For me: good….a touch imbalanced though. Fruit was a bit pushy and dirty/cloudy on the attack. The acid was a little to energize for the weight/mouthfeel. Yes, these are characteristics of the grape/region, perhaps it could have used a year or two of rest and found better balance… Or maybe I should have pair a better meal with it ;)￼ — 8 days ago
We have more bottles and expect this wine will benefit from more time in the bottle. All the same, this big-bodied, tannin forward barbera is a bold delight.
Also a *spectacular* pairing with charred eggplant. — 4 days ago
Patience and Protein.
Upon opening, this is a tannic beast. Decanted 1/2 hr or so. But... the sausage w Swiss chard and Marcella’s tomatoe sauce over polenta brought out its beauty.
N: Tar, underbrush, cola, roses, iron, dank minerality.
P: Really needs￼ protein. Dark fruits, long,
Not rich but sappy, snappy finish. Pine forest, black cherry.
— a month ago
Earthy, leather, violets, tobacco. Love the tannins, opening up nicely — 7 days ago
This was great with a steak. It’s definitely a bigger barbera but really nice with the food. Excellent tannin and dark fruits. Tasting great now. — 9 days ago
Just lovely, smooth, everything a Nebbiolo should be, and very affordable. Will drink more. — 2 days ago
Maurillio Palladino and his family make marvelous wine in the traditional Piedmontese style. The ‘17 is a stellar effort that is drinking so well right now. — 13 days ago
Solid Italian red - super high punch at 15%, but still bringing a good red fruit flavor and sharp finish - good glass! — 13 days ago