Winery - Bussia Soprana
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* Expert NoteJanuary 12, 2012
Dryness is the dominant character of this wine. Aromas of charred wood, toast and sandalwood are more prominent than plum tomatoes. To taste, it is tough and slightly lean, but there are also red berries and herbs. Wood comes back to dominate the aftertaste, along with acidity. Will this age? It should, but it needs at least 10 years.
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* Expert NoteJanuary 12, 2012
Solid and chunky, this wine is extra dry at this stage in its life. Tannins pile upon tannins, submerging the fruit flavors of strawberries and cherries as well as those of tobacco and spice. The aftertaste is slightly astringent, but if those tannins soften, it should be a serious long-term wine.
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* Expert NoteJanuary 12, 2012
This medium-weight wine exhibits a ripe, creamy texture and fine aromatics of smoke, citrus rind and tea. Dried cherries and peaches chime in on the palate, but the wine finishes too swiftly to rate higher. Drink now–2015.
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* Expert NoteJanuary 12, 2012
Aromas of tobacco, burnt toast and roasted sesame seeds make it hard to peg, and nothing on the palate brings this wine into clearer focus. It’s chewy and dry, but with fairly thin rhubarb fruit. Not overly bad but not terribly charming.
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* Expert NoteJanuary 12, 2012
A little soft, but on the whole, it’s a pretty nice wine. Applesauce and ripe melon aromas precede a palate that features full pear and honeydew flavors. Quite smooth and succulent on the finish, although maybe a touch mushy and low on acidity. Drink immediately for best results.
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* Expert NoteJanuary 12, 2012
Complex on the nose, with leafy, herbal notes mixing with the sweetness of dried fruit and caramel, and turning horsey and leathery after a short time in the glass. Flavors focus on prunes, leather and tar, picking up hints of orange peel on the relatively short finish.
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* Expert NoteJanuary 12, 2012
This Barolo is a bit light in weight, but elegant and complex, prettily combining leather, dried orange peel, cured meat and floral notes. Finishes dry and tannic, so revisit it in 10 years.
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