A Very Large Collection of Produttori del Barbaresco

In April we had a dinner of Produttori del Barbaresco Barbaresco, tasting many of what are considered the worst vintages of the last 50 years in Piedmont (which you can see in the above photo; for contrast I included a bottle from the famous 1978 vintage - it was corked). The Produttori didn't bottle Riservas in those years, so all of their wine went into the Barbaresco. When I later told a friend about how stunning the wines were, he said, "well, you did have low expectations." Which was true - I expected them to be drinkable, or at least interesting, but I had no idea that they would actually be terrific wines. The 1965 (on the far right of the photo) was excellent, certainly showing it's age, but elegant and long; the 1973 - a vintage I've hardly ever seen - was a beauty, and so the evening went.. These vintages are less expensive than the more sought-after years, and they're well worth trying. Any lover of the Produttori should include some in any vertical or in any serious group of Produttori wines. They certainly offer further proof that vintages don't make good wines, good winemakers make good wine. Jamie Wolff

PS - To save yourself the frustration of trying to order a wine that has already been sold, please click-through to the website (and then periodically refresh the page you're viewing) and you will see live inventory. One caveat: we process all requests to purchase wine in the order they are received (and as quickly as possible); this means that a wine that's already been spoken for might still show in inventory for a few minutes.

 

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Produttori del Barbaresco 1967 Barbaresco

Not the Riserva, but no slouch, this wine is still alive and drinking. It may even show a bit more fruit that the '67 Riservas. With proper handling (time to rest, and proper decanting) this is a real treat.

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Produttori del Barbaresco 1970 Barbareco Riserva Pora

Still doing very well at 40+ years, with intense mature Nebbiolo aromatics, dry and savory; the wine is not overly tannic, but no Piemontese would ever serve this except at table, with a main-course meat dish like ossobuco or something grilled; do so and you will have a memorable treat.

 

 

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