Clerico Pajana Barolo 1997


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Alcohol: 14,5%

Grape(s): Nebbiolo

Localization: Barolo, Piedmont, Italy

Tasting Notes: Deep red. Explosive, vibrant aromas of black cherry, dried flowers, minerals, licorice, and spices. Rich yet delicate, with precise, juicy flavors of superb intensity. A floral nuance adds complexity. Finishes with extremely fine tannins. A beautifully balanced wine, and showing extremely well.

Notes: Pajana comes from a vineyard at 300 meters with due south exposure and is typically less perfumed on the nose than Ciabot, but rounder and lusher on the palate.

97 points Wine SpectatorDark ruby, with a brick red edge. Fabulous aromas, with wild strawberry, roses, sandalwood, and milk chocolate. Full-bodied, with big, velvety tannins and a long, long finish. This is just a baby. Even better than I remember.--1997 Italian blind retrospective.

The Domain: Clerico is one of the most respected names in all Barolo, and his wines are renowned for both winemaking of the highest quality and for exceptional character, deriving from outstanding vineyard holdings in four of the greatest crus of Monforte: Ginestra, Bussia, Pajana, and Mosconi. The Barbera d'Alba and Dolcetto d'Alba from this estate are an easy and affordable way to enjoy the genius of this winemaker and represent two of the greatest wines made from those varietals. Clerico's single-cru Barbera d'Alba "Trevigne" is matured briefly in barriques, 40% of which are new. His Dolcetto "Visadi" regularly receives 90 points from the major international publications. Barrique-aged Nebbiolo/Barbera blend "Arte" was the original "super-Piedmont" wine; Marc de Grazia and Clerico devised this blend together in 1983.

Farming Practices: No systemic plant protection products (products that act by systemic transport – through the sap of the plant) are used. Sulfur- and copper-based products are the most prevalent. No herbicides are used (the soil is tilled). When needed, only organic fertilizer (manure) is used. There is little use of fertilizers in order to keep the grape production per vine low. Very careful use of SO2 in the wines.