2005 Produttori del Barbaresco "Pora" Riserva

SKU #1054376 92 points Robert Parker's Wine Advocate

 The 2005 Barbaresco Riserva Pora is wonderfully layered in its dark cherries, spices, menthol, licorice and minerals. The medium-bodied Pora is one of the firmer and more linear Riservas in 2005. Still, it shows exceptional balance in a powerful style that will require a measure of patience. Here, too, the finish is wonderfully elegant. Anticipated maturity: 2015-2025. 92+ Points (AG)  (10/2009)

92 points Wine Spectator

 Offers fabulous aromas of blueberry and sandalwood. Full-bodied, with ripe, velvety tannins and a persistent, attractively fruity aftertaste. This will be gorgeous with bottle age. Best after 2011. 1,200 cases made. (JS)  (12/2009)

90 points Stephen Tanzer's International Wine Cellar

 Bright red. Fresh, mineral-tinged red fruits and menthol make for a vibrant nose. Sweet, silky and deep, displaying more density and stuffing today than the 2004. Finishes broad and long, with very good acid lift  (12/2009)

90 points Vinous

 As it often is, the 2005 Barbaresco Riserva Pora is one of the most open and resolved of these 2005s. It, too, can use some air though, so opening a few hours in advance is essential. Early tertiary notes of tobacco, cedar, menthol, earthiness, smoke, licorice, dark spices and black cherries are nicely expressed. The 2005 doesn't have the multi-dimensional personality of the best Riservas, but in exchange, it is one of the most resolved and ready to go of these wines. At the outset, I had hoped the tannins would resolve in a slightly more polished manner, but they have not. In a good cellar, the 2005 will drink well for another decade plus. (AG)  (6/2016)

90 points Wine Enthusiast

 Here’s a bright and very polished Riserva Barbaresco with clean and focused aromas of white cherry, cola, wild berries and dried currants. This expression from the Pora cru (known for its cellar-worthy wines) shows good acidity and drying tannins.  (12/2010)

K&L Notes

General Manager Aldo Vacca's notes: "The Dolce Vita Wine...The sandier soil gives to the Pora wine a smoother character, tannins are soft and the aromas always tend to evolve a little faster. This vineyard shows a more exotic character, sometime earthier, than others. It has a laid back attitude and it makes me feel like I want to sip it resting in my comfortable armchair, eating pieces of Parmigiano Reggiano cheese, watching an old Fellini movie."

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Price: $59.99
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Staff Image By: Gary Westby | K&L Staff Member | Review Date: 6/2/2010 | Send Email
I have been told that the 2005 vintage in Piemonte is inconsistent, but Greg, Guido & Kirk have been finding some mighty good ones! The Pora Riserva from the Produttori Del Barbaresco is better than good- it is great. This savory, vinous beast of a wine has plenty of old fashioned tar and dry, natural Nebbiolo fruit for the graduate of Barbaresco. While the wine has a long future ahead of it, I want to drink it now with lamb shank or Osso Bucco. Just make sure to decant it an hour or more ahead of time!
Drink from 2010 to 2020

Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 6/1/2010 | Send Email
I love this particular bottling from the great Produttori del Barbaresco. Always a style that is very mineral and high acid, yet approachable, especially in 2005 I think. It's not inexpensive but it is first class. Lovely stuff.

Additional Information:



- Tar and roses are the two descriptors most associated with this red grape grown, almost solely, in Italy's Piedmont, where it has achieved fame under the guises of the incredibly and age-worthy wines of Barolo and Barbaresco. Characterized by chewy tannins, high acidity, high-tone cherry and raspberry fruit and truffle aromas and flavors, Nebbiolo has rightfully earned its reputation. Sadly the late-ripening varietal is quite delicate and is prone to disease as well as damage by hail that frequently pelts the region. Outside of Barolo and Barbaresco, Nebbiolo is grown in the DOCs of Gattinara, Spanna and Ghemme. The Nebbiolos of the Nebbiolo d'Alba DOC in the southeastern part of Piedmont are generally lighter and more immediately approachable versions of the grape, aged for less time than Barolo and Barbaresco, which also makes them less expensive. Langhe Nebbiolos are generally made from declassified fruit from the aforementioned regions of Barolo, Barbaresco and Nebbiolo d'Alba.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


- Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well.
Specific Appellation:


- Barbaresco is a small village in Piedmont rising up out of the plain to sit in the Langhe hills. Here they produce a 100% Nebbiolo wine that takes its name from the village. Barbaresco is a serious wine of power and depth with an ability to age for multiple decades. Often thought of as the feminine version of Barolo, Barbaresco is a dramatically smaller region than its cousin. Barbaresco can only be produced within 1265 acres, and a maximum of 85,000 cases per year can be produced from the more than 500 growers. It is separated into four different communes of which three dominate, Barbaresco, Neive and Treiso. Angelo Gaja is perhaps one of the best known producers in the wine world, let alone Barbaresco, lives in the village. Recent technological and viticultural advances have made the wines more consistent, deeper in color and more flavorful. A wine of great perfume, the classic nose is "tar and roses", and complexity. Barbaresco is best served with roast meats, game birds or powerful cheese.