2016 Moccagatta Barbaresco Cole

Community Tasting Notes (7) Avg Score: 91.7 points

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  2/23/2023 - chatters wrote:

  Coravin fun - Piedmont (My place, Kent Street): Slightly smoky bonfire notes, alcohol prickle, sweet spice, ripe plums, polished oak lends vanilla. Medium plus intensity acidity, fruit is a little fresher on the palate with fruit tea notes and a little red cherry lozenge underpin, tannins are drying and woody but not as dominant as the straight Barbaresco. Hmm.

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  5/19/2021 - Dionysos 1920 wrote: 91 Points

  Campamac, Barbaresco. Sombre, presque noir, terriblement boisé au point de masquer, au nez, le cépage. En bouche, le cépage revient même si le bois domine encore. Du coup, le vin est assez rond, plaisant, presque charmeur mais cela se fait évidemment au détriment de sa typicité. Les tanins sont fins et, si le bois s’assagit, ce vin pourrait être bon d’ici quelques années. Aujourd'hui, le bois est absolument trop présent.

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  10/20/2020 - chatters wrote:

  IWS reprise (My place, Kent Street): From Coravin. Caramel, tar, almost a little leather (surely not in a wine this young), sweet spice, alcohol lends a peppery prickle, meaty, slightly sour plum and cherry fruit, there is a sweetness here as well that I can't my finger on...In the mouth it's got medium plus intensity acidity, tannins are pronounced, but the palate, on this occasion, seems to just show oak - good quality oak mind you - but, none the less. Time I'm hoping.

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  10/10/2020 - chatters wrote:

  IWS Piedmont tasting (My place, Kent Street): From Coravin. Caramel oak, a little resinous note leads to orange peel and pith, fruit tea, cherry, sweet spice and alcohol warmth. The caramel oak, fruit tea and cherry notes, translates to the palate. Medium plus intensity tannins are persistent, coarsely textured. Finish is long. Still very young.

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  8/11/2020 - MAXIMUM SATISFACTION wrote: 92 Points

  Certainly the most full bodied, black, and oaked Barbaresco I’ve ever had. Fortunately, it’s also packed with layers of dense black fruit, crunchy red fruit, menthol, mineral, soil, truffle and vanilla. Unfortunately, it’s harsh with searing acidity and chewy tannins. Opened in the bottle for eight hours plus but really needs more like a few years cellaring to mellow out.

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