'The 2011 Barbaresco Currà is fabulous. Rich, deep and expressive, the 2011 impresses for its nearly seamless personality and exceptional balance. Here, the warm vintage has softened some of the more angular contours that are often present. Sweet floral and spice notes resonate on the finish, but above all else, the Currà is a wine of texture. Over the last few years, the Currà is the most improved wine at Sottimano, so it's hardly a surprise it is often the last Barbaresco poured at the estate. I tasted the 2011 twice from bottle; it was compelling on both occasions. Readers should not miss the 2011, as it is fabulous! Drink 2017-2031' 91 Points, Antonio Galloni, Vinous
A firm, silky wine with dried berry, shaved chocolate and orange peel. Full body, fine tannins and a fresh finish. Tight now but shows wonderful finesse and length.
93 points, James Suckling (November 2015)
Luminous and linear, this structured wine is delicately perfumed with notes of violet, rose, fragrant berry and a whisper of dark cooking spice. The young, radiant palate offers juicy cherry, black raspberry, white pepper and star anise alongside bracing but ultra-fine tannins. It boasts great energy and needs several years to unwind.
94 points, Kerin O'Keefe, Wine Enthusiast (January 2016)
Licorice, spice, leather and tobacco are the main themes in this detailed, elegant red. The cherry and raspberry flavors find equilibrium, with a solid base of tannins. Comes together on the long aftertaste, so be patient.
93 points, Bruce Sanderson, Wine Spectator (August 2015)
From a warm vintage, the 2011 Barbaresco Currá exhibits a bold and fleshy style with dark fruit aromas of blackcurrant and plum. In keeping with Sottimano's house style, the wine never feels heavy or bulky despite the summer heat. Instead, it shows elegance and nuanced tones of spice, blue flowers and white truffle. It wraps around the palate with grace and power. Barbaresco Currá does a great job of presenting the elegant side of the 2011 vintage.
92 points, Monica Larner, Wine Advocate (June 2015)
'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.