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| Drinking Windows and Values |
| Drinking window: Drink between 2003 and 2018 (based on 48 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 93.7 pts. and median of 94 pts. in 9 notes) - hiding notes with no text | | | Tasted by cct on 2/1/2020 & rated 94 points: Double decanted in the AM and drun over several hours at dinner.
Darker and more brooding than the 78. It is firm, dark fruited, ferrous, with balsamic notes on the nose. This is sappy and deep, and structured and firm. It is dark and a little stern (in a good way). It has a little brett that blows off quickly. My problem with this bottling is I have had a few bottles that were a little to very bretty. Youthfully virile, more overtly structured and firm, powerful wine that is a very solid '88 with tons of time in hand. (1193 views) | | | Tasted by Markus IWC on 4/13/2018 & rated 96 points: "Crichet Paje vertical with jokers, wine #6: Absolutely stunning wine and WOTN by a wide margin!! 🌟 bright transparent color with an orange rim. Amazing multilayered complex nose in perfect maturity, extremely elegant and sophisticated. Hits palate with staggering freshness, bubbling and tickling mouthfeel. Perfectly balanced with beautiful acidity, soft tannins holding up the structure, developed fruit and tertiary aromas. Chocolate, roses, delicate red fruit, coca cola, smoke, camp fire. 99p, BV=8, WV=1" (923 views) | | | Tasted by galenico on 5/22/2017 & rated 95 points: Capolavoro di integrità, forza motrice e cilindrata. Scuro, minerale, incazzato nero, ma mantiene un' inspiegabile eleganza fuori dal comune. Vino immortale (2155 views) | | | Tasted by acyso on 5/19/2016 & rated 93 points: In which 20+ year old Nebbiolos were consumed (Chicago, IL): One of the candidates for wine of the night. This was simply a brilliant showing for this wine. Serious, deep, and dark aromas on the nose that you can lose yourself in. The palate has immense earthy richness to it, with some tart black fruit. It's a bit monolithic, perhaps, but in a good way. You can't help but be impressed by this wine. As a side note, for whatever reason, this bottle is not a real DOCG Barbaresco, but is bottled as Vino da Tavola. Odd... (3000 views) | | | Tasted by Nanda on 5/19/2016 & rated 97 points: 20+ Year Old Nebbiolo Dinner (Osteria Langhe): This is simply a sensational Barbaresco that I reckon is drinking at an absolute pinnacle. Beautiful nose is both full and subtle with an array of layered flavors that keep revealing them themselves -- dried black cherry, tar, roses and cracked spice, to name a few. In the mouth, gorgeous black cherry fruit is married with tar and spice notes. Excellent interplay of lithe fruit and grippy tannin. Crazy long and lingering. Bravo. (2564 views) | | | Tasted by cct on 11/4/2011 & rated 92 points: SOM'd overnight
the last blle I had of this was marred with brett. This one just a little that blew off overnight for the most part.
Easily the most structured wine tonight. Brooding and taciturn. Loads of earth and mineral, with some rose and anise sneaking in over time, almost a black hole at first. There is good flesh behind the wall of tannins, and while it is still a very young wine, I think I can see some great things happening in a decade or more. Note to self: put the rest of them in a dark corner of the cellar. 92+ (2926 views) | | | Tasted by cct on 6/3/2011 & rated 91 points: SOM'd for 24 hours, then decanted for 24 hours.
On opening this was marred by brett. At first I thought it might be VA, but with time, it was brett. After 24 hours SOM'd it was still unenjoyable. I then decanted it for around six hours, tried an unenjoyable glass, and then with little hope put a top on the decanter over the next 24 hours. At this point, the brett is nearly gone. Thankfully this emerged form the darkness. This is the deeper muscular side of Barbaresco, brooding and dark, but still with the softness and perfume of barbaresco. Rose petals, stony fruits, and red licorice. There is suppleness in spite of the power. Full bodied and very tannic, with a touch of austerity and drying tannins. I love this vineyard and this maker. I had heard stories about flaws in this wine in some bottles, and I suspect they are brett related, at least this bottle is. I am very happy that I let the brett go away, as this was undrinkable after SOm'ing, adn still until several hours in the decanter. It was much better after a day in the decanter. Early peak and outstanding. 91pts (2744 views) | | | Tasted by Gregory Dal Piaz on 4/21/2008 & rated 91 points: Dinner in NYC (Il Corso): Apon opening the nose was warm and inviting with slavonian oak notes, cherries in alcohol, candle wax and lilac and a touch of VA. In the mouth the acidity was very aggressive and the core of sour cherry fruit was hard and sharp with astringent, peach skin tannins leaving the wine very clean and bracing if underwhelming.
By the time we got to this bottle some 3 hours had passed and the nose while offering up some closed notes of concrete dust revealed a very feral core of sinewy, cocoa tinged strawberry fruit. The VA and heat added lift to the woodsy, sottobosco notes and lingering hint of green cardamom. In the mouth the medium full palate was full of opulent, sweet fruit. There was still an abundance of fuzzy tannins but the wine was juicy and bright withgreat integration and good lift in the mouth. The finish was a bit tough still, this is a tough little bugger but the sweetly fruited finale really bodes well for the future. This will continue to improve. 2008-2018 (3548 views) |
| By Lyle Fass
Rockss and Fruit (4/4/2007)
(Roagna Barbaresco (Vino da Tavola) Crichet Paje) There was a secondary fermentation or something which made the wine slightly spritzy and it really never went away. Chunky style too. Nice nose but not my scene. |
NOTE: Scores and reviews are the property of Rockss and Fruit. (manage subscription channels) |
| Roagna Producer website
Giù il cappello di fronte a questo giovane produttore che non attua compromessi e va diritto per la sua strada , ecco un confortante esempio di giovani leve langarole.
La visita comincia dalla vigna (bonus) dove si pratica l'inerbimento e si cerca di mantenere il più possibile inalterato l' ecosistema vigna.
Le vigne sono piuttosto vecchie e ottenute da selezione massale.
La macerazione sulle bucce dura , a seconda delle annate , un centinaio di giorni e si usa la tecnica del cappello sommerso con steccatura.
Tecnica piuttosto "arcaica" ma a quanto pare piuttosto efficace.
Gli affinamenti in botti grandi e qualche barrique "scarica" è lunghissimo e alcuni vini escono anche dopo 10 anni. 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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