Sottimano Barbaresco Pajore 2015  Front Label
Sottimano Barbaresco Pajore 2015  Front LabelSottimano Barbaresco Pajore 2015 Front Bottle Shot

Sottimano Barbaresco Pajore 2015

  • WE95
  • W&S94
  • RP93
  • JS93
750ML / 0% ABV
Other Vintages
  • WE96
  • JS96
  • RP94
  • W&S93
  • RP93
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750ML / 0% ABV

Winemaker Notes

The Pajore vineyard is located in Treiso, between Barbaresco and Alba, a few miles away from our other crus. The main characteristic of this wine is the velvety and elegant tannins combined with a spicy and floral aroma.

Critical Acclaim

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WE 95
Wine Enthusiast
Enticingly fragrant, this radiant red has lovely aromas of woodland berry, violet, new leather, aromatic herb and a whiff of pipe tobacco. Firmly structured, the vibrant focused palate delivers juicy Marasca cherry, crushed strawberry, licorice and clove framed in taut, fine-grained tannins. Drink 2023–2035.
Cellar Selection
W&S 94
Wine & Spirits
Pajoré leads an impressive set of Sottimano releases from the warm and sunny 2015 growing season. It’s the most powerfully structured of the three recommended here, the grapes harvested from vines 50 to 70 years old, growing on a southwest-facing slope in Barbaresco’s Treiso subzone. Aged for two years in barriques (15 percent new), it’s built for the long haul, requiring several hours of exposure to air for the flavors to emerge. It would be better to cellar it, as it has plenty of bright acidity to keep its cherry and cassis flavors fresh while the tannins soften.
RP 93
Robert Parker's Wine Advocate
Of these various single-vintage releases by Sottimano (including Basarin, Cottá and Fausoni), the 2015 Barbaresco Pajorè is very well integrated and smooth. The tannin management shows an excellent approach, and you don't get the astringency that comes forward in the Basarin. Instead, this expression offers increased focus on the ripe, round and plump fruit of the vintage. Only 5,000 bottles (including magnums) were produced.
JS 93
James Suckling

Intense aroma of cloves, but also rose and earth notes. This rather sophisticated, medium-to full-bodied Barbaresco has bold, dry tannins that are well integrated and a long, dry finish.

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Sottimano

Sottimano

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Sottimano, Italy
Sottimano Winery Image

Andrea Sottimano and his father Rino produce wines of outstanding quality from thirteen lovingly cared for hectares in the Cotta, Curra, Fausoni, Pajore and Basarin crus in the Treiso and Neive townships. Their Barbarescos are elegant, evocative, subtle yet hearty. To taste these crus side-by-side is to reply with a resounding yes to skeptics of terroir that question whether differences of only 200 meters does matter! Their approach if one of minimal intervention: indigenous yeasts, no fining or filtering. Each of their four crus Barbarescos are given the same treatment to allow the uniqueness of each cru to express itself. Fermentation is done in oak, of which about 30% is new, followed by 18-20 months in neutral barriques. Every year they produce around 85,000 bottles.

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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.

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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.

EWLITSOTBSP15_2015 Item# 509187

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