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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.2 pts. and median of 94 pts. in 103 notes) - hiding notes with no text | | | Tasted by kenv on 2/3/2024 & rated 97 points: Bring a Great Nebbiolo (Chez Goldberg, Greenwich Village, NYC): [Double-decanted before noon.] Heavenly black fruit and spice cake nose. Big, rich, and expansive in the mouth but with that classic Giacosa elegance. (998 views) | | | Tasted by cct on 2/3/2024 & rated 97 points: Nebbiolo at the Goldberg's
Double decanted in the AM and drunk over dinner
A bottomless intoxicating nose with cooler nebbiolo fruit, rose, violet and some savory notes. Fantastic clarity focus and poised. A vertical, powerful wine with incredible finesse and a sense of effortless calm. Floral inner perfume. Fantastic. Best bottle of this I have had. I will still hold my bottles for a few years thoughts I see this is not yet off the runway. 97+ (950 views) | | | Tasted by cct on 2/3/2024 & rated 97 points: Festa dal Barolo 2019 Masterclass (The Pool, Manhattan): Festa dal Barolo lunch
Leftovers from the previous evening Gala Dinner (in magnum)
A structured firm and vertical wine with terrific clarity depth. Ferrous notes add to the darker fruited perfumed and spice driven nose with some early maturing notes. (1157 views) | | | Tasted by N.Bonaparte on 11/11/2023 & rated 95 points: Took JoshAbramson’s suggestion and decanted this for 3 hours which was spot on. All I kept thinking was this is so well balanced that it will be drinking well in 30 years. A multi dimensional well judged wine that is modest, polished and confident and it knows it. This wine is in its prime and will drink well for a very long time. Revisit 2028 (1277 views) | | | Tasted by joshabramson on 7/27/2023 & rated 95 points: Delicious, but definitely needs 3 hours of air. (1771 views) | | | Tasted by sdsull on 7/14/2023 & rated 98 points: Amazing, amazing Barolo. One of the top 5 Barolo's I have ever had. Perfectly aged, garnet color, so smooth and silky….. Last bottle, unfortunately. Looking forward to drinking more of these stored in my buddies cellar ;-) (1288 views) | | | Tasted by RJ&JJ on 6/2/2023 & rated 97 points: What a beautiful expression of Barolo. It is drinking so well right now, so well balanced, great mouthfeel and finish. A superb bottle of wine. I wish we had more!!!! (1390 views) | | | Tasted by ILarsen on 4/1/2023 & rated 94 points: A powerfull and well balanced wine - that does not give you a lot of fruit - we get ripe plums and prunes - also some cranberries. We are getting leather and tobacco leaves - we are also getting camphor - the age gives you a lot of tertiary notes. Acidity and tannins are still medium plus. You get a very long aftertaste - we like the wine and end up 94. (1594 views) | | | Tasted by Sotto325 on 2/13/2023 flawed bottle: Unlike the vibrant prior two bottles from another source, this was close to dead-- ready to make an appointment with the undertaker, as my colleague said. (1833 views) | | | Tasted by dcwino on 11/18/2022 & rated 96 points: A lost Friday afternoon gathering – Cristal, DP, Giacosa, Produttori and etc. (Black Salt, Washington DC): Expressive nose displaying generous soft black fruit, blackberry, black cherry, tar, leather, cedar, sweet spices and earth. Very good concentration, layers upon layers of generous black fruit, round, soft and warm, perfect amount of acidity and mineral, and a long round black fruit driven finish with a hint of cedar at the end. This is softer and rounder, also slightly less concentrated and structured than the 96 Asili. It is drinking beautifully. (2710 views) | | | Tasted by joshabramson on 10/1/2022: Didn't give this any time to breathe tonight as it was opened last minute. Such a good wine, but need a bit of air at this stage as it's definitely tightly wound still out of the bottle. (2124 views) | | | Tasted by Sotto325 on 8/23/2022 & rated 95 points: What as treat! Once again hitting on all cylinders at high horsepower. Plenty of that dark cherry, a hint of licorice, moist earth and exquisite Nebbiolo branched, briary overlay. Multi layered complexity, the very long finish, and overall just right for drinking now. (1956 views) | | | Tasted by joshabramson on 7/1/2022 & rated 95 points: Drank side by side with 89’ red label Giacosa Barolo. The Riserva was far more special for sure, but this held up nicely! Very tasty (2138 views) | | | Tasted by drwine2001 on 4/21/2022: Wine and Food Vacation…Finally!; 4/18/2022-4/21/2022: Opened 2 hours in advance and decanted at the table. Still even ruby throughout. All earth, tobacco, and mint on the nose at first. It took a while for it to breathe up and show dull red fruit. Light to medium weight, great acidity running through, but it never quite blossoms or achieves a fully ripe, seamless feel due to lingering grainy tannins. Over a few hours, it oscillates between its savory and fruit elements being in the foreground. I must say that we were spoiled by recently drinking a 2004 Rabaja, but the texture, depth, and perfectly ripe fruit in that wine were well ahead of what we found in the Rocche tonight. Excellent but a little disappointing. (2836 views) | | | Tasted by kenv on 4/2/2022 & rated 98 points: 1999 Barolo Dinner (Chez Goldberg, Greenwich Village, NYC): [Double-decanted around 10am.] Sweeter than the Falletto. Richer, with more black fruit. Expansive in the mouth. The complex finish goes on and on. Just wow! Bruno knocked it out of the park in 1999. Among the best white labels he ever made. (2358 views) | | | Tasted by dbkitc on 3/28/2022 & rated 96 points: (at Foraged - Baltimore) Fuzzy red fruit, stems, tactile, spice, long. Hitting maturity. Very strong and very great. (96) (2114 views) | | | Tasted by dbkitc on 12/9/2021 & rated 94 points: (at Vito's - Baltimore) Loved this wine though would not have picked it as Giacosa blind. Clean - rose and florals. Where's the spice? Well - doesn't need it as the palate is beautiful and balanced with a good dose of finishing tannin. Young still with great potential. (94+) (2578 views) | | | Tasted by doctornoah on 10/25/2021 & rated 93 points: Beautiful but embryonic. Needs a lot of time and/or a lot of air, but all the stuffing is there. (2658 views) | | | Tasted by MC2 Wines on 10/18/2021: Wine Workshop: White Label Giacosa and White Truffles (Locanda Verde): Warm year so more fruit and less acid. To me this was not quite as complex or interesting as the '05 (served next to it - that one was much too young but there was a bright future ahead I thought). Interesting because some others I think found this more approachable and perhaps it was. Splitting hairs of course because all Giacosa is generally great. (2555 views) | | | Tasted by Richard P Howden on 9/11/2021 & rated 93 points: Double decanted for 3 hours, sediment removed. Yes, this is a beautiful wine. Nicely resolved to a mid-weight Barolo, with a gorgeous nose of red fruit, earth, mint over a palate that was utterly classic in its combination of cherry and raspberry intensity but still light, lithe even. Lovely, long peppery finish. (2230 views) | | | Tasted by Sotto325 on 5/28/2021 & rated 94 points: What a delight! The extra level of soil-bound richness in this elegantly etched Barolo that is so ready for consumption now. Slo oxed for just 20 minutes after Coravinning half the bottle. On Day 2, slo ox in bottle for 30 minutes. Just dead -on both days and the perfect companion to both grilled veal and prosciutto et al. Redolent with dark cherry, a hint of black tea, expansive rose water overlay, a nice but not overdone smokey undertone which carried the fully developed and refined combinations of fruit and floral notes. It could be a bit richer, but that is quibbling. (2594 views) | | | Tasted by NickA on 5/19/2021 & rated 92 points: Return to Trompette (La Trompette): An interesting and serious wine. Looking over the notes I jotted on the menu (nettles, tobacco, undergrowth, tobacco, smoke, bright, juicy) you'd think this was the acme of mature Barolo, but it didn't make me respond emotionally; I think I would have preferred a little more bite or zip, and it was perhaps slightly overshadowed by the delicious Bordeaux we'd just had. (2616 views) | | | Tasted by NickA on 9/9/2020 & rated 92 points: Gareth's Post-lockdown Piedmont (Noize): Nicely mature - slightly volatile, gamey nose, and lovely deep cherry cola-accented fruit on the palate. Bright acidity made it a great match for the rich food it accompanied. Elegant and enjoyable, but (unlike some of my dining companions) I wasn't excited by this - perhaps partly because my glass had a lot of sediment in it. (3544 views) | | | Tasted by Burgland on 8/5/2020 & rated 94 points: Purchased on release. On the nose, dusty Morello cherry, graphite, tin, and cola. On the palate, dusty rose petals. A long, mouth-coating finish. The Rocche bottling is a step up. (2934 views) | | | Tasted by dcwino on 7/10/2020 & rated 95 points: A lost Friday afternoon gathering – COVID safety measures - Mostly Blind (Reston, Va): Expressive nose displaying ripe black fruit, black cherry, fruitcake, a hint of mint, tar, tobacco, leather, cedar, a hint of oak and earth. Excellent concentration, layers upon layers of concentrated black fruit, round and warm, also silky and nicely detailed, perfect amount of acidity and mineral, still a hint of tannins and a long sweet black fruit driven finish with fruitcake and mint at the end. It is drinking beautifully with generous fruit but can still improve. For my palate, this could have been a red label. (3465 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, Another Nod To the Maestro of Piemonte Bruno Giacosa In the Autumn Of a Great Career
(Barolo “Rocche del Falletto”- Bruno Giacosa) Login and sign up and see review text. | By John Gilman
View From the Cellar, Jan/Feb 2016, Issue #61, Recently Tasted Barbera, Barolo and Barbaresco
(Barolo “Rocche del Falletto ” Riserva- Bruno Giacosa) Login and sign up and see review text. | By Antonio Galloni
Vinous, Vinous Table: Charity Dinner to Benefit the Frankie Lemmon School (March 2014)
(Bruno Giacosa Barolo Le Rocche Del Falletto) Subscribe to see review text. | By Antonio Galloni
Vinous, 1999 Barolo: Brilliance, Intensity and Class (Aug 2014) (11/1/2012)
(Bruno Giacosa Barolo Le Rocche Del Falletto) Subscribe to see review text. | By Antonio Galloni
Vinous, Barolo 1999: The Forgotten Vintage (May 2006)
(Bruno Giacosa Barolo Le Rocche Del Falletto) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2004, IWC Issue #117
(Bruno Giacosa Barolo Le Rocche del Falletto di Serralunga) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2002, IWC Issue #105
(Bruno Giacosa Barolo Le Rocche del Falletto di Serralunga) Subscribe to see review text. | By Richard Jennings
RJonWine.com (5/5/2004)
(Bruno Giacosa Barolo Le Rocche del Falletto di Serralunga d'Alba) Big, tight, cedar and cherry palate; medium-plus finish 93 points |
NOTE: Scores and reviews are the property of View From the Cellar and Vinous and RJonWine.com. (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 CellarTrackerLe Rocche del Falletto di Serralunga d'Alba 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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