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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 10 notes) - hiding notes with no text | | | Tasted by cct on 9/17/2023 & rated 91 points: Pop and pour, Drunk over 4 hours.
Berry fruit, spice, tar and violets on the nose. Mid weighted for Barbera with a degree of elegance rare for this variety. Lovely plate presence and balance with an excellent mix of fruit, florals, soil and some savory cured meat notes on the back end. The acidity balances out the flesh and size of the wine very well. A harmonious Barbera made for the table. Mouthwatering. Outstanding. 91 (962 views) | | | Tasted by KimHartman on 8/5/2023 & rated 92 points: Good now, but could improve with another year or two. (675 views) | | | Tasted by Waedi on 3/26/2022 & rated 91 points: 91+ (1521 views) | | | Tasted by J_H on 3/25/2022 & rated 93 points: - no decanting, drunk in la Morra Piedmont.
- Nose: Great intensity and a nose full of blue fruit, raspberries and strawberries, little wood present.
- Palate: Incredibly cool freshness, high acidity that comes across as aromatic (i.e. citrusy and carrying the aromas). Wonderfully drinkable and also long lasting on the finish. Also a touch of mineral, bubbles and stony flavours.
- 93 points (1391 views) | | | Tasted by acyso on 2/13/2022 & rated 88 points: Superb owl Sunday (Chicago, IL): Served double blind. Next to the 2017 Bartolo, this was less giving with the fruit and came across as slightly more austere and structural, though there was plenty of acidity to keep this fresh. I think it may well be a matter of this being too young. I certainly wouldn't object to revisiting this in a few years. (2343 views) | | | Tasted by DantheMan123 on 1/6/2022 & rated 91 points: This was too young no doubt about it, it had a little rough finish and the nose also blew off with too much time in the glass. it’ll be better and perhaps more stable in a couple of years, and then again I didn’t drink it with food, so maybe that’s my mistake.
But the lifted red fruit and light spice is so clean and fresh that you can’t help but love it. Is has ample sweetness and body and is definitely interesting. It becomes a little oakier with air and shows some more cooked fruit. I found it to be well balanced and not at all too acidic although maybe a bit harsh at this stage.
I need more (1283 views) | | | Tasted by Alexander Smith on 10/22/2021 & rated 90 points: Rinaldi is probably the most famous Barolo producer on the planet, if not in the top 3. Their wines are more or less impossible to obtain in Quebec. I was lucky to score a case of their Barbera and I must admit I am a little dissapointed. They are of the traditional style which means big old oak botti. My go to Barbera is probably Vietti, and from my knowledge of the grape it needs plenty of sun and in my eyes oak. Tannins tends to be on the lower side and acidity rather higher, hence there are mixed thoughts on the real ageing potential. On to the wine...
On the nose there are notes of strawberries, freshly picked roses, raspberries, cranberries, vanilla, sage and other wild herbs. The palate is very fresh and bright, with sharp yet slightly ripe fruit and crushed florals. This has an energetic and lively mid-palate. I just feel at this stage the acidity is just so unbalanced it is difficult to enjoy. Even though they say don't age Barbera, I think this will be drinking better in around 3-4 years. 90+ (1932 views) |
| Giuseppe Rinaldi Fine Wine Geek Giuseppe Rinaldi page
GIUSEPPE RINALDI
A family-run production company, it exclusively produces grapes produced from its own vineyards. At the beginning of the 19th century, Battista Rinaldi was a cultivator of some vineyards of the Feudo of the Marquises Falletti di Barolo. Later he became a farmer owner and, initially, a seller of the grapes produced. Later, with his sons, he became a winemaker and bottler. The same company tradition, of character and craft dimensions, today continues with Giuseppe Rinaldi and the fifth and sixth generation daughters. The company produces Barolo for about 60% (Brunate vineyards, Le Coste, Cannubi-San Lorenzo, Ravera) and for the rest, Piedmontese wines such as Dolcetto d’Alba, Barbera d’Alba, Nebbiolo and Freisa delle Langhe, Ruchè.Barbera Varietal character (Appellation America)
Varietal character (Wikipedia German)
Varietal character (Wikipedia English)
Barbera is a red wine variety, originally from Italy, which is best known as the second-most important Piedmontese variety after Nebbiolo. The wines made of this grape are mainly the everyday drinking wines of the region. The main appellations producing Barbera are Asti and Alba.
Barbera - The most widely grown red wine grape of Piedmont and Southern Lombardy, most famously around the towns of Asti and Alba, and Pavia. The wines of Barbera were once simply "what you drank while waiting for the Barolo to be ready." With a new generation of wine makers, this is no longer the case. The wines are now meticulously vinified, aged Barbera gets the name "Barbera Superiore" (Superior Barbera), sometimes aged in French barrique becoming "Barbera Barricato", and intended for the international market. The wine has bright cherry fruit, a very dark color, and a food-friendly acidity.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoAlba Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero
Alba is a town and comune of Piedmont, Italy, in the province of Cuneo. It is considered the capital of the hilly area of Langhe, and is famous for the white truffle, peach and wine production. Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well. |
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