Produttori del Barbaresco Barbaresco Rabaja Riserva 2017
The 2017 Barbaresco Rabaja Riserva is a medium body wine with intense mineral and spicy aromas, balanced ripe tannins and elegant finish. Intense dark fruit on the finish.
Try with pasta dishes, risotto or white and red meat.
Critical AcclaimAll Vintages
Lots of white-truffle, ripe-strawberry and crushed-stone character. Full-bodied with a focused and pinpointed palate of flavors similar to the aromas. The tannins are polished and beautiful. Very elegant and sophisticated Rabaja.
The Produttori del Barbaresco 2017 Barbaresco Riserva Rabajà is another spectacular release from this cooperative winery that hits it out of the ballpark with each set of new releases. That impressive track record includes this wine that delivers extreme focus, depth and integrity. The bouquet is very clear cut with dark cherry, tart plum, spice and blood orange, but it is also complex and fluid. It offers new perspectives with each swirl of the glass. From a hot vintage, the Rabajà is smooth, powerful and balanced. I would bet on long aging for this bottle.
Best After 2025. Rating: 96+
Frost and hail in the spring of 2017 was followed by a long drought in the summer, reducing yields by about 20 percent. The remaining grapes were small in size with a high skin-to-juice ratio that gave dark and concentrated wines, like this one, from the Rabajà cru. Its cherry and raspberry flavors are juicy and ripe, enlivened by notes of orange peel and anise. Powerful, tarry tannins frame the fruit, softening with exposure to air as the wine gains notes of balsamic herbs on the way to a long and elegant finish.
Dense, featuring fruit flavors of plum, cherry and raspberry, with accents of tar, eucalyptus and iron. A powerful red that needs time to resolve the muscular tannins, with plenty of ripe fruit coursing underneath. Best from 2026 through 2043.
Founded in 1958, the priest of the village of Barbaresco, recognizing that the only way small properties could survive was by joining their efforts, gathered together nineteen small growers and founded the Produttori del Barbaresco. From its humble beginnings making the first three vintages in the church basement, Produttori del Barbaresco has grown to a 52 member co-operative with 250 acres of Nebbiolo vineyards in the Barbaresco appellation and an annual production of over 500,000 bottles. Its vineyards amount to almost 1/6 of the vineyards of the area. Each member is in full control of their land, growing Nebbiolo grapes with the skill and dedication they have honed over generations.
Playing a key role in elevating the quality level of Barbaresco over the years, Produttori del Barbaresco produces a simpler Nebbiolo Langhe, a Barbaresco blend and nine single vineyard wines produced in premier vineyards: Asili, Rabaja, Pora, Montestefano, Ovello, Paje, Montefico, Muncagota and Rio Sordo.
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.
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.