2021 Mauro Molino La Serra Barolo Organic, Piedmont

This is a heady, captivating wine that wraps you up from the start. Bing cherries coated in clove, cinnamon, and allspice rise in waves, and the oak makes an entrance with main character energy. But it knows its place. The spice and structure it brings are part of the story, not the whole plot. Everything feels tailored, refined, and elegant without a hair out of place. The Molino family is charging ahead, shaping Barolo with clarity and speed. You can drink this wine now or, as Buzz Lightyear says, "To infinity and beyond.

94 points Jeff Porter for Wine Enthusiast

This is very structured, with intense, chewy tannins, firmness and light austerity. It’s medium-bodied with a lovely center palate of cherries and cranberries plus cedar and floral undertones. It’s tight and precise. Needs three or four years to open. Try after 2028.

95 points James Suckling

La Serra sits high in La Morra, where the soils and elevation tend to coax Nebbiolo into something more perfumed and finely etched. Mauro Molino has been working these slopes with a steady hand for generations, now farming organically and aiming for clarity over weight. The 2021 vintage plays right into that style, giving a wine that feels lifted, detailed and quietly confident.

There’s a beautiful aromatic sweep here, think red cherry skins, crushed raspberry, dried rose and a flicker of spice, with something earthy and slightly tarry sitting just underneath. It opens slowly, never rushing, each layer revealing itself with a bit of air.

The palate holds everything together with tension. Fine, chalky tannins frame the fruit, acidity keeps it moving, and there’s that classic Nebbiolo grip that makes you want food rather than just another sip. It’s not about power, it’s about shape and persistence, with a finish that hums along with savoury notes and spice.

This really comes alive with dishes that have depth and a bit of theatre. Tajarin with butter and shaved truffle is an obvious match, but it’s just as good with slow braised duck with juniper, or a rich mushroom and chestnut pithivier where the pastry, earth and savoury notes lock in beautifully. Even something like charred lamb ribs with rosemary and garlic feels right at home.

Give it time if you can, this will evolve nicely over the next decade or more, but a good decant now will show plenty.