| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments More... |
|---|---|---|
| Red |
2013 Gaja BarbarescoNebbiolo more |
4/8/2017 - Tim Heaton Likes this wine: NROpera Wine 2017 - 100 Great Producers (Verona, Italy): The nose is already quite expressive, though, not unexpectedly, the palate's fine structure has this rather tightly coiled at the moment. With some coaxing, even more complexity emerges. Classic aromas and flavors, there's little doubt this is gong to deliver the goods, but not before some much needed bottle rest for at least 4-5 more years - even better in 10. If opening anytime soon, Audoze all day, maybe more. Will probably outlive me by a good margin. recommended |
| Red |
2016 Gaja BarbarescoNebbiolo more |
2/4/2021 - Tim Heaton Likes this wine: NRAerated to decanter one hour. Really too young, but the sweetly scented, ripe red fruits are already showing a good degree of appeal, if not developed complexity. Fine, elegant, and structured, be sure to stash this one at the back of the cellar. <HOLD> Based on its full potential, of course it's highly recommended |
| Red |
2006 Gaja BarbarescoNebbiolo more |
12/27/2016 - la turque wrote: 95 pointsPrime time for this wine. Colour ruby-garnet, showing a good amount of age. After an hour in the decanter, a nose of black fruits, flowers, leather, some tar. Soft, chalky tannins on the palate, with fresh acidity and lovely, sweet fruit. Medium bodied and somewhat feminine. A great wine, in its prime drinking window. |
| Red |
2000 Gaja BarbarescoNebbiolo more |
7/23/2017 - paul195 wrote: 92 pointsHad the 1998 and 2000 side by side -- As with the last two times I have had this pair, the 2000 is brighter and sharper edged than it older suaver sibling. Both are drinking well for their age, they still have lots of cherry fruit, pronounced floral notes laced with tar. Both are balanced mid weights with the 2000's acidity and slightly tarter fruit making it a great match for the pasta course of pappardelle with wild boar ragu. The 1998 had a velvety texture and a sweeter cherry fruit core, which was well matched to a pan roasted duck breast served with fig and onion marmalade. Both wines should continue to improve over the next 5 years and drink well for another 10 years |
| Red |
2000 Gaja BarbarescoNebbiolo more |
7/20/2019 - acyso wrote: 93 pointsSaturday BBQ (Chicago, IL): Served double blind. Correctly guessed as Piedmont based on the tannins alone. Very silky, with fruit that is of a riper tone, but with plenty of the necessary counterbalancing acidity. I was guessing this was a traditional producer, as there was no discernible new oak on this. Neither was there any modernist polish -- just a well-made, if a little big-boned, classically styled nebbiolo. I never got to the producer call but was in the right ballpark as far as age. |
| Red |
2004 Gaja BarbarescoNebbiolo more |
2/10/2019 - Papies wrote: 93 pointsThe Papies join the 8000 Tasting Notes Club: Once again very solid and great to see this more restrained and more pure Gaja expression but still with good fruit and well managed ripeness. |
| Red |
2013 Gaja BarbarescoNebbiolo more |
11/22/2017 - Eric Guido Likes this wine: 95 pointsThe nose was dusty and dark with notes of dried cherry, crushed seashell, dusty cedar, roses, and soil tones. On the palate, I found silky textures which were quickly firmed up by fine tannin with dried cherry, inner florals, and savory spices. The finish was incredibly long with cheek-puckering tannin. Tight, firm and packed with potential, the 2013 Gaja Barbaresco is gorgeous. |
| Red |
1996 Gaja Langhe Nebbiolo Sorì TildìnLanghe DOC more |
4/20/2015 - forceberry wrote: 95 pointsUntil 1995 this was a single vineyard Barbaresco from a hilltop vineyard with southern exposure (Sorì) named after the matriarch of the family, Clotilde "Tildìn" Rey. From 1996 onwards, there has been an addition of 4-5% Barbera to the wine, declassifying the wine as DOC Langhe, until 2016. |
| Red |
2016 Gaja BarbarescoNebbiolo more |
12/7/2019 - Andre Brattland wrote: 94 points100% Nebbiolo from 22 hectares of vineyard spread over 14 different vineyards. The vines are on average 40 years old. The grapes from the 14 vineyards are vinified separately. After 12 months, the wine from the different vineyards is blended together and ripens further on larger oak barrels in new 12 months before bottling. |
| Red |
1998 Gaja Langhe Nebbiolo Sorì San LorenzoLanghe DOC more |
9/21/2023 - NostraBacchus Likes this wine: 96 pointsPerfectly healthy deep color. Explosive and perfectly open, with notes of dark cherries, some plum, christmas spices, candied violets, menthol, tobacco, more spices, a touch of licorice. It's medium-full bodied, with very good persistence, there is medium-high acidity and medium tannin that has melted away quite already. Very good length. A superb Gaja that still has 10+ years ahead. Wow. |
| Red |
2010 Gaja BarbarescoNebbiolo more |
1/14/2015 - Barolo Drunkard Likes this wine: 94 pointsNo big explanations needed for this producer. A Legend. Everybody with interest in wine in Piemonte seems to have their own stories and opinions about him; some nice, some maby not so nice; but nobody is questioning he`s wine making skills and importance for the region. Barbaresco, of course, wouldn`t be Barbaresco without him. He`s present is almost ghostlike. 3 people found this helpful, do you? Yes - No / Comments (1) |
| Red |
2016 Gaja BarbarescoNebbiolo more |
1/16/2020 - Burgundy Al wrote: 95 pointsFlickinger Customer Appreciation Tasting (Casino Club - Chicago IL): Walk around tasting. Wow! Red cherry and berry aromas with dried roses, anise, fresh thyme and clove. Similar start on palate with robust red fruits again. Firm middle is followed by a long, elegant finish, even also slightly grippy for now. 95+ point potential, 2025 forward. |
| Red |
2001 Gaja Langhe Nebbiolo Sorì TildìnLanghe DOC more |
8/25/2017 - Tim Heaton Likes this wine: NRIt's been years since my last experience with this; that said, it's still kind of young, i.e. still developing complexity. I'd double-decanted this (1 hr) the night prior, and served (after 24 hours in the fridge) at 61F. At that temperature, and with as much aeration as I'd given it, the wine had many good scenes on its storyboard - earth, elegance, subtly high-toned, very fine tannins, good, fresh acidity. There were some brief fireworks here and there, but mostly the wine was just a great partner to good food and friendship, and so it's much more memorable in that context. If I had any more, I'd hold another 4-5 years with the expectation that more complexity will/might have developed. Linear in a good way, quite good overall. recommended |
| Red |
1995 Gaja Barbaresco Sorì TildìnNebbiolo more |
6/21/2019 - MrOctoberfest Likes this wine: 95 pointsPerhaps the best Barbaresco of my life. Wine Speculator gave this a 79? James Bin Laube and company are absolute morons. Even though this is somewhat modern, it rocks. Spice, cherries, roadtar and flowers. |
| Red |
2000 Gaja Langhe Nebbiolo Sorì TildìnLanghe DOC more |
12/26/2020 - In2wines wrote: 91 pointsChrismas Eve 2020 |
| Red |
2006 Gaja BarbarescoNebbiolo more |
3/6/2017 - wineappreciation wrote: 92 pointsPrunes, plums, sour blackberry, soil; a certain depth, intensity, an agedness, powerful; not so much enticing as reassuring and protectively assertive, but with a distinctive character of its own |
| Red |
1997 Gaja BarbarescoNebbiolo more |
3/13/2018 - Lsqrd1964 Likes this wine: 97 pointsI bought this wine from Christies about 10 years ago. I knew about the reputation of the vintage and wanted to get some "drinking" wine that would be high quality but that did not require me to age them forever like great Barolos. Of course, there was never a chance to drink them. Until a friend came over and we picked it up from the cellar to have with some roast chicken. What an amazing bottle. And I thought barbaresco doesn’t age. It was still tannic and closed at first but about an hour after opening the wine opened up magnificently. Wonderful tarry, mineral nose with spices and secondary smells, a bit sherry like at first, but this blew off quickly. The body was medium to full, a bit thick and chewy with tannins very clearly present at first but superbly layered and structured, not a monster wine, but it made its presence known. As the wine evolved in the glass, the fruit burst onto the palate - mineral, steely flavors, earthy notes mixed with black fruits underpinning the spicy touches. The tannins faded into the background but one could still feel them a little, specially on the finish. A wonderful combination of power and structure, less elegant than an old Barolo but just delicious. It was a great bottle of wine. Still have some more - so can wait t see how it evolves. |
| Red |
2000 Gaja Langhe Nebbiolo Sorì San LorenzoLanghe DOC more |
3/29/2018 - Markus IWC wrote: 91 pointsGaja 2000 tasting, wine #6: slightly darker fruit, creamy nose, hints of caramel, leather, smoke, tar. Oak cover the bright Nebbiolo fruit, gets better with time in glass. Needs lots of air. Warm mouthfeel. 95% Nebbiolo, 5% Barbera. |
| Red |
1978 Gaja Barbaresco Costa RussiNebbiolo more |
7/27/2016 - fcxj wrote: 94 pointsMint and acetone on the nose. Fine, fine tannins. Very long and impressive. |
| Red |
1999 Gaja Langhe Nebbiolo Sorì San LorenzoLanghe DOC more |
11/23/2020 - vinhonotte Likes this wine: 93 pointsPale ruby with a purplish hue. Ripe cherry and cranberry on the nose, with some green leaves, fresh herbs, roses, liquorice, and walnut. Still quite a bit from the tannins but not to the level expected of Nebbiolo, and some tart acids which make the fruits seem like herbed tomatoes, and underripe cherry, and rosy floral flavours as well as green savoury Italian herbs, then a slight grey smoky sense. Long floral smoky finish. Nice! |
| Red |
2014 Gaja BarbarescoNebbiolo more |
2/22/2020 - mchern02 Likes this wine: 94 pointsBeautiful, young and fresh Barbaresco which was decanted for an hour; rose petals, zippy fruit, and nice minerality led to soft, mouth feel and lengthy finish. Reminds me of young good burgundy |
| Red |
2014 Gaja BarbarescoNebbiolo more |
12/11/2022 - Condrieu82 Likes this wine: 93 pointsSlow ox’ed for two hours. Dark garnet with slight bricking on the side. Expressive nose with cherries, leather. Nice balance with good acidity and chalky tannins. Layered, fresh, slightly minerally-driven, with cherries, tobacco leaves, leather, anise notes to precede a medium -long ending with oak and spice notes. My first Gaja and I was impressed by the refinement and depth. Hold 3-4 years if you can. Thanks to our guests for bringing this! |
| Red |
1974 Gaja BarbarescoNebbiolo more |
1/22/2021 - Jnnfrwtts Likes this wine: NRGot it as a gift from my husband who bought it at an auction. Was afraid this would be dead but it still presented nice flavours, quite subdued and probably already a bit downhill from its peak. Shy at first but opened up with cherries and raspberry candies on the nose after a few minutes. Rose water, violets and perfume later on on the palate. Lastly presented some truffles and mushrooms before it fell flat in the glass after maybe three hours of joy, sniffing and drinking. 2 people found this helpful, do you? Yes - No / Comments (1) |
| Red |
2014 Gaja BarbarescoNebbiolo more |
12/11/2022 - bucktooth22 Likes this wine: 94 pointsLight ruby with orange hue, long legs , on 👃 sweet cherries, prunes, wet forest floor, vanilla, walnuts, graphite, leather. Bone dry, medium structure, smooth frontal tannins, light alcohol burn on throat with textured cherries, black currant finish. |
| Red |
2013 Gaja Barbaresco Sorì TildìnNebbiolo more |
7/10/2022 - norway08 Likes this wine: 97 pointsAhhh... This is poetry in a bottle. Deep purple colored, with a rich body and great complexity. Aromas of dark cherries, blackberry, lavender, walnut, leather, truffle, cedar, tar and spices. It has a subtle texture and ripe tannins. Needs som air to open up. Pure class and finesse! 2 people found this helpful, do you? Yes - No / Comments (3) |
Search Results for "Gaja Barbaresco" - Save This Search
- Tasting notes: 3,044 notes on 172 wines
