Very fragrant indeed. Heady and dense with lots of acidity. Autumn undergrowth and dry molasses. Tar and undertow. Good wine.
17.5 points, Jancis Robinson (October 2017)
Tasted blind. Treiso. Lustrous ruby. Very tight, compact red fruit and savoury oak nose. Quite liberally oaked on the palate, too, but with classy fruit and gripping tannins. Beautiful balance, freshness and bite.
17+ points, Walter Speller (April 2017)
The 2014 Barbaresco Pajorè is a lovely wine with a firm and convincing sense of inner intensity and elegance. Red cherries and cassis rise from the bouquet, which is delivered with almost musical pulses of brightness that keep time and tempo. The wine's concentration is dark ruby and luminous. Dried mint, anise and licorice appears on the silky finish. The 1.5-hectare Pajorè vineyard is located in Treiso. Vines are up to 70 years old.
94 points, Monica Larner, Wine Advocate (April 2018)
Fresh thyme, cherry, tobacco and mineral flavors are the hallmarks of this firm, linear red, which is shy aromatically, but there is a core of sweet fruit. Fine length and freshness.
92 points, Bruce Sanderson, Wine Spectator (December 2017)
With an enticing perfume of blue flower, berry, menthol and new leather, this linear, vibrant and elegant wine offers red cherry, cranberry, white pepper and clove flavors. Taut, fine-grained tannins and bright acidity provide structure while a salty mineral note lingers on the finish.
92 points, Kerin O'Keefe, Wine Enthusiast (October 2017)
Very clean and focused dark fruit here with lemon rind undertones and cedar, too. Medium body, chewy tannins and a fresh finish.
90 points, James Suckling (October 2017)
'I can’t say enough good things about the Sottimano family and the work they have done over the years to firmly establish themselves among Barbaresco’s top growers. This is one of the few places in Piedmont where every wine is consistently delicious. The only question is how delicious. In recent years, Andrea Sottimano has worked to give his Barbareschi extended time on the lees in a cold cellar, which also slows down the malos. This distinctly Burgundian approach stands in stark contrast to the way most French oak-aged wines are made in Piedmont, where malos typically follow right after the alcoholic fermentations.' Antonio Galloni, October 2012.
