The change started over many years of tasting, as once in awhile we would throw a Barbaresco into a blind Barolo lineup. It didn’t take long to realize that these wines were finishing with top ranks. Keep in mind that I’m not just talking about Gaja and Bruno Giacosa. Produttori del Barbaresco and their portfolio of Riserva wines have long been the Barolo collectors’ secret love affair with Barbaresco, and they are perfect examples of how affordable a great Barbaresco can be and how well they can age.
Speaking of producers, it also pays to note that compared to Barolo, Barbaresco is more dominated by small family-run wineries (many of which contribute to the Produttori del Barbaresco), and these families produce only a small amount of wine. What this means for collectors is that we see much less Barbaresco in the market, giving Barolo yet another leg up and much more facetime with consumers.
What it all comes down to is that Barbaresco is not just worth a Barolo lover’s attention, it should be required, and anyone who ignores these wines is simply doing themselves an injustice. Barbaresco provides all of the classic flavor and aromatic profiles that we love from Nebbiolo, often maturing a little earlier, but also lasting in the cellar for decades–and all of this at what is often a better price.
On to the Tasting Notes:
1967 Produttori del Barbaresco Pora Riserva Speciale – At first, the nose was dark, damp and almost moldy, yet the ‘67 Pora came around quickly in the glass to reveal dried flowers, strawberry, hints of mint, forest floor and minerals. On the palate, it displayed a dark and meaty character with savory, almost salty minerality, dark red fruits and hints of smoke. It finished on dried berries and plum, with a touch of light tannin. (93 points)
1971 Produttori del Barbaresco Ovello – The ‘71 Ovello was completely resolved and on the decline, yet I still found something to like with its bouquet of dried roses, cinnamon, orange peel, and amaro. On the palate, I found light textures with hints of strawberry and a zing of acidity, which added much-needed liveliness. It finished short on dried fruit and flowers. (NA)
1982 Gaja Barbaresco – Tasting this next to the ‘82 Costa Russi was a fantastic experience, as the vintage and Gaja style was evident between the two of them. Granted, once I moved on to the Costa Russi, it was hard to come back, but I absolutely adored this wine all the same. The nose was dark and rich with sweet herbs, moist soil and minerals. On the palate, I found silky textures lifted by vibrant acidity, as pure red fruits gave way to savory mineral tones. It finished on dried cherry, red florals and a bite of lively acidity. (92 points)
1989 Gaja Barbaresco – Showing all of the hallmarks of this great vintage–dark, deep and still reticent–there’s still so much going on beneath the surface. The ‘89 Barbaresco displayed the most inviting bouquet of pine nettles, menthol, sweet herbs, spicy dark red fruits, and brown spice. On the palate, I found deep silky textures with dark red fruits, iron-born minerality, tea leafs, brisk acidity and lingering fine tannin. It finished firm and youthful with dark red fruits, sweet herbs, and hints of tobacco. I can imagine that another five years will put this in a perfect place for drinking. (96 points)
We also had the controversial ‘11 Asili, which I found to be a good wine, but far from what I’d expect from a Giacosa Barbaresco. Lastly, the 2000 Asili, a wine that I believe needs more time to truly show its virtues. In the end, this was a tremendous flight.
1970 Bruno Giacosa Barbaresco Santo Stefano – What a treat. The nose on the ’70 Santo Stefano was much richer and darker than you’d expect, with smoky sweet herbs, dried strawberry, exotic spice, orange peel, and crushed flowers. On the palate, I found lifted, feminine textures with brisk acidity enlivening mineral-infused dried cherry with wonderful inner sweetness. It was shorter than I hoped, but how can you hold that against this 47 year-old wine–it is simply stunning. (94 points)
2000 Bruno Giacosa Barbaresco Asili Riserva – The nose was dark and rich with earth tones offset by brown spice, as crushed strawberry and rosy floral tones mingled. On the palate, I found velvety textures lifted by balanced acidity with notes of dried black cherry, ripe strawberry and crunchy minerals, yet it lacked the depth of the best vintages. The finish showed a light coating of fine tannin with remnants of dark fruit lingering. (94 points)
2011 Bruno Giacosa Barbaresco Asili Riserva – The nose was intense, yet seeming more new world than old, showing sweet spices and a toasty quality to its cherry and raspberry fruit. On the palate, I found textures of weighty velvet ushering in floral-tinged red fruits and hints of dried orange with tannins that were almost completely enveloped by its fruit. The finish was long, with dark fruits lingering along with a coating of fine tannin. Others at the same tasting enjoyed this more than I did, and in some cases they have more experience with the wines. Personally, it’s hard for me to imagine the ‘11 maturing into a great Giacosa Red Label. (92 points)
1996 Roagna Barbaresco Pajé – This was an outstanding showing for the ‘96 Pajé, especially served next to the Crichët Pajé of the same year. The nose showed sweet herbs, savory earth tones, smoke, brown spices and crushed strawberry. On the palate, I found zesty, grippy, energizing textures with vibrant acidity giving way to pure red fruits, minerals and hints of orange peel. It finished long, with dried berries and hints of tannin, yet energetic and spicy. (94 points)
Article, Tasting Notes, and Photos by: Eric Guido