97pts, James Suckling
The subtle and complex aromas are mesmerizing here in this famous Barolo with strawberries, red roses, citrus and fresh walnuts. It's full-bodied yet reserved and beautiful with an incredible backbone of firm and composed tannins that form a gorgeous tannin line to the wine. It's so silky textured with incredible depth of fruit and a long, long finish. Savory and structured at the same time. This needs five to six years to soften and come together. Better in 2020.

95pts, Wine Enthusiast
One of the most balanced and impressive Barolos from the hot 2011 vintage, this opens with alluring aromas of mature black cherry, tobacco and spice. The smooth, full-bodied palate abounds with ripe raspberry, juicy strawberry, chopped herb, clove and cinnamon alongside firm but polished tannins that give the wine a silky mouthfeel. Drink 2018–2031

94pts, Robert Parker Wine Advocate
The 2011 Barolo Falletto is a beautifully balanced and determined wine. It spends 30 months in oak and this warm vintage is already showing a quick bottle evolution. This was an early vintage: Fruit was harvested on September 23, which is ten days before average. It shows soft, luscious lines and ripe fruit flavors that are both generous and opulent. Yet, there is a healthy crunchiness and crackle in the mouth that makes for a long aging future ahead. Barolo Falletto closes with pretty aromas of dark fruit, spice and shaved truffle."

WHY WE LOVE IT
  • BLEND
    Nebbiolo
  • APPELLATION
    Barolo
  • ALCOHOL
    14.50%
  • SIZE
    750ml

One of the godfather's of Piedmont, a producer who consistently strives for perfection by selecting only the best parcels to craft exquisite bottlings of Barolo, Barbaresco, Dolcetto, Barbera, etc, his philosophy is rooted in tradition: respect the land and maintain the identity of the vine and the terroir in the glass. And wowzers, for a hot vintage like 2011 where they started picking 10 days before the average start, Giacosa crafted a stunningly, sultry, gorgeous Barolo, that, well, we couldn't quite stay in our seats when we got access to this rare wine. Chairs flew, legs kicking in the air with squeals of delight, we snagged some GIACOSA Barolo! Hooray! It was hard to fathom sharing, but alas, we must, we share the love, it's what we do.

97pts from James Suckling, $100 off traditional retail, you will want to hurry to grab this for your cellars. We were blown away with this magical bottling with its classic Nebbiolo profile of fresh and dried red fruits, tobacco, spice, tea leaf, truffle and clove, but with a silky refinement that's purely balanced.

Expect ageability on this one, it'll continue to evolve and develop over the next 10+ years, so if you need a gem to store in your cellar for a few years, grab it quick, our supply is slim!

TASTING NOTES 

Subtle yet complex aromos of a classic Nebbiolo profile including fresh and dried red fruits, black cherry, tobacco, spice, tea leaf, truffle and clove. Opulent, silky, with firmly composed tannins and a lovely lingering savory finish.

THE STORY TO KNOW

One of the legendary winemakers of the world, Bruno Giacosa crafted the most prestigious single-vineyard Barolo and Barbaresco wines during a career that spanned nearly eight decades. He joined the family business at the age of 15, representing the third generation of his Langhe winemaking family. Giacosa’s unfailing pursuit of perfection, his unrivaled palate and his intimate knowledge of vineyards in the Langhe quickly drew recognition and helped establish Piedmont as a leading wine region. In 1980, Giacosa began to acquire prime parcels in Serralunga d’Alba, La Morra and Barbaresco to produce wines that are rightly regarded as the finest expressions of Nebbiolo. His legacy rests with daughter Bruna, who continues to uphold her father’s winemaking philosophy to respect traditional techniques while using the best of modern technology. The goal is for each distinguished site to produce articulate, unique wines.

Bruno Giacosa’s winemaking philosophy combines a respect for tradition and conservative winemaking with the selected use of modern technology to obtain the best expression of each vineyard’s terroir. He is convinced that great wines begin in the vineyard with the production of grapes cultivated by experienced growers. This belief pushes him to improve quality with every harvest. In the cellar, the goal is to produce a wine that maintains its identity from vine to bottle, so winemaking methods are traditional and in full respect of the grape’s typical characteristics.