Dal Forno Romano Amarone della Valpolicella 2004

  • 98 Robert
    Parker
  • 96 Wine
    Spectator
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Dal Forno Romano Amarone della Valpolicella 2004 Front Label
Dal Forno Romano Amarone della Valpolicella 2004 Front Label

Product Details


Varietal

Region

Producer

Vintage
2004

Size
750ML

ABV
15%

Features
Collectible

Your Rating

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Somm Note

Winemaker Notes

Corvina (60%), with Rondinella (20%), Oseleta (10%) and Croatina (10%).

Deep ruby-red color, ripe, intense port-like aromas of hazelnut, raisin, and blackberry; very sweet, rich and soft on the palate; warm textured , persistent balsamic sensations. Floral notes add flavor, finishes very long.

Professional Ratings

  • 98
    The 2004 Amarone della Valpolicella is one of the most monumental young wines I have ever tasted. This is an especially silky, elegant Amarone from Dal Forno that avoids the heaviness of some previous vintages. Blackberry jam, crushed rocks, minerals, violets, new leather and bittersweet chocolate are some of the nuances that emerge over time. This is every bit as majestic as it was every time I tasted it from barrel over the last few years. The silky, exceptionally polished tannins make the 2004 approachable today, but the wine will be even better in a few years. Anticipated maturity: 2014-2029.
  • 96
    Offers an amazing brilliant color of dark ruby red that's almost black. The nose shows subtle tar, black chocolate and crushed raspberry, and this is full and opulent on the palate, with fabulously polished tannins and a long, long finish. To be released and price to be determined. Drink now through 2020.

Other Vintages

2006
  • 95 Wine
    Enthusiast
  • 93 Robert
    Parker
2003
  • 96 Wine
    Enthusiast
  • 95 Wine
    Spectator
  • 95 Robert
    Parker
2001
  • 97 Robert
    Parker
  • 93 Wine
    Spectator
1999
  • 95 Wine
    Enthusiast
  • 92 Wine
    Spectator
1998
  • 96 Robert
    Parker
  • 95 Wine
    Spectator
Dal Forno Romano

Dal Forno Romano

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Dal Forno Romano, Italy
Dal Forno Romano Entrance to the Estate Winery Image

The Dal Forno family has been making wine since 1983. Located in Val D’Illasi, the estate consists of 65 acres of vines planted to traditional indigenous varieties of Corvina, Corvinone, Rodinella, Oseleta, and Croatina. The estate vineyards and farm are located where the slopes begin to rise toward the mountains and sit 1,000 feet above sea level. The loose, alluvial soils, meticulous pruning and scrupulous viticultural techniques ensure remarkable-quality grapes. The Dal Fornos use traditional methods to grow the finest fruit, and then employ modern techniques to produce the best wines – classic in expression and modern in purity.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Valpolicella Wine

Veneto, Italy

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Among the ranks of Italy’s quintessential red wines, Valpolicella literally translates to the “valley of cellars” and is composed of a series of valleys (named Fumane, Marano and Negrare) that start in the pre-alpine Lissini Mountains and end in the southern plains of the Veneto. Here vineyards adorn the valley hillsides, rising up to just over 1,300 feet.

The classification of its red wines makes this appellation unique. Whereas most Italian regions claim the wines from one or two grapes as superior, or specific vineyards or communes most admirable, Valpolicella ranks the caliber of its red wines based on delimited production methods, and every tier uses the same basic blending grapes.

Corvina holds the most esteem among varieties here and provides the backbone of the best reds of Valpolicella. Also typical in the blends, in lesser quantities, are Rondinella, Molinara, Oseleta, Croatina, Corvinone and a few other minor red varieties.

Valpolicella Classico, the simplest category, is where the region’s top values are found and resembles in style light and fruity Beaujolais. The next tier of reds, called Valpolicella Superiore, represents a darker and more serious and concentrated expression of Valpolicella, capable of pairing with red meat, roast poultry and hard cheeses.

Most prestigious in Valpolicella are the dry red, Amarone della Valpolicella, and its sweet counterpart, Recioto della Valpolicella. Both are created from harvested grapes left to dry for three to five months before going to press, resulting in intensely rich, lush, cerebral and cellar-worthy wines.

Falling in between Valpolicella Superiore and Amarone is a style called Valpolicella Ripasso, which has become immensely popular only since the turn of the century. Ripasso literally means “repassed” and is made by macerating fresh Valpolicella on the pressed grape skins of Amarone. As a result, a Ripasso will have more depth and complexity compared to a regular Superiore but is more approachable than an Amarone.

HNYDFOAME04C_2004 Item# 108709

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