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The 499 Friesa is one of the softest examples of this grape that I’ve ever tasted. In the glass, it shows a dark ruby color. The nose is savory, with all the classic smells of Piedmont - earth, herbs, and fresh red fruits. There are wispy aromas of smoke and black pepper, clear signs of this rustic variety. The palate delivers rich and fruity flavors of red plum, warm cherry, and semi-bitter anise. Medium tannin and moderate acidity create blanketing structure.
Castellero is located in the village of Barolo, between the more famous vineyards of Bussia and Cannubi. This steep slope is composed of well-draining calcareous marl which are perfectly suited to Nebbiolo. This site is planted to the historic Michet, Rosè and Lampia clones of Nebbiolo, and propagated by massale selection. The Castellero is deeper and shows more concentration than the normale bottling, with notes of cherry, red forest fruit, dried spices, herbs, floral notes of rose and violet, sweet spice, and undergrowth. Pair with roasted red meat or game, or cellar for a few decades. -Oskar Kostecki
To my taste I would have to guess this was a Barbaresco, but a Barbaresco of great finesse and elegance. If there’s a place in the wine to determine that you’re elsewhere, it might be the unbelievably suave and ripe tannins of the Bricco Ernesto. Aromatically the wine is expansive and rich, a lovely combo of dark cherry fruit and earthy Nebbiolo florality and earthiness. The palate is bright and intense, with an incredibly complex finish – a burst of black cherry, amaro-like herbs, citrus, balsam, and that very fine tannin to extend everything. This is a much deeper and more serious Roero wine than one would ever expect. It is, by any definition, a natural wine, completely unmanipulated, and with a final SO2 level of 27mg. Pretty brilliant wine, in my book, and it will be really interesting to see how it develops. I have a very high opinion of just two other Roero producers (Chiesa, and Val del Prete), but Bricco Ernesto is a game-changer. Jamie Wolff
You wouldn't think a Barbera to be so expressive and layered, but this bottle by Cantina del Lupo surely is. The nose has a classic Piedmontese mix of earth and fruit. Aromas of blackberry and cherry waft from the glass, along with hints of loose, healthy, pitch-black soil. On the tongue, there is red cherry, plum, and a woodsy flavor of birch and spice. Subtle but well placed tannin balance the the warm fruit on an edge of medium acidity. For those of you that loved the 2015 vintage of this bottle, we're sure you'll enjoy the 2018 just as much. David Hatzopoulos
Made from organically farmed grapes, by one of the Langhe’s largest organic vineyard owners, with vines on the margins of the great sites of Barolo and Barbaresco. They make more than they can sell under their own label, so we’ve lucked-out: the wine is delicious, ready to drink, and a great buy at the price. Classic Nebbiolo, with roses and a hint of dried red cherries, earthy forest floor, and fine acidity.
(Arrives 12/13) Very engaging on the nose, like uncovering a bowl of strawberries, raspberries, and blueberries while a breeze of light flowers and green grass stirs on a summer afternoon. Really, if the aromatics of this wine don't put a smile on your face, I don't know what will. The color is a translucent rhubarb hue. On the palate, there is vibrant acidity and only a minuscule tannic touch. The fruit on the tongue has more of an edge than it does on the nose, with tangy red cherry and crisp red apple. Edgy but deliciously fresh. David Hatzopoulos
From Nebbiolo planted to the calcareous limestone and sandy soils of the Rio Sordo vineyard in Barbaresco. Vines planted in 1978 and see no chemical herbicides. All fruit is picked by hand. Alcoholic fermentation and skin maceration lasted 14 days, before malo began. Aged in Slavonian oak cask (10-17 hl) for 22 months before being aged in bottle for 8 months. This is a darker, more concentrated Barbaresco, with wonderful earthy flavors and plummy fruit.
From Nebbiolo planted to the calcareous limestone and sandy soils of the Tre Stelle vineyard in Barbaresco. Fermented with skins for three weeks before moving to Slavonian botti (10-20HL) for 18 months. Aged in bottle before release. The Tre Stelle is Cascina delle Rose's more elegent style of Barbaresco. It is more floral, more red fruited, with a touch more mineral zip, than the Rio Sordo bottling.
The Poalin is from grapes grown mostly in the cru of Basarin, located in the Neive area of Barbaresco. 45 year old vines are planted to sandy, south-facing soils. Fermented naturally in concrete and aged in large casks of Slavonian oak. In the glass, the 2016 Paolin boasts a color of clear cherry with burnt red edges. The nose is exemplary, with enticing, rich smells of red berries, woodsy smoke, and pungent red flowers - as the wine opens up, hints of sweet plum and a hint of zesty citrus and ginger appear. The palate is edgier, with crisp flavors of cherry, mint, and loamy, minerally earth - culminating in a herbal, high-toned finish. Medium tannin with high acidity, with a fresh, fruity middle. David Hatzopoulos
Grapes from a small parcel in San Rocco Seno d'elvis in Alba. Grapes fermented naturally in concrete and aged for a year in large casks. The color of this Nebbiolo shows a clean cranberry core and lovely, burnt red edges. On the nose, aromas of red cherry, green herbs, and elegant floral tones combine with darker smells of orange rind, black pepper, and a touch of smoke. Plump flavors on the palate of cherry, savory citrus, and salt, leading to a bite of black tea. Structurally, this Nebbiolo has a mineral center, with a fantastic ounce of tender richness, healthy acidity and soft tannin. Truly out of this world! David Hatzoopulos
This needed some air, after which it was delicious, open and light-to-medium bodied, with fine balance. Very good indeed. Jamie Wolff
Dogliani is a small town south and west of Barolo, which gives its name to a DOCG wine zone – a ‘Dogliani’ must be made from Dolcetto (life was a little simpler for everyone when the wines were called “Dolcetto di Dogliani”, but the marketers won that conversation). The zone of Dogliani, is considered the best area for Dolcetto (which not so long ago was more expensive than Nebbiolo) where Dolcetto was historically given the best sites, whereas in Barolo and Barbaresco Dolcetto is generally relegated to lesser positions in the vineyards – “Bricco”, as in Bricco Molea, means the top part of the hill, which receives the most sun and ripens best.There are plenty of contemporary Doglianis that are an attempt to make what Italians call ‘important’ wines, and thus are dark, extracted, and often oaky; Trediberri’s Dogliani is a more traditional style, intended to be fresh and lively, a wine for food, for every day, to open a meal, to drink while your Barolo ages. But this is no simple wine, and it has remarkable aromatic complexity with bright current-like fruit, white flowers, chalk, and a deep savory aspect – altogether mouth-watering. It’s very appealing on the palate, light-midweight and with the fruit in balance with chalk, and expressing a strong sense of place. From vines that are 50-70 years old; fermented in concrete for about 10 days, and aged in a combo of concrete and steel. A killer Dolcetto! Jamie Wolff