Bruno Giacosa
Albesani Vigna Santo Stefano Barbaresco Nebbiolo
Soft, highly perfumed. Relatively light wine for a barbaresco. Drink now
Soft, highly perfumed. Relatively light wine for a barbaresco. Drink now
Feb 9th, 2020Roses. Tar. Dried herbs. Bitter balance. Black pepper. Perfume. Wow.
Roses. Tar. Dried herbs. Bitter balance. Black pepper. Perfume. Wow.
Jun 10th, 2017Nice elegant profile for Giacosa with light red fruit and lean but full finish
Nice elegant profile for Giacosa with light red fruit and lean but full finish
Sep 10th, 2016The shows an abundance of ripe red fruits, floral perfume and sweet spice. Feminine and taut on the palate, with no shortage of fresh mixed red berries, and drink-me-now persona. Far from what I was expecting, yet enjoyable if you didn't expect a young Giacosa Barbaresco.
The shows an abundance of ripe red fruits, floral perfume and sweet spice. Feminine and taut on the palate, with no shortage of fresh mixed red berries, and drink-me-now persona. Far from what I was expecting, yet enjoyable if you didn't expect a young Giacosa Barbaresco.
Oct 23rd, 2015Drinking phenomenal great flavor taste like grilled fennel
Drinking phenomenal great flavor taste like grilled fennel
Sep 2nd, 2015Classic producer but at this price-very difficult
Classic producer but at this price-very difficult
Apr 10th, 2015Odd. Tasted more like Barbera than Nebbiolo. Tons of ripe red and blue fruits.
Odd. Tasted more like Barbera than Nebbiolo. Tons of ripe red and blue fruits.
Jan 27th, 2015Brilliant pale ruby color. Nose is anise, coffee and leather, potpourri & restrained dried roses. Palate refined w elegant and complex layers dried herbs roses and kitchen anise spice. Finishing w fine silky and elegant integrated tannins. Still 3-5 years ahead
Brilliant pale ruby color. Nose is anise, coffee and leather, potpourri & restrained dried roses. Palate refined w elegant and complex layers dried herbs roses and kitchen anise spice. Finishing w fine silky and elegant integrated tannins. Still 3-5 years ahead
Jan 19th, 2015