2001 Produttori del Barbaresco Barbaresco Riserva Pora
International Wine Cellar | Rating: 92($55) Moderately saturated medium red. Perfumed nose offers redcurrant, dried rose, cedar and earth. Silky, lush and suave; pliant and light on its feet. I find this brighter and more perfumed than past vintages of this cru. Finishes with firm, late-arriving tannins and noteworthy juicy persistence. I don't recall a better previous vintage under this label.Author: Stephen TanzerIssue: November/December 2007
Wine Spectator | Rating: 91Gorgeous aromas of strawberry, raspberry and flowers. Full-bodied, with soft tannins and a long, velvety finish. Beautiful and rich. Balanced. Best after 2008. 1,400 cases made.Author: James Suckling
Wine Advocate | Rating: 90The 2001 Barbaresco Riserva Pora is perhaps the least refined of these wines. It is a deeply expressive, masculine Barbaresco that presents a wilder, more animalistic expression of Nebbiolo, with underlying notes of macerated cherries, licorice, tar and earthiness and a bold personality defined by its somewhat unpolished tannins. It is a little rough around the edges, but beautiful in its rusticity.Author: Antonio Galloni
Self | Rating: 92Drink Dates: 2011-2016Author: Tato
Nebbiolo is the king of , and usually the only grape in the and wines of this region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.
In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release. Some of the best examples of this variety come from , , , and .
The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.
Collector Data For This Wine
- 99 bottles owned
- 24 collectors
- Average collector rating: 92
(Out of 24 collectors)