Jay Kline

9.3

Served to me double-blind at Tasting Group. The wine appears a deep garnet color with a transparent core; medium+ viscosity with no staining of the tears and no signs of sediment. On the nose, the wine is developing with ripe bramble fruits: a mix of blackberries and raspberries with Morello cherry, roses, tar, talcum powder, dried herbs, and gravelly soil. On the palate, the wine is dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long and delicious. Alcohol is medium+. Initial conclusions: this could be Nebbiolo, Sangiovese, Pinot Noir or Grenache from Italy or France. Because of the high tannin and talcum powder/tar/roses combo (and the utter lack of staining), my final conclusion is: Nebbiolo; from Italy; from Piemonte; Barolo…from Monforte d’Alba. I chose 2016 because it shows good great balance of structure and fruit. Ooooof…that was too close.

“La Villa” is Fratelli Seghesio’s most precious wine and until now, I can only ever recall drinking their Barolo “classico” and Barbera d’Alba and only on a few occasions. Believe it or not, “La Villa” is the oldest, single MGA bottling from any producer in Castelletto. The name “La Villa” is an old name for an area within Castelletto when it was once a commune all to itself. The distinguishing feature of “La Villa” is the eponymous ridge that runs perpendicular with Collaretto and Vigna Rionda to the east, across the stream of Talloria di Castiglione. The vines facing south are dedicated to their Nebbiolo while the vines facing north are predominately Barbera and Dolcetto. A very tasty Barolo. Drink now through 2035. — 4 months ago

Jay Kline

9.3

Brought from my cellar to dinner at Mertz. Massolino’s “Serralunga d’Alba” is a blend of their rather remarkable vineyard holdings in some of the more revered sites in the Serralunga commune. It’s also a perfect example of the 2010 vintage which, to my palate, may turn out to be a vintage that will live 50+ years.

Poured into a decanter about 45min prior to dinner. The 2010 “Serralunga d’Alba” pours a bright garnet with a transparent core. On the nose, developing with bright pomegranate, cranberry, Morello cherry, roses, tar, dried herbs and dried earth. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long, grippy and shows surprising elegance despite the remarkable structure. And that’s the hallmark of the 2010 vintage: there’s enough structure to support the Library of Congress and yet, there is an undeniable charm thanks to the bright fruit and pretty aromatics. Drink now with patience and enjoy through 2050+ because seriously, this has some real substance. — 10 months ago

Ming L

9.2

This, along with the Massolino Serralunga d’Alba bottling, are my go-to regular Barolo.

Excellent fruits and acidity as usual, the ‘19 has quite firm tannins, and will require longer cellar time than the ‘15 or ‘16 to truly shine. — a year ago

Jay Kline

9.0

Popped and poured, Cappellano’s Barbera d’Alba “Classico” is actually sourced fruit from Roero. The 2021 pours a deep purple color with a near opaque core; medium+ viscosity and moderate staining of the tears. On the nose, the wine is developing with mostly blue and black fruits, some purple flowers, and after an hour of air, a Maillard reaction character that gives a rather remarkable note of freshly burnt, buttered toast. On the palate, the wine is dry with medium tannin and medium acid. Confirming the notes from the nose. The finish is medium. A lovely Barbera that benefits from air but it should be stated that this is a very different wine from the “Vigna Gabutti” which, to my palate, is one of the greatest Barbera’s on the planet. Drink now with some patience and through 2031. — 5 months ago

Daniel Bloom

9.6

Now that’s Barbera d’Alba Superiore in excelsior! Liquid black plums and some tar on the nose. Inhale deeply and you get some Asian spices on the fringes.
That palate…oh my. Liquid velvet. Dark as midnight. Plums, licorice, nice acidity,
deep, long, long, finish. Some minerals on the end.
Wowza!
Possibly better than her Barolo. Gulp.
Thanks@FassSelections — 7 months ago

Jay Kline

9.2

Popped and poured; no formal notes. The 2021 Burlotto Barbera d’Alba “Aves” is developing; redolent of impossibly dark berry fruits with some purple flowers and earthy clay-like minerals. Medium tannin and medium+ acid. High alcohol. The finish is long and has a bit of a salmiakki thing on the finish that’s really nice. This is a really good wine right now but it’s undeniably primary and I think it’s holding something back. I won’t touch another bottle for at least a few years. Drink now with patience and through 2036. — a year ago

Mark Rosse

9.3

Fantastic Barbera d’Alba! — 5 months ago

"Odedi"

8.9

Purple in color.

Fruity nose and light to medium in body, with medium acidity.

Dry on the palate with mild complexity.

Showing raspberries, cherries, spices, peppercorn, light wood, chocolates and tobacco.

Medium finish with soft tannins and tangy raspberries.

Easy drinking and good by itself or with food.

Will continue to age nicely in the next 5 years.

100% Barbera grapes were aged in oak barrels for 12 months.

14.5% alcohol by volume.

89 points.

$30. — 6 months ago

Bonnie Chu

9.1

Vineyard brands tasting. $48 — 10 months ago

Jay Kline

9.3

Popped and poured, decanted for 90 minutes and then enjoyed over the next several hours. The 2019 Cesar Bussolo Barbera d’Alba “Vigna Santa Lucia” pours a bright ruby color with a near opaque core. Medium+ viscosity with moderate staining of the tears. On the nose, the wine is redolent of berry fruit: blackberries, blueberries, and brambles along with fresh basil, black licorice, sarsaparilla, dry earth, and some spices. On the palate, the wine is dry with medium tannin and medium+ acid. Confirming the notes on the nose with savory minerals in the long finish. Based on this experience and the fact that this hardly budged as the hours rolled by, it gives me the impression that this has a very long life ahead. Try again after 2025 and enjoy through 2035. — a year ago