My first Barbaresco for Notes this evening, and breaking quite a domestic run that I’ve been enjoying over the past several months. Before this Italian gem, the only “offshore” wines I’ve sampled as of late have consisted of Orin Swift‘s Locations, so even that means international grapes through the lens of a US winemaker. Many years ago at a client dinner in Buffalo I had my only previous Barbaresco, and since I don’t remember that very well this one is getting a good up-close glimpse.
The wine is really nice, an easy-drinking red that runs lighter than a Napa Cab but heavier (and smokier) than a Pinot Noir. At its core the 2012 Barbaresco Riserva is cherry in flavor, albeit with some definite spice and smoke on the palate. It is made from Nebbiolo grapes and a nice break from the fruit-forward reds I have favored as of late. This fruit is grown in the Piedmont region of Northern Italy and mixes “tart berry flavors with dray earth, spices, and potpourri.”
Vivino (from where I purchased this bottle) says of Barbaresco, “If you ever wished that Pinot Noir had the punch of Cab, this might be the wine for you!” A truism and I just might be that dreamer–at least on a summer nights where a Cab is a bigger commitment.
This evening the 2012 Barbaresco Riserva from Roberto Sarotto accompanied a simple meal consisting of grilled steak (seasoned only with salt and pepper) and a garden salad. Enjoyed the meal; enjoyed the bottle of wine even more.
It’s the first Barbaresco for Notes but I’m pleased to report it will not be the last. Thanks as always for your readership!
Yes a Dave Phinney wine, and the first Locations covered in Notes in months. This is the second I4 that I purchased before the holidays (the first review got away from me…), and somehow I had enough restraint to hold off opening it until this evening. And open it I did.
Loved savoring this wine, this mix of black cherry and spices. It classed up a nondescript dinner that isn’t worth sharing here. The I4, however, is. This red blend is rich, it carries faint scents of raisin, and it has a smooth lasting finish.
The grapes? Well, these I had to look up as we are definitely straying from the California vineyards I travel so frequently. In the I4 blend are negroamaro and nero d’avola from Puglia and barbera from Piemonte. I’m searching my memory and think the only time I’ve sampled this fruit previously was the I4 I drank nearly six months ago.
Of the I4 Locations, the winemaker’s notes are as follows: “Black cherry, nutmeg, cinnamon, and cured meat–which are complemented by shades of sandalwood, vanilla, balsa, and evergreen. The entry is silky smooth with a textured mid-palate of velvety fig, blueberry jam, and soft oak.”
I suspect the fig is what I called raisin, but good to know I’m not too far off the pace. Black cherry is a no-brainer too. And “cured meat” sure sounds awesome but this escaped my unrefined palate. You’ll have to try it yourself and make a call.
I am aware that most Notes photos show label fronts, and perhaps I surprise you by avoiding Phinney’s iconic lettering? No matter; I just like the clean lines and striking red of the back label and decided to show this to you instead as a change of pace. Pull one from the shelf of your favorite wine store and share your thoughts–I’ll be waiting.
Amarone is special wine, made in a classic style (ie, drying grapes prior to fermentation) that has spanned centuries and dates back to the first days of winemaking–some reports say as far as 4th Century BC. The Venetians are usually acknowledged as the masters of Amarone, specifically, and that means this Italian red has old world charm in spades.
Aged for a minimum of two years, Amarone often has a higher sugar content than other reds and thus is stronger vino. It’s also relatively pricey because of the amount of fruit used in the process. If you’re interested in a longer explanation of the Amarone method, just click here for Notes‘ quick take on the topic…but we’re moving on to the present. This bottle came out on a Friday night, a badly needed wine experience that put a long week into the rear view mirror, if only for a few hours.
It accompanied a simple meal of seasoned pork chops (little bit of spice rub; plus salt, crushed black pepper, and a garlic/lemon salt blend) and white rice. The pork was on the grill about a minute too long, and the fruity La Giaretta helped compensate and add just a bit of juice into each bite. The Amarone is rich, it is intense, and it packs a hint of the raisin smell that I have attributed to such bottles in the past. It is a lovely drink and makes for great complement to your evening. This one originates from Amarone della Volpolicella, Italy, and I’m certainly interested in adding more to my wine rack. Thanks for reading – and be sure to tell a friend. Nothing like sharing good wine!
Notes has recently covered several different Valpolicella Amarones for your edification, and this one should be rated highest on that list, just ahead of the Vella Maffei and the Juliet (I have the Montessor ranked as the weakest of the set despite its ambitious price tag). This 2013 Antica Corte Amarone was a very generous birthday gift that managed to sit undisturbed over these last two months until I decided to unveil it with a tip of the cap to my brother on his own birthday.
I had stored this beauty at 55 degrees since bringing it home from the store; some knowledgeable sites counseled at storing Amarone at that temperature while others implied no hard and fast storage requirements. I did not decant the 2013 Antica Corte, as I was in a rush to taste once I realized it was was wine thirty and into happy hour. On this occasion I had the Amarone in a Cabernet Sauvignon glass–not quite the norm but the wine played in this stemware very well.
This Amarone comes from Verona, which is about 90 minutes east of Venice, and grapes for it are traditionally harvested in October from the most matured grapes (e.g., Corvina, Molinari, and Rondinella) in the region’s vineyards. They are dried during the winter almost into “raisin” form, a period of about 120 days when the grapes will lose 30 to 40 percent of their weight. This obviously intensifies the concentration of flavor and sugar content, which results in higher alcohol levels in an Amarone. Since the winemakers use much more fruit to make an Amarone (approximately 2x as many grapes as normal wines, with >45 days of slow fermentation), price tags elevate in similar fashion. The 2013 Antica Corte Amarone is aged in Slavonian oak barrels for 36 months and the end product is spectacular.
A bottle this delicious is perfect to enjoy with friends, in part to share in the richness, and also so they get a sense of what you consider the ‘good stuff’. This evening the 2013 Antica Corte accompanied a mixed green salad, accented by fresh cucumber, onion, carrots, and radishes, a baked potato, and thick-cut steaks fired on the grill. After a week of poor eating on the road it was a “Welcome Home” treat to be sure. It poured not like the jammy juice of a Petite Petit or Cabernet Sauv, and not the thinner red of a Pinot Noir–it’s truly a ruby red somewhere in the middle of these extremes. It smells a bit like spiced cherry, like a kicked up box of raisins with all the right scents turned up for your senses. It’s so good that I just stopped writing for a second to go back for another whiff.
I understand that it’s a treat to drink Amarone, and I thank my mother for gifting the 2013 Antica Corte Amarone and making this experience possible for me. May you find great occasions (or any/every occasion) to enjoy one yourself–I know you’ll be glad you did.