Community Tasting Note

David Paris (dbp) wrote:

Thursday, July 3, 2014 - Five days in Barolo: A visit at Giuseppe Rinaldi with Marta Rinaldi (Barolo): I had begun asking Marta some questions about her Freisa, to which she says, "Well, would you like to try it? At the moment it's staying in wood, so it's not definitive" She didn't have any in bottle from prior vintages, but the barrel sample was great. The Freisa is not exported as their production is only about 2,000 bottles. Her comments about the grape were that it's quite difficult to cultivate, which is part of the reason not many producers make it anymore. People would prefer to grow Barbera, and it'll likely sell better too.

This wine had completed malo, and was scheduled to be racked tomorrow. It was very hefty in its presence, with almost a meaty aroma. Very intense, spicy, and tannic, with nice acid and some moderate complexity. The acid on the finish was fantastic. Probably around 89 for its current stage of development.

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