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2015 Stefania Barbot "Ion" Aglianico Irpina

SKU #1357598 92 points James Suckling

Outer quote mark The sweet black-cherry and wild-herb aromas are married to some rather dry tannins, together making quite a bold statement. Then, there’s a slew of herbal notes at the finish. Not easy drinking, but full of character. Drink or hold. Inner quote mark (10/2018)

92 points Robert Parker's Wine Advocate

Outer quote mark This is an up-and-coming estate to keep your eye on. The 2015 Irpinia Campi Taurasini Ion delivers a beautifully dark and concentrated appearance with abundant aromas of black cherry, dried blackberry, light spice and campfire ash. Fermentation times last 20 days, and the wine is aged in stainless steel for 12 months followed by an additional 12 months in bottle. Overall, I found this to be a very elegant and balanced red wine. Only 7,000 bottles were made. (ML) 92+ Inner quote mark (12/2018)

K&L Notes

Irpinia is the home of Aglianico, which Jancis Robinson and Hugh Johnson called "arguably Southern Italy's greatest dark-skinned grape," in the World Atlas of Wine. Aglianico was known to the Romans as one of the great wines; if still true today, winemaker Stefania Barbot's Ion is a superb value. From Wine Advocate: "These are terrific wines from Stefania Barbot, clearly a name to watch from Avellino, Campania. The estate farms a mere 3.3 hectares of vines, of which only one hectare is owned by the estate. It was founded in 2012, and the talented Vincenzo Mercurio is the consulting enologist."


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Price: $26.99

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Product Reviews:

By: John Downing | K&L Staff Member | Review Date: 4/3/2020 | Send Email
This up-and-coming estate is making classicly styled Aglianicos that wed ripe fruit with approachable muscular tannins and result in a substantial red ideal with meats and heartier dishes now and perfect as a candidate for the cellar for those who prefer a bit less youthful exuberence. There's an abundance of concentrated, slightly smoky black fruit that is excellent with lamb, meats,bbq and firmer cheeses.

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