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, Coppo, Barbera 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 – $$
(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 Coppo, Barbera 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 intense, quite complex and fine, with aromas of red cherries, raspberries, leather, and cigar box.
In the mouth, the wine was dry, warm (you can distinctly feel the “heath” of its ABV on your palate!) and smooth; fresh, tannic (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).