Giacomo Fenocchio
Bussia Barolo Nebbiolo
Barolo, Cuneo, Piedmont, Italy
Dark dried cherries. Floral perfume. Ripe. Tad bitter. Very tannic
Dark dried cherries. Floral perfume. Ripe. Tad bitter. Very tannic
Apr 23rd, 2022
Nice tannins mid palate that fade. Blackberry, black licorice, black plum that has a mouthwatering quality up front and a smooth finish. TBL
Nice tannins mid palate that fade. Blackberry, black licorice, black plum that has a mouthwatering quality up front and a smooth finish. TBL
Mar 12th, 2021
Pale ruby with orange rim. Aromatic, Tart and ripe red fruit: sour cherry, raspberry, pomegranate, some blackberry, def VA, lifted fruit and floral note: Roses, violets. On the palate there is amaro-like bitter smell, tar with notes of gravel and wet stone. Some oxidation-dried out quality. No new oak, but definitely some old, large botti or something similar. Grippy tannins. Long finish. A thing of beauty.
Pale ruby with orange rim. Aromatic, Tart and ripe red fruit: sour cherry, raspberry, pomegranate, some blackberry, def VA, lifted fruit and floral note: Roses, violets. On the palate there is amaro-like bitter smell, tar with notes of gravel and wet stone. Some oxidation-dried out quality. No new oak, but definitely some old, large botti or something similar. Grippy tannins. Long finish. A thing of beauty.
Jun 5th, 2020
2022/4/17 with roast pork shoulder with new potatoes and carrots, garlic and rosemary. From the pop, this was less all-out than the last bottle. It was more about shadow and sunlight - clouds drifting across the sun. At first it seemed quite severe - hot, blasted stone, like those first traditional Barolos I loved 20 years ago - but also flashed juicy, tart berries, bitter cherries and spring flowers. There’s beautiful structure here - both tannin and acid - so I’m sure the future holds many more fascinating encounters.
2022/4/17 with roast pork shoulder with new potatoes and carrots, garlic and rosemary. From the pop, this was less all-out than the last bottle. It was more about shadow and sunlight - clouds drifting across the sun. At first it seemed quite severe - hot, blasted stone, like those first traditional Barolos I loved 20 years ago - but also flashed juicy, tart berries, bitter cherries and spring flowers. There’s beautiful structure here - both tannin and acid - so I’m sure the future holds many more fascinating encounters.
Apr 17th, 20222022/3/25. This was in a really wonderful place - layers of red fruit, earth, flowers, with lots of richness, juicy acidity, impeccable balance and well-behaved tannin - one of the most enjoyable young Barolos I’ve had lately.
2022/3/25. This was in a really wonderful place - layers of red fruit, earth, flowers, with lots of richness, juicy acidity, impeccable balance and well-behaved tannin - one of the most enjoyable young Barolos I’ve had lately.
Apr 16th, 2022Cannubi appellation Barolo. Needs at least 3+ hours to open up. Big tannins, berries and Tobacco.
Cannubi appellation Barolo. Needs at least 3+ hours to open up. Big tannins, berries and Tobacco.
Nov 5th, 2021
Generally love most Barolos, but this one is special. Menthol, graphite and lavender aromas give way to beautiful cherry, licorice and baking spice flavors. Leather and tobacco notes on the very long finish. Tannins are refined. Light garnet color. Fresh acidity keeps the wine in beautiful balance. Brilliant!!!
Generally love most Barolos, but this one is special. Menthol, graphite and lavender aromas give way to beautiful cherry, licorice and baking spice flavors. Leather and tobacco notes on the very long finish. Tannins are refined. Light garnet color. Fresh acidity keeps the wine in beautiful balance. Brilliant!!!
Mar 7th, 2021
There is not enough lively acidities and tannic grip to provide support, texture and definition for the aromas that are dominated now by old wood and lack detail and focus. Some people like its relaxed, unforced style but the winemaking is not as accomplished as those from Roagna, Cavallotto and Oddero. After 24 hours, the aroma dissipates to reveal the tertiary notes and the tannins come forward.
There is not enough lively acidities and tannic grip to provide support, texture and definition for the aromas that are dominated now by old wood and lack detail and focus. Some people like its relaxed, unforced style but the winemaking is not as accomplished as those from Roagna, Cavallotto and Oddero. After 24 hours, the aroma dissipates to reveal the tertiary notes and the tannins come forward.
Aug 16th, 2020
