Brilliant ruby red with notes of cherries, brandied cherries, dark berries, violets and dried roses which recall nuances of citrus fruits and mint. On the palate noble and silky tannins. Very balanced with a long finish of fresh, delicate spices.
Aldo Vaira's wines are characterised by pristine flavours and clearly defined perfumes. These characters are attributable to the position of his vineyards at about 400 metres above sea level in the village of Vergne in the commune of Barolo. G.D. Vajra was established in 1972 and named after Aldo's father, Giuseppe Domenico. Aldo has been gradually increasing the area under vine to 60 hectares, of which 10 are Nebbiolo for Barolo, located in such strategic spots as Bricco delle Viole, Fossati, La Volta and Coste di Vergne. A traditionalist, Aldo adheres to old-style winemaking methods, though blends these with new techniques, such as temperature controlled fermentation, to produce such superbly elegant wines.
The 'Bricco delle Viole' vineyard is located at altitudes of 380-470 metres above sea level in the commune of Barolo and covers 4.79 hectares. One part of the vineyard is planted with vines which are now over 60 years old and yield less than 30 hectolitres per hectare. Its high altitude and long ripening season gives the wine an aromatic complexity and richness that is lacking in lower vineyards.
Ch La Tour de By, Cru Bourgeois Superieur, Médoc
ROBERT PARKER: 87
An excellent blend of 60% Cabernet Sauvignon, 35% Merlot and 5% Petit Verdot, this wine offers attractive value for its superb quality. The wine has a dense ruby/purple color, nice cedary blackcurrant fruit, medium body and surprisingly soft, well-integrated tannins. This sleeper of the vintage should drink nicely for 5-8 years.| eRobertParker.com.April, 2015
Chateau La Tour-de-By is a 74 hectare property overlooking the Gironde at Begadan planted with 65% Cabernet Sauvignon, 30% Merlot, 3% Cabernet Franc and 2% Petit Verdot. The wines are very robust with classic earthy Medoc fruit and can age quite happily for 10-12 years if cellared correctly.