A nicely balanced wine with cherry perfume and tobacco notes. Very faint orange color at the edge and orangey aromatics on the nose. Spice and dried-fruit flavors on the palate, with a nice mouthfeel. Full, even tannins on the finish. Fairly evolved for its age, it is showing well now and will be even better in two years.
There’s a succulent, sweet element here that resembles Christmas spice or cinnamon roll. Behind that curtain of spice, concentration and intensity are elegant tones of black licorice, cassis, plum and toasted nut. Try this wine with honey-roasted ham embedded with clove.
An array of stimulating aromas of tar, dill and salinity. The flavors are beefy—like dried meats with a touch of steak sauce. The mouthfeel is juicy; the finish tart. Try with grilled meats.
Here is a tight, traditional expression of Nebbiolo with a streamlined mouthfeel that is peppered with ripe fruit, licorice and root beer aromas. There’s a note of bitterness and astringency on the close that will soften with time. Drink after 2018.
Garnet in color with a brown highlight, this has aromas of cured meat, leather, tobacco, tar and dried berry. The tannins are silky and long, and there is enough natural acidity to keep the wine alive for many more years.
A very accessible Barbera. Not overly astringent, reflecting both the fine vintage and the recent evolution of Barbera winemaking. Shows dark cherry, tar, and chocolate aromas and flavors. Very nice balance and mouthfeel. Closes with a dry, even finish that expands to show dried-fruit and leathery notes.
Herbal and peppery on the nose, this is a lean, hard, tannic wine that some tasters felt would blossom in time, while others questioned its balance. If you buy it, give it a good long time in the cellar, then write us a letter and tell us who was right.