Deep purple-garnet color. Aromatics of blackberry preserves, fresh purple flowers and root spices. Snappy dark fruit in the palate, with subtle floral and dried clay earth undertones. Amply round and full-bodied, with bright acidity and billowy tannin, finishing dry and juicy. Great with bolognese.
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Tart cherry fruit, roasted herbs, and a peppery, astringent finish are built upon an edgy, rich, high acid texture. The grippy tannins, from the grape instead of oak, and that naturally high acidity beg for friendly comfort food pairings such as pizza and spaghetti.
Appearance - Medium to deep ruby. Clear. Aromas - Youthful, pronounced aromas of primary red fruit (cherry) and black fruits (black cherry, blackberry, grapey), licorice, black pepper, spice, anise, and tertiary aromas of tobacco leaf, mushroom, and olive. Palate - Dry, high acidity, medium tannins, med+ alcohol, med+ body, med finish, med+ intensity. Conclusions - Very good, drink now as it lacks a tannin structure to support aging.
High acid, sour fruit focuses on Italy (Nebbiolo, Barbera, Sangio, Dolcetto, etc.), heightened alcohol but not jammy (central to north IT), lacks any oak (Piedmont). Lacks the floral intensity and tannic structure of Nebbiolo. Lacks oak one might find in Alba or Dolcetto.
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A lot of bright fruit and tart acidity. The acidity makes it a bit harsh to drink on its own, but give it a half hour or hour of air, pair it with a rich meal like braised short ribs or bechamel lasagna, and the richness of the entree and the acidity of the wine balance each other beautifully. We had it with cannelloni stuffed with braised beef and marinara, and loved it.
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Bright cherry fruit aroma; medium body; initial taste has elegant sweetness that evolves into a well- balanced mouthfeel and left a silky coating on the tongue; very drinkable for a young Barolo.
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WSET Level 3; 11/3/2019-2/3/2020 (San Diego, CA): Medium ruby; Med+ intensity, youthful aromas of black cherries, kirsch, blueberry, black plums and black pepper. Dry, med+ acid, med tannins, med alcohol med+ intensity, med+ body and a medium finish of those mix or red, black and blue fruits, herbal, pungent spice and a touch of spicy oak. Cheerful with chalky, coarse tannins that could have used a bit more oak. Very good. Drink now.
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12/9/2022 - Benjoh Likes this wine:
Ok
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10/24/2021 - MsDee Likes this wine: 89 Points
Fruitier than I expected, very enjoyable too.
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11/20/2020 - MattMauldin wrote: 87 Points
Deep purple-garnet color. Aromatics of blackberry preserves, fresh purple flowers and root spices. Snappy dark fruit in the palate, with subtle floral and dried clay earth undertones. Amply round and full-bodied, with bright acidity and billowy tannin, finishing dry and juicy. Great with bolognese.
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9/13/2020 - R2-D2 wrote: 89 Points
Elements of Wine 2020 - My Class at GnG; 8/30/2020-12/27/2020 (Grapes & Grains, Temecula, CA): Presented to my Sunday "Elements of Wine" class. Some air has softened the acidity. About 50% of the class was able to correctly identify the varietal in a blind tasting.
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9/3/2020 - R2-D2 wrote: 88 Points
Wine Foundations with MW Pomeroy (Tasted Blind); 8/27/2020-9/24/2020 (Home): Tasted blind. Correctly identified as a Barbera d'Asti.
Tart cherry fruit, roasted herbs, and a peppery, astringent finish are built upon an edgy, rich, high acid texture. The grippy tannins, from the grape instead of oak, and that naturally high acidity beg for friendly comfort food pairings such as pizza and spaghetti.
Appearance - Medium to deep ruby. Clear.
Aromas - Youthful, pronounced aromas of primary red fruit (cherry) and black fruits (black cherry, blackberry, grapey), licorice, black pepper, spice, anise, and tertiary aromas of tobacco leaf, mushroom, and olive.
Palate - Dry, high acidity, medium tannins, med+ alcohol, med+ body, med finish, med+ intensity.
Conclusions - Very good, drink now as it lacks a tannin structure to support aging.
High acid, sour fruit focuses on Italy (Nebbiolo, Barbera, Sangio, Dolcetto, etc.), heightened alcohol but not jammy (central to north IT), lacks any oak (Piedmont). Lacks the floral intensity and tannic structure of Nebbiolo. Lacks oak one might find in Alba or Dolcetto.
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9/1/2020 - smcisaac Likes this wine: 89 Points
A lot of bright fruit and tart acidity. The acidity makes it a bit harsh to drink on its own, but give it a half hour or hour of air, pair it with a rich meal like braised short ribs or bechamel lasagna, and the richness of the entree and the acidity of the wine balance each other beautifully. We had it with cannelloni stuffed with braised beef and marinara, and loved it.
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5/21/2020 - shellylowen Likes this wine: 90 Points
Very fruity, nice tannins, medium finish
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4/10/2020 - Oberhau wrote: 90 Points
Bright cherry fruit aroma; medium body; initial taste has elegant sweetness that evolves into a well- balanced mouthfeel and left a silky coating on the tongue; very drinkable for a young Barolo.
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2/2/2020 - stet Likes this wine: 84 Points
Color: medium ruby
nose: sour cherry, blackberry, cremini mushrooms, earth, a whiff of lactic acid
Palate: medium-high acidity, low tannins. Sour cherry and potted earth
Finish: medium, acidity
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12/15/2019 - R2-D2 wrote: 88 Points
WSET Level 3; 11/3/2019-2/3/2020 (San Diego, CA): Medium ruby; Med+ intensity, youthful aromas of black cherries, kirsch, blueberry, black plums and black pepper. Dry, med+ acid, med tannins, med alcohol med+ intensity, med+ body and a medium finish of those mix or red, black and blue fruits, herbal, pungent spice and a touch of spicy oak. Cheerful with chalky, coarse tannins that could have used a bit more oak. Very good. Drink now.
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8/20/2019 - PJcellars Likes this wine:
Rich tannins and deep fruit flavor. Excellent.
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3/10/2019 - shellylowen Likes this wine: 89 Points
Fruity, nice tannin structure, medium finish
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