Bruno Giacosa Barolo La Rocche Falletto 2003
Nebbiolo from Piedmont, Italy
Garnet red color. Ample, complex and elegant bouquet with reminiscences of rose, ripe fruit, truffle and spices. Its flavor is dry, full, generous, harmonious and velvety. Wine of aristocratic personality.
The Wine Advocate - "The 2003 Barolo Le Rocche del Falletto is a fascinating wine. It is classic Giacosa, with a lovely core of sweet roses, raspberries, licorice and menthol that is currently hiding under an imposing wall of tannins. It is also a wine of contrasts, at times open and accessible, at others brooding and shut down. As it sits in the glass the fruit gradually emerges to fill out the wine’s structure. It had only improved when I re-tasted it several days after first opening the bottle. That said, it will require further cellaring to soften the tannins, as the wine has shut down considerably since bottling. Made from the heart of the Falletto vineyard, it clearly benefits from the age of the vines in these selected plots."
Wine Spectator - "A little jammy on the nose, with lots of strawberry. Full-bodied, with chewy tannins and a long, chewy finish. Slightly one-dimensional now, but should develop wonderfully over time."
International Wine Cellar - "Medium red. Autumnal aromas of red berries, underbrush and mushroom lifted by a hint of sweet spices on the surprisingly forward, open nose. Sweet and fairly plump at first, with moderately complex flavors of red cherry, cinnamon, nutmeg and leather, this shows building tannins on the medium-long finish that manage to avoid bitterness. An extremely successful wine for the vintage: I think it's developing at a faster rate than my original barrel tastings would have led me to believe, though it's still an infant. Giacosa did not produce any Riserva bottlings in 2003, an extremely difficult furnace-like drought year."
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Bruno Giacosa Winery
Bruno Giacosa's winery has been making wine for three generations, and Bruno Giacosa himself says that his success is due to his respect for traditional winemaking methods which he believes enhance the characteristics of Piedmont's varietals. His property covers 37 acres of totally cultivated vines. The altitude of the estate, its ideal exposure (south, south-west), and the microclimate combine to create optimal winegrowing conditions.
Bruno Giacosa makes wine not only with grapes from his property but also with grapes purchased from growers he has known for 30 years and trusts completely. He, in fact, made his reputation as a outstanding selector of fruit. The winemaking methods employed by this estate are scrupulous and traditional without ignoring the benefits of modern technique. View all Bruno Giacosa Wines
About PiedmontView a map of Piedmont wineries (PEED-mont)
Notable FactsNot just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.