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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 388 notes) - hiding notes with no text | | | Tasted by thesternowl on 5/7/2024 & rated 94 points: Popped and poured; enjoyed over three days and showed very well throughout. The 2012 pours a deep garnet color with a near opaque core and some browning towards the rim; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with secondary characteristics just starting to show themselves. Also, the solar nature of 2012 is showing through with loads of truffles and overripe and desiccated red and black fruits: tartufo bianco d’Alba, dried cherry, bruised raspberries, red roses, leather, Fig Newtons, dried herbs, and some dusty and gravelly earth. On the palate, the wine is bone dry with high tannins and medium+ acid. Confirming the notes from the nose. The finish is long, drying and savory. I’ve been a vocal fan of the 2012 vintage of Produttori since release and this might be the best showing yet. This is my last 750mL. My remaining bottles are magnums and I’ll look forward to enjoying those over the next 10-15 years. No rush, but this is a fun time to drink these as the truffle character is starting to peak through. (1056 views) | | | Tasted by MicklethePickle on 4/21/2024 & rated 90 points: Popped and poured. Pure Nebbiolo fruit with good acidity. Plenty of time to go, in fact it still seems young and primary. Nose a bit faint. 5-11-16-8: 90/100. (1650 views) | | | Tasted by Verb on 4/13/2024 flawed bottle: unfortunately totally oxidized and undrinkable - expect it was poorly stored before coming to my cellar (1690 views) | | | Tasted by popopdrops on 3/16/2024 & rated 90 points: Dekantert. Herlig nese, super til burger på angus. deretter litt motvillig, tanniner og syre mer fremtredende enn frukt. Men det går bra. Mulig fremtid, om frukt overlever. (2024 views) | | | Tasted by drfloyd on 1/15/2024 & rated 89 points: First of six in the cellar - it was surprisingly youthful and still fairly dense. I would give this a few more years to mellow out. (2965 views) | | | Tasted by JWG on 12/17/2023 & rated 96 points: Bombs away. This is such a great expression of this great collaborative group. The previous bottle was superb, but this beats it. The nose is dark, redolent, licorice, forest earth. The palate is rich and chewy with that licorice, very dark berry juice, minerality, balanced acidity, and perfect tannic ending. I wish I had more. It is more at a pinnacle than the last bottle that I thought was near the top of its game. (2845 views) | | | Tasted by JNebs on 12/12/2023 & rated 85 points: Damaged? After 30 min cherry nose but initial watery teste followed by puckery current and cranberry. 10 min after opening was closed but much better. This wine was much, much better a year ago. This bottle was also better but not great the second day. (2667 views) | | | Tasted by Saxman1984 on 12/2/2023: Last drank about a year ago, and noticeably improved. I believe it is just entering its drinking window, with many years ahead. An ethereal wine, strawberry, cherry, and leather on the notes, cherry and spice on the palate, lingering tannins and a multitude of complexity. (2693 views) | | | Tasted by lukemalias@outlook.com on 11/29/2023 & rated 94 points: decant & give it time before drinking - it's still a great drop! (2517 views) | | | Tasted by David J Cooper on 11/25/2023 & rated 92 points: Fairly light medium red with some browning, there was a tablespoon or more of vegetable matter in the bottle. Tar, earth, black cherry and dried porcini nose. Dry earthy black fruit and a tannic but partially resolved finish. (2286 views) | | | Tasted by popopdrops on 10/17/2023 & rated 90 points: Stort behag dag 1 - fruktdag - noen hakk ned dag 3 - bladdag - men pen. (2674 views) | | | Tasted by popopdrops on 10/7/2023 & rated 90 points: Frukt har fått overtaket. Pen balanse. Behag. Noe mer energi dag 2. Absolutt! (2240 views) | | | Tasted by Motz on 9/14/2023 & rated 94 points: More purple fruited and unctuous than the 2010 of this label, in color, by perfume, and on the palate. It also shows thick petal floral notes, along with traditional markers of the variety in this style.
Quite ripe, yet wholly strapping! Grip and structure at all phases. The long, bracing finish invites long contemplation of life's intrinsic meaning.
My preference tends to run toward the lighter piercing style that the '10 presents...but DAMN!!!...this vintage is freakin' evocative...and delicious!!!
No less than a decade from its ideal drinking window. Structurephobes (Is that a word?) beware! Once the wine breathes for an hour, a slab-sided tannic beast emerges. 93-94. (3061 views) | | | Tasted by Sniffy-Sniff on 9/13/2023 & rated 93 points: This was fantastic - on day 2. Tobacco, spice, grippy tannins, on a long finish. Fantastic pairing with linguini and scallops. So glad I waited to open up this last bottle. Drink now with a decant or hold for another 5-7 years. (2552 views) | | | Tasted by popopdrops on 8/31/2023 & rated 90 points: Pen, nærmer seg en trygg havn. (2647 views) | | | Tasted by kingkanu on 6/22/2023: Double decanted early in the day due to travelling circumstances and that was maybe a bit early as it had lost a bit of zing. It otherwise showed fairly well. It has decent fruit and a little complexity but is a lighter version. It’s not going to be the longest lived Produttori but has some years ahead of it still (3072 views) | | | Tasted by Radders12345 on 6/21/2023 & rated 90 points: 2012 Barolo / Barbaresco (Terra Rossa N1): Savoury sapid nose with initially just the right amount of VA and dark cherry and some sweet red currant fruit flavours.
On the palate this is more serious yet still fresh with good weight and nice cherry cola element. Tannins integrated nicely.
This started with a charming rusticity which added interest but seemed to flatten out with time. A solid wine but perhaps worth getting into now if you have some (3079 views) | | | Tasted by NickA on 6/21/2023 & rated 90 points: 2012 Barolo/Barbaresco (Terra Rossa): This really impressed upon first being poured, with its deep, silky nose and classical feel, but either didn't hold up that well in the glass or got overpowered by the other two Barbarescos. Sour cherry verging on cough sweets, seasoned by hints of forest floor and a touch of cocoa; at first it seemed incredibly refreshing, but by the end of the glass I noticed a touch of greenness and found it slightly dilute. Still a nice wine though! (2977 views) | | | Tasted by lukemalias@outlook.com on 5/13/2023 & rated 90 points: pretty well at the top of its game now (3229 views) | | | Tasted by Aasheim on 5/6/2023: Neppe en fantastisk flaske, opplevdes som at den døde. Første glasset fantastisk; roser og mørke bær på nesa, flott balanse. Men, så virker det som om den dør, og syren overtar. (3184 views) | | | Tasted by ttholst on 4/24/2023 & rated 88 points: Primærfrukten er det lite, om noe igjen av. Kirsebærkompott, nype, tobakk, trøffel. Syre og tannin tar mer plass enn tidligere. Fortsatt en stram vin med mye drikkeglede, men føler den har startet nedstigningen. Dette er topp til sopp! (3173 views) | | | Tasted by popopdrops on 3/11/2023 & rated 88 points: Ikke dekantert. Grei nok nebbiolo, men ikke mer. Pene tanniner, endel syre, ikke så mye frukt. Syre dominerer. Best til mat. (2887 views) | | | Tasted by sleepyhaus on 3/10/2023: Definitely still a hold at this point. Even with hours of air this remained tough and tannic. Eventually pleasant enough to drink but not showing anywhere near its potential. (3416 views) | | | Tasted by GregK59 on 3/5/2023 & rated 93 points: Beautiful sour cherry, firm tannins. Opened up after a couple of hours but still has plenty of life ahead (2863 views) | | | Tasted by Vascular46 on 2/1/2023 & rated 93 points: Black fruit, leather and some smoke on the nose and palate. The palate seems a little more dense than some other vintages I have tasted. Unfortunately this was my last bottle from this vintage. I should have kept it for another 5-10 years as these wines are supposed to get better with longer aging. (3066 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Szabo, MS
WineAlign (7/13/2017)
(Produttori Del Barbaresco, Docg red) Subscribe to see review text. | By David Lawrason
WineAlign (7/11/2017)
(Produttori Del Barbaresco, Docg red) Subscribe to see review text. | By Michael Godel
WineAlign (7/9/2017)
(Produttori Del Barbaresco, Docg red) Subscribe to see review text. | By Campbell Mattinson
The WINEFRONT (6/2/2016)
(Produttori del Barbaresco Barbaresco) Subscribe to see review text. | By Antonio Galloni
Vinous, 2012 & 2013 Barbaresco – A Study in Contrasts (Dec 2015) (12/1/2015)
(Produttori Del Barbaresco Barbaresco) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (6/28/2015)
(Cantina Sociale dei Produttori del Barbaresco Barbaresco Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and The WINEFRONT and Vinous and JancisRobinson.com. (manage subscription channels) |
| Produttori del BarbarescoO ok just2012 Produttori del Barbaresco Barbaresco“Grapes selected from 250 acres of estate owned vyds with S, W, & E exposures and soils of limestone & clay, rich in calcium, with sandy veins. Vinified in s/s tanks @ 85°F, 28 days on the skins, pumping over 2-3x/day, malolactic completed, ff’d by ≈24 mos aging. 26,000 cases bottled Apr ’15.”
94 pts The Wine Front, (Mattinson, 6/2/16),
93 pts WS (Sanderson, 4/30/16),
92 ea Wine & Spirits (12/1/16) and Vinous (Galloni, 12/1/15),
90 WE (10/1/16) @ $34,
93 (with 3* value rating), 90, 88, & 87 winealign.com , and
16.5+/20 jancisrobinson.com (Speller, 6/28/15)!
Produttori 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 |
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