2009 Barbaresco Gallina
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Tasting notes
The 2009 Barbaresco Riserva Gallina (magnum) is powerful, dense and explosive. As it always does, the Gallina puts on a ton of weight in the bottle. Black cherry, plum, smoke, cedar, chocolate, spice and leather give the 2009 a real feeling of breadth and pure power. Plush, silky and flamboyant, the 2009 is gorgeous today, and has another decade plus of fine drinking still to offer. The dense, extracted style, the hallmark of a previous era at La Spinetta, is evident.
Critic scores
Average Score
Stephen Tanzer, Vinous
Antonio Galloni, Vinous
More reviews and scores
The La Spinetta 2009 Barbaresco Riserva Gallina Vürsù (Magnum) is only made in large-format bottles and is released 10 years after the harvest. The Gallina cru is known for its balanced and fruit-forward wines that don't shy away in terms of structure. This release offers tight textural stitching with interwoven layers of dark fruit, spice, savory licorice, smoke and campfire ash. The tannins, both from the fruit and oak, already show full integration at this point.
A sweet, floral bouquet leads to expressive layers of fruit in the 2009 Barbaresco Vigneto Gallina. There is an immediacy to the Gallina that is quite appealing. White truffles, red berries and spices emerge over time, adding further complexity. I am surprised by how well the 2009 is showing today, even if it starts to shut down a bit in the glass. The tannins are firm, yet there is more than enough fruit to fill out the wine’s frame. This is one of the better young Gallinas I remember tasting. A rich, textured finish rounds things out in style. There is a lot to like and love in the Gallina. Anticipated maturity: 2014-2024. Importers: Indigenous Selections, Fort Lauderdale FL; tel. (954) 530-4021; Skurnik Wines, Syosset, NY; tel. (516) 677-9300
Good full red. Ripe cherry, redcurrant, mocha, spices and flowers on the nose. Velvety, plump and spicy, with rich plum and currant fruit flavors accented by a note of tobacco. Finishes fine and long, with a burst of ripe tannins. "Always to drink earlier than the Starderi and Valeirano," says Rivetti.