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| Community Tasting History |
| Community Tasting Notes (average 95.2 pts. and median of 96 pts. in 80 notes) - hiding notes with no text | | | Tasted by Bullethead on 3/17/2024 & rated 90 points: Some issue with the wine, either too reductive or storage issue. But quite typical for old Italian wine (291 views) | | | Tasted by Caruso on 12/2/2023 & rated 87 points: Amber with ruby orange core in thick layers. As in some tasting notes from other members earlier mentioned, this bottle shows that at least in some bottles this is not only past its prime, but really over the hill and in fast decline and yet oxidated. Notes of oxidation, but still some fruit left. Cherries, soy, sherry, spices, herbs. Still tannic. This bottle was perfectly stored since release at 12°C. Cork was in pristine condition, high fill. 3/12/15/7. Given other notes there seam to be some bottle in much better condition, but I think it would be a good advice to drink it up. Disappointing at age 33. Galloni gave it 98 points, like I did earlier, with a drinking window till 2030. (592 views) | | | Tasted by kenv on 11/17/2022 & rated 98 points: WCC Barolo and Barbaresco Dinner (The Chef's Table at Cafe Capriccio, Albany, NY): [Double-decanted around 11am.] Heavenly nose of red fruit and spice. Long and delicious. This is in a great place. Stunningly complex. This is what Giacosa is all about. Group WOTN and my WOTN.
Day2: Fantastic. Classic Giacosa nose of fruitcake and roses. Silky in the mouth in spite of the underlying tannin. Getting some dried fruit on the long finish. (2231 views) | | | Tasted by paul195 on 8/5/2022 & rated 94 points: 1 of 6 opened at 3:00 decanted for sediment and served @ 9:00. this was part of a Barolo Reserva flight 90/96/00
The 1990 was a very youthful bottle, super clean cork, bright ruby core, the nose filled with concentrated dark fruits laced with spice, earth and tar, with time some floral notes as well. The palate showed a similar black fruited profile, a mid weight with a remarkably elegant texture, bright acidity and fine tannins. It is incredibly well balanced with a long finish. My WOTF (2111 views) | | | Tasted by MC2 Wines on 4/1/2022: Festa del Piemonte: Gala Dinner (The Pool in NYC): Just a very small pour as this was the very end of the bottle but this was a special one and another true contender for WOTN. It's big and fruit and truely lovely and all finesse. It's somehow not exactly what I was expecting from a flavor profile but the structure and elegance of the wine are all Giacosa. (3020 views) | | | Tasted by dcwino on 3/17/2022 & rated 97 points: Jamie's DC visit Barolo and Barbaresco: Expressive youthful nose displaying incredibly concentrated red and black fruit, blackberry, cherry candy, fruitcake, dark caramel, licorice, leather, tar, black truffle and mineral. Unbelieverable concentration, layers upon layers of rich black fruit with a hint of red, rich and dense but also fluid and showing excellent balance, bright acidity and strong mineral, still showing tannins, and a long intense black fruit driven finish with cumin and fruitcake at the end. Although very enjoyable, this remains incredibly youthful. (2846 views) | | | Tasted by joshabramson on 11/8/2021 & rated 97 points: Vibrant and nicely structured, very elegant and pretty. Drank at Il Centro in Piedmont side-by-side with 90' Conterno Monfortino. I prefered the power of the Monfortino, but the elegance and class of the Giacosa was on point. (2892 views) | | | Tasted by The Vines That Bind on 10/29/2021 & rated 94 points: A bright example of this, plenty of fall spice but not unduly tertiary. Dark fruit with tar details. Rosy florals still hanging around. Late night off the list, no notes but enjoyed this again. (1975 views) | | | Tasted by kenv on 10/16/2021 & rated 99 points: 1990 Giacosa Falletto Riserva with Chris Thile (FWG's Front Porch): [Double-decanted at 4:30pm for 2.5 hours.] Upon opening, balsamic nose with hints of tar, licorice, and forest floor. Sweet and tannic on the finish, but should open beautifully with air.
[Drunk from 11pm till 3am with Chris Thile on my porch after his concert at the Troy Music Hall.] Opened up into its full glory. A wow wine. Stunning nose of tar, black fruit, and roses. In the mouth, it is silky and sexy. Tannins are still present, but softened. The finish seems to last forever. Palate shows juicy red fruits, forest floor, and a hint of orange peel. A lovely wine to sit and savor over the evening. (1931 views) | | | Tasted by Caruso on 1/1/2021 & rated 94 points: As with the last bottle the cork is in great condition, partly soaked to approx. 20%. From the start with some minutes in the glass this bottle delivered a highly complex, medium intense and nuanced nose with cherries, tar, caramel, chamomille, lovage, pine/menthol, soy, hints of rose petals. On the palate light on its feet, but also with some alcohol lurking through. Still with tannic backbone that never is going to be shed within its drinking window and low acidity especially for the variety. Decant results in a less nuanced wine with less fruit and more pronounced tannin. 5/14/17/8. Best showing from bottle without decant within an hour or two max. Holding through for some more years maybe, but the most off your bottles should be consumed for sure. I wish I had consumed my bottles a decade ago. -2025 (2157 views) | | | Tasted by Caruso on 12/6/2020 & rated 92 points: Cellared under perfect condition since release at 54F. Into neck. Ruby center with orange rim which is on the outer side amber tinted. Cork in very good condition, 10-20% soaked. Soy, dark berries, spices, sweet cherries, herbs. It is not very intense and it is a bit of work to grasp the flavors and scents of this bottle. Still with tannic backbone, but low acidity. Still enjoyable, but at least this perfectly stored bottle is not representative for the heights the Barolo Riserva Falletto 1990 can (could?) achieve. 5/12/17/8. At this age it is more and more a question of good fortune, even if perfectly stored, to get the optimum from this. I would advice to drink it up over the next few years though some bottles may hold through for a decade. P.S. After decant up to 10 hours in the decanter, it changed not much. The tannin structure remained, the fruit got a bit more intense (which gives better balance with the tannins), but begins to fade slowly after 5-6 hours. In fact it was ready and best after ca. 30 minutes to two or three hours. (2079 views) | | | Tasted by Paul S on 11/19/2020 & rated 96 points: 1990 Barolo dinner (Lafiandra, Singapore): Wow. I feel quite privileged to drink this again - what a beautiful wine this was. The nose was a killer. Deep dark berries and black cherries, earth and meat, and then a lovely blush of herb - thyme and rosemary, oregano and menthol - and then drifts of smoky tar and dried flower petals. The palate was absolutely wonderful too, with a tremendous energy and clarity that just belied its age. Juicy acidity, fine-boned tannins, and a crystal clear transperancy resounding through its pure, limpid flavours of red berries and dark cherries, herb and smoke and florals. Layer after layer after layer, just unfolding inexorably though the mouth and into a wonderful long, orange peel and sour cherry, spice and dried-flower infused, palate-staining finish. Powerful, inexorable, yet effortless and elegant. This was a complete experience, drinking beautifully, almost ethereally now. Wow. (2603 views) | | | Tasted by fclarity on 8/20/2020 & rated 96 points: Tasted blind, this wine had a red center with orange/yellow rims. The medium+ intensity nose offered up roses, wax, cherries, black spices, and minerals.
In the mouth, this wine was rich and ripe with a lovely mouthfeel. It showed substantial rounded tannin, but then became more supple after 8 hours of air or so.
This was stunning and is still on the way up. It could well pick up a point or two and will be fantastic for decades. (2107 views) | | | Tasted by johnh1001 on 7/26/2020: From a perfect looking bottle from a perfect case. The cork looked brand new. Unbelievably perfumed nose that you could easily smell from 4 feet away. Very very sweet red and black cherry. Exceptionally sweet and smooth on the palate. Tar and roses of course. Lots of complexity and really impressive at 30 years old. Very harmonious. So sleek. While I was impressed by this, and appreciate it, I have had my fair share of Giacosa (40+ cases in my cellar) and just not sure if I actually liked it. (2246 views) | | | Tasted by dcwino on 7/2/2020 & rated 97 points: A small gathering with COVID safety measures (Reston, Va): Perfectly mature expressive nose displaying dry red and black fruit, dry cherry, black cherry, cherry syrup, licorice, leather, tar, strong dark spices and iron. Perfectly harmonious palate, layers upon layers of concentrated slightly dry red fruit, rich yet silky and precise, perfect amount of acidity and mineral, and a seamless long sweet red fruit driven finish with fruitcake and tar at the end. This is still noticeable but fine tannins. This particular bottle is singing. (2134 views) | | | Tasted by _water.into.wine_ on 4/18/2020 & rated 96 points: Possibly one of the best Barolos i have tasted. Drank blind and was thinking this could be Rhone/Syrah given the structure and tannins. Sadly no formal notes but this was in lovely harmony and balance. From BV (1777 views) | | | Tasted by jhngo on 1/31/2020 flawed bottle: Corked!!! (864 views) | | | Tasted by Tony Ling on 1/30/2020 & rated 95 points: Opened almost one day prior to serving into Zalto Burgundy glass (“Leaf” day): Pale bright ruby to the eyes.
Prestine red cherry and berry fruits. Very powerful in a good way. Savoury and spices.
Highly structured, super bright acidty and minerality, and silky tannins. Very flavourful without being too powerful.
94-95 points, but this will still need quite a lot more time in cellar.
3 hours upon first served: wow this is finally opening up. This is now very enjoyable. 95 points solid though sadly very little is left... (2088 views) | | | Tasted by JonnyG on 12/13/2019 & rated 98 points: A Splendid Pre-Holiday Celebration With the London Crew (67 Pall Mall): A stunner, though I had the sense I liked it more than some. Amazing freshness, and a creaminess I lingered over for hours. Rich, complex and textured, with a slightly elusive, ever-shifting array of dried cherry, spice and floral notes. What a beauty! My WOTN. (2211 views) | | | Tasted by beatles on 3/29/2019 & rated 93 points: In the nose, this seemed just a wee bit over the hill, but in the mouth everything was fine, a sweet, elegant fruit, a somewhat broad appearance tasted vis-vis the Monfortino and very soft tanins. I would drink this sooner rather than later, but it is Grand Vin indeed.
From Pedro
#Formel B (2803 views) | | | Tasted by Eric Guido on 2/15/2019 & rated 93 points: At first, the nose was sweet, dark and brooding, so much so that fellow tasters worried about its condition. However, all worries were put to rest after a few minutes in the glass as the Falletto blossomed, showing ripe black cherry, earthy minerals, hints of animal musk and undergrowth. On the palate, I found a soft expression with ripe, fleshy cherry fruit, minerals sweet spice and dried inner florals, as a wave of vibrant acids added life. The finish was long, earthy, even savory, as dried black cherry lingered among hints of earthy minerality. (3277 views) | | | Tasted by tinybubbles on 11/15/2018: From magnum. Hot and harsh. This was both ripe and somewhat oxidized. Bottle probably not in great shape. 86? (2707 views) | | | Tasted by Eric Guido on 10/21/2018 & rated 96 points: Iconic bottles: Barolo & Barbaresco Tasting (Maialino, NYC Lexington and 21st): The nose was gorgeous with it’s ripe black cherry and plum fruits, backed by balsamic tones, exotic Indian spices, dried florals and dark minerality. Gaining richness and body in the glass, it presented creamy textures, like liquid velvet offset by a core of balanced acidity, as fleshy ripe cherry, spices and earthy minerality drenched the senses. The finish was unbelievably long yet fresh, resonating on dark red fruits, with hints of green olive, and the first sign of lingering tannin. Without a doubt, the last time I tasted the 1990, it was either a flawed bottle or in an odd stage, because tonight it was amazing, and came in third place for WOTN. (3766 views) | | | Tasted by Burgundy Al on 10/6/2018 & rated 95 points: DC/Chicago Wine Dinner Extravaganza (Rosewood Hotel Dining Room - Washington DC): Also open 6 hours before serving, with a double decant. Fresh and dried red and black cherry with plenty of spice and floral notes. Some braised meat character with mushroom. Good+ weight and excellent length. (3375 views) | | | Tasted by dcwino on 10/6/2018 & rated 97 points: Annual Chicago winos visit - Champagne, DRC, Yquem, SQN and etc. (The Grill Room at the Rosewood DC): Expressive nose displaying concentrated dry red fruit, dry cherry, cherry candy, fruitcake, strong iron, licorice, leather, tar, sweet spices and mineral. Excellent concentration, densely packed deeply toned dry red fruit, quite opulent yet silky and polished, bright acidity, strong iron mineral, still very noticeable but non obtrusive tannins and a long dry red fruit and fruit cake driven finish with sweet spices at the end. It remains very youthful and backward. (2588 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Bruno Giacosa Dinner at Legacy Records (Aug 2023) (8/1/2023)
(Bruno Giacosa Barolo Riserva Falletto di Serralunga Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Piedmont’s Glorious 1989 and 1990 Vintages Revisited (Feb 2010)
(Bruno Giacosa Barolo Riserva Falletto) Subscribe to see review text. | By Antonio Galloni
Vinous, Festa di Barolo (Jan 2008) (1/1/2008)
(Bruno Giacosa Barolo Riseva Falletto) Subscribe to see review text. | By John Kapon
Vintage Tastings, Eddie's Holiday Truffle Party (12/30/2007)
(Giacosa Barolo Falleto Riserva) Login and sign up and see review text. | By Antonio Galloni
Vinous, A Holiday White Truffle Lunch (12/1/2007)
(Bruno Giacosa Barolo Riserva Falletto) Subscribe to see review text. | By Antonio Galloni
Vinous, The HANY Charity Dinner (Nov 2007) (11/1/2007)
(Bruno Giacosa Barolo Riserva Falletto (magnum)) Subscribe to see review text. | By Antonio Galloni
Vinous, Four Decades of Barolo: Wines of the 60s, 70s, 80s, and 90s (Oct 2005)
(Bruno Giacosa Barolo Riserva Falletto) Subscribe to see review text. | By John Kapon
Vintage Tastings, Top 100 Preview, Giacosa, Gaja and more (5/30/2005)
(Bruno Giacosa Barolo .Falleto Riserva.) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and Vintage Tastings. (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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