Spend some time with the nose here — it’s quite layered, with initial bold damp earth and dried herbs giving way to deep cherry cola and a touch of wintergreen mint. The palate has bright acidity and a moderate grip, and is showing the wine’s oak load at present, so decant long for near term enjoyment, or age it 3 to 5 years.
Renato Ratti, Barbera d’Asti (Piedmont, Italy) 2013
By Rich Cook