Deep purple-garnet color. Aromatics of blackberry preserves, fresh purple flowers and root spices. Snappy dark fruit in the palate, with subtle floral and dried clay earth undertones. Amply round and full-bodied, with bright acidity and billowy tannin, finishing dry and juicy. Great with bolognese.
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Tart cherry fruit, roasted herbs, and a peppery, astringent finish are built upon an edgy, rich, high acid texture. The grippy tannins, from the grape instead of oak, and that naturally high acidity beg for friendly comfort food pairings such as pizza and spaghetti.
Appearance - Medium to deep ruby. Clear. Aromas - Youthful, pronounced aromas of primary red fruit (cherry) and black fruits (black cherry, blackberry, grapey), licorice, black pepper, spice, anise, and tertiary aromas of tobacco leaf, mushroom, and olive. Palate - Dry, high acidity, medium tannins, med+ alcohol, med+ body, med finish, med+ intensity. Conclusions - Very good, drink now as it lacks a tannin structure to support aging.
High acid, sour fruit focuses on Italy (Nebbiolo, Barbera, Sangio, Dolcetto, etc.), heightened alcohol but not jammy (central to north IT), lacks any oak (Piedmont). Lacks the floral intensity and tannic structure of Nebbiolo. Lacks oak one might find in Alba or Dolcetto.
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12/9/2022 - Benjoh Likes this wine:
Ok
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10/24/2021 - MsDee Likes this wine: 89 Points
Fruitier than I expected, very enjoyable too.
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11/20/2020 - MattMauldin wrote: 87 Points
Deep purple-garnet color. Aromatics of blackberry preserves, fresh purple flowers and root spices. Snappy dark fruit in the palate, with subtle floral and dried clay earth undertones. Amply round and full-bodied, with bright acidity and billowy tannin, finishing dry and juicy. Great with bolognese.
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9/13/2020 - R2-D2 wrote: 89 Points
Elements of Wine 2020 - My Class at GnG; 8/30/2020-12/27/2020 (Grapes & Grains, Temecula, CA): Presented to my Sunday "Elements of Wine" class. Some air has softened the acidity. About 50% of the class was able to correctly identify the varietal in a blind tasting.
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9/3/2020 - R2-D2 wrote: 88 Points
Wine Foundations with MW Pomeroy (Tasted Blind); 8/27/2020-9/24/2020 (Home): Tasted blind. Correctly identified as a Barbera d'Asti.
Tart cherry fruit, roasted herbs, and a peppery, astringent finish are built upon an edgy, rich, high acid texture. The grippy tannins, from the grape instead of oak, and that naturally high acidity beg for friendly comfort food pairings such as pizza and spaghetti.
Appearance - Medium to deep ruby. Clear.
Aromas - Youthful, pronounced aromas of primary red fruit (cherry) and black fruits (black cherry, blackberry, grapey), licorice, black pepper, spice, anise, and tertiary aromas of tobacco leaf, mushroom, and olive.
Palate - Dry, high acidity, medium tannins, med+ alcohol, med+ body, med finish, med+ intensity.
Conclusions - Very good, drink now as it lacks a tannin structure to support aging.
High acid, sour fruit focuses on Italy (Nebbiolo, Barbera, Sangio, Dolcetto, etc.), heightened alcohol but not jammy (central to north IT), lacks any oak (Piedmont). Lacks the floral intensity and tannic structure of Nebbiolo. Lacks oak one might find in Alba or Dolcetto.
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