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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93 pts. and median of 93 pts. in 102 notes) - hiding notes with no text | | | Tasted by salil on 3/25/2024 & rated 95 points: Ken double-decanted this a couple of hours before we had it. It was still tight, but kept opening aromatically after we decanted it again, and really hit its stride about 4 hours after being opened. Just a spectacular bottle of wine with haunting aromatic complexity, and a remarkable combination of power and finesse on the palate. The aromatics keep evolving - redder fruited at first, then turning darker and more herbal with some air, and eventually taking on more savoury sandalwood, balsamic, lightly spicy, and dried floral notes along with with a low-toned earthiness. The palate - well, just wow. Seamless. Everything comes together into a whole that's far beyond the sum of the flavour components, and there's a sense of restrained power here. Lots of intensity to the fruit, but still some tannic grip and faint bitterness on the back end. An incredible, thrilling wine. (497 views) | | | Tasted by kenv on 3/25/2024 & rated 96 points: [Dinner at Salil's. Double decanted for 1.5 hours at 4pm.] Muted nose of black cherries and licorice. Tight on the palate.
Two more hours in an open decanter: Now it's beginning to sing. Loads of red fruit and fruitcake in the nose. Juicy red fruit, licorice and roses. Vibrant and exciting. One of the best non-riserva Fallettos ever. (425 views) | | | Tasted by wineamateur on 3/20/2024 flawed bottle: Barolo 2004 with the Jeroboam Club (Little Shop and Pantry, Bristol): Heavily oxidative. Very light, strawberry coloration, tending to orange at the rim. Sherry notes on the very lean nose, obscuring the strawberry and cherry cough linctus underneath. Disjointed on the palate - there's sweet fruit but a sherry overlay I can't really get past. NR (483 views) | | | Tasted by Sean Tay on 2/23/2024 & rated 94 points: Pronounced nose intensity with notes of red and black fruits, spices, toast, earth. Medium+ acidity and medium+ tannin. (456 views) | | | Tasted by Al Ehrhardt on 2/17/2024: Anise, tar, violets, cloves, cherries, plums, leather, tobacco, soy sauce. Very youthful, decanted for an hour and it wasn't enough. Deep and dark, maybe a touch ambering at the edges? Would never know this is a 25 year old wine. Cork was spongy in the middle and broke off half way. Once more bottle and I'll hold it a few years. A beautiful bottle. (528 views) | | | Tasted by La Cave d'Argent on 12/10/2023 & rated 96 points: Purchased upon release and cellared in pristine fashion, this wine was decanted off of its sediment and allowed three hours in carafe prior to sampling over the ensuing three hours. Medium garnet and with mild bricking at the rim, it flaunts an intense and complex bouquet of chocolate covered cherries, dried apricots, cigar tobacco, black olives, leather, espresso and loamy earth. Medium-bodied, freshly acidic and seamlessly alcoholic (13.5%), it delivers flavors mirroring the nose. At this stage the oak and tannins have fully integrated, making for a smoothly-textured mid-palate and equally smooth, lengthy finish. This is aging very gracefully. Comparably cellared bottles should provide plenty of enjoyment throughout the remainder of this decade. Drink now-2030. (637 views) | | | Tasted by Fftjr on 12/6/2023 & rated 96 points: Outstanding. Lite ruby color. Beautiful cherry and rose nose. Well blended fruit and tannin. Still has 5-10 years (552 views) | | | Tasted by Whitman on 11/10/2023 & rated 93 points: Gorgeous nose first earth and a touch of licorice, later deep, dense with roses. Also the midpalate is exiting with cherries, and then the finish kicks in with a lot of structure and dryness, but feels like it needs more fruit in the finish. I have tasted al Giacosas wines mostly young and in tastings, and they are so impressive, but i still havent tasted a mature wine that blows me away. (610 views) | | | Tasted by kkazaks on 10/21/2023 & rated 94 points: Good cork, barely any staining.
Immediately upon opening a tinge of VA but that quickly goes away.
First sips are soft on the palate and show sweet sweet red fruit, like cherries. Smooth and open.
With a little time some tannins firm up, adding to the finish and bracing the back of the teeth.
The aromas and flavors also evolve, the nose showing a bit of Nebbiolo mint and soil tones, the palate building with dark fruit and other darker notes.
Quite fine. (615 views) | | | Tasted by Torchy on 9/15/2023 & rated 93 points: September BYO (Ole Johan): Dark red with some browning. Nose with coffee, spices, and light red fruit. Concentrated palate with light and elegant red fruit, cherries, tea, licorice, leather, and spices. Still vibrant and alive with lively acidity and smooth tannins. (816 views) | | | Tasted by melvinyeowq on 3/30/2023: Wine tasting at La Terre: Similar to a 2001 that I tried previously at 67PM, this was a little advanced as well. Dull red colour with some bricking. Balsamic and soy notes dominated the palate, but still retained some semblance of structure and elegance. (1397 views) | | | Tasted by viking92067 on 11/20/2022 & rated 93 points: Surprising amount of tannin at this mature age and after 3 hour decant. Very nice. (1375 views) | | | Tasted by kenv on 4/2/2022 & rated 96 points: 1999 Barolo Dinner (Chez Goldberg, Greenwich Village, NYC): [Double-decanted around 2:30pm for 3 hours.] Nose of red fruit and roses. Still young but tannins are soft and balanced. Classic Giacosa fruitcake on a very long complex finish. (2324 views) | | | Tasted by ash_then_chase on 2/26/2022 & rated 90 points: Hints of smoke and rubber mixing with oak. For a 22 year old wine, tannins through and through, jaws almost cramped with back palate chewiness. Initial palate kick-off of mint and menthol, eventually flowing into red fruit (though not particularly distinct at the moment). 45 mins in, nose moving to dark chocolate and cacao. Finishes with a throaty spice bite. @Babbo (1957 views) | | | Tasted by kenv on 12/9/2021 & rated 96 points: White Truffle & 1971 Nebbiolo Dinner (Chez Goldberg, Greenwich Village, NYC): [Double decanted for an hours at 2:30pm. Served about 9:30pm.] WOTN for me. Maybe I don't like really old Barolo as much as I thought. Anyway, this wine is rich and gorgeous with great depth and length. Nose of cherries and spice. Stunningly complex. Just wow. Il Maestro is king! (2418 views) | | | Tasted by jnewman77 on 10/13/2021: Served with herb roasted chicken and truffle pasta; the nose here only took about 15 minutes of air to be first class; lovely red berry fruits, mint, forest floor, a hint of tar, very floral. The palate took about 90 minutes to lose the tannic grip and mellow out to allow the fruit and spice to emerge on the palate. Very good, but still overall tight; based on this bottle I'd say this needs more time; very good cork seal on this bottle; saturated only about 5%. (1887 views) | | | Tasted by Dale M on 10/9/2021 & rated 94 points: Decanted 1hr and dinner at the iconic Paley’s Place in PDX which I understand is closing down at the end of November after an outstanding run of 27 years. This baby was just dynamite on the nose, full on roses and soy, incredible floral and fragrant – certainly top shelf aromatics here. The palate tracked this pretty closely, but was perhaps a tad tighter, more firm, tons of structure, but nonetheless a real treat last night. I think its either in the early prime time zone or close, but certainly another 5 years or so should see this at its apex. (1696 views) | | | Tasted by A.Hansen on 6/6/2021 & rated 93 points: A beautiful nose of macerated cherries, licorice, crushed flowers and tar. The palate is balanced with good acidity. Sweet tannins. Notes of menthol, cherries, strawberries and tar. Very tasty. Definitely rewarded opening early followed by a couple hours in the decanter. (1562 views) | | | Tasted by paul195 on 5/24/2021 & rated 94 points: 3 of 6 Opened at 1:00, decanted at 3:00, back in bottle at 6:00, drank at 7:30. Initial nose pretty tight checked back in two hours and it was making some progress and decided to decant... After six hours this finally showed beautifully, melange of red fruits, floral notes and spice. Supple texture, good acidity and energy managing to be both weightless and serious simultaneously. the finish lasts and draws you back for more.... (1561 views) | | | Tasted by Nanda on 2/27/2021 & rated 94 points: Lights out aroma of perfectly mature macerated cherry, balsam, licorice and florals. Youthfully fresh cherry with terrific concentration and power while staying bright and weightless. This vintage should hold in peak fashion for a couple of decades and go even longer than that. (1940 views) | | | Tasted by BradE on 1/15/2021: Very good, if not great. Second half of bottle on night two was a step function better. (2057 views) | | | Tasted by Nanda on 11/14/2020: White Truffles & Nebbiolo: 1999/2000 Barolo pair. While this is great it has a degree of brawn and structure that will shine with more time. Better on night two. (2307 views) | | | Tasted by acyso on 11/14/2020 & rated 93 points: Nebbiolos, white truffles, Volume V (Chicago, IL): #4213/14666. Next to the more exuberant 2000, this comes across as a brooding, darker wine. It is darker in complexion and has far more structure. The fruit is not as forthcoming, nor are the tannins as resolved. The potential of this wine, however, is quite apparent, and I would suspect that this wine will keep longer than the 2000, even though the 2000 is the bottle I would prefer to drink today. (2878 views) | | | Tasted by johnh1001 on 8/23/2020 & rated 91 points: More reserved and tannic (2111 views) | | | Tasted by johnh1001 on 7/21/2020 & rated 94 points: Same experience as several years ago. Beautiful balance, light pretty rose petals, cinnamon and spice with a touch of tar on the nose and palate. Superb balance and smooth finish. Great elegance and finesse. (1874 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, 1999 Barolo: Brilliance, Intensity and Class (Aug 2014) (11/1/2012)
(Bruno Giacosa Barolo Falletto) Subscribe to see review text. | By Antonio Galloni
Vinous, Barolo 1999: The Forgotten Vintage (May 2006)
(Bruno Giacosa Barolo Falletto) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2002, IWC Issue #105
(Bruno Giacosa Barolo Falletto di Serralunga) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (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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