Next to the 82 Falleto, this really stood out as being so much more floral with emphasis on red fruit, spice and dried roses. The mix of delicate fruit and raw power is amazing and this wine is so balanced and so complex yet so youthful it is impossible to comprehend how all could be happening at once. This kept improving over 4 hours and I am sure would have been even better on day two. Absolutely delicious and probably the best Giacosa Barbaresco I have tasted.
Ruinart Dinner (Travelle - Langham Hotel - Chicago IL): Popped and poured, this was a huge step up from another bottle also P&P'ed a year ago. Lots of maturing red cherry with red licorice, dried rose petals. Open and exciting to start, this kept getting longer and more enticing over the ~30 minutes in glass.
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(Giacosa Barbaresco Santo Stefano Riserva) We were back to Italy with a pair of ‘82s, again led into the flight by a Giacosa, this time a 1982 Giacosa Barbaresco Santo Stefano Riserva. Its darker, deeper nose had brown sugared fruit, flirting with a Port meets Tokaji experiment. There were tar and leather flavors and a zippy finish, but this bottle was clearly affected and not at its best (91A).
(Giacosas Barbaresco Santo Stefano Riserva) which was nice wine but no where near the bottle I had a couple years ago at a Crush tasting. Nice nose of roses, lavender, tea, cherries, tar and earth. Very aromatic but became muted as the night went on. The palate was lush and concentrated with excellent delineation but it was a bit hot and that came more pronounced as the night went along. Good wine but no where near what I was expecting.
(Giacosa Barbaresco Santo Stefano Reserva (Red Label)) Another celestial nose of flowers, caramel, minerals, cherries, strawberries & wet earth. Amazingly concentrated with great richness and purity. Very long and ethereal. Just stunning. Amazingly rich on the palate with years to go. Completely out of hand wine.
(Bruno Giacosa Barbaresco .Santo Stefano Riserva.) The nose was the shiest of the flight, with faint traces of brick, tar, caramel and uncracked nuts still in their shells. The nose widened a bit in the glass, and the palate left no doubt as to its quality. The fireplace qualities were blazing on its wound and taut palate, which had tremendous breed and length. The tannins, alcohol, vitamins and minerals made a case that the 1982 was a balanced breakfast, indeed
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