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  1. rerouse2


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Community Tasting Notes (9) Avg Score: 88.2 points

  • PnP served at cellar temp. My last one from a six-pack case purhased on release; not the best example. Reductive, stewed prunes, diaper, distillates - for the first 20 minutes. Then, some heat, chocolate covered cherry, burnt wood. Just. Not. Very. Clean. All sorts of unresolved sulfur issues. Medium-bodied, with low-ish acidity, some muddled cherry, iodine, and shelled nuts. I will follow up tomorrow night and see if it managed to turn a (very wide) corner. With serious swirling, I think it just might get there. 13,5% abv

    Night #2. Indeed this was able to turn the corner. Pretty cherry, bark and almond notes on the nose, with acids slightly outweighing the fruits on the palate. Been a good deal of bottle variation on these, I think it might have something to do with the stubby cork. Good, not great, works much better with food than alone.

    Day #3. Showing at its best.

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  • Mildly corked, which is a damn shame as I could smell the fully evolved perfumes of the very pretty fruit just below

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  • PnP that started off quite nicely, but became rustic (read: not so clean) with each successive glass. Wants to be pretty and pure, but doesn't quite get there. Given the vintage and past bottles, I'm thinking this was slightly off. Drink thru 2014

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  • Slow-O 2 hours. bevetroppo's notes mirror my own. While I generally prefer my Barbera from Asti/Vinchio region, this bottling was the full package at ~ $21. Smooth but structured, it proved remarkably versatile at a pot-luck dinner that saw everything from grilled sausages to twice-baked potatoes with all the fixins. Highly recommended for traditionalists and non-traditionalists alike; it seems there's something for everyone here. B+/A-, drink thru 2015, 13,5% abv

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  • Nice Barbera with typical characteristics.

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