2000 Bruno Giacosa Barbaresco Asili Riserva

Deep ruby colour with intense aromas of rose jam, road tar, cherry, vanilla, mint, licorice and pine. This dry wine has medium acidity and alcohol, full bodied and high but fine grained tannin. The flavour intensity is quite intense as well, with flavours of rose, red cherry, plum, vanilla and sweet spice. Fairly long length with red cherry finish. (95)

 

Tasted on 30 October 2020 

這酒莊的濃厚感不用置疑，酒力強勁，桶香出色，酒味在口中複雜細緻，但酒香的複雜性比酒味更強，好酒一枝。以陳年能力計仍有大把貨在手，相信要多一些時間等待單寧溶化。

1970 Gaja Barbaresco Infernot

Quite deep intensity ruby colour with some garnet rim. On nose it gives medium intensity aromas of berry tea, road tar, cinnamon, red plum juice. Dry with rather low acidity, medium bodied and soft medium tannin. On palate it gives medium intensity red plum, road tar, cinnamon licorice tea flavours. Slightly longer than medium length with red plum finish. (92) Good performance, given its age

 

Tasted on 30 October 2020

老酒的表現出晒嚟。雖不致於老態龍鐘，亦一定走向下坡。酒的酸度有點不足，但酒味仍有些果感，餘韻亦算合格有餘。發展成熟，香料味綻放，慢慢㗳的酒。

1996 Bruno Giacosa Barbaresco Asili Riserva

Deep ruby coloured with quite intense noses of black plum, road tar, smoke, dates, licorice, dried berry, prune and trace of dust. Dry with medium acidity, alcohol and full bodied. The tannin is ripe and soft at medium level. On palate it gives quite intense flavours of black plum, black cherry, smoke, toast, cinnamon and menthol. Fairly long length with black plum finish. (93) Good complexity

Tasted on 3 October 2019

頗複雜的一枝酒，酒香的感覺比酒味濃，但在口中轉淡後又出現另一種味道感覺，很值得讚。單寧成熟而柔軟，餘韻亦長，靚酒的表現。酒味濃厚得來而又保存著品種的特色，是一件很出色的作品。

1993 Sori San Lorenzo, Gaja

Deep ruby colour with pronounced aromas of black plum, black cherry, rose jam, damped wood, licorice and black tea, it is dry with medium acidity, medium alcohol and medium bodied. Medium fine grained tannin too. On palate it has quite intense flavours of black cherry, plum, tea, rose and trace of wood. Longer than medium length with black cherry finish. (92) Loads of black fruit.


Tasted on 2 November 2018


ALL BLACK 的感覺。酒力強勁的。酒的味道較初段，沒有什麼發展似的。餘韻長，酒的表現說出了它的強度和濃郁度，只是我對這酒的複雜性存有一點點好奇。畢竟二十幾年了，再發展下去會不會令其有所增加呢？

2003 Barbaresco Asili, Bruno Diacosa

A medium intensity ruby coloured dry red wine with quite intense noses of rose, dust, black plum, raisin, earth and touch of mint herb. Dry with medium acidity and alcohol, full bodied with quite high fine grained tannin. On palate it has quite intense flavours of rose, black berry, red plum, and touch of tea. Fairly long length with black berry finish. (92) Elegance on palate.

Tasted on 16 June 2018

香氣、酒味、餘韻也在中上的水準，複雜性在口中不及酒香那麼好，丹寧有點強，否則評價會更好，再放一會可能更好下一些，但應該只是一些。現在喝也不錯，幾好味。

1998 Bruno Giacosa Barbaresco Riserva Santo Stefano di Neive

Quite deep ruby colour with pronounced aromas of dried plum, road tar, earth, prune and touch of rose and damped wood. Dry with medium acidity and alcohol. Quite full bodied with quit high fine grained tannin. On palate it gives over medium flavours of red cherry, plum, clove type dried herb and touch of earth. Medium length of cherry finish. (91)


Tasted on 9 December 2017

一貫的濃郁果感，強烈而複雜的香氣，撲鼻而來。酒體均衡，單寧有點強，酒味在口中仍維持複雜性，香料味也頗強，奇怪的是餘韻比想像中短。整體很不錯，可能這酒狀態有點點差，正常的應該很不錯。

1971 Barbaresco, Produttori del Barbaresco

Medium ruby coloured with close to pronounced level of red cherry, rose pedal, mint tea, anise, earth and licorice. It is dry with medium acidity and alcohol. Medium bodied with fine grained medium tannin. On palate it has medium flavours of red berry, leather, rose, vanilla, earth and touch of savoury. Barely longer than medium length with red berry finish, (92)


Tasted on 7 January 2017

一枝近半世紀的酒還有這表現很不錯。酒香很出色，酒身輕巧而仍有一點單寧，酒味在口中力量及複雜性也下降了些，餘韻尚算不錯，幾好飲。老而彌堅的酒。

1988 Bruno Giacosa Barbaresco Riserva Santo Stefano di Neive

This wine has quite deep ruby colour. On nose it has pronounced level aromas of earth, dried red plum, toasted herbs, road tar and touch of soy sauce (note below). It is dry with medium acidity, bit souring. Medium alcohol and bodied with medium fine grained tannin. On palate it gives fairly high intensity flavours of red cherry jam, dried plum, earth, stony and dried herbs. Fairly long length with red cherry and mint leaves finish. (94)

Note: The soy sauce aromas is just at barely detectable level which add a touch of oxidized character to the wine without giving any unpleasant aroma.

Tasted on 16 January 2016


 酒很不錯，餘韻可以說有點精彩，果味的餘韻夾著一絲絲的薄荷葉，正。酒在口中表現也很不錯，整枝酒的乾果特色出眾。酒香最後至講的原因是這酒的香氣有一點點氧化的豉油味。我相信只是剛剛有一點點，待酒的跟我說酒開了五六個小時，可能是這原因吧。但由於酒味夠強夠複雜，這點味反而令酒多一個層次，雖然我本人不太喜歡，但我相信喜愛像茅台酒的人會喜愛這醬香味。再者，酒味在口中並沒有絲毫氧化跡象。如果有下一枝的話，相信透氣時間短一點已可解決。所以這豉油香並沒有影響我對這酒的評價。酒很好，現在飲應該是會令人留下印象的好酒。

1967 Giacosa Donato Barbaresco

Fairly deep intensity ruby colour with touch of haziness, this wine has barely over medium noses of savory, red plum, leather, tar, touch of soya sauce and raisin. It is dry with medium sharp acidity, medium alcohol and bodied with barely medium soft tannin. On palate it has medium flavours of prune, tea, leather, road tar, earth and touch of Madeira. Fairly long length with plum and tea finish. (88)


Tasted on 15 December 2013

老酒風範，發展成熟而正在走下坡，氧化的情況亦已經出現。雖則如此，酒的複雜性及力度仍有，仍可給與飲用者一點享受，快飲快飲。

1995 Barbaresco, Gaja

Deep ruby coloured with slightly higher than medium nose of rose, black cherry, licorice, black plum jam. It has medium acidity and alcohol. Fuller than medium bodied and quite high tannin but ripe and fine nature. Slightly over medium intensity flavours of black plum, cherry, spice, rose and touch of tar. Fairly long length with black plum and cherry type black fruit finish. (92) Still young.

Tasted on 13 July 2013

18年後酒仍須更多時間發展，香氣及酒味也足，口感也算豐富而餘韻亦長，只是花果味仍重，再過一段時間會更好。

1999 Sori San Lorenzo, Gaja

A dry wine with deep ruby colour. On nose it gives pungent aromas of red cherry, plum, rose, vanilla, clove, menthol, tea leaves with a touch of earth. It has medium acidity, more than medium ripe tannin but a bit firm at the moment. Full bodied. Medium alcohol with quite high intensity flavours of rose, cherry, plum, vanilla, clove, toast and tar. Heavier flavour compounds arise on palate with a long length and cherry and spicy finish (94)

Tasted on 27 Aug 2011