Day one is very primary and grapey. Nice, good with food, but not showing a ton.
Day two - Wow!! This is a major delight. Serious blackberry jam and cedar, with a spice/garrigues note of lavender and thyme. A hint of burned rubber on the very end of a long finish.
It’s 14.5% which is higher than I normally like but I would never have guessed it based on the taste. I drink very little Barbera and this is a legit fine wine. Highly recommended and would likely handle a couple of years of cellaring nicely.
Burlotto rocks!!
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On the day one primary and grapey, on the next day showing jammy fruit, cedar and burned rubber?
Even if I love Burlotto, this doesn’t really sound like a wine I’d enjoy. 
It wasn’t jammy in the sense of flabby and lacking in either acidity or tannins. It was reminiscent of the blackberry jam my wife makes every other year or so from berries we pick in the neighborhood. That kind of concentrated blackberry fruitiness. I’m sure the alcohol added to the sweetness sensation but I didn’t feel the wine was out of balance. Far less of an early 2000s Aussie goop bomb type.
Yeah, that much I guessed - although virtually all the Barberas I know are lacking in tannins, as Barbera is one of the most low-tannin varieties I know. I’ve had only a couple of Barberas that have had somewhat noticeable tannic structure, and of those I guess a good deal of the tannic grip might’ve come from wood, not from the grapes…
And still, ain’t a fan of jammy flavors. Or at least I associate quite pronounced sweetness with jammy flavors. In my books “blackberry jam” creates a very different impression compared to “concentrated blackberry fruit” - the first implies the fruit feels very ripe and sweet, whereas the latter one can be anything from fresh and crunchy to noticeably ripe. And I prefer my Barberas fresh, crunchy and tart rather than ripe and sweetly-fruited. The other descriptors didn’t really take it into any better direction. 
Oh no John Glas has hacked Dennis’s profile!
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On the same wine (different bottle), day two as well.
Darker fruit profile, fruits and berries, not sure I would use jammy to describe it. But can see where you coming from if you have in mind home made jam = higher acidity and less sugar added.
It got lift and tension, and agree that the 14,5% is hard to detect.
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Most Burlottos only last about 90 minutes at our house.
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