It’s been just over a year since my last bottle. Popped and poured and what a monster this still is. Really a big, relatively concentrated wine that is chock-full of cherry, tobacco and baking soda/spice. For a Barbera, this is very tannic, and based on past experiences, my preference for older Barbera generally, and the cellar being at 55 degrees, I think this will take 5 more years to go to the heights I think it can attain. Not a Barbera for the meek (Barberas from Giacosa and Elvio Cogno are usually far more evolved at the 4 year mark). If you like your Barberas young and bursting with vibrant fruit, drink now.
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