Barbaresco Rabaja Giacosa 2019

Barbaresco Rabaja Giacosa 2019

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£275.00
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  • Vinous rating 86
Barbaresco Rabaja Giacosa 2019
1 left

HED92144

75 cl

14.5%
£275.00
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The Barbaresco Rabajà is one of the flagship wines from the Bruno Giacosa estate. Wines from the Rabajà site are often characterized by their elegance, complexity, and great aging potential. They typically offer a rich bouquet of red cherries, dried roses, spices, and earthy notes, and are known for their balanced structure and refined tannins. The 2019 vintage was generally considered to be very good in Piedmont, although not as uniformly excellent as 2016 or 2015. However, Bruno Giacosa`s commitment to quality and selective grape sourcing usually ensures a high-quality product regardless of vintage variations.
86 Vinous
The 2019 Barbaresco Rabajà is a disappointing effort from Giacosa. It lacks mid-palate intensity and anything that might be described as an expression of place. This looks to be a near/medium-term proposition, but it is frankly best avoided entirely.Antonio Galloni4th January 2024

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Bruno Giacosa

Bruno Giacosa

Piedmonte Pioneers

Born in 1945, Bruno Giacosa began working at his father's wine cellar at the age of 16. Without formal training, Bruno rose to become one of Italy's greatest winemakers, producing some of Piedmont's most iconic reds. Producing both Barolo and Barbaresco, Bruno focussed heavily on sourcing fruit from the finest crus in the area. The estate only began building up vineyard holdings in the early 1980s and today have around 20 hectares under vine.

Bruno passed away in 2018 and since then the winery has been managed by his daughter Bruna who continues the traditional of careful winemaking and terroir-focussed grape selection. Since 2012 the winery have produced Barolo and Barbaresco entirely from estate-grown fruit. In extra special vintages a red-label Reserva is bottled, representing the very peak of fine Piedmontese winemaking. The purity of the fruit is the primary concern the team at Giacosa, ageing takes place in large, untoasted inactive barrels for around 20 months.

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