Enotec Imports, Inc. | Prinsi
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Prinsi

Barbaresco Riserva 'Fausone'

Prinsi Barbaresco Riserva ‘Fausone’ 2008 92 Pts. Wine Enthusiast Buying Guide

“Alluring aromas of blue flower, leather, menthol, dark berry, baking spice and a balsamic note lead the way on this full-bodied, elegant red. The palate doles out ripe lack cherry, while notes of clove, white pepper, tobacco, sage and licorice add depth. It’s nicely balanced with firm, ripe tannins. Drink through 2023.” K.K. 3/1/2015


Barbaresco Riserva ‘Fausone’ 2008 Due (2) Bicchieri Gambero Rosso 4/1/15


Barbaresco Riserva ‘Fausone’ 2004 92 Pts. Wine & Spirits

“This ambitious wine seems riper than Prinsi’s Gallina, with peach, pomegranate and cherry scents to its fruit. The concentration and extract come across in flavors of coffee grounds and gravelly tar. It’s complex and intense, needing time to unpack its structure and flavor elements. For the cellar.” 12/31/2010


Barbaresco 'Gaia Principe'

Barbaresco ‘Gaia Principe’ 2012 89 Pts. Wine Entuhusast

“This is initially quite closed but it eventually opens up in the glass to reveal wild berry, cooking spice and a whiff of cellar flour.  The palate offers unripe sour cherry, white pepper, cinnamon and grilled herb alongside youthfully assertive tannins.  Drink 2017-2022.” K.O. 10/31/2015


Barbaresco ‘Gaia Principe’ 2007 91 Pts. Wine Spectator

“High-class oak adds toast, smoky notes to the cherry and plum flavors in this stylish red, which is a bit made up, though successfully, with a long, spicy finish. Drink now through 2022” B.S. 4/1/2012

Chardonnay Langhe 'Vigneto Tre Fichi'

Chardonnay Langhe ‘Vigneto Tre Fichi’ 2011 90 Pts.  Wine Spectator Bruce Sanderson’s Recommended Wines from Piedmont

“Peach and apple flavors are accented by vanilla, clove and nutmeg.”  4/1/2014


Chardonnay Langhe ‘Vigneto Tre Fichi’ 2011 90 Pts. Wine Spectator

“A round, plush style, with peach and apple flavors accented by vanilla, clove and nutmeg. Harmonious and supple, delivering a lingering aftertaste of citrus and spice. Drink now.”  B.S. 6/1/2013


Barbaresco 'Gallina'

Barbaresco ‘Gallina’ 2011 90 Pts. Robert Parker On Line Review

“From one of my favorite vineyard crus in this part of the Langhe, the 2011 Barbaresco ‘Gallina’ shows pretty flower notes backed by road tar, spice and black licorice. Nebbiolo wine is fermented and aged in tonneaux for 18 month followed by an additional 18 months in bottle grande. Nothing is overstated here, and indeed the wine is delivered with a light, delicate touch. Pretty acidity and polished tannins make for a bolder statement on the close. Drink 2016-2025.” M.L. 7/1/2014


Barbaresco ‘Gallina’ 2011 Due (2) Bicchieri Gambero Rosso 4/1/15


Barbaresco ‘Gallina’ 2004 95 Pts. Wine & Spirits

“Heady and fragrant, this wine tastes of the earth.  It’s more vinous than directly fruity, hinting at red berries, figs and porcini, the fruit component expanding into the structure without overfilling it. There’s no obvious new oak influence; instead, the tannins carry the flavor of a black truffle and the dirt that surrounds it. Those tannins hum with tension, their elusive truffle scent lasting along with the luscious impression of the wine.  Delicious now, this should age well over the next several years.” 12/31/2010


Barbera d'Alba Superiore 'Much'

Barbera d’Alba Superiore ‘Much’ 2012 90 Pts. Wine & Spirits

“Daniele Lequio ages this single-vineyard barbera for 18 months in a mix of barriques and botti, where it gains a dark and savory profile. Flavors of sour cherry and cassis offset sanguine notes of rare steak, accented by light spices. Bright acidity cools the intense concentration, leaving a refreshing feeling” 2/1/2016


Barbera d’Alba Superiore ‘Much’ 2010 91 Pts. Wine & Spirits

“Grown at the Gaia Principe vineyard in Barbaresco, this is a rustic, old-fashioned Barbera that follows a crisp, earthy line. It’s volatile and a little stinky at first, needing air to sort out its flavors of tobacco, green peppercorn and pink grapefruit. It’s clean in the end, feeling honest and full of character. Pour it with sautéed calf’s liver and onions.” 12/31/2014