2011 Produttori del Barbaresco "Muncagota" Barbaresco Riserva

SKU #1263786 95 points Wine Spectator

 This is all about finesse, elegance and silky texture. Cherry, eucalyptus, licorice and spice flavors permeate the vibrant frame. The balance suggests you could enjoy this now, but there is a firm underlying structure. The terrific finish echoes the fruit and ups the ante with a chalky, minerally vein. Best from 2018 through 2032. (BS)  (9/2016)

92 points James Suckling

 Dense red with plum and light leather character as well as very chewy tannins. More angular in tannin structure than others. Full body. Needs two or three years to soften. Better in 2018.  (11/2016)

92 points Robert Parker's Wine Advocate

 The 2011 Barbaresco Riserva Muncagota is reflective of the warm vintage. This is a solid and slightly rigid expression that shows hints of cherry marmalade, rum cake and prune. Those heavy aromas lift to reveal a wine with dark red cherry and mild spice at its core. Subtle background tones of balsam herb and rosemary oil add extra dimension. In the mouth, the wine delivers a point of sharpness or tartness. Overall, this wine is not as open as the others in this beautiful series of Riserva wines. It's always a special year when the venerated Produttori del Barbaresco releases its set of Riserva Barbaresco wines from the best vineyard sites under their management. (ML)  (7/2016)

92 points Wine & Spirits

 Muncagota offers enticing aromas of fresh red berries, rose petals and mint, freshness that was preserved by the cool morning sun on the vineyard’s southeast facing slope. Its red cherry and strawberry flavors feel plush, and take on earthy tones of tobacco, damp leaves and ground porcini with time in the glass.  (12/2016)

92 points Wine Enthusiast

 Aromas of violet, forest floor, ripe berry and a whiff of new leather emerge on this structured red. The ripe, full-bodied palate delivers mouthfuls of juicy black cherry, crushed raspberry, licorice, menthol and white pepper set against a backbone of assertive but velvety-textured tannins. (KO)  (10/2016)

90 points Vinous

 Soft, caressing and voluptuous, the 2011 Barbaresco Riserva Muncagota is the sweetest and most open of these 2011 Riservas. Hard candy, wild flowers, mint and sweet spices meld together in a sensual, inviting Barbaresco that will drink nicely pretty much upon release. The 2011 strikes an attractive middle ground of raciness, texture and structure. As such, it will be one of the best early drinkers in this range. This is a gorgeous Muncagota. (AG)  (12/2015)

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- 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.


- 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.
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- 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.