2018, Michele Chiarlo, Cerequio, BAROLO DOCG

The 2018 Barolo Cerequio is an attractive mid-weight wine. Dark red/cherry plum fruit, mocha, leather, spice and incense all grace this supple, silky Barolo. There's lovely creaminess and plenty of allure in this tasty Barolo from Michele Chiarlo. 90 Antonio Galloni, Vinous (2022).

The Michele Chiarlo 2018 Barolo Cerequio opens to a pretty lacework of aromas with smaller berry fruits, crushed stone, rusty nail, pressed lilac or blue flower and a dusting of spicy liquorice powder. The bouquet is vertical and tight, leading to a very precise succession of varietal tones that flavour the wine's polished finish. The Cerequio has ample power as well, with etched tannins that grip this Nebbiolo firmly to the palate. 95 Monica Larner, Wine Advocate (2022).

Chiarlo's Cerequio comes from plots at the bottom of the MGA, with a slightly more eastern exposure. The must is fermented in stainless steel between 27 and 30°C, then macerated on the skins for 20 days. Malolactic fermentation occurs in oak (of medium capacity), where the wine then ages for 24 months at least. The 2018 entices with minty notes, dried cherry fruit and a crunchy palate. The tannins are ripe and velvety; a tense wine with a sticky, slightly bitter finish. 91 Aldo Fiordelli, Decanter (2022).

Coffee, cola cubes, cherries and sweet cinnamon - such a gorgeous smell of Barolo. Smooth, delicate and refined with lifted acidity giving this such supreme drinking pleasure with subtle hints of toasted sweet spice, dried herbs, floral scents and bright red fruits. Succulent and so joyous, the mouthwatering acidity is excellent and the overall impression is so detailed and nuanced. Careful and controlled with layers of elegant flavour. Really very good with brilliant Barolo signature. Still so fresh and expansive on the finish. Fermentation in 55l oak vats for 20 days with skins, minimum of three years' ageing; two in oak casks, one in bottle. 96 Georgina Hindle, Decanter (2022).

Drinking Window: 2023 - 2030