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These wines are from a favorite cellar in Piedmont. Having sampled many bottles from the same collection, we have no concerns about reminding you regarding our guarantee of each bottle.
The classic line is that Barbaresco is easier drinking - and earlier drinking - than Barolo. Overall the soils, exposure, and altitude of the vineyards are very similar in both denominations. One key difference between the zones is that Barolo requires a year more aging in wood (3 years in Barolo, 2 in Barbaresco), and this may account for some perceived contrasts between the wines. I haven’t had a chance to try a blind tasting to specifically compare Barolo and Barbaresco, but I’m pretty sure I wouldn’t have better than a 50-50 chance at guessing correctly. Tasting skills aside, this is because what matters most is who made the wine (and as you can see below, there are several Barolo producers who also make Barbaresco). We have customers who will ask for Barolo because they assume it’s the finer wine; “more powerful” is something I often hear, as though Barbaresco was necessarily going to be delicate wine, but it’s really not an accurate comparison. If we consider a 1967 from the Produttori del Barbaresco, for example, you will find a wine that shows just as much depth and complexity as almost any Barolo. Jamie Wolff
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Brambly black cherry with undertones of black raisin and sweet dirt. Quite developed with secondary/tertiary notes of hoisin, dried mushroom, and dried meat. After 40 years, it still has plenty of structure and only started to reveal itself after being double-decanted eight hours earlier (1/17/17)! Jonas Mendoza
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.
Black cherry and kirsch flavors are underlined by subtle hints of bresaola, dark chocolate, and fresh earth. It's not a powerful vintage, but nevertheless impresses with its lightness, litheness, and elegance (2/28/16). Jonas Mendoza
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.
1974 was a sleeper vintage for the Produttori, and it has definitely impressed on two separate occasions while tasting vertical flights of the cooperative's normale. Ripe red and black cherry fruit flavors mingle with secondary notes of balsamic, dark chocolate, and spaded earth. The medium body and robustness is supported by a quite lithe texture (1/17/17). Jonas Mendoza
I couldn't help but make the comparison initially to older Chianti, with flavors of dried red cherry and dried herbs. As the evening progressed, the wine became richer and weightier with darker fruit notes of black raspberry and brandied cherry with intensity similar to the blockbuster normale bottlings of 1971 and 1978. (1/17/17). Jonas Mendoza