Brovia 2015 Barolo, Garblet Sue, DOCG
Item Number: 13495
Sub Region: Langhe
Appellation/AVA: Barolo DOCG
Estate Grown Wine: Yes
Vineyard Designation: Garblet Sue Vineyard
Grape(s): 100% Nebbiolo
Type: Wine - Red
Bottle Size: 750 ml
Alc by Vol(%): 14.5
Viticulture: Practicing Organic
Soil Type: Sand and clay-limestone marl
Elevation: 250 meters
Garblèt Sue, also known as “Altenasso,” is a subsection of the cru of Fiasco in Castiglione Falletto. At a height of 250 meters, this vineyard is the lowest of the Brovias’ three crus in Castiglione Faletto. The vines for this wine are also the youngest, having been planted in 1970 and 1979. Soils here are of sand and clay-limestone marl, but they are richer and less well-drained than those higher on the hill in Fiasco proper. Brovia owns 0.7 hectares of western-exposed Nebbiolo here. If Garblèt Sue typically shows a hair’s breadth less complexity than its two Castiglione Falletto brethren, it compensates with a generous, exuberant personality and a tendency to drink better earlier. If anything, it punches above its weight class in 2015, offering a core of luscious fruit, an alluring wildness reminiscent of a great Villero, and beautifully cushioned tannins.
Vintage Notes: Although 2015 seems to have a broad reputation for power and richness in the marketplace, the vintage’s best Barolos are anything but one-dimensional. The growing season itself was uneven, with dramatic heat spikes throughout May and June, a virtually rainless July, a hot but rainy August, and a September and early October slightly cooler than normal. Brovia began harvesting at the very beginning of October, bringing in remarkably clean and healthy fruit beautifully suited to extended macerations. These 2015s show marked tension, offering an interesting combination of warm-vintage amplitude and cool-vintage poise; they are authoritatively ripe but not juicy, and they display striking finesse. Their tannins are plentiful but less bare-knuckled than those of say 2013 or 2010, buffered as they are by such concentrated fruit—fruit which is irresistibly delicious yet controlled. They constitute yet another stunning effort by an estate that has few peers in the region, and we greatly look forward to sharing them with you.
Vinous 2/2019: "This is a stellar set of 2015s from Elena Brovia and Alex Sanchez. These are some of the bigger, richer 2015s readers will come across, and yet the wines show impeccable balance."
Winemaking Notes: One cannot help but be struck by the stark simplicity of the cellar operations. As in the past, the fermentation starts with natural yeast in old, large concrete tanks. Fermentation can run as long as a month, after which the cru Barolos move to thirty-hectoliter Slavonian oak casks for 24 months. This is followed by 18 months in steel and another long aging period in bottle. Bottling is done without fining or filtering. Furthermore, the Brovias employ no chemicals whatsoever in their vineyards, thereby putting them in a small minority in this exalted region.