Community Tasting Note

forceberry wrote:

Saturday, June 8, 2019 - Macerated with the skins for 15-18 days. Fermenting slowly in stainless steel until March, after which the wine is moved to age in oak. Aged for 2 years in huge (10000-liter) oak bottis (90%, all old) and small barriques (10%, approx. 1/5 new). 13,5% alcohol.

Luminous, translucent and moderately deep cranberry red with a pale brick-orange rim. Dense and brooding yet not particularly expressive nose with dark-toned aromas of sour dark plums, some wizened black cherries, a little bit of raw meat, light earthy tones, a hint of sour cherries and a touch of tar. The wine feels ripe, fresh and acid-driven on the palate with juicy flavors of black cherries, some ripe yet sour red plums, a little bit of savory wood spice, light stony mineral tones, a developed hint of wizened dark fruits and a touch of blood and game. The wine is impressively structured with its high acidity and firm, grainy tannins that slowly pile up on the gums, making the wine feel moderately grippy. The finish is rich, juicy and long with moderate tannic grip and bright flavors of sour cherries, some tangy apple tones, a little bit of wizened dark fruits, light savory wood tones, a hint of earth and a touch of stony minerality.

A consistently very balanced, tasty and classically built Nebbiolo. There's a slightest touch of wood here, but the overall emphasis is on pure and ripe yet very fresh and acid-driven Nebbiolo fruit. A fine-tuned effort where nothing seems to be of excess or out of place. Starting to show a little bit of age, but the overall feel is still quite youthful and I can imagine the wine will continue to develop easily for another 10-15 years. Great stuff, solid value at 23,90€.

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