If you love Giacosa Barbaresco but

[Keith_Levenberg]

@Ken V

Bartolo Mascarello Barolo is often quite delicate, ethereal, and even fruity (sometimes said to be the most “Burgundian” Barolo),

Cannubi will do that…

[dave_cuneo]

A TN I wrote from two years ago, DEC 2009 on the 85 Castello di Neive Riserva.

"1. 1985 Castello di Neive Barbaresco Riserva, cru “Santo Stefano”. Although Bruno Giacosa gets most of the glory for his “Santo Stefano” Barbaresco (and it is fantastic), I have always found the owner’s of the cru, Castello di Neive, to make just as good a Santo Stefano and at much lower prices. This was just a superb wine. Two things stood out to the crowd - first, the astonishingly vibrant cherry red color from core to rim, with no signs yet of yellow or orange, amazing for a 24 year old traditional style Barbaresco. Then a gorgeous, complex nose which reminded me of incense, with roses/violets and fine red cherry fruit. Great structure, lively, lean, barely tannic but excellent acidity. One of the best Barbarescos I have had in years, and maybe ever. Excellent condition. Grade: solid A/A+. "

[Gregory_Dal_Piaz]

@dave cuneo

A TN I wrote from two years ago, DEC 2009 on the 85 Castello di Neive Riserva.

"1. 1985 Castello di Neive Barbaresco Riserva, cru “Santo Stefano”. Although Bruno Giacosa gets most of the glory for his “Santo Stefano” Barbaresco (and it is fantastic), I have always found the owner’s of the cru, Castello di Neive, to make just as good a Santo Stefano and at much lower prices. This was just a superb wine. Two things stood out to the crowd - first, the astonishingly vibrant cherry red color from core to rim, with no signs yet of yellow or orange, amazing for a 24 year old traditional style Barbaresco. Then a gorgeous, complex nose which reminded me of incense, with roses/violets and fine red cherry fruit. Great structure, lively, lean, barely tannic but excellent acidity. One of the best Barbarescos I have had in years, and maybe ever. Excellent condition. Grade: solid A/A+. "

And this was $10 a bottle on release!

[Jon_Troutman]

@Ian Dorin

3. Massolino (Barolo)- The base wines are iffy, but the Cru wines are fantastic.

…

6. Vajra (Barolo) - personal favorite.

These are the first two that jumped to my mind too. I had both an '05 Vajra Albe and '04 Massolino Vigna Rionda the other night, and they were both awesome. Painfully young, but awesome.

I don’t know that they’re Giacosa-like, but I’ve also fallen for Cavallato’s Barolos recently. Very traditional and super values!

[dave_cuneo]

@Gregory Dal Piaz

@dave cuneo

A TN I wrote from two years ago, DEC 2009 on the 85 Castello di Neive Riserva.

"1. 1985 Castello di Neive Barbaresco Riserva, cru “Santo Stefano”. Although Bruno Giacosa gets most of the glory for his “Santo Stefano” Barbaresco (and it is fantastic), I have always found the owner’s of the cru, Castello di Neive, to make just as good a Santo Stefano and at much lower prices. This was just a superb wine. Two things stood out to the crowd - first, the astonishingly vibrant cherry red color from core to rim, with no signs yet of yellow or orange, amazing for a 24 year old traditional style Barbaresco. Then a gorgeous, complex nose which reminded me of incense, with roses/violets and fine red cherry fruit. Great structure, lively, lean, barely tannic but excellent acidity. One of the best Barbarescos I have had in years, and maybe ever. Excellent condition. Grade: solid A/A+. "

And this was $10 a bottle on release!

“Get OUT” (say it like Elaine on Seinfeld).

or

DC: “No WAAAY!!”

GdP: “Yes way”.

[John_Morris]

@Jon Troutman

I don’t know that they’re Giacosa-like, but I’ve also fallen for Cavallato’s Barolos recently. Very traditional and super values!

FYI, they use roto-fermenters, so they’re actually sort of hybrid in terms of technique. I don’t think there are many producers who roto-ferment but don’t use barriques.

[Gregory_Dal_Piaz]

@dave cuneo

@Gregory Dal Piaz

@dave cuneo

A TN I wrote from two years ago, DEC 2009 on the 85 Castello di Neive Riserva.

"1. 1985 Castello di Neive Barbaresco Riserva, cru “Santo Stefano”. Although Bruno Giacosa gets most of the glory for his “Santo Stefano” Barbaresco (and it is fantastic), I have always found the owner’s of the cru, Castello di Neive, to make just as good a Santo Stefano and at much lower prices. This was just a superb wine. Two things stood out to the crowd - first, the astonishingly vibrant cherry red color from core to rim, with no signs yet of yellow or orange, amazing for a 24 year old traditional style Barbaresco. Then a gorgeous, complex nose which reminded me of incense, with roses/violets and fine red cherry fruit. Great structure, lively, lean, barely tannic but excellent acidity. One of the best Barbarescos I have had in years, and maybe ever. Excellent condition. Grade: solid A/A+. "

And this was $10 a bottle on release!

“Get OUT” (say it like Elaine on Seinfeld).

or

DC: “No WAAAY!!”

GdP: “Yes way”.

Way.

Actually only sort of, it was $120 a case. Had to buy by the case though!

You coming up north any time soon?

[Chae_Yi]

I’d say, get whatever wine Dante Scaglione is now producing.

[Brady_Daniels]

I thought he returned to Giacosa?

[Kevin_Sidders]

Lots of great feedback so far, so I’ll just add a second strong vote for Marchesi di Gresy Martinenga

[Gregory_Dal_Piaz]

He did and consults for Ca’ du Rabaja.

based on the early results I’ll stick with my earlier reccos.

[Bill_Boykin]

@John Gilman

Hi Craig,

Cantina Rizzi in Treiso is also making really beautiful, pure and red fruity Barbarescos that recall the Giacosa Santa Stefano bottling in particular. so if you are looking for the red fruity side of the appellation, the Rizzi wines will really float your boat and they are a bargain.

All the Best,

John

Hi John,the Rizzi Barbareschi have been lingering on my vision for several years,but for some reason I have never gone the extra step to look at them.
Could you please elaborate.
Thanks

Bill

[Rick_Gregory]

@Ken V

Thank you, Bill.

I add seriously that I have recently been thinking about just how distinctive the best houses are. People so often lump together Giacosa, G. Conterno, B. and G. Mascarello, and G. Rinaldi as top traditionalists, but their wines are often quite different. At 2 extremes, Bartolo Mascarello Barolo is often quite delicate, ethereal, and even fruity (sometimes said to be the most “Burgundian” Barolo), while Monfortino almost always has striking depth, richness, and power. I have said (and almost been shunned) for suggesting that Monfortino is the most Napa-esque Barolo. I do not mean that as an insult. There is something there that always reminds me a bit of the Montelena Estate Cab. I think it is the power and structure. Many Barolos have power and esp. structure, but there is something about the way it integrates with the richness of the fruit that seems distinctive to me about Monfortino.

This is why my first comment was that it depends on what Craig is looking to match. I assumed that he wanted a stylistically similar wine and to me, the di Gresy Barbarescos share a style with the Giacosas with age. Are they precisely the same? No. In the same region? For me, yes.

[Gregory_Dal_Piaz]

@Bill Boykin

@John Gilman

Hi Craig,

Cantina Rizzi in Treiso is also making really beautiful, pure and red fruity Barbarescos that recall the Giacosa Santa Stefano bottling in particular. so if you are looking for the red fruity side of the appellation, the Rizzi wines will really float your boat and they are a bargain.

All the Best,

John

Hi John,the Rizzi Barbareschi have been lingering on my vision for several years,but for some reason I have never gone the extra step to look at them.
Could you please elaborate.
Thanks

Bill

Can’t say that I’m quite as enthusiastic as John here. They are pretty wines, and improving, the 2007s and 2008s being notably strong performers, but style has evolved from one that was fairly simple and obvious, with the wines ageing not particularly gracefully. Though I have the feeling that the wines from 2004 will fare better than previous vintages; a vertical tasting several years ago strongly suggests enjoying these wines rather early, which is not what I associate with Giacosa’s style.

[Bill_Boykin]

Gotcha.
Thanks,Greg.

[Jeremy_Seysses]

How about Sottimano? I think he interned at Giacosa for a while.
I know he uses a small portion of french oak, but based on my very limited experience, I could see some similarity in the gentleness of the wines and their level of extract. Certainly they are fine wines.

[Ian_Dorin]

@Chae Yi

I’d say, get whatever wine Dante Scaglione is now producing.

Roccalini. See my post near the top of the thread.

Wines are solid, not hitting the big highs yet, but showing great promise for a long, bright future. The family that owns the winery used to sell fruit to Giacosa too, hence where Scaglione comes in to the wine making picture.

[Bill_Klapp_deactivated]

@Bill Boykin

@John Gilman

Hi Craig,

Cantina Rizzi in Treiso is also making really beautiful, pure and red fruity Barbarescos that recall the Giacosa Santa Stefano bottling in particular. so if you are looking for the red fruity side of the appellation, the Rizzi wines will really float your boat and they are a bargain.

All the Best,

John

Hi John,the Rizzi Barbareschi have been lingering on my vision for several years,but for some reason I have never gone the extra step to look at them.
Could you please elaborate.
Thanks

Bill

They have a website, if of interest to you, and agriturismo, too.

[Ian_Dorin]

@Sanjay Nandurkar

@Ian Dorin

1. Roccalini (Barbaresco)- Post whatever falling out occurred at Giacosa with Dante Scaglione, this is now his new landing spot. Barbaresco is rather cheap, all things considered.
2. Bruno Rocca (Barbaresco)- A bit pricier, but WOW.
3. Massolino (Barolo)- The base wines are iffy, but the Cru wines are fantastic.
4. Roagna (Barolo & Barbaresco) - They need A LOT of time though.
5. dell Pino (Barbareso)- Hard to find, but fantastic.
6. Vajra (Barolo) - personal favorite.

FWIW, I do sell these, but I think most others will highly recommend these too, considering they are fairly easily found between $50 and $75 a bottle, and most have great vintages readily available around the country.

The above producers may be making damn good wine but if one is in love with the ‘style’ of Giacosa then those producers do not imitate that.

Who makes CNDP like Rayas- NO one.

Maybe I’m not understanding your post, but I’m assuming you are referencing the same way that Ken is, that there is no substitute for Giacosa?

I do have to respectfully disagree with you about your second statement though. While none of these show the deep, ripe power as many of Giacosa’s wines typically do (but how many do?), I think they skate that fine line of great power, but balanced with classic Barolo character.

[Bill_Boykin]

@Bill Klapp

@Bill Boykin

@John Gilman

Hi Craig,

Cantina Rizzi in Treiso is also making really beautiful, pure and red fruity Barbarescos that recall the Giacosa Santa Stefano bottling in particular. so if you are looking for the red fruity side of the appellation, the Rizzi wines will really float your boat and they are a bargain.

All the Best,

John

Hi John,the Rizzi Barbareschi have been lingering on my vision for several years,but for some reason I have never gone the extra step to look at them.
Could you please elaborate.
Thanks

Bill

They have a website, if of interest to you, and agriturismo, too.

Thanks,Bill.
Probably what is of most interest is their solar capacity…