This one rewarded waiting. Decanted off of some sediment 1 hr. ahead. Deep bricky garnet color. Somewhat closed bouquet, showing black cherry seamlessly blended with excellent herbal notes, plums too. Rich and delicious fruit-herb on the palate showing smoothed-out but still firm structure. Light grip on the finish, with low tannins. Excellent.
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Terrific California Barbera and — I think — better than its more famous Italian Piedmont counterparts. Why? While I am prone to fault many California wines for their lack of acidity, most Italian Barberas, on the other hand, are too acidic. The Noceto Linsteadt Barberas are invariably poised between the two extremes, offering full-bodied and flavorful renditions of the grape without too much or too little acidity. Drinkable now — with some tartaric crystalline outfall — it should hold well for another 5 years to come.
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California Barbera comes in many colors; this one threads a needle. Decanted 45 mins. ahead and sampled over the next hour. Dark ruby color with a bit of rust. Very nice nose of cherries, spices, oak. User-friendly on the palate, which means that the acid balance is approachable, neither soft nor tart. Finishes fast with very low tannins. This wine hits the nail on the head in terms of balancing ingratiating fruit with just enough oak ahead of good spices in the background. For near-term consumption you can't do much better than this.
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(Vino Noceto Barbera Linsteadt) Medium ruby color; tart red berry, cranberry nose; tart red berry syrup, tart red berry, cranberry palate with a sense of salinity; medium-plus finish 89+ points
7/12/2019 - VeniceCalif wrote: 92 Points
This one rewarded waiting. Decanted off of some sediment 1 hr. ahead. Deep bricky garnet color. Somewhat closed bouquet, showing black cherry seamlessly blended with excellent herbal notes, plums too. Rich and delicious fruit-herb on the palate showing smoothed-out but still firm structure. Light grip on the finish, with low tannins. Excellent.
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2/17/2017 - oakville72 Likes this wine: 90 Points
Terrific California Barbera and — I think — better than its more famous Italian Piedmont counterparts. Why? While I am prone to fault many California wines for their lack of acidity, most Italian Barberas, on the other hand, are too acidic. The Noceto Linsteadt Barberas are invariably poised between the two extremes, offering full-bodied and flavorful renditions of the grape without too much or too little acidity. Drinkable now — with some tartaric crystalline outfall — it should hold well for another 5 years to come.
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12/13/2016 - VeniceCalif wrote: 91 Points
California Barbera comes in many colors; this one threads a needle. Decanted 45 mins. ahead and sampled over the next hour. Dark ruby color with a bit of rust. Very nice nose of cherries, spices, oak. User-friendly on the palate, which means that the acid balance is approachable, neither soft nor tart. Finishes fast with very low tannins. This wine hits the nail on the head in terms of balancing ingratiating fruit with just enough oak ahead of good spices in the background. For near-term consumption you can't do much better than this.
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