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Elio Grasso is one of the best producers of Barolo. The estate vineyards and cellar, located outside the town of Monforte d’Alba, are surrounded by improbably steep vineyards on the eastern side of the Barolo appellation. The winery uses only estate grown grapes from varieties traditionally grown in the Langhe hill country near Alba. Elio works mostly in the vineyards, leaving the cellar work to his son Gianluca and wine consultant, Piero Ballario. Grasso farms Nebbiolo for the Barolo from 3 vineyards in Monforte – Ginestra Vigna Casa Mate, Gavarini Vigna Chiniera and Runcot, all with their own unique qualities. These south facing vineyards are planted on relatively loose-packed calcareous soil at elevations between 918-1,312 feet. All the grapes are vinified separately, according to the vineyard of provenance. The cellar displays an assortment of stainless steel tanks, where all the grapes are fermented, with the exception of Chardonnay, as well as 25 hector litre Slavonian oak barrels and small 225 litre casks of French oak. At present, their annual level of production enables Grasso to remain family managed, as well as continue their meticulous control over all stages of winemaking, from vineyard to cellar. The wines combine structure with elegance, aromatic finesse, solid character and exceptional aging potential.
Wine Spectator 92 points - This is packed with sweet cherry, plum, tobacco, tea and spice flavours. The ample tannins come into play as this unfolds, remaining balanced and refined. Best from 2018 through 2030.-B.S. (Dec 23 2015)
James Suckling - jamessuckling.com, April 2015
A very exciting and subtle red with tar, liquorice and dark berry character. Full-bodied, yet subtle and balanced. Lovely density and freshness. Better than 2010. Drink or hold for many years.
Antonio Galloni - Antonio Galloni's Vinous, March 2015
The 2011 Barolo Ginestra Vigna Casa Matè has retained greater freshness than the Gavarini. At the same time, the flavours are dark, bold and intense throughout, with gorgeous balsamic-inflected overtones that add nuance. In 2011, with sugars mounting, Gianluca Grasso chose to pick the Ginestra before the Gavarini, which is not the norm here. As a result, the tannins are a bit dry and austere by today's standards, although in prior decades plenty of Barolos were made with tannins that weren't fully ripe. However, the flavours retain gorgeous brightness, tension and energy throughout, all of which makes me think the 2011 will come together over time.
Wine Enthusiast - Wine Enthusiast, November 2015
Full-bodied and intense, this delicious wine opens with aromas of woodland berry, star anise, chopped herbs, underbrush and a whiff of light oak. The firm palate doles out ripe black cherry, liquorice, sage and chopped mint alongside big, velvety tannins and fresh acidity.
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