2012 Giacomo Fenocchio "Bussia" Barolo

SKU #1292059 94 points Wine Enthusiast

 Aromas of underbrush, tobacco, sunbaked earth and mature black-skinned fruit lead the nose on this fantastic, firmly structured red. On the concentrated palate, notes of licorice, graphite and clove add depth to the core of mature black cherry. Drink 2019–2024. (KO)  (9/2016)

93 points James Suckling

 This is really excellent with ripe and savory fruit showing plum, strawberry and hazelnut character. Some tar undertones. Full body and firm tannins giving form to the wine. Better in 2018.  (3/2016)

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Price: $59.99
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Staff Image By: David Othenin-Girard | K&L Staff Member | Review Date: 3/23/2017 | Send Email
The stupendous 2012 Fenocchio is classic Bussia in everyway. The color is a rustic bloody red. A wild nose of dense dark tar, sweet dried roses & herbs, earthy red fruit. Dense but with great structure and length. No stinky new oak, no sweet over ripe fruit. It's a baby and needs sometime, but a fabulous under valued old school Barolo for the long haul.

Staff Image By: John Downing | K&L Staff Member | Review Date: 2/27/2017 | Send Email
Recently I've had a number of customers ask me to select what I consider to be a classic style Barolo that can be opened now or aged for a few years. I immediately pointed to this one. Fenocchio has been making outstanding wines of late and this one is especially noteworthy and worth seeking out. Nebbiolo fans will especially appreciate the classic aromas of deep purple fruit, tar, roses and minerals and a seamless palate with full, ripe tannins. We love this one.

Staff Image By: Diana Turk | K&L Staff Member | Review Date: 2/21/2017 | Send Email
Black tea on the nose, with lifted fruit and hints of tar and licorice, this Giacomo Fenocchio Barolo is classic and complex, sourced from perhaps the best part of the renowned Bussia vineyard, and treated to extended maceration – nearly 40 days on the skin! The earthy 2012 will benefit dramatically from more time and air but is still drinking beautifully now.

Additional Information:



- Tar and roses are the two descriptors most associated with this red grape grown, almost solely, in Italy's Piedmont, where it has achieved fame under the guises of the incredibly and age-worthy wines of Barolo and Barbaresco. Characterized by chewy tannins, high acidity, high-tone cherry and raspberry fruit and truffle aromas and flavors, Nebbiolo has rightfully earned its reputation. Sadly the late-ripening varietal is quite delicate and is prone to disease as well as damage by hail that frequently pelts the region. Outside of Barolo and Barbaresco, Nebbiolo is grown in the DOCs of Gattinara, Spanna and Ghemme. The Nebbiolos of the Nebbiolo d'Alba DOC in the southeastern part of Piedmont are generally lighter and more immediately approachable versions of the grape, aged for less time than Barolo and Barbaresco, which also makes them less expensive. Langhe Nebbiolos are generally made from declassified fruit from the aforementioned regions of Barolo, Barbaresco and Nebbiolo d'Alba.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.


- Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well.
Specific Appellation:


- Made from 100% Nebbiolo grapes, these wines take their name from the village of Barolo. A maximum of 205,000 cases per year can be made from 3081 acres of land divided between 11 communes and more than 1200 growers. La Morra, Barolo, Castiglione Falletto, Monforte and Serralunga are the most important communes and produce most of the exported wine. Barolo is a powerhouse wine in some communes but also more delicate in others (La Morra is the most delicate and Serralunga the most powerful). Recent technological and viticultural advances are remaking Barolo into a wine that is more consistent balanced. Producers here do not want to change the flavor or feel of their wines, only improve and eliminate poor winemaking technique. A wine of great perfume, body and size the classic nose of "tar and roses". Barolo is best served with roast meats the Piemontese classic would be "Stracotto del Barolo or pot roast cooked with a Barolo, game birds or powerful cheese.