Roccalini Barbaresco Nebbiolo

Cascina Roccalini is the only producer of Barbaresco from the Roccalini cru which lies directly adjacent to Roero. The fruit from this site is special. Before they were producing and bottling their own wine, their fruit was sold to none other than Bruno Giacosa. The wines are hyper traditional and, to my palate, beautiful.

Popped and poured; enjoyed over a several hour period. The 2016 Cascina Roccalini Barbaresco “Roccalini” pours a bright garnet color with a transparent core. Medium+ viscosity with no staining of the tears. On the nose, the wine is clean, youthful, developing with tart cherry and raspberry, orange citrus, red florals (fresh and dried roses), dried herbs, some VA, and inorganic rocky earth. On the palate, the wine is dry; high tannin, medium+ acidity. Confirming the notes from the nose. The finish is long and there is some real power in it. Alcohol is medium+. Sublime. Drink now with patience or enjoy through 2036 and probably longer.

A solid 9.0. Tasting slightly chilled and still lovely #barbaresco with secondary and tertiary notes. Other people have described it here on #Delectable spot on. Little bit of #VA bit just right, hints of toast and coffee, but just right, firm tannins but ripe and adding personality to the wine

Gravelly tar, strawberry candy. Fairly but tannins. Elegant, mid body. Cherry jolly rancher.

Popped and poured. This is a hedonistic Barbaresco that's not shy about the fact it's brought more than a decent amount of fruit to the party. Quite a bit different than the Ferrando Carema we also opened tonight. That being said, it's very satisfying with plenty of character to back up the fruit. This is one of those wines that nerds and casual wine drinkers can both get into. Drink now though 2028.

My first experience with Cascina Roccalini was last year with the 2013 vintage and I was hugely impressed so I was very excited to try the 2014 version. Popped and poured; initially bright ruby in the glass but became noticeably darker, turning to garnet after about fifteen minutes. The nose on the 2014 Roccalini was opulent; far and away the freshest and most interesting of the group in the first couple of hours with beautiful, ripe cherries, bruised red delicious apples, tar, baking spices and roses. So much pleasure! After about hour three, the roses gave way for Easter Lilies...which I can't ever recall in a red wine before. However, around hour five, the Roccalini started to fall apart and the finish became watery and thin which is exactly what happened to the 2014 "Sori Paitin"; further reinforcing my feeling that the 2014's will be a vintage to enjoy while they are younger and preferably within the first couple hours of being open. Drink now or before 2022.

Rustic, spice and slightly herbal side of Nebbiolo. Nice concentration on the palate, a little VA adding lift but love the old world charm this has.

Wonderful spices (pepper, cedar, a hint of mynth), red acid fruit. The Nebbiolo tannins very present and a dine acidity and well handled oak

Very minerally, quite tannic still.
Long and queffable. 👍. Something new to look at for me, small producer that used to sell his grapes to Bruno Giacosa in the past.

Very young, but opened up nicely. Paired perfectly with meat pie and crispy pig head at Cockscomb SF.

Bright red fruit acidity up front, good grip in back. Needs fatty foods.