Fabio Gea

Onde Gravitazionali Nebbiolo

9.28 ratings
-no pro ratings
Barbaresco, Cuneo, Piedmont, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic
Top Notes For
Jay Kline

So far, based off my limited experience, the wines of Fabio Gea are every bit as perplexing as they are fascinating. Twice now, across two distinctive expressions (the previous being “Cul Otte”) I have been duly impressed by remarkable aromatics and an exciting, complex palate...only to be let down by a mousy finish.

Popped and poured; consumed over three days (best on day 3), this particular expression, is a rustic field blend of 50% Nebbiolo, 45% Barbera, and 5% Dolcetto. The grapes were fermented and aged in various vessels of glass demijohns and stone. In the glass, it’s slightly hazy with a garnet core. There is definitely some VA, which I sort of dig, and the nose is greeted with a blast of ever so slightly under-ripened dark and red fruits, dried herbs, and freshly tilled earth. Freshness is the key word here. It’s positively bursting with precocious energy! On the palate, the fruit is bright and snappy; black cherry, tart plum, aronia berry, lingonberry, minerals...I’m being seduced by this wine! The tannins are super stiff but what I expect from such a blend being consumed so young...and then, about five seconds into the finish, the mouse cage/popcorn thing starts to show itself...and I just can’t get past it. I’m now 2/2 with Fabio Gea wines showing “mouse” taint which is becoming more and more common in an age where minimal SO2 is being used, particularly in the natural wine segment. Such a bummer. I hope these two experiences are not indicative of all of his wines because that would be a massive shame. There is so much potential for his wines to be out of this world, only to be ruined by this unfortunate combination of unwelcome compounds. I won’t rate this because of the flaw. Bottle #577/1448

Side note, Fabio’s wines are also elusive. His entire annual production averages roughly 5000 bottles so finding them can be a challenge.

So far, based off my limited experience, the wines of Fabio Gea are every bit as perplexing as they are fascinating. Twice now, across two distinctive expressions (the previous being “Cul Otte”) I have been duly impressed by remarkable aromatics and an exciting, complex palate...only to be let down by a mousy finish.

Popped and poured; consumed over three days (best on day 3), this particular expression, is a rustic field blend of 50% Nebbiolo, 45% Barbera, and 5% Dolcetto. The grapes were fermented and aged in various vessels of glass demijohns and stone. In the glass, it’s slightly hazy with a garnet core. There is definitely some VA, which I sort of dig, and the nose is greeted with a blast of ever so slightly under-ripened dark and red fruits, dried herbs, and freshly tilled earth. Freshness is the key word here. It’s positively bursting with precocious energy! On the palate, the fruit is bright and snappy; black cherry, tart plum, aronia berry, lingonberry, minerals...I’m being seduced by this wine! The tannins are super stiff but what I expect from such a blend being consumed so young...and then, about five seconds into the finish, the mouse cage/popcorn thing starts to show itself...and I just can’t get past it. I’m now 2/2 with Fabio Gea wines showing “mouse” taint which is becoming more and more common in an age where minimal SO2 is being used, particularly in the natural wine segment. Such a bummer. I hope these two experiences are not indicative of all of his wines because that would be a massive shame. There is so much potential for his wines to be out of this world, only to be ruined by this unfortunate combination of unwelcome compounds. I won’t rate this because of the flaw. Bottle #577/1448

Side note, Fabio’s wines are also elusive. His entire annual production averages roughly 5000 bottles so finding them can be a challenge.

1 person found it helpfulSep 28th, 2020
Jason Gelman

natural wine - really funky, flavorful italian red blend. you definitely get the 50% Nebbiolo structure and then a mix of lots of other flavor profiles. happy to try this one.

natural wine - really funky, flavorful italian red blend. you definitely get the 50% Nebbiolo structure and then a mix of lots of other flavor profiles. happy to try this one.

Aug 21st, 2022
Kamall

This wine is so alive and energetic. I love the freshness and the depth of fruit. So unusual. Nebbiolo, Barbers and Dolcetto. I didn’t get any of the mouse that another reviewer had, but drank it over a couple of hours rather than 3 days. My experience of Fabio Gea wines leads me into drinking them 1st night rather than saving. Plus, how do you stop pouring more wine into your glass when it’s this delicious?!

This wine is so alive and energetic. I love the freshness and the depth of fruit. So unusual. Nebbiolo, Barbers and Dolcetto. I didn’t get any of the mouse that another reviewer had, but drank it over a couple of hours rather than 3 days. My experience of Fabio Gea wines leads me into drinking them 1st night rather than saving. Plus, how do you stop pouring more wine into your glass when it’s this delicious?!

Aug 9th, 2021
Phil Kessling

True unicorn wines. This one is a red blend of Piedmont grapes: 50Nebbiolo, 45 Barbera. Fresh red berries, perfumy florals with good acidity and a tingly vibrancy that I get from natural wines.

True unicorn wines. This one is a red blend of Piedmont grapes: 50Nebbiolo, 45 Barbera. Fresh red berries, perfumy florals with good acidity and a tingly vibrancy that I get from natural wines.

Oct 17th, 2020
Cody White

Best wine I've had in recent memory. Gorgeous nose. Beautiful melange of black and blue fruits. Juicy acidity. Lip smackingly good. Suave and svelte.

Best wine I've had in recent memory. Gorgeous nose. Beautiful melange of black and blue fruits. Juicy acidity. Lip smackingly good. Suave and svelte.

Feb 21st, 2020
Zack Hall

Only spent 30 minutes with it but began to fall apart, structure turned to sand and vinegar notes arose.

Only spent 30 minutes with it but began to fall apart, structure turned to sand and vinegar notes arose.

Jan 9th, 2022
Oliver Seaman

Oliver had this 8 months ago

Oliver had this 8 months ago

Jan 29th, 2022
Chris Thel

Chris had this 2 years ago

Chris had this 2 years ago

Oct 23rd, 2020
PS Michaels

PS had this 2 years ago

PS had this 2 years ago

Aug 6th, 2020
Hanif Perry

Hanif had this 3 years ago

Hanif had this 3 years ago

Feb 13th, 2020