Community Tasting Note
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Champagneinhand Likes this wine: 91 points
March 27, 2015 - Fun wine that I opened to accompany pizza and some other snacks for the second night f the sweet 16 Friday edition. Sweet florals emerge from the glass after letting sit for a half and hour. Swirling brings up the red fruit, soil, a touch of provencal herbs, and some green notes but the red fruit is very ripe. a touch of the higher abv, but nice nose. On the palate it is red cherries, red currants, spicy acidity with a touch of baking spices from a touch of oak, which, I should say, were still in my bottle which I decanted and, was surprised to see oak pieces, about 2-3cm in length, and very unpleasant to see come out in a plop into the decanter. I actually had to pour into a second decanter as these were big scraps of long but thin oak. They did leave a nice vanilla smell with the red berries, but if this fell into your glass you would be pretty upset. I was very surprised, not knowing if this was the bottom of the barrel or pieces in stainless. Either way it actually improves the nose and palate, just watch out when decanting.
Overall this was very pleasant with the spice and berries. I don't see this going many places other than where this is now. It should hold a while but I wouldn't hold past 2019. Enjoyed. Great CT secret sant gift from 2013.2 people found this helpful 3,459 views
7 Comments
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BuzzzzOff commented:
3/27/15, 6:57 PM - Thanks. I agree this is an excellent "pizza wine". Giacomo Conterno is an excellent producer. The Barolo is outstanding!!!
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EMAZurich commented:
8/22/15, 8:08 AM - Hi there Champagneinhand,
Well, I agree that this wine is very good today but if you have some more I'd reccomend to hold one bottle for several years... You might be surprised about the potential of high level Barberas.
I had some aged Barberas like Bricco dell'Uccellone or Bricco della Bigotta (Braida) and I would consider the Cascina Francia from Conterno to be on a similar level.
15+ years contribute very well to the development of these wines... Try it!
Kind regards from Zurich, Edgar -
BuzzzzOff commented:
8/22/15, 5:42 PM - Thanks EMAZurich! Very interesting observations regarding Barbera. We usually sip them a quite bit younger than Barolos, but your comments are inspiring.
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EMAZurich commented:
8/22/15, 11:35 PM - Bricco dell'Uccellone 1990 was one of the best wines I ever tasted. My last bottle we had more or less one year ago.
The character of Barbera changes then also and it's quite similar to aged Barolo - it's the terroir coming out more and more.
I don't think that many Barberas will have the potential to go on the long haul like this but I consider Cascina Francia from GC to be one of them.
I'll save one of mine, together with one Bricco dell'Uccellone and a Barbera from Mascarello (all from the outstanding vintage 2010) for a tasing around 2025/2030...
Cheers, Edgar -
BuzzzzOff commented:
8/23/15, 5:25 PM - Very interesting, EMAZurich. Thanks!!! We likely will follow your lead on this one as we never have had an aged Barbera so it would be a lesson learned...and earned ;-)
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Champagneinhand commented:
8/23/15, 5:45 PM - Yep, I have been there and done that aging quality Barbera d'Alba or d'Asti as well as the wines of the Nebbiolo grape ((Barolo, Barbaresco and Langhe.). Barbera is a good wine for the short termed 5-10 year stint of aging with holding the Barolo and Barbaresco for 20+ years. It has always been and undervalued great in the general world-wide wine drinking community. If you want to spend $35US or less these days and hold a wine for 10 years to experience great effects of aging Barbera and Vino Noble do Montepulcuano are right up there with the best Nero d'Avola or Chianti Classico Risirva.
If you look at the dates I held it purposely for 5 years as this was a Christmas gift. I wanted the best from the wine and think that a 90 is excellent and above very good. No bad thoughts about Barbera it Dilcetto. Great wines -
BuzzzzOff commented:
8/23/15, 5:57 PM - Thanks Champagneinhand...we want to get on your Christmas wish list ;-)