Gregory Dal Piaz

Location: New York, NY

Top Dolcetto tasted May 2013

2. Fratelli Barale Dolcetto d'Alba Bussia (2011)

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An old sub variety of Dolcetto with red jacks that is very virus resistance with a very savory flavor. Aged for eight or nine months in ten Hl oak barrels Blue violets appear immediately on the nose followed by sour plum and wild cherry fruit that shows great freshness topped by aromatic eucalyptus like notes with hint of brick and green peppercorn.With  bright acidity, fine firm tannins supporting deep fruit in the mouth, this is very aromatic, layered and rich without being heavy. In fact this is a bit of a powerhouse graced with a long precise mineral laden fresh wild plum finish that shows a hint of balsam on the finale. Heck of a wine. 91pts
 
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  • 1308614azoto If a wine is as "good as it gets," please explain to me why the point score is only 92 points? If this wine is a benchmark bottle of this type of wine, then perhaps it merits a score of 100? Further, were all of these wines tasted side-by-side or are these simply random 'snapshots'? Thanks.


  • 532433brujazz I'd like to cast a vote for an outsider. Oregon's Ponzi Winery's Dolcetto is just scrumptious. Loaded with a tremendous blast of fruit and possessing a moderate amount of complexity, it really cuts the mustard for the varietal. Plus it doesn't cost a bundle.


  • 880703teddz Don't know if "wet dog" is one of those reductive aromas, but it's something I've often noted in dolcettos. For me, I don't need gobs of extract (or gobs of dollars) in a dolcetto. Let's face it, this is normally a trattoria staple, not something to gush over as though it's a 20 year Barolo. Fresh fruit (I like the boysenberry descriptor), not much tannin. And burgers ...you betcha that's a good match. Nice Dolcetto d"Alba in my market by Sergio Grimaldi for $13. Probably wouldn't crack 86 points in any critic's book, but it suits me just fine.



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