Wine Advocate 93 points - The 2005 Barbaresco Paje is a relatively fleshy wine for Roagna. It shows lovely juiciness in a vinous style that will require further bottle age for the full range of tertiary aromatics to develop. Mint, flowers and sweet herbs develop in the glass, adding complexity. Today, the 2005 Paje looks to be a relatively early maturing wine for Roagna, which is not necessarily a bad thing given the estate’s reputation for making wines that take an eternity to peak. Anticipated maturity: 2015-2025. ” (Oct 2011)
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"A very traditional wine reflecting the uniqueness of the terroir in Barbaresco." Winery Grapes nebbiolo 100% average age of vines 35-40 years mass selection of vines.
Production area the grapes assigned to the production of this wine come from vineyard selections with a Southern, South-Western exposure in Pajh cru. The qualities of marly-calcareous soil in this area in Barbaresco municipality give a great structure and a very complex tannic heritage.
Wine maker notes
Vines: the grapes assigned to the production of this wine come from vineyard selections with a Southern, South-Western exposure in Paje cru. The qualities of marly-calcareous soil in this area in Barbaresco municipality give a great structure and a very complex tannic heritage. Vines are 35-40 years old and selection massale.
Vinification: grapes are hand-picked; soft pressing with destemming. Fermentation in wood casks. Maceration for 70-90 days, so that the autochthonous characteristics of this vine are extracted.
Aging: 4-6 years in medium-sized French and Slavonian oak casks, then in bottle.
The fine estate of Roagna has long roots in the commune of Barbaresco, having been started very early in the twentieth century by Vincenzo Roagna. Vincenzo passed on the reigns to his son Giovanni Roagna, who in his turn saw his son Alfredo succeed him as the head of the estate. Today the property is run by the fourth generation of the family, Luca Roagna. Luca was born in 1980, and succeeded to the winemaking for the property soon after his graduation from oenological school in 2001. The style of the estate’s wines has been consistently safeguarded down through all four generations of Roagna family members who have steered the property, with the wines made in a very traditional and classic style. These are deep, complex and structured wines that are built to age and handsomely reward cellaring.
The heart of the Roagna estate is its six and a half hectares of vineyards in the commune of Barbaresco, most of these lying in the fine cru of Paje. From the Paje vineyard the Roagna family makes two distinct cuvees, a Barbaresco “normale” labeled as Barbaresco “Paje” and a Riserva labeled as Barbaresco “Crichet Paje.” In 1989 the family’s long-held aspirations of owning top level crus in Barolo comparable to their Paje holdings in Barbaresco came true, when they purchased parcels in a pair of superb vineyards, Rocche and Pira, in the fabled village of Castiglione Falletto. Rather than make two separate vineyard-designated bottlings from their separate holdings in Pira and Rocche, the Roagnas blend the production from the two parcels (a very traditional approach that echoes the practices of Bartolo Mascarello when he was alive) and make a normale Barolo and in top vintages also a Riserva. The wines are labeled as Barolo “Rocca el la Pira”- whether they be the regular cuvee or the Riserva.
The vinification techniques employed in the Roagna cellars have not changed a bit with Luca Roagna taking the helm. The fermentation still includes a full sixty day maceration before aging in large, Slavonian oak botti for anywhere from three to five years (depending on the quality of the vintage) prior to bottling. The wines are bottled unfined and unfiltered, and often the estate will also hold back the wines for several years of further bottle aging prior to release. In addition to their fine Barbaresco and Barolo bottlings, the property also makes a Nebbiolo Langhe Rosso cuvee from younger vines in their Barbaresco and Barolo holdings, a chewy and intensely flavored Dolcetto, and a white wine that is a blend of 95% chardonnay and 5% nebbiolo (vinified without the skins) which they label as Langhe Bianco Solea. The Langhe Bianco Solea is held for three years prior to release by the winery, and is a medium-full, fresh and pure white that typically offers up an aromatic blend of pear, flowers, a touch of honey and pastry cream.
But as noted above, the heart and soul of the Roagna domaine are its Barbarescos and Barolos. The Barbarescos are deep, pure and soil-driven wines that offer up fine depth of black fruit, strong signatures of terroir, notes of licorice and fresh herbs and a judicious base of tariness. On the palate both Barbaresco bottlings are full-bodied and structured, with firm, well-integrated tannins that demand some time in the cellar before drinking. They have a superb track record for longevity. The Barolos are a bit more robust and show some red fruity character to go along with their core of black cherry fruit, anise, autumnal soil tones, tar and woodsmoke. On the palate they too are full-bodied and powerful wines, with fine balances and the potential to easily evolve in the cellar for thirty or more years. Like many traditional Barolo or Barbaresco producers, the wines of Roagna improve immeasurably if decanted for a significant period of time prior to drinking, even when the wines have spent a number of years in the cellar. The estate has a long and successful history, but also seems likely to jump up a notch in quality under the perfectionist regime of Luca Roagna. One day soon the fame of the winery will catch up with the outstanding quality of their wines.