This wine is in perfect condition with ample tannins, legs and deep red color. A wine to sip and savor with a year or two left before it begins to lose its depth. Found this wine to be rather rough 10 years ago but very happy to have waited to thoroughly enjoy it now.
PnP served at cellar temp. My last one from a six-pack case purhased on release; not the best example. Reductive, stewed prunes, diaper, distillates - for the first 20 minutes. Then, some heat, chocolate covered cherry, burnt wood. Just. Not. Very. Clean. All sorts of unresolved sulfur issues. Medium-bodied, with low-ish acidity, some muddled cherry, iodine, and shelled nuts. I will follow up tomorrow night and see if it managed to turn a (very wide) corner. With serious swirling, I think it just might get there. 13,5% abv
Night #2. Indeed this was able to turn the corner. Pretty cherry, bark and almond notes on the nose, with acids slightly outweighing the fruits on the palate. Been a good deal of bottle variation on these, I think it might have something to do with the stubby cork. Good, not great, works much better with food than alone.
Day #3. Showing at its best.
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PnP that started off quite nicely, but became rustic (read: not so clean) with each successive glass. Wants to be pretty and pure, but doesn't quite get there. Given the vintage and past bottles, I'm thinking this was slightly off. Drink thru 2016
https://italianwine.blog/
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Slow-O 2 hours. bevetroppo's notes mirror my own. While I generally prefer my Barbera from Asti/Vinchio region, this bottling was the full package at ~ $21. Smooth but structured, it proved remarkably versatile at a pot-luck dinner that saw everything from grilled sausages to twice-baked potatoes with all the fixins. Highly recommended for traditionalists and non-traditionalists alike; it seems there's something for everyone here. B+/A-, drink thru 2015, 13,5% abv
https://italianwine.blog/
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Deep ruby verging on purple. Moderate nose, with plums, primary dark fruit. Moderately rich on palate, but brought down by lack of acid: flat, dull. An hour's air raises the acid, but only momentarily. OK for $14.
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This is very good and very honest Barbera d'Alba. Not at all extracted, the nose has attractive dark berry fruit with light floral notes and a little leather. In the mouth there's a lively dance between the fruit and barbera's hallmark acidity that's like s mouthfeel minuet. Finishes with a bit of coffee/espresso, moist earth and soft tannins, aided by the entirely reasonable 13.5% alcohol. It's the relative shyness that I like so much vs. more modern in-your-face styles. When experts talk about barbera's food friendliness, this is what they have in mind. My wife is making pasta tonight with porcini, pancetta, and peas (that's 4 p's if you're counting) and I can't wait to see the Oddero in action.
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7/25/2017 - Pbnj Likes this wine: 95 Points
This wine is in perfect condition with ample tannins, legs and deep red color. A wine to sip and savor with a year or two left before it begins to lose its depth. Found this wine to be rather rough 10 years ago but very happy to have waited to thoroughly enjoy it now.
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8/17/2012 - Tim Heaton wrote:
PnP served at cellar temp. My last one from a six-pack case purhased on release; not the best example. Reductive, stewed prunes, diaper, distillates - for the first 20 minutes. Then, some heat, chocolate covered cherry, burnt wood. Just. Not. Very. Clean. All sorts of unresolved sulfur issues. Medium-bodied, with low-ish acidity, some muddled cherry, iodine, and shelled nuts. I will follow up tomorrow night and see if it managed to turn a (very wide) corner. With serious swirling, I think it just might get there. 13,5% abv
Night #2. Indeed this was able to turn the corner. Pretty cherry, bark and almond notes on the nose, with acids slightly outweighing the fruits on the palate. Been a good deal of bottle variation on these, I think it might have something to do with the stubby cork. Good, not great, works much better with food than alone.
Day #3. Showing at its best.
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8/15/2012 - Tim Heaton wrote: flawed
Mildly corked, which is a damn shame as I could smell the fully evolved perfumes of the very pretty fruit just below
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5/10/2012 - Tim Heaton wrote:
PnP that started off quite nicely, but became rustic (read: not so clean) with each successive glass. Wants to be pretty and pure, but doesn't quite get there. Given the vintage and past bottles, I'm thinking this was slightly off. Drink thru 2016
https://italianwine.blog/
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9/20/2011 - Tim Heaton wrote:
Slow-O 2 hours. bevetroppo's notes mirror my own. While I generally prefer my Barbera from Asti/Vinchio region, this bottling was the full package at ~ $21. Smooth but structured, it proved remarkably versatile at a pot-luck dinner that saw everything from grilled sausages to twice-baked potatoes with all the fixins. Highly recommended for traditionalists and non-traditionalists alike; it seems there's something for everyone here. B+/A-, drink thru 2015, 13,5% abv
https://italianwine.blog/
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10/6/2010 - NickP wrote: 88 Points
Nice Barbera with typical characteristics.
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12/28/2009 - lolo66 wrote: 88 Points
very tasty, tangy, good acidity but not over powering. A nice easy drinking barbera
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12/14/2009 - MichaelJennings wrote: 86 Points
Deep ruby verging on purple. Moderate nose, with plums, primary dark fruit. Moderately rich on palate, but brought down by lack of acid: flat, dull. An hour's air raises the acid, but only momentarily. OK for $14.
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11/6/2009 - bevetroppo wrote: 88 Points
This is very good and very honest Barbera d'Alba. Not at all extracted, the nose has attractive dark berry fruit with light floral notes and a little leather. In the mouth there's a lively dance between the fruit and barbera's hallmark acidity that's like s mouthfeel minuet. Finishes with a bit of coffee/espresso, moist earth and soft tannins, aided by the entirely reasonable 13.5% alcohol. It's the relative shyness that I like so much vs. more modern in-your-face styles. When experts talk about barbera's food friendliness, this is what they have in mind. My wife is making pasta tonight with porcini, pancetta, and peas (that's 4 p's if you're counting) and I can't wait to see the Oddero in action.
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4/17/2009 - amateurwino wrote: 90 Points
A tasty barbera with character. At $16, this is a buy.
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