Just opened a bottle of this and what a smack in the eye from an opulent and immediately engaging wine. From the big region that can produce monsters and delicate waifs of wine this is an outstanding wine normally destined for restaurants and probably around $65 a bottle+.
The blend is a screaming endorsement of the producer to make premium wine and at a snap of a price from an excellent vintage. The blend of barbera, nebbiolo and dolcetto delivers lifted notes of mixed black and red berries, dried herbs, and a faint aniseed hint. Medium bodied with great balance, plush fruit flavour is backed up by fine grained tannins and a dainty touch of fruit acidity. An ideal wine to enjoy alongside full flavoured Italian cuisine.
70% barbera, 25% nebbiolo, 5% dolcetto
Accolades and Awards:
91 Points - Campbell Mattinson, The Wine Front "If you’re in an Italian state of mind then we’re pretty much into ‘fill your boots’ territory here. This is the kind of ‘go to’ wine you’re always going to want to have on hand. It’s all licorice root, dark cherry, earthen/ferrous-like spice and coffee grounds, the acidity refreshing and the tannin authentically firm. It’s not earth-shattering but it’s damn good buying and drinking."
2013 Vintage: 90 Points - Gary Walsh, The Wine Front "Everyone, but everyone, just loves the packaging on this wine. It’s 70% Barbera with Nebbiolo bringing up the rear. Juicy red fruits, plenty of spice, ginger biscuit, touch of saddle leather. Medium bodied, fleshy tannin, ample fruit, balanced acidity and a dry finish tinted with cherry pip and dried herb. So tasty. Absolutely ready to go now. Don’t cellar."
From the Producer
Sourced from Piedmont in the foothills of the Alps in the north west of Italy. This region is home to some of Italy’s finest full-bodied red wines. The greatest wines are made from the extremely long lived Nebbiolo. Barbera however is the most widely planted and popular variety, due to its fruit-driven expressiveness and youthful approachability.
Grapes are vinified separately with each parcel naturally fermented in stainless steel. The Nebbiolo is immediately separated from skins whilst the Barbera receives a further week maceration. The fruit is matured independently in a mix of small French oak casks and large Slavonion oak for eight months before blending and a further four months ageing in large oak casks.
2015 will generally be regarded as a classic, if warm, vintage throughout much of Europe and Piedmont was no exception. The vineyards began with excellent soil moisture levels and the vines responded well to ideal spring conditions before a very warm, dry summer slowed growth and limited yields. A warm , clear Autumn provided excellent ripening but crucially cool nights ensured the retention of naturally acidity.
