Gheddo Barolo 2017
- 95
- $145
- Drink by: 2024-2039
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Grapes are sourced from La Morra on a site 350 above sea level. Fermentation in stainless steel and maturation in 20hl French oak as well as bottle for 3 years. Smoked paprika, rosehip and steeped goji berry. Morello cherries, plums in syrup and bone broth. Cassia bark, nutmeg and caraway seed. Gritty limestone and crushed bedrock. A ripeness of red berried fruit greets the front palate followed by extremely well integrated, fine tannins that are lacy and delicate. The drinkability of this Barolo is what is worth shouting about, yet it still has another 10-15 years ahead of it. Satsuma plum juice and bleeding pomegranates. Acidity sucks at the palate length, it’s utterly delicious. A wonderful wine to pair with juicy, blush pink squab breast.
Shanteh cut her teeth at Sydney’s Award-Winning Quay restaurant where she worked for over a decade and was Head Sommelier from 2018 till 2022. She has been nominated for the Good Food Guide Sommelier of the Year award on three occasions and claims that her experience as a Len Evans scholar as one of the highlights of her career. Shanteh hosts her own weekly podcast ‘Over A Glass’ with the Deep in the Weeds Network and spends her time writing for various publications and judging at numerous wine shows across the country.
