The 2015 Barbaresco Pajoré is the most potent and brooding of the 2015s. The heft, weight and structure of Pajoré comes through in the 2015, but the flavor profile is similar to that of the other wines. Racy, silky and generous, the 2015 is very much the product of a warm, sunny growing season. The Pajoré will need at least a few years to shed some tannin, but it is very showy, even at this early stage.
94 points, Antonio Galloni (October 2017)
Far from an easygoing wine in this ripe vintage, the 2015 Barbaresco Pajorè is going to need time to come together. Today, the potent tannins are bruising. Even so, there is tremendous depth to the fruit and plenty of character. In 2015 Pajorè shows a much more red fruit-leaning profile and floral notes than its more typical balsamic profile.
94+ points, Antonio Galloni (October 2018)
Enticingly fragrant, this radiant red has lovely aromas of woodland berry, violet, new leather, aromatic herb and a whiff of pipe tobacco. Firmly structured, the vibrant focused palate delivers juicy Marasca cherry, crushed strawberry, licorice and clove framed in taut, fine-grained tannins.
95 points, Kerin O'Keefe, Wine Enthusiast (January 2019)
Intense aroma of cloves, but also rose and earth notes. This rather sophisticated, medium-to full-bodied Barbaresco has bold, dry tannins that are well integrated and a long, dry finish.
93 points, James Suckling (September 2018)
Of these various single-vintage releases by Sottimano (including Basarin, Cottá and Fausoni), the 2015 Barbaresco Pajorè is very well integrated and smooth. The tannin management shows an excellent approach, and you don't get the astringency that comes forward in the Basarin. Instead, this expression offers increased focus on the ripe, round and plump fruit of the vintage. Only 5,000 bottles (including magnums) were produced.
93 points, Monica Larner, Wine Advocate (September 2018)
Sleek and linear, with cherry, strawberry, menthol and chalky, stony flavors fused to the muscular tannins. Finishes lean and dry, with a kernel of sweet fruit bound up in the structure.
92 points, Bruce Sanderson, Wine Spectator (December 2018)
'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.