NV Bruno Giacosa Asili and Rabajà
La Brasserie, NYC, 3/28/2023
This Nebbiolo group (formed through the Vinous forum) met at La Brasserie
(411 Park Avenue South in NYC) to taste
Bruno Giacosa Barbarescos labeled as Asili or Rabajà from 1996 through 2005.
During this period these wines came from two distinct parcels, both of which would
later be officially declared to be Asili, so that Giacosa could not use the name
Rabajà
beginning with the 2007 vintage. For more on this,
see this page on my website.
The food and service at La Brasserie were excellent.
Within a month of our dinner, La Brasserie rebranded itself as
Chez Francis Brasserie.
The space that this restaurant occupies, was once occupied by Brasserie Les Halles
where Anthony Bourdain was executive chef starting in 1998.
Brasserie Les Halles closed in 2016.
In 2019, Francis Staub, founder of the Staub Cookware company, reopened this space
as La Brasserie. He changed the menu substantially, but kept the Steak with home-made
Frites (which I had as my main course) in honor of Bourdain.
Click on any photo with a border for a larger view of that photo.
Some larger photos contain more image as well as much higher resolution
and are typically 3-4 MB.
Starter
Flight 1: Giacosa Rabajà
Charcuterie & Fromage Board Pick 7:
Saucisson de Lyon, Duck & Fig Pate, Rilette de Porc, Pâte de Champagne,
Chicken Liver Mousse, Saucisson Sec, and Jambon Bayonne:
Mikhail passes the boarded of yummies!
-
1996 Bruno Giacosa Barbaresco Rabajà -
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted around 9am.] Smoky black fruit nose. Long finish of red fruit and spice.
Gorgeous, elegant tannins so characteristic of Bruno Giacosa wines. (95 points)
-
1998 Bruno Giacosa Barbaresco Rabajà - Italy, Piedmont, Langhe, Barbaresco
[Double-decanted around 11am.] Big, smokey, red fruit nose jumps from the glass.
But in the mouth, the fruit is overwhelmed by tannin. Not quite sure what to make of this.
Maybe it needs more time, but that would be odd for this ripe vintage. (92? points)
-
2000 Bruno Giacosa Barbaresco Rabajà - Italy, Piedmont, Langhe, Barbaresco
[Double-decanted around 1pm.] Sweet red fruit nose with a bit of spice.
Lots of ripe red fruit and plenty of elegant tannins.
Medium length, but very enjoyable. If you've got it, start drinking it!
(94 points)
Photo by Mikhail Lipyanskiy.
Flight 2: Giacosa Asili Riserva
Tarte Champignon: Puff pastry, Mushroom Duxelle, Parmesan, Truffle Oil:
This was delicious and great with the wines.
-
1996 Bruno Giacosa Barbaresco Riserva Asili -
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted around 9am.] Nose of spicy, rich, red and black fruit.
A stunning, expansive wine with elegance and richness.
Classic Giacosa tannins and balance. A wow wine.
My WOTN. (98 points)
-
2000 Bruno Giacosa Barbaresco Riserva Asili -
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted for 3 hours starting around 11am.] Gorgeous nose of black fruit.
Sweet fruit, long finish. Fabulous. Start drinking these up. (95 points)
-
2007 Bruno Giacosa Barbaresco Riserva Asili -
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted for one hour starting around 8am.] Big black fruit nose.
Sweet, tart cherries in the mouth. Not much tannin. Delicious now.
Probably reaching its peak now, but won't fade any time soon. (93 points)
Photo by Mikhail Lipyanskiy.
Flight 3: Giacosa Asili
Steak Frites: Bavette, Homemade French Fries, Water Cress:
This hommage to Anthony Bourdain was delicious and great with the wines.
-
1997 Bruno Giacosa Barbaresco Asili -
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted around 9am.] Beautiful, sweet red fruit nose.
Plenty of elegant tannins. Long with lots of juicy red fruit. Lovely
(94 points)
-
1999 Bruno Giacosa Barbaresco Asili -
Italy, Piedmont, Langhe, Barbaresco
[Double-decanted around 11am.] Gorgeous perfume of flowers and black fruit.
Fills the mouth and explodes with complex fruit.
Powerful and rich, but with so much balance and elegance.
Another wow from me. My #2 WOTN. (97 points)
-
2005 Bruno Giacosa Barbaresco Asili -
Italy, Piedmont, Langhe, Barbaresco
[Not double-decanted but given slow oxidation for 3 hours starting around 3pm.]
Fragrant nose of black cherries. Tight in the mouth.
Needed more air, still a very good wine. (92–94 points)
Photo by Mikhail Lipyanskiy.
People Pix
These two gentlemen were at the next table.
The man on the left is the General Manager of
Château de la Chaize in Brouilly.
The man on the right is Monsieur Touton. Literally, he is Guillaume Touton.
He started importing wine when he was 27.
He founded
Monsieur Touton Selection, Ltd
in the 1980s.
This company is an importer and a distibutor.
In particular, they distribute Giacosa for Folio in many states including NY.
Mikhail, Josh, Iggy, Brad:
Marc and Ben on my side of the table:
Serious wine discussion:
Conclusion
A terrific set of wonderful wines and lovely evening with friends.
All the Giacosa wines:
Photo by Mikhail Lipyanskiy.
My tasting notes posted from
CellarTracker.
All original content © Ken Vastola
