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The January 2018 Internet-Only Auction Part 1
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1 / 2Lot 144
Estimate: $550
Lightly corroded capsule, nicked and scuffed label, #7442.
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Collection name
Reviews
98+ST
"Deep, saturated ruby-red. Explosive nose offers the full range of Barolo perfume: black cherry, black raspberry, rose petal, marzipan, licorice, menthol, leather, minerals. A wine of monumental scale but utterly suave and clear as a bell thanks to bracing balancing acids and superb tannic backbone. Great depth and vinosity; really expands in the glass and on the palate. The fruit explodes on the endless, ripely tannic finish. The full Barolo experience in 3-D and technicolor. To be released in 2002. The '98s have higher sugars, says enologist Dante Scaglione, but the '99s boast firmer acidity. In fact, adds Scaglione, pHs in '99 are as low as those of the classic '96 vintage, the recent vintage that was highest in polyphenols. The '97s, he adds, are almost drinkable right now. Sunny, dry days and warm nights in the weeks leading up to the '97 harvest resulted in substantial loss of coloring matter in the skins. Some of the fermentations were difficult (in a couple of instances the malos finished before the sugars were completely fermented), with the result that volatile acidity levels are at the high end of the acceptable range, which has the effect of making the wines even more expressive early on. Giacosa has somewhat shortened total maceration times in recent years, to about 15 days. The current crop of wines, thanks in equal part to shorter time on the skins and the ripeness of recent growing seasons, will not be quite as austere and forbidding in their youth as Giacosa wines of even a decade ago, but this magician's Barolos and Barbarescos from the best vintages still have fruit of steel."
Region
Red
Country
Score
"Deep, saturated ruby-red. Explosive nose offers the full range of Barolo perfume: black cherry, black raspberry, rose petal, marzipan, licorice, menthol, leather, minerals. A wine of monumental scale but utterly suave and clear as a bell thanks to bracing balancing acids and superb tannic backbone. Great depth and vinosity; really expands in the glass and on the palate. The fruit explodes on the endless, ripely tannic finish. The full Barolo experience in 3-D and technicolor. To be released in 2002. The '98s have higher sugars, says enologist Dante Scaglione, but the '99s boast firmer acidity. In fact, adds Scaglione, pHs in '99 are as low as those of the classic '96 vintage, the recent vintage that was highest in polyphenols. The '97s, he adds, are almost drinkable right now. Sunny, dry days and warm nights in the weeks leading up to the '97 harvest resulted in substantial loss of coloring matter in the skins. Some of the fermentations were difficult (in a couple of instances the malos finished before the sugars were completely fermented), with the result that volatile acidity levels are at the high end of the acceptable range, which has the effect of making the wines even more expressive early on. Giacosa has somewhat shortened total maceration times in recent years, to about 15 days. The current crop of wines, thanks in equal part to shorter time on the skins and the ripeness of recent growing seasons, will not be quite as austere and forbidding in their youth as Giacosa wines of even a decade ago, but this magician's Barolos and Barbarescos from the best vintages still have fruit of steel."
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Italy grows more indigenous grape varieties than any other country and produces wine in all 20 of its regions. From Piedmont's Nebbiolo to Tuscany's Sangiovese, its finest wines pair structure and bright acidity with a strong sense of place.
In Italy's northwest, Piedmont is home to Nebbiolo, the grape behind the powerful, perfumed and long-lived reds of Barolo and Barbaresco. Fog-shrouded hills and calcareous soils define its greatest wines.
The 'King of Wines,' a powerful, tannic and perfumed Nebbiolo from Piedmont's Langhe hills, celebrated for tar-and-roses aromatics and extraordinary aging potential.
Produces pale but powerfully tannic and perfumed reds with tar, rose and cherry notes. The grape behind Barolo and Barbaresco, it is among the most age-worthy in the world.