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K&L Staff Recommendations
Terre da Vino's La Lune e I Falò Barbera d'Asti comes from a variety of vineyards with varying soils and aspects, located between the towns of Nizza Monferrato and Agliano Terme. Aged in one-third new oak barrels for a year, this is an intense, purple-fruited Barbera with anise and vanilla spice that carries from the bouquet to the palate. Soft on the palate, with lots of fruit and integrated spice, finishing long.
The Asti and Monferrato areas of Piedmont, east of the Barolo zone, are Barbera country. Barbera may be indigenous to this region, and (although grown elsewhere in Italy and increasingly here in California) finds its best expressions here, ranging from bright, raspberryish wines aged in stainless steel, to darker, more substantial examples aged in small French oak. Agliano is perhaps the best-known Barbera village in the Asti zone. Agostino Pavia and his sons Giuseppe ("Pino") and Mauro make three styles of Barbera. Bricco Blina is the most straightforwa... Read More »
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.
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 »
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 »
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 »
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 »
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 »
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 bouquet is rich, complex, with noteworthy concentration and range. This is particularly evident in the hints of red berries and small fruits; in the background there are mint, vanilla and licorice spices. The taste is dry, generous, full-bodied and of significant structure, a perfect amalgamation of characteristics of the vine and the contribution of wood, creating a mixture of great softness and class, with a particularly long aromatic finish.
Inventory: Main Warehouse
This Multi-Vintage bottling from the early 1970's is just the thing for those of us seeking to relive the heydays of Sebastiani and celebrate their rich Italian heritage. (10/2014) (Sean Fernandez -K&L Old & Rare Buyer)
Inventory: Main Warehouse