Marco Bonfante Barolo 2018

SOLD OUT! 

Normally “Barolo” and “Steal” don’t occur in the same sentence. But here at Waterford, we import directly (or as directly as state laws will allow) to bring you sensational value. The traditional middleman mark-up isn’t there, and we pass the savings on to you. So can you find wonderfully delicious Barolo at a price that allows you to buy a case and cellar it for its many long years of life? Yes, you can!—here at Waterford. Now onto the wine. 

Marco and Micaela Bonfante, the owners and winemakers at this winery, are eighth-generation farmers in the Barolo region, specifically Monferrato. For all the generations prior to them, the Bonfante family had been farmers growing grapes, and then selling them off to other producers to turn into Barolo. It wasn’t until 2000, when their grandfather passed away, that Marco and Micaela changed family tradition by starting their own family winery and vinifying their grapes.

Now those of you who know Barolo really well will also know that Monferrato is outside of the Barolo growing zone. This doesn’t mean that the Bonfantes’ Barolos are in some way fake or not Barolo. The family makes larger quantities of Barbera, the main grape of Monferrato, so the main winery is there. However, they have always owned vineyard parcels in Barolo proper. Those grapes are vinified within the zone at a friend’s winery. But that’s a technicality, and this is delicious Barolo:

The Bonfante siblings’ Barolo opens with a beautiful expression of black cherries, plums, raspberries and rose petals that fills the room with its stunning aromas. Barolo is known for its tannin structure, and the tannins here are so seamlessly integrated that they create layers of superb detail—a fine delineation cut with clarity and precision. It’s almost as if the essence of cherries, raspberries and roses – a liqueur from each – has been captured and transmuted into the body of this exquisite wine. 

It is, of course, a very young Barolo now (even though it's already five years old). So if you are going to have it this holiday season, go ahead and decant it. Or, better yet, do what I do and allow oxygen to slowly soften it overnight. Yep, that’s right, open the bottle the night before you drink it, and simply put the cork back in. The next night, you’ll be amazed at how just a little oxygen has worked over 24 hours to soften and smooth out this Barolo. Or, go ahead and cellar it for as long as you like! 

One thing I can’t repeat enough - the price. Over my years of buying direct, I’ve had so many complaints that Waterford’s Barolos are “too cheap.” So don’t let the price fool you: This is an incredible wine.