SOLD OUT! I have a favorite new dry rose and it’s the 2019 Ioppa Nebbiolo Rusin Rose. From vineyards to the north of Barolo and Barbaresco, this is highly aromatic, full-flavored and delightful.
Offering up loads of “springy” aromas and flavors at a great price, this one is gonna’ fly. After cracking a bottle to share with my staff last Friday, all four of us were floored by this one. I proceeded to order all 10 cases my distributor had in stock.
2019 Ioppa Nebbiolo Rusin Rose | On Sale While Supplies Last
93 points Team Table Wine
Talk about a big glass of spring and summer sunshine, fruit and flowers. Being that Nebbiolo produces some of the most lovely and aromatic reds on the planet, it’s not surprising it does the same for dry rose. This explodes out of the glass with intense notes of watermelon, strawberry, pomegranate, ginger, white flowers and more. But don’t forget Nebbiolo is naturally high in acidity, so this one stays super fresh, dry and zesty on the palate.
If you love dry roses, you’ve got to try this one. For those who’ve shopped with us for any length of time, you know we are champions of the dry rose categorgy. With some of the elements of a red wine but more characteristics of a white wine, dry roses like this one can unify palates. And equally important, they are super versatile at the dinner table. More on that below.
But don’t trust me, your friendly wine monger. Here’s some choice commentary from Ian d’Agata, one of the best Italian palates in the game. Ian is a contributor for Vinous Media and he “Native Wine Grapes of Italy,” the seminal book on Italian grape varieties out there. He called it a “lovely Rosato” with “fresh pomegrantate, watermelon, fresh citrus” and “pear and herb nuances” and a “long, tactile, complex finish.”
Sounds good right? Trust me, it’s straight up stunning! And it comes from a wonderful, small, family owned and operated winery that has been since 1852. Today, it’s still a family affair led by sixth generation grower Giorgio Ioppa with help from his two sons Andrea and Luca and his nephew Marco. Giorgio has been instrumental in returning this estate to its past glories with organic farming and traditional, minimal intervention winemaking. I’d say their efforts are paying off with some of the best wines of the Alto Piemonte.
What is the Alto Piemonte and how does it differ from the “regular” Piemonte? That’s a good question and I’ll keep it simple for today. Whereas the Langhe (think Barolo and Barbaresco) gets a lot more of the warmer, Mediterranean exposure, the Alto Piemonte is much more influenced by the cooling breezes of the nearby Alps. Thus, the wines of the Alto Piemonte tend to have more “mountainous personalities.” Translated, they tend to be fresher, sleeker, cooler and more high-toned. Not better or worse, just different and delicious.
What do I want to eat with this? Ahi tuna tacos sounds good, so does locally sourced asparagus with a poached egg. Nicsoise salad would be mighty tasty and a low country boil would pair perfectly too.
Owner, Operator, Wine Monger
Table Wine Asheville