(July 11, 2020) … When I first tried this wine it was back in 2012 and it was a wine made for “quick consumption” … but it was also a wine made with a new grape, which crossed Nebbiolo and Barbera, both of which have good ageing potential and are known for good acidity – so why would this new wine not age? I held a bottle of two … and I held it and I held it — 12 years later (or ten years from the first time I tried it) I opened the bottle and found the following:
Cafe mocha … yes it started out with a cafe mocha like note, but also plenty of fruit: blackberry, black cherry, blueberry, sour raspberry, along with delicate white and red peppercorns – but the thing that really stuck out was the acidity, a big, heavy punch of acidity – it did not hurt the wine, what it did manage to do is keep it feeling fresh. So for those at Banfi who originally believed this wine was not for ageing … think again – I have more bottles in the cellar, let’s see what happens.