Sebaste continues their string of excellent wines across recent vintages, a sign of their attention to detail in the winery and in the vineyards, even when conditions aren’t optimal. Mauro himself manages every aspect of the vineyards, from canopy thinning to all the details associated with harvesting perfectly ripe grapes each season.
I continue to be impressed with their progressive approach to employing a variety of closures (corks), crafted by Diam, a company that specializes in progressive closures that eliminates the risk of TCS contamination and more. From Diam’s website: “Diam and Mytik Diam are the only cork closures that are sensorially neutral, freed from the molecules causing organoleptic deviations including TCA, responsible for cork taint (TCA releasable ≤ 0.3 ng/l).” I applaud their progressive approach and commitment to ensuring their wines deliver as they should, now and after years of cellaring. Bravo Team Sebaste!
This year they also released their first vintage of their Alta Langa, Brut Zero, Avremo, which for my palate is a fabulous introduction for this wine, reinforcing the enormous potential of champenoise methode in northern Italy. Today the Alta Langa DOCG is producing world class sparkling wines, be sure not to miss these superb expressions, which are available stateside at excellent prices and of superb quality.
2018 Mauro Sebaste, Alta Langa, Brut Zero, Avremo, (RT93) This wine is 80% Pinot Noir, 20% Chardonnay, about a third of which is aged in a combination of barrique and tonneaux, the balance in stainless, for 30 months minimum. Light, pale and nearly colorless with the slightest hint toward straw yellow, the bouquet is energized and linear with notes of chamomile, lemon pith and chalk dust. The palate is angular and elegant, showing both its youth and reflecting the focus of its zero dosage. It finishes clean, fresh and bright. This should put on some weight with mid-term cellaring. Drink now-2028+
2018 Mauro Sebaste, Barolo, Trèsüri (RT93) A blend of grapes from different vineyards, this wine gets longer aging than most classico Barolo: 36 months in a combination of 1600 liter and 400 liter tonneaux. The result is clean and bright, with a slightly modern mouth feel. It is elegant, light and nearly weightless courting an endearing bouquet of red cherry, fresh plum, rose hips and dried herbs. The palate is of medium density while it maintains elegant finesse, lovely balance and a long, mouth coating finish. This is an excellent food wine that offers nice mid-cellaring potential and will put on some weight in a few years. Drink 2025-2038+
2018 Mauro Sebaste, Barolo, Ceretta (RT94+) This wine, aged in 400 liter French oak tonneaux for 36 months, is from the historical Cerretta vineyard in Serralunga. The 2018 shows a seductive side of Barolo with sumptuous notes of mentholated Marasco cherry, cranberry, sappy mouthcoating red berry fruit and hints of lilac. As it opens in the glass the aromatic depth is impressive, layered with perfectly ripe fruit and punctuated with dusty minerality. The palate is equally beautiful with admirable balance, fresh acidity and sweet ripe tannins that lend a sense of polish to the wine. A gorgeous package offering all the things that make great Barolo so attractive. Drink 2026-2038+
2016 Mauro Sebaste, Barolo Riserva, Ghè (RT96+) Poised for greatness with proper cellaring, the 2016 Riserva Ghè comes from a small monopole plot of old vines in the Cerretta vineyard that produces just 800-1,000 bottles of this wine in only the finest vintages. This wine is 100% Michet clone which is green harvested to yield a mere 3 clusters per plant. It projects the grandeur, finesse and magnificence of the profound 2016 vintage as waves of mentholated ripe morello cherry, balsam, pomegranate and bight plum lead the charge. With time in the glass, it reveals layers of roses, spices and crushed wet rocks. The palate delivers captivating elegance with perfectly balanced fruit, acid and succulent ripe tannins. This is an utterly spellbinding wine that will age slowly and gracefully. Give it the cellar time it deserves to bring out its potential. It can be enjoyed young but be cautious not to over-oxygenate it. Drink 2028-2046+