As close to a perfect Barbaresci experience as one can have. Yes, there are greater vintages in which the complexity and depth could be even more awe-inspiring, but this bottle, now, established, or re-established, the base ground, supporting why people love nebbiolo with age. Complete immersion into the dark, deep soil, redolent with black cherry, tar, smoke, aged oaky notes, a scent of forest floor and sun in the trees, all combining with a slightly smoky finish that persisted just as it should. Drink now with little or no decant needed.
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NV Bruno Giacosa Asili and Rabają (La Brasserie, NYC): [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.
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Put me in the pleasantly surprised camp. Lovely tobacco, dried rose, sweet spice, maybe some black tea. dominated by a sweet cherry fruit, sweet onion jam, perhaps just a touch stewed, roses, violets, really nice balance all and all. firm, juicy, mostly resolved tannins. Loved this restrained beaut.
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Wine Workshop: White Label Giacosa and White Truffles (Locanda Verde): Very young but it's pretty and floral and red fruits and maybe a bit of rose and some potpourri and just lovely. Perhaps warmer vintage has ticked down the acid a touch, but still quite strong. Very enjoyable. Generally less preferred to the Rabaja that was served next to it which surprised me a bit although maybe reacting to vintages.
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Interesting that others have found this starting to tire. I thought this was in a very nice place, even if it isn't going to morph into something extraordinary over the next 10+ years. Slightly rose-soap nose, along with raisins. Very good acidity and still some tannin. Resolved and extremely well balanced. It doesn't have the combination of extroversion and seriousness that the best Giacosa does but it is a very good drink at the moment.
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Audozed 3 hours. To my palate, most '99s stopped drinking at a peak performance some years ago. While they were in that plateau, it's been my experience that, generally speaking, I've had mixed experiences, with some just OK, others good> very good; not a favorite vintage of mine from its release through today. That said, this was in fine shape. It did open some over the course of a few hours, with decent freshness, but I think its best days are behind it. A nice drop, nonetheless. Drink sooner than later. recommended
This was surprisingly a great wine. As most all Giacosa's started lean with tar and prunes, but in a few hours started to give black cherry and plum with subtle black earth elements then the rose-voilet floral aspects mostly on the nose, but so soft and integrated on the palate. Even not the greatest of Giacosa's wines rewards patience and just letting them open on their own. I never decant these (barring a rare cork problem) and they reward. I give this easily 10 more years of enjoyment, probably more.
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Dekantert 3 t. Moden nese med rosevann, edelt treverk, tobakk og nyper. Jordlig, skogbunn. Mer knytt på munnfølelsen og mindre modning her. Bra struktur og tanniner. Luktet som en 70-talls barbaresco og kunne derfor fremstå noe sliten, men oppførte seg mer rikitg i munnen. Uansett så var dette en skuffende flaske. Vil trolig tørke ut, her er ikke nok frukt til videre lagring. Sparer uansett min siste flaske til 2020+
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Double decanted for sediment 4 hours before drinking then drunk over two nights.
A cooler and understated nose. Dark cherry fruit, dried roses, and little mint. The nose is beautiful: delicate, intoxicatingly pure, lifted and weightless yet effortlessly intense. On the palate the first night, it is stern and compact. More roses, with a perfume that was the highlight of the wine, while the palate remained focused, a little thin, and lacking palate breadth. It's chiseled, filigree fine, and elegant, with a sense of minerality and fine nebbiolo tannins. It seems to walk the line between classical and at times cistercian proportions. With time the sweetness of fruit opens. More roses, truffle, and violets. It remains restrained and focused, and never really fleshes out. I kept waiting and hoping it would fan out, but it did not happen. Consistent on day two with a little less perfume and a little more flesh but less palate gain than it lost on the nose. A wine that teased and challenged me, I kept hoping for more, and while it was an outstanding bottle of wine, it was not a great bottle of wine. Certainly not a pleasure bomb, but it is still lovely, thoughtful, restrained nebbiolo drinking at peak. 90pts.
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3 hour slo-o. Sadly if this bottle is any indication, the wine is in decline. Aside from an earthy bouquet the fruit is muted and the mid-palate is kinda funky with very little finish. Drink up if you have any is my advice.
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Second bottle of this wine within one week (the first being our first night in Piedmont, last week, at San Marco in Canelli). This second bottle comes on smooth, supple, with brown fruit tones. This needs air to open and sweeten, but Stuart opened this at about 1am on a Monday night and I could not stay to see it improve, although Stuart advises that it did get better. Stuart's apartment, Brooklyn.
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Begins highly aromatic, with a nose that seems older than 1999. Jonathan notes some maderization initially, but it blows off. Deep core, lots of dark cherry, smells like a mature Nebbiolo with lots of delicate, earthy nuances. Gains in sweetness over dinner and loses any maderization notes. Jonathan gets coffee notes, and says that at the end, this took on weight. Of the three Giacosas on the table, this is the most gentle and feminine; it doesn’t have the power expected of a ‘99. At restaurant San Marco in Canelli, Thanksgiving in Piedmont 2015.
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Nose allmost non-eksisting, muted, and a little off. In the mouth, it was ok, red fruit, a little tannic, but not in a bad way. Grew a little doing the hours, but much less than hoped/expected. Not a big wine in any way...
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Very enjoyable. Dried cherry on the nose and palate. Tannins had faded but were certainly still present. Great acidity and balance. The wine had an almost creaminess ... or smoothness. Long finish. Has time left in it. Really enjoyed it.
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Couleur très pâle. Très évolué avec pas mal d'acidité. Vin qui n'a pas fait l'unanimité mais je l'ai beaucoup aimé. Je lui ai trouvé un charme décadent qui faisait qu'on avait plaisir à revenir y goûter.
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Dinner at HSA (Østerbro, Copenhagen): Mature, balanced, quite light - and somewhat short, when you see the label; acidity is bright, there is tar, small red berries, txt book notes, but one is missing that little bit extra, that would put this in the exceptional bracket. had a really tough time next to the Monfortino.
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Very light red with orange brown rim; sweet nose with lots of soy, tar, and cherry on the back; medicinal red fruit, sweet baking spice, caraway seed, slight bitter note which is nice, still drinkable even though this was pretty advanced.
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Medium red with a touch of bricking. More fragrant than we expected given its relatively young age. Initial nose was dominated by earth as well as red fruit and rose petal--very seductive and memorable and very Nebbiolo. Later, also tar, violets and spice (? cardamom,though I'm accused of thinking everything smells like cardamom). Not as rich on the palate as the nose would have suggested. Dry tannins starting to soften and relatively tart acidity. Lovely with duck.
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This seemed rather advanced, and initially I thought it might be significantly oxidized. This sorted itself out with time in a decanter, though, so something else. There are classic Giacosa traits here, especially the sweet/savory quality to the fruit, but also some intensely drying tannins that I'm not sure will resolve properly. Not too certain what will happen to this, and certainly a way off the outstanding 99 Rocche de Falletto.
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Purchased at Smith & Wollensky, popped and poured, not very good and clearly showing the adverse effects of the hail during the year, non-descript nose, lackluster on the palate and very short, just not a good example of this wine
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Beautifully balanced and restrained with just a hint of truffle appearing on the fresh nose of red fruits and earth. Silky in the mouth with the perfect proportion of sweet and savoury. Finishes with fabulous minerally drive.
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Asher's Birthday Bash - The Big 4-0 (Rothmann's Steakhouse, New York): Man, this wine is just so young right now. It took several hours before it came out from its shell and still this was opened 5-10 years too early. Very restrained and subdued but without a doubt a wine of elegance and refinement with marks of violets, roses, pretty red fruit, tar and a whiff of licorice. The tannins are biting at this stage and need much more time to resolve. A sprinkle of pepper in the background as well. I love the subtlety of this wine, so understated. A great wine in the making. (15 views)
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Served at La Pergola. Not decanted - opened to air 30 minutes then served throughout the evening. Bright garnet with unique bubbles/froth with each pour. Lovely, captivating nose of red berries, baking and asian spices, herbs and hint of meat/game. Medium intesity bright layered fruit that is framed by acidity and firm, medium intensity tannins. The palate starts with immediate precision and finesse that exudes balance and has a texture that is really wonderful and I am guessing must speak to place to those that know this wine. Medium+ complexity and length. Aromas improved over the evening (and 'saved' the meal as the service was only so-so), but the palate remained unchanged. This has improvement ahead, but knocked my socks off now.
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Just finishing a 1999 Giacosa Barbaresco Asili. Obviously a fantastic vintage, and one I haven't started drinking really at all. This is a lovely, and very pretty wine. Excellent typicity as you'd expect from Giacosa - tar and roses and more than a hint of violets, which I often find in better Barbarescos (more so than Barolos). The nose is to die for - fragrant and deep, without being heavy, if that makes sense. Rather like a really top 15 year old Burgundy nose but with the added tar, which really isn't over the top.
Acidity is pretty high but not out of balance - just as I like it, although non Piedmont fans may find it a little too acidic without food. Structurally extremely elegant, although the tannin is just slightly too heavy still to be regarded as quite ready, but very close. Huge length without being a huge wine; a very tasty partner to wild mushroom risotto, and no less delicious on its own afterwards.
I certainly don't regret opening the bottle, and won't hold back on the others.
Piedmontese Nebbiolo is surely the spiritual soulmate of red Burgundy; not even remotely the same wine, but very much trying to achieve the same thing in their own ways. I can't imagine anyone who's a fan of one not loving the other.
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Sweet, floral, ethereal perfume and not only stood out as Barbaresco but as Giacosa to those in the know. Good focus in the mouth with lively red fruits, earth and tar. It finishes dry with sandy tannins.
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I managed to score a dozen on release of the 1999 Giacosa Barbaresco ‘Asili’ and have tracked its evolution over the past few years. The nose offers pure, ethereal perfume of white lilies, raspberries, sweet cedar and a little exotic spice (more of your Indian spices... think cardamom, paprika and cumin). In the mouth it is still taut and muscular with nicely detailed red fruit flavours along with tar and earth. The tannins are firm and sinewy and this is still a fair way from its peak.
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Medium full red color. forward bright spicy aroma of red fruit and black cherry with a hint of briar and licorice. Nice black fruit and spicy anise on the palate iwth floral notes. Classic nebbiolo character, but still quite young. 92-93 pts.
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Complex, fruity, floral, mint, with a sugar/spice thing going on. Very elegant, refreshing acidity, medium body, light but flavourful (like a good Burg) integrated, balanced and medium length. Really impressed and would have been wine of the night except for the 96 Giacosa Barolo Villero which was profound.
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Huge nose of flowers, tar and maybe some leather. Maybe a bit lacking in fruit, the acid is very evident, but great texture . good pop and pour nebbiolo
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Pale, garnet-brick colour with aromas of raspberry, tobacco and wood. Less fruit and weaker aromas than normal from this producer. Dry, medium body with tight flavours, some wood and acid. Less seducive and dynamic than normal. A nice, tight and traditional barbaresco that seems to suffer a bit from the hail that hit the crop of Giacosa in1999.
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3/29/2023 - Sotto325 wrote: 95 Points
As close to a perfect Barbaresci experience as one can have. Yes, there are greater vintages in which the complexity and depth could be even more awe-inspiring, but this bottle, now, established, or re-established, the base ground, supporting why people love nebbiolo with age. Complete immersion into the dark, deep soil, redolent with black cherry, tar, smoke, aged oaky notes, a scent of forest floor and sun in the trees, all combining with a slightly smoky finish that persisted just as it should. Drink now with little or no decant needed.
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3/28/2023 - kenv Likes this wine: 97 Points
NV Bruno Giacosa Asili and Rabają (La Brasserie, NYC): [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.
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2/21/2023 - MC2 Wines wrote:
Knights of Alba (KOA) BYO Barbaresco Dinner (Legacy Records): A bit madeirized but you can tell that there’s a. Lot of good things happening behind that and it’s not completely overpowering.
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12/15/2021 - Erik R. wrote:
Put me in the pleasantly surprised camp. Lovely tobacco, dried rose, sweet spice, maybe some black tea. dominated by a sweet cherry fruit, sweet onion jam, perhaps just a touch stewed, roses, violets, really nice balance all and all. firm, juicy, mostly resolved tannins. Loved this restrained beaut.
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10/18/2021 - MC2 Wines Likes this wine:
Wine Workshop: White Label Giacosa and White Truffles (Locanda Verde): Very young but it's pretty and floral and red fruits and maybe a bit of rose and some potpourri and just lovely. Perhaps warmer vintage has ticked down the acid a touch, but still quite strong. Very enjoyable. Generally less preferred to the Rabaja that was served next to it which surprised me a bit although maybe reacting to vintages.
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9/13/2020 - abh wrote:
Interesting that others have found this starting to tire. I thought this was in a very nice place, even if it isn't going to morph into something extraordinary over the next 10+ years. Slightly rose-soap nose, along with raisins. Very good acidity and still some tannin. Resolved and extremely well balanced. It doesn't have the combination of extroversion and seriousness that the best Giacosa does but it is a very good drink at the moment.
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6/27/2020 - Tim Heaton Likes this wine:
Audozed 3 hours. To my palate, most '99s stopped drinking at a peak performance some years ago. While they were in that plateau, it's been my experience that, generally speaking, I've had mixed experiences, with some just OK, others good> very good; not a favorite vintage of mine from its release through today. That said, this was in fine shape. It did open some over the course of a few hours, with decent freshness, but I think its best days are behind it. A nice drop, nonetheless. Drink sooner than later. recommended
https://www.ItalianWine.blog
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4/11/2020 - portman63 Likes this wine: 93 Points
This was surprisingly a great wine. As most all Giacosa's started lean with tar and prunes, but in a few hours started to give black cherry and plum with subtle black earth elements then the rose-voilet floral aspects mostly on the nose, but so soft and integrated on the palate. Even not the greatest of Giacosa's wines rewards patience and just letting them open on their own. I never decant these (barring a rare cork problem) and they reward. I give this easily 10 more years of enjoyment, probably more.
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11/22/2018 - kfinsrud wrote: 90 Points
Dekantert 3 t. Moden nese med rosevann, edelt treverk, tobakk og nyper. Jordlig, skogbunn. Mer knytt på munnfølelsen og mindre modning her. Bra struktur og tanniner. Luktet som en 70-talls barbaresco og kunne derfor fremstå noe sliten, men oppførte seg mer rikitg i munnen. Uansett så var dette en skuffende flaske. Vil trolig tørke ut, her er ikke nok frukt til videre lagring. Sparer uansett min siste flaske til 2020+
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7/13/2017 - cct wrote: 90 Points
First bottle of a case purchased on release.
Double decanted for sediment 4 hours before drinking then drunk over two nights.
A cooler and understated nose. Dark cherry fruit, dried roses, and little mint. The nose is beautiful: delicate, intoxicatingly pure, lifted and weightless yet effortlessly intense. On the palate the first night, it is stern and compact. More roses, with a perfume that was the highlight of the wine, while the palate remained focused, a little thin, and lacking palate breadth. It's chiseled, filigree fine, and elegant, with a sense of minerality and fine nebbiolo tannins. It seems to walk the line between classical and at times cistercian proportions. With time the sweetness of fruit opens. More roses, truffle, and violets. It remains restrained and focused, and never really fleshes out. I kept waiting and hoping it would fan out, but it did not happen. Consistent on day two with a little less perfume and a little more flesh but less palate gain than it lost on the nose. A wine that teased and challenged me, I kept hoping for more, and while it was an outstanding bottle of wine, it was not a great bottle of wine. Certainly not a pleasure bomb, but it is still lovely, thoughtful, restrained nebbiolo drinking at peak. 90pts.
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2/5/2017 - cardsandwine wrote:
3 hour slo-o. Sadly if this bottle is any indication, the wine is in decline. Aside from an earthy bouquet the fruit is muted and the mid-palate is kinda funky with very little finish. Drink up if you have any is my advice.
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5/1/2016 - EhrlichDY wrote: flawed
Terribly corked. Ouch.
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11/30/2015 - Pknut wrote:
Second bottle of this wine within one week (the first being our first night in Piedmont, last week, at San Marco in Canelli). This second bottle comes on smooth, supple, with brown fruit tones. This needs air to open and sweeten, but Stuart opened this at about 1am on a Monday night and I could not stay to see it improve, although Stuart advises that it did get better. Stuart's apartment, Brooklyn.
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11/25/2015 - Pknut wrote:
Begins highly aromatic, with a nose that seems older than 1999. Jonathan notes some maderization initially, but it blows off. Deep core, lots of dark cherry, smells like a mature Nebbiolo with lots of delicate, earthy nuances. Gains in sweetness over dinner and loses any maderization notes. Jonathan gets coffee notes, and says that at the end, this took on weight. Of the three Giacosas on the table, this is the most gentle and feminine; it doesn’t have the power expected of a ‘99.
At restaurant San Marco in Canelli, Thanksgiving in Piedmont 2015.
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9/29/2014 - kreavin wrote: 88 Points
Nose allmost non-eksisting, muted, and a little off. In the mouth, it was ok, red fruit, a little tannic, but not in a bad way. Grew a little doing the hours, but much less than hoped/expected. Not a big wine in any way...
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7/27/2014 - Wfjohn Likes this wine: 93 Points
Very enjoyable. Dried cherry on the nose and palate. Tannins had faded but were certainly still present. Great acidity and balance. The wine had an almost creaminess ... or smoothness. Long finish. Has time left in it. Really enjoyed it.
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5/25/2014 - Axone Likes this wine: 92 Points
Couleur très pâle.
Très évolué avec pas mal d'acidité.
Vin qui n'a pas fait l'unanimité mais je l'ai beaucoup aimé.
Je lui ai trouvé un charme décadent qui faisait qu'on avait plaisir à revenir y goûter.
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2/21/2014 - beatles wrote: 89 Points
Dinner at HSA (Østerbro, Copenhagen): Mature, balanced, quite light - and somewhat short, when you see the label; acidity is bright, there is tar, small red berries, txt book notes, but one is missing that little bit extra, that would put this in the exceptional bracket. had a really tough time next to the Monfortino.
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3/26/2013 - Rezy13 wrote:
Very light red with orange brown rim; sweet nose with lots of soy, tar, and cherry on the back; medicinal red fruit, sweet baking spice, caraway seed, slight bitter note which is nice, still drinkable even though this was pretty advanced.
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1/1/2012 - Mistress of Wine wrote:
Medium red with a touch of bricking. More fragrant than we expected given its relatively young age. Initial nose was dominated by earth as well as red fruit and rose petal--very seductive and memorable and very Nebbiolo. Later, also tar, violets and spice (? cardamom,though I'm accused of thinking everything smells like cardamom). Not as rich on the palate as the nose would have suggested. Dry tannins starting to soften and relatively tart acidity. Lovely with duck.
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7/26/2011 - abh wrote:
This seemed rather advanced, and initially I thought it might be significantly oxidized. This sorted itself out with time in a decanter, though, so something else. There are classic Giacosa traits here, especially the sweet/savory quality to the fruit, but also some intensely drying tannins that I'm not sure will resolve properly. Not too certain what will happen to this, and certainly a way off the outstanding 99 Rocche de Falletto.
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1/4/2011 - Federsin Does not like this wine:
Purchased at Smith & Wollensky, popped and poured, not very good and clearly showing the adverse effects of the hail during the year, non-descript nose, lackluster on the palate and very short, just not a good example of this wine
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7/25/2010 - Jossik wrote: flawed
Scollinato
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7/4/2010 - Jeremy Holmes wrote:
Beautifully balanced and restrained with just a hint of truffle appearing on the fresh nose of red fruits and earth. Silky in the mouth with the perfect proportion of sweet and savoury. Finishes with fabulous minerally drive.
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12/27/2009 - pbaek wrote:
Asher's Birthday Bash - The Big 4-0 (Rothmann's Steakhouse, New York): Man, this wine is just so young right now. It took several hours before it came out from its shell and still this was opened 5-10 years too early. Very restrained and subdued but without a doubt a wine of elegance and refinement with marks of violets, roses, pretty red fruit, tar and a whiff of licorice. The tannins are biting at this stage and need much more time to resolve. A sprinkle of pepper in the background as well. I love the subtlety of this wine, so understated. A great wine in the making. (15 views)
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10/9/2009 - thomaskeil wrote: 93 Points
Served at La Pergola. Not decanted - opened to air 30 minutes then served throughout the evening. Bright garnet with unique bubbles/froth with each pour. Lovely, captivating nose of red berries, baking and asian spices, herbs and hint of meat/game. Medium intesity bright layered fruit that is framed by acidity and firm, medium intensity tannins. The palate starts with immediate precision and finesse that exudes balance and has a texture that is really wonderful and I am guessing must speak to place to those that know this wine. Medium+ complexity and length. Aromas improved over the evening (and 'saved' the meal as the service was only so-so), but the palate remained unchanged. This has improvement ahead, but knocked my socks off now.
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8/29/2009 - bcollins wrote:
Just finishing a 1999 Giacosa Barbaresco Asili. Obviously a fantastic vintage, and one I haven't started drinking really at all. This is a lovely, and very pretty wine. Excellent typicity as you'd expect from Giacosa - tar and roses and more than a hint of violets, which I often find in better Barbarescos (more so than Barolos). The nose is to die for - fragrant and deep, without being heavy, if that makes sense. Rather like a really top 15 year old Burgundy nose but with the added tar, which really isn't over the top.
Acidity is pretty high but not out of balance - just as I like it, although non Piedmont fans may find it a little too acidic without food. Structurally extremely elegant, although the tannin is just slightly too heavy still to be regarded as quite ready, but very close. Huge length without being a huge wine; a very tasty partner to wild mushroom risotto, and no less delicious on its own afterwards.
I certainly don't regret opening the bottle, and won't hold back on the others.
Piedmontese Nebbiolo is surely the spiritual soulmate of red Burgundy; not even remotely the same wine, but very much trying to achieve the same thing in their own ways. I can't imagine anyone who's a fan of one not loving the other.
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3/9/2009 - Jeremy Holmes wrote:
Sweet, floral, ethereal perfume and not only stood out as Barbaresco but as Giacosa to those in the know. Good focus in the mouth with lively red fruits, earth and tar. It finishes dry with sandy tannins.
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2/7/2009 - Jeremy Holmes wrote:
I managed to score a dozen on release of the 1999 Giacosa Barbaresco ‘Asili’ and have tracked its evolution over the past few years. The nose offers pure, ethereal perfume of white lilies, raspberries, sweet cedar and a little exotic spice (more of your Indian spices... think cardamom, paprika and cumin). In the mouth it is still taut and muscular with nicely detailed red fruit flavours along with tar and earth. The tannins are firm and sinewy and this is still a fair way from its peak.
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3/5/2008 - goofy Yno wrote: 90 Points
smokey tar, nose, a little too much acidity for fruit.
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3/5/2008 - kstoddard wrote: 90 Points
eRobert Parker Offline - Giacosa and other Italian Wine (Backstreet Wine Salon, Phoenix): Cherry, cedar and strawberry. Firm tannins. Nice balanced and acidity. Long rich finish.
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1/5/2008 - winefool wrote: 92 Points
Medium full red color. forward bright spicy aroma of red fruit and black cherry with a hint of briar and licorice. Nice black fruit and spicy anise on the palate iwth floral notes. Classic nebbiolo character, but still quite young. 92-93 pts.
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10/16/2007 - Machiavelli wrote:
Complex, fruity, floral, mint, with a sugar/spice thing going on. Very elegant, refreshing acidity, medium body, light but flavourful (like a good Burg) integrated, balanced and medium length. Really impressed and would have been wine of the night except for the 96 Giacosa Barolo Villero which was profound.
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8/19/2007 - the godfather wrote: 91 Points
Huge nose of flowers, tar and maybe some leather. Maybe a bit lacking in fruit, the acid is very evident, but great texture . good pop and pour nebbiolo
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8/18/2007 - JOsgood wrote: 90 Points
My first taste of Piedmont and it was a good one. Taste of tar, mint and fresh roses. Enjoyed at Maru with GF, RT and Stu.
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11/11/2006 - donStrandini wrote: 89 Points
Pale, garnet-brick colour with aromas of raspberry, tobacco and wood. Less fruit and weaker aromas than normal from this producer. Dry, medium body with tight flavours, some wood and acid. Less seducive and dynamic than normal. A nice, tight and traditional barbaresco that seems to suffer a bit from the hail that hit the crop of Giacosa in1999.
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