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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.5 pts. and median of 94 pts. in 130 notes) - hiding notes with no text | | | Tasted by llink on 5/24/2024 & rated 95 points: Decanted for 2 hours. This is showing very well. Nose of dried roses, anise and spice. Silky palate, surprising power delivered with subtle understated, earthy fruit and impeccable balance. (182 views) | | | Tasted by llink on 2/23/2024 & rated 95 points: Decanted for 6 hours. This started out very light but evolved to be quite deep and profound. Nose shows some anise, black pepper and dried red fruit. Palate is deep and mineral driven, earthy with very fine grained and grippy tannins. Long citrusy finish. Excellent. (1257 views) | | | Tasted by Jonathanmustang on 2/10/2024 & rated 91 points: Nez complexe sur la cerise, la réglisse, le cuir, la feuille morte, les épices et les fines herbes
La bouche attaque d’abord sur la cerise, la réglisse, le chocolat noir, quelques épices. Cependant, le toucher lui est un peu déséquilibré par l’acidité et une pointe de tannins est perceptible. L’ensemble est fruité, vraiment ouvert, aboutit, puissant… ne serais-ce de cet amertume ce serait parfait
Longue finale sur le chocolat, les cerises et les herbes
Beau vin mais qui semble tellement marqué par la structure et qui n’arrive pas ŕ s’en débarrasser. (1163 views) | | | Tasted by dream on 2/4/2024 & rated 94 points: So different from the '04 Monprivato drunk alongside but no less captivating. This is all dark fruits and truffles and while the Monprivato could be mistaken for a Burgundy, this wine couldn't be anything but a Barolo with it's authentic notes of mushroom/truffle and smoky forest floor. It has a beautiful layered texture and a deeply satisfying finish. A fresh bottle with no flaws and while youthful, I love it right now for its balance of silky fruit and tertiary notes. 94-95. @Craft with the Sutton's. (1214 views) | | | Tasted by drwine2001 on 1/28/2024: Quite an ordeal with this bottle. Opened 8 hours in advance, cork disintegrated into the bottle, strained and double decanted. Despite this mistreatment, the wine showed wonderfully well. Medium ruby without much fading. Green herb, licorice, and tar aromas. Poised medium weight. Gently sweet black fruit, anise, and spice backed by a long soil foundation and piquant acidity with chocolatey tannins. Outstanding penetration and persistence. Gorgeous white label that is not fully expressed-give it another 5-10 years for full maturity. (1487 views) | | | Tasted by llink on 12/21/2023 & rated 95 points: PNP. Crimson color, not much sediment. The nose is killer upon opening. I’m getting dusty cherry, cherry liqueur, orange peel and a spice/savory element. Beautifully composed palate, deep, saline infused and somewhat astringent with a lively mouthfeel and fine grained tannins. First bottle from a case, these are very promising. (1218 views) | | | Tasted by acheng on 11/12/2023 & rated 94 points: It has come out of its shell compared to 4 years ago. It has the bouquet and balance of a fine Giacosa and should age effortlessly (1195 views) | | | Tasted by johnh1001 on 10/28/2023 & rated 94 points: Excellent. (1233 views) | | | Tasted by Robmcl920 on 10/17/2023 & rated 95 points: Vinous Piedmont Icons Dinner @ Legacy Records (Legacy Records, NYC): The '04 Falletto is very beautiful, and it is still a very youthful wine that should improve from here. On the nose, I found perhaps a touch of VA, but this blew off with time. I found sweet black cherry and dark red plum fruit, sweet spices, licorice, meat, and a touch of bitter chocolate. Tasting this next to some very traditional producers like Rinaldi, you appreciate that the expression here is a bit more "modern". On the palate, I found concentrated dark red to black fruit and similar notes to the aromartics, while the tannins here are very silky. It's so balanced, with a perfect level of acidity. Tasted next to two red labels, the '04 Falletto is hardly out of place, although I did find both the '04 Asili and '01 Rocche del Falletto to show more depth and intrigue. (1714 views) | | | Tasted by LaberMeier on 10/12/2023 & rated 94 points: Rich nose, but not exuberant. Very good, smooth structure with the tannins being well bound. Almost silky. Very nice to drink now. (1183 views) | | | Tasted by Dibbs on 10/7/2023 & rated 95 points: After two sip, I think I turned to the b’day boy and said Giacosa. Couldn’t go beyond that but was thinking 2001 Giacosa. My WOTN from the reds which was inconsistent from the groups’s, as others went with the LMHB (1196 views) | | | Tasted by SundevilDC on 10/6/2023 & rated 96 points: Grumpy and confused when first opened. Definitely maturing, but drinking really well now after 3 hours in the decanter. (907 views) | | | Tasted by melvinyeowq on 10/6/2023 & rated 94 points: Birthday dinner with good wine friends: A couple managed impressively to nail this as a Giacosa. Had the producer signature of attractive VA on the nose, rich and pure dark cherry fruit, and impeccable balance. Liked this but lacked a little oomph compared to the brilliant 1998 I had a couple of months ago. (1280 views) | | | Tasted by jamesabdavis on 9/9/2023: Classic barolo nose, tarry. Herbs and then with air gorgeous rich and pure fruit: confit raspberries, black cherries
The palate is mouth-coating and rich, fresh, bracing acidity and tannin to frame. Balanced
This is fantastic, the rich and pure quality of the fruit is just wonderful, all the other elements there. (1092 views) | | | Tasted by Raizes on 7/26/2023 & rated 93 points: 樱桃、山楂、焦糖、红茶，很有自家标志性的嗅觉呈现。在醒酒过程中，出现玫瑰、焦油、甘草、烟丝等等细致的香气变化，并最终如同坍缩般凝练成一串甜美的冰糖葫芦。整个演化过程中，良好的酸度始终牵持着单宁的缰绳，将整款酒控制在优雅含蓄的界限之内。 (1094 views) | | | Tasted by Milos on 7/13/2023 & rated 92 points: Almost translucent, medium tawny colour, very classic nose of roses and asphalt; ginger cookie to top it. Palate has light mouthfeel yet intense at the same time; ripe but notable tannins show at the finish and it all works. (1216 views) | | | Tasted by Nanda on 7/13/2023 & rated 95 points: Pop n' pour. Wow this was so good right out of the gate and kept getting better throughout the evening. Incredible depth and purity of fruit. So integrated and approachable. Still young and early. Upside from here, but no harm having fun with it now. (1452 views) | | | Tasted by johnh1001 on 7/9/2023 & rated 94 points: Delicious. A bit more age on this bottle. (1412 views) | | | Tasted by Musinus on 3/24/2023 & rated 94 points: Ruby almost to the rim. Nose of black cherry syrup, roses, licorice, and a subtle, pleasing medicinal/tobacco scent. Sweet, floral and fragrant. Balanced, sweet palate of grilled cherries, brown sugar. Delicate in one sense but sufficiently substantial enough material to marry with grilled sausage and rich basil pesto pasta. Another remarkably timeless and satisfying Giacosa creation. (1896 views) | | | Tasted by lifebreath on 3/22/2023 & rated 93 points: Drinking great right now. Really pops after 30-60 minutes decant. (1718 views) | | | Tasted by bitdrerik on 3/10/2023 & rated 93 points: Hafliđasmakk, án Hafliđa og ţó. (Hlíđarás 10): Ljós litur og skýjađur. Ekki umhellt en opnađ 2-3 tímum fyrir neyslu. Ljóst á litinn. Mattur litur. Brjóstsykur, sítrus, appelsína, greip, ţurrkađar apríkósur í nefi. Ferskur ilmur. Í bragđi, tóbak, sćtt píputóbak, púđursykur. Tannín. Mjög fínn barolo. Hefđi líklega mátt viđ 15-30 mín. umhellingu. Ţetta vín ţarf svo líklega ađ fá ađ standa góđa stund upp á endann eftir ađ hafa veriđ flutt til. Ţađ er svo mikiđ af mjög fíngerđu botnfalli í ţví. Líklega í svipuđum klassa og Tignanello og Tua Rita vínin. En kom samt betur út í smakkinu sjálfu. Björgvin tók restina af ţessu víni međ sér og sagđi ađ ţađ hefđi veriđ gott en falliđ fljótt. (1851 views) | | | Tasted by MC2 Wines on 2/8/2023: Napa 2023: the quieter version; 2/6/2023-2/11/2023 (Napa/Sonoma California): A favorite producer of ours and fun to get to check in on these. Wine is still more on the young side. No detailed notes. I liked it but overshadowed by the two Rhône’s that were really rocking. (2602 views) | | | Tasted by Burgundy Al on 12/9/2022 & rated 91 points: Birthday Celebration (Racquet Club - Chicago IL): Completely charming and engaging with red and black cherry, licorice and floral notes. Character is exactly as expected, but I also expected slightly more complexity and concentration, but I guess that's why this is white label in 2004. Very good now with a long life going forward. (3284 views) | | | Tasted by Hugo Hilde on 11/19/2022 & rated 95 points: Decanted 1h, followed 4 hours
Very high in acidity at first, almost had me worried. After the decant and an increase in temperature it showed much better, still a balsamic overtone with wild red berries, blueberry, tobacco, tarragon, liqorice, roses, pencil shavings and a stony mineral note. Later, a peppery pine or cedar aroma came through as well.
Palate was quite angular at first, later it relaxed and gave way to a broad, yet elegant mouthfeel, great acidity, integrated tannins and a super long finish. Also here very high acidity which, in conjunction with the aforementioned notes and a pronounced floral component gave a very interesting and enjoyable wine.
This is drinking so well now, much better than previous bottles in 2016 and 2020.
95++ (1862 views) | | | Tasted by Benoit Hardy on 11/18/2022 & rated 95 points: At first, the nose is a little mute and messy, but the improvement over the course of the tasting is marvelous, with floral and minty notes.
Palate with a dense juice, but mellowed. The fruit is still dominant, accompanied by balsamic notes. The wine is captivating because its improvement in the glass takes it very far. It's vaporous, with a sublime grain. The complexity ends up exploding with saline and tea notes, all wrapped in still-bright fruit. It is balanced and elegant despite a large volume. Great finish on the undergrowth with a majestic length.
A nice Giacosa! (1735 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Mar/Apr 2017, Issue #68, An Evening of The Outstanding 2004 Baroli With Tom Hyland
(Barolo “Falletto di Serralunga”- Bruno Giacosa) Login and sign up and see review text. | By Antonio Galloni
Vinous, 2004 Barolo: The Cream Rises to The Top (May 2015) (11/1/2014)
(Bruno Giacosa Barolo Falletto) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/16/2008)
(Bruno Giacosa, Falletto Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, A First Look at the 2004 Barolos (Dec 2007)
(Bruno Giacosa Barolo Falletto) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2007, IWC Issue #135
(Bruno Giacosa Barolo Falletto di Serralunga) Subscribe to see review text. | By Jon Rimmerman
Garagiste (1/30/2008)
(BAROLO FALLETTO Giacosa White Label) 2004 Giacosa Barolo Falletto Dear Friends, Ok, this is a major offer - it reminds me of the old days when something like 1994 or 1995 Araujo came out and it was being doled out bottle by bottle. The demand was so pent up for the wines that it was almost impossible to allocate them - this is going to be similar. The 2004 Giacosa wines have the most demand of any wines from Piedmont I’ve come across in my career (the Barolo wines specifically) - they appear to have the same cache as the top 2005 Burgundy wines from an investment standpoint and from a collector standpoint. They are so rare at this point that the US market has basically been skipped over in favor of emerging markets in Eastern Europe or the Far East where $300-500 Barolo doesn’t seem to be a big deal (it’s a huge deal in the US as few will pay those sums for a new release but in Asia, it’s $300-400 less than the First Growths so it’s a deal, right? Yikes). You can’t blame people for marketing where the money is. On to the wine... The 2004 Falletto is about one thing - painfully pure fruit that is dripping in an elegant but ripe red-fruit mineral bath (ok, that’s 2-3 things). I reminds me of the 1982 Mouton - a wine that few thought would age or be worth much in 20-30 years because it was just too accessible and low-acid in youth (except for Parker). I think that issue has been resolved. There are only 50 cases of this wine for the US market (authenticated from Giacosa, not via the grey market) and we have a paltry amount. I’ve tried to keep the margin as low as I can so here goes... VERY HIGHLY RECOMMENDED for incredible depth, intensity and precision in a vintage that has endless appeal from a world market hungry for the best wines ONE AUTHENTICATED SHIPMENT ONLY DIRECTLY FROM THE CELLAR AT GIACOSA: 2004 Bruno Giacosa Barolo Falletto di Serralunga Please give us your maximum number up to 6/person until we run out This wine arrives with impeccable provenance at some point in 4-6 weeks. We will make it a point to ship during the late spring shipping season. Out of state orders will be held for free under ideal storage conditions (56 degrees/70%humidity) until shipping is possible. Locals may pick up at their leisure. For current local pick up and arrival/ship information, please see your OARS link below (at the bottom of this offer) - don’t know how to access your OARS? Simply click the link and see your account. You can also paste the link into your browser. If you are having trouble with your link or your account, please contact: support@garagistewine.com THE WEB SITE WILL NO LONGER BE UPDATED IN THE “ARRIVALS” SECTION as all of the information will be personally stored in your OARS account. NO SALES TO RETAILERS OR WHOLESALERS Thank you, Jon Rimmerman Garagiste Seattle, WA Italy4940 | By Jon Rimmerman
Garagiste (1/18/2008)
(GIACOSA Barolo FALLETTO) Odds and Ends Dear Friends, A few Friday odds and ends while I’m en-route to an inspiring destination... Have a nice weekend everyone! NV J.M. Gremillet Brut “Grande Reserve” EXTREMELY LIMITED From a small independent grower, this is quite fabulous for the tariff and very difficult to find. For our price, this has to be one of the last great buys in top-end NV Champagne. Recently disgorged, we have a price that is about the same as at the cellar door: 2005 Chapoutier Ermitage “Le Pavillon” (WA95-98) I like this wine better than the Ermite in 2005 but what do I know... 2005 Chapoutier Ermitage Le Pavillon 1.5lt 2004 Bruno Giacosa Barolo “Falletto” 1.5lt - This set of magnums is authenticated and directly from Giacosa's cellar. EXTREMELY RARE Here’s the situation with 2004 Giacosa magnums - there used to be 500 magnums of this for the US in each vintage, not anymore. Only 100 of the 2004 for the entire country and various restaurants in NY would take the whole lot - that leaves around 24-36 magnums for retail (for the entire US consumer base). That, unfortunately, adds up to extreme rarity, unscrupulous gray marketing, counterfeit and extreme cost in a vintage that has so much pent up demand that the sky is probably the limit on the eventual value of these. In some ways, this is like the craze on 2005 Roumier or Vogue and this set of magnums may end up with similar auction appeal: Thank you, Jon Rimmerman Garagiste Seattle, WA Champ2500 Rhone8830 Rhone8840 Italy7110 |
NOTE: Scores and reviews are the property of View From the Cellar and Vinous and JancisRobinson.com and Garagiste. (manage subscription channels) |
| 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 CellarTrackerFalletto di Serralunga d'AlbaConsists of Helvetian soil. The vineyard produces some of the most full-bodied Barolos. Typically powerful, tannic, long-aging wines. They are more extracted; rich with depth and concentration.
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)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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