The nose displayed dark red fruits, brown spice, and chalky minerals. On the palate, I found soft textures versus brisk acidity, with ripe cherry and sweet herbs. Fresh berries and hints of spice lingered on the finish.
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In the past they would do Bricco Boschics which for some legal reason they can’t do now. Big rich and rasinated, and I think has been open a while. Cavalotto thinks it’s in an akward moment, and in a nother year it will be even better. John and Bonnie love it.
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10/5/2018 - Nanda wrote: 90 Points
Perfect pizza wine. Good concentration of black cherries and plum with lots of herbs and spice. Luscious throughout with lip-smacking acidity.
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2/25/2018 - Nanda wrote: 89 Points
Deliciously rich, round and spice-filled. Structure is still a bit firm and takes a couple hours of air to flesh out.
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8/3/2016 - Eric Guido Likes this wine: 90 Points
The nose displayed dark red fruits, brown spice, and chalky minerals. On the palate, I found soft textures versus brisk acidity, with ripe cherry and sweet herbs. Fresh berries and hints of spice lingered on the finish.
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9/20/2015 - AudunG wrote: 88 Points
Sweet and sour aromas with cedar and tobacco, and some alcohol. Sweet and sour also in the mouth. A rich and good Barbera made in a modern style.
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4/21/2015 - Ben Christiansen wrote:
In the past they would do Bricco Boschics which for some legal reason they can’t do now. Big rich and rasinated, and I think has been open a while. Cavalotto thinks it’s in an akward moment, and in a nother year it will be even better. John and Bonnie love it.
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