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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 53 notes) - hiding notes with no text | | | Tasted by wine_enjoyer on 11/11/2023 & rated 96 points: Amazing wine! I don’t agree with the previous comments that this bottle is either mature or needs to be consumed soon. To me there is still plenty of time left for it to stay in a cellar and enjoy over the next decade. However, it is most definitely ready to be drank now.
The complexity is absolutely brilliant. It’s structured and bold. The hotter vintage shows in a representation of darker fruits. It is just starting to be tertiary aroma dominant, so that’s why I don’t think either mature or past the prime.
Colour: medium+ intensity garnet.
Acidity: medium high.
Tannins: medium high.
Texture: high (velvety).
Finish: long.
Aromas: dark cherry, black berry, hints of balsamic (classic ageing Italian note), rose peddles, sage, and nutmeg. (441 views) | | | Tasted by Richard P Howden on 5/20/2023 & rated 91 points: Beautiful floral nose but palate showing a bit of ripeness on this bottle. Still deep, well fruited and nicely complex spicey finish. (763 views) | | | Tasted by hargy on 4/2/2023 & rated 91 points: this is mature and starting to struggle to find its fruit but still quite delicious - I would be inclined to drink any remaining bottles soon (833 views) | | | Tasted by Argrath on 10/29/2022 & rated 89 points: (Blind tasting)
Full, mature nose. Dried fruit, nuts and prune. Good depth with hints of perfume. (No typicity on the nose.)
Fullish, mature palate. Still tannic. Dark fruit and a bit fiery. Very strucured but also a bit rustic and four-square. Dry and pruney finish.
Not much Nebbiolo typicity left. Taste like mature, italian wine from any place where the tannins overwhelm the fruit and body.
Would not hold on to this one. (1106 views) | | | Tasted by acyso on 9/6/2022 & rated 90 points: Flickinger dinner (Chicago, IL): I liked but didn't love this. To my palate, this was a little heady and weighty for a nebbiolo, and the slightly roasted flavours alongside didn't do it any favours either. Fortunately, that's the only extent of the vintage here; the wine is otherwise quite classic and typical. The fruit is certainly ripe and showing what seems like early maturity, even if there's no rush to open bottles of this anytime soon. (2125 views) | | | Tasted by joshabramson on 12/12/2021 & rated 94 points: Juicy and lean, lots of acid and a bit dry on the finish. Still quite youthful. (1933 views) | | | Tasted by champussi on 11/21/2020 & rated 93 points: Sehr schöner Barbaresco mit allem was man erwartet. Das schwierige Jahr ist nicht zu merken! Verträgt noch viel Luft. Jetzt und bestimmt noch 7-10 Jahre toll zu trinken! (2214 views) | | | Tasted by hargy on 4/18/2020 & rated 93 points: wonderful - mature, complex and long (2387 views) | | | Tasted by Rolls223 on 4/4/2020 & rated 92 points: From Magnum. Quite good for this warm vintage. Tannins soften but still present. Could have been kept some extra years . Nice (2309 views) | | | Tasted by OldKingBalthazar on 4/10/2019: Great example of what a great winemaker can do in an average/bad year. 2003 was a hard vintage for a lot of Langhe winemakers, but Gaja pulled an out pretty good barbaresco from a hot vintage. Ruby red in color. Strong floral perfume on the nose. Red cherry, strawberry, and a bit of oak that still needs to integrate. A little to be desired on the finish, but a really lovely bottle of wine. (2757 views) | | | Tasted by hargy on 12/13/2018 & rated 92 points: beautifully made wine, mature but should keep for the medium term - delicious! (2554 views) | | | Tasted by EMichels on 1/7/2018 & rated 91 points: (Old notes - tasting date not accurate) Great definition; Solid fruit; Much strength; Very nice (2845 views) | | | Tasted by jsebiri on 10/8/2017: This was very nice red , probably the smoothest Barbaresco I have enjoyed . Fruits and tannins were in harmony here , I think I would say very integrated wine . (2775 views) | | | Tasted by Honeyburst on 6/19/2017 & rated 93 points: So Gaja. Super integrated wood and impecible control of an otherwise hot vintage. That heat is really hard to spot here. Great wine craftmanship. (3395 views) | | | Tasted by Richard P Howden on 6/12/2017 & rated 92 points: Beautiful floral nose of rose and cherry, hints of tar. Palate is rich, dry with lots more red fruit and great length. Superb balance so fantastic with food (tortellini and tomato sauce). A lovely Barbaresco. (2927 views) | | | Tasted by astroman on 9/29/2016: Mid Life Crisis Dinner: This was Gaja as i knew it. Pure red fruits and loving aromatics. (4030 views) | | | Tasted by Argrath on 8/30/2014 & rated 93 points: Lovely perfumed nose. Sweet cherries. Elegant and subtle, but also generous. Some sand, some gravel, some mineral. Only a hint of tar, more on the flowery, perfumed side.
Incredibly generous, pure palate. Of course tannic, but also harmonius. Very good grip. Pure cherry fruit, some hints of rhum, tar, sand and mineral. Slightly bitter finish. Very long.
Presented by me I added info from an aquiantance who once visited Gaja. They had told him that normally the grapes going into the standard Barbaresco comes from down the slope with more clay and moisture. In a hot year like 2003 this actually made the grapes better than from some of the more fancy sites. Believe it or not... But the wine was very, very good. (5547 views) | | | Tasted by JOsgood on 4/8/2014: Smooth and polished with good structure and fruit. Tastes very young. (5550 views) | | | Tasted by brettfiner on 12/7/2013 & rated 95 points: Solid wine drank w Craig at Zachys auction. Silky smoothe wine great fruit w/ medium body. perfect afternoon wine, could drink this everyday for the rest of my life. Popped and poured, didn't need decanting, just a top notch expression of Barbaresco. (5503 views) | | | Tasted by Yiannis on 3/28/2013 & rated 93 points: Drank at Sale e Pepe restaurant. Bright ruby. Red cherry, florals, leather and vanilla on the nose. Still obvious oak that needs some time to integrate. Medium-bodied with firm but ripe tannins, high acidity and a long aftertaste. Still youthful but absolutely enjoyable and promising. Excellent effort from a lesser vintage. (5945 views) | | | Tasted by Stefanos T. on 3/28/2013 & rated 91 points: This wine has potential but at the moment it is marred by new oak flavors which are not integrated.
Shows how new oak aromas, when not integrated, clash with nebbiolo.
Give it time. (6452 views) | | | Tasted by BillyT on 3/9/2013 & rated 93 points: Dinner at Brusketa in San Antonio. Great food GREAT wine. No notes, sorry but suffice it to say 'that's my Gaja'. Incredible even in an off vintage. (3709 views) | | | Tasted by tomimeson on 10/8/2012: Jerry Drummond's birthday dinner (3885 views) | | | Tasted by DRS-Inc on 8/17/2012 & rated 92 points: Tasted at CAL-ITAL Summer Wine Fest & Jazz Reception at H2o Pool Bar in the Golden Nugget Atlantic City. Floral nose w/notes of rose petals, black & red berries. Tart black cherry & berries on palate & smooth moderate finish. (3671 views) | | | Tasted by Vinpro on 7/3/2011 & rated 95 points: Decanted for 2 hours. Explosive bouquet of ripe blackberries, spices, roasted oak, pine nuts, strawberries, truffles, earth. Once touching the palate, multilayers of fruits waiting to present itself, with structured silky textures, balanced tannin and just enough presence of acid giving it's full bodied flavour. Paired with oysters to start, seared scallops and thai red curry lamb. The impression of the wine is that it is extremely flirtatious with all the above challenging epicurean cuisine, giving it's different sides of fruits flavours to please in all its attempt, by the end, whatever flavour you want the wine to be, you got it. Devilish. Cocoa sweet long durable finish. (4076 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2007, IWC Issue #135
(Angelo Gaja Barbaresco) Subscribe to see review text. | By Antonio Galloni
Vinous, Italy’s 2001 Barolo and 2001 and 2003 Barbaresco vintages (Oct 2006)
(Gaja Barbaresco) Subscribe to see review text. |  By Gary Vaynerchuk
Wine Library TV, Classic and Important Names in Wine., Episode #199 (3/13/2007)
(GAJA BARBARESCO) #2; COLOR-very nice; NOSE-classic sour cherry, like a Spanish sherry, a little oregano, a little tight;; TASTE-sour cherry, excellent mouthfeel, a little lighter, very polished & structured, dark chocolate on the finish, extracted cherry jam on the mid-palate, little Asian Spice, black & white pepper, an exceptional bottle of wine; AG-93; GV-93 93 points |
NOTE: Scores and reviews are the property of Vinous and Wine Library TV. (manage subscription channels) |
| Gaja Producer website
Located in the Tuscany and Piedmont regions of Italy, Gaja makes collectible Nebbiolo, Sangiovese, Cabernet Sauvignon, and Chardonnay wines, including the Langhe Conteisa label. Gaja wines are among the highest-rated in all of Italy. It is perhaps best known for its Super Tuscans, which are some of the most elegant on the market. However, the estate also makes top-quality wines rooted in Italian tradition, such as Barbaresco. It is perhaps the most lauded Barbaresco producer today.
Although the estate produces 18 different wines, the production is low at just 350,000 bottles per year, making these wines very rare. The best Gaja vintages include 2018, 2016, and 2015 as well as historically well-performing vintages such as 2013, 2011, 2010, 2008, 2004, and 2003. Many of Gaja’s best vintages have received perfect scores from criticsGaja BarbarescoWine description
“Barbaresco” is doubtless the most prestigious wine produced by Gaja winery, famous worldwide for its excellence. Nebbiolo is the only variety used, pure 100%.
The 14 vineyards are located in the district of Barbaresco and have an elevation that swings between 250-330 meters above the sea level. The total surface covers 21,4 hectares, where the vines have a medium age that counts around forty years old.
The wine making is managed separately. After fermentation, maceration and 12 months aging in wood, all the different wines coming from the 14 vineyards are assembled together. The final product is then submitted to a further aging of 12 moths in wooden barrels. Year after year, harvest after harvest, Barbaresco DOCG produced by Angelo Gaja has become greater and greater. It is a surprising wine under all the points of view. It is produced with selected grapes coming from different vineyards, showing its great quality and its unique elegance.
Features of red wine “Barbaresco” from Piedmont
Intense garnet red colour. The perfume recalls red berries, with floral sensations of violet, hints of aromatic herbs, spices, white pepper, tobacco and anise. The taste is silky and rich at the same time, supported by energic tannins that let it age also ten years. Great persistence.
Notes from the producer:
The Gaja family settled in Piemonte in the mid-17th century. Five generations have been involved in winemaking since Giovanni Gaja, in 1859 founded his winery in Barbaresco, in the heart of the Langhe area.
The Gaja name represents a legacy of qualitative supremacy maintained by the family over five generation.
The Nebbiolo vine is particularly affected by the small differences in the various types of soil. The blend of the grapes coming from the 14 vineyards stresses the features of the different terroirs, thus creating a complex and balanced wine. The bouquet smells of soft fruits, flowers, delicate spices and mineral notes. The structure is dense but elegant. It has a lingering finish with refined tannins. Each Gaja Barbaresco is the faithful expression of the production year and is suitable for a long bottle ageinNebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)Barbaresco Geographical details of the DOCG down to single vineyards. The vineyards belonging to the comune Barbaresco can be found here |
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