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| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 22 notes) - hiding notes with no text | | | Tasted by Ben F on 5/13/2024 & rated 92 points: Dinners at home, Mill Valley, CA. From 750ml purchased on release. Popped and poured night 1, with over 1/2 bottle saved for night 2
Elegant, almost ethereal nose with soft gloved power on the palette. Long finish. Mature but far from fading, it came in stronger and more complete after spending a night in the fridge. Night 1 it was a little disjointed, probably due to being P&P (not my usual approach for Nebbiolo). But on night 2 the wine was on point. Reminded me why I love barbaresco. (102 views) | | | Tasted by Frank Murray III on 11/4/2022: Served alongside the 1996 Giacosa Santo Stefano di Nieve--both blind, and for kicks, with the 2010 Vietti Rocche di Castiglione (which for me was most unlike the other two, of course). The aromatics, balance and suave nature of the Gallina hit me just right. Rose petal aroma, with a tangy, sweet tobacco, cedar, crunchy cherry palate and a subtle yet present backbone. In contrast the 1996 Santo Stefano seemed immediately more accessible to me, with both a creamy and well-suited ripeness. However, what I also found was with air in the glass, it seemed to tighten as the night went on. So, I ended up landing with the Gallina more to my liking, but what I continue to be marveled by is that these wines age so well, almost glacially in speed, and I'm fortunate that I have good friends around me that share these wines so generously. (1266 views) | | | Tasted by WoodieBayArea on 2/2/2020 & rated 92 points: high marks for traditional style, this could have been two plus pts higher with just a modest amount of add'l fruit, this had great acidity, tartan mouthwatering, punchy tar and licorice, good oomph on the palate (liked it best on night three -- after two nights of gassing and fridge) but just a tiny bit unwelcoming (2251 views) | | | Tasted by kenv on 1/31/2020 & rated 93 points: Gala Dinner at La Festa del Barolo 2020 (The Pool Restaurant, NYC): Sweet perfume of violets and red fruit. Juicy plums. Long and still a little tannic. (1628 views) | | | Tasted by NostraBacchus on 6/14/2019 & rated 92 points: Right after opening, I was a little worried as there was a touch of oxidative notes showing, fortunately this blew off with some air (isn‘t Nebbiolo weird sometimes?). Notes of dried fruits, some tar, also some deep menthol notes with more air, brown sugar and some herbal notes too. It‘s medium bodied, with medium acidity and lower-medium tannin that has melted away nicely. Good balance and length. This is missing a little bit of depth and complexity compared to the best Giacosas but still has the signature perfume and finesse. I would drink this over the next 2-3 years before it‘s fading more. (2935 views) | | | Tasted by LW31 on 5/29/2018: Strict and sharp when first opened. High toned. Classic 1996. After 45 min of air started to broaden and show more fruit and depth. Even better with a grilled t-bone that softened it and sweetened it a bit. Probably best with another 2-3 hrs open or a few more years. (3141 views) | | | Tasted by Ben F on 4/5/2018 & rated 93 points: Dinner at Poggio, Sausalito, for daughter's birthday. Decanted and returned to bottle for slow-ox around noon. Decanted again at restaurant about 6 hrs later.
A beautiful Barbaresco at 22 years of age. Midweight as Gallina barbareschi often are in my (limited) experience, but with the dark fruited gravitas of the vintage. Menthol, faint woodsmoke and floral notes complicate the pure fruit and mineral underpinning. Structured, but not imposing, the tannins were seamlessly integrated into the overall package. Towards end of evening, red fruit notes emerged as the wine sweetened dramatically on the finish, showing either a longer decant/slow-ox or more bottle age would be beneficial. I would not, and will not, hesitate to age my remaining bottles further. (2693 views) | | | Tasted by dcwino on 10/24/2016 & rated 93 points: Mostly Giacosa and Conterno dinner (RPM Italian, Washington D.C.): Medium expressive nose displaying ripe cherry fruit and caramel that I associate with Giacosa, a hint of sweet spices and mint, and earth. Good concentration, sweet red fruit driven palate impression, good mineral presence, soft and warm, and a medium finish with sweet red fruit and mineral at the end. Clearly not as concentrated and complex as the 96 Riserva Asili but still showing beautiful sweet fruit and mineral. Mostly secondary and can improve further if you prefer mostly tertiary notes. (4433 views) | | | Tasted by Purple Tooth on 3/22/2016 & rated 92 points: Mature, a bit tired, but stil tannic and firm. With this structure in place, you can come back in 5 years and it might be a whole new wine. But for now, its in limbo...Drink or Hold (3851 views) | | | Tasted by Keith Levenberg on 6/8/2015 & rated 92 points: Starts out with those rugged '96 tannins. A powerful Barbaresco, could pass for Barolo. It had a spearminty herbal streak which never really went away, but the structure eventually did open up and while the wine remained in a very solid, robust style, there were plenty of waves of fruit to sweeten it up. Lots more material and oomph here than in the '98 I had a few months ago. (9558 views) | | | Tasted by kenv on 2/28/2015 & rated 93 points: Quick decant at 7:30. Open from the get go. Floral nose gushing with red fruit. Surprisingly lush and silky in the mouth. Licorice, tar, and tart red fruit on the long finish. Open a half hour, showing more classic fruitcake and licorice on the nose. Amazing. Right at the beginning of its drinking window judging by this bottle. One of the best showings for Gallina in my experience. (3792 views) | | | Tasted by Villon on 1/18/2015 & rated 93 points: 93+, semble encore jeune! (2596 views) | | | Tasted by kopke on 1/18/2015 & rated 95 points: Superbe, text book, miam et menoum, la bouteille vide s'est méritée une place sur ma tablette des célébrités! (3628 views) | | | Tasted by fbrandes on 10/5/2014: Excellent (2437 views) | | | Tasted by EMAZurich on 1/1/2014 & rated 92 points: 3 Stunden dekantiert. Schon beim Öffnen entströmt ein intensiver Duft nach Veilchen, Rosen und Marzipan. Im Dekanter wird dieses Bouquet immer intensiver und süsslicher. Nach 3 Stunden dann das erste Glas.
Eigentlich relativ jugendliche Farbe. Für einen Barbaresco intensives Rubin mit ziegelrotem Rand. Das zuvor beschriebene Bouquet nach Veilchen, Rosen und Marzipan (Bittermandelaroma) ist noch süsser geworden, es hat sich auch Frucht in Form von Weichseln hinzugesellt. Auch Gewürznelken sind auszumachen. Eher schlanker, fragiler Körper aber mit einer Feinheit wie ich es bisher nur von Giacosas Barbarescos kenne. Die Säure hat vordergründig die Überhand, aber Restsüsse und feinkörnige Tannine geben einen ausgleichenden Gegenpart um die Weichselfrucht elegant einzubetten. Tolle Länge! Wenn ich den Wein auf Auktionen sehe schlage ich zu! (2592 views) | | | Tasted by MC on 10/20/2013: Even with a couple of hours this still shows plenty of tannin. I think at this point the tannin continues to dominate, and not sure if the fruit will hold up to it. My last bottle but not sure i would hold. B+/A- (2359 views) | | | Tasted by rnellans on 4/20/2013 & rated 94 points: Served alongside the 96 Produttori Rabaja. This wine was a little less rustic..Silky balanced palate. Moderate tannins on the finish..great structure and needs about 10 years more aging. (2469 views) | | | Tasted by Lombardi on 8/23/2012 & rated 91 points: Very classic Barbaresco. Not different from all the other white labels I've had, this is pure and very typical Nebbiolo. The nose had some early hints of tertiary notes but the wine is pretty much primary at this point. The two bottles I had confirmed this same impression. Great structure only confirms that this wine is young and will grow complex and well balanced as the material here is as good as it gets. This may be a matter of taste but I'd not touch this for another 7-10 years. I think it will be worth waiting. (3056 views) | | | Tasted by jwsmith on 4/3/2009 & rated 88 points: Flat and disappointing wine. (3134 views) | | | Tasted by SteveHyde on 12/29/2004: Opened very shortly after picking it up from the warehouse of the auction house. Bottle and cork in perfect condition, mid-neck fill. A bit darker in color than I expected, verging from dusty rose to purple. Not much nose, suggesting it might be a bit closed. The taste, however, was fabulous. Crystalline, very angular fruit, with undertones of black cherry, earth, smoke, and tar. Noticable acid. Still felt a bit too young to me, but I suspect that an hour in a decanter would have helped. Overall, a very fine wine, one that will improve for another couple of years, when I'd expect it to be at peak. (3645 views) |
| Bruno Giacosa Producer website | Importer website
IMPORTANT: Please read this guide to ensure that you are cataloging your wine correctly.
Links: Ken Vastola's fabulous guide to Giacosa labels
WINES OF THE WINERY "AZIENDA AGRICOLA FALLETTO"The grapes are grown in the winery’s own vineyards and vinified in their cellars. These wines are sold with a label bearing the wording: "Azienda Agricola FALLETTO"– di Bruno GiacosaNebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerGallina di NeiveSinge vineyard near Neive. See it on weinlagen.infoItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)Barbaresco Geographical details of the DOCG down to single vineyards. The vineyards belonging to the comune Barbaresco can be found here |
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