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Sottimano, Barbaresco Pajore, 2016

Red Wine from Piedmont, Italy
by Sottimano
$99.99
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Antonio Galloni

95 points

"The 2016 Barbaresco Pajorè is powerful, dense and explosive, as the best wines from this site tend to be. Deeply balsamic, with tremendous depth, the 2016 opens up effortlessly on the palate. Readers will have to be patient, as the 2016 needs quite a bit of time to be at its best, despite its considerable appeal today. Menthol, spice, leather and licorice infuse a core of dark fruit with striking layers of nuance." —Antonio Galloni

Robert Parker

94 points

"Sottimano has five vineyard sites, and the Pajorè site near Treiso has the poorest soils of them all. These wines are more elegant and ready as as result. The 2016 Barbaresco Pajoré sees 40-plus days of maceration and one month of submerged cap in oak (the same goes for all of their Barbarescos), and this can be done only when the skins are perfectly healthy. Remember that this is organic farming we're talking about. The skins are still crunchy. Here you'll find a spicy, elegant and sweet Nebbiolo that is fine and yet really covers the mouth well. I picked up some exotic flower notes that are hard to pinpoint, and once again, the nice saline mouthfeel is impressive. Some 6,000 bottles were made." —Monica Larner

Wine Spectator

93 points

"Warm notes of licorice and leather embrace cherry and plum flavors in this spicy red. Tobacco and earth accents add depth as this plays out on the firm finish. Rich and broad, showing density and grip."

Kerin O'Keefe

96 points

"Elegant and structured, this full-bodied wine has aromas of ripe black-skinned berry, leather, menthol and baking spice. The focused palate shows great freshness and finesse, offering cranberry, red cherry, vanilla and licorice set against firm, fine grained tannins and vibrant acidity before a tight orange zest finish. Drink 2024–2036." —Kerin O'Keefe

More about Sottimano

Andrea Sottimano is part of a family that's been making Barbaresco since the late 1960s, and he's one of the best in the region. Organic farming, indigenous yeasts, no filtering—wines that taste like the soil in your mouth.

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