2016 Barbaresco Ovello Vigna Loreto
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2022 - 2036
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The 2016 Barbarescos from Albino Rocca are every bit as compelling from bottle as they were from barrel. Readers will find a set of wines that are precise and deeply expressive of site. The 2016s spent 20-25 days on the skins. Malolactic fermentation was done in steel, except the Angelo, which undergoes malolactic fermentation in cask. Oak aging was just under two years, which is on the longer side for present-day standards in Barbaresco. My view is that these Barbarescos might be better off with less time in oak, but the practical limitations of the cramped cellars make that a challenge.
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The 2015 and 2016 Barbarescos are a continuation of a stylistic shift at Albino Rocca that started around 2013, when the estate began to lengthen macerations and move towards a more classic style. Readers will note the addition of a new wine, the 2015 Barbaresco Cottà, made from a tiny parcel that was previously blended into the straight Barbaresco. The Cottà could very well become one of the stars in this range. Sadly, there is just one 15HL cask of the wine to go around. As strong as the 2015s are, the 2016s, which I tasted from cask, have all the potential to be even better. In fact, 2016 may very well be the best vintage I have ever tasted here.
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