Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2009 Barbaresco blossoms on the palate with dried herbs, tobacco, crushed flowers and sweet red berries. The aromas and flavors are those of a warm vintage, yet there is considerable structure underpinning the fruit. Although likely to be a relatively fast-maturing wine, the 2009 should probably be cellared for another year or two to allow the tannins to soften. This is quite impressive for an entry-level Barbaresco. Anticipated maturity: 2014-2021. This is a terrific set of new releases from Prunotto. In particular, this year I was impressed with the quality and consistency of the entry-level offerings.
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James Suckling
Aromas of peaches, plums and strawberries with hints of flowers. Medium to full body, with hints of cocoa, berry and orange. It builds on the finish. Very subtle and intriguing wine. Drink or hold.
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Wine Enthusiast
This opens with aromas of sweet marzipan and bright forest berry, with subtle tones of ginger, cola and chopped herb filling in the background. It is tight and firmly astringent; drink after 2018.
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Wine Spectator
Charming and accessible, this smooth red evokes cherry, herb and underbrush aromas and flavors. Tightens up on the finish, where the muscular tannins take over. Shows good balance overall. Best from 2015 through 2025.
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.