The following are tasting notes by Australian Burgundy lover and intrepid wine traveler Greg Love, who recently visited Scarpa and tasted with winemaker Silvio Trinchero. Thank you, Greg, for your visit and the wonderful tasting notes!
Ruché is an indigenous grape of Piedmont that has seriously interesting potential, as it has the capacity to express itself in a winsome manner when young and to age beautifully. A mini vertical from 2014-1996 at the Scarpa winery in Nizza, where they label it as “Rouchet,” revealed what an intriguingly fine wine it can be in the glass, both as a young wine, and then with 12 and 24 years in the bottle. Scarpa’s Rouchet is made from 100% Ruché harvested at circa 35 hectolitres a hectare. it is vinified in tank and then it spends 12 months in stainless steel and 12 months in bottle before it is released.
Scarpa 2014 Rouchet Monferrato Rosso
The 2014 Scarpa Rouchet is very elegant and aromatically vivid, with fresh wild strawberries, rose and pansy petals, a touch of sweet Asian spices, and background nuances of blueberries and juicy pears. The palate is laced with violets and iris, with an intriguingly agreeable herbal savour. With green and white peppercorns, sappy flower nuances and fine acidity there is both nuance and complexity to the glinting fresh finish. Excellent.
Scarpa 2007 Rouchet Monferrato Rosso
2007 was a hot vintage as I recall. The nose is aromatically expressive, with liqueur framboise, anise, cloves and soft chamois leather, supported by ground Asian spices and peppercorns. The palate is richly elegant and harmonious, with lovely intensity and a plush texture. The tannins are sweet and harmonious and it finishes long, supple and engaging. Makes one want to reach for another glass.
Scarpa 1996 Rouchet Vino Rosso da Tavola
From 2003, Rouchet was bottled as Monferrato Rosso DOC. The 1996 Rouchet is so perfumed and uplifting, with sweet violets, musk and a panoply of flowers, including iris and orchids. A very real sense of the garden here. The medium-bodied palate is laced with fennel, anise and liquorice, with green peppercorns and dusty Asian spices. The fresh acidity and a hint of Christmas spices, particularly clove and orange make the flower, herb and spice layered finish very enjoyable. Excellent+