Winemaker Notes
Professional Ratings
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Wine Spectator
Macerated cherry, plum, licorice, iron and eucalyptus flavors permeate this concentrated yet supple red, which is rich but never heavy, with ample acidity and dense, refined tannins lending support. Trades a little freshness for ripeness and depth. Best from 2026 through 2043.
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Jeb Dunnuck
The 2018 Barbaresco Gaiun Martinenga is encompassing in its aromas, with enveloping notes of incense, raspberry, and spiced orange. It is medium-bodied but offers more richness of fruit through the palate, with ripe strawberry, fresh roses, and crushed stones, ripe tannins, and a lot of immediate appeal as well as great charm. Drink 2023-2040.
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James Suckling
A very refined 2018 with ultra-fine tannins and lovely berry, orange peel and cream aromas and flavors. Medium-bodied with a creamy texture and a delicious finish. Why wait here?
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Wine Enthusiast
Aromas of underbrush and eucalyptus mingle with whiffs of toasted hazelnut oak-driven spice. The medium-bodied palate offers tart cherry, cake spice and espresso alongside astringent, drying tannins.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.
Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.
Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.