NYC, Long Island and The Hamptons Receive Free Delivery on Orders $300+

2002 Dal Forno Romano Valpolicella

2002 Dal Forno Romano Valpolicella

95 DEC

Featured Review
Another tricky vintage affected by hail and rain during the growing season, but saved by a stretch of sunshine at the end of the summer. This wine is herbaceous but delightful, very elegant and fine. It has delicate cherry lift on the nose, with subtle summer woodland notes. In the mouth it has an overt structure of milk chocolate tannins, framing juicy cherry fruit and hedgerow fruit. Drinking Window 2018 - 2032. Decanter

Decanter | 95 DEC

Critic Reviews

Another tricky vintage affected by hail and rain during the growing season, but saved by a stretch of sunshine at the end of the summer. This wine is herbaceous but delightful, very elegant and fine. It has delicate cherry lift on the nose, with subtle summer woodland notes. In the mouth it has an overt structure of milk chocolate tannins, framing juicy cherry fruit and hedgerow fruit. Drinking Window 2018 - 2032.

Decanter | 95 DEC
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!

Vinous Media | 94 VM
This is very balanced and refined with precise tannins and fresh acidity. Full to medium body with integrated tannins and a racy finish. Not as big and muscular as some Amarones from here but all in balance and length. Finesse. Drink now.

James Suckling | 93 JS
Dal Forno's 2002 Valpolicella is a massively endowed effort revealing backward dark fruit, new leather, spices, herbs, roasted coffee beans and toasted oak on an imposing, tannic frame. Made in a super-concentrated style - even by Dal Forno's standards - it will require several years of cellaring for the tannins to soften somewhat, although it is hard to imagine that will ever completely happen. Beginning with the 2002 vintage Dal Forno's Valpolicella is made from 100% dried fruit, whereas in previous vintages the wine had been made only partially with dried fruit. Anticipated maturity: 2010-2017.

Robert Parker Wine Advocate | 93 RP
Shows aromas of leather, smoked ham, prune, tarry mineral and dried flowers. An amazing panoply for a 2002, which was a weak vintage. Full-bodied, with velvety tannins and a long, intense, peppery finish. Given the difficulties of the vintage, this is a fine effort by Dal Forno. Drink now through 2016. 910 cases made.

Wine Spectator | 92 WS
Winemaker Romano Dal Forno fearlessly confronted the soggy 2002 vintage with high extraction techniques and barrique aging (36 months). This is an inky, dense wine (more syrupy than it is vinous) with black currant, peppermill, chocolate fudge and big firm wood tannins. It is so monolithic, a viable food match is virtually impossible. As always, Dal Forno straddles a fine line between brilliance and exaggeration.

Wine Enthusiast | 90 WE

Wine Details for 2002 Dal Forno Romano Valpolicella

Type of Wine Italy (Other) : There are dozens of grape varietals grown in Italy so no wonder they produce such a broad range of most exquisite wines. Some of the most cultivated red varieties are Nebbiolo, Aglianico, Sangiovese, and Barbera, while Cabernet Franc and Cabernet Sauvignon are also popular. Among whites, you're likely to find Pinot Grigio, Trebbiano, or Vernaccia varietals.
Varietal Proprietary Blend : Proprietary Blend is a general term used to indicate that a wine is comprised of multiple grape varietals which are either “proprietary” to the winery or is blended and does not meet the required maximum or minimum percentage of a particular varietal. This also is the case for the grape’s place of origin, especially for region, appellation or vineyard designated wines. There are endless examples of blended wines which are labeled as “Proprietary Blend” and in conjunction with each region’s stipulated wine laws and regulations makes for a vast blanket for wines to fall into. Perhaps the simplest example is California; if a wine is to be labeled as Napa Valley Cabernet Sauvignon, it is required to have at least 75% of the varietal (Cabernet Sauvignon) and 85% of the fruit must be cultivated from the Napa Valley wine district. If the wine does not meet the requirements, it is then labeled as Proprietary Blend.

Country Italy : Italy is renowned as one of the world’s greatest gastronomic havens; from certified Prosciutto di Parma to the sea-side seafood eateries on the island of Sicily. However, this epicurean experience could not possibly be as hedonistic without the ethereal combination of the country’s plethora of fine wines. It seems unfair that a nation should be able to boast, both, some of the world’s greatest cuisine as well as its greatest wines. Italian wine is one of the most sought after in the world, and has become the second most produced in the world, behind only France.



Stretching an impressive 736 miles from northern Italy to the peninsula’s southern tip, the country’s geography generates an enormous array of topography, climate and soil structure. This is an extremely important quality of its winegrowing and making industry which lays claim to nearly 550 different grape varietals, which all desire their own necessities, in terms of terroir and climate.



The still red wines of Italy truly characterize the nation’s vast and expansive terroir; Nebbiolo dominates Piedmont, where Barolo and Barbaresco reign king and queen of the region’s production. Hailing from Brunello di Montalcino in Tuscany, the rockstar Sangiovese grape has become synonymous with greatness. Vin Santo sweet wines have taken on a mighty feat of competing with the glorious wines of Sauternes, and of course, Prosecco. Prosecco, located in Trieste (northeast Italy) and its creation of luxuriously effervescent styles of wine has become Italy’s answer to Champagne. The Glera grape variety, which has become synonymous with the name Prosecco, is the main ingredient and is beloved in the appellation where the village of Prosecco’s name has become world renowned.



The blurred boundary between Italy and the countries of Slovenia and Austria, where German influence still resonates through Friuli wines. The prevalence of Riesling and other such grape varietals is high in this region and have become extremely popular on today’s market.



With nearly 702,000 hectares of grapevines covering the massive and diverse landscape, Italy’s annual average of 48.3 million hectoliters of wine production is second only to France in terms of volume and Spain in terms of hectares of vines. The country is vast and overwhelming when it comes to the culinary arts, but perhaps even this is overshadowed by its production of some of the world’s most sought after wines, whether the omnipresent Chianti to the highly collectible and sought after Amarone della Valpolicalla.


Region Veneto : Venice is one of the most romantic cities in the world - the city of love. So how could Veneto wines be any different? This north-eastern Italian region has to offer nothing but sweet, liquid romance poured into elegant bottles ready for your dinner table. With its importance growing more and more every day, Veneto has proven its capacity by producing the same amount of wine, if not more, as some more popular regions, such as Tuscany or Piedmont. It may have been considered small in the past, but no one can deny the quality of Veneto wines today.

Veneto's reds are easily recognized for their sweet, but intense fruity flavors that together create an impressive scope of Corvina-based wines. Other typical varieties are Rondinella and Molinara, and they're all well-known for the palate rich with red fruits, above all sour cherry. On the other hand, there's a breathtaking portfolio of refreshing, lemon-flavored dry whites, mostly based on Garganega and Trebbiano varieties. All these wines are outstandingly complex and long-lasting, thanks to the wonderful Garganega grapes.

Overview

Producer Dal Forno

People also bought:

Need Help Finding the right wine?

Your personal wine consultant will assist you with buying, managing your collection, investing in wine, entertaining and more.

loader
Loading...