it's a typical trait of a younger nebbiolo (though 2008 it already has a little time). It's not going to be plush or anything, but grippy tannins and racy acidity suggests it needs to sit for a little. I don't know the producer, but if they make nebbiolo in the "old school" way, then the result is that wine. Nebbiolo will almost always have a big acidic backbone. which, reminds me, Manton - did that Corino barbera ever open up?
10/29/14 at 11:25am