Community Tasting Note
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Eric Guido wrote: 90 points
September 10, 2019 - The nose was restrained at first, slowly opening to reveal tart black cherry, offset by savory meats, wild herbs, crushed stone minerality, and a hint of dried florals. On the palate, I found lean textures, driven by the wines acidity more than anything else, as notes of tart cherry, cooling mineral tones, and savory spices coated the senses. It finished fresh, with a sweet and sour mix of red fruits, spices and zesty acids lingering.
This was tasted over the course of two nights and didn't improve. I'm hoping it's just in a bad phase.3 people found this helpful 5,098 views
4 Comments
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Michael T. Zoppo commented:
9/10/19, 1:41 PM - Interesting note, Eric. I have been holding my bottles of this...is it common for Barbera to go through dumb phase?
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Eric Guido commented:
9/10/19, 4:39 PM - @Michael Zoppo not that I know of. Hopefully I caught it in an odd phase.
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Robmcl920 commented:
9/11/19, 8:09 AM - For what it's worth I found the 2012 Barbera Francia pretty reticent when I tasted it about a year ago, and the acidity and alcohol stood out to me quite a bit. I don't have enough experience witnessing these wines through the full evolution to say if this often happens. On the other hand, visiting at Conterno I've found the very young Barberas to be consistently expressive, and a recent bottle of the 2016 Cerretta was showing very well. The Conterno Barberas are made so seriously that the idea of it shutting down doesn't seem crazy to me?
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Eric Guido commented:
9/11/19, 9:08 AM - @Robmcl920 I had the '12 about a year ago and it was pretty amazing. I think it's possible for any of these wines at this level to go through ebbs and flows. As for Barbera in general, I've come to find that it does much better in warm vintages. I'm hoping that a check in later today may show more, but what I can say is that one last sip about four hours after this tasting note was written showed very little difference. Honestly, it just came across as a typical Barbera.