GD Vajra Barolo Coste di Rose 2019 Bottle size: 750ml

‘Compared to Bricco delle Viole, Coste di Rose is distinguished by sandstone soils at lower elevations of 340 to 350 meters above sea level. There is a lot of variability in the soils, and as they change, Nebbiolo behaves differently, picking up new aromas and textural qualities along the way. The G.D. Vajra 2019 Barolo Coste di Rose shows a darker core of fruit with dusty earthy tones and campfire ash. The grape skins were quite thick in 2019, meaning that less work was done with submerged cap and other extractive methods. The beauty of this wine is the mouthfeel, which feels rich, tight and silky. Coste di Rose was first made in 2015. 2025-2045’ – Monica Larner, Wine Advocate, 95/100

‘An open, fluid red, yet with a solid underpinning of tannins, this offers cherry, raspberry, earth and iron flavors. Accents of tomato leaf and eucalyptus peek through on the long aftertaste. Best from 2026 through 2045.’ – Bruce Sanderson, Wine Spectator, 94/100

‘The 2019 Barolo Coste di Rose is the most open of the vineyard designates, but is not the easygoing Barolo it has often been in the past. Bright acids and veins of supporting tannin give the 2019 its taut, rather nervous feel. Crushed red berry fruit, mint, spice flowers and earthy tones all develop with a bit of time in the glass. There is a bit of nervousness in the tannin that needs to soften, but all the elements are nicely balanced. 2026-2039’ – Antonio Galloni, Vinous, 93/100

‘So intensely, fragrantly spicy that the first breath and sip is like inhaling a newly-opened jar of Hungarian sweet paprika and Baharat. The fruit is also fragrant; fine, almost a little shy, like a violin solo in an enormous, empty concert hall. Hibiscus, raspberry, blood orange, red roses. A delicate, very fine-boned wine that, for the moment, is only peeping out from behind the brooding screen of fine-grained tannins, which, as Giuseppe Vajra points out, protrude like a pinch on the tip of the tongue rather than sitting at the back of the mouth. 24 hours later, the tannins feel more like cashmere, allowing the fruit to come forward and sing sweetly and softly. 2025-2035’ – Tamlyn Currin, jancisrobinson.com, 17.5+/20