Somm David T

Independent Sommelier/Wine Educator

9.4

This is not ready but showing well for only being open an hour and not decanted. It is a wine that really should not be opened until it has had 8-10 yrs plus in the cellar. Not as tight as I imagined but tight.

While it has firm, fine grain tannins. It also shows beautiful & elegance. This is aged in small barriques for 12 months and then another 12 months in large Slavonian casks.

Lightly tart & sour cherries, strawberries, plum, raspberries, dry cigar box, sun to fruit teas, soft old leather, limestone, dry crushed rocks, dry to moist herbs, some white & black pepper, grilled meats, barrel shavings, very light baking spices-clove, nutmeg, vanillin, beautiful Asian spices, some dark, dry soil, pink & red roses for days, beautiful acidity, excellent balance, mid structured-toned, great finesse, elegant finish that sneaks it way to a long even finish that sets on earth & barrel powder.

94-95. Really good but hard to justify at $750. — 2 days ago

Doug Powers

9.1

I believe this was Aldo’s top Barolo back in the day(??), this is much more evolved than the 1982 Gaja Barbaresco, drying tannins and some just barely on the downside soy notes detract, as my brother always tells me, rarely are older wines great, but sometimes individual bottles are, still a very good 43-year-old Barolo!! — a year ago

with Jim

Sipping Fine Wine

9.3

Tasted this a year ago and tried again. Tucked atop a steep hill in the Langhe is the small village of Barbaresco, home of the GAJA winery. Pale lemon with an array of aromas of tropical, stone & citrus fruits with floral notes. On the palate rich pear & peach flavors with nutty herb and spicy notes. Long finish ending with fruit, herbs and generous mineral character. Nice! Aged well, will continue for another decade! — 5 years ago

Sipping Fine Wine

9.6

150+ years ago Giovanni Gaja opened small restaurant in Barbaresco, making wine to complement his food. 1859, he founded the Gaja Winery. Winery has been shaped by that of Angelo Gaja. Ruby, rich berry fruits aromas with earthy toasty oak notes. Palate, juicy cherry and raspberry with tobacco, black pepper, leather, structured tannins, wild acidity on rich long finish ending with espresso character. Just stating to show off. Needs Cellaring! Pricey, but Nice!! — 6 years ago

Space

9.4

Выпито в Пересмешнике с А. Болдыревым 06.05.19. Лучший барбареско на планете. Мягкое и нежное неббиоло. Декантировали 20 минут - надо бы больше. Друг рядом - это здорово, но настроение хуже некуда - хваленый regirafenib Свете не помог. Едем в Израиль - последняя надежда. — 7 years ago

Conrad Green

9.6

Soft cherry and leather. Very transparent and delicate. Haunting and pretty — 8 years ago

with BOT, Matt and 1 other

B

10

1999 Soldera Brunello. Lunch w A&S at Don G. Drank after the ‘82 Gaja Barbaresco. Stood up for 3 days prior and the wine was really clean. Slightly more sweetness than the Gaja but really enjoyed it. — 8 years ago

KA

9.4

Barry’s Prime Las Vegas — 7 hours ago

Doug Powers

9.6

Got 90% of the cork extracted before it broke because the last part stuck to the inside of the neck. Ended up decanting about 3 hours ago (through cheesecloth), but OMG, simply soaring dark fruits, floral, and lovely road tar as well, this is still somewhat primary fruit wise, but tannins and structure are now soft, supple and broad in its flavors, very long, lingering finish, great Cru Barbaresco!!! — 10 months ago

with Jim

Scott@Mister A’s-San Diego

9.5

1990 vintage. Last tasted 01.20.23 (9.6) and 05.16.21 (9.4). This slots in just between. Tastes as if from a colder cellar because this specimen was as fresh (too fresh) as a daisy. Decanted and tasted after 2 hours. Tannins for tannins sake. And I love big tannins. Less evolved than the January visit and drinking better than the 5.16.21 visit. Still bleeping massive as it ever was upon release back in the day. Very little has changed. This wine and the 1989 Gaja Sorí Tilden Barbaresco the two biggest, uncompliant wines with years to go before really revealing those hidden charms that I've tasted in recent memory. Getting closer but not quite ready to settle down any time soon. Out of a larger format bottle, must be positively overwhelming…like jumping to hyperspace accidentally…or on a boozy dare. 9.21.23. — 3 years ago

Sipping Fine Wine

9.4

150+ years ago Giovanni Gaja opened small restaurant in Barbaresco, making wine to complement his food. 1859, he founded the Gaja Winery. Winery has been shaped by that of Angelo Gaja. Under Angelo's direction, the the native Nebbiolo grape was elevated to world-class esteem. Ruby, rich berry fruits aromas, earthy herbs. Palate, juicy cherry and raspberry with tobacco, black pepper, leather, savory tannins, great mouthfeel on rich long finish. Needs Cellaring! Tasting Sample! — 6 years ago

Manny Abascal

9.4

Wine of night for me. Elegant, medium body, clean, rose, balsamic., all the good stuff. Energy and age. This producer sold to Gaja years ago. Rare wine, what a treat. — 7 years ago

with Henry

Esther Garcia

10

Ruby. Bitter almonds, menthol hints. Full bodied, rich. — 8 years ago

Antonio Galloni

Founder, Vinous

9.6

A great showing from the 2001 Asili. Aromatic, intense and sublime. A real pleasure to share and drink this bottle with my mom and dad. My parents introduced me to the wines of Bruno Giacosa (and many other Piedmont greats like Gaja, Vietti etc.) when I was in high school. The first Giacosa wine I remember buying for myself on release was the 1989 Barbaresco Santo Stefano Riserva. It cost the princely sum of $55 a bottle😱which at the time was a splurge that felt borderline reckless...Even today, there is nothing like the wines of the Maestro. 😋❤️ — 8 years ago

Jay Kline

9.4

La Ca’Növa is now under fifth generation leadership; they used to sell all their fruit to Gaja. Super traditional methods with a twist; they used botti made of Austrian oak instead of Salvonian. Vigna Bric Mentina is a sub cru of the Montefico MGA where the soils are relatively sandy.

Popped and poured; enjoyed over the course of two hours. The 2015 “Vigna Bric Mentina” pours a garnet color with a transparent core; medium+ viscosity and no staining of the tears. On the nose, the wine is developing with notes of ripe Morello cherry, raspberry, strawberry, roses with freshly cut stems, cedar chest, dried herbs and gravelly earth and minerals. There’s also a kiss of VA, just in case you needed a reminder that this is a traditional Italian wine, lol! On the palate, the wine is bone dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and slightly savory. This is absolutely baller. How did I sleep on this producer for so long? Oh yeah…I remember: access. I live in Omaha. Welp…now I have another producer to chase. Drink now with patience (enjoy the ride!) and through 2045. — 3 months ago

Somm David T

Independent Sommelier/Wine Educator

9.3

From one of my favorite co-ops. I believe they are still the third largest co-op in Europe. Their tasting room sits on the top of the hill in the center of Barbaresco under & to the side of the church with an easy downhill short walk to Gaja.

2019 was a very good vintage in Piedmont.

The nose shows some light smokiness and lightly grilled meats. Dullish fruits of; blackberries, dark cherries, poached strawberries, raspberries with notes of black raspberries. Sandstone, dark earth and dark withering flowers with red roses.

The palate is ripe, juicy and lush. Quite pleasant for a youthful Barbaresco. Blackberries, dark cherries, poached strawberries, black raspberries, raspberries & blueberry hues. Crushed sandstone & limestone, nice mid spice, dry tobacco, tough leatheriness, barrel shavings, soft presence mix of dry & fresh herbs, dry river stone, red cola, brilliant red florals, red & pink roses, excellent acidity with a nicely tensioned, structured, balanced, elegant finish that lasts minutes landing on wood & dry earth.

Another one to cellar 8-10 plus years. — 2 years ago

Sipping Fine Wine

9.4

150+ years ago Giovanni Gaja opened small restaurant in Barbaresco, making wine to complement his food. 1859, he founded the Gaja Winery. Winery has been shaped by that of Angelo Gaja. Pale lemon color, Chardonnay aged for 8 months in oak, aromas of rich stone and tropical fruits with notes of honeysuckle. Palate shows crisp pear, apple and peach flavors with vanilla and a citrus tang. Long finish, bright acidity ending with fruit, oak and mineral notes. Needs cellaring to bring it together. Pricey, but Nice! — 6 years ago

Bob McDonald

9.3

Very dark Ruby in colour. Classic Bordeaux nose in this case right bank being 50% Merlot, 40% Cabernet Sauvignon and 10% Cabernet Franc. Aromatic notes of Cassis muted plum and a tobacco note - nicely perfumed carrying on to the medium bodied palate. Very refined with good length. Angelo Gaja is a superstar of Italian winemaking having established his reputation in Piemonte, particularly Barbaresco, now has a base in Tuscany and, with this wine, coastal Tuscany as in Bolgheri - Italy’s answer to Bordeaux. One of the 1001 Wines. — 6 years ago

Sipping Fine Wine

9.3

Over 150 years ago Giovanni Gaja opened a small restaurant in Barbaresco, making wine to complement the food he served. In 1859, he founded the Gaja Winery. I was lucky enough to get a taste! Deep Ruby with rich complex aromas of fruit, floral and earth. On the palate cherry and ripe blackberry flavors with cedar and toasty cacao. Well balanced on firm tannins just about approachable, lingering ending with a rich earthy character. Nice. Tasting Sample.
— 7 years ago

Mark Oldman

9.5

This mature Barbaresco 🍷- 1982 #Gaja Barbaresco Sorì Tildìn - reminds me of how wine from #Piedmont can light up one’s sensory dashboard: a swirl of flowers, mint, and cherries on a medium weight frame, accented by a lovely earthiness. Concentrated and expressive, with a silky finish that turns a bit spicy after some time. The Sorì Tildìn vineyard is named after Angelo Gaja’s grandmother 👵 , and this refined effort is due tribute. — 8 years ago