Community Tasting Note

• Wicker Parker wrote:

  February 9, 2011 - The acidity is very strong willed and I waited, on its terms, for it to decide when it wanted to be drunk. Even then it was a very firm if exotically scented Barbera, all cedar and huckleberry laced with meatiness and spice, and the tannins delivered a swift slap to the cheeks. Concentrated, yet almost weightless. Very fresh and pure, and really needed quite a bit more time. Given its tannins I thought this would go well with steak but frankly the fruit was too bright - pasta bolognese, maybe?

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