaresco 2016

    Bruno Rocca Barbaresco 2016

    Sale price
    $109.00
    Regular price
    $109.00

    This Barberesco is a non-reserva wine made with fruit derived from the notable site from one of Bruno Rocca's most prized sites, Curra. It is drinking very nicely now after several years of age but it will reward patience. Elegant red fruits & spice. 

    "The 2016 Barbaresco is laced with crushed raspberry, orange peel, cinnamon and rose petal overtones. Silky on the palate, this gracious, classy Barbaresco is a terrific choice for drinking now and over the next handful of years. The 2016 is a touch slender, but it is also impeccable in its overall balance." - Antonio Galloni

    Region

    Specifications

    • Cellaring

      10+ Years
    • Varieties

      Nebbiolo
    • Vintage

      2016
    • Alcohol Content

      14.5%
    • Closure

      Cork
    • Bottle Size

      750ml

    Critic Reviews (4)

    Monica Larner

    94+ points | June 2019

    The Bruno Rocca 2016 Barbaresco is a gorgeous wine that reveals impeccable balance, ongoing intensity and elegance, which accompany the wine from the start and continue straight through its long finish. The mouthfeel is buoyant and bright, yet there is a solid base of firm fruit and tannic backbone on the close. This is a buttoned-up and firmly etched expression of Nebbiolo from one of the most talented producers in Barbaresco. Great job, Bruno. He knocked out 15,426 of these beauties.

    The Bruno Rocca 2016 Barbaresco is a gorgeous wine that reveals impeccable balance, ongoing intensity and elegance, which accompany the wine from the start and continue straight through its long finish. The mouthfeel is buoyant and bright, yet there is a solid base of firm fruit and tannic backbone on the close. This is a buttoned-up and firmly etched expression of Nebbiolo from one of the most talented producers in Barbaresco. Great job, Bruno. He knocked out 15,426 of these beauties.

    Walter Speller

    17 points | May 2019

    Neive. Tasted blind. Mid ruby with orange tinges. Sweetly concentrated, slightly jammy cherry fruit on the nose and with hints of chalk. Supple, ripe and with an elegant medium-weight palate and plenty of vibrant acidity. Bags of chewy tannins & juicy fruit that need more age to settle.

    Neive. Tasted blind. Mid ruby with orange tinges. Sweetly concentrated, slightly jammy cherry fruit on the nose and with hints of chalk. Supple, ripe and with an elegant medium-weight palate and plenty of vibrant acidity. Bags of chewy tannins & juicy fruit that need more age to settle.

    James Suckling

    92 points | November 2019

    A very floral offering from this producer, replete with lilacs, tulips and rose petals. Citrus undertones. Medium body, fine, silky tannins and a velvety finish. Drink from 2021.

    A very floral offering from this producer, replete with lilacs, tulips and rose petals. Citrus undertones. Medium body, fine, silky tannins and a velvety finish. Drink from 2021.

    Bruce Sanderson

    91 points | November 2019

    Starts out elegant, featuring a core of cherry and plum flavors, flanked by tobacco, tar and menthol notes. Firms up, yet an element of sweet fruit matches the grip on the finish. Best from 2022 through 2035.

    Starts out elegant, featuring a core of cherry and plum flavors, flanked by tobacco, tar and menthol notes. Firms up, yet an element of sweet fruit matches the grip on the finish. Best from 2022 through 2035.

    Showing 1-3 of 4 reviews

    View all

    Food Pairings & Recipe

    Food Pairing

    Milanese Risotto with Pine Mushrooms

    Milanese Risotto with Pine Mushrooms

    INCREDIENTS

    3 tbsp Colonna Extra virgin olive oil

    4 French Eschallots, finely sliced

    250 g Simon Johnson Carnaroli rice, finely chopped

    1⁄3 Gohar Saffron Tips, steeped in 1/2 tbsp hot water

    2 Garlic cloves, Peeled & whole

    250 ml Simon Johnson Verjus750 ml chicken stock

    350g Fresh Pine Mushrooms, finely sliced

    75 g Lescure Butter

    3 sprigs Fresh lemon thyme

    Salt & Pepper, to taste

    Cacio De Bosco, or a similar hard cheese, to serve

    METHOD

    1. Sauté the French eschallots in olive oil, over a gentle heat until fragrant

    2. Add the 250g of carnaroli rice & continue to stir in the pan until the rice turns from opaque to translucent

    3. Add steeped saffron with the 1 /2 tbsp of water

    4. Add 2 whole cloves of garlic & deglaze the pan with 250ml of verjuice.

    5. Continue to stir whilst adding 1 cup of chicken stock at a time, as required 6. Continue cooking until all the stock has been used, the rice reaches al dente & is no longer chalky in the middle.

    7. Remove the whole garlic cloves with a fork, discard.

    8. Take the pan off the heat add the sliced pine mushrooms & fold through the butter.

    9. Rest in the pan for 5 mins & add an extra drizzle of colonna extra virgin olive oil (optional)Season well with salt and pepper.

    10. Garnish with fresh lemon thyme if using, along with freshly shaved Cacio de Bosco, pecorino cheese or similar.

    Expand recipe

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    Sale price
    $109.00
    Regular price
    $109.00
    GST included.
    $109.00 per bottle