External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2019
2018
2017
2015
2013
2011
2008
2007
2006
2005
2004
2003
2001
2000
1999
1997
1996
1994
1993
1992
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 86.6 pts. and median of 86 pts. in 11 notes) - hiding notes with no text | | | Tasted by Nanda on 11/9/2016 & rated 86 points: Gaja / Giacosa Dinner (Ballaro, Highwood, IL): Nose here is full and powerful though simple and non-delineated. Palate is a bit flat as the spritz is losing intensity. Ripe and round, with just enough acid to keep it from being flabby. At the tail end of its serviceable drinking window. (1577 views) | | | Tasted by Burgundy Al on 11/9/2016 & rated 87 points: Giacosa/ Gaja 1990s Comparison and Dinner (Ballaro - Highwood IL): Fully mature and ripe apple with good power and length. Would have been better 3-5 years ago. (2053 views) | | | Tasted by LFCHALA on 2/13/2014 & rated 89 points: Confraria - Restaurante Italy - São Paulo: Very good. Tasty. Full of fruit. (2266 views) | | | Tasted by Chateaunewf on 12/19/2008 & rated 84 points: Clear with a medium mousse. Dry and assringent with little fruitor yeastiness. The equivalent of a low to medium quality NV Champagne. A bit dissappointing given the repute of the producer. I will wait another five years to see if this settles down and smooths out. (2956 views) | | | Tasted by AndrewSGHall on 6/28/2008: (Alana's) Nice. Did really well w/ a roasted tomatillo gazpacho and buster crab, but a solid body with some unbashed (but mild) sweetness made this work very well as a general aperitif. Nice fruit notes in there too. (2936 views) | | | Tasted by ksmith on 6/18/2008 & rated 86 points: Peach and some yeast. Pleasant, but I think I can do better for the price. (2270 views) | | | Tasted by 5laton on 9/20/2007 & rated 88 points: The nose is rather muted, with some citrus peel and a touch of funk. Pleasant stone fruits and citric notes on the palate, some mild yeast flavors, plus an odd metallic flavor. Nearly dry, almost austere, seems acceptable for Brut. The acidity is pretty good but the wine lacks power and sort of fades away on the midpalate and finish. Pleasant enough but disappointing for the cost. To be fair, 2003 probably wasn't a great vintage for making sparklers in much of Europe. Even if this is a multivintage blend (as Jon Rimmerman reports) it can be assumed that the majority of the material is from 2003. (2723 views) | | | Tasted by MrSnooty on 9/3/2007 & rated 85 points: Good, but disappointing given the Garagiste hype.
This is very pale and very. very dry. (Sorry Winetex, but you must've tasted something different?)
Not too much happening on the nose, and not much on the palate at first, although as it warmed up from fridge temperature there was a floral tone and slight bit of fruit on the palate. I'm not a big extra brut fan and need to remember that before ordering next time :)
Garagiste's description (quoting RP):
This version has not been reviewed yet but here is Parker's verbiage on the 2000 bottled, which is quite similar if not slightly less masculine: "One of the best kept secrets in Italian wine is the Champagne-style sparkling wine which Giacosa makes from Pinot Noir grapes purchased in the nearby Oltrepo Pavese. The 2000 Spumante Extra Brut, a blanc de noirs, yeasty and floral with an important aromatic impact, is an impeccable sparkler, substantial, vibrant, long, and perfectly balanced. It rivals the finest offerings from Franciacorta such as Bellavista and Ca' del Bosco. Anticipated maturity: now-2008. 90pts" (2192 views) | | | Tasted by Winetex on 5/9/2007 & rated 87 points: Winery Visit and Tasting - Bruno Giacosa (Neive, Piedmont, Italy): Tasted at the winery from magnum; Over 13.5% alcohol; 3 grams of residual sugar/litre. Very pale in color with medium bubbles and very sweet with a sort of sparkling lemon flavor. Quite pleasant but too sweet for my tastes. It did not have a Pinot flavor profile. €10 suggested retail. (4847 views) |
| By Stephen Tanzer
Vinous, November/December 2007, IWC Issue #135
(Bruno Giacosa Spumante Brut) Subscribe to see review text. | By Antonio Galloni
Vinous, A Holiday Lunch (Dec 2006) (12/1/2006)
(Bruno Giacosa Spumante Extra Brut (double Magnum)) 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 GiacosaPinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorLombardia Vini di Lombardia |
|
