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Paitin, Barbaresco Riserva Sori Paitin Vecchie Vigne, 2004

Red Wine from Piedmont, Italy
by Paitin
$119.99
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Paitin has been bottling Sori Paitin under its own name since 1893, which makes it one of the first single-vineyard Barbarescos anyone put on a label. The Vecchie Vigne Riserva is the narrowest cut of that site: only the oldest vines, planted between 1953 and 1980, on the southwest-facing flank of the Serraboella hill in Neive at 290 to 310 meters, in the sand and marl of the Lequio formation. It ferments in steel with a three-to-six-week maceration and a submerged cap through the winter, then rests about three years in large, well-used Slavonian and Austrian casks, and the production amounts to roughly a single cask. 2004 was one of the great even-tempered Piedmont vintages, and at twenty-two years this bottle, which comes from a private cellar, is fully mature: the tannins have resolved and the tertiary notes have taken over. Drink it now, and open it an hour ahead.

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Antonio Galloni

92 points

"The 2004 Barbaresco Sorì Paitin is a textbook example of the vintage, especially vis-à-vis the 2005. The aromatics are a bit more forward, but impression of texture is a bit silkier. Sweet red cherry, tobacco, earthiness, smoke and leather all take shape in a dark, sensual Barbaresco to drink now and over the next handful of years. The new oak is most evident in the aromas of torrefaction, but oak tannins are present as well. The 2004 spent two years in barrel." —Antonio Galloni

More about Paitin

Freisa's forgotten strawberry charm revived. For the first time since the 1960s, Paitin is making wine from Freisa—Piedmont's spicy, high-tannin red that tastes of strawberry (its etymological namesake) and autumn spice. Their Langhe Freisa Bonina is generous, perfumed, and a perfect reminder that native grapes tell stories that imports can't.

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Tasting Notes & Food Pairings

Perfect Pairings

Brasato al Barolo, tajarin with butter and truffle, roast guinea fowl, or aged Castelmagno.

Tasting Profile

Dried rose, tar, truffle and orange peel. Medium-bodied with high acidity and fully softened tannins, finishing long and savory.

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