Giacomo Fenocchio
Bussia Barolo Nebbiolo
Barolo, Cuneo, Piedmont, Italy
Reddish in color with medium intensity.
Strong fruity nose and medium in body, with medium acidity.
Dry on the palate with cherries, currants, light wood, tobacco leaf, herbs, peppercorn, chocolates and earth.
Medium finish with grippy tannins and tangy cherries.
This is a very young Barolo from Piedmont. Elegant and powerful.
This Single Vineyard Nebbiolo is already drinking very nicely, and better with food.
A good quality wine that will continue to age nicely in the next 15 years.
100% Nebbiolo grapes were aged in large oak barrels for 32 months.
14.5% alcohol by volume.
91 points.
$80.
Reddish in color with medium intensity.
Strong fruity nose and medium in body, with medium acidity.
Dry on the palate with cherries, currants, light wood, tobacco leaf, herbs, peppercorn, chocolates and earth.
Medium finish with grippy tannins and tangy cherries.
This is a very young Barolo from Piedmont. Elegant and powerful.
This Single Vineyard Nebbiolo is already drinking very nicely, and better with food.
A good quality wine that will continue to age nicely in the next 15 years.
100% Nebbiolo grapes were aged in large oak barrels for 32 months.
14.5% alcohol by volume.
91 points.
$80.
Selected off the list at Boiler Room. Giacomo Fenocchio’s holdings in the Bussia MGA reside within the sub zones of Bussia Sottana (of which they enjoy some of the best parcels) and that of Munie. Opened about 30 minutes before service; no decant and no formal notes. The 2014 “Bussia” from G. Fenocchio starts off a little shy, but it gains weight and significant aromatic character with time in the glass. Bright cherries, slightly on the more tart side with tar over roses. The body seems a little demure early on but it eventually fleshes out and becomes almost chewy! The structure I want and expect from Barolo is there too with lovely acid and stiff tannins. The finish is long and savory. Last sip was the best. This was quite a lovely example of 2014 and a fine accompaniment to bone-in pork chops and Morgan Ranch beef cheeks. Drink now with some patience and over the next ten or so years.
Selected off the list at Boiler Room. Giacomo Fenocchio’s holdings in the Bussia MGA reside within the sub zones of Bussia Sottana (of which they enjoy some of the best parcels) and that of Munie. Opened about 30 minutes before service; no decant and no formal notes. The 2014 “Bussia” from G. Fenocchio starts off a little shy, but it gains weight and significant aromatic character with time in the glass. Bright cherries, slightly on the more tart side with tar over roses. The body seems a little demure early on but it eventually fleshes out and becomes almost chewy! The structure I want and expect from Barolo is there too with lovely acid and stiff tannins. The finish is long and savory. Last sip was the best. This was quite a lovely example of 2014 and a fine accompaniment to bone-in pork chops and Morgan Ranch beef cheeks. Drink now with some patience and over the next ten or so years.
Jan 29th, 2023Dark dried cherries. Floral perfume. Ripe. Tad bitter. Very tannic
Dark dried cherries. Floral perfume. Ripe. Tad bitter. Very tannic
Apr 23rd, 2022
Nice tannins mid palate that fade. Blackberry, black licorice, black plum that has a mouthwatering quality up front and a smooth finish. TBL
Nice tannins mid palate that fade. Blackberry, black licorice, black plum that has a mouthwatering quality up front and a smooth finish. TBL
Mar 12th, 2021
Pale ruby with orange rim. Aromatic, Tart and ripe red fruit: sour cherry, raspberry, pomegranate, some blackberry, def VA, lifted fruit and floral note: Roses, violets. On the palate there is amaro-like bitter smell, tar with notes of gravel and wet stone. Some oxidation-dried out quality. No new oak, but definitely some old, large botti or something similar. Grippy tannins. Long finish. A thing of beauty.
Pale ruby with orange rim. Aromatic, Tart and ripe red fruit: sour cherry, raspberry, pomegranate, some blackberry, def VA, lifted fruit and floral note: Roses, violets. On the palate there is amaro-like bitter smell, tar with notes of gravel and wet stone. Some oxidation-dried out quality. No new oak, but definitely some old, large botti or something similar. Grippy tannins. Long finish. A thing of beauty.
Jun 5th, 2020
Young but showing everything you want in a classic elegant style. Tar, roses, spice form tannins and bright acidity. Really great!
Young but showing everything you want in a classic elegant style. Tar, roses, spice form tannins and bright acidity. Really great!
May 25th, 2018Tar and roses fix. Bliss on day 6 of 7 consecutive days crushing.
Tar and roses fix. Bliss on day 6 of 7 consecutive days crushing.
Sep 13th, 2017
I was told that this growers 2009's were drinking more open than most but after two days, the wine is still very intense. Day one: floral, iron with a darkness that holds the tannin well. Dat two: olives and spice with extreme tannin. Many 2009 Baroli seemed to tease an openness that might now be shutting down.
I was told that this growers 2009's were drinking more open than most but after two days, the wine is still very intense. Day one: floral, iron with a darkness that holds the tannin well. Dat two: olives and spice with extreme tannin. Many 2009 Baroli seemed to tease an openness that might now be shutting down.
1 person found it helpfulMar 17th, 2014
Took about 1.5 hours to open up, but then it was singing. #pizzasunday
Took about 1.5 hours to open up, but then it was singing. #pizzasunday
Apr 17th, 2017
11 drinking good - bit more animalistic and less liquorish than castellero for the moment
11 drinking good - bit more animalistic and less liquorish than castellero for the moment
Feb 15th, 2017