2006 Barolo Bricco Rocche Prapo

The 2006 Barolo Prapo is wonderfully spiced and intense. The Prapo is the darkest and richest of these 2006 Barolos, and the Serralunga depth comes through in spades in the wine’s concentration and length. The wine continues to build on the mid-palate, with a crescendo-like finish laced with subtle notes of French oak. This is a terrific effort from Ceretto. Anticipated maturity: 2016-2031. I came away impressed with the wines I tasted at Ceretto this year. Like many estates in Piedmont, Ceretto is moving back towards a greater use of large casks. The 2006 Barolos were fermented 10-15 days in stainless steel, followed by malolactic fermentation and anywhere from 24 to 30 months’ aging in French oak. Beginning with the 2007s, the Barolos spent about 16 months in French oak followed by a full year in cask. I also had a chance to taste Ceretto’s new Barolo from the storied Cannubi vineyard, a tiny production of just 550 magnums per year from a parcel of a quarter of a hectare the family purchased in 2002. At press time prices for the 2006 Barolos had not been determined. Importer: Wilson Daniels Ltd, St. Helena, CA; tel. (707) 963-9661

Good full red. Higher-pitched on the nose than the Brunate, offering scents of strawberry, mocha, truffle, minerals and dried flowers. Then sweet but refined on the palate, with a strong spicy character currently cut off by big, youthfully aggressive Serralunga tannins. I find this very closed today and in need of patience.