Bruno Giacosa Barolo & Barbaresco 1961 - 2008: The Tasting of a Lifetime

In comparison to many of the collectors I know, my experience with Barolo is relatively short. It was only eleven years ago that I was pulled into the world of Nebbiolo. I was warned by others that it could happen, that I might be entering into a hobby that would become a lifelong obsession. The world of Barolo and Barbaresco is vast, and the unique experiences depend on so many deciding factors. The soil, the climate, the exposition, and altitude are just the beginning. When you take it to the next level, you see that the lists of vineyard names and unique qualities of each one can fill a book--in fact, they have. Then you look beyond that, to the vintage, the winery, the winemaker, the style and the passion.

You start to realize that with each wine you acquire and enjoy, you are further embarking on a journey to understanding how a bottle of fermented grape juice can be so moving, or simply stop you in your tracks. That’s the magic of Barolo and Barbaresco.

The history of this region, and how it came to be, is just as important as the factors which decide what the experience will entail. From that living history, we come across the names of producers who have shaped the entire region, and what we perceive to be the greatest experiences we’ve encountered. From that list of names, one person who stands out for his pioneering spirit, insights, and unique abilities, is Bruno Giacosa.

Bruno Giacosa didn’t learn his craft studying enology at school. Instead, at the age of thirteen, Bruno began working in the cellar with his father and grandfather, who made their business producing wine that would be sold in demijohn instead of being bottled at the winery. This wasn’t a family of farmers turned winemakers; this was a family of grape brokers who had established long-lasting relationships throughout the region. The experience of touring landscapes of the surrounding villages with his father helped to shape Bruno and hone his most valuable asset, that is, his ability to source the best fruit for both Barolo and Barbaresco.

Located in Neive, Bruno took the reins of the family business in 1960 and immediately began bottling wine from what would become some of the biggest named vineyards in the region. His first vintage was 1961, when he bottled a Barolo (with fruit from Falletto) and a Barbaresco (a mix of Gallina and Santo Stefano). Before long, this culminated into the release of vineyard-designated wines, starting in 1967, at a time when few producers saw the winds of change on the horizon. Along with producers like Angelo Gaja and Alfredo Currado (Vietti), Bruno Giacosa began to pave the way for Barolo and Barbaresco as we know it today.

The one thing that he didn’t have was his own vineyards. Even with Bruno’s skills of sourcing the best fruit, he watched as farmers became winemakers, making the best vineyard sources more difficult to acquire. Without skipping a beat, and always ahead of the curve, Bruno purchased his first vineyard in 1982, the one which he has been accredited for making famous: Falletto di Serralunga. Over the years, he would go on to buy more parcels, taking pieces of Asili and Rabaja in Barbaresco; yet through that time, Bruno continued to source fruit, but only when it was up to his standards. Many Barolo collectors lament over the loss of Giacosa-bottled Villero and Vigna Rionda--and in more modern times, Santo Stefano.

However, it was Bruno’s quest for the utmost quality that drove him to create the wines that we know and love today. In the greatest vintages, we would be treated to the release of his epic red label riservas. In the poor vintages, Bruno would simply declassify his fruit and sell the juice in bulk. To this day, lovers of Barolo and Barbaresco hunt for leads that could explain where this wine went to.

As for the style that defines the house of Giacosa, it is often referred to as traditional. Yet this is by no means a stark traditionalist approach. Instead, Bruno wanted to make great Barolo. The broadest way to describe this approach is with macerations around 30 days long, fermenting in stainless steel with moderate temperatures, and aging in large Botti of French origin. That said, I’ve heard stories of this approach varying over time. But does that really matter? In my opinion, it does not, because the fact remains that these are some of the greatest wines that were ever made from throughout the region.

Unfortunately, Bruno suffered a stroke in 2006, which was followed by the temporary loss of his highly talented oenologist, Dante Scaglione. With her father’s health in decline, Bruna Giacosa (Bruno’s daughter) stepped up to the mantel, and what followed was a period of unevenness. However, with Dante back in the winery, Bruno back on his feet, and his daughter at his side, I have high hopes that the Bruno Giacosa winery will be back on top once again.

This all leads to December 12th, 2016, at a restaurant in New York City named DeGrezia, where a table full of some of the most passionate Barolo collectors I know, Antonio Galloni among us, built our lineup of Bruno Giacosa. The tasting nearly spanned Giacosa’s entire history, from the inaugural vintage all the way to 2008. You can imagine the anxiety that filled us all, even weeks before the event. I can attest to my own personal health, which had been in decline the previous week, and how hard I worked to get myself back into condition, because this was not a tasting to miss. In fact, this was the experience of a lifetime.

On to the tasting notes:

2008 Bruno Giacosa Barolo Le Rocche Riserva - (served blind) This is one of those moments where you consider the score versus the cost, and you have to question whether one should affect the other. The controversial ‘08 Rocche was served blind, and it was clear that it was Nebbiolo. What was not clear was where it was from, and no one would have guessed Giacosa Riserva. The nose showed ripe cherry with a dusting of spice and dried orange. On the palate, I found tart red fruits with saturating minerality and a zing of fresh acidity. Youthful tannin coated the senses, drying the palate and finishing on notes of spice and cedar. (90 points)

2007 Bruno Giacosa Barbaresco Asili Riserva - The ‘07 Asili was so easy to like, taking the ripeness of the vintage and combining it perfectly with the house style. Here I found a bouquet of sweet florals and spice, with hard red candies and the slightest hint of undergrowth. On the palate, I found intense dark red fruits ushered in by angular, weighty textures. Vibrant acidity mixed with grippy tannins, which provided the perfect contrast to the ‘07’s warm vintage persona. It finished long on spicy red berries, bitter cherry and spice. (94 points)

2004 Bruno Giacosa Barbaresco Asili Riserva - The '04 Asili was firing on all cylinders tonight. One of the first wow wines of the tasting, and it stayed with me throughout the entire evening. Almost impossible to take my nose from the glass, with a mix of fresh herbal-tinged cherry, exotic florals, minerals and green olive. On the palate, it was rooted in the earth, layered, and showing masses of structured depth, as saline-minerality paved the way for dried cherry, leather and iron. It finished unbelievably fresh on a note of cherry pits with hints of spice and fine tannin. There's so much potential here, as my last comment to my fellow tasters was, "why don't I have this wine in my cellar?" (98 points)

2001 Bruno Giacosa Barbaresco Rabaja Riserva - Where to begin with this elegant beauty of a wine? The nose was a dark and exotic beauty which filled the senses with aromas of cinnamon-tinged black cherry, brown spices, tobacco, dusty florals, and tar. A massive wave of dark fruit swept across the palate, delivering saturating fine tannin with notes of leather, cedar and exotic spice. The long finish lingered with resonating tart red berry, spice and a coating of fine tannin. The is a gorgeous wine with marvelous balance and decades of evolution ahead of it. (97 points)

2000 Bruno Giacosa Barolo Le Rocche Riserva - The ‘00 Rocche was simply seductive with an alluring bouquet and enveloping on the palate. Here I found a dark and inviting mix of crushed cherry and strawberry with sweet spices. On the palate, soft textures gave way to floral-infused cherry, as hints of leather and earth tones filled the senses. The finish was long with a yin-and-yang of sweet red fruits and a bitter twang of spice and herbs. Although this came across as a bit roasted, it was still so easy to like. (94 points)

1996 Bruno Giacosa Barbaresco Asili Riserva - My love of Giacosa’s Asili seems to grow deeper and deeper with every taste. Here I found an earthy and seductive bouquet of savory herbs and seared meat, which transformed to crushed berries, plum, roses and hints of moist soil. On the palate, I found soft textures contrasted by youthful tannin, as vibrant dark-red fruit filled the senses, along with, earthy minerals, anise and bitter balsamics. The finish was youthfully dry, yet dense red fruits prevailed, promising many years of development. What a beautiful wine. (96 points)

1996 Bruno Giacosa Barolo Falletto - This opened with a beautiful and exuberant display of wild berry, dusty spice, rose, licorice, crushed stone minerality and smoke. On the palate, I found angular textures with youthful tannin, yet its vibrant spiced-cherry fruit maintained a wonderfully drinkable persona. It finished on palate-coating tart red berries, tar and leather tones with hints of lingering mineral-infused tannin. (95 points)

1989 Bruno Giacosa Barolo Falletto Riserva - The ‘89 Falletto didn’t perform as well as past bottles I’ve experienced, as it seems it may have been poorly stored at one point in its life. The nose showed minerals up front, along with dried berries, spiced orange and notes of undergrowth. On the palate, I found dark, almost murky, red fruits with notes of coffee grinds, sweet spice and moderate tannins. A roasted sensation lingered, as it finished on briny minerality. (NA)

1989 Bruno Giacosa Barolo Villero - The ‘89 Villero opened with a funky earth, mushroom and mineral-driven bouquet, yet quickly evolved in the glass to reveal bright red fruit with rosy florals, undergrowth and spice. On the palate, I found soft, silky textures, which seemed to touch upon all of the senses, as notes of undergrowth seemed to carry over from the bouquet, leading to ripe cherry, spice, cedar, and a slight grip of still youthful tannin. It finished youthful with dried cherry, minerals and hints of exotic spice. With the exception of a slightly dirty quality on the nose, this was exceptional. (95 points)

1986 Bruno Giacosa Barolo Le Rocche di Castiglione - The nose was dark and massive, with plush notes of black cherry, sweet herbs, earth followed by hints of almond, celery and dried cedar. On the palate, I found vibrant, acid-driven textures overlaying rich dark red fruit, with hints of balsamic, smoke and spice. This finish was shorter than I’d hope yet left a sense of utter balance and remnants of minerality. (93 points)

1985 Bruno Giacosa Barolo Le Rocche di Castiglione - What started as a vegetal nose of cucumber and herbs quickly evolved into a wonderful display of crushed strawberry, brown spice, earth and dried roses. On the palate, I found soft textures with a rich display of spicy crushed cherry, which was pumped up by a pulse of vibrant acidity and mineral thrust. It finished on dried red berry, which coated the palate and slowly faded to minerals and earth. (94 points)

1980 Bruno Giacosa Barolo Le Rocche di Castiglione - The ‘80 Rocche displayed a fully mature bouquet of tart dried berries, orange peel, hints of caramel and iodine. On the palate, I found savory and herbal-infused remnants of red berry with hints of cedar and spice. A wave of acidity maintained freshness throughout and paved the way for a pleasurable finale of dried berries and earth tones. (92 points)

1979 Bruno Giacosa Barolo - The ‘79 Barolo was completely mature yet still quite enjoyable. Here I found a nose of dusty potpourri, dried cherry and a hint of parchment. On the palate, lifted, feminine textures gave way to tart red berry and hints of cedar. It was persistent, yet a bit linear, ending with medium length and a bitter twang of tart red fruit. (90 points)

1978 Bruno Giacosa Barbaresco Santo Stefano - In a word... spellbinding. The '78 Barbaresco Santo Stefano took all of the lifted floral, cherry, minerals and spice that we love about this wine in its youth and transported them gracefully over 38 years of maturity to form a feminine, elegant wine of purity. It was a pleasure to drink, yet all I needed to truly enjoy it was the ability to take in its bouquet over and over again. Bright red floral fruits and dusty spices led to a palate with silky-soft textures and saturating dried berry tones. A hint of tannin still resonated through the finish, along with mouth-puckering acidity and notes of leather, cedar and inner floral tones. Stunning! (95 points)

1967 Bruno Giacosa Barbaresco Asili Riserva - The ‘67 was beautiful in its maturity, as a wave of dusty earth, dried florals, minerals and a hint of caramel lifted from the glass. On the palate, it was zesty, displaying a mix of savory minerals, dried herbs and hints of worn spice. The finish was shorter than I’d hoped, yet still wonderfully balanced and refined, with a lingering hint of citrus, red berry and dried inner florals. (91 points)

1964 Bruno Giacosa Barolo Riserva (Falletto) - Having had the pleasure of tasting this during three different phases of its time open in bottle, I was at first greeted to a bouquet of dried flowers, dusty earth and parchment. Over the course of hours, the nose gained a deeper and dark persona, as dried black cherry, undergrowth and a slight musty aroma took hold. Yet hours later, the fruit came to the front, becoming more blue and black than red, with a exotic spiciness. On the palate, dark, pliant textures made themselves known, ushering in silky waves of dried fruit, herbs, dark soil and minerals. It was still youthful in its vibrancy, yet perfectly mature in tannin, finishing on iron-tinged minerality and with a sense of perfect balance. (95 points)

1961 Bruno Giacosa Barbaresco Riserva Speciale - Sourced from the Gallina and Santo Stefano vineyards, the ‘61 Barbaresco was unexpectedly youthful and exuberant, showing a touch of volatility that contributed to its raciness. On the nose, I was greeted to a vibrant display of sweet florals and spices, gaining richness with time in the glass, adding dried orange, cedar and hints of dusty vanilla. On the palate, I found silky textures combined with racy acidity, showing dried cherry, mint and inner floral tones. The finish was long yet juicy, as saturating spice and red berry tones lingered long. Frankly, you’d never guess this wine’s age. (94 points)

Article, Tasting Notes, and Photos by Eric Guido

Germany Is Due for a Great Vintage: Welcome 2015

Is 2015 the Next Great German Vintage?  

By Eric Guido

If you love Classic German riesling, then hold onto your seat, because 2015 in Germany is easily the best young vintage that I have ever tasted.  I say that without any doubt in my mind.  I say it as a fan of Riesling who has been tasting and working to understand the region for many years now. I say it feeling confident that 20 years from now, you’ll be remembering the moment you decided to go deep on 2015s, and you will smile from ear to year. 

However, before you go out and buy all of your favorite Grosses Gewächs and Trocken-style wines, heed my one warning; 2015 German Riesling is all about the classic Prädikat-styled wines.  In other words, wines with residual sugar.  We aren’t talking about “sweet” wines (however those are off the charts as well); what we’re talking about are the styles of Feinherb, Kabbinet and Spatlese.  These are wines that carry varying degrees of residual sugar, but it’s a sweetness that you often don’t perceive, because the acidity and fruit concentration of the wine balances everything out to a tee.  That is the magic of the 2015 vintage.

This is not to say that there aren’t any amazing Grosses Gewächs from the vintage, yet what was apparent to many of the best producers was that the best way to use their perfect fruit was to allow the natural ripeness and purity of the vintage to shine through.  

The ripeness and balance of 2015 came developed from a series of events that unfolded throughout the year and blessed the majority of the northern regions.  The Mosel, Rheinhessen, Rheingau and the Nahe were all treated to a perfect natural blend of climatic conditions.  This started with an extremely dry and warm summer, which excelled the ripening and prompted the berries to develop thicker skins.  Just when growers started to worry that the vintage would suffer from heat and hydric stress, rain came and temperatures regulated.  In the south, this made for an earlier vintage, but in the cooler regions, producers held on and were treated to a harvest season of unheralded perfection.  

Instead of worrying about when to pick or avoiding inclement weather, they were treated to five weeks of an Indian summer, which was propelled even further as the nighttime temperatures turned cool and dry.  And so, through the month of October, growers were able to pick at leisure as the heat of the day and cool, brisk evenings created perfect physiological ripeness in the grapes and aided in keeping botrytis in check.  The results were fruit of outstanding depth, perfect ripeness and bright, brisk acidity.

Speaking of acidity, this was both the blessing and the curse of the vintage.  Producers who waited, achieved deep, concentrated berries, and they found balance in the vintage’s high acid.  However, those who did not, or who picked early to create a drier-styled wine, were subject to a level of acid that I can best describe as “searing”.  In fact, in tasting for this article, there were moments that my gums burned as I worked through certain portfolios.  What’s worse is that some producers decided to deacidify, which created wines of round textures and fruit that lacks the verve of the vintage.

But enough about the producers that failed.  Let’s talk about the majority of the wines and the producers who succeeded in every sense of the word.

What really makes this vintage shine is balance and concentration.  When reading through many of my notes, I found it amazing how often I used the words rich, savory and sweet herbs, as these are not often descriptions I find myself adding to a Riesling tasting note.  However, in 2015, many of the Prädikat wines show these exact virtues.  It’s amazing as I tasted so many of the Kabinetts and found them to be utterly spellbinding.  It was difficult when making buying decisions, because I have so many fond memories of the wines in this range.  As for the Spatlese, they are so young, yet so perfectly compact and balanced.  In many cases, these are 30 - 40 year wines that a young collector could build an entire cellar on.  The exact same can be said for the Auslese category, many of which may be immortal. 

Take the perfectly ripe and pure fruit of the vintage.  Add the depth created by the warm days and cool nights of the harvest. Then factor in the intense, vibrant acidity, and what you get are some of the most exciting wines that Germany (in my life) has ever produced.

I hope you agree and join me in going deep on 2015 Riesling.

On to my tasting notes:

Von Winning Kirchenstück Riesling Grosses Gewächs 2015 - As expected from von Winning, the 2015 Kirchenstuck showed intense minerality on the nose, with a saline or marine quality, along with young mango and pear.  On the palate, I found a wonderfully fresh expression with soft textures to contrast its saturating minerality and hints of tropical fruits.  It finished remarkably long and floral, yet tense.  It’s still holding much back, but the concentration here is intense, and the acidity is in perfect balance. Put it in the cellar. (94 points)

Dönnhoff Felsenberg Riesling Grosses Gewächs "Felsenturmchen" 2015 - (limited notes) The nose was rich and deeply layered with intense minerality and young stone fruits.  On the palate, it was fresh and well-balanced, yet a twang of acidity seared the mid through the close.  It finished mouthwatering and spicy. (91 points)

Dönnhoff Hermannshöhle Riesling Grosses Gewächs 2015 - The nose was gorgeous with intense floral perfumes, fresh sliced apple, and hints of undergrowth.  On the palate, I found zesty minerality with green apple acidity, and pure and precise notes of apricot, pear and inner floral tones.  A coating of tantalizing minerals saturated the senses throughout the finish. This is gorgeous. (93 points)

Dönnhoff Kreuznacher Krotenpfuhl Riesling Kabinett 2015 - It was holding back on the nose, showing only hints of its future self, as notes of young peach and hints of spice mingled in the glass.  However, on the palate, I found juicy, ripe stone fruits accentuated by zest acidity and minerals.  It finished long yet fresh, as its ripe fruits backed down and revealed floral tones and spiced green apple. This is beautiful. (94+ points)

Dönnhoff Oberhäuser Leistenberg Riesling Kabinett 2015 - (limited notes) Showing a mix of ripe stone and yellow tropical fruits with silky textures excited by bright acidity, leaving a coating of minerals and notions of fresh green apple. (91 points)

Dönnhoff Niederhäuser Hermannshöhle Riesling Spätlese 2015 - The ‘15 Hermannshohle Spat was off the charts, with a bouquet of spiced florals, sweet sliced apple, crushed stone and hints of fresh ginger.  On the palate, it was layered and intense yet still lifted with saturating notes of lemon curd, spiced apple, minerals and electrifying acidity.  It finished fresh and long with lingering notes of citrus and minerals.  This wine has decades of development ahead of it. (96 points)

Dönnhoff Niederhäuser Hermannshöhle Riesling Auslese "Goldkapsel" 2015 - (limited notes) The nose was floral with sweet tropical fruits.  On the palate, I found a mix of silky textures, zesty acidity, sweet citrus and saline-minerality.  The finish was palate-staining and long, but also wonderfully fresh. (93 points)

Schneider Niederhäuser Hermannshöhle Riesling Trocken "Magnus" 2015 - The nose was rich, almost savory, saline and intense.  On the palate, tart apple and a rush of intense minerals were overly accentuated by searing acidity.  It coated the palate with minerals throughout the finish and forced the mouth to water. I’m not sure when this wine will find its balance, but on this day, it was almost painful. (89 - 92 points)

Schlossgut Diel Riesling Feinherb ‘Von der Nahe’ 2015 - Here I was treated to a bouquet of ripe apple, sweet herbs and floral tones.  On the palate, concentrated layers of citrus and tart stone fruits were offset by a soft wave of balancing ripeness.  It was mouthwatering and intense throughout the finish with a zesty buzz of acidity through the close. (91 points)

Schlossgut Diel Dorsheimer Goldloch Riesling Kabinett 2015 - The Dorsheimer Goldloch Kabinett showed intense minerality on the nose, more expected from a GG than a Kabi, with fresh floral and lemon zest.  On the palate, I found vibrant textures with pure ripe citrus fruit.  The details haven’t fleshed out here yet, but the purity is simply stunning.  The finish was long and fresh with zippy acidity that prompted me to take another sip. (92 points)

Schlossgut Diel Pittermannchen Riesling Spatlese 2015 - The nose displayed a mix of sweet florals and herbal tones with hints of mango and ripe pear.  On the palate, I found a refreshing mix of ripe stone fruits, coating minerality and citrus zest.  It was long and caressing to the senses with layers of ripe stone fruits on the finish. (92 points)

Spreitzer Oestricher Lenchen Riesling Spatlese ‘303’ 2015 - On the nose, the ‘303’ is still holding back; yet on the palate, it went off like a bomb.  Here I found intense sweet lemon and tropical notes offset by scintillating acidity which reinforced its tropical layers and coax the senses to water.  This lasted throughout the long finish, adding mineral and sweet herbal tones. (92 points)

Spreitzer Winkeler Jesuitengarten Riesling Spätlese 2015 - The nose was rich and floral with notes of ripe apple, minerals and floral undergrowth.  On the palate, I found zesty acidity with notes of ripe tropical fruit and minerals in a very balanced and alluring expression.  It finished long with saturating tropical fruits offset by zesty citrus tones. (94 points) 

Künstler Hochheimer Kirchenstuck Riesling Kabinett Trocken 2015 - Künstler really delivered the goods on the Hochheimer Kirchenstuck, as an exotic and almost-savory bouquet of spicy florals was given added depth with hints of caraway and fresh apple.   On the palate, it was remarkably soft-textured on entry but then cleansing through vibrant acidity.  Inner floral tones prevailed, as its fruit seemed to take a back seat.  However, I’m not worried here, as there’s so much going on, which is still not at the surface. (92 points)

Künstler Hochheimer Domdechaney Riesling Trocken 2015 - The nose was so layered and  fresh, smelling like Spring, with a mix of floral tones, herbs and young peach.  On the palate, I found tart lemon and inner floral tones with tantalizing green apple acidity.  It finished long, lifted, floral and mouthwatering. Definitely among the top Trockens I’ve tasted from 2015.  (92 points)

Selbach-Oster Zeltinger Himmelreich Riesling Kabinett Halbtrocken - The nose was fresh and lifted with minerals up front, followed by notes of ripe pear and floral undergrowth.  On the palate, I found silky textures contrasted by mouthwatering acidity which excited the senses and brought notes of sweet citrus and inner floral tones to life. The finish was long with lingering notes of ripe apple and lemon.  For the money, you cannot go wrong here. (92 points)

Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese feinherb Ur Alte Reben 2015 - The nose was rich and deeply pitched with ripe stone fruits and spicy floral tones.  On the palate, I found silky textures with tart apple, lemon and mineral thrust.  It washed across the senses like a veil, with a shot of energy in the mid, then finishing long, long, long, laden with minerals. (94 points)

Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese* 2015 - According to Johannes Selbach, this fruit was technically Auslese level in ripeness, and from the depth in the glass, you can certainly feel it.  Here I found a deep and rich mineral-laden perfume, showing dried flowers, ripe apple, mango and hints of lemon curd. On the palate, I found silky, broad textures, which soothed the senses while a wave of acidity forced the mouth to water, releasing notes of spiced citrus and tropical fruits.  The finish was long with notes of sweetened lemon and apple, then fading to become spicy and floral. (95 points)

Selbach-Oster Graacher Domprobst Riesling Auslese 2015 - In 2015, I believe the Domprobst Auslese may be Selbach’s best sweet wine in 2015.  The nose was intense with layers of crushed stone, tart citrus, and tropical fruits.  It seemed to coat the entire palate in silky textures until a wash of minerals and acidity refreshed the senses, leaving flavors of spiced apple, mango and sweet inner floral tones.  It finished on tension and seemed to go on for well over a minute. Sweet, but not, and built for the cellar.  (96 points)

Selbach-Oster Zeltinger Sonnenuhr Riesling "Rotlay" 2015 - The nose was fresh and fruity with sweet floral tones.  On the palate, I found silky textures displaying ripe mango, apple and lemon, before turning floral tones and spice.  The finish was long with palate-coating tropical fruits, yet wonderfully fresh at the same times.  This wine is so perfectly balanced.  (94 points)

A.J. Adam Spätburgunder Rose Trocken 2015 - The nose was gorgeous with fresh ripe strawberry fruit giving way to sweet floral tones, along with hints of musk and undergrowth. It was vibrant on the palate, silky yet fresh, displaying ripe cherry, melon and sweet herbs.  It finished fresh and long on hints of strawberry and apple.  This is so pure, focused and perfectly balanced that it keeps you coming back to the glass for me.  Well done! (92 points)

A.J. Adam Riesling Trocken 2015 - This displayed a darker and richer Riesling profile with ripe apple and hints of spice.  On the palate, it was intense, as tart apple and citrus were kept juicy by brisk acidity, morphing into inner floral tones over time.  It finished remarkably fresh and long with a lasting impression of tart citrus and minerals. (91 points)

A.J. Adam Hofberg Riesling (GG) Trocken 2015 - The nose was slightly restrained, yet it was all there below the surface, as yellow floral tones mingled with tart apple and wet stone.  On the palate, it showed remarkable intensity, as notes of concentrated green apple, grapefruit and minerals saturated the senses, yet it was kept vibrant and clean by cleansing acidity.  The finish displayed a deep well of stone fruits, a coating of minerals, and lingering notes of dried flowers. Gorgeous. (95 points)

Weingut Adam & Haart Piesporter Goldtröpfchen Riesling trocken 2015 - The nose was restrained, showing only light floral tones, stone fruits and a whiff of minerals.  On the palate, it came to life with rich yet vibrant textures, as tart apple, sour citrus and minerals soaked the senses, providing contrasts to the wine’s weight.  It finished long on saturating tart fruits and a buzz of brisk acidity. (92 points)

A.J. Adam Im Pfarrgarten Riesling Feinherb 2015 - The nose showed crushed stone up front, followed by an abundance of ripe stone fruit and wet slate.  On the palate, I found a perfect balance of silky textures and tantalizing acidity, along with citrus, sweet herbs, and closing on inner floral tones.  The finish was juicy, vivid and long; as in my notes, the single word “Wow” is scribed at the finale. (93 points)

A.J. Adam Dhron Hofberg Riesling Feinherb "In der Sängerei" 2015 - The nose was rich and spicy with ripe citrus, flowers and sweet herbs.  On the palate, I found silky textures that filled the senses before contrasting notes of green apple and tart citrus joined the fray.  The finish was long with cheek-puckering intensity, yet not severe in any way, as it was simply balanced with sweet citrus and minerals.  I love this layered wine, and it was one of the highlights of my 2015 tastings. (94 - 95 points)

A.J. Adam Dhron "Has'chen" Riesling Kabinett 2015 - The nose was deep and rich, however restrained, with only hints of wild herbs and minerals.  On the palate, I found ripe apple and melon with hints of savory spice, which seemed to coat the senses in their concentration.  It finished fresh on ripe apple and mouthwatering acidity. (92 points)

A.J. Adam Dhron Hofberg Riesling Spätlese 2015 - The nose was youthfully restrained.  On the palate, I found full-bodied textures lifted by brisk acidity.  The fruit was tropical and ripe but kept in check by stunning minerality.  The long finish lent a buzz of mouthwatering acidity which provided freshness.  It was very nice but painfully young, and I doubt my score will do it justice years down the road. (90 - 92 points)

A.J. Adam Dhron Hofberg Riesling Auslese 2015 - The nose showed ripe apple and pear.  On the palate, I found luscious textures, yet lifted and fresh, with notes of mango, orange peel and ripe apricot.  It finished long on sweet florals and hints of spice.  This wine requires time to find itself, as I have no doubt that it will grow into something much more than it is today. (94 - 96 points)

Schloss Lieser (spontaneous fermentation)

Schloss Lieser Helden Riesling Spatlese Trocken 2015 (7.5 grams) - The nose showed tart citrus with intense minerals, floral tones and musky undergrowth.  On the palate, wow, concentrated yet silky with intense rich citrus contrasted by a coating of minerals and spice.  The finish was long and spicy with tart citrus and an almost-smoky quality. (92 points)

Schloss Lieser Riesling Estate 2015 (20 grams) - The nose was fresh, showing young mango, apricot, lemon zest and minerals.  On the palate, I found soft, almost creamy textures, mixing lemon with ripe apple and zest acidity. It turned tart, then made the mouth water throughout the finish. (90 points)

Schloss Lieser Estate Riesling Kabinett 2015 - The nose showed crushed stone minerality with hints of ripe pear.  On the palate, I found soft textures, almost creamy, with sweet citrus, apple and perfectly balanced acidity. The finish was long, almost floral, with lingering hints of tart citrus. (91 points)

Schloss Lieser Riesling Kabinett Brauneberger Juffer 2015 - The nose showed ripe pear, and spice, then turned mineral with sweet florals.  On the palate, I found soft textures giving way to ripe apple, pear, and rich lemon curd; but through it all, there was great energy and tension.  The finish coated the palate with sweet apple and inner floral tones. (92 points)

Schloss Lieser Riesling Kabinett Wehlener Sonnenuhr 2015 - The bouquet was intense and almost savory, with floral perfumes, spice, fresh ginger, and wet stone minerality.  On the palate, it was perfectly balanced, silky and ripe yet contrasted with green apple acidity and coating minerals, then turned to inner florals.  The finish was ridiculously long on ripe apple and sweet citrus with a slight buzz of acidity. It’s a mind-bending wine.  (94 points)

Schloss Lieser Niederberg Helden Riesling Spätlese 2015 - The nose was deep and rich, showing crushed stone minerality with floral tones, lime, and sweet herbs.  On the palate, it was silky, coating the senses with sweet textures lifted by stunning bright fruits, including floral peach, ripe pear, ginger and citrus.  The finish seemed to go on and on, slowly tapering off over time with lingering hints of minerals and lemon. (93 points) 

Keller Riesling Limestone 2015 - The nose showed a bright mix of a ripe spiced apple with wet stone minerality and zesty lemon. On the palate, I found vibrant, soft textures, leading with succulent ripe apple and then turning tart with intense minerality and inner florals.  Granny Smith tartness lingered long, long, long on the mid-palate, along with saturating minerals, all while remnants of zesty acidity forced the mouth to water. (91 points)

* Article was originally published at The Cellar Table Blog

Further Down The Rabbit Hole: Burgundy 2016

For the longest time, I saw Burgundy as forbidden fruit. I would delve into a premier cru here or an upper-level village wine there. From time to time, a good friend would share something truly special, and I would swoon. As a lover of all things wine, its history, and with the inclination to learn about how each individual terroir creates such unique expressions, Burgundy was always a source of study. However, to study such a vast topic without the practical experience of tasting broadly only makes such a thing more trivial. And so, like many others out there, Burgundy was somewhat untouchable—until the summer of 2016.

Domaine de la Romanée-Conti

Working as a wine director has its ups and downs. One of the ups is, without a doubt, the
ability to travel to a region such as Burgundy, taste with over thirty of its top producers, and do so in the company of some of the most knowledgeable Burgundy lovers I’ve ever met. It didn’t hurt that these lovers of Burgundy were also foodies like myself, but that is a story for another time. For now, I’m here to talk about my journey further down the rabbit hole with some of the best Burgundy I’m sure I’ll ever taste.

The organizer of our trip placed us in the perfect location to access both the Côte de Beaune and Côte de Nuits. We made our home for this trip at the L'Hôtel de Beaune, located within the walled portion of the city and surrounded by an extensive mix of restaurants, wine shops and culture. This provided the perfect launching point for each day and the ideal location to unwind at night.

Having arrived only days after a horrible frost and weeks following a mass hail storm, the thing first and foremost on everyone’s minds was how the 2016 vintage would pan out. With each visit, you could see it on their faces as producers would try to make light of these events, but only so they could alleviate their own fears. We tend to think of the prices of Burgundy and assume that producers are well-compensated for their efforts, but the reality is that the majority of them are small houses that wax and wane with each vintage. Often times, the price of land or the rules of inheritance make their livelihoods very difficult. One bad vintage, one short vintage, or one lost vintage can be enough to sink even the most highly regarded Domaines.

2014: The Insiders Vintage

In The Cellar of De Montille

Tasting barrel after barrel, one thing that becomes immediately apparent is that the 2014 vintage created wines that speak to our hearts and minds. With a slight preference for the whites over reds, there’s no denying that 2014 has produced some of the most brilliantly sculpted and refined examples that we are sure to ever see. The reds will impress early with medium-term cellaring, and may even not make old bones, as they absolutely thrilled us with their purity and chiseled personalities. As for the whites, they are off the charts and are sure to please a broad audience. The 2014 White Burgundies are all about balance, with a noticeable density of fruit contrasted by stunning minerality and backbone.

Looking Forward to 2015

What’s sure to be a critic’s vintage, the 2015s seem to explode from the glass. Their unbridled power and broad-shouldered fruit is sure to settle more as they continue to age in barrel, but clearly 2015 will be a bigger and more fruit-focused vintage. This is a not a bad thing, as the wines possess the focus necessary to impress both upon release and with medium-term cellaring. In fact, we will probably find 2015 to have a long drinking window and to be a vintage that will provide a lot of pleasure for a lot people.

Top Visits, Top Wines

With over thirty visits in seven days, it would be impossible to list them all, yet I’ve done my best to recount the visits that resonated with me the most, without waxing poetic about DRC for the next 2000 words. (And, yes, DRC was the experience of a lifetime.)

Domaine Duroche

Tasting with Pierre Duroche was something of a revelation. Pierre is the 5th generation to run the estate, and with a soft-spoken manner and wine thief in hand, he showed us some of the trip’s best 2015 red Burgundies that we had the pleasure to taste. Each of Pierre’s micro-cuvees from throughout the Gevrey village were stunning, and as we moved up through the Premier and Grand Crus, my opinion was assured that this is one of the next great Burgundy producers in the making.

Wines of note: 2015’s Gevrey Chambertin Village, 1er Cru Lavaux St. Jacques, and 1er Cru Estournelles St. Jacques.

Bernard Moreau

Based in Chassagne-Montrachet, today’s Bernard Moreau is run by Alexandre and Benoit. Alexandre took us from barrel to barrel, touring through their 200 yearold cellar, and tasting all of the current vintages. If there was one thing that I took from this visit, it’s that Bernard Moreau is making some of the best white Burgundy in the market today. What’s more, the 2014s at this address are off the charts. Picking favorites was like splitting hairs.

Wines of note: ‘14 Chassagne-Montrachet 1er Cru Morgeot, ‘14 1er Cru Les Champs-Gain, and ‘14 1er Cru Grandes Ruchottes.

Georges Mugneret Gibourg

Arriving at Mugneret Gibourg in Vosne-Romanée, and peeking out the back door at the sprawling vineyards of the village heading down to the D974, is a moment that I will never forget. I could practically feel the energy of this location welling up through the ground. We were greeted by Marie-Christine, who took us down into the cellars and began to pour glass after glass, both ‘14s from tank and ‘15s prepared earlier in bottle. These were some of the greatest young Burgundies I’ve ever tasted. Each wine was pure elegance in a glass, yet infused by the earth. They are simply gorgeous.

Wines of note: ‘14 Nuits St. Georges 1er Cru Les Chaignots,‘14 Chambolle-Musigny 1er Cru Les Feusselottes, ‘14 Ruchottes-Chambertin and ‘15 Ruchottes-Chambertin

Domaine Marquis D'Angerville

Now the third generation winemaker of Marquis D'Angerville, Guillaume d’Angerville greeted us like an old friend as he walked us through the gardens surrounding the estate. D’Angerville is all about Volnay, and we wouldn’t want it any other way. Guillaume led us through a selection of his ‘14s, which were spectacular. The elegance, matched by power and structure of these wines, creates a perfect balance and sense of raw potential.

Wines of note: ‘14 Volnay 1er Cru Les Fremiets, ‘14 Volnay 1er Cru Taillepieds, and ‘14 Volnay 1er Cru Clos des Ducs


Jean Grivot

Where do you go before your visit at the Domaine de la Romanée-Conti? To taste at Jean Grivot, of course. Our early morning meeting with Etienne at their cellar in Vosne-Romanée was a fantastic way to start the day. The wines of Jean Grivot may have crossed into the realm of price prohibitive, but I firmly believe they are still a good value compared to the company they keep. The ‘14s at this house are in perfect form, and the ‘15s (in mid-malo at the time) were coming along in an exciting trajectory.

Wines of note: ‘14 Vosne-Romanée 1er Cru Les Beaux Monts, ‘14 Clos Vougeot, ‘14 Echezeaux, and ‘14 Richebourg

And so there it is. My trip further down the rabbit hole has left me feeling both anxious to taste these wines again and hoping to add many of them to my cellar. In the end, we all know that the best of Burgundy comes at a premium, but what other wines on earth can incite such emotion and such passion, and what for some becomes a lifelong obsession?

Article, Tasting Notes, and Photos by Eric Guido

Cantina Bartolo Mascarello, Three Generations in The Making

If there was one wine that not only defined Barolo for me, but for the majority of longtime collectors, it’s Bartolo Mascarello.  When I first fell in love with Barolo, I was quick to learn that to understand not just what Barolo is about but also where it came from, looking back on the great vintages of Bartolo was the place to start and in many cases to end.  This remains true even to this day, if not more so.  As we often speak about traditional versus modern producers, this was the name that stood for the hardline traditionalists.  Bartolo, who referred to himself as the last of the Mohicans, carried the torch of traditional methods and spoke out often about the values that separated the old from the new school.

Up to the very end, his ideals were followed to the letter, even as his health declined and the region changed to appeal to current tastes.  A visit to Bartolo Mascarello was on the bucket list of collectors around the world, and in most cases it was a difficult goal to accomplish.  Even today as we look back on vintages from 60 years ago, the wines epitomize and define Barolo.  

The reason for this was his respect for what came before.  Following in his father Giulio's footsteps and changing nothing about the way Barolo had been produced in their family cantina since the beginning, Bartolo took the hard stance of speaking out against what most of the region considered to be progress--the modernist movement.  

With holdings in the prestigious crus of Cannubi, San Lorenzo, Rué, and Rocche in La Morra, Bartolo continued to produce one Barolo, which was a blend of crus, instead of giving in to the trend of single-vineyard bottling.  In the winery, the only aging vessels you would find were large Slavonian oak casks, and he became known for his venomous remarks toward barrique, as well as various politicians and world matters.

Through it all, the house of Mascarello maintained its loyal following, becoming something of a city of Mecca for collectors, media, politicians, and anyone seeking truth in Barolo.  Today we see the entire region bending back to the traditional methods that Bartolo worked so hard to maintain, and we are also quite lucky that in his daughter, Maria Teresa, we have found yet another generation of Mascarellos who have chosen to follow family traditions.

Bartolo’s passing was a moment that will never be forgotten by collectors of the time, yet in the capable hands of his daughter Maria Teresa, the wines have found a new level of purity and finesse, while still maintaining his ideals.  Today, Bartolo Mascarello Barolo has ascended to the highest ranks of the region, with respect from producers and wine lovers from across the world.   I’m sure the man would be very proud. 

Our recent tasting spanned vintages from 1955 (Before Bartolo joined his father Giulio in the wine making process), through the ‘80s,’90s (some of Bartolo’s greatest vintages) and then into the recent vintages of ‘05, ‘06, ‘07 and ‘09 (which show the beginning of Maria Teresa’s time at Mascarello).  It was an evening that I will never forget, and it has only reassured me that these wines, from any of the decades past, are worth seeking out and should be in the cellars of any devoted collector of Barolo.

** A note on the naming of the 1955 and 1958. Prior to a renaming by Bartolo in the early '80s, the wines were labeled as Cantina Mascarello. What's more, although the first two wines state Canubbi on the label, they are both blends of the Mascarello vineyards. The name Canubbi was added for it's prestige.

On to the tasting notes: 

1955 Cantina Mascarello Barolo Canubbi Riserva - The ‘55 Bartolo was unbelievably youthful at first pour, especially with its gorgeous deep color, yet still perfectly mature, displaying a bouquet of dried flowers, dried cherry, and hints of bitter herbs.  On the palate, I found soft textures, with vibrant acid and a flash of dried red berries, before pulling back with a hint of decay.  It finished medium-long on tart red berries and a hint of smoke.  I could sit with this glass all night. (94 points)

1958 Cantina Mascarello Barolo Canubbi - The ‘58 worried me, with its completely resolved color showing only a slight red hue.  On the nose, a display of earth tones, dried flowers, and musk gave way to hints of maderization.  On the palate, herb-infused, tart red fruits gave way to elevated acidity that seemed to touch upon all of the senses.  It finished long on dried cherry, cedar, leather and a twang of acidity.  It was completely mature and on the decline, but still highly enjoyable on this evening. (92 points)

1982 Bartolo Mascarello Barolo - The ‘82 showed just how fickle Nebbiolo can be, coming from a bottle that was opened many hours before serving. My first impression was of a closed and hard wine that wouldn’t reveal its treasures, yet over the course of this tasting it blossomed into an elegant beauty.  The nose showed hints of pine and parchment up front, yet gained depth in the glass, as dusty dried flowers turned to dark, mineral-laden red fruits.  On the palate, I found a deeply focused expression of dark red fruits with still-youthful tannin.  It finished long and drying, yet a bolt of acidity enlivened the senses.  This is something of a sleeping giant. (95 points)

1990 Bartolo Mascarello Barolo - I’ve always found ‘90 to be a difficult vintage to truly understand, and I’m not sure if this Bartolo has added more questions than answers on this night.  The wine itself was tremendous, and it didn’t show any of the attributes I associate with ‘90 Barolo.  Here I found deep, yet focused red fruits with dried roses, pine, dusty soil, and balsamic tones, in a feminine and lifted display.  On the palate, youthful red fruits were aided by zesty acidity, providing a sensation of pure refinement.  As it sat in the glass, its textures seemed to soften and expand while never losing its energy or verve.  The finish was long and youthful, with tart red berry fruit lingering on and on. (94 points)

1995 Bartolo Mascarello Barolo - It’s not often that a ‘95 crosses my path and leaves a such an impression as the ‘95 Bartolo Mascarello did.  This displayed a rich, spicy and red floral bouquet with notes of brown spice, savory cherry and sweet herbs.  On the palate, I found silky textures with red berries, minerals and inner floral tones, in a perfectly mature expression of Nebbiolo.  It finished on dried cherries and floral tones.  The ‘95 was simply a pleasure to drink. (94 points)

1996 Bartolo Mascarello Barolo - The ‘96 Bartolo was as puzzling at this stage as most wines from this ‘Iron Vault’ of a vintage.  The nose showed depths of dark red fruit with soaring minerality and hints of menthol.  On the palate, I found refined, yet tightly-wound, concentrated red fruit with saturating acidity and firm tannin. It finished structured and lean with a mix of cheek-puckering acidity and palate-coating tannin. I wanted so badly to like this wine more, especially from its amazing bouquet, but the palate still leaves me questioning if ‘96 fruit has the endurance to outlive those intense tannins and acid. (92 points)

1997 Bartolo Mascarello Barolo - Another standout from a ripe vintage, the ‘97 displayed a rich, deep and intense nose with mineral-infused red fruits and dried flowers. On the palate, I found a remarkably fresh expression for the vintage, with soft textures which soothed the senses while notes of focused red fruits saturated everything they touched.  Dried flowers, tart berry and minerals lasted on on the finish, along with a hint of dried orange peel. Well done.  (92 points)

1998 Bartolo Mascarello Barolo - It was hard to decide if the ‘98 was a damaged wine or just a bad bottle, as the nose was overtly intense with herbal-infused medicinal cherry and spice.  On the palate, I found soft textures with dark red fruits, yet little else and seriously lacking energy.  It finished on minerals with a hint of oxidation.  I decided to score this, because it was still a serviceable wine, just not what you would expect from Bartolo Mascarello. (87 points)

1999 Bartolo Mascarello Barolo - What a pleasure it was to enjoy the ‘99 once again.  It’s a truly great wine in the making.  Here I found a bouquet of mineral-infused, dark red berry fruit with hints of sweet herbs and spice.  With time, dusty floral tones came to the fore.  On the palate,a focused wave of red berry fruit with acid and mineral-driven tenacity splashed against the senses, leaving inner dried floral tones and hints of fine tannin.  It finished structured and classic, with tart red fruits and dried spice.  This was a gorgeous showing, and it’s a wine that anyone who loves Bartolo must have in their cellar. (97 points)

2001 Bartolo Mascarello Barolo - The nose showed citrus-tinged red berry and pretty floral tones.  On the palate, I found soft textures, unexpected so for an ‘01.  There was also a lack of depth.  This finish was dry with fine tannin and tart, mineral-infused tannin.  I’ve heard stories of the ‘01 being a variable bottle, and tonight's wasn’t nearly as exciting as my last bottle. (90 points)

2005 Bartolo Mascarello Barolo - The ‘05 was gorgeous and a great introduction to Maria Teresa’s winemaking style.  The nose was very pretty, and I’d go as far as calling it mesmerizing, showing dusty tart cherry, and exotic floral tones with hints of sweet spice. On the palate, I found lean tart berry lifted by brisk acidity and inner floral tones.  It finished on focused, intense red fruit and fine tannin structure, built like a dancer so to speak. This is highly enjoyable already, but sure to drink well for a decade or more. (94 points)

2006 Bartolo Mascarello Barolo - The ‘06 was an iron vault of a Barolo, but behind its imposing structure, there was so much potential.  The nose displayed deep, dark, spicy red fruit, with dried florals, spice cookie and mint.  On the palate, dark, mineral-infused red fruits and rich spices saturated the senses, yet stayed fresh through brisk acidity and refined tannin.  It finished long on palate-coating tannin, dried cherry and balsamic tones. This was just a baby, but with 30-40 years of potential. (96 points)

2007 Bartolo Mascarello Barolo - As expected, the ‘07 Bartolo Mascarello showed the heat of the vintage, yet managed to do it with grace.  The nose was intense with rich depths of red berry fruits, spice cake and sweet florals.  On the palate, I found silky-soft textures giving way to ripe cherry with plenty of flesh, sweet spices, hard red candies and stunning acidity which provided energy.  The long finish balanced spicy red fruit with hints of sweet tannin, yet remained fresh throughout.  (92 points)

2009 Bartolo Mascarello Barolo - The nose showed mineral-infused dark red fruits and balsamic tones.  On the palate, I found rich black cherry with slick, almost sappy textures in something of a monolithic display.  The finish was long with grippy tannin, dark minerality and dried red berries. Unfortunately, the ‘09 does suffer from the heat of the vintage, yet never becomes overwhelming. (91 points)

Article, Tasting Notes and Photos by: Eric Guido