2004 Barolo Falletto di Serralunga d'Alba
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2016 - 2044
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It is an absolute thrill to revisit Bruno Giacosa's 2004 Barolos. When all is said and done 2004 will go down as one of the truly epic Giacosa vintages, joining the likes of 1961, 1964, 1971, 1978, 1982, 1985, 1989, 1990, 1996, 2000, 2001 and 2007, for Giacosa and his then long-standing oenologist Dante Scaglione gave the world a stunning set of Barolos and Barbarescos that continue to deliver the goods. Although I did not taste the 2004 Barbarescos for this article, I have tasted them informally over the last year or so and found them every bit as impressive as my original reviews suggested. Among Giacosa's 2004s, only the Barolo Croera falls short, which may explain why it was only made once.
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2016 - 2034
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This wine was tasted over dinner, November 2014
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2013 - 2024
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Bruno Giacosa's profound 2004s, which I first wrote about in Issue 173, continues with these superb Barolos, all of which merit close attention. I also had a chance to re-taste the 2004 Barbarescos and they were every bit as impressive as they have been on previous occasions.
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Bruno Giacosa has been responsible for many of the most memorable Barolos and Barbarescos I have enjoyed through the years, so I was thrilled to be able to taste with him again in September. After all, Giacosa had suffered a stroke in early 2006, but he was slowly on the mend in September and was quite excited to show and discuss his young 2004s. He described this vintage as great, having produced elegant, structured wines with superb fruit, especially in Barolo. He added that he never expected the 2003s to be outstanding but that they have turned out to be "very good," even if there was a lot of stress on sandier sites in Barbaresco. Two thousand five, he went on, is a good normal crop of wines, from a summer that was "not great. " My tasting with Giacosa, his daughter Bruna and long-time enologist Dante Scaglione once again turned up some epic bottles that remained in my mind, if not on my palate, through my entire stay in the region. I tasted on a warm day in a room with a broken air-conditioner, but Giacosa's Barolos and Barbarescos have a way of focusing the mind and body.
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