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Dal Forno Valpolicella 2003

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$151.98Original List Price

120.98Best Price On The Web
*Including cost of shipping per bottle.

116

per btl

Code: 39238

Cinderella Wine says: Product Details:

Newest Cinderella Wine offer is here!
Since April 24, 2024 12:00PM

Please note, orders are processed on a first come basis. If you leave the wine in your cart for even a few minutes it might have already sold out as our stock quantity is removed when you submit the order in final, not when you add it to your cart! You will get a confirmation from us when your order is confirmed.

Best Price on Web is determined by Wine-Searcher Pro prices as of yesterday: Wine Library sells this for our sale price of $116.98 and we're the best price on the web. There are 19 other stores that sell this from $116.99 to $225.

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This wine is a blend of 70% Corvina/Corvinone; 20% Rondinella; 5% Croatina; 5% Oseleta from the Veneto region in Italy. The ABV is 15%.

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Rating:	93 Pts Wine Spectator	Size:	750ML
Region:	Veneto	Country:	Italy
Varietals:	Not Available	ABV:	N/A

More Ratings:

93 Pts Wine Spectator

"A big, burly red, with lots of charred oak and smoky bacon character coloring the rich, ripe crushed berry fruit. Hints of flowers and black cardamom add to the complexity. Full-bodied, with well-poised, velvety tannins that capture the flavors and drive them through the long finish. Needs cellaring, but this is fabulous now too. Best after 2010. 2,080 cases made." -93 points Wine Spectator

"The 2003 Valpolicella Superiore comes across as shockingly primary for a five-year old wine. Masses of jammy dark fruit flow onto the palate in a concentrated, generous style. The firm tannins are those of the torrid 2003 vintage, yet this broad-shouldered, expansive wine has more than enough fruit to provide balance. Notes of chocolate, leather, coffee and sweet spices gradually emerge with air, yet this remains a backward, unyielding wine at the moment. As with the 2004, this wine needs serious bottle age, or eight to ten hours of air for those adventurous enough to take it for a test drive now. Anticipated maturity: 2011-2020."

"All of these wines from Romano Dal Forno require significant aeration to show the true breadth of this passionate growerâs innovative style. Ideally the wines should be cellared for a minimum of a few years. Readers in search of short-term gratification are advised to open these bottles at least eight to ten hours before serving. This also holds for the Valpolicella, which has become an especially massive, structured wine after Dal Forno started producing it from 100% dried fruit in the 2002 vintage. Dal Forno favors 100% new American oak for his wines, although in recent years he has brought the aging regime down considerably." -92 points- Antonio Galloni- Wine Advocate

"This family winery is located in Val d'Illasi where the Dal Forno have owned prime vineyards for fourth generation. Luigi DalForno was well known for the quality of his wines and his grandson Romano has carried on the traditions since 1983, when he took over the running of the Estate. In 1990 a new winery was built, it uses modern technologies while maintaining the traditions of these famous wines."

The great richness of Dal Forno's wines is derived from the extremely low yields of this artisan's 12.5-hectare estate outside the Classico zone. His dense, creamy Valpolicella is among the best of the Veneto, and his 'Nettare' is part of the comeback of Garganega, the grape behind Soave that we find here formally dressed as a white passito dessert wine."

"Beginning with the 2002 vintage Dal Forno's Valpolicella is made from 100% dried fruit (approximately 30 days), whereas in previous vintages the wine had been made by blending fresh and dried grapes. Fermentation at controlled temperature stainless steel at about 30 C; immersion of the cap every 90 minutes for 4/5 days, spontaneous malolactic takes place in barriques. This wine is aged in barriques for 36 months, in the bottle for 1 year." -Importer

See this wine on Cellar Tracker here: http://www.cellartracker.com//wine.asp?iWine=565191

Description:

"A big, burly red, with lots of charred oak and smoky bacon character coloring the rich, ripe crushed berry fruit. Hints of flowers and black cardamom add to the complexity. Full-bodied, with well-poised, velvety tannins that capture the flavors and drive them through the long finish. Needs cellaring, but this is fabulous now too. Best after 2010. 2,080 cases made." -93 points Wine Spectator

"The 2003 Valpolicella Superiore comes across as shockingly primary for a five-year old wine. Masses of jammy dark fruit flow onto the palate in a concentrated, generous style. The firm tannins are those of the torrid 2003 vintage, yet this broad-shouldered, expansive wine has more than enough fruit to provide balance. Notes of chocolate, leather, coffee and sweet spices gradually emerge with air, yet this remains a backward, unyielding wine at the moment. As with the 2004, this wine needs serious bottle age, or eight to ten hours of air for those adventurous enough to take it for a test drive now. Anticipated maturity: 2011-2020."

"All of these wines from Romano Dal Forno require significant aeration to show the true breadth of this passionate growerÃ¢â¬â¢s innovative style. Ideally the wines should be cellared for a minimum of a few years. Readers in search of short-term gratification are advised to open these bottles at least eight to ten hours before serving. This also holds for the Valpolicella, which has become an especially massive, structured wine after Dal Forno started producing it from 100% dried fruit in the 2002 vintage. Dal Forno favors 100% new American oak for his wines, although in recent years he has brought the aging regime down considerably." -92 points- Antonio Galloni- Wine Advocate

"This family winery is located in Val d'Illasi where the Dal Forno have owned prime vineyards for fourth generation. Luigi DalForno was well known for the quality of his wines and his grandson Romano has carried on the traditions since 1983, when he took over the running of the Estate. In 1990 a new winery was built, it uses modern technologies while maintaining the traditions of these famous wines."

The great richness of Dal Forno's wines is derived from the extremely low yields of this artisan's 12.5-hectare estate outside the Classico zone. His dense, creamy Valpolicella is among the best of the Veneto, and his 'Nettare' is part of the comeback of Garganega, the grape behind Soave that we find here formally dressed as a white passito dessert wine."

"Beginning with the 2002 vintage Dal Forno's Valpolicella is made from 100% dried fruit (approximately 30 days), whereas in previous vintages the wine had been made by blending fresh and dried grapes. Fermentation at controlled temperature stainless steel at about 30 C; immersion of the cap every 90 minutes for 4/5 days, spontaneous malolactic takes place in barriques. This wine is aged in barriques for 36 months, in the bottle for 1 year." -Importer

See this wine on Cellar Tracker here: http://www.cellartracker.com//wine.asp?iWine=565191