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Community Tasting Notes (average 19 notes) - and median of 90 pts. in hiding notes with no text
| ||Tasted by Ben Christiansen on 1/16/2015: Well after the '86 this paled, meaning it showed fresh and young. Alone, can only imagine that it would have been the bees knees. So, drink it with itself, and enjoy. (938 views)|
| ||Tasted by obmoen on 5/6/2013 & rated 86 points: Varm, plommer og bær. Kjølig munn, pent tanninbitt, sursøt, lang og saftig. (2113 views)|
| ||Tasted by ttholst on 5/4/2013 & rated 83 points: Brunsort med rødtoner. Klar. Lette oksideringstoner, plomme,svisker. Smak av friske røde bær. Deilige men kraftige tanniner. God lengde og supertørr i munnen (1956 views)|
| ||Tasted by obmoen on 3/8/2013 & rated 90 points: Fill som en fersk vin og strøken kork. Murstein men funklende, tynn vandig kant. Tjære, skogbunn, jord og svak kjøttkraft på nesen. Etter to timer legger frukten på seg og tar opp kampen med kjøttkraften. I munn er det røde bær, tanniner i kinn og under leppa. Tørr of fin finnish. Dag to var det tanniner all over the place. Ørlite møllkulepreg i finnish som forsvant med luft. Sitter i munn lenge. Dag to er den langt renere i frukten og unotene fra dag en er forsvunnet men et lite alkoholstikk lurer seg fram. Flott syre, tørr finnish. Denne trenger minst to timer luft og jeg foretrakk den dag 2. 90p (2175 views)|
| ||Tasted by Bayfield_Cabin_Cellar on 4/15/2012 & rated 90 points: This wine has reached it end, drink now... (2729 views)|
| ||Tasted by Bayfield_Cabin_Cellar on 2/26/2012 & rated 87 points: This bottle was a little musty and too jammy from other bottles, maybe turning slightly. Sediment was high. If you have this, drink in the next 6-12 months. Served with a selection of cheeses and meats. (2461 views)|
| ||Tasted by Bayfield_Cabin_Cellar on 12/27/2011 & rated 90 points: Great wine; needs 2 hours to open up. Served with Etruscan (with lemon and olive oil) Bison stake; horseradish- gruyere cheese mash potatoes and spinach. (1325 views)|
| ||Tasted by Bayfield_Cabin_Cellar on 12/4/2011 & rated 93 points: OUTSTANDING….Smooth with a great finish, blueberry, hint of raspberry spritzer, this is one for the ages…know why Roberto at Enoteca Properzio in Spello Italy was so happy to introduce us to this wine this fall. (1465 views)|
| ||Tasted by Bayfield_Cabin_Cellar on 11/11/2011 & rated 91 points: Cannot tell if this has some more time due or if I am just fooling myself. Dark color with some brown tones. Nose is fine, but complicated remaining tannins, maybe residual oak. Still trying to figure out if it is on its way to peeking or past its prime. Need to open another bottle in December to have another run at its. (1291 views)|
| ||Tasted by Buick455 on 11/10/2011 & rated 93 points: WOW this is good. From a Magnum bottle. Much darker than anticipated. Nose is strange, but the palate is simply amazing. Tanin and acid is fully integrated. Think this is at is peak. (1223 views)|
| ||Tasted by Anonymous on 6/6/2008: Brighter and fresher than any previous bottle of this I've had. Very nice. (2128 views)|
| ||Tasted by Anonymous on 2/9/2008: See Squires board for TNs (2294 views)|
| ||Tasted by Anonymous on 3/3/2007: Opened an hour before serving. Lovely wine--soft garnet with modest bricking. Tar, sour cherry, rust and some herbs on the nose and in the mouth. Strong acid backbone. Needed another hour to come into its own, wth the fruit gaining in intensity and depth over time. Fine tanin and good grip on the finish. Can be drunk with pleasure now with about 2-3 hours in a decanter (or 8-10 via slow oxygenation) but will continue to develop richer secondary notes with more time. (2535 views)|
| ||Tasted by Greg W on 1/10/2007: Had this with a business dinner tonight. As usual, I get the wine list, expecting little in the way of reasonably priced quality wines, but found this on the list for $75. I don't have a lot of experience with Barbaresco, but I loved this wine (as did everyone around the table, most of whom were not really serious wine drinkers). Decanted at the table by the waiter, then immediately poured. Open nose of berries and fruit. On the palate, lots of powerful fruit. The best part of the wine was the balance and texture - everything was nicely integrated. Berries and tobacco, nicely balanced by the acidity. Surprising power to the wine, including the relatively long finish. Only two problems with the wine: the two initial bottles were consumed fairly quickly, and we came to find out that they were the last two bottles. The other issue was that I wish the wine hadn't been decanted, as I saved a glass for later in the meal, only to find that it had somewhat faded in the glass, taking on an older, tealike feel, losing its freshness and power. But, before that, a great wine with our meal. (2899 views)|
| ||Tasted by presterjohn on 1/1/2004: Concentrated berries on nose, deep complex mouth, layers of dark fruit, some tar and roses. Good acidity and some tannin. Could last a few years but great and powerful now. After an hour, lovely dark fruits, raisins, a little tertiary. (1525 views)|
Produttori del Barbaresco Producer website
Produttori del Barbaresco BarbarescoProducer
Prior to 1894, Nebbiolo grapes were sold to make Barolo wine or simply labeled ”Nebbiolo di Barbaresco”. But in 1894, Domizio Cavazza, headmaster of the Royal Enological School of Alba and a Barbaresco resident, created the first cooperative, the ”Cantine Sociali”, by gathering together nine Barbaresco vineyard owners to make wine in the local castle that he owned. Cavazza understood that there were differences between Nebbiolo grapes grown in the Barolo district versus the same grapes grown in the Barbaresco district and, for the first time, recognized it on the wine label. The ”Cantine Sociali” was forced to close in the 1920’S because of fascist economic rules. In 1958, the priest of the village of Barbaresco, recognizing that the only way the small properties could survive was by joining their efforts, gathered together nineteen small growers and founded the Produttori del Barbaresco. The first three vintages were made in the church basement, and then in the winery built across the square from where the Produttori is still located. United once again, the small growers continued the work started by Domizio Cavazza, producing only Barbaresco wine and enhancing both the reputation of the wine and the village. The proud past of Barbaresco and the dedication of its creators have made the Produttori one of the greatest producers in a great wine-producing area; it... ”continues to set some of the highest standards of wine making for any cooperative in the world”. (Robert M. Parker, Jr.; The Wine Advocate, 2-28-90). The Produttori del Barbaresco, founded in 1958, now has 56 members and 100 hectares (250 acres) of Nebbiolo vineyards in the Barbaresco appellation, which amounts to almost 1/6 of the vineyards of the area.Each family is in full control of its land, growing Nebbiolo grapes with centuries old skill and dedication. The winery produces a Barbaresco D.O.C.G., a blend of Nebbiolo grapes harvested from different vineyards, and a simpler Nebbiolo Langhe suited for earlier consumption. In great vintages, nine single-vineyard Barbarescos are produced from nine classic premium sites within the Barbaresco village boundaries: Asili, Rabaja, Pora, Montestefano, Ovello, Paje, Montefico, Moccagatta and Rio Sordo. These are the geographical names of sites where Nebbiolo grapes have always been cultivated. The names of the single-vineyards, the total number of bottles produced, and the name of the owners of the vineyards are marked on the labels. The Produttori del Barbaresco, which vinifies only Nebbiolo grapes, produces around 420,000 bottles (35,000 cases) per year. In a good vintage they are divided among Barbaresco (40%), single vineyard Barbarescos (40%) and Nebbiolo Langhe (20%). Produttori del Barbaresco s.a.c.
NebbioloNebbiolo 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.
Varietal character (Appellation America) | Nebbiolo on CellarTracker
Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor
Piedmont Vignaioli Piemontesi (Italian only)
Langhe 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