This is fun. Garnet color, Tertiary notes on the nose, with earth, musk, tar and caramel. Very floral actually. Tannins fully resolved on the palate, with a very long finish.
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Coravined with a vintage needle the night before and cork was so fragile it didn't reseal. The wine is thin and tart, fruit is barely there, to be honest the wine was mostly over the hill
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Lovely nose: sweet fruit, leather, nutty. Gains complexity and depth of dark fruit with air. Soft on the palate, sweet fruit again, figgy, remarkably fresh. Fully integrated. A beautiful old wine in perfect condition.
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Old Gaja has more holes than a swiss cheese, however this bottle of 1967 Barbaresco was on good form. A delicate bouquet of sweet and savoury cherry and cranberry, vanilla and leather. Fully resolved. Apparently one of the best vintages of Gaja/ Barbaresco? None of those stinky barnyard or angular acidity you find in certain old Gaja. Medium minor weight. Not bad for a 54 year old Barbaresco! (90/100)
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Easter Sunday lunch, served blind, very cloudy red, sous bois, old nose, guessing 70s burg, 67 Gaja Barbaresco, wow, still alive, fantastico! Espresso after time, my wine of the lunch, the reason why we drink old wines! A beauty! 96
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Classic Producers in Classic Vintages make beautiful wine babies! This bottle of '67 Gaja Barbaresco was firing on all cylinders. Speaks to the testament of aged nebbiolo. Mature but still intense and layered nose of dried rose petals, sweet tobacco, tea leaves and coffee beans. The palate is complex and lively with incredibly dusty tannins and great acidity.
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Very good. Floral nose with rose petals, coffee beans and plums. Palate is expressive and complex with plums, coffee, tobacco and graphite. This is so beautiful.
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The nose was completely mature yet intense and layered, with notes of dried cherry, tobacco, spice, dusty florals and undergrowth. On the palate, it was zesty and lively with dried red berry and florals were enlivened by vibrant acidity with spice and saturating minerality. A zing of acidity lent the finish an energizing lift with last minerality and dried cherry. Wow, just wow.
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Awesome bouquet of leathery red berry fruit, soily mushrooms, farmy earth, red clay, plums, and spices. Cloudy orange brick in colour. Very good on the palate as well with plenty of plum flavour, sweet and stewed berries, and rustic spice. High acid with lots of zip. Interesting to drink and enjoy, very good.
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Meredith brought this for Wine Poste gang shindig. Helped her decant off sediment. Madeira aromas which improved with time. This was all tertiary notes - tea, brown leaves, earth and a hint of fruit. Over the hill now. Probably was lovely about 10 years ago.
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Gaja’s 1967 Barbaresco was a spectacular treat to taste after 48 years of aging: a true testament to the longevity and age-worthiness of a wonderful, albeit difficult, grape variety such as Nebbiolo. Even after so many years spent in the bottle, the wine was still an outstanding performer and still retained much of its fruity aromas and flavors and enough acidity to keep it alive and kicking. It was wonderfully evolved, with a complex and elegant aromatic profile (ripe cherry, dried roses, sweet tobacco, cigar box, cocoa, soil, forest floor and mineral hints), great flavors (spirited tart cherry, rhubarb, and hints of blood orange) and sapidity and a long, lingering finish: an amazing experience.
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ON THE PATIO @ OEGSTGEEST: The 1967 Gaja from magnum was in style light, elegant and refined. Very tasty with mature ripe fruit, liquorice and plums – ready and absolutely delicious.
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White peppery, animal, sweaty nose. Stewed cherries and plum. Mature ripe fruit, some rose petals and so fresh for its age. Decanted for 3 hours. Amazing wine and fantastic freshness and balance.
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Wines of Strength and Elegance - Kelvin and Marlene's Combined Birthday Dinner (Absinthe, Bukit Pasoh): Wow, wow and wow. This was probably the best Nebbiolo I have ever tasted. By a strange coincidence, we had two bottles of the exact same wine on the table, and it is a testament to the strength of the wine that, even towards its 45th year, both bottles tasted so similar when blinded that no one was in any doubt that they were the same wine. This was a profound experience, starting from a lovely nose with balsamic hints hovering over deep layers of sous bois and truffles, wilting flower petals and cherry liquer, spice and smoke and herbs, all with an edge of bassy sauvage, animale nuances. Very complex and absolutely compelling. The palate was brilliant. Seductive, enchanting and super-complex, it caressed the mouth with layer after layer of flavour, with dark cherries and blackberries, earth and spice, dried flowers and a little layer of dusty, herby notes in a long finish, all freshened with beautifully lively acidity. As would be expected, the tannins have mellowed into a velvety robe with age and the wine has integrated into a perfectly elegant whole. Yet far from thinning out, it still had a voluptuous depth and volume to it. This was stunningly youthful and absolutely delicious. Wine of the night in the midst of quite an epic line-up. A special experience, doubled on the night by the presence of a second bottle.
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Very old wine. Animale wine with lots Of leather , sweat and smelliness. Horse and dog fur. Nice sweet fruits. High density of fruits with good extract. Still quite alive. Suprising result. Good for Its age . Tea leaves and stewed fruits and fowl feathers come through. This wine still evolves in te glass and over the next two hours it was holding up exceptionally well. Ethereal wine. Great stuff! A point of history.
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Gaja Barbaresco 1967 – for å starte med slutten. Min beste vin fra Italia noen gang! Her snakker vi en PERFEKT flaske. På nesen utrolig spennende, utfordrene og kompleks. Trøfler, tydelig hundebæsj, fjøs og hestestall. Høres ikke magisk ut men det var stunning! I munnen er vinen av en helt annen dimensjon enn det meste annet jeg har smakt. Munnfølelsen minner meg litt (dog veldig forskjellig) på de perfekte flaskene Cristal 64 og Cristal 70 jeg har hatt, da disse også viser en intensitet og munngrep som en bare oppnår med store viner som er i perfekt stand. Anslaget er som fløyel. Litt som timene før the perfect storm, et diskret tegn på hav som kommer, så tar vinen fart og biter seg fast i munnen gjennom hele smakskurven, sitter i evigheter. 98p
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Had this wine last night at Roberta's a "must go to" restaurant in Williamsburg, Brooklyn, co-owned by chef Carlo Mirarchi. In a sentence: This bottle was perfect! The wine stil possessed fruit on the nose and that Gaja silky finish you've come to expect with his best bottles, which age every well if stored well; and this one was. Too bad it was my last bottle :(
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Sunken cork, stuck to the bottle and nearly impossible to extract except in small pieces. Wine was filtered through a cheesecloth. Slightly murky, with significant bricking. Lively nose of fresh plums and a good bouquet of mint as well. Perhaps a little bit or orange peel and oak. Some good earthiness too. On the palate, really powerful acidity, quite floral, and lots of lively red fruit. Again a good hit of mint, which suggests to me a pairing with lamb. Tannins like silk, and a long, lingering earthy finish, with again notes of ripe plums. It's amazing that for a 43-year-old this is so vibrant. Started to fade after a few hours, with the finish turning slightly metallic.
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Nose was shy out of the of the bottle - some leather, red fruits and violets. Palate was somewhat off-putting - iodine, iron and strong notes of beef blood on the finish. But after sitting in the glass for 20 minutes, the wine suddenly takes-on significant weight. Tannins appear from nowhere, balancing the acidity with red fruits, soy sauce and iodine. With another 20 minutes the nose comes alive - creamy red fruits, cigar box, saddle leather, some lavender and more violets. Still well alive to the last sip - amazing show for a 43 year old wine!
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Oh my! Never having had a 40 year old wine my expectations were muted. The wine was either going to be OK (or simply an intellectual curiousity) or vinegar. Wrong. After some careful decanting through cheese cloth, this 40 year old beauty exhibited classic nebiollo characterisics: rose petals, muted red brick color, some earth and beautiful dark red fruit. The backbone was still there as the wine did not break down for over an hour. A somellier friend described this as one of his top 5 wine moments. I couldn't agree more!
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2/13/2024 - wallenford Likes this wine:
瓶中醒約四小時候開始開放,之後喝了約五小時。真的很複雜,本以為已經老化,但其實還有健康的活力。用不同的杯子(RIDEL/ZALTO 手工杯) 基本上聞起來就是不一樣的酒。甘草,玫瑰花,皮革,煙草,不同的味道隨時間一直變化。雖然老但仍感受的到單寧,酸度的平衡也很好。
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12/1/2023 - jfpwine Likes this wine: 92 Points
This is fun. Garnet color, Tertiary notes on the nose, with earth, musk, tar and caramel. Very floral actually. Tannins fully resolved on the palate, with a very long finish.
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11/7/2023 - JulianSkeels wrote: 93 Points
Perfect bottle, but gently fading. Slight acetone blows off and shows lovely depth and acidity. 5yrs past peak but still very grand. 93pts
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4/2/2023 - vintage_whine wrote:
Coravined with a vintage needle the night before and cork was so fragile it didn't reseal. The wine is thin and tart, fruit is barely there, to be honest the wine was mostly over the hill
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2/11/2023 - vetty wrote: 93 Points
4 hrs aeration. good acidity. All tertiary aroma.
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2/11/2023 - hprphf Likes this wine: 93 Points
Breathed for four hours. Delicious juicy hawthorn fruit and earthiness and dirt. Clean, elegant and structured. 93
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12/31/2022 - jamesabdavis wrote:
Lovely nose: sweet fruit, leather, nutty. Gains complexity and depth of dark fruit with air.
Soft on the palate, sweet fruit again, figgy, remarkably fresh. Fully integrated. A beautiful old wine in perfect condition.
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1/11/2022 - Vicchangus Likes this wine: 91 Points
Saddle leather and undergrowth. Fruit a bit tired initially but more prominent with air. Would not sit on these any longer.
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5/16/2021 - Jammy Wine wrote: 90 Points
Old Gaja has more holes than a swiss cheese, however this bottle of 1967 Barbaresco was on good form. A delicate bouquet of sweet and savoury cherry and cranberry, vanilla and leather. Fully resolved. Apparently one of the best vintages of Gaja/ Barbaresco? None of those stinky barnyard or angular acidity you find in certain old Gaja. Medium minor weight. Not bad for a 54 year old Barbaresco! (90/100)
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4/4/2021 - Claret & CdP Gang wrote: 96 Points
Easter Sunday lunch, served blind, very cloudy red, sous bois, old nose, guessing 70s burg, 67 Gaja Barbaresco, wow, still alive, fantastico! Espresso after time, my wine of the lunch, the reason why we drink old wines! A beauty!
96
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4/25/2019 - La Flama Blanca Likes this wine: 95 Points
Classic Producers in Classic Vintages make beautiful wine babies! This bottle of '67 Gaja Barbaresco was firing on all cylinders. Speaks to the testament of aged nebbiolo. Mature but still intense and layered nose of dried rose petals, sweet tobacco, tea leaves and coffee beans. The palate is complex and lively with incredibly dusty tannins and great acidity.
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11/17/2018 - NickNYC wrote: flawed
What a shame. The wine showed little life. Way beyond its peak, maderized. The bottle was most probably poorly cellared.
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9/1/2017 - sawira wrote: 91 Points
A Night to Remember - Don and Sally's 50th Wedding Anniversary (Don and Sally's Home): Took awhile to open. Murky purple color, lots of bricking. Huge nose of classic Nebbiolo notes - tar, earth, roses, some tiny hints of balsamico. Long finish. Still going strong at the end of the evening. My favorite of Flight #1.
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6/16/2017 - engelbrekts wrote: 97 Points
In a perfect spot right now at 50yrs old... beat DRC Richebourg 2009 in wine of the night. Wow. The last out of 2 bottles, and both were magic...
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6/11/2017 - Burgnick Likes this wine: 94 Points
Very good. Floral nose with rose petals, coffee beans and plums. Palate is expressive and complex with plums, coffee, tobacco and graphite. This is so beautiful.
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12/2/2016 - Eric Guido Likes this wine: 96 Points
The nose was completely mature yet intense and layered, with notes of dried cherry, tobacco, spice, dusty florals and undergrowth. On the palate, it was zesty and lively with dried red berry and florals were enlivened by vibrant acidity with spice and saturating minerality. A zing of acidity lent the finish an energizing lift with last minerality and dried cherry. Wow, just wow.
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9/20/2016 - The Vines That Bind wrote: 93 Points
Awesome bouquet of leathery red berry fruit, soily mushrooms, farmy earth, red clay, plums, and spices. Cloudy orange brick in colour. Very good on the palate as well with plenty of plum flavour, sweet and stewed berries, and rustic spice. High acid with lots of zip. Interesting to drink and enjoy, very good.
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7/5/2016 - James Kim wrote:
Meredith brought this for Wine Poste gang shindig. Helped her decant off sediment. Madeira aromas which improved with time. This was all tertiary notes - tea, brown leaves, earth and a hint of fruit. Over the hill now. Probably was lovely about 10 years ago.
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7/26/2015 - Krimoe wrote: 95 Points
Perfect bottle!
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2/25/2015 - Stefano FsT Likes this wine: 95 Points
Gaja’s 1967 Barbaresco was a spectacular treat to taste after 48 years of aging: a true testament to the longevity and age-worthiness of a wonderful, albeit difficult, grape variety such as Nebbiolo. Even after so many years spent in the bottle, the wine was still an outstanding performer and still retained much of its fruity aromas and flavors and enough acidity to keep it alive and kicking. It was wonderfully evolved, with a complex and elegant aromatic profile (ripe cherry, dried roses, sweet tobacco, cigar box, cocoa, soil, forest floor and mineral hints), great flavors (spirited tart cherry, rhubarb, and hints of blood orange) and sapidity and a long, lingering finish: an amazing experience.
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7/28/2014 - Barry Rothof wrote: 93 Points
ON THE PATIO @ OEGSTGEEST: The 1967 Gaja from magnum was in style light, elegant and refined. Very tasty with mature ripe fruit, liquorice and plums – ready and absolutely delicious.
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3/9/2012 - Mingmong wrote: 96 Points
White peppery, animal, sweaty nose. Stewed cherries and plum. Mature ripe fruit, some rose petals and so fresh for its age. Decanted for 3 hours. Amazing wine and fantastic freshness and balance.
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3/9/2012 - Paul S wrote: 96 Points
Wines of Strength and Elegance - Kelvin and Marlene's Combined Birthday Dinner (Absinthe, Bukit Pasoh): Wow, wow and wow. This was probably the best Nebbiolo I have ever tasted. By a strange coincidence, we had two bottles of the exact same wine on the table, and it is a testament to the strength of the wine that, even towards its 45th year, both bottles tasted so similar when blinded that no one was in any doubt that they were the same wine. This was a profound experience, starting from a lovely nose with balsamic hints hovering over deep layers of sous bois and truffles, wilting flower petals and cherry liquer, spice and smoke and herbs, all with an edge of bassy sauvage, animale nuances. Very complex and absolutely compelling. The palate was brilliant. Seductive, enchanting and super-complex, it caressed the mouth with layer after layer of flavour, with dark cherries and blackberries, earth and spice, dried flowers and a little layer of dusty, herby notes in a long finish, all freshened with beautifully lively acidity. As would be expected, the tannins have mellowed into a velvety robe with age and the wine has integrated into a perfectly elegant whole. Yet far from thinning out, it still had a voluptuous depth and volume to it. This was stunningly youthful and absolutely delicious. Wine of the night in the midst of quite an epic line-up. A special experience, doubled on the night by the presence of a second bottle.
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3/9/2012 - Alex H wrote: 92 Points
Very old wine. Animale wine with lots Of leather , sweat and smelliness. Horse and dog fur. Nice sweet fruits. High density of fruits with good extract. Still quite alive. Suprising result. Good for Its age . Tea leaves and stewed fruits and fowl feathers come through. This wine still evolves in te glass and over the next two hours it was holding up exceptionally well. Ethereal wine. Great stuff! A point of history.
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11/23/2011 - Cinsault86 wrote: 98 Points
Gaja Barbaresco 1967 – for å starte med slutten. Min beste vin fra Italia noen gang! Her snakker vi en PERFEKT flaske. På nesen utrolig spennende, utfordrene og kompleks. Trøfler, tydelig hundebæsj, fjøs og hestestall. Høres ikke magisk ut men det var stunning! I munnen er vinen av en helt annen dimensjon enn det meste annet jeg har smakt. Munnfølelsen minner meg litt (dog veldig forskjellig) på de perfekte flaskene Cristal 64 og Cristal 70 jeg har hatt, da disse også viser en intensitet og munngrep som en bare oppnår med store viner som er i perfekt stand. Anslaget er som fløyel. Litt som timene før the perfect storm, et diskret tegn på hav som kommer, så tar vinen fart og biter seg fast i munnen gjennom hele smakskurven, sitter i evigheter. 98p
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10/14/2011 - Herb K wrote:
Had this wine last night at Roberta's a "must go to" restaurant in Williamsburg, Brooklyn, co-owned by chef Carlo Mirarchi. In a sentence: This bottle was perfect! The wine stil possessed fruit on the nose and that Gaja silky finish you've come to expect with his best bottles, which age every well if stored well; and this one was. Too bad it was my last bottle :(
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5/1/2011 - Mark162 wrote: 85 Points
unfortunately, this wine is over.
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10/8/2010 - acyso wrote: 95 Points
Sunken cork, stuck to the bottle and nearly impossible to extract except in small pieces. Wine was filtered through a cheesecloth. Slightly murky, with significant bricking. Lively nose of fresh plums and a good bouquet of mint as well. Perhaps a little bit or orange peel and oak. Some good earthiness too. On the palate, really powerful acidity, quite floral, and lots of lively red fruit. Again a good hit of mint, which suggests to me a pairing with lamb. Tannins like silk, and a long, lingering earthy finish, with again notes of ripe plums. It's amazing that for a 43-year-old this is so vibrant. Started to fade after a few hours, with the finish turning slightly metallic.
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5/6/2010 - SuitePhoto wrote:
Nose was shy out of the of the bottle - some leather, red fruits and violets. Palate was somewhat off-putting - iodine, iron and strong notes of beef blood on the finish. But after sitting in the glass for 20 minutes, the wine suddenly takes-on significant weight. Tannins appear from nowhere, balancing the acidity with red fruits, soy sauce and iodine. With another 20 minutes the nose comes alive - creamy red fruits, cigar box, saddle leather, some lavender and more violets. Still well alive to the last sip - amazing show for a 43 year old wine!
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3/9/2010 - BigRed1000 wrote: 90 Points
One of the better old Gaja's I've had. Seemed to have enough fruit to stand up to the acidity and tannin.
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9/29/2007 - cck wrote: 97 Points
Oh my! Never having had a 40 year old wine my expectations were muted. The wine was either going to be OK (or simply an intellectual curiousity) or vinegar. Wrong. After some careful decanting through cheese cloth, this 40 year old beauty exhibited classic nebiollo characterisics: rose petals, muted red brick color, some earth and beautiful dark red fruit. The backbone was still there as the wine did not break down for over an hour. A somellier friend described this as one of his top 5 wine moments. I couldn't agree more!
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7/10/2004 - Charlie Carnes wrote: 98 Points
* Note, back in 2004 I did not have a reference point for Italy, nor very many experiences.
The greatest Italian wine I have ever tasted. Mature, opaque, mellow wood and cigar box. Beautiful mellow candied red fruit. Wonderful.
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