Cascina Roccalini Barbera d'Alba Superiore

WCC Domenico Selections Tasting with Jeff Mazen (The Chef's Table at Cafe Capriccio, Albany, NY) : Chunky vanilla nose. Thick and gunky with too much oak for me. Others liked it a lot more, and it may mellow with time, but for now, I like the less-oaked, non-superiore Barberas better. Jeff says that the owner/winemaker Paolo Veglio has decided to go back to making Barbera without new oak, so the 2007 will be the only one made that way.