2014 Produttori del Barbaresco Barbaresco Riserva Paje
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Tasting notes
The 2014 Barbaresco Riserva Pajè is one tiny degree darker in color saturation compared to the expression from the Pora vineyard. (I tasted these single-vineyard Riserva wines moving up the intensity gradient in the order suggested by the estate). This wine offers a slightly softer, rounder and richer quality of fruit. On the palate, those red fruit flavors are long lasting and thick in textural richness. This wine is beautiful straight out of the gate.
Critic scores
Walter Speller, jancisrobinson.com
Antonio Galloni, Vinous
More reviews and scores
Vineyard size: 1.8 ha (4.5 acres). Vineyard exposure: south-west/west. Soil: limestone with sandy veins. Vinification: fermentation at 30 °C (85 °F), 28 days’ skin contact, malolactic completed. Ageing: 36 months in large oak barrels and six months in bottle. Bottling date: April 2018. Total production: 6,666 bottles (half of the normal production due to frost and hail). This is bottle number 293. Concentrated mid ruby and a shade deeper than the Asili Riserva of the same vintage. Earthy raspberry and rhubarb fruit with minerally notes, iron and strawberry preserve. Fantastic vibrant acidity, fresh red fruit and bags of chewy tannins. Tactile fireworks. (WS)
Beams of minerality and salinity cut through a core of dense, dark fruit in the 2014 Barbaresco Riserva Pajè. Deeply pitched and tannic, the 2014 is a super-classic, youthfully austere Barbaresco that is going to need time to be at its best. Readers should expect a firm, structured Barbaresco. The finish alone is striking. Crushed rocks, minerals, sage and lavender add nuance to this chiseled, finely sculpted Barbaresco. Readers who can find it should not hesitate.
About the producer
Produttori del Barbaresco is one of the world’s finest wine cooperatives, famed for crafting beautiful wines at very reasonable prices. With a heritage dating back over five decades, it rivals Piedmont’s top estates and is celebrated for producing truly magnificent Nebbiolo.