Tag Archives: Barbera

Wine Review: A Special Tasting – Gaja, Barbaresco DOC 1967

Read on Flora’s Table the whole story behind a special wine tasting: Gaja, Barbaresco DOC 1967! Tasting notes, grape variety information, facts about the Gaja estate and much more.
Check it out! 🙂

Flora's Table

Gaja, Barbaresco DOC 1967The wine we are going to review today was certainly quite a treat: last month, my good friend Anatoli (who pens the Talk-A-Vino wine blog) and other friends came over for dinner and I decided time was right to open a bottle that had been sitting around for a while: Gaja, Barbaresco DOC 1967.

This post tells the story of that experience. For a different take on it (plus other wines we had that night), check out Anatoli’s post on his blog.

But let’s get to it.

The Bottom Line

Overall, Gaja’s 1967 Barbaresco was a spectacular treat to taste after 48 years of aging: a true testament to the longevity and age-worthiness of a wonderful, albeit difficult, grape variety such as Nebbiolo. Even after so many years spent in the bottle, the wine was still an outstanding performer and still retained much of its fruity aromas and flavors…

View original post 1,082 more words

Advertisements

Wine Review: Coppo, Monferrato “Alterego” 2007 DOC

Disclaimer: this review is of a sample that I received from the producer’s US importer. My review has been conducted in compliance with my Samples Policy and the ISA wine tasting protocol and the opinions I am going to share on the wine are my own.

Our overview of the wines in the Coppo range that are imported into the US continues on with the review of a wine that “on paper” had piqued my interest because of its unusual blend: enter the Alterego, a 60/40 Cabernet Sauvignon/Barbera blend.

The Bottom Line

Overall, Coppo, Monferrato “Alterego” 2007 DOC ($35) was a good, pleasant to drink wine, a good match to red meat, game or meat-based pasta. Ideally, I wish its bouquet were a little more intense on the nose, but the aromas (if a little muted) are certainly pleasant. Also, it is a nicely balanced wine, where its ABV, acidity and tamed tannins exhibit an enjoyable equilibrium.

Rating: Good and Recommended Good – $$

(Explanation of our Rating and Pricing Systems)

About the Grapes and the Appellation

1. Barbera: You may find all relevat information regarding Barbera as a grape variety on the “Barbera” entry of our Grape Variety Archive.

2. Cabernet Sauvignon: Regarding worldwide famous Cabernet Sauvignon, this is a black-berried variety that originates from the Gironde region in south-west France. The oldest documented reference to it (under the name “Petit Cabernet”) dates back to the second half of the XVIII century.

DNA profiling showed that Cabernet Sauvignon originated as a (probably spontaneous) cross between Cabernet Franc and Sauvignon Blanc. In the XX century, there happened two genetic mutations of Cabernet Sauvignon in Australia that produced in one case pinky bronzed berries (now known as Malian) and in the other case white berries (now known as Shalistin).

Cabernet Sauvignon grapes make deep colored, concentrated and tannic wines, apt for long-term aging. Beside its native Bordeaux region, where Cabernet Sauvignon plays a key role in Bordeaux blends, it is a variety that has been planted extensively around the world and that (along with Merlot and Chardonnay) has become the epitome of the international varieties.

(Information on the grape varieties taken from Wine Grapes, by Robinson-Harding-Vouillamoz, Allen Lane 2012 – for more information about grape varieties, check out our Grape Variety Archive)

3. Monferrato DOC: Finally, the appellation Monferrato DOC was created in 1994 and it stretches across a fairly large territory near the towns of Alessandria and Asti, in Italy’s Piemonte region. Monferrato DOC is a loosely regulated appellation as regards grape varieties, in that the wines may be made out of any of the grape varieties that applicable regulations permit to grow in the Piemonte region, with the only exception of aromatic varieties that are not allowed.

About the Producer and the Estate

You may find information regarding the producer, Coppo, and the estate in the first post of this series of reviews of the Coppo lineup.

Our Detailed Review

The wine we are going to review today, Coppo, Monferrato “Alterego” 2007 DOC, is the only red blend in the Coppo lineup: it has 14% ABV and retails in the US for about $35.

Alterego is a blend of 60% Cabernet Sauvignon grapes and 40% Barbera grapes grown in the estate vineyards around the town of Canelli, in Piemonte’s Monferrato district. The wine is fermented for about 10 days in stainless steel vats, goes through malolactic fermentation and is aged in new French oak barrels for 12 months.

As usual, for my review I will use a simplified version of the ISA wine tasting protocol that we described in a previous post: should you have doubts as to any of the terms used below please refer to that post for a refresher.

In the glass, Alterego poured ruby red and viscous when swirled.

On the nose, its bouquet was moderately intense, moderately complex and fine, with aromas of blackberry, plum, tobacco, cocoa and black pepper.

In the mouth, the wine was dry, with high ABV and smooth; it was acidic, tannic (with noticeable but well integrated tannins) and tasty. It was full-bodied and balanced, with intense and fine mouth flavors of wild berries, plum, dark chocolate and black pepper. It had a medium finish and its evolutionary state was ready (i.e., absolutely fine to drink right away, but probably even better if you let it rest a couple more years in your cellar).

Wine Review: The Barbera Trilogy #3 – Coppo, Barbera d’Asti “Pomorosso” 2006 DOCG

Coppo, Barbera d'Asti "Pomorosso" DOCG For the epilogue of our “Barbera Trilogy” series, I am going to readapt here my review of the Pomorosso that I published a while ago.

The Bottom Line

Overall, I found CoppoBarbera d’Asti “Pomorosso” 2006 DOCG ($60) to be one of the best Barbera’s that I have had so far, a wine that is a pleasure to drink and savor sip after sip – a perfect companion for a red meat dinner.

Rating: Outstanding and definitely Recommended Outstanding – $$$

(Explanation of our Rating and Pricing Systems)

About the Grape and the Appellations

You may find all relevat information regarding Barbera as a grape variety and the four appellations in Piemonte where Barbera is the main grape variety on the “Barbera” entry of our Grape Variety Archive.

About the Producer and the Estate

You may find information regarding the producer, Coppo, and the estate in the first post of this series of reviews of the Coppo lineup.

Our Detailed Review

The wine that we are going to review today is Coppo, Barbera d’Asti “Pomorosso” 2006 DOCG.

The Pomorosso is the flagship varietal Barbera in the Coppo offering (which, as we have seen in previous posts, includes two less structured, less expensive alternatives: L’Avvocata and Camp du Rouss).

It is definitely a complex Barbera: it is made out of 100% Barbera grapes grown in selected vineyards of the 56 HA Coppo estate located in the surroundings of the town of Canelli, near Asti (Piemonte). The Pomorosso 2006 had 13.5% ABV, was fermented and macerated in stainless steel vats for 12 days at 28-30C/82-86F, went through full malolactic fermentation and aged for 14 months in all new French oak barrique casks. In the U.S. it has a suggested retail price of $70, but its street price is generally around $55-60.

Let me say outright that the Pomorosso is a great, structured red wine, that is suitable for several years of aging (the 2006 vintage that I had was a symphony of aromas, flavors and balance). But let’s now move on to the technical wine tasting.

As usual, I will use a simplified version of the ISA wine tasting protocol that we described in a previous post: should you have doubts as to any of the terms used below please refer to that post for a refresher.

In the glass, the 2006 Pomorosso poured ruby red and viscous.

On the nose, its bouquet was intense, complex and fine with a sequence of aromas of violet, plums, blueberries, cherries, tobacco and chocolate.

In the mouth, the Pomorosso was dry, with high ABV and smooth; it was acidic, tannic and tasty. It was a full-bodied, perfectly balanced wine and its mouth flavors were intense and fine, showing good correlation with its bouquet as well as a perfect integration of the oaky notes released by its barrique aging. Its tannins, although very discernible, were also equally gentle and supple, with their delicate astringency counterbalancing the wine’s lively acidity. The Pomorosso had a long finish, with its flavors pleasantly lingering in the mouth for a very long time. Its evolutionary state in my view was mature, meaning that, with 7 years of aging under its belt, it was at or approaching its peak in terms of quality, making me think that additional aging, while certainly possible, would not likely improve its quality any further.

Wine Review: The Barbera Trilogy #2 – Coppo, Barbera d’Asti “Camp du Rouss” 2009 DOCG

Disclaimer: this review is of a sample that I received from the producer’s US importer. My review has been conducted in compliance with my Samples Policy and the ISA wine tasting protocol and the opinions I am going to share on the wine are my own.

In this second post of the “Barbera Trilogy” we will review Coppo‘s mid-range Barbera, “Camp du Rouss”, a fancy name which, in the dialect of Piemonte, means “field of the red-headed”(!) – apparently, the reason for the name is that the previous owner of the vineyard where the grapes for this wine are grown was a red-headed man.

The Bottom Line

Overall, CoppoBarbera d’Asti “Camp du Rouss” 2009 DOCG ($23) was a good, muscular Barbera, with a nice balance between its secondary, fruity aromas and the tertiary, spicy ones as well as an appealing price. It makes a good complement for red meat dishes. As a matter of personal preference, while I liked the Camp du Rouss, I liked L’Avvocata a tad better, because of the slightly lower ABV and more delicate tannins. But again, this is just a question of personal taste and YMMV! 😉

Rating: Good and Recommended, considering its good QPR Good – $$

(Explanation of our Rating and Pricing Systems)

About the Grape and the Appellation

You may find all relevat information regarding Barbera as a grape variety and the four appellations in Piemonte where Barbera is the main grape variety on the “Barbera” entry of our Grape Variety Archive.

About the Producer and the Estate

You may find information regarding the producer, Coppo, and the estate in the first post of this series of reviews of the Coppo lineup.

Our Detailed Review

The wine that we are going to review today is CoppoBarbera d’Asti “Camp du Rouss” 2009 DOCG.

It has a muscular 14.5% ABV and is fermented for 14 days in stainless steel vats, before going through full malolactic fermentation. It then ages for 12 months in French oak barrique casks, 80% previously used ones and 20% new ones. The reason for utilizing used barriques is to limit the interference of the oak with the organoleptic profile of the wine, so that the tertiary aromas developed during the barrique aging period do not overwhelm but rather complement the fruity secondary aromas developed during the fermentation phase. The wine finally ages for an additional 12 months in-bottle before being released for sale. In the U.S., it retails for about $23.

As usual, for my review I will use a simplified version of the ISA wine tasting protocol that we described in a previous post: should you have doubts as to any of the terms used below please refer to that post for a refresher.

In the glass, the Camp du Rouss poured ruby red and unsurprisingly thick when swirled.

On the nose, its bouquet was intensequite complex and fine, with aromas of red cherries, raspberries, leather, and cigar box.

In the mouth, the wine was drywarm (you can distinctly feel the “heath” of its ABV on your palate!) and smoothfreshtannic (with firm but not harsh tannins) and tasty. It was full-bodied and balanced, with intense and fine mouth flavors of wild cherries and black pepper. The finish was quite long and the evolutionary state ready (i.e., fine to drink right away, but likely better if you let it rest 2/3 more years in your cellar).

Wine Review: The Barbera Trilogy #1 – Coppo, Barbera d’Asti “L’Avvocata” 2011 DOCG

Disclaimer: this review is of a sample that I received from the producer’s US importer. My review has been conducted in compliance with my Samples Policy and the ISA wine tasting protocol and the opinions I am going to share on the wine are my own.

In the next three posts we will review and discover the three Barbera’s in the Coppo range that are imported into the US: L’Avvocata, Camp du Rouss, and the flagship Pomorosso.

In this post, we will start from Coppo‘s entry-level Barbera, “L’Avvocata”, a fancy name which literally means “the female lawyer”(!)

The Bottom Line

Overall, CoppoBarbera d’Asti “L’Avvocata” 2011 DOCG ($15) was a solid, “clean” entry-level Barbera, with a great price point for the quality it delivers. Needless to say, and to state the obvious, the Pomorosso it is not, but L’Avvocata is still a very enjoyable wine to pair with pasta dishes with meat-based sauces or veal-based dishes.

Rating: Good to Very Good and Recommended, considering its great QPR Good to Very Good – $

(Explanation of our Rating and Pricing Systems)

About the Grape and the Appellation

Barbera is a grape variety that is indigenous to the Monferrato district in the north Italian region of Piemonte. The first written references to Barbera date back to the end of the XVIII century. Nowadays it is the most widespread grape variety in Piemonte, from which wines are made that display lively acidity and a deep ruby color.

In Piemonte, Barbera is the main grape of four different appellations:

  • Barbera d’Asti DOCG (encompassing an area surrounding the towns of Asti and Alessandria, and requiring the use of 90% or more of Barbera grapes and a minimum aging of 4 months for the base version or 14 months, of which at least 6 months in wood barrels, for the “Superiore” version);
  • Barbera del Monferrato Superiore DOCG (encompassing the Monferrato district near Alessandria and an area near the town of Asti, requiring the use of 85% or more of Barbera grapes and a minimum aging of 14 months, of which at least 6 months in wood barrels)
  • Barbera d’Alba DOC (encompassing an area in the vicinities of the town of Cuneo and requiring the use of 85% or more of Barbera grapes)
  • Barbera del Monferrato DOC (encompassing the Monferrato district near Alessandria and an area near the town of Asti, requiring the use of 85% or more of Barbera grapes)

Given its wide distribution, Barbera is produced in a variety of styles, ranging from simpler, “younger” versions that are only aged in steel vats to more structured and evolved versions that are aged in oak barrels, including sometimes barrique casks.

(Information on the grape variety taken from Wine Grapes, by Robinson-Harding-Vouillamoz, Allen Lane 2012 – for more information about grape varieties, check out our Grape Variety Archive)

About the Producer and the Estate

You may find information regarding the producer, Coppo, and the estate in the first post of this series of reviews of the Coppo lineup.

Our Detailed Review

As we said at the beginning of this post, the wine we are going to review today, Coppo, Barbera d’Asti “L’Avvocata” 2011 DOCG, is the entry-level Barbera in the Coppo lineup: it has 14% ABV and retails in the US for an attractive price of $15.

L’Avvocata is made from 100% Barbera grapes grown in the estate vineyards around the town of Canelli, in Piemonte’s Monferrato district. The wine is fermented in stainless steel vats, goes through malolactic fermentation and is aged in large French oak barrels (therefore, not barriques) for 6 to 8 months. L’Avvocata is a Barbera that is not meant for aging (although some cellaring will certainly not hurt!): it is released ready to be enjoyed.

As usual, for my review I will use a simplified version of the ISA wine tasting protocol that we described in a previous post: should you have doubts as to any of the terms used below please refer to that post for a refresher.

In the glass, L’Avvocata poured ruby red with purple hints and thick when swirled.

On the nose, its bouquet was intense, quite complex and fine, with pleasant aromas of wild cherries, redcurrant, ground coffee, wet soil and hints of tobacco.

In the mouth, the wine was dry, warm and smooth; fresh, tannic (with present but pleasantly supple, well integrated tannins despite the young age) and tasty. It was medium-bodied and balanced, with intense and fine mouth flavors that nicely matched its bouquet. The finish was quite long and the evolutionary state ready (i.e., absolutely fine to drink right away, probably even better if you let it rest a couple more years in your cellar).

Coppo: The Winery that Reinvented Barbera

The US importer of the well-known Italian winery Coppo has been kind enough to send me samples of most wines in the Coppo lineup (those that are currently imported into the US) for me to taste and review: thank you, Rebecca, Brittany and Mari!

So, let’s start from the beginning, with some information about the producer, the estate, and the Coppo lineup.

About the Producer and the Estate

Coppo‘s 56 HA estate is located in Italy’s Piemonte region, in the Monferrato district, near the town of Canelli (Asti), an area where traditionally Moscato grapes had mostly been grown, especially for making sweet Asti Spumante using the Charmat-Martinotti Method (for more information, check out our previous post about Charmat-Martinotti sparkling wines).

The Coppo family has been making wines at the estate since the early XX century, but the turning point took place in the mid Eighties, when the family extended their product range to encompass, beside Moscato, Barbera and certain international varieties such as Chardonnay and Cabernet Sauvignon and modernized their production line.

Specifically, 1984 marked the first vintage of Coppo’s probably most famous, revolutionary wine: the Pomorosso, the successful result of efforts and investments aimed at coming up with a high-quality Barbera that would be meant for aging and be a tribute to such variety and its territory.

About the Wines

Coppo has been recognized as one of Piedmontese winemakers that have focused on high-quality production and preservation of the local traditions. Nowadays, the full Coppo lineup encompasses 16 wines:

  • 4 Barbera‘s
  • 1 Barbera-Cabernet Sauvignon blend
  • 1 Barolo (from Nebbiolo grapes grown in a vineyard outside the geographical boundaries of the appellation, but grandfathered so as to still let them use the Barolo DOCG appellation because production predated the creation of the appellation)
  • 1 Freisa
  • 1 Gavi (from Cortese grapes grown in a separate vineyard within the Gavi DOCG appellation territory)
  • 3 Chardonnay‘s
  • 4 Classic Method sparkling wines
  • 1 sweet Moscato

Out of those 16 wines, Coppo’s US importer was kind enough to send me 9 to taste and review, namely those 9 that are currently imported into the U.S.

Considering the number of wines to review, in an effort not to just focus on one producer for an extended period of time, I will review them over time, so in the next months you will see posts coming up devoted to each of such 9 wines, mixed up with posts on different wines, so please stay tuned!

The Coppo Wines We Are Going to Review

The 9 wines in the Coppo lineup that I am going to review are the following:

  1. Barbera d’Asti “Pomorosso” DOCG
  2. Barbera d’Asti “Camp du Rouss” DOCG
  3. Barbera d’Asti “L’Avvocata” DOCG
  4. Barolo DOCG
  5. “Alterego” Monferrato DOC (a Cabernet Sauvignon/Barbera blend)
  6. Chardonnay “Monteriolo” Piemonte DOC
  7. Chardonnay “Costebianche” Piemonte DOC
  8. Gavi “La Rocca” DOCG
  9. Moscato d’Asti “Moncalvina” DOCG

To get the series started, I am going to launch “the Barbera Trilogy” 🙂 that is I will review the three Barbera’s in the Coppo range, starting from the entry-level “L’Avvocata” and culminating with the flagship “Pomorosso”, which I had already reviewed on a previous post. The other wines will follow later on.

As always, let me know if you happened to try any of the wines in the Coppo range and, if you did, how you liked them!

Wine Review: Coppo, Barbera d’Asti “Pomorosso” 2006 DOCG

Coppo, Barbera d'Asti "Pomorosso" DOCG

Today we are going to talk about Barbera, and more specifically about a bottle of Barbera that I recently had the opportunity to taste and that has definitely impressed me.

The Bottom Line

Overall, I found Coppo, Barbera d’Asti “Pomorosso” 2006 DOCG ($55) to be one of the best Barbera’s that I have had so far, a wine that is a pleasure to drink and savor sip after sip – a perfect companion for a red meat dinner.

Rating: Outstanding and definitely Recommended Outstanding – $$$

(Explanation of our Rating and Pricing Systems)

About the Grape and the Appellations

As you may know, Barbera is a grape variety that is indigenous to the Monferrato district in the north Italian region of Piemonte. The first written references to Barbera date back to the end of the XVIII century. Nowadays it is the most widespread grape variety in Piemonte, from which wines are made that display lively acidity and a deep ruby color. (Note: information on the grape variety taken from Wine Grapes, by Robinson-Harding-Vouillamoz, Allen Lane 2012)

In Piemonte, Barbera is the main grape of four different appellations:

  • Barbera d’Asti DOCG (encompassing an area surrounding the towns of Asti and Alessandria, and requiring the use of 90% or more of Barbera grapes and a minimum aging of 4 months for the base version or 14 months, of which at least 6 months in wood barrels for the “Superiore” version);
  • Barbera del Monferrato Superiore DOCG (encompassing the Monferrato district near Alessandria and an area near the town of Asti, requiring the use of 85% or more of Barbera grapes and a minimum aging of 14 months, of which at least 6 months in wood barrels)
  • Barbera d’Alba DOC (encompassing an area in the vicinities of the town of Cuneo and requiring the use of 85% or more of Barbera grapes)
  • Barbera del Monferrato DOC (encompassing the Monferrato district near Alessandria and an area near the town of Asti, requiring the use of 85% or more of Barbera grapes)

Given its wide distribution, Barbera is produced in a variety of styles, ranging from simpler, “younger” versions that are only aged in steel vats to more structured and evolved versions that are aged in oak barrels, including sometimes barrique casks.

Our Detailed Review

The wine that we are going to review today is Coppo, Barbera d’Asti “Pomorosso” 2006 DOCG.

It falls within the category of the more complex Barbera’s: it is made out of 100% Barbera grapes grown in the 56 HA Coppo estate near the town of Canelli, near Asti (Piemonte). It has 13.5% ABV and is aged for 14 months in barrique casks. In the U.S., it retails for about $55.

Let me say outright that the Pomorosso is a great, structured red wine, that is suitable for several years of aging (the 2006 vintage that I had was a symphony of aromas, flavors and balance).

But let’s go more in the specifics through a technical wine tasting. As usual, I will use a simplified version of the ISA wine tasting protocol that we described in a previous post: should you have doubts as to any of the terms used below please refer to that post for a refresher.

In the glass, the 2006 Pomorosso poured ruby red and thick.

On the nose, its bouquet was intense, complex and fine with a sequence of aromas of violet, plums, blueberries, cherries, tobacco and chocolate.

In the mouth, the Pomorosso was dry, warm, smooth; fresh, tannic and tasty. It was a full-bodied, perfectly balanced wine and its mouth flavors were intense and fine, showing good correspondence with its bouquet as well as a perfect integration of the oaky notes released by its barrique aging. Its tannins, although very discernible, were also equally gentle and supple, with their delicate astringency counterbalancing the wine’s lively acidity. The Pomorosso had a long finish, with its flavors pleasantly lingering in the mouth for a very long time. Its evolutionary state in my view was mature, meaning that, with 7 years of aging under its belt, it was at or approaching its peak in terms of quality, making me think that additional aging, while certainly possible, would not likely improve its quality any further.

As usual, if you have tasted Pomorosso before, let me know how you liked it!