G. D. Vajra Barolo Albe 2015

  • wa93
  • ws93
  • we92
  • v91
G. D. Vajra Barolo Albe 2015
$41.99
$37.79

SKU 3866

750ml

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Albe has an amazing scent of macerated Nebbiolo pomace, cranberries and raspberries. Infused rose petals, sweet red fruits and a hint of black figs, complete its wide and elegant bouquet. So authentic and yet expressive, it beautifully celebrates the maturity of these vineyards and wine. Albe is a pure tribute to Barolo di Barolo and to the amazing craft of combining vineyards.
Category Red Wine
Varietal
Region Italy, Piedmont, Barolo
Brand G. D. Vajra
Alcohol/vol 14%
  • wa93

Wine AdvocateThis Barolo offers a more immediate approach, with lots of dark berry followed by spice, tilled earth and black truffle. The 2015 Barolo Albe pours to a medium dark color and lays out a mid-weight texture, with bright primary fruit that is expertly woven into the wine. It exposes clearly etched veins of acidity and some determinedly firm tannins. Despite the Albe's accessible personality, I recommend that you wait a few more years before popping the cork.

Monica Larner, June 2019
  • ws93

Wine SpectatorPretty, featuring rose, cherry, raspberry and mint flavors, with a touch of mineral. Supple, harmonious and elegant, offering a long finish. The aftertaste is tinged with orange peel and tobacco notes. Best from 2021 through 2036. 4,500 cases made.

Bruce Sanderson, October 2019
  • we92

Wine EnthusiastAromas of mature dark-skinned berries and brown baking spices fill the glass along with a whiff of new leather. Medium bodied and taut, the chewy palate offers dried black cherry, cranberry, blood orange and star anise alongside tightly knit, dusty tannins.

Kerin O'Keefe, December 1, 2019
  • v91

VinousThe 2015 Barolo Albe is a soft, open-knit wine that will drink well upon release. Bright and lifted, with plenty of red cherry fruit and floral notes, the Albe captures the essence of the Vajra house style nicely. This is a terrific entry-level Barolo, not to mention one of the finest values in Piedmont.

Antonio Galloni, February 2019