Berry fruit, spice, tar and violets on the nose. Mid weighted for Barbera with a degree of elegance rare for this variety. Lovely plate presence and balance with an excellent mix of fruit, florals, soil and some savory cured meat notes on the back end. The acidity balances out the flesh and size of the wine very well. A harmonious Barbera made for the table. Mouthwatering. Outstanding. 91
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- no decanting, drunk in la Morra Piedmont. - Nose: Great intensity and a nose full of blue fruit, raspberries and strawberries, little wood present. - Palate: Incredibly cool freshness, high acidity that comes across as aromatic (i.e. citrusy and carrying the aromas). Wonderfully drinkable and also long lasting on the finish. Also a touch of mineral, bubbles and stony flavours. - 93 points
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Superb owl Sunday (Chicago, IL): Served double blind. Next to the 2017 Bartolo, this was less giving with the fruit and came across as slightly more austere and structural, though there was plenty of acidity to keep this fresh. I think it may well be a matter of this being too young. I certainly wouldn't object to revisiting this in a few years.
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This was too young no doubt about it, it had a little rough finish and the nose also blew off with too much time in the glass. it’ll be better and perhaps more stable in a couple of years, and then again I didn’t drink it with food, so maybe that’s my mistake.
But the lifted red fruit and light spice is so clean and fresh that you can’t help but love it. Is has ample sweetness and body and is definitely interesting. It becomes a little oakier with air and shows some more cooked fruit. I found it to be well balanced and not at all too acidic although maybe a bit harsh at this stage.
I need more
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Rinaldi is probably the most famous Barolo producer on the planet, if not in the top 3. Their wines are more or less impossible to obtain in Quebec. I was lucky to score a case of their Barbera and I must admit I am a little dissapointed. They are of the traditional style which means big old oak botti. My go to Barbera is probably Vietti, and from my knowledge of the grape it needs plenty of sun and in my eyes oak. Tannins tends to be on the lower side and acidity rather higher, hence there are mixed thoughts on the real ageing potential. On to the wine...
On the nose there are notes of strawberries, freshly picked roses, raspberries, cranberries, vanilla, sage and other wild herbs. The palate is very fresh and bright, with sharp yet slightly ripe fruit and crushed florals. This has an energetic and lively mid-palate. I just feel at this stage the acidity is just so unbalanced it is difficult to enjoy. Even though they say don't age Barbera, I think this will be drinking better in around 3-4 years. 90+
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9/17/2023 - cct wrote: 91 Points
Pop and pour, Drunk over 4 hours.
Berry fruit, spice, tar and violets on the nose. Mid weighted for Barbera with a degree of elegance rare for this variety. Lovely plate presence and balance with an excellent mix of fruit, florals, soil and some savory cured meat notes on the back end. The acidity balances out the flesh and size of the wine very well. A harmonious Barbera made for the table. Mouthwatering. Outstanding. 91
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8/5/2023 - KimHartman wrote: 92 Points
Good now, but could improve with another year or two.
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3/26/2022 - Waedi Likes this wine: 91 Points
91+
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3/25/2022 - J_H Likes this wine: 93 Points
- no decanting, drunk in la Morra Piedmont.
- Nose: Great intensity and a nose full of blue fruit, raspberries and strawberries, little wood present.
- Palate: Incredibly cool freshness, high acidity that comes across as aromatic (i.e. citrusy and carrying the aromas). Wonderfully drinkable and also long lasting on the finish. Also a touch of mineral, bubbles and stony flavours.
- 93 points
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2/13/2022 - acyso wrote: 88 Points
Superb owl Sunday (Chicago, IL): Served double blind. Next to the 2017 Bartolo, this was less giving with the fruit and came across as slightly more austere and structural, though there was plenty of acidity to keep this fresh. I think it may well be a matter of this being too young. I certainly wouldn't object to revisiting this in a few years.
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1/6/2022 - DantheMan123 Likes this wine: 91 Points
This was too young no doubt about it, it had a little rough finish and the nose also blew off with too much time in the glass. it’ll be better and perhaps more stable in a couple of years, and then again I didn’t drink it with food, so maybe that’s my mistake.
But the lifted red fruit and light spice is so clean and fresh that you can’t help but love it. Is has ample sweetness and body and is definitely interesting. It becomes a little oakier with air and shows some more cooked fruit. I found it to be well balanced and not at all too acidic although maybe a bit harsh at this stage.
I need more
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10/22/2021 - Alexander Smith wrote: 90 Points
Rinaldi is probably the most famous Barolo producer on the planet, if not in the top 3. Their wines are more or less impossible to obtain in Quebec. I was lucky to score a case of their Barbera and I must admit I am a little dissapointed. They are of the traditional style which means big old oak botti. My go to Barbera is probably Vietti, and from my knowledge of the grape it needs plenty of sun and in my eyes oak. Tannins tends to be on the lower side and acidity rather higher, hence there are mixed thoughts on the real ageing potential. On to the wine...
On the nose there are notes of strawberries, freshly picked roses, raspberries, cranberries, vanilla, sage and other wild herbs. The palate is very fresh and bright, with sharp yet slightly ripe fruit and crushed florals. This has an energetic and lively mid-palate. I just feel at this stage the acidity is just so unbalanced it is difficult to enjoy. Even though they say don't age Barbera, I think this will be drinking better in around 3-4 years. 90+
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