This is the 3rd single vineyard Produttori from the '99 vintage that I've had this month, and all of the wines have been decent. The red fruit is more prominent on the palate here, with the nose showing both red & black fruit. Really spreads out on the palate. Very similar to the Ovello I had last week.
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1999 was a terrific vintage all around, and a great one for Produttori's riservas. These still need a ton of time, but when they show up, they show up large.
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DnP. Medium light garnet red, yellow rim, 4.5. Clean vinous bouquet with some spicy stuff behind, later violets appear but still somewhat unfolded for now. Harmonious palate, medium tannin, acidity and body, elegant, violets in the finish. Wait five years at least. Seems to have it all but needs more time to evolve.
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Lots of beef bouillion, black licorice, and black pepper from the nose through to the finish. Surprisingly rich, delicious with duck lasagna or wild boar with truffles. Probably 5-8 years of great drinking for well stored bottles.
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A bit past it's prime, but still drinking pretty well. A bit plummy, but this faded after short open and it was very nice, but full fruit. Drink now if you have it
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Light brick red. Very nebbiolo on the nose, with tar, forest floor and sweet fruit. Lighter and more feminin than the Moccagatta 99 tasted the same evening.
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Red fruits and that "spiced" note that I just mentioned on the Rabaja - the nose here is a little more open/giving. Pretty expansive on the palate today - off today's look, while this wine is still a relative youngster, it will enter maturity before the Rabaja. From a personal standpoint, I could see pulling a cork on another one of these in 3 years, whereas I will probably wait for 5 to take another look at the Rabaja.
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Dyp rød, tett kjerne, orange kant. Kirsebær, tjære, sopp på nesen. Frisk, kjølig frukt. Markante tanniner, ganske fyldig. God balanse. Deilig vin. Lite aldringspreg.
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Quite brownish. The nose and mouth, however, tells that this is is not an old wine at all. Tar and sweet, dried fruits like in a Ch. Musar. Largescaled and concentrated, with a long finish. This has many years ahead of it.
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Decanted at the restaurant at the beginning of the meal.
App: dark brick red with orange rim. Some sediment. Aroma: ripe cherries, dried fruit, licorice, leather, cinamon, roses and tar. Full-bodied with good acidity and firm, but available tannns.msweet and ripe cherries, licorice and dried fruit on the palate. Very good length.
Very ripe style. Available, but decant for seversl hours. I wish we had had the chance of that.
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Dekantert og tilbake på flaske. Sto uten kork i flasken i 6 timer. Lukket og tannisk på duft/smak ved åpning og dekantering. Fremsto som en helt annen vin ved servering. Roser, frukt(kirsebær),dybde og fløyelstanniner. Fremragende både til lammefilet og alene. Blir vanskelig å la ligge i kjelleren, men vil definitivt tåle mange års videre lagring.
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This has a lot of wood spice, cinnamon, dried cherries and asphalt to the nose. Fairly large scale and a bit tannic and clunky at this stage. The red fruit is very Barbaresco yet the secondary characteristics are large scale enough that they come off as Barolo-esque at least at this stage. The two create a bit of a discordance in the wine. It is tasty but seeming to be in a hard to really love sort of place at the moment. I think this one should go to the bottom of the pile for the time being and maybe give it a go again in 4 or5 years.
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This is a really nice bottle. After decanting for 3-4 hours, the tannis are all gone, but leaving great black fruit with deep complexity behind. Wish that I have a few more bottles.
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Decanted this for over 4 hours before dinner. If ever there was any debate as to the efficacy of decanting - other than removing sediment - this proves the case for me. When first opened the tannins on this monster were difficult, to say the least; even giving some bitter after-tastes. Once in the air for a few hours (and I was still sober!) this had changed dramatically. Still tannic but mellowed considerably allowing cherry, licorice and tar to dominate the palate instead. Good length too. Went very well with the lamb.
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Decanted for 4 hours and enjoyed at the fabulous Cafe Spinasse in Seattle. Light garnet with some clearing on the edges. Definetly going over to the secondary side. Lots of cedar, tobacco, cherry, tar and earth. A really beautiful nose at this point of development. Cherry, tobacco and cedar flavours and tons of tannins. Long dry finish. Excellent wine.
I'm not sure this is going to get much better. I may develop some tertiary notes but I think it will always be a bit of a tannic monster. I love it.
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Light medium red. Very tight nose. Some tar and cherry. Nice fruit flavours and lots of tannins. This wine needs at least 6 hours in the decanter. Even after the 2 or 3 this one got it was very tight. This is a great wine but either needs cellar time or a day long decant. The third time I've had this wine and it's worst showing due to the lack of a long decant.
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Tomato garnet to brick rim. Moderate intensity with bouquet of tomato, tea, blood and iron, leather, salt, rose, tar and mineral. The palate is rich and developed with high acidity and chalky tannins, oystery finish and high complexity. Flavors of dried rose tea, truffle, leather, salt tang, blood and dried cherry. Excellent wine seemed very well developed, firm and will hold for many years.
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Nose of very earthy cherry. Tastes like a hot vintage wine- or at least you can taste that this is one of the hotter (or hottest, I can't recall) barbaresco vineyards that Produttori sources from (Rabaja being the other hottest, IIRC). Some (slightly) sour cherry, but also some sur maturite slightly raisined notes. Pretty big wall of tannins on the finish still, particularly as the wine aired a bit. A nice wine, but definitely not my absolute preferred style or barbaresco. If I had more, I wouldn't open for a while yet to see if the tannins resolve a bit more.
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Medium red. Lots of red fruit, flowers and leather, violets and spice. Great flavours. Fairly rich for Nebbiollo. Decent tannins and balanced finish without too much acid. Excellent. Decanted for 6 hours.
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Good minerality, which I liked and Ellen didn't. Doesn't show much of normal Barbaresco flavors. Perhaps, with time. I'll let me other two bottles sleep for awhile.89 night one. Vacuvinned and drank liesurely 2 nights later while using the Vinturi Aerator. Opened up to reveal more of itself, which I thoroughly enjoyed with Laurenzo's home made pumpkin ravioli, and later on its own. Tonight a 91.
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Produttori del Barbaresco (Burnside Zupan's (Portland, OR)): The best wine of the tasting for me. Very funky fruit aromas on the nose along with some ripe raspberry and gravel. Very acidic and bright on the palate though, with the gravel and a bit of must. Nice and enjoyable, drinking quite well today. Not sure how much more it will improve, though. The notes given to us on these wines claim this is the "most Barolo" of the bunch, and I definitely agree.
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Beautiful brick coloured clear, 4½. After ½h the nose opened up showing dried fruits and roses, quite good. The taste, however, seems a little too dominated by volatile acids. Together with a rustic pasta it could pass. But I hope this is a one off although the cork looked very fine.
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Huge-complex-multi-dimensional...this wine went on and on for two minutes. On the nose was oli can cherry with a bitter slightyl salted nut finish...The color was deep and ruby red almost brilliant. Not as barnyard as some of the other PBBR's single vineyards. This wine is flat good. I have had every single 99 from PBBR and this is the best rivaling thhe Rabja.
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Clear ruby core of moderate intensity to no edge and a thin rim that has a touch of brick. Core extends to the rim with little change in colour. Wine appears youthful. Clean tar, plum, asphalt, damp earth, pine needles, old wood, mushroom and black truffles of moderate+ intensity. Youthful nose with a little development showing. Dry wine with moderate+ tannins, moderate alcohol, moderate body and moderate acidity. Austere flavours of forest floor earthiness, mushroom, along with some cherry notes of moderate intensity. Later the flavours added some tea and licorice. Finish is moderate+ (already!) in length with chocolate, coffee and strong hard tannins. There's little fruit or (surprisingly) bitterness. This is an old style Barbaresco that is very immature at this point in time. This wine is very well balanced and very well made but needs time - leave alone for 10 years! The rating will go up as time goes by.
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This wine shows notes of red cherry on the nose, plus notes of fennel and mint. This wine is all about structure, starting out in the mouth with great acidity, which persists through the long and tannic finish. The finish is very, very long, not to mention tannic, with wave after wave of bitter red cherries. While not terribly complex in terms of flavor profile at this point, this wine has the structure for long term aging. This wine is a pleasure to drink now for its almost architectural structure, but will be most rewarding from 2009 to 2020. 91+
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What a nice Barbaresco! Had to test one bottle from the delivery of this week. Dark garnet color, typical for traditional Nebbiolo. Also typical nose offering an attractive melange of black cherries, plums, tar, roses, clove and some faint wood spice notes. On the palate, the wine is full-bodied with surprisingly low acidity for a young nebbiolo, but the tannins were (at first) rather coarse making this wine really chewy. However, some hours of air let this wine flesh out and the tannins integrated completely, thus offering a wonderful palate experience. The quality of the tannins is apparent as they are perceptible, but really resolve relasing layer upon layer of nebbiolo essence. Drinkable now after heavy decanting (because of the low acidity), but certainly better in 10 to 15 years. Rating for me: 92(+?). Highly recommended.
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1/28/2024 - Bob H wrote:
This is the 3rd single vineyard Produttori from the '99 vintage that I've had this month, and all of the wines have been decent. The red fruit is more prominent on the palate here, with the nose showing both red & black fruit. Really spreads out on the palate. Very similar to the Ovello I had last week.
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9/25/2022 - SteveHyde Likes this wine: 94 Points
1999 was a terrific vintage all around, and a great one for Produttori's riservas. These still need a ton of time, but when they show up, they show up large.
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12/9/2021 - asgerG wrote: 90 Points
DnP. Medium light garnet red, yellow rim, 4.5. Clean vinous bouquet with some spicy stuff behind, later violets appear but still somewhat unfolded for now. Harmonious palate, medium tannin, acidity and body, elegant, violets in the finish. Wait five years at least. Seems to have it all but needs more time to evolve.
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4/28/2019 - OenoEd Likes this wine: 93 Points
Lots of beef bouillion, black licorice, and black pepper from the nose through to the finish. Surprisingly rich, delicious with duck lasagna or wild boar with truffles. Probably 5-8 years of great drinking for well stored bottles.
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4/13/2019 - vingrisen wrote: 93 Points
Luftet i flaske 3 timer. Drikker flott i øyeblikket. Nydelig kirsebærfrukt. Tanniner fortsatt tilstede. Tåler noen år til i kjelleren (5-10)?
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6/1/2018 - Happybob Likes this wine: 91 Points
A bit past it's prime, but still drinking pretty well. A bit plummy, but this faded after short open and it was very nice, but full fruit. Drink now if you have it
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12/16/2017 - AudunG wrote: 91 Points
Light brick red. Very nebbiolo on the nose, with tar, forest floor and sweet fruit. Lighter and more feminin than the Moccagatta 99 tasted the same evening.
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6/4/2017 - Bob H wrote:
From a bottle opened last night.
Red fruits and that "spiced" note that I just mentioned on the Rabaja - the nose here is a little more open/giving. Pretty expansive on the palate today - off today's look, while this wine is still a relative youngster, it will enter maturity before the Rabaja. From a personal standpoint, I could see pulling a cork on another one of these in 3 years, whereas I will probably wait for 5 to take another look at the Rabaja.
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6/4/2017 - Outplaying wrote:
1999 and 2001 Produttori Riservas (The Hughes): My notes were brief on this one and the 2001 Montestefano. Darker toned fruit with accents of tar. Structured and young.
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11/25/2014 - janberger Likes this wine: 92 Points
Dyp rød, tett kjerne, orange kant. Kirsebær, tjære, sopp på nesen. Frisk, kjølig frukt. Markante tanniner, ganske fyldig. God balanse. Deilig vin. Lite aldringspreg.
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9/1/2012 - AudunG wrote: 92 Points
Quite brownish. The nose and mouth, however, tells that this is is not an old wine at all. Tar and sweet, dried fruits like in a Ch. Musar. Largescaled and concentrated, with a long finish. This has many years ahead of it.
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7/15/2012 - guitarkim wrote: 91 Points
Decanted at the restaurant at the beginning of the meal.
App: dark brick red with orange rim. Some sediment.
Aroma: ripe cherries, dried fruit, licorice, leather, cinamon, roses and tar.
Full-bodied with good acidity and firm, but available tannns.msweet and ripe cherries, licorice and dried fruit on the palate.
Very good length.
Very ripe style. Available, but decant for seversl hours. I wish we had had the chance of that.
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1/15/2012 - vingrisen wrote: 90 Points
Dekantert og tilbake på flaske. Sto uten kork i flasken i 6 timer. Lukket og tannisk på duft/smak ved åpning og dekantering. Fremsto som en helt annen vin ved servering. Roser, frukt(kirsebær),dybde og fløyelstanniner. Fremragende både til lammefilet og alene. Blir vanskelig å la ligge i kjelleren, men vil definitivt tåle mange års videre lagring.
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1/9/2012 - jimbomatic wrote: 89 Points
This has a lot of wood spice, cinnamon, dried cherries and asphalt to the nose. Fairly large scale and a bit tannic and clunky at this stage. The red fruit is very Barbaresco yet the secondary characteristics are large scale enough that they come off as Barolo-esque at least at this stage. The two create a bit of a discordance in the wine. It is tasty but seeming to be in a hard to really love sort of place at the moment. I think this one should go to the bottom of the pile for the time being and maybe give it a go again in 4 or5 years.
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1/9/2012 - liondream wrote: 92 Points
This is a really nice bottle. After decanting for 3-4 hours, the tannis are all gone, but leaving great black fruit with deep complexity behind. Wish that I have a few more bottles.
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12/24/2011 - DonalOB Likes this wine: 92 Points
Decanted this for over 4 hours before dinner. If ever there was any debate as to the efficacy of decanting - other than removing sediment - this proves the case for me.
When first opened the tannins on this monster were difficult, to say the least; even giving some bitter after-tastes. Once in the air for a few hours (and I was still sober!) this had changed dramatically. Still tannic but mellowed considerably allowing cherry, licorice and tar to dominate the palate instead. Good length too.
Went very well with the lamb.
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2/25/2011 - jfm wrote: 93 Points
love this wine. 3 hour decant. great complexity, black fruit, depth. glad i have multiple cases
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11/28/2010 - David J Cooper wrote:
Decanted for 4 hours and enjoyed at the fabulous Cafe Spinasse in Seattle. Light garnet with some clearing on the edges. Definetly going over to the secondary side. Lots of cedar, tobacco, cherry, tar and earth. A really beautiful nose at this point of development. Cherry, tobacco and cedar flavours and tons of tannins. Long dry finish. Excellent wine.
I'm not sure this is going to get much better. I may develop some tertiary notes but I think it will always be a bit of a tannic monster. I love it.
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8/5/2010 - David J Cooper wrote:
Light medium red. Very tight nose. Some tar and cherry. Nice fruit flavours and lots of tannins. This wine needs at least 6 hours in the decanter. Even after the 2 or 3 this one got it was very tight. This is a great wine but either needs cellar time or a day long decant. The third time I've had this wine and it's worst showing due to the lack of a long decant.
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5/8/2010 - sethmorgenlong wrote:
Tomato garnet to brick rim. Moderate intensity with bouquet of tomato, tea, blood and iron, leather, salt, rose, tar and mineral. The palate is rich and developed with high acidity and chalky tannins, oystery finish and high complexity. Flavors of dried rose tea, truffle, leather, salt tang, blood and dried cherry. Excellent wine seemed very well developed, firm and will hold for many years.
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5/7/2010 - ScottG wrote: 89 Points
Nose of very earthy cherry. Tastes like a hot vintage wine- or at least you can taste that this is one of the hotter (or hottest, I can't recall) barbaresco vineyards that Produttori sources from (Rabaja being the other hottest, IIRC). Some (slightly) sour cherry, but also some sur maturite slightly raisined notes. Pretty big wall of tannins on the finish still, particularly as the wine aired a bit. A nice wine, but definitely not my absolute preferred style or barbaresco. If I had more, I wouldn't open for a while yet to see if the tannins resolve a bit more.
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12/30/2009 - David J Cooper wrote:
Medium red. Lots of red fruit, flowers and leather, violets and spice. Great flavours. Fairly rich for Nebbiollo. Decent tannins and balanced finish without too much acid. Excellent. Decanted for 6 hours.
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2/10/2009 - markellen.foodies@gmail.com wrote: 91 Points
Good minerality, which I liked and Ellen didn't. Doesn't show much of normal Barbaresco flavors. Perhaps, with time. I'll let me other two bottles sleep for awhile.89 night one.
Vacuvinned and drank liesurely 2 nights later while using the Vinturi Aerator. Opened up to reveal more of itself, which I thoroughly enjoyed with Laurenzo's home made pumpkin ravioli, and later on its own. Tonight a 91.
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2/6/2009 - David Paris (dbp) wrote: 91 Points
Produttori del Barbaresco (Burnside Zupan's (Portland, OR)): The best wine of the tasting for me. Very funky fruit aromas on the nose along with some ripe raspberry and gravel. Very acidic and bright on the palate though, with the gravel and a bit of must. Nice and enjoyable, drinking quite well today. Not sure how much more it will improve, though. The notes given to us on these wines claim this is the "most Barolo" of the bunch, and I definitely agree.
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1/26/2009 - asgerG wrote: 86 Points
Beautiful brick coloured clear, 4½. After ½h the nose opened up showing dried fruits and roses, quite good. The taste, however, seems a little too dominated by volatile acids. Together with a rustic pasta it could pass. But I hope this is a one off although the cork looked very fine.
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6/22/2008 - David J Cooper wrote:
Deep red . Lot's of red fruit still needs at least 10 years. Will be great.
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9/30/2007 - jwsmith wrote: 92 Points
As always excellent balance and finish.
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8/10/2007 - jwsmith wrote: 94 Points
Huge-complex-multi-dimensional...this wine went on and on for two minutes. On the nose was oli can cherry with a bitter slightyl salted nut finish...The color was deep and ruby red almost brilliant. Not as barnyard as some of the other PBBR's single vineyards. This wine is flat good. I have had every single 99 from PBBR and this is the best rivaling thhe Rabja.
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10/26/2006 - biggie wrote: 88 Points
Clear ruby core of moderate intensity to no edge and a thin rim that has a touch of brick. Core extends to the rim with little change in colour. Wine appears youthful.
Clean tar, plum, asphalt, damp earth, pine needles, old wood, mushroom and black truffles of moderate+ intensity. Youthful nose with a little development showing.
Dry wine with moderate+ tannins, moderate alcohol, moderate body and moderate acidity. Austere flavours of forest floor earthiness, mushroom, along with some cherry notes of moderate intensity. Later the flavours added some tea and licorice.
Finish is moderate+ (already!) in length with chocolate, coffee and strong hard tannins. There's little fruit or (surprisingly) bitterness.
This is an old style Barbaresco that is very immature at this point in time. This wine is very well balanced and very well made but needs time - leave alone for 10 years! The rating will go up as time goes by.
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3/23/2005 - D. Fulton wrote: 91 Points
This wine shows notes of red cherry on the nose, plus notes of fennel and mint. This wine is all about structure, starting out in the mouth with great acidity, which persists through the long and tannic finish. The finish is very, very long, not to mention tannic, with wave after wave of bitter red cherries. While not terribly complex in terms of flavor profile at this point, this wine has the structure for long term aging. This wine is a pleasure to drink now for its almost architectural structure, but will be most rewarding from 2009 to 2020. 91+
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1/7/2005 - micha_e wrote: 92 Points
What a nice Barbaresco! Had to test one bottle from the delivery of this week. Dark garnet color, typical for traditional Nebbiolo. Also typical nose offering an attractive melange of black cherries, plums, tar, roses, clove and some faint wood spice notes. On the palate, the wine is full-bodied with surprisingly low acidity for a young nebbiolo, but the tannins were (at first) rather coarse making this wine really chewy. However, some hours of air let this wine flesh out and the tannins integrated completely, thus offering a wonderful palate experience. The quality of the tannins is apparent as they are perceptible, but really resolve relasing layer upon layer of nebbiolo essence. Drinkable now after heavy decanting (because of the low acidity), but certainly better in 10 to 15 years. Rating for me: 92(+?). Highly recommended.
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