2010 Produttori del Barbaresco Barbaresco


  • Italy
  • Piedmont
  • Langhe
  • Barbaresco

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Community Tasting Note

  • dave747400 wrote: 92 points

    April 2, 2019 - With almonds & various cheeses night one, Steak & chip-shop chips night two.
    Night one.... Poured one glass & ploughed through it with masochistic determination. Almost no nose and the very definition of 'tannic' in the mouth. Just a wall of dry tannin with something behind it, that no amount of swirling would penetrate. Cork replaced, in the fridge for 12hrs, then removed at midday the next day to come up to temperature.
    Night two.... Enter stage left, miraculously transformed wine. Enticing sweet cherry & herb nose on pouring. Palate unrecognizable from yesterday. Full & sweet, cherries & red fruits all over the place but with burgundian lightness of touch as it glides over the taste buds. Tannins are present & correct, but part of the balanced whole. Gorgeous.

    10 people found this helpful 4,701 views


  • benjaminpaul commented:

    4/2/19, 1:30 PM - So, if drinking now, 12 hour decant?

  • mistermags commented:

    4/3/19, 3:47 AM - Thanks for review: very informative. Quick question re overnight storage. Did you simply put original cork back in rather than anything more complicated/technical? Cheers

  • Motz commented:

    4/3/19, 5:36 AM - Wholly agreed! The only reason to taste this upon opening is to get a benchmark on account, and on the strength of, as you so aptly describe, "masochistic" curiosity. The wine comes together on the second and third days.

    I would decant for no less that 12 hours if drinking in the near term.

    I find that sticking the cork back in the bottle, as far down as it can be placed, does the trick. Air pumps and other "technical" products have rarely made any measurable difference in my experience.


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