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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 794 notes) - hiding notes with no text | | | Tasted by Ben Christiansen on 4/20/2024: Its aged, but probably right at middle age right now. (750 views) | | | Tasted by acidqueen on 3/9/2024 & rated 92 points: Deep dark intense and tannic still. I don’t see any of the pruney notes that someone else mentioned. This is fresh but unforgiving right now. With an hour decant it shows some dark cherry and anise which hints at better days ahead, but the tannins are still blocking. I would not drink this for at least 5 years and maybe 10, but I do think there is something good underneath and it will improve. I expect the score to go up with age. Better with food and at minimum 60-90 minutes of air.
Lot 10.161 with 50% Riserva cru wines included. (1359 views) | | | Tasted by SteelyMon on 12/2/2023 & rated 93 points: Prior bottle from same cellar and lot went down the drain. Eager to see if remaining 5 were spoiled so back to the well we go! pnp. Cork perfect, clear ruby, minimal sediment- beautiful floral nose - still quite dry on the palate, with muted fruit initially. Much improvement over 2 hrs in glass. Quite a beautiful wine in a good window. Tannin and structure remaining to age but why? Drink - 93 (1796 views) | | | Tasted by SteelyMon on 11/18/2023 flawed bottle: Tried to make it work - port like and prune and not for me. Bought 6 at Auction - lot 10.155 - nice color, not drinkable for me. I suspect poor storage from previous owner. Cork, while not brittle, did break in half a little too easily for my liking. Not so sure the remaining 5 will every make it to the dining table here... too bad. $40/bottle was a hint I suppose. (1796 views) | | | Tasted by HFLED on 11/16/2023 & rated 89 points: Nice nose of cherries and rose petals. Palate had a bit of tiredness unfortunately, while there was some fruit, there was also a note of teriyaki and soy sauce indicating that this may be on the downslope (definitely not oxidized). Still ok, but is what it is.
Still pretty tannic btw - and moderate / high acidity to keep plenty of structure in place. (1974 views) | | | Tasted by Smahlatz on 11/13/2023: Still quite a tannic breast, though a delightfully floral and elegant experience. (1941 views) | | | Tasted by blanquito on 10/3/2023: Lovely, perfumed bouquet of flowers, eucalyptus, old wood, minerals. A little sweetness of dried cherries on the attack, but this is mostly about bright, lifted, sappy-savory Nebbiolo. Wide open up front, but quite drying and astringent on the finish still with tannins and grip. Overall, enjoyable (89-90 pts) but it will be much more so in the future if the finish improves. (2371 views) | | | Tasted by Outplaying on 9/23/2023: Lot 10.155 with 50% Riserva blended in. Popped and poured with a pizza last night. While this did become more nuanced over a couple of hours, it was singing right from the start. A mix of red and black fruits with some licorice accents. There is plenty of fruit, but it is balanced with acidity and still plenty of tannin. Really drinking nicely. I am bummed that I only have one bottle left. I wish it was a case. I paid $27 for these and what a deal that was! (1744 views) | | | Tasted by drfloyd on 8/20/2023: In a great spot - nicely aged with tertiary notes of dead leaves, etc. but still a lot of energy to balance. Very enjoyable with a nice veal saltimbocca.. (2005 views) | | | Tasted by Bob H on 8/10/2023: I had the 2004 and 2010 earlier this week - but this wine is really in the zone right now. Simply delicious - and as crazy as this may sound, this feels like it might have the potential for further improvement. Always difficult to make judgments based on a single bottle, but this is the best Produttori I've had this week by a considerable margin. I am pretty happy to have more in the cellar. (2110 views) | | | Tasted by ron m on 7/22/2023: Advanced, disappointing. Probably flawed. (1888 views) | | | Tasted by JeffSalter on 5/26/2023: God vin, har nået sin maks højde (2121 views) | | | Tasted by Kitura on 4/16/2023 & rated 89 points: Late note. Throwing a ton of sediment, but the wine was still going strong. Cherries and earth and lots of tannins. The age is there, with more dustiness and maybe cigar notes, but is balanced the fruit and acidity. Enjoyed this quite a bit. (2262 views) | | | Tasted by SimonG on 4/5/2023 & rated 88 points: Mid to fuil ruby core, mid garnet towards the rim. Afternoon sunshine on terracotta, gentle spice with a pinch of black tea. Densely velvety with a firm spine of medium fine tannin. A general sense of early autumn, but little complexity and this is dominated by the fine but firm tannin. As other reviews on CT have suggested, come back in a few years. **(*) (2220 views) | | | Tasted by BURGHen Boy on 12/30/2022 flawed bottle: Oxidized, brown in appearance. Port like and pruney.
Cork was in good shape.
This was Lot 10.155 which was supposed to contain a good amount of the SV juice as no SV was released in 2006 (2501 views) | | | Tasted by Smahlatz on 12/27/2022 & rated 91 points: Still pretty tight. It is a delightful palate though with tea, floral notes and red fruits. An almost imperceptible concentration lighting in there. (2313 views) | | | Tasted by Montesquieu on 12/26/2022 & rated 90 points: Tight and still sufficiently tannic to believe this bottle is past act one and far from shining in act two. Very little fruit, not even dried fruit. Balsamic, tobacco, and clove. Wonder if this turns at year 25 or 30. (2081 views) | | | Tasted by wicozani on 12/8/2022 & rated 90 points: Lot 10.155. Pours a medium ruby with an orange-tinted meniscus. The nose features red and blue fruit, herbs, slate, and orange rind. Sneaky dry tannins to start, so was decanted about 90 minutes before pairing with pasta with a spicy meat sauce. Truth told, I expected this to be darn near magical, and it wasn't. Was outclassed by a Barolo the first time we had this. Is this still too young and relatively closed? Have newer single vineyard Cru bottles and not inclined to dip into them yet. (2028 views) | | | Tasted by thalver on 11/29/2022: A better showing than a bottle 7 months ago, takes a while to open up, drinking ok even if a bit short of expectations (2092 views) | | | Tasted by JWG on 11/18/2022 & rated 94 points: My last bottle, and continues to be a great vintage. The nose is rich with licorice, tar, roses, balsamic and tobacco. Palate is dark cherries, earth, more balsamic, still good acidic element. Moderate tannins just keep on going. (1859 views) | | | Tasted by acyso on 10/9/2022 & rated 90 points: Sunday hangout (Chicago, IL): L. 9.125. A little more advanced than I would have expected for a 2006 (and I am certain of the very good provenance and storage of this bottle). The fruit feels like it is browning more than expected here, and there's a little bit of volatility as well. Moderate tannins, this is probably reach a pretty good drinking window. Of course, I've had old normale bottlings of 30+ years, so I'm sure good bottles of this will run the distance. (2965 views) | | | Tasted by Bob H on 8/6/2022: Oh, this is nice. I had this twice in the same week back in March and liked it both times, and the wine today is in that same vein. That said, on the initial pour, it's not quite up to the standard set by the 2004. The wine really spreads out on the palate, but the nose doesn't have the dimensions that the '04 shows on opening. (2619 views) | | | Tasted by pigdaddy on 6/26/2022 & rated 90 points: first one in a while, not my favorite example; open one hour, decanted one hour, clearly insufficient; restrained & almost surly at the outset, showing more grip than several about a year+ ago.
nose really comes around after 3 hours; give more air. patience.
pork loin chop; creamed corn w/leeks, chanterelles & black truffle (2423 views) | | | Tasted by cobbpa on 6/25/2022 & rated 92 points: Great, right around peak for my tastes. Ripe dark cherries, dry florals, cedar-y potpourri, and a touch of earth. Plenty of acid & tannins beneath that to keep it fresh and amazing with food.
This was lot 10.155, said to be heavy on riserva juice. I Decanted & filtered off sediment, probably ~90 mins of air before consuming.
Now looking at my note from 3 years back, major difference seems to be that structure integrating further. I'll probably drink my remaining couple within 5 years, but likely could reach further for those that prefer tertiary tones. (2428 views) | | | Tasted by Jd6725 on 6/7/2022 & rated 91 points: Solid, approachable. Ready to drink but could easily age for a while. Might benefit from a short decant but that's not absolutely needed. Good acidity, tannins balance out with time in glass. (2282 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2009, IWC Issue #147
(Produttori del Barbaresco Barbaresco) Subscribe to see review text. | By Antonio Galloni
Vinous, Piedmont Comes Of Age (Oct 2009)
(Produttori Del Barbaresco Barbaresco) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/31/2017)
(Produttori del Barbaresco Barbaresco) Very dark ruby color; spice, cherry, black cherry, black raspberry, walnut nose; black raspberry, black cherry, spice, chocolate, black walnut palate with good balancing acidity; long finish 93 points | By Richard Jennings
RJonWine.com (12/3/2011)
(Produttori del Barbaresco Barbaresco) Medium red orange color; dried berry, light oak spice nose; tasty, tart dried cherry, dried berry, tar palate; medium-plus finish 92+ points 92 points | By Jon Rimmerman
Garagiste (7/24/2010)
(PRODUTTORI del Barbaresco Barbaresco) Weekend Dear Friends, There are offers about the story, offers purely about the wine and some have a bit both of both. Despite the high quality of the items below, today’s offer is about one thing: price/value (no story required). We were able to time a dip in the Euro exchange a month or so ago when it was at 1.19/1.00 (for less than a day) and this offer is the result - two crazy prices on wine that will exceed your expectations. They may have contrasting styles but both are more than worthy of exploration...especially at their respective tariffs. Both are LIMITED. This parcel has already arrived (for once): 2006 Produttori del Barbaresco “Barbaresco” - I will let you look up other TN’s and accolades (the WA review is below) but the price speaks for itself. This wine contains almost all the Riserva wine from the single vineyards as well. A crazy deal on traditional Barbaresco: (As far as I know, little or no Riserva was made in 2006 – only this bottling – JR) 2006 Quinta do Crasto Douro Reserva “Old Vines” - (compare at $35-50+) As good of a deal as the Barbaresco is, this is even better. If you are looking for deep, extractive depth and spice-tinged, tobacco-laced substance (that still has elegance and a satiny texture), this dreamy example wine will surprise in a blind tasting...not to mention a casual setting such as a Sunday afternoon barbeque. Be sure to allow at least 2-4 hours of air. A laugh of a price: FIRST COME FIRST SERVED up to 12/each wine until we run out: To order: niki@garagistewine.com Please check OARS for local pick up after August 15th. Both will ship during the Fall shipping season. Out of state orders will be held for free under ideal storage conditions (56 degrees/70%humidity) until shipping is possible. Locals may pick up at their leisure. For current local pick up and arrival/ship information, please see your OARS link below (at the bottom of this offer) - don’t know how to access your OARS? Simply click the link and see your account. You can also paste the link into your browser. If you are having trouble with your link or your account, please contact: support@garagistewine.com NO SALES TO RETAILERS OR WHOLESALERS Thank you, Jon Rimmerman Garagiste Seattle, WA Italy7333 Port9890 Click here to view the status of your orders in O.A.R.S. | By Richard Jennings
RJonWine.com (5/1/2010)
(Produttori del Barbaresco Barbaresco) Ripe plum, spice, anise nose; very tight, tart black fruit palate; medium-plus finish 88 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com and Garagiste. (manage subscription channels) |
| Produttori del BarbarescoO ok just2006 Produttori del Barbaresco BarbarescoHere’s a post from the Do Bianchi archives: an interview I did with Produttori del Barbaresco winemaker Aldo Vacca last year where he gives some notes on the 2006 and 2007 vintages. Buona lettura!
Both 2007 and 2006 were very good vintages in Langhe. 2006 saw a warmer summer and it will be a more “fleshy”* wine, with softer tannins, while 2007 is comparable to long-lived vintages like 1996 and 2001.
The harvest came early in 2007, but this was not because of a hot summer. It was due to the fact that the mild, dry winter caused the growing cycle to begin early. As a result, we harvested early. 2007 has intense tannins and high acidity [good signs for long-lived Nebbiolo].
I've translated the winery's 2006 vintage notes below.
The 2006 vintage began with nice spring weather. The warm temperatures in the first half of May caused early flowering around May 25 (flowering usually occurs in early June for Nebbiolo). Temperatures lowered at the beginning of June but without adversely affecting the flowering and fruit set of the vines. These conditions led to an abundant harvest. July brought temperatures higher than average. But August saw milder and more pleasant weather with warm days alternated with cooler and more ventilated days. Unlike other regions in Italy, rainfall was scarce and as a result, the season was relatively dry, especially for vineyards with the best exposure, which were warmer and drier. The abundant amount of fruit made summer thinning all the more important in order to rebalance production and allow for good ripening.
September arrived with healthy fruit with somewhat high sugar levels. But the development of the fruit and its aromas was however delayed, especially in the warmest vineyards with the best exposure. Two intense September rainstorms marked a break from otherwise summery conditions. The first happened around September 10 and this actually helped aromatic ripening to begin again and thus was helpful. The second rainfall arrived later, on September 25 and 26, when the fruit was already ripe. At that point, there was no point in waiting any more and as soon as the sun dried the fruit, we began to harvest on September 29 and we finished picking on October 7 after nine days of good weather that allowed us to harvest excellent, healthy fruit.
2006 Barbaresco will be an excellent Barbaresco with natural alcoholic content higher than 13.5%, with intense color and good acidity. A good wine for aging, from another vintage in a string of good vintages including 2004 and 2005.
= 2006 bottling =
Apparently there are no Riserva in 2006. All of the Riserva wine has been blended with the normale wine, with a distinct exception. 40% of the Riserva wine has been blended with the normale for the standard 750ml bottles, but the magnums are 100% Riserva wine.
In particular, the regular Barbaresco is usually bottled in 3 batches. Each batch is bottled over several days, so has multiple lot numbers. Usually all batches are from the same blend, but in 2006, there was no riserva cru juice in the first batch, 30% riserva cru juice in the second batch, and 50% riserva cru juice in the third batch. From all the reports, I belive these are the 3 batches made of 2006 Barbaresco:
Batch 1 (no riserva juice): Lots 9.097, 9.099, 9.105, 9.113.
Batch 2 (30% riserva juice): Lots 9.120, 9.125, 9.141.
Batch 3 (50% riserva juice): Lots 10.144, 10.148, 10.155, 10.161.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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