2011 Riserva, 95 Points, Held back at the winery to release when ready, 15 years old…..Library release for just under $100, $63 OFF,

For today’s Italian Store Takeover, we thought it was important to bring in something with some bottle age on it for ya! We don’t have much, as this was a library release, but those patient enough to wait out the decant will be so rewarded! Also, don’t confuse this with the regular Le Coste di Monforte. They made two that year and held the Riserva back.

The Riserva is a rare one indeed. Pecchenino only bottles a Riserva when the vintage earns it. After 2011, the next one didn’t come until 2019.

2011 had Barolo nervous. One producer told Wine Spectator the season looked like the scorching 2003, then flipped and turned out closer to the legendary 1990 for Nebbiolo. James Suckling called the 2011s a more than worthy follow-up to the hyped 2010s.

And his verdict on this exact bottle? ”Perfectly in-tune.” 🎯

The fruit comes from under 2 acres of 45 year old vines, 1,443 feet up in Le Coste di Monforte. According to Barolo historian Alessandro Masnaghetti, Giacomo Conterno’s legendary Monfortino was first made from grapes grown in what is now the Le Coste di Monforte cru.

Now, remember this note when you get this wine home. Give it 3 hours in the decanter. We mean it!

When it does wake up, tart red cherry and sun-dried strawberry come first, with a floral lift. 🍒 Then it turns savory, with wild sage and a snap of bay leaf, plus earth and iron in the background. The finish is savory and firm, with still years life left in it.

The tannins still have grip, so enjoy it with food. We recommend enjoying it with short ribs, or a lovely polenta with a shiitake and wild mushroom ragu (we like it with a rich beef bone jus in the sauce). It can be made vegetarian too; just add a little Marmite for umami and stay off the salted butter. 🍄 Don’t forget the Reggiano or Grana Padano!

Brasato al Barolo would be nice too! Osso buco or roast veal and even just noshing on some aged Parmigiano Reggiano or an aged Toma cheese. 🧀

Only a small library stash came back to us (fewer than 24 bottles, to be precise), and at $99 we thought it was special enough to add to this line-up today. Don’t wait.

95 Points - James Suckling “Still vibrant color in the glass and exuding aromas of rich red berries and dried cherries, together with a nutty-oak nuance. Full-bodied with sweet berries and oak spice that intermingle nicely to provide a full-flavored and integrated palate. Structured and well balanced, this is drinking well now, but will age nicely for some time yet. Perfectly in-tune. Drink or hold.”