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2012 Sottimano Barbaresco Pajore

Removed from a temperature and humidity controlled wine storage unit

Ends Sunday, 7pm Pacific


94Wine Enthusiast

A classic Nebbiolo fragrance of red rose, perfumed berry, baking spice... Firm, polished tannins weave through the elegantly structured palate, effortlessly supporting juicy wild cherry, crushed raspberry, white pepper and star anise while bright acidity keeps it fresh.

93The Wine Advocate

...exudes balance and harmony...absolutely intact in all its elements...takes on greater aromatic intensity with its floral tones that blossom brighter and the fruity tones that emerge steadily from the bouquet. Spice, leather and grilled herb linger delicately at the back...a beautiful wine.

93Vinous / IWC

...balance of fruit, acidity and tannin....a mid-weight Barbaresco, but here it is the wine's textural finesse that impresses above all else. Chalky tannins underpin flowers, spices, tangerine peel and star anise on the expressive, floral finish.

90James Suckling

...delicious dried-cherry, strawberry and stone aromas and flavors. Medium body, fresh finish. Fresh, linear style.

17Jancis Robinson

Old leather, tar and rose scents... Underlying richness of dried cherry. Firm, quite fine tannins, with more depth and length. This is much more like it!


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.


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.