Jeremy Autry

9.2

Kyle, here is a nice one for the price point. — 6 years ago

Chris MacLean

9.1

More fruit than the 2018. Both were fine examples of crisp, herbal style Barbera. — 6 years ago

with Sarah

Alyssa Brady

8.9

Very good! — 8 years ago

with Steve and Mariana

Camilo Jaramillo

9.1

180309 @home con Veronica . Con carne. Alto sabor a alcohol, bajo en tanino, rojizo — 8 years ago

Cathern Hodges

9.0

Cathern had this 8 years ago

John Wight

Sommelier/Wine Director Luce Restaurant

9.2

Terrific for a 10yr Dolcetto! Still plenty of life left. Gripping tannins and dark fruit — 10 years ago

Doug Hengel

9.2

The glories of Nebbiolo! I bought 3 bottles at the producer in 2011. Plenty of forest floor and great aromatics here. Great length. Two bottles left, not sure this has peaked yet. — 11 years ago

Morgan Charlotte

9.2

An absolute favourite of mine, not just your classic Dogliani wine. — 11 years ago

"Odedi"

8.9

#AgedWineTuesday

Dark ruby in color with a wide light brick rim.

Powerful nose of blueberries, raspberries, pomegranates, black currants, wood, licorice, earth, Indian spices, vinaigrette, forest floor, wet leaves and black pepper.

Medium bodied with medium plus acidity.

Dry on the palate with cherries, raspberries, cranberries, strawberries, wood, licorice, earth, spices, leather, smoke, bell pepper, herbs, coffee, forest floor, tobacco leaf and peppercorn.

Tangy finish with fine grained tannins and tangy pomegranates.

This is an aged Barbera from Piedmont, Italy. At this point, it is showing great complexity both on the nose and on the palate.

This 21 year old is over the hill by now, but still drinkable, especially with food. Died after 2 hours of airtime. It is always enjoyable to try these old wines. I loved smelling on it for a long time.

Thank you Paul for sharing.

I paired it with cheeses and olives. Was especially nice with the Brie cheese.

Mostly Barbera grapes with a small portion of Dolcetto. Aged for 18 months in oak barrels.

14% alcohol by volume.

89 points. — 6 years ago

tim bruinius

9.1

Slight earth ripe stone fruit. Excellent. Traditional blend reminds me of Italy. — 7 years ago

Jason Sliwa

9.3

In great shape! Gentle tannins, moderate fruit expression with acidity- all coming together. — 8 years ago

Tara Pegram

9.1

Medium dry, great with steak — 8 years ago

Jonathan Kozaczuk

9.0

Black cherry, with some cassis, leather and spice. Fresh acidity complements the fruit. — 9 years ago

Riddley Walker

8.9

2013 vintage
Лилия, фрезия, кардамон, вишня, ежевика, подлесок. Тело не то чтобы полное, но мускулистое; ещё молодые, вяжущие танины; свежая ментольная кислотность. Интересно меняется в разных бокалах, но лучше подходит бургундско-барольный; стоит чуть-чуть охладить. Бодро, чисто и интенсивно. Ещё молодо, интересно посмотреть, как будет развиваться со временем в отсутствие диоксида серы. — 10 years ago

Ryan Fletter

10

Amazing!! This is happening right now with Anna and Valentina Abbona of Marchesi di Barolo unreal kindness this family exudes.....
— 11 years ago

Chris Baggetta

Sommelier/Wine Director Quince Restaurant

9.3

100% Nebbiolo Rosato - perfect with yellow bell peppers and bagna cauda. — 13 years ago

Olga Stelmashenko

9.2

Wedding gift from Ambra and Daniele. Was delicious, smooth and full bodied with soft tannins. Drank with Ian for Charlotte's virtual birthday party — 6 years ago

Peter van den Besselaar

9.0

Vintage 2016 — 7 years ago

Fredybeans

8.9

Jaune clair
Nez de fève tonka agrume
Bouche ample fraiche fiable en tension et fraîche — 7 years ago

Jan de Weerd

9.4

Barolo at its best. Powerful tannins that took you down several flights to a fantastically lingering finish. Old country style minerally and narrow — 8 years ago

with Tammy

Ted Corvey

8.9

Really enjoyable white. Bright and exciting on the nose and palate. Great balance and perfect hot summer day acidity. Big QPR summer white. — 9 years ago

Js Sim

10

Good vintage spicy with full body goes very well with duck — 10 years ago

Mike Lev

9.0

Theres something cool about folks trying to make dolcetto either something it isn't or, perhaps, making the best interpretation of dolcetto possible. The Abonna family does this year after year, weather permitting. — 11 years ago

jerod peitsmeyer

9.0

inky and delicious. — 12 years ago