2017 Giacosa Fratelli Barbera d'Alba Busije

Community Tasting Notes (6) Avg Score: 88.3 points

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  4/9/2020 - thomasoeva wrote: 90 Points

  Doftar gott, vanilj, blommor, lite stall. Smakar gott, ganska lätt, kort eftersmak.

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  4/9/2020 - thomasoeva wrote:

  Doftar gott,vanilj, blommor, lite stall. Smakar gott. Ganska lätt, svalt, kort eftersmak.

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  8/31/2019 - Anette Alsteryd wrote:

  Nettan och jag käkade potatis jordärtskocka mos med älgfärsbiffar, som side kicks hade vi lingonsylt, blomkål, inlagd kurka, rönnbärsgele.
  Vinet Barberare d`Alba smakade gottgottigottgott.

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  12/24/2018 - forceberry wrote: 89 Points

  Aged for a year in 6000-liter oak casks. 14% alcohol.
  
  Somewhat translucent cherry marmalade color. Ripe and somewhat sweet-toned nose with aromas of cherry marmalade, some boysenberry tones, a little bit of roasted coffee grounds and a touch of bilberries. The wine is medium-bodied, lively and very acid-driven on the palate with bright flavors of sour cherries, lingonberries, some tart cranberries, a little bit of blueberries and a hint of ripe red fruit. The structure relies mostly on the racy acidity, as the tannins feel quite soft, mellow and textural. The finish is somewhat warm, very slightly grippy and pretty crunchy with bright, acid-driven flavors of lingonberries, sour cherries, some blueberries, a little bit of crunchy crowberries and a hint of ripe dark fruits.
  
  A nice, balanced and enjoyably acid-driven Barbera that is surprisingly dry and crunchy for a wine from this hot vintage. There's certainly some obvious ripeness here and the high alcohol shows through a little as well, but overall the wine carries itself with surprising grace. Lovely freshness and bright acidity here. Drinking wonderfully right now, but the wine might gain some additional depth and texture as it ages. Probably needs to be drunk within 10 years of age, so there's no real hurry right now. Good value at 10,86€.

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  12/8/2018 - thewiz Does not like this wine: 86 Points

  Lots of vanilla oak and red berries on the nose. Red berries on the palate and lots of oakiness. A bit too much oak dominated for my palate, I’m afraid.

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