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92 Points | Stephen Tanzer's IWC - November/December 2011
(from vines planted in 1918; this wine did its malolactic fermentation in barriques, 20% new and the rest at least five years old, then was moved into large Slavonian casks in the spring for another year of aging): Bright, dark red. Fresh, floral aromas of cherry and wild herbs, with complementary oak tones. Dense, rich and deep, combining outstanding sweetness of fruit with harmonious acidity and serious power and structure. This will age well on its sheer density. Luca Currado picked these barbera vines early, "with very thick, ripe skins" and a crop level of under 25 hectoliters per hectare. (My sample of the Barbera Scarrone classique showed a very rich, almost syrupy fruit character, stronger oak influence and a roasted quality with air; I did not think this bottle was quite right but was unable to retaste it back in New York as it was not yet in the U.S. market.)