Intense ruby red color. Expressive aromas typical of Barbera with cherry and forest fruit notes matched with a balanced, lively mouthfeel and acidic freshness on the finish.
Specs
Vintage: 2018
Grape variety: Barbera
Subarea: Falletto subarea in Serralunga d’Alba
Exposure: Southwest
Yield: 50 hL/ha
Age of vines: 27-32 years old
Harvest date: October 3-4, 2018
Fermentation and maceration: 15 days in stainless steel vats
Malolactic fermentation: completely developed
Refinement: 14 months in French oak barrels; 1 month in bottle
Bottling: May 2020
Alcohol: 15.7% vol.
Total acidity: 6.0 g/L
pH: 3.45
Total extract: 30.20 g/L
Optimal period for consumption: 2020-2030
2016 Bruno Giacosa Barbera D’Alba
Tasting Notes
Intense aromas and flavors of cherry, layered with hints of licorice, graphite, and plum preserves. Balanced and full-bodied on the palate with nicely integrated acidity.
Specs
Vintage: 2016
Grape variety: Barbera
Subarea: Falletto subarea in Serralunga d’Alba
Exposure: Southwest
Yield: 50 hL/ha
Harvest date: 28-30 September 2016
Fermentation and maceration: 12 days in stainless steel vats
Malolactic fermentation: completely developed
Refinement: 13 months in French oak barrels; 1 month in bottle Bottling: May 2018
Alcohol: 15%
Total Acidity: 6.95 g/L
pH: 3.40
Total extract: 30.8 g/L
Optimal period for consumption: 2018-2024
What’s Included
4-bottles:
2x 2018 Bruno Giacosa Barbera D’Alba
2x 2016 Bruno Giacosa Barbera D’Alba Case:
6x 2018 Bruno Giacosa Barbera D’Alba
6x 2016 Bruno Giacosa Barbera D’Alba
Price Comparison
Not for sale on winery website, $720/case MSRP
About The Wineries
Winery: Bruno Giacosa
Location: Neive, Italy
One of the legendary winemakers of the world, Bruno Giacosa crafted the most prestigious single-vineyard Barolo and Barbaresco wines during a career that spanned nearly eight decades. He joined the family business at the age of 15, representing the third generation of his Langhe winemaking family.
Giacosa’s unfailing pursuit of perfection, his unrivaled palate and his intimate knowledge of vineyards in the Langhe quickly drew recognition and helped establish Piedmont as a leading wine region. In 1980, Giacosa began to acquire prime parcels in Serralunga d’Alba, La Morra and Barbaresco to produce wines that are rightly regarded as the finest expressions of Nebbiolo.
His legacy rests with daughter Bruna, who continues to uphold her father’s winemaking philosophy to respect traditional techniques while using the best of modern technology. The goal is for each distinguished site to produce articulate, unique wines.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Bruno Giacosa Barbera D’Alba Vertical
4 bottles for $129.99 $32.50/bottle + $2/bottle shipping
Case of 12 for $329.99 $27.50/bottle + $1/bottle shipping
I received an email from Alice apologizing for the lateness of the email and wine. I assured her I was up for the challenge. The wine arrived today cold and I am sure several days of resting would have benefited this wine, but I take this duty seriously, so here are my notes. We had the 2016.
The wine was cold and I did not get a nose on it. My husband smelled alcohol and cherries. We had already planned dinner of beef stroganoff with fresh peas and plenty of mushrooms.
First sips for both of us was like drinking pure cranberry juice, sweet and tart. I love cranberries and eat the fresh ones year round, so it was a great sip for me.
The more the wine warmed up, the more it evolved from cranberries to dark cherries or freshly picked blackberries ripened by the sun. The nose finally opened up to reveal berry, but also cinnamon, licorice or spice notes. Still no legs.
The wine continued to evolve over the evening. The meal did not distract from the wine, but neither did it enhance it. This wine would do better with a great steak, aged cheese, or meat. It has enough acid to cut through the fat. We tried it with chocolate truffles and it was a great pairing.
Now reading the description, I got no oak out of the wine. This wine does have sediment which is not surprising given the age.
I left a little for tomorrow and will update if the wine changes. Thank you always to Alice and Casemates. I am available for questions.
@louas I have had Barbera with “legs” so guessing it is this wine. It is not a bad thing. Just something I noticed. I poured a little bit this morning to see if the cold had something to do with it, but no change.
@louas The higher the alcohol content in a wine, the more tears form on the wine glass, giving the wine “legs.” Though it’s far from foolproof, you’ll notice this observation to be pretty accurate, as red wines tend to have more legs than white wines because red wines tend to be higher in alcohol content! (FWIW, but don’t quote me.)
@klezman@louas From google, so its accuracy could be debated: Wine legs, also referred to by the French as the “tears of a wine,” are the droplets or streaks of water that form on the inside of a wine glass as you move the wine around. While some people think these legs relate to the quality, sweetness or viscosity of the wine, THEY DO NOT.
AND…The prominence of legs in a glass generally indicates higher alcohol content, and thus a richer texture and fuller body. That’s why they’re especially prominent in fortified wines and high-proof spirits. It’s also known that legs are diminished by chilling a beverage or diluting it with ice. So, what do they really mean? Maybe one of our winemakers can chime in and clarify what “legs” indicate?
@jmdavidson1@klezman@louas
Hi Everyone, Legs are created by both higher alcohol and residual sugar. Both add to the overall viscosity. Since American wine writers tend to prefer new world richer and extractive wines, they will always rate a wine with thick legs higher. Or vis versa wines with no legs lower. In Germany we call them " Kirchenfenster" Church Windows. I have always liked ALba Barbera. I’m in legs or not.
@ScottHarveyWine I agree with you. It matters not much to me whether a wine has legs or not. It is about the taste. Day 2 brought out the cherry flavors.
I like Barbera. (Some of you may be surprised. You shouldn’t be.) It’s serious wine (d’Alba more than d’Asti, IMO), generally well-made, food-friendly, and fairly well-priced. A Vietti Barbera is probably my go-to at an Italian restaurant if one is featured on the wine list.
Please take the notes below with some context, as the wine arrived (in near-freezing temperatures, shipped rapidly most of the way across the country) about 8 hours ago. I did not decant it. I just popped and poured a decent-sized glass about 20-25 minutes ago, so I’m sure it will be tight and still suffering from travel shock. (My plan is to post a second note tomorrow after my wife and I have had a glass tomorrow night and see how it opens up.)
I received the 2016. I like my wines older than most people like theirs, and I am a firm believer that this applies most so to (most) serious Italian wines. Even so, my initial impression was a bit taken aback to see that WD was trying to sell a Barbera that was 8 years past vintage.
Silly me.
Mea culpa.
This wine does not mess around. This is a serious, EXTREMELY structured Barbera.
The wine is 15% ABV. (I have no idea what the 2016 vintage and harvest were like in Alba so I have no idea whether this is typical or an outlier). So it has a foot towards the new world in that sense, but it doesn’t quite show that level of alcohol on the nose.
In the glass: Gorgeous color, dark and inky. Barbera dressing up as PS for Valentine’s Day to seduce me?
Color me impressed. Thin purple-red rim around the edges. I would not peg this for an 8-year old Barbera, maybe a 10 year old zin from the color. Looks viscous for a Barbera. Legs for days (I guess that’s the 15% ABV).
Nose: Dried cherries on the nose, a bit brooding. It smells… dense? A bit of (stewed?) plum? It comes across as a big wine, especially for a Barbera. Wow, I’m going to like this. Something also a bit citrusy but concentrated (blood orange syrup?) in the mix. Something floral (sorry, I suck at identifying most floral scents beyond “flowers”). A little bit oaky FOR A BARBERA D’ALBA, but it’s very subtle (I can barely smell it). It’s quite fascinating to nose. “Intriguing” is probably the best characterization.
On the palate: Acidity and freshness immediately come across on the attack. It’s almost a bait-and-switch from how the wine looks and smells. It’s a Barbera, alright, that acidity and lighter cherry/strawberry syrup combo is unmistakable, but there’s fantastic concentration and depth of flavor. It’s got much more viscosity and concentration than most lower-end Barberas without losing the flavor and acid. (A bit like a more acidic and more concentrated Scott Harvey Toy Vineyard, if my memory serves me.) I’m really liking the viscosity – I like my wines (and whiskey) viscous and mouth-coating, and this does the job.
I’m dying for some cheese now. Or even (veal) Osso Bucco – this can hold up to it. (I don’t know that I’d pair this with any beef stronger than a filet mignon – which is just steak for people who don’t like beef – but light pork, veal, poultry, cheeses will all sing with this).
Really fantastic acidity, a bit of tannin. Very long finish that keeps going and going…
This is a food wine that doesn’t need food. It will just be even better with it.
Yeah, this is a winner even an hour after pouring it into the glass.
Overall… at this price? It’s kind of a screaming deal. It nods towards the new world without crossing the pond or losing what makes Barbera so delicious. You can get cheaper Barberas, but I don’t think you’ll find something like this at this price point elsewhere. It feels like even the 2016 is quite a way from hitting its decline, several years at minimum.
@PetiteSirah yeah, I hear that. It can be hard to have rational debates or even discussions. Sadly, even the political discussion here got too heated and vitriolic.
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations).
Bruno Giacosa Barbera D’Alba Vertical - $60 = 15.38%
Pro chatter you say? Well not much.
Wine Spectator chattered on the 2016:
91 points. The plum and blackberry fruit stains the palate in this meaty, spicy and intense red. The sheer size and density is offset by vivid acidity, which keeps this focused and long. Think grilled meat. Drink now through 2024. 150 cases imported. Bruce Sanderson 11/30/18
side note… noblemerchants.com (?) has the 2015 and 2017 on sale for $24 plus the ship if you want a four year vertical. 2018 same price but still cheaper here considering the shipping costs.
I am supposed to be a Labrat for the 2018, but, alas! 1) the wine has not arrived (expected late today), and 2) my sense of smell/taste has departed – not covid, not a cold (as @karenhynes with the last offering), but a fall 4 weeks ago with a head injury (a gash above my left eye, some cracks in the cranium, some slight bleeding inside the cranium (didn’t penetrate the brain), a broken nose, a broken finger, and worsened hearing and no smell and almost no taste. Most things are healing well, but still waiting to see what happens with recovering my senses. CT scan and followup next week.
I’ll admit I’m pretty surprised to see Barbera d’Alba north of 15% alcohol. That’s a pretty cool region. The rat reports, though, reinforce the chemistry - plenty of acid and still a food wine. Weird.
@chipgreen wonder if it has different rules as an Italian import? Seems the main problem we usually see is that small wineries have to do paperwork and sometimes pay high fees for each state they want to ship to. Just thinking maybe for something like this wine the “importer” already has that in place. Not sure how that aspect of the business works, but that would make sense. (But yeah definitely unfair to small independent wineries)
I’ve a much belated lab rat report for you today, on the Falletto di Bruno Giacosa 2018 Barbera d’Alba. It’s always great getting the note from Alice that I’ve been selected as a lab rat, but unfortunately I was away from home and didn’t make it back until this morning. I did manage to get the bottle today, though, and was finally able to open it just… ninety minutes or so ago. So here’s some first impressions from my unsophisticated palate.
My nose has been a bit runny yesterday and today, but the aroma seems pretty shut down to me. Not completely; I get some dark red fruit, but to be honest, not much else. And I should mention it’s not been cold; if anything it’s unseasonably warm here: my thermometer read a high of 61ºF today. The fruit goes a little brighter and sharper with a sip, with some spice following it. While the fruit stands out to me, I’d say fruit forward, but this is not at all jammy. It’s a more reserved example, and with I would say well-integrated tannins, very smooth.
While this is 15.5 (according to the label) or 15.7 (from the specs above), this does not taste “hot” to me. Honestly, it seems very well balanced and I would guess no more than 14.5% if I were guessing, maybe less. We’ll see how I feel after a couple glasses, though…
It goes OK with a “Southwestern” style salad tonight (rice, tomatoes, corn, greens, beans, chili peppers, and so on), but this is not an ideal pairing. If I’d thought more about it, I’d probably have tried to get some pasta with a good red sauce going, but was not really thinking ahead today.
If I hadn’t just bought too much wine (did I mention that trip I just got back from was to Santa Cruz & Paso Robles?) I might get some of this to lay down, based on the 2016 notes above. While priced maybe a bit higher than most Casemates offers, Barbera d’Alba is not an everyday wine. I’ve only had a couple, at least. This is good today, but I’d be more interested in seeing how it develops over time, myself.
I’m looking forward to giving this a try. Thanks @winedavid49 for making it available. Living rurally, I don’t often get a chance to buy high quality Italian Barbera.
2018 Bruno Giacosa Barbera D’Alba
Tasting Notes
Specs
2016 Bruno Giacosa Barbera D’Alba
Tasting Notes
Specs
What’s Included
4-bottles:
Case:
Price Comparison
Not for sale on winery website, $720/case MSRP
About The Wineries
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Feb 26 - Tuesday, Feb 27
Bruno Giacosa Barbera D’Alba Vertical
4 bottles for $129.99 $32.50/bottle + $2/bottle shipping
Case of 12 for $329.99 $27.50/bottle + $1/bottle shipping
2018
2016
2016 Bruno Giacosa Barbera D’Alba
I received an email from Alice apologizing for the lateness of the email and wine. I assured her I was up for the challenge. The wine arrived today cold and I am sure several days of resting would have benefited this wine, but I take this duty seriously, so here are my notes. We had the 2016.
The wine was cold and I did not get a nose on it. My husband smelled alcohol and cherries. We had already planned dinner of beef stroganoff with fresh peas and plenty of mushrooms.
First sips for both of us was like drinking pure cranberry juice, sweet and tart. I love cranberries and eat the fresh ones year round, so it was a great sip for me.
The more the wine warmed up, the more it evolved from cranberries to dark cherries or freshly picked blackberries ripened by the sun. The nose finally opened up to reveal berry, but also cinnamon, licorice or spice notes. Still no legs.
The wine continued to evolve over the evening. The meal did not distract from the wine, but neither did it enhance it. This wine would do better with a great steak, aged cheese, or meat. It has enough acid to cut through the fat. We tried it with chocolate truffles and it was a great pairing.
Now reading the description, I got no oak out of the wine. This wine does have sediment which is not surprising given the age.
I left a little for tomorrow and will update if the wine changes. Thank you always to Alice and Casemates. I am available for questions.
@danandlisa I’m curious if “still no legs” is just an observation, or if “legs” are indicative of certain properties of the wine?
@louas I have had Barbera with “legs” so guessing it is this wine. It is not a bad thing. Just something I noticed. I poured a little bit this morning to see if the cold had something to do with it, but no change.
@louas The higher the alcohol content in a wine, the more tears form on the wine glass, giving the wine “legs.” Though it’s far from foolproof, you’ll notice this observation to be pretty accurate, as red wines tend to have more legs than white wines because red wines tend to be higher in alcohol content! (FWIW, but don’t quote me.)
@jmdavidson1 @louas I thought it was mostly about viscosity. Which is heavily affected by alcohol content.
@klezman @louas From google, so its accuracy could be debated: Wine legs, also referred to by the French as the “tears of a wine,” are the droplets or streaks of water that form on the inside of a wine glass as you move the wine around. While some people think these legs relate to the quality, sweetness or viscosity of the wine, THEY DO NOT.
AND…The prominence of legs in a glass generally indicates higher alcohol content, and thus a richer texture and fuller body. That’s why they’re especially prominent in fortified wines and high-proof spirits. It’s also known that legs are diminished by chilling a beverage or diluting it with ice. So, what do they really mean? Maybe one of our winemakers can chime in and clarify what “legs” indicate?
@jmdavidson1 @klezman @louas
Hi Everyone, Legs are created by both higher alcohol and residual sugar. Both add to the overall viscosity. Since American wine writers tend to prefer new world richer and extractive wines, they will always rate a wine with thick legs higher. Or vis versa wines with no legs lower. In Germany we call them " Kirchenfenster" Church Windows. I have always liked ALba Barbera. I’m in legs or not.
@ScottHarveyWine I agree with you. It matters not much to me whether a wine has legs or not. It is about the taste. Day 2 brought out the cherry flavors.
@danandlisa @ScottHarveyWine
100%
I like Barbera. (Some of you may be surprised. You shouldn’t be.) It’s serious wine (d’Alba more than d’Asti, IMO), generally well-made, food-friendly, and fairly well-priced. A Vietti Barbera is probably my go-to at an Italian restaurant if one is featured on the wine list.
Please take the notes below with some context, as the wine arrived (in near-freezing temperatures, shipped rapidly most of the way across the country) about 8 hours ago. I did not decant it. I just popped and poured a decent-sized glass about 20-25 minutes ago, so I’m sure it will be tight and still suffering from travel shock. (My plan is to post a second note tomorrow after my wife and I have had a glass tomorrow night and see how it opens up.)
I received the 2016. I like my wines older than most people like theirs, and I am a firm believer that this applies most so to (most) serious Italian wines. Even so, my initial impression was a bit taken aback to see that WD was trying to sell a Barbera that was 8 years past vintage.
Silly me.
Mea culpa.
This wine does not mess around. This is a serious, EXTREMELY structured Barbera.
The wine is 15% ABV. (I have no idea what the 2016 vintage and harvest were like in Alba so I have no idea whether this is typical or an outlier). So it has a foot towards the new world in that sense, but it doesn’t quite show that level of alcohol on the nose.
In the glass: Gorgeous color, dark and inky. Barbera dressing up as PS for Valentine’s Day to seduce me?
Color me impressed. Thin purple-red rim around the edges. I would not peg this for an 8-year old Barbera, maybe a 10 year old zin from the color. Looks viscous for a Barbera. Legs for days (I guess that’s the 15% ABV).
Nose: Dried cherries on the nose, a bit brooding. It smells… dense? A bit of (stewed?) plum? It comes across as a big wine, especially for a Barbera. Wow, I’m going to like this. Something also a bit citrusy but concentrated (blood orange syrup?) in the mix. Something floral (sorry, I suck at identifying most floral scents beyond “flowers”). A little bit oaky FOR A BARBERA D’ALBA, but it’s very subtle (I can barely smell it). It’s quite fascinating to nose. “Intriguing” is probably the best characterization.
On the palate: Acidity and freshness immediately come across on the attack. It’s almost a bait-and-switch from how the wine looks and smells. It’s a Barbera, alright, that acidity and lighter cherry/strawberry syrup combo is unmistakable, but there’s fantastic concentration and depth of flavor. It’s got much more viscosity and concentration than most lower-end Barberas without losing the flavor and acid. (A bit like a more acidic and more concentrated Scott Harvey Toy Vineyard, if my memory serves me.) I’m really liking the viscosity – I like my wines (and whiskey) viscous and mouth-coating, and this does the job.
I’m dying for some cheese now. Or even (veal) Osso Bucco – this can hold up to it. (I don’t know that I’d pair this with any beef stronger than a filet mignon – which is just steak for people who don’t like beef – but light pork, veal, poultry, cheeses will all sing with this).
Really fantastic acidity, a bit of tannin. Very long finish that keeps going and going…
This is a food wine that doesn’t need food. It will just be even better with it.
Yeah, this is a winner even an hour after pouring it into the glass.
Overall… at this price? It’s kind of a screaming deal. It nods towards the new world without crossing the pond or losing what makes Barbera so delicious. You can get cheaper Barberas, but I don’t think you’ll find something like this at this price point elsewhere. It feels like even the 2016 is quite a way from hitting its decline, several years at minimum.
I can’t wait to revisit this tomorrow.
STAY TUNED.
… and as I finish my glass, a bit of tartrate crystal even on the first glass. This bottle definitely got cold!
@PetiteSirah great to see you here! And excellent report with very helpful details. Other would-be rats should take a lesson!
@klezman I miss you guys, but I think we can all agree that Facebook is not good for me and I departed at just the right time.
@PetiteSirah yeah, I hear that. It can be hard to have rational debates or even discussions. Sadly, even the political discussion here got too heated and vitriolic.
@PetiteSirah Excellent job of rattage!
@rpm a compliment from you on tasting notes is high praise indeed! Hope all is well.
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations).
Bruno Giacosa Barbera D’Alba Vertical - $60 = 15.38%
Pro chatter you say? Well not much.
Wine Spectator chattered on the 2016:
91 points. The plum and blackberry fruit stains the palate in this meaty, spicy and intense red. The sheer size and density is offset by vivid acidity, which keeps this focused and long. Think grilled meat. Drink now through 2024. 150 cases imported. Bruce Sanderson 11/30/18
side note… noblemerchants.com (?) has the 2015 and 2017 on sale for $24 plus the ship if you want a four year vertical. 2018 same price but still cheaper here considering the shipping costs.
fwiw
I am supposed to be a Labrat for the 2018, but, alas! 1) the wine has not arrived (expected late today), and 2) my sense of smell/taste has departed – not covid, not a cold (as @karenhynes with the last offering), but a fall 4 weeks ago with a head injury (a gash above my left eye, some cracks in the cranium, some slight bleeding inside the cranium (didn’t penetrate the brain), a broken nose, a broken finger, and worsened hearing and no smell and almost no taste.
Most things are healing well, but still waiting to see what happens with recovering my senses. CT scan and followup next week.
@Mark_L good lord! Hope you heal up fully and quickly!
@Mark_L wow, get better!
@Mark_L
Oh no!! That sounds horrible. I hope you heal quickly!
@Winedavid49 @WCCWineGirl I hope you understand why I declined to open the bottle when it arrived today.
I’ll admit I’m pretty surprised to see Barbera d’Alba north of 15% alcohol. That’s a pretty cool region. The rat reports, though, reinforce the chemistry - plenty of acid and still a food wine. Weird.
TASTING NOTES:
2016 - “Intense aromas and flavors of cherry, layered with hints of licorice, graphite, and plum preserves
Mmm … Reminds me of chewing on pencils in grade school …
43 states plus DC. Must be the most widely available CM offer yet!
@chipgreen wonder if it has different rules as an Italian import? Seems the main problem we usually see is that small wineries have to do paperwork and sometimes pay high fees for each state they want to ship to. Just thinking maybe for something like this wine the “importer” already has that in place. Not sure how that aspect of the business works, but that would make sense. (But yeah definitely unfair to small independent wineries)
This sounds pretty tasty and interesting…thinking…
I’ve been trying to cut down my wine purchases but may have to cave in on this one.
Hello hello, 'mates!
2018 Bruno Giacosa Barbera D’Alba
I’ve a much belated lab rat report for you today, on the Falletto di Bruno Giacosa 2018 Barbera d’Alba. It’s always great getting the note from Alice that I’ve been selected as a lab rat, but unfortunately I was away from home and didn’t make it back until this morning. I did manage to get the bottle today, though, and was finally able to open it just… ninety minutes or so ago. So here’s some first impressions from my unsophisticated palate.
My nose has been a bit runny yesterday and today, but the aroma seems pretty shut down to me. Not completely; I get some dark red fruit, but to be honest, not much else. And I should mention it’s not been cold; if anything it’s unseasonably warm here: my thermometer read a high of 61ºF today. The fruit goes a little brighter and sharper with a sip, with some spice following it. While the fruit stands out to me, I’d say fruit forward, but this is not at all jammy. It’s a more reserved example, and with I would say well-integrated tannins, very smooth.
While this is 15.5 (according to the label) or 15.7 (from the specs above), this does not taste “hot” to me. Honestly, it seems very well balanced and I would guess no more than 14.5% if I were guessing, maybe less. We’ll see how I feel after a couple glasses, though…
It goes OK with a “Southwestern” style salad tonight (rice, tomatoes, corn, greens, beans, chili peppers, and so on), but this is not an ideal pairing. If I’d thought more about it, I’d probably have tried to get some pasta with a good red sauce going, but was not really thinking ahead today.
If I hadn’t just bought too much wine (did I mention that trip I just got back from was to Santa Cruz & Paso Robles?) I might get some of this to lay down, based on the 2016 notes above. While priced maybe a bit higher than most Casemates offers, Barbera d’Alba is not an everyday wine. I’ve only had a couple, at least. This is good today, but I’d be more interested in seeing how it develops over time, myself.
Well, I can’t give night 2 results because my wife drank it all while I was out.
Which I guess is a review in and if itself, in a way.
/giphy beautiful-nominated-rhinoceros
I’m looking forward to giving this a try. Thanks @winedavid49 for making it available. Living rurally, I don’t often get a chance to buy high quality Italian Barbera.