Community Tasting Note

ParkHill wrote:

Sunday, July 1, 2007 - Okay, You're not supposed to crack a Giacosa before, like forever, but I had to try this to see if I could tell what all the fuss is about. It feels like it is opening and shutting down at the same time. You could definitely taste the fruit coming out, but not really exploding. I sense this needs five years or more before you switch over to the long-range flavors. My other recent Giacosa comparisons include the 99 Barbaresco Santo Stefano which was already exploding with violent-violet aromas, and the 2001 Barb SS which was totally closed.

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