Beautiful out of the gate. Very cloudy and faded edges. Forward nose of leather, dried roses, tar, touch of iodine and red fruit. More open and initially more enjoyable than the 71 Sori Tildin
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Knights of Alba (KOA) BYO Barbaresco Dinner (Legacy Records): Drinking well. It’s a hint cloudy and so there’s a bit of sediment all stirred up in it but also some good vibrancy. Lots of power and structure (perhaps from some of the oak treatments?).
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The bottle and fill were in excellent condition. The cork crumbled considerably and I strained the wine through a tea strainer and gave it a dent decant for a few hours. It was singing when we got to it. The nose was all decaying rose, truffle, earth and leather. There was a sweet, vinous note on the palate and plenty of savoury nuance. It had good build and was rich and heady, with a finish that was expansive and long.
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Had this last at a big dinner after a powerhouse lineup of burgs, and it was a great way to wind down. Completely tertiary and resolved but beautifully complex and ethereal. It was hitting the spot for me, and I liked it better in the role of quasi-desert, rather than clean up hitter. If you have them I’d be drinking them here (95-96)
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71" b-day party: Double magnum. Opened the bottle 9pm a night before (taste of sour, flat with little fruit - still alive), and put the cork back on. Tasted again at 3pm (18 hours after opening), the wine is still a bit high acidity, but the fruit came out nicely. Double decanted half of the bottle, and put it back with cork left opened until 6pm (21 hours after). The bottle is ready with another 1 hour of bottle breathe, with violet and cheery nose, full body, integrated fruit and perfume with long finishing. The 76 Gaja Barbaresco was also nice, but the body was thinner with less fruit. Great line up
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Served blind at friend’s 50th birthday, nose was very liqueurish, nail polish, coffee, sherry, port like, lots of VA on the nose, thought an aged Rhone, popped & poured so we left this to sit hoping it would mellow but it never got better, wild, bitter dark chocolate, too port like though the palate was fine
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Small sample from 2 days ago. Oxidative notes already by the time we got to it. But by all accounts was great at the dinner. Bottle had been stood upright for than a month and properly prepared. Thankful for a taste of history.
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Worst cork I've ever seen. Partially crumbly, partially stuck to the bottle, came out with extreme difficulty and was a total mess. However, it did do its job, as the wine was flawless. The wine was extremely old, but that is not a flaw in and of itself. The color is yellow at the edges, and deep gold toward the center, and we were not expecting much. But the wine is quite lively, with tea, dried fruit and leather aromas. Moderate acidity and the remnants of sweet fruits meld into a reasonably complex drink. The central characteristic though is the wine's advanced age, and likewise advanced stage of decline. It must have been an incredible wine in its youth.
Giacosa weekend - lunch at Masseria (Masseria, DC): Beautiful mature large scale nose displaying strawberry jam, dry cherry, leather, curry, dark spices, strong iron/mineral. Fully integrated harmonious palate, nicely layered subtle sweet red fruit, silky and polished, bright acidity, strong iron mineral, mostly resolved tannins and a medium to long subtle sweet fruit driven finish with iron and leather at the end. I slightly prefer the rounder and warmer red fruit of the 71 Giacosa San Cristoforo. At the peak but no need to rush. Excellent showing.
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a large format at 3.78 liter, alcohol level indicated at 14.5 degree. obvious young and dense, size does matter. in memory, lots of chinese herb medicine notes on the both nose and palate. given the unique once a life time experience, it was my wine of 2018!
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Gaja Sori Tilden White Truffle Dinner (Ai Fiori): Spectacular nose that even exceeds that on the ‘71 Sori Tilden in the same flight. Soft strawberry fruit, mild smoke, and pleasant soil influence. Totally Burgundian in terms of layers of spice, smoke, and nuanced red and black fruit. On the palate this has soft black tea and sweet red fruit. Very good but a click less moving than the nose alone promises. With more time this '71 and the Sori Tilden become more similar on the palate. Both fantastic, but the straight Barbaresco takes wine of the night for this guy.
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Exhibited the standard aged nebbiolo characteristics of dried cherry, leather, forest floor, mushroom. Presentation was a step above others I have had, with gorgeous texture, freshness and energy about it which was really exceptional for such an old wine. Finish was refined and balanced. Let it slox-ox in the bottle for a few hours and was good on day two also.
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Light clear red. N: still fresh, red berries, tar, deep and inviting. P: relatively intensive fruit, mushrooms, small tannins, heat in the end, good length.
Fabulous wine, still very enjoyable, may hold out for some years more. Favorite of the evening.
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(BYO Blind tasting) Very mature and full nose. Spicy ans slightly robust. Minerals, forest floor, dried cherry fruit. Clear notes of tar and gravel. Mature, slightly sweetish palate with melted tannins. Christmas Spices, cranberries, barnyard and all sorts of tertiary development made this hard to identify. Some went for Rhone, others to Burgundy. The palate was very elegant and ethereal. A very good bottle!
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Aged Barolo and Barbaresco tasting (Imperial Treasure Shanghai Cuisine, Ngee Ann City): Aged Barolo and Barbaresco tasting: Francesco Rinaldi '45, '67 and Gaja Barbaresco '65, '71. Tasted blind, 2nd of 4 Barolo. Fully matured appearance, dark orange with cloudy core and brownish, colourless edge. Subtle nutty, caramel nose along with dried fruits, dried cherry, dried plum, cedar, earth, dried tea leaf and hints of smoke. Sweet and strong entry, with nuances of dried plum, tea leaf, dried cherry, dried herbs, some musky character and hints of nutty notes. Balance acidity, long spicy aftertaste, nice and persistent, with soft and fine tannins. Not approachable at first but it gradually improve and show good complexity. I would not expect my second tasting on '71 Gaja will be hugely different from 6 months ago and hence did not get it right from blind due to bottle variation. That said I am little disappointed as this bottle did not meet my expectation.
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At the Festa Gala dinner. Graciously shared by Ed Milstein. From 3,78l.
A savory and mature floral/ rose perfume that is on the down side of mature peak. A little soy, fig, rose, and mature fruit, this is thinning out a bit. Still interesting with the supple softness of Barbaresco on a declining level. Still quite long and enjoyable though. 89 pts
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Dark ruby with brick red hue, amazingly the colour seems darker than usual aged Nebbiolo. Nice bouquet with signature tar and roses, tobacco, dried fruits, dried cherry and raspberry. Subtle and elegant. On palate it exhibits blackcurrant, dried cherry, tobacco and tar. Complex and elegant, with good seamless mid palate flow to a long persistent finish. The tannins is very fine and still present with a soft grip. This is a very good bottle, mellow, harmony and pleasant.
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Min femte flaske og nest beste. Åpnet med litt buljong, men det blåste av etter en halvtime lufting i store glass. Utrolig fresh vin med en lekker syrlighet, helt rent aromabilde og tjære, fioler(fortsatt!) og rett og slett moden nebbe. Klarte på mirakuløst vis å både matche fasankjøttet, rydde opp etter foie gras-fettet og harmonere med vin santo-dynkede sultanrosiner.
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The wine looks Rosy colored. The legs are Medium. It smells like Dust, Mushroom, Rose, Game, and Raisin. It tastes like Cherry, Cedar, and Tar. The body is Medium/Full. The wine is textured Bright. The wine finishes Medium.
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Burgundy vs. Piedmont: 1971, 1978, 1985 (Boka - Chicago IL): Served blind. Floral elements made this easy to identify as from Piedmont. Dominated today by tannic structure, with fruit, spice and earthy elements less in the forefront. Not a great showing.
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DAY1: Opened, and the cork fell totally apart. It was a total mess with a lot of cork in the wine. After some work I managed to get most of it out. However, while doing this extra excercise, the aromas was playing with me.. The wine expressed a wonderful aroma profile of roses and anis. After pouring a glass, it showed a great complexity of aromas, adding some cherries and autumn leaves as well. What better is there than to smell a perfect mature and complex wine. The mouthfeel followed up on the nose, and showed a complexity yet elegance and a freshness good mature wines from Piedmont is about. Nice acidity, very nice showing fruit (even fresh red berries kind of fruit), and very softened tannins. And the wine goes on for almost a minute. After a while the wine expresses some "deeper" elements like liquorish and leather, interwoven with the freshness of roses and cherry/red berries.
Day 2: I kept 1/2 the bottle just korked and in the fridge for the next day, to see how this would stand the test of time. Being souble decanted the day before (due to kork and quite some sediments) I was a little scared of how this 38yo would manage such a rough treatment. I was amazed! The aroma profile is a little more to the elegant style, but that is not necessarily a bad thing - just a touch different. More of the red berries, and less of the more "deeper" aromas. The mouthfeel is approximately as for day 1. The wonderful acidity provides a solid backbone for the fruit to play around. And there surely is fruit left in this bottle! :) I'll save a little for day 3 as well, just to see how far this wine is actually willing to go..
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The 1971 Gaja Barbaresco was absolutely exquisite. My nervousness about the condition of the bottle dissipated immediately on opening- the Gaja showed an intoxicating perfume of sweet violets, rose petals, truffle and licorice, with a textbook Barbaresco feminine profile. On the palate, the sweet core of fruit was still vigorous and persistent, with just enough remnant tannic structure to keep it firmly focused. Absolutely at peak- I'll drink my single remaining bottle soon.
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Ancient Piedmont Tasting (New York off-line): Opened 2 bottles - notes from the better of the 2. Nose of cedar and forest floor. Reasonably youthful, with classic Gaja notes - great cherry, cedar, and some tarry notes.
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Zachys Icons of Italy Tasting (Zachys): This is thin and brown. Gradually becomes a darker brown. like a nut. Very caramel, not alot of fruit. This bottle is over the hill. NR
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12/19/2023 - johnh1001 wrote: 94 Points
Even cleaner than the last bottle
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5/3/2023 - LB88 wrote: 93 Points
Very well developed and quite tertiary with tannins still present but quite rich and powerful.
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4/1/2023 - johnh1001 wrote: 94 Points
Beautiful out of the gate. Very cloudy and faded edges. Forward nose of leather, dried roses, tar, touch of iodine and red fruit. More open and initially more enjoyable than the 71 Sori Tildin
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2/21/2023 - MC2 Wines Likes this wine:
Knights of Alba (KOA) BYO Barbaresco Dinner (Legacy Records): Drinking well. It’s a hint cloudy and so there’s a bit of sediment all stirred up in it but also some good vibrancy. Lots of power and structure (perhaps from some of the oak treatments?).
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8/3/2022 - Jeremy Holmes wrote:
The bottle and fill were in excellent condition. The cork crumbled considerably and I strained the wine through a tea strainer and gave it a dent decant for a few hours. It was singing when we got to it. The nose was all decaying rose, truffle, earth and leather. There was a sweet, vinous note on the palate and plenty of savoury nuance. It had good build and was rich and heady, with a finish that was expansive and long.
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4/15/2022 - kr522 wrote: 95 Points
Had this last at a big dinner after a powerhouse lineup of burgs, and it was a great way to wind down. Completely tertiary and resolved but beautifully complex and ethereal. It was hitting the spot for me, and I liked it better in the role of quasi-desert, rather than clean up hitter. If you have them I’d be drinking them here (95-96)
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12/11/2021 - schan109 Likes this wine: 95 Points
71" b-day party: Double magnum. Opened the bottle 9pm a night before (taste of sour, flat with little fruit - still alive), and put the cork back on. Tasted again at 3pm (18 hours after opening), the wine is still a bit high acidity, but the fruit came out nicely. Double decanted half of the bottle, and put it back with cork left opened until 6pm (21 hours after). The bottle is ready with another 1 hour of bottle breathe, with violet and cheery nose, full body, integrated fruit and perfume with long finishing. The 76 Gaja Barbaresco was also nice, but the body was thinner with less fruit. Great line up
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8/12/2021 - Claret & CdP Gang wrote:
Served blind at friend’s 50th birthday, nose was very liqueurish, nail polish, coffee, sherry, port like, lots of VA on the nose, thought an aged Rhone, popped & poured so we left this to sit hoping it would mellow but it never got better, wild, bitter dark chocolate, too port like though the palate was fine
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12/10/2020 - Derek Darth Taster wrote:
Small sample from 2 days ago. Oxidative notes already by the time we got to it. But by all accounts was great at the dinner. Bottle had been stood upright for than a month and properly prepared.
Thankful for a taste of history.
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10/22/2018 - robmatic wrote: 90 Points
Worst cork I've ever seen. Partially crumbly, partially stuck to the bottle, came out with extreme difficulty and was a total mess. However, it did do its job, as the wine was flawless. The wine was extremely old, but that is not a flaw in and of itself. The color is yellow at the edges, and deep gold toward the center, and we were not expecting much. But the wine is quite lively, with tea, dried fruit and leather aromas. Moderate acidity and the remnants of sweet fruits meld into a reasonably complex drink. The central characteristic though is the wine's advanced age, and likewise advanced stage of decline. It must have been an incredible wine in its youth.
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5/27/2018 - dcwino wrote: 94 Points
Giacosa weekend - lunch at Masseria (Masseria, DC): Beautiful mature large scale nose displaying strawberry jam, dry cherry, leather, curry, dark spices, strong iron/mineral. Fully integrated harmonious palate, nicely layered subtle sweet red fruit, silky and polished, bright acidity, strong iron mineral, mostly resolved tannins and a medium to long subtle sweet fruit driven finish with iron and leather at the end. I slightly prefer the rounder and warmer red fruit of the 71 Giacosa San Cristoforo. At the peak but no need to rush. Excellent showing.
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3/4/2018 - VINBUG Likes this wine: 95 Points
a large format at 3.78 liter, alcohol level indicated at 14.5 degree. obvious young and dense, size does matter. in memory, lots of chinese herb medicine notes on the both nose and palate. given the unique once a life time experience, it was my wine of 2018!
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2/2/2018 - cct wrote: 90 Points
2018 Festa dal Barolo gala dinner.
Soy and savory notes at this point. Broad and rich/ supple on the palate. Less detailed and more about texture and mature notes at this point. Lovely.
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11/27/2017 - Kmok wrote: 83 Points
showing a bit of fruit that soons turns into fishiness. finish not as dry as expected with still decent acidity. tannin still present.
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11/14/2017 - MWiking wrote: 95 Points
har aldrig provat riktigt gammal Gaja som varit så här bra tidigare. klockrent till lite pasta med kalvnacke och tryffel!
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11/9/2017 - The Vines That Bind wrote: 95 Points
Gaja Sori Tilden White Truffle Dinner (Ai Fiori): Spectacular nose that even exceeds that on the ‘71 Sori Tilden in the same flight. Soft strawberry fruit, mild smoke, and pleasant soil influence. Totally Burgundian in terms of layers of spice, smoke, and nuanced red and black fruit. On the palate this has soft black tea and sweet red fruit. Very good but a click less moving than the nose alone promises. With more time this '71 and the Sori Tilden become more similar on the palate. Both fantastic, but the straight Barbaresco takes wine of the night for this guy.
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7/9/2017 - Sixchips600 Likes this wine: 94 Points
Exhibited the standard aged nebbiolo characteristics of dried cherry, leather, forest floor, mushroom. Presentation was a step above others I have had, with gorgeous texture, freshness and energy about it which was really exceptional for such an old wine. Finish was refined and balanced. Let it slox-ox in the bottle for a few hours and was good on day two also.
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3/2/2017 - onboisduvin wrote: 89 Points
Already old and over its peak, plum juice-like, but in a good way. No hints like fermented-pickles as many old barolo or barbaresco has.
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4/29/2016 - giba ochman Likes this wine: 93 Points
Very good wine. Fine e special for burgundy lovers
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4/22/2016 - Krassens Likes this wine: 93 Points
Horizontal vintage tasting of 1971 Barolos.
Light clear red. N: still fresh, red berries, tar, deep and inviting. P: relatively intensive fruit, mushrooms, small tannins, heat in the end, good length.
Fabulous wine, still very enjoyable, may hold out for some years more. Favorite of the evening.
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10/9/2015 - Argrath wrote: 94 Points
(BYO Blind tasting)
Very mature and full nose. Spicy ans slightly robust. Minerals, forest floor, dried cherry fruit. Clear notes of tar and gravel.
Mature, slightly sweetish palate with melted tannins. Christmas Spices, cranberries, barnyard and all sorts of tertiary development made this hard to identify. Some went for Rhone, others to Burgundy. The palate was very elegant and ethereal. A very good bottle!
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4/24/2015 - JeffGMorris Likes this wine:
Dinner at Bolt with Mom & Olivier.
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4/9/2015 - hkm520240 wrote: 93 Points
Aged Barolo and Barbaresco tasting (Imperial Treasure Shanghai Cuisine, Ngee Ann City): Aged Barolo and Barbaresco tasting: Francesco Rinaldi '45, '67 and Gaja Barbaresco '65, '71.
Tasted blind, 2nd of 4 Barolo. Fully matured appearance, dark orange with cloudy core and brownish, colourless edge.
Subtle nutty, caramel nose along with dried fruits, dried cherry, dried plum, cedar, earth, dried tea leaf and hints of smoke. Sweet and strong entry, with nuances of dried plum, tea leaf, dried cherry, dried herbs, some musky character and hints of nutty notes. Balance acidity, long spicy aftertaste, nice and persistent, with soft and fine tannins.
Not approachable at first but it gradually improve and show good complexity. I would not expect my second tasting on '71 Gaja will be hugely different from 6 months ago and hence did not get it right from blind due to bottle variation. That said I am little disappointed as this bottle did not meet my expectation.
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3/4/2015 - cct wrote: 89 Points
At the Festa Gala dinner. Graciously shared by Ed Milstein. From 3,78l.
A savory and mature floral/ rose perfume that is on the down side of mature peak. A little soy, fig, rose, and mature fruit, this is thinning out a bit. Still interesting with the supple softness of Barbaresco on a declining level. Still quite long and enjoyable though. 89 pts
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2/6/2015 - kenv Likes this wine: 95 Points
Gala Dinner at Antonio Galloni's La Festa del Barolo (Four Seasons Restaurant, NYC): A 3.78 liter bottle brought by Eddie M. Decanted before dinner. Nose of earth and cherries. Long elegant and earthy. Open 2 more hours it is really showing its stuff. Much more complex, but still very elegant.
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9/22/2014 - hkm520240 wrote: 95 Points
Dark ruby with brick red hue, amazingly the colour seems darker than usual aged Nebbiolo.
Nice bouquet with signature tar and roses, tobacco, dried fruits, dried cherry and raspberry. Subtle and elegant.
On palate it exhibits blackcurrant, dried cherry, tobacco and tar. Complex and elegant, with good seamless mid palate flow to a long persistent finish. The tannins is very fine and still present with a soft grip. This is a very good bottle, mellow, harmony and pleasant.
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9/22/2014 - Johnny999 wrote: 89 Points
Brick red with light brownish rims
Black cherry aroma and flavour
Black fruits, dried herbs
Average mid-palate and good finishing
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11/30/2013 - Hotspur21 Does not like this wine:
Lovage and vinegar, soup, some cherry. Maybe flawed.
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1/1/2013 - stiang Likes this wine: 95 Points
Min femte flaske og nest beste. Åpnet med litt buljong, men det blåste av etter en halvtime lufting i store glass. Utrolig fresh vin med en lekker syrlighet, helt rent aromabilde og tjære, fioler(fortsatt!) og rett og slett moden nebbe. Klarte på mirakuløst vis å både matche fasankjøttet, rydde opp etter foie gras-fettet og harmonere med vin santo-dynkede sultanrosiner.
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8/25/2011 - pomerol Likes this wine: 92 Points
The wine looks Rosy colored.
The legs are Medium.
It smells like Dust, Mushroom, Rose, Game, and Raisin.
It tastes like Cherry, Cedar, and Tar.
The body is Medium/Full.
The wine is textured Bright.
The wine finishes Medium.
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2/7/2011 - MRichman wrote:
Blind tasting at Hearth (Hearth Restaurant, NYC): Soft, mature with a hint of sweet strawberry and a drop of tar. Well integrated.
B++
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9/20/2010 - Burgundy Al wrote:
Burgundy vs. Piedmont: 1971, 1978, 1985 (Boka - Chicago IL): Served blind. Floral elements made this easy to identify as from Piedmont. Dominated today by tannic structure, with fruit, spice and earthy elements less in the forefront. Not a great showing.
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8/21/2010 - stoffe_lz wrote:
Needs air. At least 3 hours decant, or 5 - 10 more years in the botle. Hold
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12/1/2009 - Apotheca wrote: 94 Points
DAY1:
Opened, and the cork fell totally apart. It was a total mess with a lot of cork in the wine. After some work I managed to get most of it out. However, while doing this extra excercise, the aromas was playing with me.. The wine expressed a wonderful aroma profile of roses and anis. After pouring a glass, it showed a great complexity of aromas, adding some cherries and autumn leaves as well. What better is there than to smell a perfect mature and complex wine. The mouthfeel followed up on the nose, and showed a complexity yet elegance and a freshness good mature wines from Piedmont is about. Nice acidity, very nice showing fruit (even fresh red berries kind of fruit), and very softened tannins. And the wine goes on for almost a minute.
After a while the wine expresses some "deeper" elements like liquorish and leather, interwoven with the freshness of roses and cherry/red berries.
Day 2:
I kept 1/2 the bottle just korked and in the fridge for the next day, to see how this would stand the test of time. Being souble decanted the day before (due to kork and quite some sediments) I was a little scared of how this 38yo would manage such a rough treatment.
I was amazed! The aroma profile is a little more to the elegant style, but that is not necessarily a bad thing - just a touch different. More of the red berries, and less of the more "deeper" aromas. The mouthfeel is approximately as for day 1. The wonderful acidity provides a solid backbone for the fruit to play around. And there surely is fruit left in this bottle! :)
I'll save a little for day 3 as well, just to see how far this wine is actually willing to go..
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12/25/2008 - 60ouvrees wrote:
Though this would probably have been more fun to drink 10 or 15 years ago this is still an excellent bottle of wine that's holding up really well.
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10/6/2008 - i musicisti di boston wrote:
The 1971 Gaja Barbaresco was absolutely exquisite. My nervousness about the condition of the bottle dissipated immediately on opening- the Gaja showed an intoxicating perfume of sweet violets, rose petals, truffle and licorice, with a textbook Barbaresco feminine profile. On the palate, the sweet core of fruit was still vigorous and persistent, with just enough remnant tannic structure to keep it firmly focused. Absolutely at peak- I'll drink my single remaining bottle soon.
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10/22/2006 - trankin wrote: 89 Points
Ancient Piedmont Tasting (New York off-line): Opened 2 bottles - notes from the better of the 2. Nose of cedar and forest floor. Reasonably youthful, with classic Gaja notes - great cherry, cedar, and some tarry notes.
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9/19/2006 - trankin wrote:
Zachys Icons of Italy Tasting (Zachys): This is thin and brown. Gradually becomes a darker brown. like a nut. Very caramel, not alot of fruit. This bottle is over the hill. NR
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