2009 Barbaresco Albesani, Santa Stefano, Bruno Giacosa

2009 Barbaresco Albesani, Santa Stefano, Bruno Giacosa

Product: 14809
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2009 Barbaresco Albesani, Santa Stefano, Bruno Giacosa

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Description

The 2009 Barbaresco Santo Stefano is a big improvement over the 2008, although it still isnt up to the level of the best wines that emerged from this historic cellar in Neive over the last four decades. Crushed flowers, tobacco, cloves and sweet dried cherries are all woven together nicely. Overall, the 2009 is a pretty Barbaresco with lovely mid-palate pliancy and fine overall harmony. The balance of fruit, acidity and tannin is solid. Stylistically, it is a fairly light to medium-bodied wine with much more near-term appeal than potential for aging. Anticipated maturity: 2012-2019.
Antonio Galloni - 31/10/2012

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Wine Advocate89/100
The 2009 Barbaresco Santo Stefano is a big improvement over the 2008, although it still isnt up to the level of the best wines that emerged from this historic cellar in Neive over the last four decades. Crushed flowers, tobacco, cloves and sweet dried cherries are all woven together nicely. Overall, the 2009 is a pretty Barbaresco with lovely mid-palate pliancy and fine overall harmony. The balance of fruit, acidity and tannin is solid. Stylistically, it is a fairly light to medium-bodied wine with much more near-term appeal than potential for aging. Anticipated maturity: 2012-2019.
Antonio Galloni - 31/10/2012 Read more

About this WINE

Nebbiolo

Nebbiolo

Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

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