Marina Marcarino is one of the trailblazers of Barbaresco, and her 2015 Barabaresco Campo Quadro Riserva is revelatory. Smelling and tasting this wine reminds me that Nebbiolo is one of the most captivating grapes of all. I could smell it all day!
At Punset, her family's estate in Neive, she led the conversion to biodynamic farming and the agronomic philosophy of Manasobu Fukuoka. From these healthy and vibrant soils, she crafts wines that display grape, place, and personality.
Campo Quadro is her top wine, and after that grand introduction, you're probably guessing this is going to run you $100+? Nope, we're running this beautiful, aged Barbaresco at a wonderful price. The only bad news is that we only have 48 bottles up for grabs, and we bought the importer out.....
2015 Punset Barbaresco Riserva Campo Quadro
I could smell this wine all day. - Josh Spurling, 95+ points.
This is such a special bottle of wine, and I'm sure you are wondering why it's so reasonably priced? Hats off to my friend and importer Mike Tiano of the Haw River Wine Merchant. He imports Punset's wines now, and being able to buy wine direct from the importer brings us all major savings.
I know $65 isn't cheap, but to get 10-year-old Barbaresco Riserva from such a highly-regarded producer would typically run you $100+. This stuff is made with such love too -- certified organic, old vines, hand harvesting and sorting, native yeasts, 36 months aging in older barrels, further aging in bottle, all the good stuff.
It seems to have all come together beautifully for Marina in her 2015 Campo Quadro. From a very giving vintage, this is a wine that will keep on giving for another decade, but it's in fine form now. The nose is pure bliss -- woodsy, spicy, wild berry-fruited, and constantly unfolding. Elegant yet structured on the palate, this delivers deep and full flavors, and the finish just won't stop. There's still tannin here, and that's why I rated it 95+.
There's more development ahead of this one, and in 5 years, I think it could flirt with perfection. No need to wait, as it's exquisite now, but it's gonna' get better. If you want to get into a bottle now, go for it, but know in its current state it's going to drink better with food. Think braised or grilled meats, risotto, mushrooms, or all of the above.
