All of Francesco Clerico’s wines (Barbera, Barolo, Dolcetto, and Nebbiolo) could be used in a class as textbook examples of traditional Langhe wine. Clerico’s certified-organic vines are in Bussia di Monforte (mostly in the Colonello sub-zone of Bussia Soprana, and also in Bussia Mondoca - rendered as the old-style Mont d'Oca on the Barbera label), an easy walk from his cantina in Borgata Bussia Soprana - like the wines, a hamlet that feels as though time has passed by. 2015 was a good year for Barbera in general; Clerico’s is cool, deep, and lifted, with lovely balance between bright plummy fruit and earthy, savory and forest-y notes. (April 2018)
A couple of years later, and I would add that while the 2015 Barbera retains good freshness, it's gained some gravitas and complexity. We've had a couple of bottles this winter that have been great with a variety of food. You could put some away, but it's delicious and drinking beautifully now. Jamie Wolff
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