2003 Bruno Giacosa Barbera d'Alba Falletto di Serralunga

Community Tasting Notes (6) Avg Score: 90.2 points

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  9/26/2010 - KeyMaster wrote: 90 Points

  Parfait avec notre pizza maison.

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  3/1/2008 - JohnBlueLabel wrote: 90 Points

  Medium dark color. Fragrant nose of blackberry, licorice and a touch of cedar. Crisp acidity, nice mouthfeel, with sour cherry and a bit of licorice, transitioning to a burnt coffee flavor with firm tannins.

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  5/20/2006 - wmbar wrote: 90 Points

  Everyone loved it. Butterscotch aroma, fruit forward, a bit hit.

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  4/8/2006 - i musicisti di boston wrote:

  absolutely in character and exactly what I was looking for with our home made pizza. extremely ripe but tart cherries balanced out by some earthly elements that keep in from getting overly high-toned. very tasty-I personally think this will be even better in a couple years, but I often like my Barbera with a few extra years of age. Still have a couple '98 Bartolo Mascarellos that are in a very nice spot right now.

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  3/16/2006 - nomerlot wrote: 91 Points

  This ain't your mama's Barbera (by the way, does your mama HAVE any barbera?)....opaque purple, nose flush with dark fruits and a palate that hides its high EtOH well...needs some time to become better integrated. 2003 was the right temperature for this varietal which needs heat like zinfandel, but fortunately misses a lot of its briary undertones....

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