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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 24 notes) - hiding notes with no text | | | Tasted by RyeDrinker on 1/20/2024: Excellent. With Stoyan and Stanislav. (2742 views) | | | Tasted by TomC1369 on 11/24/2023 & rated 95 points: Stunning. Immense spice notes and oily trees. Clove, dried laurel logs, allspice, clove, nutmeg but with a real freshness without any green. Every fruit from wild strawberry to a hint of cherry. Still primary, acidic and tannic but so much to like right now. The best of the ‘16 pdb? Double decanted and developed in the glass but very drinkable. (2586 views) | | | Tasted by GlenviewGSW on 8/2/2023 & rated 93 points: Drinking well with aeration and 1 hour decant - drank over several hours. A little more full bodied and richer than some of the other PDB bottlings. I would say great with food but still tannic without food - open another bottle in 18+ months (3270 views) | | | Tasted by chatters on 2/23/2023: Coravin fun - Piedmont (My place, Kent Street): Concentrated dark fruits prove quite ripe; cherries; plums, sweet spice, a little pot pourri. Juicy medium plus intensity acidity keeps the palate fresh, quite fruit concentration on the palate as well but more form a weight perspective than overt ripeness, tannins are present, persistent, quite talc textured and travel long hand in hand with the fruit. Lovely. (4274 views) | | | Tasted by VincentStThomas on 1/13/2023 & rated 93 points: Strawberry red with a thin meniscus. Cherry and a hint of strawberry on the nose, with some cinnamon and a whiff of smoke. Those fruit notes carry forward on the palate, along with vanilla, tobacco, some earth and smoke. Wonderful acidity and depth of fruit. It’s still quite tannic at this stage even here on the second day; this is a wine for people more patient than me to cellar for quite a few more years yet. That being said, though, it’s still pretty damn good even at this point. (4199 views) | | | Tasted by JensAgo on 1/6/2023 & rated 94 points: Simply spectacular from first pour to finish, this Muncagota Riserva 16 from PdB - my first ever go with this cuvée, and to date the most elegant of the PdB Rs from this vintage. Clear, shimmering ruby, fully translucent in the glass. Nose is so precise, so elegant, yet so flamboyant with red cherries, forest raspberries, orange zest (distinct), menthol, a full-blown basket of rose petals & pepper. Palate is medium+-bodied, ethereal through to mid-palate, vivid acidity & a long, warm, grippy tannic & sour finish! (3551 views) | | | Tasted by oldwines on 12/7/2022 & rated 95 points: Tasted at the Produttori with Aldo Vacca. Aldo feels the 2016 is the best vintage since the 1971 which he considers the best of the 20th century. Nose has rose petal florals and lots of minerally/stony scents. Palate is more open-knit than the Asili with sweet baking spices and cherry fruit notes. Long, balanced and energetic. Beautiful and delicious but likely to shut down for a few years in the near future according to Aldo (I agree). Not quite as long lived as the Asili I think. (3441 views) | | | Tasted by WoodieBayArea on 5/11/2022 & rated 92 points: Wine2372 took the words right out of my mouth... well articulated... great lift on this baby... "Juicy red cherry and pomegranite, with dusty tannins, earth, and tart, bright acidity. Remarkably approachable for a Produttori Riserva at five years, and it developed significantly with 24 hours of air. Classic structure and balance, this is a promising vintage." (4410 views) | | | Tasted by Wine2372 on 12/29/2021 & rated 94 points: Juicy red cherry and pomegranite, with dusty tannins, earth, and tart, bright acidity. Remarkably approachable for a Produttori Riserva at five years, and it developed significantly with 24 hours of air. Classic structure and balance, this is a promising vintage. Open the day before. (3899 views) | | | Tasted by GuanYu on 12/14/2021 & rated 91 points: Dark plum, good structure and tannin but feminine. I prefer Pora, Rio Sordo, Ovello over Muncagota in that order. (3669 views) | | | Tasted by drwine2001 on 12/5/2021: 2016 Produttori del Barbaresco Crus Plus a Few Older Produttori Wines (San Francisco): Ruby color. Lots of soil and black cherry. Closed, savory, and earthy at first with fruit very much in the background. Over time, it expands, becoming quite fluid, complex, and elegant. Very promising. (4835 views) | | | Tasted by MC2 Wines on 10/21/2021: Wine Spectator 40th Anniversary; 10/21/2021-10/23/2021 (Marriott Marquis): A very solid and good wine and yet for some reason this producer which everyone else loves never really jumps out at me. Would not turn it down, but doesn't feel like a wine to seek out. (4655 views) | | | Tasted by daghaug on 10/16/2021: Anis, litt potetkjeller; merkbar alkohol/maling på duft. Litt parfymert duft, med blomster og krydder. Ung og ubalansert nå, selvfølgelig; men likevel god og veldig lovende. (3427 views) | | | Tasted by karlsenrm on 5/23/2021 & rated 94 points: Luftet 9 timer. Mursteinsrød. Jordbær, roser, tjære, rålakris/anis, snev av lavendel og et lite hint av svette. Medium syre med en rødbærsfrukt av kirsebær og rips, deilig balanse. Fine raffinnerte superelegante tanniner med svak svak tørring. Syrelig lang utgang. Et barnerov men likevel en helt utrolig bra vin der den er i dag. Sammen med en steinsopprisotto var dette tett på en optimal vin mat kombo. (4063 views) |
| Produttori del BarbarescoO ok justNebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)Barbaresco Geographical details of the DOCG down to single vineyards. The vineyards belonging to the comune Barbaresco can be found here |
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