From the Cellar30 Dec 2020
- Category: Uncorked Tonight
(July 11, 2020) ... When I first tried this wine it was back in 2012 and it was a wine made for "quick consumption" ... but it was also a wine made with a new grape, which crossed Nebbiolo and Barbera, both of which have good ageing potential and are known for good acidity - so why would this new wine not age? I held a bottle of two ... and I held it and I held it --- 12 years later (or ten years from the first time I tried it) I opened the bottle and found the following:
Cafe mocha ... yes it started out with a cafe mocha like note, but also plenty of fruit: blackberry, black cherry, blueberry, sour raspberry, along with delicate white and red peppercorns - but the thing that really stuck out was the acidity, a big, heavy punch of acidity - it did not hurt the wine, what it did manage to do is keep it feeling fresh. So for those at Banfi who originally believed this wine was not for ageing ... think again - I have more bottles in the cellar, let's see what happens.