Jay Kline

9.3

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

Steve Pollack

9.2

Best barbera I’ve had in a long time. Juicy, fruity, deliciousness with terrific balance and acidity. — 4 days ago

Raffaele Mosca

9.2

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

Paul E Koran

9.1

My buddy Keifer, sommelier, and now GM at Cameo in Rochester!!! walked us through how this Barbera was made in the Borolo style, oak and all. Great suggestion! Go try Cameo all MN peeps! — 4 days ago

with J

Scott Petrus

9.2

Monster qpr. Aromatics that jump out of the glass, enough acid, and violets and tar on the finish. #NebbiYOLO #theking — 4 days ago

Cathy Corison

Owner/Winemaker Corison Winery

9.1

Maraschino cherries. Full body. Great balance. 15% alc. balances the Barbera acidity. Hot finish. — 8 days ago

with William

James Forsyth

8.9

Very tannic, quite rich, overly ripe. — 6 days ago

Tom Casagrande

9.1

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

with Lyle

Ted

9.4

Dark cherry in color and oh so fine. Lots of perfectly ripe black cherry with a touch of cinnamon and vanilla. Delicious — 6 days ago

with Jeni

Chris MacLean

9.2

Savory and ripe at the same time. Great with stuffed pork chops. — 6 days ago