Every time I’ve walked into the cellar, this bottle has been starring at me and since I was making pasta alla puttanesca, I figured it was as good a time as any. Definitely on the high end for Barbera d’Alba but I’ll be damned if it ain’t worth every penny. Decanted for about an hour prior to dinner. This was extraordinary on the nose. Dark fruit dominated with baking spice, in particular, there was a significant aroma of nutmeg. The other obvious bit on the nose was, and you’ll have to bear with me here, engine shop floor. Like, the smell of walking into an old mechanic’s garage. As weird as that sounds, it was awesome. On the palate it’s big with dark fruit and spices. Tangy finish. Firm but fair tannin. Balanced. So delicious on its own or with food. Drink now with an hour decant or hold. This will be really good for years to come.
— a day ago
Barbera d' Alba 2016 - Giacomo Fenocchio. Vibrant and fleshy, with a deep mineral vein pushing forward its sweet aromas of gooseberry, mulberry, licorice and cocoa powder. Sharp acidity and terroir-driven salinity intertwine with mounting flavors of sweet red berries and blood orange. Finishes pure and lean despite the 15% abv . Awesome! — 2 days ago
Best Dolcetto I’ve had in at least a dozen years or maybe longer. Fresh nose shows violets, blueberry pie, and crushed rock. Intense upfront fruit yet bone dry, it has some mouth-coating but soft tannin in the finish. And terrific wine for an informal pasta dinner. — 11 days ago