Gregory Dal Piaz

Location: New York, NY

Editor at Snooth Happy to answer all your wine related questions.

Top Dolcetto tasted May 2013

4. Giuseppe E Figlio Mascarello Dolcetto d'Alba Bricco (2011)

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Darker, more muscular on the nose than the Santo Stefano with dark fruit a bit of tar, some dried strawberry, strawberry seeds and mineral notes with a touch of dried herb. In the mouth this is  juicy and moderately full bodied though remaining elegant with dark berry fruit framed by nice forest floor balsamic notes. There’s a bit of Barolo character here, with super fine tannins lending a mineral edge on the  elegant long if simple finish that is driven by some fine acidity. 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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