External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 238 notes) - hiding notes with no text | | | Tasted by David J Cooper on 3/29/2024 & rated 91 points: The nose was still not giving much after 3 hours. The palate though was creamy black cherry, dried mushrooms, spices and rock. The finish was not too tannic.
Still developing but the nose needs to put on a bit of weight. (1992 views) | | | Tasted by hajoha on 2/4/2024 & rated 90 points: Elegant, parfymert og lysende.
Deilig nå, men mer å gå på her. 90p (2640 views) | | | Tasted by Gene_Mo on 1/22/2024 & rated 89 points: Decanted for 2 hours before drinking. I am disappointed too often by Italian wines. Another reviewer of this wine mentioned "dusty sandy tannins" and those words seemed to accurately describe what I experienced. I have one bottle left of the 2014 and multiple bottles of the 2015. Hopefully I will find some consistency in my Italian searches. (2600 views) | | | Tasted by kingkanu on 1/6/2024: Light and fine boned, approachable already although it’s not developed the aromatic complexity of a mature wine yet. Good balance, and great at the table now, on its own there’s some fine tannins at the finish which are a little drying (2795 views) | | | Tasted by ex-sommelier on 1/1/2024: Always a terrific bottle, one of the most consistent vintages for PdB this past decade. Beautiful violet, saucisson, medicinal herbs, dark cherry fruit. As others have noted, this doesn't knock your socks off, but it does have quite intense acidity and is elevated by food. (2659 views) | | | Tasted by kp52 on 11/17/2023 & rated 90 points: After a hour, lovely resolved nose, still some fruits left. Good acidity, tannins starting to be softer but still present. Not a flashy wine, but in my book a very good wine drinking well with food and on its own. Will it be the best showing wine in a tasting, probably not, but that's not why I bought this wine. I will drink the rest over the coming years (2677 views) | | | Tasted by Lyubomir Lefterov on 11/4/2023 & rated 91 points: Needed 2hrs of decant to get approachable. Not flashy, but consistent. Fruit is focused, tannins sort of friendly and drinkability at highest level. Had it with a ribeye and truffle salami, it just disappears with food, so savoury, but its support act, if you know what i mean... (2657 views) | | | Tasted by chefdilletante on 11/3/2023: A year since opening my last bottle. Not decanted. Definitely showed as more elegant after two hours of air. Nose is restrained. Lots of tar, with a beautiful streak of cherry poking out. Still some hard tannins but they’re fine-grained and don’t have that frequent Produttori grittiness. Looking forward to where this is headed. (2412 views) | | | Tasted by JWG on 10/13/2023 & rated 92 points: Consistently lovely over the years. A great value. (2600 views) | | | Tasted by Motz on 10/12/2023 & rated 93 points: Prototypical perfume! Just gorgeous!
Gripping, gritty, and expansive...somewhat sneakily so. Lighter attack, broad and generous middle, tannic back, considerable finish. The wine strengthens from front to back...a hallmark of quality. A wine of the earth...in all the best ways.
Recommend holding bottles for at least three to five years. Likely to peak after 2035. Appealing! Satisfying! 92-93. (2945 views) | | | Tasted by Peter Spijker on 10/1/2023 & rated 90 points: Hasn't moved from last year, except that I found this to be pretty much ready to drink almost straight from the bottle. Cherries, plums, leather, liquorice, high dusty sandy tannins, and super high and bright acidity, which I absolutely love. I do doubt whether this has the intensity of fruit to go the distance, so if you have multiple I would definitely dip my toes in the water. (2556 views) | | | Tasted by Buick455 on 9/30/2023 & rated 90 points: Slow'ox for 1 hour. Dark brick red. Lots of fruit. Cherries. Spice. Medium to long finish. (2263 views) | | | Tasted by repoper on 9/22/2023 & rated 88 points: Slow oxed for 6 hours then into a decanter for another 4. Nice translucent crimson. The nose is showing dusty cherries, honey, baking spices, fresh cut hay and orange rind. Still a bit tart on entry, crunchy cranberries, a blast of tannins that sort overwhelm the balance of the palate. A bit of bitter orange on the finish. Not what I expected. Maybe in an awkward phase but not what I know or expect from a Nebbiolo. Hopefully will gain depth and fullness as it sits in my glass. Disappointing. (2252 views) | | | Tasted by Veni_Bibi_Vici on 9/17/2023 & rated 91 points: Fruit discret au départ qui s’épanouit ensuite, arôme de sous-bois, vivacité et acidité qui suivent la structure tannique: quel produit bien fait, même si un peu austère! (2167 views) | | | Tasted by jlm on 9/16/2023: Slow oxed for 6 hours. This had an attractive nose with roses and raspberry liqueur. The palate is medium to light without a lot of fruit weight. The acidity is pretty bright here, and the tannins are prominent and somewhat drying still. There's a distinctive note of gentian/bitters emerges on the finish. Maybe this would have fleshed out with a decent, but on this night the structure dominated. (2145 views) | | | Tasted by repoper on 9/2/2023 & rated 91 points: I’ve been drinking off a list for the last few years but haven’t tried a bottle from my cellar for 4-5 years. All day slowox and the into a decanter. This is just in a great spot nose full of deep red fruits, roses, a bit of tar, lavender and baking spices. Tannins have receded to where the fruit can really shine thru. Great spot. (2248 views) | | | Tasted by KNNOngQW on 6/1/2023 & rated 91 points: prominent tertiary on the nose
- Barnyard, forest floor
Primary
- Black cherries/dark fruit
Secondary
- Oak
Alc - Med
Dry
Acidity - Med +
tannin - Med +
Body Med +
FI Med +
Finish Med + (3836 views) | | | Tasted by Doblk on 4/30/2023 & rated 91 points: A classic Nebbiolo showing as well as ever. It’ll keep but very enjoyable now. (3684 views) | | | Tasted by MicklethePickle on 4/11/2023 & rated 91 points: Popped and poured. This is very nice, especially at its relatively tender age. Rusty red, with more rust at the edge. I'm always surprise how favorably the "cheap" bottling compares with the same producer's much more expensive wines. This is no exception. Nose is rich, with tobacco, red fruit and game. Ripe, tangy, piquant, but bone dry, dusty fruit flavors in the mouth. What a nice wine, showing so well with only a bit of air needed to bring it all out. Very nice. 4-12-17-8: 91/100. Adding a small edit here: My advice to folks who want to build a good Nebbiolo cellar but not spend a fortune doing so: Buy this wine every vintage. It is remarkably reliable, good to great in almost every vintage, and relative to others, sells for a song. Stock up on this and you will be rewarded, both because the price will only increase over time and because the wine is of such high quality. (4091 views) | | | Tasted by Buick455 on 3/10/2023 & rated 90 points: First sip of the 2014 vintage. Slow'ox for 1 1/2 hour. Dark brick red. Lots of fruit. Cherries. Spice. Medium to long finish. This will improve with more bottle time. Needs air. (3956 views) | | | Tasted by JWG on 3/5/2023 & rated 92 points: same notes as earlier bottles. Lovely Barbaresco. (3813 views) | | | Tasted by hajoha on 2/25/2023 flawed bottle: Oksidert. (3403 views) | | | Tasted by td1836 on 2/20/2023 & rated 91 points: This was still wound tight upon opening. Much improved after a couple of days. These wines have such a long life ahead. Once it opened up, there was pretty raspberry and cherry with a floral nose. I need to hold my last bottle of this for several more years. (3026 views) | | | Tasted by Aravind Asok on 1/18/2023: Oops. Pop and pour. Notes from 24 hrs open. So much better on Day 2. Supple nebbiolo. Yum. (3539 views) | | | Tasted by Melander on 12/26/2022 & rated 87 points: Alderen mærkes. Skal drikkes inden 2025. (3279 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gary Walsh
The WINEFRONT (5/11/2018)
(Produttori del Barbaresco Barbaresco) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/15/2017)
(Cantina Sociale dei Produttori del Barbaresco Barbaresco Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2014 Barbaresco: An October Surprise (Oct 2017) (10/1/2017)
(Produttori Del Barbaresco Barbaresco Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (6/12/2017)
(Produttori del Barbaresco Barbaresco, Red, Italy) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (4/7/2017)
(Cantina Sociale dei Produttori del Barbaresco Barbaresco Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The WINEFRONT and JancisRobinson.com and Vinous and JamesSuckling.com. (manage subscription channels) |
| Produttori del BarbarescoO ok justProduttori del Barbaresco BarbarescoProducer
Prior to 1894, Nebbiolo grapes were sold to make Barolo wine or simply labeled ”Nebbiolo di Barbaresco”. But in 1894, Domizio Cavazza, headmaster of the Royal Enological School of Alba and a Barbaresco resident, created the first cooperative, the ”Cantine Sociali”, by gathering together nine Barbaresco vineyard owners to make wine in the local castle that he owned. Cavazza understood that there were differences between Nebbiolo grapes grown in the Barolo district versus the same grapes grown in the Barbaresco district and, for the first time, recognized it on the wine label. The ”Cantine Sociali” was forced to close in the 1920’S because of fascist economic rules. In 1958, the priest of the village of Barbaresco, recognizing that the only way the small properties could survive was by joining their efforts, gathered together nineteen small growers and founded the Produttori del Barbaresco. The first three vintages were made in the church basement, and then in the winery built across the square from where the Produttori is still located. United once again, the small growers continued the work started by Domizio Cavazza, producing only Barbaresco wine and enhancing both the reputation of the wine and the village. The proud past of Barbaresco and the dedication of its creators have made the Produttori one of the greatest producers in a great wine-producing area; it... ”continues to set some of the highest standards of wine making for any cooperative in the world”. (Robert M. Parker, Jr.; The Wine Advocate, 2-28-90). The Produttori del Barbaresco, founded in 1958, now has 56 members and 100 hectares (250 acres) of Nebbiolo vineyards in the Barbaresco appellation, which amounts to almost 1/6 of the vineyards of the area.Each family is in full control of its land, growing Nebbiolo grapes with centuries old skill and dedication. The winery produces a Barbaresco D.O.C.G., a blend of Nebbiolo grapes harvested from different vineyards, and a simpler Nebbiolo Langhe suited for earlier consumption. In great vintages, nine single-vineyard Barbarescos are produced from nine classic premium sites within the Barbaresco village boundaries: Asili, Rabaja, Pora, Montestefano, Ovello, Paje, Montefico, Moccagatta and Rio Sordo. These are the geographical names of sites where Nebbiolo grapes have always been cultivated. The names of the single-vineyards, the total number of bottles produced, and the name of the owners of the vineyards are marked on the labels. The Produttori del Barbaresco, which vinifies only Nebbiolo grapes, produces around 420,000 bottles (35,000 cases) per year. In a good vintage they are divided among Barbaresco (40%), single vineyard Barbarescos (40%) and Nebbiolo Langhe (20%). Produttori del Barbaresco s.a.c.
NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)Barbaresco Geographical details of the DOCG down to single vineyards. The vineyards belonging to the comune Barbaresco can be found here |
|
