Bruno Giacosa Barbaresco Rabajà

Barbaresco DOCG, Piemonte

Rabajà represents one of the most important single vineyards of Barbaresco. Bruno Giacosa's vineyards are comprised of 0.6 hectares, planted in calcareous clay soils. Vintage 2015: This vintage started with an early budding of the vines followed by a normal spring and a very hot summer, especially during the month of July, with temperatures much higher than normal. The wines made from the Nebbiolo grape in this vintage are fragrant and distinctly fruity with a good tannic plot and a medium to high structure.

Tasting Notes

Red garnet color with orange highlights. Violets and fresh red fruit aromas lead to a palate that is full bodied, structured and refined. A persistent finish marked by minerality and fine tannins.

  • Grape variety: Nebbiolo
  • Subarea: Rabajà (village of Barbaresco)
  • Area: 0.6 ha
  • Vineyard exposure: Southwest
  • Age of vines: 20-22 years old
  • Soil: Calcareous clay
  • Vineyard density: 4,000 vines per hectare
  • Yield: 45 hL/ha
  • Harvest date: September 24, 2015
  • Fermentation and maceration: 20 days in stainless steel vats
  • Malolactic fermentation: completely developed
  • Refinement: 20 months in 110hL Botti cask of French oak, 17 months in bottle
  • Bottling: July 2017
  • Alcohol: 14.50% vol.
  • Total acidity: 5.30 g/L
  • pH: 3.51
  • Total extract: 28.6 g/L
  • Optimal period for consumption: 2019-2032

Vintage: 2014 was a classical year regarding the weather and climatically balanced without any extreme heat or rain. Worthy of taking note is the range in the temperature during the summer nights between daytime highs and nighttime lows, which favored a good accumulation of aromatic notes in the Nebbiolo variety. The wines produced in this vintage are very fine and elegant, with refined fruit aromas and a medium to high structure.

Tasting Notes

Red garnet color with orange highlights. Spice, violets and fresh red fruit aromas lead to a palate that is full bodied, structured and refined. A persistent finish marked by minerality and herbal characteristics.

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.

Tasting Notes

Spice, violets and fruit aromas of strawberries, plums and orange peel lead to a palate that is full bodied, structured and refined. A persistent finish marked by minerality and herbal characteristics.

  • Grape variety: Nebbiolo
  • Subarea: Rabajà (village of Barbaresco)
  • Vineyard exposure: Southwest
  • Age of vines: 18-20 years old
  • Soil: Calcareous clay
  • Vineyard density: 4,000 vines per hectare
  • Yield: 45 hL/ha
  • Harvest date: October 14, 2013
  • Fermentation and maceration: 22 days in stainless steel vats
  • Malolactic fermentation: completely developed
  • Refinement: 30 months in large, 110hL Botti cask of French oak, 7 months in bottle
  • Bottling: July 2016
  • Alcohol: 14.50% vol.
  • Total acidity: 5.80 g/L
  • pH: 3.49
  • Total extract: 28.9 g/L

  • 93

    Points

    Bruno Giacosa Barbaresco Rabajà
    Wine Spectator, April 2019

    "A savory style, this red offers balsamic aromas of eucalyptus, wild rosemary and fennel, leading to a core of cherry, licorice, tar and tobacco flavors. The tannins are still a bit gruff, but a sense of elegance persists. Best from 2022 through 2042."

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  • 95

    points

    Bruno Giacosa Barbaresco Rabajà
    Monica Larner, Wine Advocate, June 2018

    "This is the second year in which this wine was made with estate fruit (opposed to purchased fruit). Bruna Giacosa calls the 2014 Barbaresco Rabajà her “little miracle wine.” The Rabajà cru is very close to Asili, but indeed, the two corresponding wines are extremely different in character. This expression offers black fruit intensity, with sharp and classic lines. Rabajà tends to be closed in its younger years and needs extra aging time before it finds its voice. The mouthfeel is dense, brooding and slightly austere at this point. Ten additional years of cellar aging should be considered at a minimum."

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  • 96

    points

    Bruno Giacosa Barbaresco Rabajà
    Bruce Sanderson, Wine Spectator, January 2018

    "The balance of cherry, strawberry and sweet spice flavors and dense, dusty tannins leaves a divide that needs time to bridge. Offers the requisite amount of fruit, and the finish persists, with sweetness to offset the tannins. Firm, dense and long, gaining floral notes and a more ethereal profile with air. Best from 2022 through 2040. 301 cases made."

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  • 96

    points

    Bruno Giacosa Barbaresco Rabajà
    Bruce Sanderson, Wine Spectator, July 2018

    "The balance of cherry, strawberry and sweet spice flavors and dense, dusty tannins leaves a divide that needs time to bridge. Offers the requisite amount of fruit, and the finish persists, with sweetness to offset the tannins. Firm, dense and long, gaining floral notes and a more ethereal profile with air. Best from 2022 through 2040. 301 cases made."

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  • 94

    points

    Bruno Giacosa Barbaresco Rabajà
    Monica Larner, Wine Advocate, June 2017

    "This is the exciting new wine being presented by the Bruno Giacosa estate this year. The 2013 Barbaresco Rabajà comes from a half-hectare parcel purchased by Bruna Giacosa (Bruno's daughter) in 2013. Past incarnations of this wine were made with fruit that has now become part of the Asili cru under the revised map of vineyard crus. In other words, the name of the wine is technically the same, but the grapes used to make it are sourced from a different place starting with this vintage. This is a darkly enriched expression with ample power and muscle. The bouquet pours forth a beautiful array of dark fruit aromas with spice, smoke, laurel leaf and balsam herb. There's even a touch of aged cheddar or pecorino cheese that adds a spicy or piquant touch to the finish."

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  • 94

    points

    Bruno Giacosa Barbaresco Rabajà
    Bruce Sanderson, Wine Spectator, September 2017

    "Delicate and intense, offering rose, cherry, leather and tobacco flavors. Firm and succulent, with leather and tobacco notes joined by a vein of mineral on the long aftertaste. Shows terrific intensity and energy. Best from 2022 through 2036. 299 cases made"

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  • 99

    points

    Bruno Giacosa Barbaresco Rabajà
    James Suckling, James Suckling, November 2016

    "Aromas of peaches, plums and strawberries. Hints of oranges, rosemary and oyster shell. Medium-to full-bodied Barbaresco that's tight yet so long and refined on the finish. Extraordinary. Such polished tannins. Better in 2020 but a joy to taste now. First year of Rabajà from Giacosa. 3,600 bottles. Available on the market January 2017."

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TRADE & MEDIA ASSETS /////////////////

2013 Bruno Giacosa Rabajà Barbaresco – Bottle

2013 Bruno Giacosa Rabajà Barbaresco – Label

2013 Bruno Giacosa Rabajà Barbaresco – Tasting Notes

2014 Bruno Giacosa Barbaresco Rabajà- Bottle

2014 Bruno Giacosa Barbaresco Rabajà- Label

2014 Bruno Giacosa Barbaresco Rabajà- Tasting notes

2015 Bruno Giacosa Barbaresco Rabajà – Bottle

2015 Bruno Giacosa Barbaresco Rabajà – Label

2015 Bruno Giacosa Barbaresco Rabajà – Tasting Notes

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