Well made, traditional Barbera. Structured and somewhat firm. More nebbiolo-like on the palate than grapey. Perhaps elevated acid. I didn't find quire the complexity of a G. Conterno or a Mascarello, but this is an elegant, well made Barbera. Will want to study some more. Very good wine. I initially scored 88 but just came back for a small pour. Wine has been open 48 hours and it only gets better. Still restrained, but the fruit rounds out with a nice rich plum concentrated finish. Great QPR in traditionally wrought barbera. This wine is just touching 90pts.
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10/21/2009 - markellen.foodies@gmail.com wrote:
French Bakery BYOB Barbera Dinner - 3rd Anniversary (French Bakery, 1023 Kane Concourse, Bay Harbor Islands, FL): David's wine
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8/15/2009 - baroloboy55 wrote: 89 Points
Well made, traditional Barbera. Structured and somewhat firm. More nebbiolo-like on the palate than grapey. Perhaps elevated acid. I didn't find quire the complexity of a G. Conterno or a Mascarello, but this is an elegant, well made Barbera. Will want to study some more. Very good wine.
I initially scored 88 but just came back for a small pour. Wine has been open 48 hours and it only gets better. Still restrained, but the fruit rounds out with a nice rich plum concentrated finish. Great QPR in traditionally wrought barbera. This wine is just touching 90pts.
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