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2011 Produttori del Barbaresco Barbaresco Rabaja Riserva, 1.5ltr

Light label condition issue

Removed from a professional wine storage facility; Purchased at auction

Light label condition issue

Removed from a professional wine storage facility; Purchased at auction

Ends Sunday, 7pm Pacific

RATINGS

97Wine Enthusiast

...aromas of mature berry, pressed rose, aromatic herb, star anise, new leather and a balsamic note. The palate shows depth and tension, offering raspberry compote, Marasca cherry, licorice, clove and pipe tobacco alongside taut refined tannins.

95Wine Spectator

...juicy, cherry-, menthol- and tar-flavored red, with a linear profile and fine tension. Floral and mineral elements enter the fray as this builds to a long, chalk- and tannin-filled finish.

95+ Vinous / IWC

...notable darkness and plenty of structure that add complexity to a core of crystalline fruit. Energetic and powerful, with searing tannin and exceptional balance...

94The Wine Advocate

...dense and well-structured Nebbiolo grapes with firm tannins and broad, muscular appeal...generous stream of dark fruit and spice flavors.

REGION

Italy, Piedmont, Barbaresco

Barbaresco is one of the two most acclaimed DOCGs in Piedmont, the other being Barolo. Located just a few miles north of Barolo, Barbaresco is a small town of fewer than 700 people and 1,680 vineyard acres, making it less than half the size of the Barolo DOCG. The other communes in this DOCG of rolling hills are Neive and Treiso. As in Barolo, the DOCG requires that Barbaresco DOCG wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. By the late 20th century respected producers were making outstanding Nebbiolos, as well as Nebbiolo blends that do not carry the DOCG label. Barbaresco was made a DOC in 1966 and upgraded to a DCOG in 1980. DOCG Barbaresco must be aged a minimum of two years, with a minimum of one year in wood. Barbarescos are regarded as more subtle and refined than Barolos, and more approachable when young.

TYPE

Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.