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K&L Staff Recommendations
This Barbera comes from the biodynamically farmed Serra Gatti Vineyard, which is perched at 820 feet above sea level in the Priocca zone of the Alba DOC. Typical vintages of this bright and intense red are flavorful, fresh and forward, and it's naturally quite food-friendly. Try it with braciole or sauteed chicken livers smeared on crostini.
Antonio Galloni: "Forward and expressive, the 2012 Barbera d'Alba is loaded with sweet red berries, mint, cloves, lavender and spices. Drink this supple, juicy Barbera over the next year or two, while the fruit remains vibrant." (5/2015) James Suckling: "A red with sliced-lemon and berry character, a medium body and a fresh, clean finish. Very lemony. Drink now." (3/2015)
Meaning "middle son," "Moliss" is a Piedmontese word, not Italian. This is one of two single vineyard Barberas produced by Agostino Pavia and his sons Giuseppe ("Pino") and Mauro, of which total production is less than five thousand cases. Made from old vines and aged in large Slavonian oak ovals, which impart subtle oak aromas and can add texture when new, "Moliss" is stylistically similar to a traditional Asti but cleaner and much more concentrated. Importer Oliver McCrum writes: "Barbera d'Asti used to have a reputation for having acidity like that of... Read More »
90 points Robert Parker's Wine Advocate: "Another consumer-friendly red that is ideal for bistros and pizzerias is the 2012 Barbera Estate. One of the finest California Barberas I have tasted, it reveals lots of black raspberry and blackberry fruit, tangy acidity, surprising body and depth, and a heady, succulent finish. Aged in a combination of foudre and French oak for 12 months, this serious red should drink well for 3-4 years. (RP)" (12/2014) K&L Notes: Among the pioneers in bringing Rhone-style wines to Dry Creek Valley, Unti Vineyards now also grows Italian-inspired wines from Segromigno and Barbera. T... Read More »
92 points James Suckling: "Pretty focus to this excellent 2011 Barbera with sliced peaches and blueberries on the nose and palate. Full and fresh." (12/2013)
Antonio Galloni: "Bright ruby-red. Pungent aromas of dried cherry, woodsmoke and musky herbs, with a hint of smoked meat in the background. Fresh, tangy and pliant, offering gently chewy red fruit flavors and a subtle note of candied rose. Bright acidity adds lift to the smoky, persistent finish, which shows a repeating bitter cherry note and a hint of gaminess. Fans of traditional northern Italian wines are in for a pleasant surprise if they venture to try Steve Clifton's offerings, many of which out-Italy Italy, based on my most recent tastings. The key to achieving ...Read More »
90-92 points Antonio Galloni: "The first thing that comes to mind when I taste the 2011 Barbera is Giacomo Conterno's Barbera d'Alba Cascina Francia. I am not kidding, either. There is a soulfulness and depth here that is striking. Rich, powerful and intense, today the 2011 is not fully expressive (especially in the bouquet), but its beauty is hard to miss. The 2011 was aged in a large 70HL cask. I can't wait to taste it from bottle." (7/2013)90 points Stephen Tanzer's International Wine Cellar: "Vivid ruby. Expressive dark berry aromas are complemented by notes of peppery spices and candied flowers. Sweet boysenberry and cherry compote ...Read More »
Robert Parker's Wine Advocate: "The 2009 Barbera d'Alba Superiore (aged 18 months in large oak cask) shows just enough spice and tobacco to add that extra layer of intensity and richness that makes Barbera so delicious. Dark fruit, blackberry, tar and cassis spread evenly over the palate. Long barrel aging has helped to soften the variety's naturally high acidity. Anticipated maturity: 2013-2018." (6/2013) K&L Notes: Success comes to those with a clear vision of what the future will bring, but even greater success comes to those who pour their heart and soul into being the very best they can be. Th... Read More »
Since Enzo Boglietti assumed control at his family domain, he has pushed quality to near Barolo’s summit. Despite spectacular vineyard holdings, the family had sold the entire production in bulk prior to 1991. Perhaps inspired by local leaders, Elio Altare and Roberto Voerzio, young Enzo set out to maximize the potential of his vineyards. Boglietti brings to his Barbera the same voluptuous house style as his Baroli.
Inventory: Redwood City
The 2008 Barbera d’Alba Sori’ del Drago is not your usual Barbara d'Alba. This wine is bursting with perfumed red raspberries and spice notes. The mouthfeel is silky, and the wine is refined and subtle without giving up it's power, and has great length and persistence. World class wine.
Inventory: Main Warehouse
De La Terre is a fascinating project from prolific winemaker Tony Pritchard. The wines are very much a labor of love and I am delighted to be working with De La Terre in this direct import relationship. After a career at some of NZ's top commercial wineries and as a consultant winemaker, Tony has gone back to his roots and set up his own boutique operation making crafting tiny amounts of these delicious wines. The fruit for the wines is largely from a patchwork of unique vineyard blocks on the slopes of Te Mata Peak in Hawke's Bay. The soils here are ver... Read More »