Tasted blind. Neive. Deep ruby with bright orange tinges. Big, lifted nose like this has some volatile acidity. Rich palate yet with enormous acidic pull. Vigorous sour cherry finish with hints of oak that still need to integrate, but this is already gorgeous. Impressive length and balance.
17.5 points, Walter Speller, JancisRobinson.com (April 2017)
Layered and chewy with chocolate, tea and leather character to the dried fruit. Medium to full body. Good fruit for the year and a clean finish. Wait for a year or two to soften.
92 points, James Suckling (October 2017)
This Nebbiolo shows amber and garnet hues over a lean and delicate appearance. The 2014 Barbaresco Fausoni is broad and accessible in character. The bouquet really puts it all out there and holds nothing back. It delivers bright fruit, spice and white licorice. The fruit feels a degree riper and darker in this unusual vintage that ended with a blast of pre-harvest heat following a cool summer. The Fausoni vineyard is home to 45-year-old vines.
91 points, Monica Larner, Wine Advocate (April 2018)
Shades of spice augment the cherry and medicinal herb flavors in this savory red. A firm line of dusty tannins holds court on the finish despite the relatively open texture.
91 points, Bruce Sanderson, Wine Spectator (December 2017)
Balsamic aromas of menthol, eucalyptus and new leather lead the nose of this wine, along with a whiff of oak-driven spice. On the firm, linear palate, espresso and mocha notes accent raw red berry fruit while assertive, close-grained tannins grip the finish.
Kerin O'Keefe, Wine Enthusiast (November 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.