Really good for what it is, went well with BBQ a warm summer evning. Maby a bit overwhelming on its own but a nice acidity aswell as som tannins keeps it all to a nice package. Preferred it together with food.
Will drink again.
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Dunder barbera med eik og tung frukt , sikkert flott råmateriale men sørgelig behandlet. God eikevanilje lukt mørk god sødmefull frukt, fullstendig sønder eiket ettersmak. 2 døgn i åpen flaske, fortsatt fin frukt , litt rundere eik , men fortsatt ikke god
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Cigliuti with Claudia Cigliuti (Neive, Cuneo, Italy): Claudia said that this Barbera is “from three parcels on the hill, two south-east facing on clay, one south-west on chalky soil”. A nose of blackberries, black cherries, plums and black spices. Rich, plush and chocolatey on palate, but with nice slatey minerality. A classical Barbera. “The fruit concentration matches the acidity well” noted Claudia. She said that the Barbera will age but that she prefers drinking this wine within 2-3 years of vintage.
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As always Eric Guido is on point with his notes. Full bodied with a lot of ripe fruit that is carried out nicely by a lovely, piercing acidity. Very good today but has great potential for further aging.
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The nose showed fresh ripe cherry with zesty spice and hints of wild herbs. On the palate, I found soft textures offset by juicy acidity with contrasting ripe red fruits and intense spice. The finish was medium in length, as the fruit tapered off, leaving hints of tart berry and bitter herbs lingering long. The combination of ripe vintage and stunning acidity make this a highly pleasurable wine.
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The nose showed intense sweet cherry with confectioners spice and hints of wild herbs. On the palate, I found juicy, acid-driven, textures with contrasting ripe red fruits and spice. The finish was medium in length, as the fruit tapered off, leaving hints of tart berry and inner floral tones.
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12/17/2022 - Jan Hansson wrote: 87 Points
Good value. Will be best with a steak. Lots of tabuns left in a 2015
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6/23/2020 - El-Nino wrote: 88 Points
Really good for what it is, went well with BBQ a warm summer evning.
Maby a bit overwhelming on its own but a nice acidity aswell as som tannins keeps it all to a nice package.
Preferred it together with food.
Will drink again.
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3/19/2020 - td1836 Likes this wine: 89 Points
Really nice table wine that went great with spaghetti. Exactly what I wanted it to be.
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11/24/2018 - denerin Likes this wine: 89 Points
Cherry, cinnamon, a bit mint. Very nice Barbera!
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11/3/2018 - FjordogFjell wrote: 78 Points
Dunder barbera med eik og tung frukt , sikkert flott råmateriale men sørgelig behandlet. God eikevanilje lukt mørk god sødmefull frukt, fullstendig sønder eiket ettersmak. 2 døgn i åpen flaske, fortsatt fin frukt , litt rundere eik , men fortsatt ikke god
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9/9/2018 - HowardNZ Likes this wine:
Cigliuti with Claudia Cigliuti (Neive, Cuneo, Italy): Claudia said that this Barbera is “from three parcels on the hill, two south-east facing on clay, one south-west on chalky soil”. A nose of blackberries, black cherries, plums and black spices. Rich, plush and chocolatey on palate, but with nice slatey minerality. A classical Barbera. “The fruit concentration matches the acidity well” noted Claudia. She said that the Barbera will age but that she prefers drinking this wine within 2-3 years of vintage.
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7/25/2018 - karl.1480 Likes this wine: 91 Points
As always Eric Guido is on point with his notes. Full bodied with a lot of ripe fruit that is carried out nicely by a lovely, piercing acidity. Very good today but has great potential for further aging.
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3/23/2018 - Eric Guido Likes this wine: 91 Points
The nose showed fresh ripe cherry with zesty spice and hints of wild herbs. On the palate, I found soft textures offset by juicy acidity with contrasting ripe red fruits and intense spice. The finish was medium in length, as the fruit tapered off, leaving hints of tart berry and bitter herbs lingering long. The combination of ripe vintage and stunning acidity make this a highly pleasurable wine.
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2/11/2018 - Eric Guido Likes this wine: 91 Points
The nose showed intense sweet cherry with confectioners spice and hints of wild herbs. On the palate, I found juicy, acid-driven, textures with contrasting ripe red fruits and spice. The finish was medium in length, as the fruit tapered off, leaving hints of tart berry and inner floral tones.
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1/26/2018 - pdev wrote: 90 Points
Juicy, fuller style of barbera, low oak influence, silky mid palate, nice tannin structure. Dark berries, tasty.
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