Annual Pilgrimage to Piedmont - 2023 Edition; 10/20/2023-10/22/2023 (Piedmont, Italy): Decanted for a good hour and served blind. This is a cruel mistress of a wine to serve blind especially with our a long decant. The nose on first serving was touch medicinal, rich and not a Piedmontese aromatics at all to the point we thought maybe an old soft amarine style wine… but then it opens, hits its full stride and delivers something magical. As elegant as wines come from the is region barring the King Monfortino, soft, perfectly ripened grapes in full balance , and a subtle ever so one needs to search to appreciate Burgundian style nose. Pointless to go on here a magical wine and at peak now.97+
Now why did we sell ours a few years ago….
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Vinous Piedmont Icons Dinner @ Legacy Records (Legacy Records, NYC): The '04 Asili is an unbelievable wine. I found it to be a very exotic wine, with the aromatic profile very different than the Nebbiolo stereotype. This bottle was very expressive, more so than the bottle I had back in 2020, but it is still very primary and should improve with time.
On the nose, I found olives, dark red, exotic floral tones, dark red fruit, blood orange, bitter chocolate, and sweet spices. The olive note I got is quite unusual for nebbiolo (outside of the Burlotto Monvigliero, where I've found black olive notes across several vintages), while the bitter chocolate note is perhaps a tell that the winemaking here is a touch more modern. On the palate, the '04 shows primary notes of super sweet, dark red fruit and candied red roses, alongside savory notes of chocolate and olive, while the wine is so perfectly balanced with medium plus acidity and concentration. There is actually quite a bit of tannin here which could benefit from time to integrate, but the tannins are very fine grained.
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A Summer Giacosa Dinner (Spinasse, Seattle): Double decanted 6 hours earlier. Even ruby. Tobacco, tar, and some green herbs. Medium bodied, much denser and tannic than its 2000 counterpart tasted alongside it. More serious and easily confused for Barolo. This just steadily improved over time. Not the wine of the evening for current drinking, but a towering Barbaresco that should approach perfection in 15 or so years.
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Brooding tarry nose, mint overtones, becomes increasingly fresh and herbal with air. Rich dark fruit on the palate, again tarry but with bracing acidity in support. Massive but very fine tannins. Air softens it. Fantastic drive on the finish, massive energy. Amazing wine, very young.
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Blind, from Magnum. I'm not going to lie, I was expecting a bit more from this wine. I'm a huge fan of Giacosa wines, I find them compelling, thought provoking and overall great like few others, but on this night, I don't think the wine was at its peak. Coming from a Magnum, my expectations were high, even though it was served blind, so we didn't know what it was at first. The color suggested an older wine than 2004, bricking almost to the core, and the nose was very advanced with lots of tertiary aromas, saddle leather, tobacco, dried leaves and porcini mushrooms. After a while, a deep balsamic note emerged and really took over the nose, with a pleasant dried fruit undertone. The palate seemed a bit tired, but still juicy, fresh and moderately long. Antonio Galloni says 2004 was the last great vintage made by Bruno Giacosa, this bottle definitely didn't give me that impression. Time to open more!
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Drank last night at Lucciola’s in NYC with other fine Piedmont wines. The owner/chef was brilliant in his pairings and this wine certainly shined. After a 3 hour decant, the wine was perfectly balanced with dark cherry fruit and a silky finish. The 04 vintage is epic and this wine was everything you could ask out of a barbaresco. The wine was young and just entering its long drinking window. Many great years to come.
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March Madness Wine Tasting: Served blind. Caveat, palate fatigue had set in at this point. Wonderful aged nose of Nebbiolo. There is a definite nobility in this wine. A treat to drink.
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Granato limpido, luminosto, stappato e bevuto subito, fragoline e fiori secchi, sensazioni di sale marino, poi prende vigore e diventa più verticale, bocca fresca, guizzante, tannino fitto e dolce... molto buono ed ancora giovanissimo.
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Deeply complex palate with a silky touch. The juice is dense but the whole is very soft, the wine loosens up in layers to display its complexity: smoke, cocoa, strawberry, sweet spices... The style is very Burgundian, only the fine smoke characteristic of the riserva makes us start on Italy and this side of exotic spices which will develop more and more. Flawless balance, the acidity carries the wine and stretches it without losing intensity. Great oily and balsamic finish that goes on forever.
Excellent Barbaresco!
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Brooding ripe dark fruit on the nose, walnuts. Gorgeous sweet dark fruit on the palate. Great drive and acidity on the finish, a big wine with a remarkably youthful profile.
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Already so delicious. Tonight I found this to be quite expressive right out of the bottle, surprisingly. Juicy red cherries and silky with pretty aromatics. Drank at the Belmond Caruso.
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Slow-oxed for 5 hours before serving. Dark cherry, minerals, leather, and wilted flowers. Palate was so round and powerful with lacy silkiness and elegance. Profoundly complex and interesting to follow through. Probably the most memorable Italian wine I had this year.
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The '04 Asili was a bit austere at this stage, but shows flashes of brilliance, shows great elegance, and appears to have all the right elements to age well. Sweet, dark red cherry, exotic spices, smoke, cocoa, and licorice rise from the glass in a nose that reminds me more of Burgundy than of a typical Barbaresco. On the palate, the wine has a beautiful dark red fruit profile and a smokiness to it that was quite unique and alluring, with a very silky mouthfeel and tannins that are already well integrated. It's very easy and enjoyable to drink already, but I'd recommend trying to hold off for another few years as it appears to be somewhere in the middle of the period of youthful exuberance and early maturity.
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Chassagne, Red Label and Chave (S.K.Y.): Killer, intense aromas of pure red cherry, licorice, herbs and spice. Great richness and persistence to the fruit despite firm structure. So layered already. Needs a decade to soften and integrate, but damn tasty already, especially with food. Upside from here.
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Chassagne Grandes-Ruchottes Dinner with Some Giacosa and Chave (S.K.Y. Restaurant - Chicago IL): Opened and decanted three hours before serving. So much here, but just still teasing us with its potential, not fully giving. There were brilliant moments here, but that brilliance then went and hid five minutes later. 91-92 points tonight, but 94-95 point potential. (Note, this very tannic and not enjoyable on the palate when initially opened.)
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Rubino luminoso limpido, unghia granata. Naso frutta rossa, fori secchi viola, poi tanta salsedine, alghe, quasi gesso. Note bianche che mi riportano nella zona dei Barbareschi. In bocca all'inizio morbido con un frutto in evidenza e tannino sottile, poi si apre e si allarga con tannini più presenti e con un bellissimo equilibrio. Vino Pronto ma che durerà ancora tanto.
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nice nose of red fruits , cherries , minaeral , balsamic , complex . On the palate is now ddrinking well , elegant and fine , savory , gentle tannins and long finish
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SLDS at Quay: Cherry, smoke, redcurrant and light herbs - the nose jumps out of the glass with lovely perfume. Youthful palate, super vibrant but also has serious elements to it. Has some coiled power in behind the brightness, along with texture and depth. Brimming with potentials, this is sensational now and will be more so later.
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Blind: Yikes, when I saw the red label I thought "not on a Tuesday night!!" Red cherry and red berries, definitely ripe but not over the top. Still have sticker shock.
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Tasted blind, as part of a 4 wine flight of various Giacosa, with all wines opened about 5 hrs before consuming. We drank this right after the 1998 Rabaja, which created quite the contrast. What I mean is that the 2004 showed much riper in tone, creating a real contrast. It has a really gorgeous perfume that came through, along with cherry, tangy and fair amount of tannin. Pretty stacked and I probably should have squirreled away a glass of this for tonight but there was nothing left yesterday to hide!
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Brilliant. Decant early! This is at the earliest stage of its drinking window. But already great. Intoxicating nose, fruit, spices, deep red fruit, superlong. Divine juice.
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From magnum (Red Label) Herrliches Bouquet von Veilchen, Rosenblättern und frisch geteerter Straße, eine elektrisierende Säure mit guter Taninstruktur. Der Wein wird in 20 Jahren noch mehr Spaß machen. 95
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Good dark fruits and charcoal. Rich. Bordering on opulence. Slightly tight. So young. Some wood and cedar spices. Just a hint of nuance beginning to show through. Hold for 20+. 93 today with plenty of upside.
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Tuesday Night Double Blind $60+ (Alpharetta, GA): Maroon core with paler rim; sexy nose, meaty, plush, floral, balsamico, lots of dried orange peel, dark cherry, smoke, sexy, instantly shares its nobility on the nose, complex and luxurious; palate shows great balance, tannins show its youth, fresh acid, sweet fruit; Giacosa but on '07 Castioglione Falletto; this is going to be hard to beat tonight (or most nights).
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The ’04 Asili was firing on all cylinders tonight. One of the first wow wines of the tasting, and it stayed with me throughout the entire evening. Almost impossible to take my nose from the glass, with a mix of fresh herbal-tinged cherry, exotic florals, minerals and green olive. On the palate, it was rooted in the earth, layered, and showing masses of structured depth, as saline-minerality paved the way for dried cherry, leather and iron. It finished unbelievably fresh on a note of cherry pits with hints of spice and fine tannin. There’s so much potential here, as my last comment to my fellow tasters was, “why don’t I have this wine in my cellar?”
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The 2004 is certainly a ripe rendition of the Giacosa Asili Riserva, as notes of fig and licorice complements its glorious aromatic constellation of black raspberries, tar, loamy soil, cherries and roasted squab. Naturally the wine is still quite primary, but this is beginning to show its identity and pedigree. On the palate the wine is full-bodied, deep and broad, with an ample endowment of refined tannins for the long haul and a plush, dense mid-palate. I'm hoping what I perceived as a touch of sur matuité will prove a passing phase.
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Stunning purity, depth and finesse. Wonderful nose of crushed raspberries, dried flowers, tar and a hint of cinnamon. The palate matched with a beautiful, sleek texture supported by an elegant yet very present tannin structure. The fruit is so fresh at 10yrs old, yet not overtly primary. Beautiful now and will age of course.
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Tasting dinner at Christies (London) with Bruna Giacosa. Limited notes. Smokey bramble and wild strawberry fruit with a well judged bitter balance. Tannins still need a couple of years to integrate completely. Very fine race and breed. 93+
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Outrageously floral nose, assertive freshness and balance and absolutely no sign of any of the hard tannins usually associated with Barbaresco. If there's one criticism of this, it'd be that it tastes more like a great Serralunga Barolo than Barbaresco. *if* there's a criticism of this.
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PIEMONTE 2004: Negozio di fiori!!! Asparagi bolliti e alghe in salsa teriaki. In bocca equilibrio assoluto, la frutta composta e il tannino ammaestrato. Lungo tannino, e dolce e grana finissima. Della migliore specie
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Robert Parker Piedmont MasterClass (Singapore): Chinese herbs, liquor, sweet notes. Very layered on palate with tannins still thick with lingering mushroom finish. Not a very alluring aroma at this stage but the palate is pretty amazing.
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Robert Parker Grand World Tour, Piedmont Masterclass (Singapore): A traditionalist. Medium garnet. Reserved nose of dried fruit, earth, leather minerals. On the palate not very fruity but with soft tannins. Strong showing but more aromatic complexity is needed to score beyond 95.
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Nebbiolo: Ti accorgi della grandezza del vino immediatamente appena ci metti il naso. Colpisce e si palesa senza fuochi d'artificio, le grandi vigne non hanno bisogno né di effetti speciali né di mettersi in bella mostra. Sono così come sono, semplicemente uniche, semplicemente capaci di dare buoni frutti. Mare potentissimo, bianco di sale, capperi, fiori fiori fiori colorati. Il tannino è un velluto bianco che accompagna lo splendido finale gustoso di frutto e letteralmente "saporito". Un vino aristocratico.
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Rare Wine Co's Giacosa Riserva Dinner (Del Posto Restaurant, NYC): Much more structured and tannic than the 2007. More muted dark fruit nose. More complex on the long finish. Shutting down now. Should probably wait a decade to try this again. Great wine. 97-99
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Un vino probabilmente trovato in un momento strano perche' e' molto scorbutico e scomposto. All'inizio oliva e pomodoro, molto alcolico. Con il tempo esce il fruttino dolce ed un tocco floreale. La bocca e' di grande energia ma ancora scomposta. Alcol un po' sopra le righe. Da attendere fiduciosi.
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Rosso luminoso e limpido con unghia granata leggera, naso rimane sempre un pò compresso forse colpa dei bicchieri o forse in una fase di "riposo", rosa appassita violetta, qualcosa di marino assieme a un frutto rosso fresco, con quel quid di barbaresco quasi minerale bianco. Bocca è perfetta, fresca, sapida, tannino fitto e dolce, alcol equilibrato, finale fruttato con sensazioni iodate saline. Come al solito più che perfetto.
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nice red ruby color . Red fruit , spices and balsamic note. Very gentle in the mouth , fine with present tannins but non aggressive even if it need at least 4-5 years more to reach the drinking window . Long finish
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Still young but with a bright future. Purple-Rubby trasparent red, quite intense, complex very fine nose made not only of red sweet rashpberries, but also of mint and white melon. Pulpy and fresh, with excellent and velvety tannins, it last long.
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Opened around noon, decanted around 4:30, first sip around 6:30. Wow what a long finish, wow is this ever tight , wow this is going to be spectacular in time and I wonder what it will taste like tomorrow? Poured one big glass to savor over the evening & recorked the rest. This was infanticied(sp?) I know but I bought 6 in Italy last fall and have been dying to try one. Next day still very tight but you can catch glimpses of the future , I can now happily let the remaining bottles rest happily for 10 years ( I hope) . It is & will be a delicious wine
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10/20/2023 - Papies wrote: 97 Points
Annual Pilgrimage to Piedmont - 2023 Edition; 10/20/2023-10/22/2023 (Piedmont, Italy): Decanted for a good hour and served blind.
This is a cruel mistress of a wine to serve blind especially with our a long decant. The nose on first serving was touch medicinal, rich and not a Piedmontese aromatics at all to the point we thought maybe an old soft amarine style wine… but then it opens, hits its full stride and delivers something magical. As elegant as wines come from the is region barring the King Monfortino, soft, perfectly ripened grapes in full balance , and a subtle ever so one needs to search to appreciate Burgundian style nose. Pointless to go on here a magical wine and at peak now.97+
Now why did we sell ours a few years ago….
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10/17/2023 - Robmcl920 Likes this wine: 98 Points
Vinous Piedmont Icons Dinner @ Legacy Records (Legacy Records, NYC): The '04 Asili is an unbelievable wine. I found it to be a very exotic wine, with the aromatic profile very different than the Nebbiolo stereotype. This bottle was very expressive, more so than the bottle I had back in 2020, but it is still very primary and should improve with time.
On the nose, I found olives, dark red, exotic floral tones, dark red fruit, blood orange, bitter chocolate, and sweet spices. The olive note I got is quite unusual for nebbiolo (outside of the Burlotto Monvigliero, where I've found black olive notes across several vintages), while the bitter chocolate note is perhaps a tell that the winemaking here is a touch more modern. On the palate, the '04 shows primary notes of super sweet, dark red fruit and candied red roses, alongside savory notes of chocolate and olive, while the wine is so perfectly balanced with medium plus acidity and concentration. There is actually quite a bit of tannin here which could benefit from time to integrate, but the tannins are very fine grained.
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7/16/2023 - drwine2001 wrote:
A Summer Giacosa Dinner (Spinasse, Seattle): Double decanted 6 hours earlier. Even ruby. Tobacco, tar, and some green herbs. Medium bodied, much denser and tannic than its 2000 counterpart tasted alongside it. More serious and easily confused for Barolo. This just steadily improved over time. Not the wine of the evening for current drinking, but a towering Barbaresco that should approach perfection in 15 or so years.
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7/8/2023 - jamesabdavis wrote:
Brooding tarry nose, mint overtones, becomes increasingly fresh and herbal with air.
Rich dark fruit on the palate, again tarry but with bracing acidity in support. Massive but very fine tannins. Air softens it.
Fantastic drive on the finish, massive energy.
Amazing wine, very young.
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6/12/2023 - EDO89 Likes this wine: 92 Points
Blind, from Magnum. I'm not going to lie, I was expecting a bit more from this wine. I'm a huge fan of Giacosa wines, I find them compelling, thought provoking and overall great like few others, but on this night, I don't think the wine was at its peak. Coming from a Magnum, my expectations were high, even though it was served blind, so we didn't know what it was at first. The color suggested an older wine than 2004, bricking almost to the core, and the nose was very advanced with lots of tertiary aromas, saddle leather, tobacco, dried leaves and porcini mushrooms. After a while, a deep balsamic note emerged and really took over the nose, with a pleasant dried fruit undertone. The palate seemed a bit tired, but still juicy, fresh and moderately long. Antonio Galloni says 2004 was the last great vintage made by Bruno Giacosa, this bottle definitely didn't give me that impression.
Time to open more!
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5/9/2023 - Edclr Likes this wine: 97 Points
In its prime now..l..
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3/16/2023 - WineBandito Likes this wine: 94 Points
Drank last night at Lucciola’s in NYC with other fine Piedmont wines. The owner/chef was brilliant in his pairings and this wine certainly shined. After a 3 hour decant, the wine was perfectly balanced with dark cherry fruit and a silky finish. The 04 vintage is epic and this wine was everything you could ask out of a barbaresco. The wine was young and just entering its long drinking window. Many great years to come.
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3/12/2023 - Francophile1 Likes this wine:
March Madness Wine Tasting: Served blind. Caveat, palate fatigue had set in at this point. Wonderful aged nose of Nebbiolo. There is a definite nobility in this wine. A treat to drink.
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2/13/2023 - vespa110 wrote: 94 Points
Granato limpido, luminosto, stappato e bevuto subito, fragoline e fiori secchi, sensazioni di sale marino, poi prende vigore e diventa più verticale, bocca fresca, guizzante, tannino fitto e dolce... molto buono ed ancora giovanissimo.
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11/29/2022 - Benoit Hardy Likes this wine: 95 Points
Intense nose of crushed strawberries.
Deeply complex palate with a silky touch. The juice is dense but the whole is very soft, the wine loosens up in layers to display its complexity: smoke, cocoa, strawberry, sweet spices... The style is very Burgundian, only the fine smoke characteristic of the riserva makes us start on Italy and this side of exotic spices which will develop more and more. Flawless balance, the acidity carries the wine and stretches it without losing intensity. Great oily and balsamic finish that goes on forever.
Excellent Barbaresco!
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10/13/2022 - jamesabdavis wrote:
Brooding ripe dark fruit on the nose, walnuts.
Gorgeous sweet dark fruit on the palate. Great drive and acidity on the finish, a big wine with a remarkably youthful profile.
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6/17/2022 - joshabramson Likes this wine: 97 Points
Already so delicious. Tonight I found this to be quite expressive right out of the bottle, surprisingly. Juicy red cherries and silky with pretty aromatics. Drank at the Belmond Caruso.
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12/10/2021 - Edclr Likes this wine: 99 Points
Top wine of the year vor me so far. AWESOME fruit, LONG FINISH, JUST PERFECT
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8/12/2020 - Burgnick Likes this wine: 95 Points
Slow-oxed for 5 hours before serving. Dark cherry, minerals, leather, and wilted flowers. Palate was so round and powerful with lacy silkiness and elegance. Profoundly complex and interesting to follow through. Probably the most memorable Italian wine I had this year.
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5/22/2020 - Robmcl920 Likes this wine: 97 Points
The '04 Asili was a bit austere at this stage, but shows flashes of brilliance, shows great elegance, and appears to have all the right elements to age well. Sweet, dark red cherry, exotic spices, smoke, cocoa, and licorice rise from the glass in a nose that reminds me more of Burgundy than of a typical Barbaresco. On the palate, the wine has a beautiful dark red fruit profile and a smokiness to it that was quite unique and alluring, with a very silky mouthfeel and tannins that are already well integrated. It's very easy and enjoyable to drink already, but I'd recommend trying to hold off for another few years as it appears to be somewhere in the middle of the period of youthful exuberance and early maturity.
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4/2/2020 - willthethrill Likes this wine: 94 Points
MUST be decanted for a long while. Moments of brilliance come and go. So well made and balanced. To try again.
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3/1/2020 - Nanda wrote: 95 Points
Chassagne, Red Label and Chave (S.K.Y.): Killer, intense aromas of pure red cherry, licorice, herbs and spice. Great richness and persistence to the fruit despite firm structure. So layered already. Needs a decade to soften and integrate, but damn tasty already, especially with food. Upside from here.
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3/1/2020 - Burgundy Al wrote:
Chassagne Grandes-Ruchottes Dinner with Some Giacosa and Chave (S.K.Y. Restaurant - Chicago IL): Opened and decanted three hours before serving. So much here, but just still teasing us with its potential, not fully giving. There were brilliant moments here, but that brilliance then went and hid five minutes later. 91-92 points tonight, but 94-95 point potential. (Note, this very tannic and not enjoyable on the palate when initially opened.)
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7/23/2019 - vespa110 wrote: 94 Points
Rubino luminoso limpido, unghia granata. Naso frutta rossa, fori secchi viola, poi tanta salsedine, alghe, quasi gesso. Note bianche che mi riportano nella zona dei Barbareschi. In bocca all'inizio morbido con un frutto in evidenza e tannino sottile, poi si apre e si allarga con tannini più presenti e con un bellissimo equilibrio. Vino Pronto ma che durerà ancora tanto.
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7/19/2019 - Gian wrote: 93 Points
nice nose of red fruits , cherries , minaeral , balsamic , complex . On the palate is now ddrinking well , elegant and fine , savory , gentle tannins and long finish
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6/23/2019 - CamWheeler wrote: 96 Points
SLDS at Quay: Cherry, smoke, redcurrant and light herbs - the nose jumps out of the glass with lovely perfume. Youthful palate, super vibrant but also has serious elements to it. Has some coiled power in behind the brightness, along with texture and depth. Brimming with potentials, this is sensational now and will be more so later.
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11/30/2018 - Pacherant wrote: 95 Points
Suave and intense. Still tightly packed but with beautifully aromatic fruit. Young right now but this will be a beauty in time.
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11/2/2018 - brigcampbell wrote:
Blind: Yikes, when I saw the red label I thought "not on a Tuesday night!!" Red cherry and red berries, definitely ripe but not over the top. Still have sticker shock.
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10/31/2018 - Frank Murray III wrote:
Tasted blind, as part of a 4 wine flight of various Giacosa, with all wines opened about 5 hrs before consuming. We drank this right after the 1998 Rabaja, which created quite the contrast. What I mean is that the 2004 showed much riper in tone, creating a real contrast. It has a really gorgeous perfume that came through, along with cherry, tangy and fair amount of tannin. Pretty stacked and I probably should have squirreled away a glass of this for tonight but there was nothing left yesterday to hide!
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12/30/2017 - MauriceE Likes this wine: 99 Points
Brilliant. Decant early! This is at the earliest stage of its drinking window. But already great. Intoxicating nose, fruit, spices, deep red fruit, superlong. Divine juice.
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11/3/2017 - aquacongas Likes this wine: 95 Points
From magnum (Red Label)
Herrliches Bouquet von Veilchen, Rosenblättern und frisch geteerter Straße, eine elektrisierende Säure mit guter Taninstruktur. Der Wein wird in 20 Jahren noch mehr Spaß machen. 95
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10/25/2017 - Kemo Sabe Likes this wine: 93 Points
Good dark fruits and charcoal. Rich. Bordering on opulence. Slightly tight. So young. Some wood and cedar spices. Just a hint of nuance beginning to show through. Hold for 20+. 93 today with plenty of upside.
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6/6/2017 - Rezy13 Likes this wine:
Tuesday Night Double Blind $60+ (Alpharetta, GA): Maroon core with paler rim; sexy nose, meaty, plush, floral, balsamico, lots of dried orange peel, dark cherry, smoke, sexy, instantly shares its nobility on the nose, complex and luxurious; palate shows great balance, tannins show its youth, fresh acid, sweet fruit; Giacosa but on '07 Castioglione Falletto; this is going to be hard to beat tonight (or most nights).
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12/19/2016 - Eric Guido Likes this wine: 98 Points
The ’04 Asili was firing on all cylinders tonight. One of the first wow wines of the tasting, and it stayed with me throughout the entire evening. Almost impossible to take my nose from the glass, with a mix of fresh herbal-tinged cherry, exotic florals, minerals and green olive. On the palate, it was rooted in the earth, layered, and showing masses of structured depth, as saline-minerality paved the way for dried cherry, leather and iron. It finished unbelievably fresh on a note of cherry pits with hints of spice and fine tannin. There’s so much potential here, as my last comment to my fellow tasters was, “why don’t I have this wine in my cellar?”
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5/21/2016 - johnh1001 wrote:
Pretty tight tonight
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10/25/2015 - johnh1001 wrote: 96 Points
Another super bottle
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7/27/2015 - William Kelley Likes this wine: 95 Points
The 2004 is certainly a ripe rendition of the Giacosa Asili Riserva, as notes of fig and licorice complements its glorious aromatic constellation of black raspberries, tar, loamy soil, cherries and roasted squab. Naturally the wine is still quite primary, but this is beginning to show its identity and pedigree. On the palate the wine is full-bodied, deep and broad, with an ample endowment of refined tannins for the long haul and a plush, dense mid-palate. I'm hoping what I perceived as a touch of sur matuité will prove a passing phase.
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6/6/2015 - johnh1001 wrote: 96 Points
Another amazing bottle. Wait 10 more years!
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2/27/2015 - johnh1001 wrote: 96 Points
Stunning purity, depth and finesse. Wonderful nose of crushed raspberries, dried flowers, tar and a hint of cinnamon. The palate matched with a beautiful, sleek texture supported by an elegant yet very present tannin structure. The fruit is so fresh at 10yrs old, yet not overtly primary. Beautiful now and will age of course.
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2/26/2015 - NickBurwood Likes this wine: 93 Points
Tasting dinner at Christies (London) with Bruna Giacosa. Limited notes.
Smokey bramble and wild strawberry fruit with a well judged bitter balance. Tannins still need a couple of years to integrate completely. Very fine race and breed.
93+
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8/19/2014 - ubercuvee wrote: 99 Points
Outrageously floral nose, assertive freshness and balance and absolutely no sign of any of the hard tannins usually associated with Barbaresco. If there's one criticism of this, it'd be that it tastes more like a great Serralunga Barolo than Barbaresco. *if* there's a criticism of this.
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4/15/2014 - galenico Likes this wine: 94 Points
PIEMONTE 2004: Negozio di fiori!!! Asparagi bolliti e alghe in salsa teriaki.
In bocca equilibrio assoluto, la frutta composta e il tannino ammaestrato.
Lungo tannino, e dolce e grana finissima.
Della migliore specie
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3/16/2014 - astroman Likes this wine:
Robert Parker Piedmont MasterClass (Singapore): Chinese herbs, liquor, sweet notes. Very layered on palate with tannins still thick with lingering mushroom finish. Not a very alluring aroma at this stage but the palate is pretty amazing.
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3/16/2014 - Collector1855 wrote: 94 Points
Robert Parker Grand World Tour, Piedmont Masterclass (Singapore): A traditionalist. Medium garnet. Reserved nose of dried fruit, earth, leather minerals. On the palate not very fruity but with soft tannins. Strong showing but more aromatic complexity is needed to score beyond 95.
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1/23/2014 - paolonardi wrote: 95 Points
Nebbiolo: Ti accorgi della grandezza del vino immediatamente appena ci metti il naso. Colpisce e si palesa senza fuochi d'artificio, le grandi vigne non hanno bisogno né di effetti speciali né di mettersi in bella mostra. Sono così come sono, semplicemente uniche, semplicemente capaci di dare buoni frutti. Mare potentissimo, bianco di sale, capperi, fiori fiori fiori colorati. Il tannino è un velluto bianco che accompagna lo splendido finale gustoso di frutto e letteralmente "saporito". Un vino aristocratico.
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10/27/2013 - kenv Likes this wine: 98 Points
Rare Wine Co's Giacosa Riserva Dinner (Del Posto Restaurant, NYC): Much more structured and tannic than the 2007. More muted dark fruit nose. More complex on the long finish. Shutting down now. Should probably wait a decade to try this again. Great wine. 97-99
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7/6/2013 - fhirsch Likes this wine: 97 Points
Cherries, tar, smoke, cinnamon, menthol, liquorice; on the palate lots of tension, nervosity, grippy tannins, incredibly young and tight; very long;
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3/30/2013 - Venexian wrote: 91 Points
Un vino probabilmente trovato in un momento strano perche' e' molto scorbutico e scomposto. All'inizio oliva e pomodoro, molto alcolico. Con il tempo esce il fruttino dolce ed un tocco floreale. La bocca e' di grande energia ma ancora scomposta. Alcol un po' sopra le righe. Da attendere fiduciosi.
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3/28/2012 - vespa110 wrote: 93 Points
Rosso limpido granato, naso frutta dolce, ferro, minerale, salmastro quasi, spezie, bocca energica, bel tannino fitto e sottile, freschezza e sapidità perfetti. Buono buono.
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9/19/2011 - vespa110 wrote: 92 Points
Rosso luminoso e limpido con unghia granata leggera, naso rimane sempre un pò compresso forse colpa dei bicchieri o forse in una fase di "riposo", rosa appassita violetta, qualcosa di marino assieme a un frutto rosso fresco, con quel quid di barbaresco quasi minerale bianco. Bocca è perfetta, fresca, sapida, tannino fitto e dolce, alcol equilibrato, finale fruttato con sensazioni iodate saline. Come al solito più che perfetto.
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1/9/2011 - Gian wrote: 93 Points
nice red ruby color . Red fruit , spices and balsamic note. Very gentle in the mouth , fine with present tannins but non aggressive even if it need at least 4-5 years more to reach the drinking window . Long finish
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12/13/2010 - vespa110 wrote: 91 Points
Rubino scarico meraviglioso e limpido, mentuccia , arancia candita , spezie dolci, melone bianco, bocca fresca, tannino sottile , persistente e finale sapido .
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12/12/2010 - Bogho wrote: 91 Points
Still young but with a bright future. Purple-Rubby trasparent red, quite intense, complex very fine nose made not only of red sweet rashpberries, but also of mint and white melon. Pulpy and fresh, with excellent and velvety tannins, it last long.
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5/20/2010 - Jossik wrote: 93 Points
All'inizio arancia e carne poi esplode soprattutto l'agrume, sotto il lampone e la fragolina Giacosiana. Decisamente in fase di apertura.
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4/24/2010 - JDB Likes this wine: 93 Points
Opened around noon, decanted around 4:30, first sip around 6:30. Wow what a long finish, wow is this ever tight , wow this is going to be spectacular in time and I wonder what it will taste like tomorrow? Poured one big glass to savor over the evening & recorked the rest.
This was infanticied(sp?) I know but I bought 6 in Italy last fall and have been dying to try one.
Next day still very tight but you can catch glimpses of the future , I can now happily let the remaining bottles rest happily for 10 years ( I hope) . It is & will be a delicious wine
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5/16/2009 - Jossik wrote: 92 Points
Bello, floreale, giovane sicuramente ma sono felice di averne 4 in cantina !
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