Steve Mitchell

9.0

Barolo’s are new territory for us. It was a medium bodied wine with tannins that were not over powering. Easy on the palate and a smooth finish. — 9 months ago

Nagib Nasr

9.1

Amazing for its age. — a year ago

Lee Pitofsky

9.5

Love these wines! The “Grand Cru” Rocche dell'Annunziata is a stunner tonight, perfumed, floral and elegant, wafting from the glass and decanter. Fantastic young Barolo! — 3 years ago

Damian Walch

8.9

No nose. Very dry…tannins, dirt, earthy. Enjoyed it, but nothing overly notable. — 4 years ago

Sipping Fine Wine

9.5

Medium Ruby with complex aromas of floral, dark berry fruits, herbs and oak notes. On the palate raspberry and ripe cherry, savory with oak spice, a fresh earthiness and tightly wrapped spices. Tannins are very firm and needs at least 5 more years to start showing some finesse. Ling finish ending with fruit, herb and earthy mineral. Let this one sit for a while. A little pricy. Tasting Sample! — 6 years ago

Pierre Costa

9.3

Classic Barolo — 8 years ago

Manuel Buergi

9.1

(Tasted at La Festa del Barolo, Del Posto NY)
In 2013 Brovia's "Rocche di Castiglione" presents itself as a pretty huge and hulking wine. But nevertheless it has this typical perfumed nose with tons of red flowers and small red berries. In the palate it showed a rather wild character for a "Rocche", with the urge to have more time to bring the massive fruit, tannins and acidity in a perfect balance. I can't wait to see this wine age. — 8 years ago

with Julia

Pooneet K

9.1

Last had this vintage about 4.5 years ago. Might have preferred slightly then. At cork pop this is lovely - very nice depth of fruit and lifting acid on the finish. With air the secondary / raisined notes take on a bit more prevalence. — 9 months ago

Joe DAscoli

9.3

Fitting name for this wine as it definitely tastes “big”. Fairly round and robust flavor profile. Very good drying tannins.

Does not taste 20 yrs old but that’s a good thing as it still has freshness. — 10 months ago

Gilbert Van Hassel

9.6

Give it plenty of time in the glass or ideally in a decanter. It is a beautiful wine that needs time to open. Great effort in an off year. — 3 years ago

David Kline

9.4

Hint of peppermint on the nose rolls back to reveal wormwood and roses, chocolate ganache, rhubarb, and dried grapefruit peel. Velvety and complex, with peppercorn, red apple peel, cinnamon dust, dried rose petal, dried violet, and roobios tea.

#robertovoerzio #barolo #docg #laserra #lamorra #nebbiolo #piemonte #piedmont — 4 years ago

Wayne Rodriguez

9.4

Just lovely. Nose of cherry pie, extremely dry and tanic, with the finish of dark chocolate. — 6 years ago

Joseph Dolinaj

9.2

Great wine. Long finish and a great nose. Classic Barolo. Need to decant at least one hour before drinking to allow this wine to open up. Very nice — 8 years ago

Evan Griffith

9.0

Tar, rose petals and everything Barolo should be, but don't see it getting any better with more time in the bottle — 8 years ago

Steven Heydemann

9.3

Though oak is a bit too prominent this is a wonderful showing for the 99. At peak I’d say. Dense fruit, depth, balance, finish with terrific tertiary notes of classic tar, smoke, leather. Excellent. — 10 months ago

Andrew Cullimore

9.3

Medium ruby garnet , medium terracotta rim . Quite reserved at first with some sweet spice and touch anis and strawberry, red cherry notes . Red plum tea , touch of seaside as well. On the palate this is quite nicely sweet with red fruits , delicate and perfumed . Cherry , strawberry , touch of anis and sweet tannin , balanced acidity and generous finish . This still comes across as quite young and fruit driven . However is giving lots of pleasure now with time in the glass . From now and over the next 10 years — a year ago

Cathy Corison

Owner/Winemaker Corison Winery

9.3

Roses. Mineral. — 4 years ago

Roman Ochocki

9.3

Great! A plum and leather with smoke (from smokehouse). But, I think, the acidity is the key. Like a final touch. — 4 years ago

Rob Amos

9.3

Last vintage until 2022. Smallest production. Most known. Longest to evolve. Tasting days with low pressure are not good — 7 years ago

Stephen F Laga MD

9.5

Very delicious. Very smooth. — 8 years ago