People may recognize La Spinetta for the Rhino that is on it's wine labels. I've had their Barbera '01 Ca di Pian (very good), and have heard their reputation was built on their Barbarescos, so I decided to purchase a bottle off of the wine list at Dondero's in Kauai. As a reference point, this wine is on sale at the Wine Library for $70 (from $90) - it was $150. We were on our honeymoon, and it was our last night in Kauai, and hey, everything is expensive in Hawaii, right?

The wine showed deep brillant ruby colors with penetrating aromas of cherries, smoke, tar, roses, and faint smells of crushed aspirin. It was not decanted, so I took my time in nursing my glass. My wife noted that it had significant tannins (sniff, makes me proud that she can offer up analysis on wine!), but they were refined and the fruit was slightly bitter on the palate, but impeccably balanced. Over the course of the 2-hour dinner, the wine tamed down a bit, but no doubt too young for our dinner (even with lamb and filet).

This is no doubt a well-made wine, but I am still trying to understand the Nebbiolo grape in general, as I've had very limited experience. I wonder if anyone else out there thinks Nebbiolo is an "acquired taste" kind of a wine. Still this wine is a 90-92 pt wine IMHO, and I would be interested to try this again in 7-10 years. But at $70+ at retail, I doubt it will ever happen.

Jamietown,
don't go to Rivetti La Spinetta if you want to understand Nebbiolo, he's among the least typical interprets of this grape. He makes over extracted, over oaked, plastic tasting (your crushed aspirin I'd define plastic) Nebbiolos, if you try them blind with most other good Barolos or Barbarescos, you just ask yourself what do they have in common.
BTW, Rivetti has grown his fame on Moscato d'Asti, then on Barbera and now he makes nebbiolo, but he's a relative newcomer in Barbaresco, just since '95, and an absolute beginner in Barolo, first vintage 2000, barely drinkable sweet jam.
I love Rivetti's Moscato, like his Pin, accept his Barberas, hate his Nebbiolos.

Would you say Sandrone also falls in this camp? I also got this 'crushed aspirin' aroma and flavor from his Barbera.

The only other Barbarescos I've had were from Moccagatta and Paitin.

Lamb and filet is never a bad thing, even on Hawaii. But man, I must have eaten half the sea wthe last time I was there, the seafood was soooooooooooooo fresh, it was amazing.

TJ,

Definitely one of the benefits of living out here. Incredible seafood everywhere.

I still remember my $350 plane tickets (round trip) Mrs TJ and I purchased to go from DC to Oahu in 97. What a bargain.

never had better poke, lomi lomi, lau lau, etc...anywhere else.

While Rivettis are not traditionally styled, his Barbarescos are glorious wines that drink surprisingly well young imo. His Pin is overrated however.

I had the best seared Ahi at David Paul's in Kauai, and the best Mahi Mahi (stuffed with crabs) at Mama's Fish House in Maui. Oh, the duck at Mama's was pretty good too! Those were the best meals on my honeymoon.

Agreed. The best Mahi Mahi is in Hawaii. And, I believe we had it in that Restaurant. I think. Sounds familiar...

and opah and opakapaka and ono and aku and sashimi.....on and on and on.

Hawaii RULES!!! (but a step behind Tahiti).

yes...but a lot cheaper than tahiti. it is incredibly beautiful down there though.