Consistent. This is a very good Barbera, they way I like mine to be. Consistent with my tasting note from about a year ago. Delicious notes of licorice still present that ads a little extra to the overall impression. Very good and great with food.
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Nose shows fine minerals A young but very appealing Barbera from Giacosa. Nose with loads of licorice, dark fruit and berries, spicy and herbal/leafy. Palate is dense, with black and dark red fruit, cherries with loads of lovely sweet licorice present. Full bodied and high quality Barbera, very good. (90 – 91)
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Massive blue fruit, meaty notes, mint, almonds, pepper, coffee and generally a warm new world feeling on the nose. The palate is cooler but still with high fruit concentration, big tannins and heavy.
Needs to be served ice bucket cold!
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A lot of minerality and graphite on nose. Spicy, full bodied. A little more rustic than the dolcetto but very nicely made in that lovely Giacosa style.
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10/18/2019 - Gian wrote: 89 Points
Red ruby color, red fruits, nice acidity, round tannins, quite long finish
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8/16/2019 - Ramberg wrote: 90 Points
Consistent.
This is a very good Barbera, they way I like mine to be.
Consistent with my tasting note from about a year ago.
Delicious notes of licorice still present that ads a little extra to the overall impression.
Very good and great with food.
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10/19/2018 - Ramberg wrote: 90 Points
Nose shows fine minerals
A young but very appealing Barbera from Giacosa.
Nose with loads of licorice, dark fruit and berries, spicy and herbal/leafy.
Palate is dense, with black and dark red fruit, cherries with loads of lovely sweet licorice present.
Full bodied and high quality Barbera, very good.
(90 – 91)
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9/15/2018 - Markus IWC wrote: 83 Points
Massive blue fruit, meaty notes, mint, almonds, pepper, coffee and generally a warm new world feeling on the nose. The palate is cooler but still with high fruit concentration, big tannins and heavy.
Needs to be served ice bucket cold!
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9/11/2018 - Macki wrote:
A lot of minerality and graphite on nose. Spicy, full bodied. A little more rustic than the dolcetto but very nicely made in that lovely Giacosa style.
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