Boroli’s Barolo Classico is a blend from across their estate, including their three cru vineyards (Cerequio, Villero and Brunella) and it makes the most drinkable Barolo in the range. Now at 22 years of age, it is utterly delicious. Clear ruby red in colour with orange reflections, the nose is full of wild berries and cherries, with dried meats, thyme, nutshell and balsamic notes. The tannins have fully integrated and the palate is incredibly aromatic, with notes of liquorice on the palate which finishes with perfect balance and a long finish of figs and prunes, leaving you wanting another sip. Everything you want from a classic mature Barolo and it is not in any way in decline - a recent bottle showed that, in fact, it still has more to give, and it drank well over several days, gaining yet more elegance and the fruit stayed wonderfully present as the balsamic notes increased.

Coming across a bottle of Boroli's 2004 Cerequio at a good friend's house recently was a very pleasant surprise! 22 years of ageing have turned this into a lovely mature wine. Distinctly perfumed with scents of dark berries, licorice and menthol all wrapped up in a spicy finish. The tannins are silky soft and almost entirely absorbed into the wine - a more refined and serious version, recognisably similar in style - this was superb with a barbecued Rib-eye!

The Boroli family is considered one of Barolo’s rising stars, with a modern and uncompromising approach to creating the finest expressions of a wine often referred to as the ‘King of Wines’. Their 10 hectares of Nebbiolo vines are spread across the Barolo communes of Castiglione Falletto, Barolo and La Morra. This includes holdings in 3 of the top Barolo Cru vineyards – Villero, Cerequio, and their exclusive and historic ‘Brunella’ monopole which surrounds the state-of-the-art winery, Cascina La Brunella.

Under the leadership of Achille Boroli tremendous efforts are taken in the vineyards to produce the highest quality fruit, including carefully controlling densities, organic fertilization and green harvesting. Equal care is taken in the winery where bunches are carefully destemmed and pressed by gravity, where only the first run juice is used to make the wines.

The wines are highly sought after and notable for their balance, elegance, and approachability – even in relative youth – something not often found in traditional Barolo, but today I am pleased to offer a wine that is very much ready to drink.