Subtle but concentrated, with beguiling anise notes complementing the complex red fruit, the tannin is still a little rough but not off putting, it is great now with some air but has a strong future remaining.
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The Stars of Barbaresco (Michaeangelo Hotel): Really very pretty wine. Lots of red and darker fruits. It's a truly interesting wine. Group's second favorite and one of my favorites of the tasting. Just lovely.
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Bruno Giacosa Tribute Dinner (Casa Tartufo, Singapore): I enjoyed this tremendously. An obvious step or two down from the pair of truly great red label Collina Riondas one flight back, but it nevertheless did not seem out of place in such hallowed company. It had a lovely nose, much more floaty and feminine than the older wines, with bright red fruit, a bit of tar, some earthy aromas, and then a nice waft of florals alongside. The palate was still noticeably shaped by a nicely filigreed structure of fine tannins and bright acidity, this framing yummy flavours of cherries and haw flakes, a sprinkle of black pepper, and then some meat and earth and a bit of mint gliding into a long finish. There was still a slight tannic chew at the end, before the wine faded away with a lovely blush of spice and florals. Very enjoyable, and should continue to develop well a bit more over the next decade and beyond.
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Nice showing. Vibrant and youthful red to dark fruit and red licorice notes with a light dusting of dried spices. The tannins are just starting to release their grip. Still very dark and young. I would age this longer. Also must comment that this is not really a $200+ wine. One can get a similar showing at a fraction of the price. Old Gaja, Giacosa and others; Forgione.
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I found this a little hard and ungiving next to a 97 vintage of the same wines, but time and air really helped this show a lot more facets. Deeper, more tannic and more morelo cherry notes from the cooler year (hotter vintages tend to veer to redder fruits). very nice but hard going at times. one for experts
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Dinner at home with mom. Decanted for about 3 hours which it seemed to need. Beautiful nose and palate of roses and leather. Seems to have mostly shed its tannins but there is still good fruit. Probably best drunk in the next 5-10 years but I still recommend decanting though I know that seems a contradiction. 50+13+12+8+8=91
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Pre-Trip Dinner #2 (Pied-á-Terre): Beautiful nose of tar, dried flowers and redcurrants. Quite tight on the palate with firm tannins and excellent acidity. This is still young and needs 5-7 more years in the cellar. A good bit of potential here. Excellent. 90+
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Drinking very well. Still some tannins, but I don't think I would count on this one for the long haul. Good fruit to balance the tannins, but probably not deep enough to last forever. Very traditional - moreso than most other Giacosa's I've had. Cherry and tar, with a great nose you'd expect from a good Piedmont.
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Not very open at first, but 24 hours later you get some very pretty cherry and tar. (From a Giacosa Barbaresco I expected more rose and was hoping for some violet, but this is more fruity and less floral). Good acid, and enough extraction to hide the velvety tannins. Amazingly fresh and bright for a 12 year old. It might not really be hitting its stride, and it certainly has many years left. The cleanliness reminded me of a 2001 Sandrone, which is pretty interesting as Giacosa is super-traditional and Sandrone is modern. I think that is a comment on how approachable the Sandrone is, and the quality of the Giacosa. While very easy to drink now, I think you'd be rewarded if you held off for another three or five years.
[second try] This wine really needs 24 hours to open.... just plan for it. At 3 hours it is flat and uninspiring. Then the next day, wow. I'm pretty confident that this is better than WA's 91 in terms of flavor and intensity. This time I'm getting a touch of the rose and caramel, but the cherry and tar is dominant. Tannins are more than velvet, but I like some tannin.
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Pale to medium depth - brick colour. Beautiful aromas of flowers, raspberry and some wood. Light, fruity taste with tar and licorice - some tannins. A super wine that can enjoy many more years in bottle. Tasted at Enoteca Turin in London. Very,very enjoyable.
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10/4/2019 - MikeATL Likes this wine: 94 Points
Subtle but concentrated, with beguiling anise notes complementing the complex red fruit, the tannin is still a little rough but not off putting, it is great now with some air but has a strong future remaining.
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4/18/2019 - MC2 Wines Likes this wine:
The Stars of Barbaresco (Michaeangelo Hotel): Really very pretty wine. Lots of red and darker fruits. It's a truly interesting wine. Group's second favorite and one of my favorites of the tasting. Just lovely.
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6/15/2018 - Paul S wrote: 94 Points
Bruno Giacosa Tribute Dinner (Casa Tartufo, Singapore): I enjoyed this tremendously. An obvious step or two down from the pair of truly great red label Collina Riondas one flight back, but it nevertheless did not seem out of place in such hallowed company. It had a lovely nose, much more floaty and feminine than the older wines, with bright red fruit, a bit of tar, some earthy aromas, and then a nice waft of florals alongside. The palate was still noticeably shaped by a nicely filigreed structure of fine tannins and bright acidity, this framing yummy flavours of cherries and haw flakes, a sprinkle of black pepper, and then some meat and earth and a bit of mint gliding into a long finish. There was still a slight tannic chew at the end, before the wine faded away with a lovely blush of spice and florals. Very enjoyable, and should continue to develop well a bit more over the next decade and beyond.
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10/15/2015 - Pknut wrote:
Nice showing. Vibrant and youthful red to dark fruit and red licorice notes with a light dusting of dried spices. The tannins are just starting to release their grip. Still very dark and young. I would age this longer. Also must comment that this is not really a $200+ wine. One can get a similar showing at a fraction of the price.
Old Gaja, Giacosa and others; Forgione.
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9/20/2015 - ubercuvee wrote:
I found this a little hard and ungiving next to a 97 vintage of the same wines, but time and air really helped this show a lot more facets. Deeper, more tannic and more morelo cherry notes from the cooler year (hotter vintages tend to veer to redder fruits). very nice but hard going at times. one for experts
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7/14/2015 - JeffGMorris Likes this wine: 91 Points
Dinner at home with mom. Decanted for about 3 hours which it seemed to need. Beautiful nose and palate of roses and leather. Seems to have mostly shed its tannins but there is still good fruit. Probably best drunk in the next 5-10 years but I still recommend decanting though I know that seems a contradiction. 50+13+12+8+8=91
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2/23/2014 - ubercuvee wrote:
Beautifully smokey on the nose and attack, the mid-palate is perhaps a little thin but made a great match for honey-glazed roast duck.
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3/22/2013 - godx wrote: 90 Points
Pre-Trip Dinner #2 (Pied-á-Terre): Beautiful nose of tar, dried flowers and redcurrants. Quite tight on the palate with firm tannins and excellent acidity. This is still young and needs 5-7 more years in the cellar. A good bit of potential here. Excellent. 90+
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1/14/2011 - kingb22 wrote: 93 Points
Drinking very well. Still some tannins, but I don't think I would count on this one for the long haul. Good fruit to balance the tannins, but probably not deep enough to last forever. Very traditional - moreso than most other Giacosa's I've had. Cherry and tar, with a great nose you'd expect from a good Piedmont.
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10/5/2007 - ParkHill wrote: 92 Points
Not very open at first, but 24 hours later you get some very pretty cherry and tar. (From a Giacosa Barbaresco I expected more rose and was hoping for some violet, but this is more fruity and less floral). Good acid, and enough extraction to hide the velvety tannins. Amazingly fresh and bright for a 12 year old. It might not really be hitting its stride, and it certainly has many years left. The cleanliness reminded me of a 2001 Sandrone, which is pretty interesting as Giacosa is super-traditional and Sandrone is modern. I think that is a comment on how approachable the Sandrone is, and the quality of the Giacosa. While very easy to drink now, I think you'd be rewarded if you held off for another three or five years.
[second try] This wine really needs 24 hours to open.... just plan for it. At 3 hours it is flat and uninspiring. Then the next day, wow. I'm pretty confident that this is better than WA's 91 in terms of flavor and intensity. This time I'm getting a touch of the rose and caramel, but the cherry and tar is dominant. Tannins are more than velvet, but I like some tannin.
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7/1/2006 - donStrandini wrote: 94 Points
Pale to medium depth - brick colour. Beautiful aromas of flowers, raspberry and some wood. Light, fruity taste with tar and licorice - some tannins. A super wine that can enjoy many more years in bottle. Tasted at Enoteca Turin in London. Very,very enjoyable.
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