My last bottle about 2 years ago was a little closed. This seems to be open for business, but I am not sure if I would keep this much longer. Notes of sour cherries, violets, some graphite, also some sweet spices and a touch of smoke. It‘s medium-full bodied, with high acidity and lower tannin. Good length with some acidic punch on the aftertaste. A very pretty Barbera that is substantial enough to be interesting but I wouldn‘t push my luck on aging.
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PNP. Slight woody aromas (like old cellar/barrel aroma) mixed with spice and dark tart fruit on the inviting nose. The palate is all about tension with a firm line of acid restraining the juicy tart black fruit. Slight leather nptes too with a hint of blackberry on the finish. Fabulous match with tomato and olive rigatoni. A joyous, satisfying wine.
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Locked up fairly tight, but not entirely closed, showing good earth and spice notes, the fruit is not at all dominant as most Barberas. Plenty going on here. Consumed over two hours, PnP.
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Cavallotto (Dig Wines, San Francisco): Light ruby. Piercing aromas of flowers and anise. Light but expansive in the mouth. Black and cranberry fruit, shrill acidity giving a tingly impression. Clean and penetrating but not that flavorful.
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Taste: Full bodied with high acidity and medium tannins. The feel is plush and silky with dark red cherries, licorice, spice tones, roasted herbs, and red florals. The acidity is refreshing and crisp with the tannins leaning towards the silky side.
Overall: This is an outstanding Barbera d'Alba. In fact, it's one of the better ones that I have ever had. This has everything I want in a Barbera, especially with the savory side that shines through across the nose and palate.
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10/24/2021 - NostraBacchus Likes this wine: 91 Points
My last bottle about 2 years ago was a little closed. This seems to be open for business, but I am not sure if I would keep this much longer. Notes of sour cherries, violets, some graphite, also some sweet spices and a touch of smoke. It‘s medium-full bodied, with high acidity and lower tannin. Good length with some acidic punch on the aftertaste. A very pretty Barbera that is substantial enough to be interesting but I wouldn‘t push my luck on aging.
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10/8/2017 - theronware wrote: 92 Points
PNP. Slight woody aromas (like old cellar/barrel aroma) mixed with spice and dark tart fruit on the inviting nose. The palate is all about tension with a firm line of acid restraining the juicy tart black fruit. Slight leather nptes too with a hint of blackberry on the finish. Fabulous match with tomato and olive rigatoni. A joyous, satisfying wine.
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2/19/2017 - Robert Pavlovich Likes this wine:
Locked up fairly tight, but not entirely closed, showing good earth and spice notes, the fruit is not at all dominant as most Barberas. Plenty going on here. Consumed over two hours, PnP.
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12/4/2016 - drwine2001 wrote:
Cavallotto (Dig Wines, San Francisco): Light ruby. Piercing aromas of flowers and anise. Light but expansive in the mouth. Black and cranberry fruit, shrill acidity giving a tingly impression. Clean and penetrating but not that flavorful.
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9/30/2016 - KeithAkers wrote: 92 Points
Piedmont Trip, Day 2- Gigi Rosso, Schiavenza, Cavallotto (Barolo, Piemont, Italy): Nose: The nose is savory and elegant with dark red cherries, licorice, spice tones, dark red fruits, roasted herbs, and red florals. There is excellent depth to this with a dark red fruited base.
Taste: Full bodied with high acidity and medium tannins. The feel is plush and silky with dark red cherries, licorice, spice tones, roasted herbs, and red florals. The acidity is refreshing and crisp with the tannins leaning towards the silky side.
Overall: This is an outstanding Barbera d'Alba. In fact, it's one of the better ones that I have ever had. This has everything I want in a Barbera, especially with the savory side that shines through across the nose and palate.
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