Bruno Giacosa, Barbaresco Santo Stefano, 2005

Name: Bruno Giacosa, Barbaresco Santo Stefano, 2005
Brand: Acker Merrall & Condit [AC]
SKU: NYC-A-ACELL-050126-BGBSS2005-ROW72-BOX 38
Price: 369.00 USD
Availability: InStock

Red Wine from Piedmont, Italy

by Bruno Giacosa

$369.00

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Santo Stefano in Neive was Bruno Giacosa's home cru, a parcel within the Albesani MGA from which he made Barbaresco for decades under a long lease from the Stupino family. The 2005 is widely considered the last of the great Giacosa Santo Stefanos, a wine that captures Giacosa and longtime winemaker Dante Scaglione at the height of their powers before the stroke that shook the cantina in 2006. This is a white-label release, which in Giacosa's hierarchy means the standard bottling rather than the red-label Riserva, though Santo Stefano in this era is consistently among the most refined Barbarescos made anywhere. Twenty years on, fully mature and drinking at peak, with the perfume and savory complexity that only properly aged Giacosa Nebbiolo can deliver.

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Antonio Galloni

96 points

"One of the highlights of the first night of this vertical, the 2005 Barbaresco Santo Stefano is yet another poignant reminder of how strong this vintage can be. Bright, focused and energetic, the 2005 is wonderfully alive in the glass, with plenty of cranberry, plum, red cherry and mint flavors. Today, it is the 2005’s sense of energy that places it among the wines of the night." —Antonio Galloni

More about Bruno Giacosa

Bruno Giacosa passed away in 2018, but his legacy defines classical Barolo and Barbaresco. He was convinced that Nebbiolo doesn't need French barriques or modern tweaks—only time in large oak and genuine understanding of terroir. His golden palate earned him recognition as an 'icon of Piedmont' and a 'guardian of the traditional style,' and his wines are objects of desire for good reason. These are classical expressions of Nebbiolo made by someone who understood the grape's infinite complexity.

Wine Details

Vintage

2005
Size

750ml
Farming Practice

Traditional

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Hand-cut tajarin shaved with white truffle; brasato al Barolo with creamy polenta; veal cheek agnolotti del plin; aged Castelmagno with chestnut honey; roast pheasant with chestnuts and sage.

Tasting Profile

Dried rose, tar, dried cherry, leather, and porcini. Fully resolved tannins frame a perfumed, savory mid-palate with bright acidity and a long, balsamic, earthy finish. Mature Giacosa elegance.