Bruno Giacosa has already been buying in fruit and making his own wine to sell by the time he purchased his own vineyards in 1982. He gradually put together a portfolio of some of the finest vineyards in both Barolo and Barbaresco. In 2015 Ian d'Agata named Giacosa's 1971 Barbaresco Santo Stefano Italy's best ever red wine. Bruno Giacosa died in January 2018.
This is exactly the depth of colour and hue one would expect from classic Nebbiolo i.e. it's only medium-deep and has that classic cast to the rim: a sort of golden ruby colour. As these wines age, this curiosity becomes more pronounced. I have had very old Barbaresco that is almost entirely golden and still firing on all cylinders. This is a little closed, as one would expect from a wine of this quality (a Piemontese First Growth, without a doubt) and age. Then aromas of orange and smoke start to waft up from the glass, followed by notes of liquorice, red cherries and dried herbs. There's a dab of sloe. This is one complex entity. The palate is really cool and concentrated. The tannins are like a swathe of cashmere that flutters down and wraps itself around one's tongue; they are some of the most beautiful tannins I have ever encountered. This is vastly long in the mouth and really something of an art form. The freshness is invigorating. There are crunchy red fruits that fill the mouth and are joined by nutty flavours. I was put in mind of the voice of an oboe rising high over the combined might of a full orchestra. Must have been having "a moment"… Bowes Wine original note
All our wines are given a Sweetness Indicator from 1 to 5, with 1 being the driest and 5 being the sweetest.
This can be found for every wine under the Wine Details tab.
Most red wines are dry and therefore are indicated with a 1. The sweetness becomes more relevant with white wines, sparkling wines and pudding/dessert wines such as Sauternes and Tokaji.
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