Lino Maga Barbacarlo

Oltrepo Pavese in Lombardia region, there is a small village Broni where a man Lino Maga make very interesting wines under the denomination Barbacarlo a cru monopole for a specific hill 4 hectares on 300-meter elevation on tufaceous soil with an average of vines around 50 years with southwest exposition.
Lino Maga had a legal battle with the authority to make sure this monopole of a single hills was recognized as their own property, and had is own denomination. This story with the institution went over for 23 years. No one can called a wine Barbacarlo expect for them. Barbacarlo is a subzone of the Oltrepo Pavese DOC. The grapes are Ughetta, Uva Rara and the main important one is Croatina, natural fermentation and the use of old barrels make this wines very distinctive and never looks the same.
On the other side of the Barbacarlo hill, there is another cru called Montebuono which adding the Barbera to the blend.
We had a dinner lately and we tasted a few of them pretty specials.

2015 Barbacarlo   
À smoky nose with animal fur, black sweet fruit along tar and charcoal minerality,
the palate had a touch of residual sugar very compact on the black fruit more jammy with a quite long finish but a luck of acidity.

2013 Barbacarlo
Cassis, blueberries with a meaty element, less sweet on the nose and palate with good tannin structure and more fresh acidity. The palate shows the charcoal element with more tension.
2013 Montebuono
rich concentrate nose, along with berries and lifted eucalyptus and hibiscus. Sandy minerality with pronounced fresh acidity with good tannin.

1986 Montebuono
decay chewy orange fruit with an earthy mushroom element, sarsaparilla, and cola a touch of animal character sandy minerality with a highly tertiary aromatic nose. Tannin is very polymerized silky and complete; with Montebuono there is less sweetness and more freshness... Acidity still there after 30 years.


2000 Barbacarlo
aromas of black currant, strawberry sauce, violet, and candy. Hazy color with orange rim variation.
Mushroom and shortbread. Palate silky sweet and slightly fizzy great complexity with fresh acidity.

1994 Barbacarlo
Deep opaque ruby core, aromas of star anise, stewed plum, carob, dried chili pepper, sun-dried tomato, porcini mushroom and forest floor, wet leaves, and dumb earth.
medium acidity, medium fine-grained tannin, medium alcohol. Flavors of stewed plums, white pepper leading into a cherry sauce and rose stem on the mid-palate. Finish is long and slowly fades with notes of dried roses, dried leaves, prune. Earthy minerality with forest floor element.












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