Azelia, Barolo, San Rocco 2001 Shiraz and whole-cluster fermented in open-top

and whole-cluster fermented in open-top oak vats with gentle extraction—the wine ages for seven months in neutral 3

tactile texture and powerful underlying spine

it is made in the style of one of this estate’s great classics

Needs loads of bottle age

Azelia, Barolo, San Rocco 2001 Shiraz and whole-cluster fermented in open-topInto neck 95 CellarTracker Big firm tannin and a spicy finish with balsamic reduction; this really opened up after 2 hours becoming exceptionally savory. Currently at peak maturity, although this wine may last another 5 6 years. Baked plums, road tar, black pepper & licorice. Brick red and cloudy (beginning to brown) and maybe a bit heavy on the French oak, which is now converting to cedar, which I appreciate, but its starting to overpower everything