Gaja

Sperss Langhe Nebbiolo

9.440 ratings
9.410 pro ratings
Langhe, Cuneo, Piedmont, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic
Top Notes For
Greg Gregory

Excellent.

Excellent.

Jan 28th, 2019
David T

Independent Sommelier/Wine Educator

9.5

This is a little past our 4 year anniversary of our visit there. Now, even if you are a professional, to visit, you need to make a $200 per person donation to their charity to visit.

Tonight, our pizza wine. One might want a more special occasion! For us, it’s an Italian Anniversary and close to the end of our outdoor season. So, it is a celebration! This is the last weekend of 80 plus degree daytime weather. We have 3-4 weeks before it starts raining.

The nose reveals, candied, ruby, stewed fruits of; blackberries, dark, sweet & sour, dark cherries, slightly roasted strawberries, dark currants & dark raisins. Limestone minerals, dark, rich, turned, black earth, dry crushed rocks, soft, sweet tarriness, some black licorice, leather, soft woodiness, chewy, salted, caramel, mocha, vanilla, dry brush with candied, floral, red, purple and blue florals.

The body is; full, ruby, ripe & juicy. The tension & structure are firm the length & balance are nearing its peak. Candied, ruby, stewed fruits of; blackberries, dark, sweet & sour, dark cherries, slightly roasted strawberries, dar currants, dates & dark raisins. Sucking on limestone minerals, sandstone, anise, dark, rich, turned, black earth, dry crushed rocks, soft, sweet dark, tarriness, some black licorice, leather, soft woodiness, chewy, salted, caramel, mocha, vanilla, dry brush with candied, floral, red, purple and blue florals. The acidity is round and near perfect. The long, ruby, slightly, tarry, ruby, rich, well balanced finish persists endlessly.

The 01 still has another 15-20 years plus of good drinking ahead.

Photos of; pizza night in the D&S Lounge.

This is a little past our 4 year anniversary of our visit there. Now, even if you are a professional, to visit, you need to make a $200 per person donation to their charity to visit.

Tonight, our pizza wine. One might want a more special occasion! For us, it’s an Italian Anniversary and close to the end of our outdoor season. So, it is a celebration! This is the last weekend of 80 plus degree daytime weather. We have 3-4 weeks before it starts raining.

The nose reveals, candied, ruby, stewed fruits of; blackberries, dark, sweet & sour, dark cherries, slightly roasted strawberries, dark currants & dark raisins. Limestone minerals, dark, rich, turned, black earth, dry crushed rocks, soft, sweet tarriness, some black licorice, leather, soft woodiness, chewy, salted, caramel, mocha, vanilla, dry brush with candied, floral, red, purple and blue florals.

The body is; full, ruby, ripe & juicy. The tension & structure are firm the length & balance are nearing its peak. Candied, ruby, stewed fruits of; blackberries, dark, sweet & sour, dark cherries, slightly roasted strawberries, dar currants, dates & dark raisins. Sucking on limestone minerals, sandstone, anise, dark, rich, turned, black earth, dry crushed rocks, soft, sweet dark, tarriness, some black licorice, leather, soft woodiness, chewy, salted, caramel, mocha, vanilla, dry brush with candied, floral, red, purple and blue florals. The acidity is round and near perfect. The long, ruby, slightly, tarry, ruby, rich, well balanced finish persists endlessly.

The 01 still has another 15-20 years plus of good drinking ahead.

Photos of; pizza night in the D&S Lounge.

1 person found it helpfulOct 12th, 2019
Amanda Yallop

Super fresh

Super fresh

Jun 22nd, 2014
Michael Larner

When turning 40 it is best to look back, hence thus 13 year old Sperss. Typically Cab Based, this wine still reveals the Piedmont signatures of asphalt and licorice. Not super peppery or dusty, and has a hint of balsamic notes. Truly a great wine, but perhaps not the strongest of the vintage.

When turning 40 it is best to look back, hence thus 13 year old Sperss. Typically Cab Based, this wine still reveals the Piedmont signatures of asphalt and licorice. Not super peppery or dusty, and has a hint of balsamic notes. Truly a great wine, but perhaps not the strongest of the vintage.

Feb 18th, 2014
Kyle Erickson

Co-Owner/Distributor Vance Erickson

9.0

Enjoyed this way more than I thought I would, classic wine.

Enjoyed this way more than I thought I would, classic wine.

Feb 18th, 2014
Yoon Ha

Master Sommelier/Wine Director Benu

9.2

I don't come across these too often, but this one was delicious.

I don't come across these too often, but this one was delicious.

Oct 3rd, 2013
Ron Siegel

Pizza night tonight Showing lots of dark fruits with notes of floral, spice & tobacco, This was still a brute, muscular & youthful that will need more time

Pizza night tonight Showing lots of dark fruits with notes of floral, spice & tobacco, This was still a brute, muscular & youthful that will need more time

Jun 27th, 2020
Manny Abascal

2001. I opened this because I thought the Cavalotto was flawed and I wanted a nice wine on Father’s Day. Turns out the Cavalotto was fine so I had a decadent day. This wine is 10 years from being ready. Noticeable wood influence, strong black fruits, over the top compared to the old Cavalotto.

2001. I opened this because I thought the Cavalotto was flawed and I wanted a nice wine on Father’s Day. Turns out the Cavalotto was fine so I had a decadent day. This wine is 10 years from being ready. Noticeable wood influence, strong black fruits, over the top compared to the old Cavalotto.

Jun 22nd, 2020
Jeroen Koenen

Regal wine, complex, complete and, after two hours of decanter time, perfectly ready to drink... strong, silky and suave!
Love it.

Regal wine, complex, complete and, after two hours of decanter time, perfectly ready to drink... strong, silky and suave!
Love it.

Oct 13th, 2018
Cem Orkut

Just wow...

Just wow...

Jan 8th, 2017