Beautiful nose of light, sweet red fruit, roses, tar and mushroom. Great color, depth and balance. More sweet fruit came out over time with perfectly resolved tannin and exquisite balance. For me, at peak now and will hold.
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Excellent showing for a somewhat rustically styled wine. Softened tannins, complex bouquet of leather and spice box, well integrated and so on. Lovely match with grilled swordfish and white beans
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Wine Workshop: White Label Giacosa and White Truffles (Locanda Verde): First wine of the tasting and also one of my most favorites of the evening. It's all there is to love with Giacosa wines. Very elegant and refined, red fruits, some pepper, a long finish. There's a hint of menthol but in a nice way that adds some complexity to the wine. Just wonderful. Saved my last sip for the very end of the night and it was good from beginning to end.
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Incredible conditions. Slow-oxed 11 hours prior to serving into Zalto Burgundy glass (“Flower” day): Pale ruby with bricking rims. Only bits of fine deposits.
Red cherries, florals and fine white spices in general.
More forward in general, but heaps of minerality and fine acidity.
94-95 points easy.
2nd round, about 1/2 bottle in: more fine spices and layered this round.
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Champagne and Nebbiolo Afternoon (aka Drink Like You're in Piemonte) (Private residence, San Francisco): Light, faded color. Complicated nose of menthol, spice, and dead leaf. Medium, elegant weight, bright entry with remaining sweet fruit, great acidity, orange rind, more earth than tannin to define the long finish. Outstanding, fully mature Nebbiolo. And all of this in a "mere" white label. Hats off to the king! Best in the flight, and probably best of the night (far outstripping the Collina Rionda of the same year).
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1985 Barbaresco Evening (Friends' Home, San Francisco): Paler shade than the Gaja. Amazingly ripe cherry fruit that turned more medicinal with air. Medium bodied, again dark cherries and cocoa, some tobacco leaf. Not quite as complex as the Gaja, and alcoholic heat came out with time in the decanter.
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Lighter color than the 88 Gaja. Some browning. One could even say it is a bit "Burgundian' in style. Feminine, elegant. Loved the aromatics. Lots of depth and power on the palate. Some tannins poking through. Good acidity. Very complex wine! Loved it.
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Nose of aged leather and violets. The palate is sweet and luscious, redolent of dried strawberries, elegant and flavorful this is brilliant wine. Very consistently pleasurable.
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Double-decanted 90 minutes prior to serving, which was clearly not enough air. Very young, very structured, only giving glimpses of its potential on this occasion, but there sure is a lot of potential. Complex aromas of pure red cherry fruit, licorice, iron, meatiness, and hints at times of of flowers and tar. Concentrated but medium-bodied with lots of tannin and acid, it's much better with rich food and the fruit really leaves an impression on the finish.
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Double decant followed by a 90-minute slow-ox wasn't enough aeration, unfortunately. This started out very closed, and only with a third of the bottle left did it reveal aromas of red cherry and cinnamon with a strong, pleasant metallic note. It had tons of structure, feeling grippy and brightly acidic despite its age. I wasn't As impressed with it as my table-mates, but a fine wine indeed.
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Taste: Medium bodied with medium+ acidity and nice tannins. This is extremely balanced with loads of depth and layering along with tones of earth, meaty tones, roasted herbs, dark red cherries, and some floral tones.
Overall: This was just as gorgeous as the last time I had it. The only difference was there were more people drinking on it this time and I didn't get the chance to follow it. Still, it's an impressive and gorgeous wine that showed beautifully right from the beginning.
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As expected, this was one of the top-performing wines of the tasting. Slow-oxed for five hours and decanted for two prior to drinking. Beautiful aromas of herbs and spices, smoke, soft red fruit, and that oh-so-compelling note of caramelized sugar that some say is a hallmark of Bruno Giacosa wines. This was simply delicious, tasting of subtle fruit, mild herbs, and a bit of bitterness reminiscent of fruit rind. The nose outshone the palate, but that's hardly surprising given its gorgeous aromatics.
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Does anything else taste like mature Giacosa? Slow-oxed for 5 hours then decanted for 3 more. An enticing nose of menthol, signature Giacosa burnt brown sugar, roses, spice, herbs, and sour cherries. Amber-brown in the glass; the medium bodied palate was built around sappy, tarry cherries & the acidity of an artisanal vinegar. It is difficult to add much more in the way of meaningful descriptors; the wine possessed a certain mysterious air and depth that refuses dissection—an ancient pillar.
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nose: gorgeous feminine and silky nose of dried herbs, roses, spice tones, tar, and loads of red cherries. This needed about an hour to really get going, but once it did it just drew you in with its poise and elegance
taste: absolutely gorgeous and satiny medium feel with medium+ acidity and good tannins. Sexy and beautiful tones of dried herbs, roses, spice tones, tar, red cherries, lilacs and loads of dried strawberries as well. Very complex and deep on the palate
overall: what a wonderful wine. This took a bit of time to really come together, but once it did, we were left with a real treat. Supremely balanced with flowing tones on both the nose and palate that add extra layers to the wine
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I gave this bottle a 6 hour decant prior to the start of the tasting and this seemed to allow it to show its best. The wine had a light red center with light tan/brown rims. The medium intensity nose of roses, brown spices, and tobacco was attractive, if not full on intense.
In the mouth the wine was quite rich with great viscosity, rounded tannin, and excellent length. The other tasters were guessing 1950s Bordeaux which gives you a sense of how well it showed. This wine will easily last a couple more decades but it is fun to drink now with extended decanting. It is not clear to me that it will get any better (because it is already pretty darn good).
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Tasted blind, this wine showed a medium red center with an oranging rim. The nose took many hours to blossom, eventually showing a high- intensity nose of tobacco, roses, cherries, and some tar.
It was very suave in the mouth at first but the rounded tannins grew larger as the wine aired. These tannins, and the acidity, provided excellent length. While drinking to some degree, this needs to be decanted for 6+ hours or given 10 more years in the bottle to show its best. My score could move up a point or two with more bottle age.
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After 4 hrs in decanter finally opens up. Gorgeous nose of goudron, dried flowers, earth and t and a. Long, ripely tannic finish, buffeted by some bracing acidity. Not falling off at all.
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Barolo Bash (I Trulli, NYC): Beautiful. Light red in color. Nose of cedar, rosewood, sandalwood. Beautiful, big, robust wine. Nice integrated tannins which soften quickly. Drinking wonderfully right now. My WOTF.
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With Michael Lehmann at Singer & Foy. Medium ruby. Sort of exotic; fruity nose. Very good. Beautiful flavor. Great. So complex. Wow. 5-12-18-9: 94/100.
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5/26/2023 - johnh1001 wrote: 94 Points
Beautiful nose of light, sweet red fruit, roses, tar and mushroom. Great color, depth and balance. More sweet fruit came out over time with perfectly resolved tannin and exquisite balance. For me, at peak now and will hold.
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11/21/2022 - cadamson Likes this wine:
Drinking very well. Quite alive, good red fruits, a potpourri of leather/spices/truffle/balsamic and spice. Mostly resolved tannins. Excellent.
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8/6/2022 - jviz wrote: 94 Points
Excellent showing for a somewhat rustically styled wine. Softened tannins, complex bouquet of leather and spice box, well integrated and so on. Lovely match with grilled swordfish and white beans
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10/18/2021 - MC2 Wines wrote:
Wine Workshop: White Label Giacosa and White Truffles (Locanda Verde): First wine of the tasting and also one of my most favorites of the evening. It's all there is to love with Giacosa wines. Very elegant and refined, red fruits, some pepper, a long finish. There's a hint of menthol but in a nice way that adds some complexity to the wine. Just wonderful. Saved my last sip for the very end of the night and it was good from beginning to end.
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1/17/2021 - Tony Ling Likes this wine: 95 Points
Incredible conditions. Slow-oxed 11 hours prior to serving into Zalto Burgundy glass (“Flower” day): Pale ruby with bricking rims. Only bits of fine deposits.
Red cherries, florals and fine white spices in general.
More forward in general, but heaps of minerality and fine acidity.
94-95 points easy.
2nd round, about 1/2 bottle in: more fine spices and layered this round.
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9/16/2018 - drwine2001 wrote:
Champagne and Nebbiolo Afternoon (aka Drink Like You're in Piemonte) (Private residence, San Francisco): Light, faded color. Complicated nose of menthol, spice, and dead leaf. Medium, elegant weight, bright entry with remaining sweet fruit, great acidity, orange rind, more earth than tannin to define the long finish. Outstanding, fully mature Nebbiolo. And all of this in a "mere" white label. Hats off to the king! Best in the flight, and probably best of the night (far outstripping the Collina Rionda of the same year).
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3/20/2016 - drwine2001 wrote:
1985 Barbaresco Evening (Friends' Home, San Francisco): Paler shade than the Gaja. Amazingly ripe cherry fruit that turned more medicinal with air. Medium bodied, again dark cherries and cocoa, some tobacco leaf. Not quite as complex as the Gaja, and alcoholic heat came out with time in the decanter.
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2/25/2014 - rnellans wrote: 94 Points
Lighter color than the 88 Gaja. Some browning. One could even say it is a bit "Burgundian' in style. Feminine, elegant. Loved the aromatics. Lots of depth and power on the palate. Some tannins poking through. Good acidity. Very complex wine! Loved it.
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2/25/2014 - BradE wrote:
Italian Lunch: A beauty of a wine, with a broad kaleidoscope and the essence of good Barbaresco. Liked it a lot.
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6/6/2013 - lepetitchateau wrote: 94 Points
Nose of aged leather and violets. The palate is sweet and luscious, redolent of dried strawberries, elegant and flavorful this is brilliant wine. Very consistently pleasurable.
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5/22/2013 - coremill wrote: 92 Points
Double-decanted 90 minutes prior to serving, which was clearly not enough air. Very young, very structured, only giving glimpses of its potential on this occasion, but there sure is a lot of potential. Complex aromas of pure red cherry fruit, licorice, iron, meatiness, and hints at times of of flowers and tar. Concentrated but medium-bodied with lots of tannin and acid, it's much better with rich food and the fruit really leaves an impression on the finish.
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5/22/2013 - cooberp Likes this wine: 91 Points
Double decant followed by a 90-minute slow-ox wasn't enough aeration, unfortunately. This started out very closed, and only with a third of the bottle left did it reveal aromas of red cherry and cinnamon with a strong, pleasant metallic note. It had tons of structure, feeling grippy and brightly acidic despite its age. I wasn't As impressed with it as my table-mates, but a fine wine indeed.
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5/17/2013 - KeithAkers wrote: 93 Points
Bearserkerfest Night 1-Piedmont Table (Blue Star Wine Bistro, Chicago IL): Nose: The nose is absolutely gorgeous and flowing with tones of earth, roasted herbs, dark red cherries, berries, floral tones, and a touch of tar. This was very feminine with really good depth and layering as well.
Taste: Medium bodied with medium+ acidity and nice tannins. This is extremely balanced with loads of depth and layering along with tones of earth, meaty tones, roasted herbs, dark red cherries, and some floral tones.
Overall: This was just as gorgeous as the last time I had it. The only difference was there were more people drinking on it this time and I didn't get the chance to follow it. Still, it's an impressive and gorgeous wine that showed beautifully right from the beginning.
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5/17/2013 - Burgundy Al wrote: 93 Points
Chicago Berserkerfest Dinner (Blue Star Bistro - Chicago IL): Floral with hints of anise and a very good combination of red fruit and evolved mushroomy aromas. Almost identical on the palate with a delicacy and elegance, moderate length.
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7/20/2012 - M DU VIN wrote: 92 Points
Still a wonderful, fully aged Barbaresco/.
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5/14/2012 - mjg87 wrote: 94 Points
As expected, this was one of the top-performing wines of the tasting. Slow-oxed for five hours and decanted for two prior to drinking. Beautiful aromas of herbs and spices, smoke, soft red fruit, and that oh-so-compelling note of caramelized sugar that some say is a hallmark of Bruno Giacosa wines. This was simply delicious, tasting of subtle fruit, mild herbs, and a bit of bitterness reminiscent of fruit rind. The nose outshone the palate, but that's hardly surprising given its gorgeous aromatics.
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5/12/2012 - bpj87 wrote: 93 Points
Does anything else taste like mature Giacosa? Slow-oxed for 5 hours then decanted for 3 more. An enticing nose of menthol, signature Giacosa burnt brown sugar, roses, spice, herbs, and sour cherries. Amber-brown in the glass; the medium bodied palate was built around sappy, tarry cherries & the acidity of an artisanal vinegar. It is difficult to add much more in the way of meaningful descriptors; the wine possessed a certain mysterious air and depth that refuses dissection—an ancient pillar.
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7/29/2011 - KeithAkers wrote: 94 Points
nose: gorgeous feminine and silky nose of dried herbs, roses, spice tones, tar, and loads of red cherries. This needed about an hour to really get going, but once it did it just drew you in with its poise and elegance
taste: absolutely gorgeous and satiny medium feel with medium+ acidity and good tannins. Sexy and beautiful tones of dried herbs, roses, spice tones, tar, red cherries, lilacs and loads of dried strawberries as well. Very complex and deep on the palate
overall: what a wonderful wine. This took a bit of time to really come together, but once it did, we were left with a real treat. Supremely balanced with flowing tones on both the nose and palate that add extra layers to the wine
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2/13/2011 - fclarity wrote: 93 Points
I gave this bottle a 6 hour decant prior to the start of the tasting and this seemed to allow it to show its best. The wine had a light red center with light tan/brown rims. The medium intensity nose of roses, brown spices, and tobacco was attractive, if not full on intense.
In the mouth the wine was quite rich with great viscosity, rounded tannin, and excellent length. The other tasters were guessing 1950s Bordeaux which gives you a sense of how well it showed. This wine will easily last a couple more decades but it is fun to drink now with extended decanting. It is not clear to me that it will get any better (because it is already pretty darn good).
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12/18/2010 - fclarity wrote: 93 Points
Tasted blind, this wine showed a medium red center with an oranging rim. The nose took many hours to blossom, eventually showing a high- intensity nose of tobacco, roses, cherries, and some tar.
It was very suave in the mouth at first but the rounded tannins grew larger as the wine aired. These tannins, and the acidity, provided excellent length. While drinking to some degree, this needs to be decanted for 6+ hours or given 10 more years in the bottle to show its best. My score could move up a point or two with more bottle age.
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3/13/2009 - jlemerond wrote:
After 4 hrs in decanter finally opens up. Gorgeous nose of goudron, dried flowers, earth and t and a. Long, ripely tannic finish, buffeted by some bracing acidity. Not falling off at all.
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4/19/2007 - M DU VIN wrote: 92 Points
Wonderful, fully mature Barberesco. The hit of the evening.
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3/16/2006 - trankin wrote: 96 Points
Barolo Bash (I Trulli, NYC): Beautiful. Light red in color. Nose of cedar, rosewood, sandalwood. Beautiful, big, robust wine. Nice integrated tannins which soften quickly. Drinking wonderfully right now. My WOTF.
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5/6/1989 - MicklethePickle Likes this wine: 94 Points
With Michael Lehmann at Singer & Foy. Medium ruby. Sort of exotic; fruity nose. Very good. Beautiful flavor. Great. So complex. Wow. 5-12-18-9: 94/100.
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