Rizzi Lunch with Enrico Dellapiana

$150.00 per person
Sold Out


1:00 pm Saturday,
June 15, 2019 - June 15, 2019


PWS Bank Street


Winemaker Enrico Dellapiana is making focused, terroir-driven Barbaresco loaded with finesse. Bravo! KERIN O’KEEFE, The Wine Enthusiast

I came away from my late summer tastings of Barbarescos deeply impressed. The region, which has so often appeared sleepy and backward, especially compared to Barolo, seems to be going through a brilliant phase. The 2016s, wines from a potentially historic vintage, may very well put Barbaresco on the map big time. As I traveled from producer to producer, I experienced that sense of excitement and energy I always feel when in the presence of important vintages and wines… The young 2016 Barbarescos are some of the most compelling young wines I have tasted in twenty years of visiting the region.

In tasting, the 2016s are extraordinarily harmonious. The extended growing season yielded wines with healthy Nebbiolo fruit, soaring aromatics and perfectly ripe, super-polished tannins. Stylistically, the 2016s remind me of the 2004s, but with more fruit and the added finesse that comes with another dozen years of experience in farming and winemaking. The best 2016s I tasted are positively dazzling. Most of the 2016s have only recently been bottled, and yet their quality is evident. ANTONIO GALLONI

We would love to invite you to an intimate lunch with one of the young stars of Barbaresco on his first trip to Australia. Enrico Dellapiana is currently crafting some of the region’s most pure, traditionally made and wonderfully expressive expressions of Nebbiolo from his family estate perched alone on top of the hill which is home to the ‘Rizzi’ Cru in Treiso.
The main focus here is on ensuring their Crus are given the best chance to sing in the bottle and the wines are gracefully fruited and transparent. Enrico’s star has been rising quickly of late and he is garnering some serious attention in the world of wine. He is a fantastic orator and ambassador for not only his wines but those of the region he calls home. This is a fantastic opportunity to talk to Enrico about his wines and taste through the range including three vintages each of his Nervo and Pajore Crus.

The lunch will run between 1-3pm on Saturday 15 of June 2019 at Bellota and for $150 a head we think its super value. The wines will be paired with courses prepared by Nicky Reimer with a full menu to follow soon.

Places are extremely limited so please book early if you are interested to avoid disappointment.

Michael and Alex

First Course
‘G.O.D’ Duck neck sausage, Porcini butter, braised black lentils
(Ducks from Great Ocean Road Ducks – G.O.D – the necks will be stuffed with pork shoulder and belly then poached and grilled on the day a slice of the sausage is then finished in shallot and porcini butter, served on black lentils braised with fine dice vegetables and red wine – small but powerful little entrée with nice amount of fat)

Rizzi Barbera d’Alba 2013
Rizzi Barbaresco DOCG 2016

Second Course
Pine mushroom ragu, Polenta & taleggio, First Season black truffles
(Locally sourced pine mushrooms, braised in red wine this time to get a different depth to the ragu, still with shallots and garlic, garnished with shaved first of the season local black truffles and parmigianno reggiano. Served on a bed of soft cheesey white polenta studded with taleggio

Rizzi Barbaresco Pajore 2016
Rizzi Barbaresco Pajore 2015
Rizzi Barbaresco Pajore 2013

Third Course
Roast squab pigeon, Pancetta, Chestnut & quince stuffing, Truffled Nebbiolo jus
(whole birds stuffed with chestnuts, sourdough, lonza and quince then wrapped in thin sliced pancetta and roasted – will serve HALF a bird per person, on a bed of sautéed Tokyo Greens, along with roasting juices reduced with nebbiolo jus)

Rizzi Barbaresco Nervo Fondetta 2016
Rizzi Barbaresco Nervo Fondetta 2015
Rizzi Barbaresco Nervo Fondetta 2013

Cheese selected by Harper & Blohm

Rizzi Barbaresco Riserva Boito 2013 1500ml

Moscato and conversation
Rizzi Moscato d’Asti 2018

Show Calendar
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