1997 Sottimano Barbaresco Pajoré

Community Tasting Notes (2) Avg Score: 91 points

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  1/9/2019 - Fractalage Likes this wine: 92 Points

  4:50 decant by Valentino at Vina Enoteca - the best Italian restaurant in Palo Alto. Rocco's the best!
  5:07 - big fruit nose with sharp acid, not Brett, but Brett-esc.
  brown to orange but deep ruby translucent center.
  Barnyard starting to come out. Funky straw.
  5:23 - very dry, plums, black fruit, barnyard, incredibly LONG finish. Sparkles of light on my tongue, sharp, enjoyable: glorious.
  Meaty, delish funk, black fruit and a dry boysenberry component. Excellent.
  5:34- plums and cherries with earthen funk, truffle,
  With ossobuco:
  Holy soaring nose of fruit! Big plummy floral. It's softened since first poured. Not as sharp. Deep black fruit with butter.
  Dusty black fruit palate with barnyard.
  Yummm
  This is a natural wine. No herbicides. No pesticides.
  This is estate vineyard Pajore.
  Comune di Treiso.
  Spontaneous fermentation. No pitched yeasts. 25 days maceration. Natural malolactic fermentation in barrels, coopers expressly for them by Francois Frères in Burgundy. 24 months in those barrels.
  1 year on lees. No fining. No filtration. No concentrating. 15% new.
  Sottimano has been making wine since the 60's.
  5:49
  2nd glass poured from decanter.
  Huge black fruit nose with violets, roses, ending with funk of straw and barn.
  6:06 3rd glass.
  Not much has changed. Excellent. Acid perfect with ossobuco.
  Best $50 wine of my wine journey which started in 1984.

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  7/18/2008 - futronic wrote: 90 Points

  Decanted ~ 1 hour. Medium-ruby colour. Cool nose of mineral, currant, strawberry, cherry, and spearmint. Medium-bodied, firm tannins, with restrained notes of cherry, plum, mint. Short-moderate finish, ~20s, with red fruit and minerals. Better on the nose than on the palate, this clearly needs additional cellaring. Hold until 2011 before trying again.

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