Community Tasting Note

• megropolis wrote:

  January 3, 2015 - I am not a huge Barbera fan and this was an experiment with a higher end Barbera which proves a point for me. If you take good Barbera fruit and age in Oak for long enough time, then oak will smooth out rough edges typically found in a varietal. If there is one dominant flavor in the profile, it is the oak, but it works the wonder for the grapes and all together wine comes together as pretty good with flavorts of cedar, dried currants - no sweetness, sour cherry, vanilla and nutmeg.
  Bottle was slightly corked.

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