Stroppiana Barolo Vigna San Giacomo 2019
Product details
| Management number | 253524640 | Release Date | 2026/10/24 | List Price | CA$28.00 | Model Number | 253524640 | ||
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Stroppiana Barolo Vigna San Giacomo 2019 is a premium red wine from Italy, specifically from the San Giacomo vineyard in the Rivalta di La Morra region of Piedmont. The estate is a family-run operation now in its fourth generation, led by Dario and Stefania Stroppiana along with their children, Leonardo and Altea. Their winemaking philosophy is rooted in a deep knowledge of the local soil and climate, maintaining a tradition that began when the family estate was founded in the mid-20th century.
Wine Description
This wine exhibits a ruby-red colour characterized by typical garnet highlights. The sensory profile is intense and refined, featuring an aromatic bouquet of forest floor, ripe blackberries, and dried tobacco leaves, intertwined with notes of leather, spice, and licorice. On the palate, it is dry, warm, and velvety, offering flavours of dark cherry, cranberry, and plum skin, complemented by toasted oak, mocha, and sage. The body is full and structured with firm, well-polished tannins that are described as resonant yet not overpowering, leading to a long, savoury, and enveloping finish. This 100% Nebbiolo was aged for 12 months in French oak tonneaux followed by another 12 months in larger 20-25 hectolitre French oak barrels, resulting in an ABV between 14% and 15%. While the winery follows sustainable practices, this specific bottling is not noted as organic.
Food Pairing
The robust structure and acidity of this Barolo make it an excellent partner for rich meat dishes such as lamb, beefsteak, or wild boar. It is traditionally paired with regional specialties like brasato al Barolo (braised beef), game meats, and dishes featuring truffles or wild mushrooms. Additionally, the wine’s firm tannins complement aged cheeses such as Castelmagno or Gorgonzola.
Vintage Quality
The 2019 vintage in Barolo is considered a classic year characterized by excellent balance, freshness, and long-term ageing potential. The growing season began with a cool, wet spring that slowed early vine growth, followed by a warm summer with specific spikes in temperature that promoted steady ripening. A long, sunny autumn with significant diurnal temperature shifts allowed winemakers to carefully time the harvest in mid-October, capturing grapes with high skin-to-pulp ratios and ideal phenolic maturity.
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