Medium dark color. Fragrant nose of blackberry, licorice and a touch of cedar. Crisp acidity, nice mouthfeel, with sour cherry and a bit of licorice, transitioning to a burnt coffee flavor with firm tannins.
absolutely in character and exactly what I was looking for with our home made pizza. extremely ripe but tart cherries balanced out by some earthly elements that keep in from getting overly high-toned. very tasty-I personally think this will be even better in a couple years, but I often like my Barbera with a few extra years of age. Still have a couple '98 Bartolo Mascarellos that are in a very nice spot right now.
This ain't your mama's Barbera (by the way, does your mama HAVE any barbera?)....opaque purple, nose flush with dark fruits and a palate that hides its high EtOH well...needs some time to become better integrated. 2003 was the right temperature for this varietal which needs heat like zinfandel, but fortunately misses a lot of its briary undertones....
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