Cascina delle Rose

Rio Sordo Barbaresco Nebbiolo 2016

Independent Sommelier/Wine Educator

9.3

From 3L

Core of red with light brickish edges.

Nose is pretty. Dryish cherries to cherries, strawberries, blackberries flow underneath, raspberries, some fresh rhubarb, notes of cherry Jolly Rancher, red to mid berry cola, some soapy baking powder notes, tobacco, used leather, (might be the glass), soft, mid intensity baking spices, vanilla-in, soft oak shavings, moist clay, limestone, dry top soils, red flowers, red roses & candied violets.

The palate is ripe, juicy; sweet & tart cherries, strawberries, some black berries, dry pomegranate, somewhat stewed/spiced plum, blackberries with circling raspberries, nice mid spice, dry tobacco, leather, grilled meats, soft, mid intensity baking spices, vanilla-in, soft,dry, oak shavings, moist clay, limestone, volcanics, hints of white pepper, dry leaves, dry top soils, red flowers, red roses & candied violets, excellent acidy with a well made, balanced, biggish structure & tension, good length finish that lasts minutes and fall on spice & minerals.

1800 bottles made and only 6 3L’s. This is one of From 3L. — 13 days ago

David, Tom and 5 others liked this

Tenuta delle Terre Nere

-Il Quadro delle Rose- Feudo di Mezzo Etna Rosso Nerello Mascalese 2021

Anthony De Blasi

9.3

A bit too much cassis flavours for my palate which I do not recall when I had my first bottle about a year ago. Nevertheless a very good wine — 7 months ago

Dave, Jan and 19 others liked this

G.D. Vajra

Bricco delle Viole Barolo Nebbiolo 2012

Tobin Spratte

9.4

Brick red fading into brown. Aromas of black and white teas, rose and hibiscus petals, dried cherries, dried leaves, chalk, and clay. Loving the earthiness and complexity. — 2 years ago

Ira, Bob and 8 others liked this

G.D. Vajra

N.S. Delle Neve Metodo Classico Extra Brut Rosé Blend

Jamie Lauder

9.1

50 % Nebbiolo and 50 % Pinot Noir from calcareous and poor soils in Roddino where Barolo area meets Alta Langa.
Vines struggle to dig deep.
Produced in Rose de Saginee method and left on skins for up to 12 hours.
All hand harvested.
Salmon coloured. Cherries and berries, toasted nuts and hibiscus. Crisp and dry, persistent mousse and almost a saline quality on the finish. — 2 months ago

Andrew, Tom and 4 others liked this