2002 Amarone della Valpolicella
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Tasting notes
The Dal Forno Romano 2002 Amarone della Valpolicella Monte Lodoletta was born in a soggy vintage that saw extra rainfall and cooler temperatures. As a result of these conditions, you taste less of the fruit and more of the oak instead. The wine opens to inky dark fruit concentration, dried cherry flavors and largely integrated tannins. The mouthfeel is large and generous with plenty of cinnamon and nutmeg. Back in 2002, vintner Romano Dal Forno used 100% in American oak. The French barrique available at the time had green or aggressive tannins, Romano's son Marco Dal Forno tells me, and the alternative was American oak.
Critic scores
Average Score
Antonio Galloni, Vinous
Walter Speller, jancisrobinson.com
More reviews and scores
Dark ruby. Minty, concentrated cherry with an attractive, balsamic, ethereal quality to it. Just a touch of dried fruit. Supple and with concentrated passito cherry on the palate, but it is not holding up entirely and loses steam on the tannic finish. (WS)
Dal Forno's 2002 Amarone is a first-class effort in every way. The wine reveals loads of ripe, generous fruit that flow onto the palate with stunning intensity. This remarkably pure Amarone possesses incredible detail in its dark wild cherries, chocolate, herbs and toasted oak. The tannins build mightily on the finish even if this isn't one of Dal Forno's most massive wines. There is a lot of purity and depth here, although the tannins could use a little more polish. At first I though this might be a relatively early-maturing wine but when I came back to an unopened bottle after two-plus days it had barely budged!
Dal Forno’s 2002 Amarone is a first-class effort in every way. The wine reveals loads of ripe, generous fruit that flow onto the palate with stunning intensity. This remarkably pure Amarone possesses incredible detail in its dark wild cherries, chocolate, herbs and toasted oak. The tannins build mightily on the finish even if this isn’t one of Dal Forno’s most massive wines. There is a lot of purity and depth here, although the tannins could use a little more polish. At first I thought this might be a relatively early-maturing wine but when I came back to an unopened bottle after two-plus days it had barely budged! Anticipated maturity: 2009-2017. All of these wines from Romano Dal Forno require significant aeration to show the true breadth of this passionate grower’s innovative style. Ideally the wines should be cellared for a minimum of a few years. Readers in search of short-term gratification are advised to open these bottles at least eight to ten hours before serving. This also holds for the Valpolicella, which has become an especially massive, structured wine after Dal Forno started producing it from 100% dried fruit in the 2002 vintage. Dal Forno favors 100% new American oak for his wines, although in recent years he has brought the aging regime down considerably. Importer: Vias Imports, New York, NY; tel. (212) 629-0200
About the producer
Along with Giuseppe Quintarelli, Dal Forno Romano makes the best wines in the Veneto. The history of Dal Forno Romano, however, is much shorter, and its rise to fame much faster.