2002 Barbacarlo Barbacarlo

Community Tasting Notes (5) Avg Score: 90.9 points

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  3/7/2021 - Jimswinecellar Likes this wine: 92 Points

  We open and drank this well-kept wine without decanting or breathing for an extended period.
  Color was clear and light garnet.
  Upon opening, nose was predominantly herbal notes. Within an hour, there was also leather notes.
  On the palette, a well balanced wine that paired well with our steak dinner.
  What a lovely wine!

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  10/14/2020 - forceberry wrote: 89 Points

  A blend of Croatina, Uva Rara, Ughetta (Vespolina) and Barbera sourced from the Barbacarlo Cru, all the fruit harvested simultaneously when Croatina is ready. Made in a very hands-off fashion: made with organically farmed fruit, fermented spontaneously in old oak casks, no temperature control, no additions, bottled unfiltered in the spring following the harvest with a small dose of SO2. 14% alcohol, 2,3 g/l residual sugar, 5,27 g/l acidity, pH 3,57 and 70 mg/l total SO2. Tasted in a Lino Maga 2015-1979 vertical.
  
  Luminous, quite pale and very translucent crimson color that comes across as surprisingly youthful for the age. Slightly understated and somewhat stuffy nose with earthy aromas of beef jerky, some leather tones, a little bit of smoke, light autumnal notes of damp leaves, a sweeter hint of ripe cranberries and touch of mushroomy sous-bois. The wine is dry, medium-bodied and quite tightly-knit on the palate with savory flavors of dried dates and red plums, some evolved notes of meat stew and umami, a little bit of crunchy cranberry, light dried herb tones, a hint of saline tang and a touch of autumnal leaves. The wine is high in both acidity and firm, quite grippy tannins, making the wine come across as rather sinewy and unresolved despite its almost 20 years of age. The finish is developed, savory and quite grippy with intense flavors of meaty umami, some tangy salinity, light mushroomy tones, a little bit of dark forest fruits, sweet hints of dried red fruits and a touch of blood.
  
  A nice, evolved and very savory vintage of Barbacarlo that has quite a bit of everything. However, it still doesn't have the stuffing of the best vintages, coming across as somewhat raw and slightly unbalanced, feeling both somewhat tertiary yet unresolved at the same time. All in all, the wine is very enjoyable and harmonious, but especially on its own it really doesn't take off, but remains on the ground. A good, fine-tuned food wine that will benefit from dishes that can tone down its firm structure. While the wine might continue to develop for some years more, I doubt this vintage will make old bones.

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  12/2/2019 - pren wrote: 96 Points

  第一天，不需要醒酒，打开就很open。酒精烘托下的细致典雅的气味，持续到口中，最后如同chambolle一样的细致tannin。迄今喝到最elegant的意大利酒，包括neb。除了水果，淡spice，些微balsamic味道。
  第二天的三分之一，气味上差很多，口中开始微酸。不该留到第二天。

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  10/13/2017 - kingkanu wrote: 89 Points

  A lovely nose here, elegant and stylish, perfectly mature, it seems like it's between a good Nebbiolo and Sangiovese in weight and style, I wish I had more

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  11/12/2013 - paolonardi Likes this wine: 87 Points

  ferro, terra bagnata, muschio, bosco umido, ruggine, sangue, erbe aromatiche e balsamico. Naso incazzoso, impegnativo e in un certo senso drammatico. La bocca è fresca, viva, echi di frutta, finale ferroso, tannino appena accennato ma ben fatto. E' lungo e ha grinta da vendere. E' un vino rustico e richiama grandi abbinamenti... per esempio polenta e brasato, o comunque carne in umido.
  Tra i barbacarlo è secco, senza carbonica.

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