NV Bruno Giacosa Asili and Rabajà
La Brasserie, NYC
Tasted March 28, 2023 by kenv with 176 views
Introduction
This Nebbiolo group (formed through the Vinous forum) met at La Brasserie in NYC to taste Bruno Giacosa Barbarescos labeled as Asili or Rabajà. During this period (1996-2005) these wines came from two distinct parcels, both of which would be officially declared to be Asili. For more on this, see this page on my website.
The food and service were excellent. Within a month of our dinner, La Brasserie rebranded itself as Chez Francis Brasserie. The space that this restaurant occupies, was once occupied by Brasserie Les Halles where Anthony Bourdain was executive chef starting in 1998.
Photos and more details can be found on my website.
Flight 1 - Starter (1 note)
Flight 2 - Flight 1: Giacosa Rabajà (3 notes)
Red
1996 Bruno Giacosa Barbaresco Rabajà
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted around 9am.] Smoky black fruit nose. Long finish of red fruit and spice. Gorgeous, elegant tannins so characteristic of Bruno Giacosa wines.
Red
1998 Bruno Giacosa Barbaresco Rabajà
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted around 11am.] Big, smokey, red fruit nose jumps from the glass. But in the mouth, the fruit is overwhelmed by tannin. Not quite sure what to make of this. Maybe it needs more time, but that would be odd for this ripe vintage. 92?
Red
2000 Bruno Giacosa Barbaresco Rabajà
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted around 1pm.] Sweet red fruit nose with a bit of spice. Lots of ripe red fruit and plenty of elegant tannins. Medium length, but very enjoyable. If you've got it, start drinking it!
Flight 3 - Flight 2: Giacosa Asili Riserva (3 notes)
Red
1996 Bruno Giacosa Barbaresco Riserva Asili
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted around 9am.] Nose of spicy, rich, red and black fruit. A stunning, expansive wine with elegance and richness. Classic Giacosa tannins and balance. A wow wine. My WOTN.
Red
2007 Bruno Giacosa Barbaresco Riserva Asili
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted for one hour starting around 8am.] Big black fruit nose. Sweet, tart cherries in the mouth. Not much tannin. Delicious now. Probably reaching its peak now, but won't fade any time soon.
Flight 4 - Flight 3: Giacosa Asili (3 notes)
Red
1997 Bruno Giacosa Barbaresco Asili
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted around 9am.] Beautiful, sweet red fruit nose. Plenty of elegant tannins. Long with lots of juicy red fruit. Lovely
Red
1999 Bruno Giacosa Barbaresco Asili
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted around 11am.] Gorgeous perfume of flowers and black fruit. Fills the mouth and explodes with complex fruit. Powerful and rich, but with so much balance and elegance. Another wow from me. My #2 WOTN.
Red
2005 Bruno Giacosa Barbaresco Asili
Italy, Piedmont, Langhe, Barbaresco
[Not double-decanted but given slow oxidation for 3 hours starting around 3pm.] Fragrant nose of black cherries. Tight in the mouth. Needed more air, still a very goodwine.
Closing
A terrific array of wonderful wines and lovely evening with friends.
© 2003-24 CellarTracker! LLC.
