Aging beautifully. Classic rose petals, roasted meat, dark cherry, light leather, herb garden. Tannins finally softened, Still some acidity and good weight on the palate. Gorgeous!
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Tasted at Roberto's with Jim and Donna Cahill. Mature red color, turning a warm reddish brown at the edge. Nose of Carob, some cocoa, tannins, on the palate soft, with dusty tannins, healthy acidity which seems to be coming more to the foreground, finishes on dusty note with slightly puckering tannins. medium long finish. After being opened for three hours and at the tasting in the restaurant it had become downright flamboyant, silky and expressive. As Jim put it: "This is singing tonight!" Donna preferred it over the Rabaja Barbaresco which was made in the more traditional style.
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Second time drinking this, similar notes to last time… really needs 2-3 hours of air to come alive, after which this is drinking great! Super fresh, youthful, precise and juicy!
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Twenty three years since I last tasted this. Back then it was a fruit bomb and not very Barolo -ike. Now, while still a bit primary, it has softened and taken on complexity. A bit more layered, with licorice and tar-like elements creeping in. This really needed some decanting, but gorgeous, albeit in a masculine, Bordeaux-like way. Not one for traditionalists.
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Without much ado: I simply caught a perfect bottle of a great Barolo. Perfectly stored and aged, the wine hardly shows its age. The smell is absolutely typical for Gaja - an overwhelming fruit explosion mixed with wood, tobacco and leather that you just can't get enough of - you are tempted to smell it all evening. The taste is in no way inferior: precise and clear primary fruit (which would make you think the wine is half the age), beautifully integrated acidity, perfectly integrated tannin, gentle melting and a great length, paired with leather and wood. This is simply stunning and the best Nebbiolo I have ever drunk.
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bought by bigmike on released and cellared ever since quite resolved, perhaps even coming across a bit tired. tasting a bit like a mature bordeaux. lots of coffee and some dark fruit, but lacks kick. drink up, i dont see much upside to holding.
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Decanted. Light sediment (less than expected?) and a dark ruby red color. Nose of apples and fermented fruit upon first decanting. Let stand for 3 hours and the bouquet of fruits expanded greatly. Black cherries, tree fruit, some pepper and tar. Wonderful integration of fruit and tannins, continuing to improve over a further 2 hours. Drinkable upon opening, but definitely better a few hours after decanting and worth the wait.
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Great bottle. Extremely fresh, youthful and juicy. Demands a bit of air, and will surely continue to develop for many years to come, but drinking really well today.
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The nose is explosive on pepper. With aeration, will come graphite, cocoa and cinnamon. But the spice will always dominate.
In the mouth, it is dense. The substance is enormous on this wine, we have a rare concentration, with a spice always taking the top but in a finer way than on the nose. The wine invades the palate like a steamroller but without any heaviness: the filigree acidity and melted tannins serve the wine, they stretch it and tame this enormous juice by throwing it in the mouth like the arrow of a bow. It traces but it does not tire the taste buds, it is clean and dense at the same time. The finish is on cocoa with a very nice length.
Excellent
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Simply insane that a wine takes THREE decades to be ready for full enjoyment! Powerful yet elegant, harmonious and balanced showing aromas of full ripe fruits and leather / cigar notes. Soft tannins and long finish. One of the best Barolo I tasted!
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This is an aristocratic, highly elegant wine which shines with its inner harmony and balance more than with an expressive aroma profile. It got better with a lot of air revealing ever more aromas. Not with the best Barolos out there in terms of complexity and precision but nevertheless a very fine wine which is in a good spot (with a lot of air) but can further improve for some more years. 94 points with 95 in its best moments
TN: At first a bit muted but with time very nice black truffles, tar, mushroom notes with more floral than red fruit notes. Crushed wet rocks, a very nice herbal component and with more time a ripe slightly liquory red fruit. Not hyper intense and precise but on a good to very good level. Very harmonious and elegant with melted tannins and an uplifting acidity and with time a more creamy texture.
Decanting: Needs at least 5 hours in the decanter.
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Sommelier Appreciation Dinner 2020 (The Brown Residence): Classic Gaja, big and rich, concentrated black fruit, dark spices and tar. Mostly masked tannins due to opulent fruit. Drinking beautifully. Unless one really doesn’t care for Gaja, it is hard not to like this wine.
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This was stunning. Far more complex and nuanced vs Costa Russi in the next glass. Both wines were out of mag. This was slightly darker and deeper with more dark fruit, leather and deep red berry flavors. This is a baby esp from this format. Gave it 6 hours of air in a decanter before dinner. Absolutely fantastic.
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White Truffles & Nebbiolo (Chez Nanda): An excellent wine, if a little atypical in that it has a pronounced bell pepper note that takes you to Bordeaux. Otherwise delicious and complete. In an early stage of it's drinking window.
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Nebbiolos, white truffles, Volume IV (Chicago, IL): This is a better wine than the 1989 that I had a few months ago. A very black-fruited profile but the oak use here has me thinking this is more Bordeaux than nebbiolo. The fruit is dense and sweet, but not overdone at all. The tannic structure at the end also feels a little more bordelais, and I think it's pretty apparent that this wine still has plenty to go before it is mature.
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This was my favorite when first opening. Very young -- bright dark red color. This will definitely last a good 5-10 years and probably more. It felt somewhat closed as the evening progressed. Lovely structure surrounding some nice fruit -- the oak was slightly evident but not in a distracting way. While it started off as my favorite, the 97 Giacosa Barbaresco ended up being my WOTN.
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This was the early winner of the night. It had been decanted before dinner and it was open for business right away. Jumped out of the glass at you. Darker in nature and texture, good fruit, lower acid but also lower ripeness so it felt balanced. More body to it but everything was in sync. Drinking nicely now, but has many more years to go. This was just scratching the surface of drinking window.
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Barolo gathering at Officina (Officina - Washington D.C.): Youthful expressive nose displaying concentrated black fruit, blackberry, black cherry, strong licorice, ink, charted steak, cedar/oak, dark spices, leather and iron. Excellent concentration, concentrated black fruit, silky and polished, good acidity and mineral, still noticeable but fine tannins and a long concentrated black fruit driven finish with licorice and dark spices at the end. It is drinking beautifully but can age for another two decades.
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Dried rose flower, violets. Intense, dark fruits. Liver paste. Palate: tar, chocolate. Classic Barolo as it should be with fine well integrated tannins and deep structure. Wine is at its very peak and shining.
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Powerfull yet elegant wine, showing beautifully. Doesnt have the austerity of its first years in bottle, the tannins are soft and integrated. On the nose, beautiful flavors of cherry, raspberries, leather and a lovely acidity as a balance. It is in a right spot right now but should have a few more years ahead.
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1990 Barolo and Barbaresco Retrospective II (The North End Grill): The ‘90 Sperss was remarkably fresh for both the vintage and what I expected from the wine. Here I found a gorgeous bouquet of dried violets offset by dark earth, leather, red licorice, dusty old spice box and crushed stone. On the palate, soft textures were complemented by an undercurrent of ripe dark red fruits, with hints of dried citrus, minerals and brisk-energizing acidity. It finished long and floral with lingering hints of undergrowth, spice and dried red berry fruit.
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Typical rich Gaja mouthfeel - dark with black cherry and a touch of raspberry (tending to sweet liquorice with air), tobacco and a slight minty freshness to draw you back. Nice, but I prefer older Gajas - and they seem cheaper than this in the market too. This bottle will not improve much more from here and was ready to go with only 15mins of time in glasses. 94pts
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From magnum. Opened and decanted at noon, double decanted back into the bottle at 7pm, consumed at 9pm. Just singing. Everything you want in a wine - nuance, complexity, size, balance, intrigue and a resounding yet delicate finish. This wine has a very long life ahead esp from this format. I really prefer Gaja's earlier work (70s-90s) and this is a great example of a classic Barolo.
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Very good. Bold nose of red fruit, rose, and hints of leather - starting to show some secondary development. More red fruit on the palate, some soft tannins emerging after an hour to accompany the slightly sweet fruit. Remarkably youthful. Good length, in a word delicious. Perfect balance, mouth watering partner to simple ragu and meatballs. Opened further after another hour - very rich and powerful.
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I remember selling this wine on release and it has always been a beauty. It is still extremely fresh but is gaining some earthy complexity with age. The fruits are red, deep and bright. There are notes of licorice, tar, cedar and baked earth. It is polished and glossy in the mouth with outstanding depth and a finish carried by sugar coated sinewy tannins.
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Giacosa/ Gaja 1990s Comparison and Dinner (Ballaro - Highwood IL): Enticing spice and floral start. All black fruit, very ripe, very fresh for its age. Long, powerful throughout with a firm finish and a polished, modern style. Very pretty, just not very nuanced. Open 6-7 hours before serving.
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Gaja / Giacosa Dinner (Ballaro, Highwood, IL): Wow, a simply gorgeous nose is rich and dense yet lifted. Pure black cherries, florals and cedar with a clear modern sheen/polish. The palate is similarly richly fruited and concentrated with chewy tannin leaving the impression of a young wine, not something 26 years old. Impressive. Slow-oxed for about 7 hours prior to serving.
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From magnum. Base neck fill. Cork soaked through and broke in half getting it out. Didnt use the Durand - my bad. Decanted at 830am. Started drinking at 7pm over the next 3 hours. Not a booming nose but good one nonetheless. Violets, saddle, dark fruits. An exercise in balance, power and finesse in the mouth. Wine is fully integrated and no hard edges whatsoever. Smooth and supple yet plenty of flavor. Good acidity and great length. All in all hard to find anything not to like about this - very well made and built to last. Given this showing I'd say these have a long way to go esp from magnum. 96+
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Nebbiolo at its best! Almost sweet with a port like color but still with a good acidity and alive. Bought in 1997 and cellared until now. Good reward for who is patient!
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Clemens Busch and Barolos: A double decanting five hours before serving. Drunk over three evenings. Impenetrable, deep colour. The bouquet was more savoury and restrained than the Vietti. Also dark fruit, roses and a little tar. Quite primary fruit in evidence on the first day. Dark fruit and earth. Seeming fairly traditional in style, the oak totally integrated and not at all out of place. Excellent fruit weight and well balanced. Lovely acidity. The flavours were more tar, underbrush, and a little mushroom and tartufi neri on day 2. Drinking beautifully over the three days. The flavour profile moved a little from more primary to secondary. Lovely umami, balsamic, creosote nuances on the third day. A beauty! Drink or hold.
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Barolo gathering at Aggio (Aggio restaurant, Baltimore): Noticeable darker and bigger than the first two wines. Expressive nose displaying incredible youthful black fruit, licorice, a hint of leather, vanilla and charred steak, menthol and mineral. With air, iron similar to the first two wines emerge and the menthol note gets stronger. Excellent concentration, youthful ripe black cherry fruit driven palate impression, a hint of mineral, bright acidity, nicely integrated sweet tannins and long sweet finish. The youngest and most backward showing of the three ‘90s. Based on my limited experiences, Gaja takes a long time to get fully integrated, becomes harmonious and reach the peak. Really enjoyable.
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Miscellaneous Notes from Italy (mostly Champagne and Nebbiolo); 10/31/2015-11/6/2015 (Piemonte and Milano): Purchased today from a Milan wine shop without any knowledge of provenance or storage. Light ruby core, browning edge; this deepened with air. Slightly musty at first, some VA, then increasing mint. Medium weight. Deep brown tobacco notes and a core of stony minerality are eventually joined by cherry fruit and earth. Moderate tannins remain. We had a chance to follow this for around 3 hours, and it continued to improve over that time, so I am confident that this was a healthy bottle, and it certainly has time in hand. I'd call it close to outstanding overall but hardly profound or as ethereal as a 25 year old wine can be. The contrast with the 2004 Sori San Lorenzo we had the other night was striking. This seemed like a much more natural, less forced and extreme expression of Nebbiolo. Was the wood treatment that different, or have the additional 14 years in bottle cured the excesses I found in the younger wine?
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Still deep garnet in the glass. Far more powerful than expected right out of the gate with a big nose of dark cherry, vanilla, and bourbon. Huge fruit presence with juicy and approachable tannin. The wine was very alive and changed over three hours. The fruit starts to take on notes of fall leaves, dry leather, cured meats, jerky, black currants, and roots. Gravel and stony minerals emerge as well. Notes of doughy rhubarb pie, black truffle, soft raspberry, thin top soil, and iron linger in the final sips.
intense strong concentrated fruit yet airy and not overpowering, this deep purple/red Barolo oozes quality and elegance. Side notes of lavender, citrus, honey, jams and herbs, this has many years more to it and likely will develop even further.
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This came to life in the glass with dark fruits, soil and undergrowth, yet stayed fresh and vibrant throughout with a hint of lifting menthol. On the palate, this showed silky, resolved textures with racy dark fruit, hints of tobacco and herbs. Yet, it was the finish that truly impressed with its multiple layers of fruit, herbs, floral and balsamic notes.
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Complex and deep nose with fresh fruit and lovely developed aromas of ceder, barnyard, tobacco and wood. Lots of cherries and lingonberries with hints of roses.
Incredibly tasty with just the right balance between mature fruit and vibrant acidity (medium+). Lots of tannins, but round mature ones and a medium body. Really, really long finish and high intensity. Lovely stuff!
Would probably have gotten a few more points had it not been for me having a poor nose due to a ridiculously intense cold.
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Wonderful nose, I would have been happy just to sniff all night. On this night, however, it was extremely tight on the palate for several hours, just started to reveal its charms in the final sips. Wish I had more time with it.
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En helt underbar flaska Barolo. På den tiden var ju Sperss en Barolo. Ung kraftfull frukt av mörka körsbär, apelsinskal, tryffel, tjära, aceton, lakrits, rosor och en helt otrolig struktur och balans. Detta är verkligen varje gång jag druckit det ett storslaget och fantastiskt vin.
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Decanted and served. Solid cork and good level. One cannot argue against the longevity of this wine, and indeed it is a very good one, however the abuses of ripeness at the time of its birth clearly show and add a heaviness to the wine. Tar, light burnt notes, concentrated dark fruit, cherry, liquorice. Very much alive and vibrant but with a heavy edge that sort of limits the balance and finesse of what otherwise is a great bottle. 93 One better makes sure likes the Gaja style before spending the money
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Really nice florals, cola, tar and asphalt mingled with dark cherries. The tannins were actually tamed with swirling but the drying factor was present on the finish. Gaja makes good juice, but seriously pricey.
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Beat the Lafite tasting (Sydney, Australia): Dense nose of tar and graphite with cherry and licorice. The palate is taut but detailed and both the structure and the length are seriously impressive. It's 23 years old at this point and I'd probably back it to develop for another 10 with ease.
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1989 Barolo (NoMad Restaurant, NYC): [Decanted 7:30pm. Tasted 10pm.] Dark black fruit. Silky, but still very tight. Same great wine we had at Antonio's but needed more air time. 94-96.
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WOTN! Truffles in the nose, very dense and concentrated, but not over the top. For me, Sperss is almost always Gajas best wine. I do not know whether if that´s the making or simply the superior microclimate at Serralunga. Also it is more resonable priced than the famous three single-vineyard wines from Barbaresco. I never had a bad example and this 1990 is just so wonderful, long and great. This is what wine is all about.
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Eighth Annual White Truffle Dinner (Chez Weber - Chicago IL): Perfumed start with lots of ripe fruit. Similar ripe cherry flavors, plenty of licorice, allspice and black pepper. forward and easy to enjoy. Less nuanced than the Sandrone 1990 Barolos in the same flight. Very similar to another bottle tried earlier this year.
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Dinner at Steve & Barb's house. Decanter for 2 hours. Dark red in the glass and more open than I would have expected. Full bodied with dark cherries, a little road tar and somewhat resolved tannins. Long finish. Still on it's way to apogee where it should be stunning. 50+12+13+8.5+8.5=92+
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Casual Dinner with Great Wine with Friends (Balena - Chicago IL): Perfumed start with plenty of very ripe, very black fruit plus lots of licorice. Similar overall profile on the palate, which for me is dominated by its intense ripe character. Good length and balance on finish.
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Super Bowl 2012 (Roswell, GA): Reddish crimson. Sweet, perfumed red fruit. Sandalwood and a mix of red and dark fruit. Soft, sexy, and very drinkable. Zen-like balance. Still some acidity on the finish.
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Dark fruit and licorice, tea, tobacco on the nose. Big tannins...Appears much younger than the vintage. Appears younger than the 96 that was served at the same time. Nice depth and balance. Very long. Wish I had more, as this wine will age for many years.
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(Old note) Very expressive, powerful nose. Sweet dark cherry fruit. Burnt rubber, Tobacco, sandy mineral, tobacco and cedar. Hints of Bdx-character. Very deep. Fullish, powerful, compact, tannic palate. Very well-structured. Goes on and on. Great wine that is a perfect marriage between powerful Bordeaux and Piemonte. Tasted blind this was voted WOTN.
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Enjoyed at dinner with 90 Bartolo Mascarello. A very interesting comparison between two very solid wines with quite different upbringing. The Gaja was darker, had a dark fruit profile with licorice and some oak and had a more powerful nose initially. The Macscarello had no barrique and no Berlusconi! and was bright with red fruit giving way to some celery seed. The mascarello was more advanced, but not headed downhill. Both improved with food and advance the cause of Nebbiolo. For me, the oak of the Gaja wasn't helpful and the purity of the Mascarello shone through. No need to hold the Mascarello further, however. Great night.
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Deep and dark, light rim but no orange. Earthy with plum and black fruits. Classic roses and tar. Smoothly aged, still with solid tannins, gorgeous plums and damson fruit, a hint of earth, impressively youthful.
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Still nice dark red in color, concentrated nose of dark fruits and pretty herbal with time. Palate needs to to further resolve, still pretty tannic, will take at least 3year+ for it to really open up!
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Dark ruby. Gorgeous nose of dark fruits, menthol, and tar. In the mouth still very structured - lots of tannins and acidity. a touch tart. long finish but not as long as the best of the vintage. very solid performance nonetheless.
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Great bottle. We had it after the Villa Gemma 1997 (Masciarelli), what a step up! It soars out of the glass, very cool red fruit. Especially when just in the glass, it's nearly overwhelming. Outstanding! You can still hold on to this, but there is no need to wait.
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Dinner at Semplice. Very youthful, fullbodied and dark brown almost black in colour, nice asian spices on the nose, overall very complex wine with black cherries, leather and spices, very powerful. This will last forever, no rush to drink up.
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Dense and concentrated, almost backwards. There are big meaty flavours, dense dark fruits, huge tannins and breezy acidity yet everything is in perfect proportion and balance. This is great Barolo that could last for ever.
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Decanted about 5 hours before serving. Still a baby this wine had a nose to die for. So much going on in the nose. Exotic spices and ripe red and dark fuits. Very fine ripe and resolved tannins. Near perfect in the mouth. Absolutely delicious.
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Pre Good Friday Dinner.: Second wine tonight, the 90 Gaja Sperss. I used to love this wine, and this vintage, but the last few times I've had it, its been very good, but for some reason uninspiring. The fruit was great, the wine was in perfect shape, it was decanted for most of the afternoon. It was very good, but it didn't talk to me like it used to. Weird. Others thought it was great, so its clearly just me.
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An Evening on Mount Nebbiolo (D'Amico Cucina): Minimal notes at this point. Very tannic. Earthier than the 90 Barbaresco. Red cherry fruit and tar. I would agree that this tasted a bit more refined than the Gaja Barbaresco. An awesome wine.
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Minneapolis Does Piedmont: Classier than the 90 Gaja Barbaresco. Forward fruit, but almost too straight down the line. A great wine, but interestingly, having had it side by side with the 90 Barbaresco a number of times, I've always preferred the Barbaresco.
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[Gaja winery] Open 3 hours before tasting. Tar, spice, exceptionally smooth; but felt suprising closed; I needed more time with this wine to appreciate it.
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Dinner at Il Palio. Garnet in color, this wine was really on its' game this evening. Medium to full bodied, this sweet, rich wine had an explosive palate. Very glyceral. Long finish. Shows some development but still seems to be on the way up with 15-25 years of excellent drinking ahead of it. Blew the '95 Sori Tildin off the table! 50+13+13+9+9 = 94+
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Uncorked this last bottle to go with killer mushroom risotto and promptly broke off the bottom quarter of the cork, leaving it floating merrily just below the neck. Used a chopstick to keep it at bay while slowly decanting (successfully) into a waiting glass vessel. It was a medium purple ruby with a bit of bricking at the edges. The nose was completely closed for the first 15 minutes, then became a perfume of mostly roses and not as much tar. The palate woke up at about 90 minutes, with this mysterious, layered combination of asphalt, dusty red cherries, saline, spiciness, and blueberries. Texture was that of fine silk. Contrary to previous notes, very gentle tannins. I enjoyed this wine very much, but am not sure it if it needs more cellaring time (since it took so long to open up) or is past its peak (since the tannins are gentle). Very nice bottle either way.
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From a 375; Purchased recently this wine was in pristine condition and was dark ruby with a slightly brownish rim. This wine was clearly in the WOW (95+ points) range from the moment it was decanted. It had the classic tar and rose aromas but with something else perhaps leather and minerals. It was outstanding from start to finish. I can only imagine how tannic this wine may have been in its youth because it was still gently tannic. [$$$ purchased from Premier Cru, the collection of Andrew Mark Levitt (stamped on the bottle); Whoever bought the 750s before I got them better open a bottle of this with me. ;) ]
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Almost gave up on this one, but boy did patience pay off. Dark ruby color. Nose very muted at first, but did wake up after about 2 hours, giving off classic tar and roses scents. Around the same time, the palate started waking up also and it just kept developing: bright layered cherry flavors and tar notes dancing around in a surprisingly silky and seamless whole. Tannins were gentle, integrated, and fine-grained. At 5 hours (!) the fruit was positively roaring, and that uncanny elegance was still there. Finish very long. Wow! Very beguiling wine.
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Tasted alongside 93 Conterno Monfortino: My first experience with Gaja Sperss and was very disappointed. Both the Conterno and Gaja cost roughly the same but the Conterno was light years ahead of this. Possibly a bit unfair to compare but apples with apples as they say. Bottle seemed to be sound.
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Hot Basement Tasting @ Howard's (Westport): Very Bordeaux-like. Tannic cassis flavors. Minerals and a fresh purity of fruit that denies it's true age. Amazingly fresh for it's age. Excellent wine. A highlight of the night. Perhaps not typical of Barolo, but stunning nonetheless. This can age quite nicely.
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2/24/2024 - grub94 Likes this wine: 96 Points
Aging beautifully. Classic rose petals, roasted meat, dark cherry, light leather, herb garden. Tannins finally softened, Still some acidity and good weight on the palate. Gorgeous!
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2/23/2024 - paulst Likes this wine: 97 Points
Earth; cherry; licorice; elegant; long.
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2/8/2024 - paulst Likes this wine: 93 Points
Light and austere; lean and elegant; earth with cherry and licorice; lingering finish.
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12/21/2023 - faivre_eric Likes this wine: 95 Points
Consistent notes with previous tasting.
Powerfull and very balanced, simply yummy!
Would not necessarily rush to finish all the bottles in stock.
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7/3/2023 - NJwineguy wrote: 87 Points
Tough
To
Score
Nice mouthfeel Mild
Bricking Nose a bit off Better in the mouth for sure Feels like it’s heading down
Will see with next bottle
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6/27/2023 - Bandreas Likes this wine:
Tasted at Roberto's with Jim and Donna Cahill.
Mature red color, turning a warm reddish brown at the edge.
Nose of Carob, some cocoa, tannins,
on the palate soft, with dusty tannins, healthy acidity which seems to be coming more to the foreground, finishes on dusty note with slightly puckering tannins. medium long finish. After being opened for three hours and at the tasting in the restaurant it had become downright flamboyant, silky and expressive. As Jim put it: "This is singing tonight!" Donna preferred it over the Rabaja Barbaresco which was made in the more traditional style.
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6/3/2023 - soyhead wrote:
2nd time trying this , courtesy of the same generous soul, more limited notes; a touch smoky, great fruit, and solid tannins. a touch of prune.
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1/20/2023 - joshabramson Likes this wine:
Second time drinking this, similar notes to last time… really needs 2-3 hours of air to come alive, after which this is drinking great! Super fresh, youthful, precise and juicy!
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12/9/2022 - cnichelson wrote: flawed
Mildly corked. Just enough to mute any remaining fruit
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8/28/2022 - mdefreitas wrote: 96 Points
Twenty three years since I last tasted this. Back then it was a fruit bomb and not very Barolo -ike. Now, while still a bit primary, it has softened and taken on complexity. A bit more layered, with licorice and tar-like elements creeping in. This really needed some decanting, but gorgeous, albeit in a masculine, Bordeaux-like way. Not one for traditionalists.
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5/26/2022 - Jofie Likes this wine: 100 Points
Without much ado: I simply caught a perfect bottle of a great Barolo. Perfectly stored and aged, the wine hardly shows its age. The smell is absolutely typical for Gaja - an overwhelming fruit explosion mixed with wood, tobacco and leather that you just can't get enough of - you are tempted to smell it all evening. The taste is in no way inferior: precise and clear primary fruit (which would make you think the wine is half the age), beautifully integrated acidity, perfectly integrated tannin, gentle melting and a great length, paired with leather and wood. This is simply stunning and the best Nebbiolo I have ever drunk.
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3/11/2022 - soyhead wrote:
bought by bigmike on released and cellared ever since
quite resolved, perhaps even coming across a bit tired. tasting a bit like a mature bordeaux. lots of coffee and some dark fruit, but lacks kick. drink up, i dont see much upside to holding.
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3/11/2022 - hprphf wrote: 94 Points
Light touch with marked intensity on the palate. Delicious Barolo. 93-94
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9/5/2021 - dofzin Likes this wine: 93 Points
Decanted. Light sediment (less than expected?) and a dark ruby red color. Nose of apples and fermented fruit upon first decanting. Let stand for 3 hours and the bouquet of fruits expanded greatly. Black cherries, tree fruit, some pepper and tar. Wonderful integration of fruit and tannins, continuing to improve over a further 2 hours. Drinkable upon opening, but definitely better a few hours after decanting and worth the wait.
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8/7/2021 - Vini Ciclismo Likes this wine: 93 Points
Powerful, ripe fruits, rich, classic ink and tar spice, still with big furry tannins. Chunky structure, Impressive for its age, plenty of time ahead.
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7/3/2021 - joshabramson Likes this wine: 96 Points
Great bottle. Extremely fresh, youthful and juicy. Demands a bit of air, and will surely continue to develop for many years to come, but drinking really well today.
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4/18/2021 - viking92067 Likes this wine: 93 Points
Gaja is always a delight. Wish I had drank this one 5 years earlier.
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1/24/2021 - Benoit Hardy Likes this wine: 93 Points
The nose is explosive on pepper. With aeration, will come graphite, cocoa and cinnamon. But the spice will always dominate.
In the mouth, it is dense. The substance is enormous on this wine, we have a rare concentration, with a spice always taking the top but in a finer way than on the nose. The wine invades the palate like a steamroller but without any heaviness: the filigree acidity and melted tannins serve the wine, they stretch it and tame this enormous juice by throwing it in the mouth like the arrow of a bow. It traces but it does not tire the taste buds, it is clean and dense at the same time. The finish is on cocoa with a very nice length.
Excellent
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1/2/2021 - faivre_eric Likes this wine: 96 Points
Simply insane that a wine takes THREE decades to be ready for full enjoyment!
Powerful yet elegant, harmonious and balanced showing aromas of full ripe fruits and leather / cigar notes. Soft tannins and long finish.
One of the best Barolo I tasted!
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8/22/2020 - joshabramson wrote: flawed
I opened two 375ml bottles, both seemed to suffer from bad storage conditions and had to go down the drain.
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5/5/2020 - Cailles wrote: 94 Points
This is an aristocratic, highly elegant wine which shines with its inner harmony and balance more than with an expressive aroma profile. It got better with a lot of air revealing ever more aromas. Not with the best Barolos out there in terms of complexity and precision but nevertheless a very fine wine which is in a good spot (with a lot of air) but can further improve for some more years. 94 points with 95 in its best moments
TN: At first a bit muted but with time very nice black truffles, tar, mushroom notes with more floral than red fruit notes. Crushed wet rocks, a very nice herbal component and with more time a ripe slightly liquory red fruit. Not hyper intense and precise but on a good to very good level. Very harmonious and elegant with melted tannins and an uplifting acidity and with time a more creamy texture.
Decanting: Needs at least 5 hours in the decanter.
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2/9/2020 - dcwino wrote: 96 Points
Sommelier Appreciation Dinner 2020 (The Brown Residence): Classic Gaja, big and rich, concentrated black fruit, dark spices and tar. Mostly masked tannins due to opulent fruit. Drinking beautifully. Unless one really doesn’t care for Gaja, it is hard not to like this wine.
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12/27/2019 - Kemo Sabe Likes this wine: 95 Points
This was stunning. Far more complex and nuanced vs Costa Russi in the next glass. Both wines were out of mag. This was slightly darker and deeper with more dark fruit, leather and deep red berry flavors. This is a baby esp from this format. Gave it 6 hours of air in a decanter before dinner. Absolutely fantastic.
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11/22/2019 - BradE wrote:
An absolutely fantastic bottle. Delightful.
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11/2/2019 - Nanda wrote: 93 Points
White Truffles & Nebbiolo (Chez Nanda): An excellent wine, if a little atypical in that it has a pronounced bell pepper note that takes you to Bordeaux. Otherwise delicious and complete. In an early stage of it's drinking window.
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11/2/2019 - acyso wrote: 93 Points
Nebbiolos, white truffles, Volume IV (Chicago, IL): This is a better wine than the 1989 that I had a few months ago. A very black-fruited profile but the oak use here has me thinking this is more Bordeaux than nebbiolo. The fruit is dense and sweet, but not overdone at all. The tannic structure at the end also feels a little more bordelais, and I think it's pretty apparent that this wine still has plenty to go before it is mature.
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6/2/2019 - Ron Slye wrote: 92 Points
This was my favorite when first opening. Very young -- bright dark red color. This will definitely last a good 5-10 years and probably more. It felt somewhat closed as the evening progressed. Lovely structure surrounding some nice fruit -- the oak was slightly evident but not in a distracting way. While it started off as my favorite, the 97 Giacosa Barbaresco ended up being my WOTN.
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6/1/2019 - MC2 Wines Likes this wine:
This was the early winner of the night. It had been decanted before dinner and it was open for business right away. Jumped out of the glass at you. Darker in nature and texture, good fruit, lower acid but also lower ripeness so it felt balanced. More body to it but everything was in sync. Drinking nicely now, but has many more years to go. This was just scratching the surface of drinking window.
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11/25/2018 - BordeauxNut wrote: flawed
Corked bottle
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11/24/2018 - dcwino wrote: 96 Points
Barolo gathering at Officina (Officina - Washington D.C.): Youthful expressive nose displaying concentrated black fruit, blackberry, black cherry, strong licorice, ink, charted steak, cedar/oak, dark spices, leather and iron. Excellent concentration, concentrated black fruit, silky and polished, good acidity and mineral, still noticeable but fine tannins and a long concentrated black fruit driven finish with licorice and dark spices at the end. It is drinking beautifully but can age for another two decades.
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9/22/2018 - StasMedvedev.lv Likes this wine: 95 Points
🏅 95+/100 (4,55🌟)
Gaja wines night 22.09.18
Dried rose flower, violets. Intense, dark fruits. Liver paste. Palate: tar, chocolate.
Classic Barolo as it should be with fine well integrated tannins and deep structure. Wine is at its very peak and shining.
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12/29/2017 - faivre_eric wrote: 92 Points
Powerfull yet elegant wine, showing beautifully.
Doesnt have the austerity of its first years in bottle, the tannins are soft and integrated.
On the nose, beautiful flavors of cherry, raspberries, leather and a lovely acidity as a balance.
It is in a right spot right now but should have a few more years ahead.
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11/28/2017 - dhano Likes this wine: 91 Points
Slightly off the peak. Revived after a while.
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9/27/2017 - Eric Guido Likes this wine: 97 Points
1990 Barolo and Barbaresco Retrospective II (The North End Grill): The ‘90 Sperss was remarkably fresh for both the vintage and what I expected from the wine. Here I found a gorgeous bouquet of dried violets offset by dark earth, leather, red licorice, dusty old spice box and crushed stone. On the palate, soft textures were complemented by an undercurrent of ripe dark red fruits, with hints of dried citrus, minerals and brisk-energizing acidity. It finished long and floral with lingering hints of undergrowth, spice and dried red berry fruit.
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6/17/2017 - Burgundy Al wrote: flawed
Christie's Wine Dinner: A Journey Through the Vinkällare of Staffan Hansson (RPM Steak - Chicago IL): Slightly musty or stewy or dirty. I wondered if damaged, Gary thought it might be slightly corked. Nice, but nowhere near the level of previous bottles.
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6/15/2017 - JulianSkeels wrote: 94 Points
Typical rich Gaja mouthfeel - dark with black cherry and a touch of raspberry (tending to sweet liquorice with air), tobacco and a slight minty freshness to draw you back. Nice, but I prefer older Gajas - and they seem cheaper than this in the market too. This bottle will not improve much more from here and was ready to go with only 15mins of time in glasses. 94pts
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3/23/2017 - Kemo Sabe Likes this wine: 95 Points
From magnum. Opened and decanted at noon, double decanted back into the bottle at 7pm, consumed at 9pm. Just singing. Everything you want in a wine - nuance, complexity, size, balance, intrigue and a resounding yet delicate finish. This wine has a very long life ahead esp from this format. I really prefer Gaja's earlier work (70s-90s) and this is a great example of a classic Barolo.
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3/16/2017 - Leonis wrote: 91 Points
not in a good status, still tight and not open.
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2/15/2017 - fcxj wrote: 92 Points
Quite closed to start, but opened up. High acidity, with power and length of vintage.
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12/29/2016 - Richard P Howden Likes this wine: 93 Points
Very good. Bold nose of red fruit, rose, and hints of leather - starting to show some secondary development. More red fruit on the palate, some soft tannins emerging after an hour to accompany the slightly sweet fruit. Remarkably youthful. Good length, in a word delicious. Perfect balance, mouth watering partner to simple ragu and meatballs. Opened further after another hour - very rich and powerful.
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12/16/2016 - UPL Likes this wine: 98 Points
fantastic bottle -- what a nose -- 1990 is the best vintage in piemont -- not yet at peak -- next bottle in 10 years
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12/4/2016 - Jeremy Holmes wrote:
I remember selling this wine on release and it has always been a beauty. It is still extremely fresh but is gaining some earthy complexity with age. The fruits are red, deep and bright. There are notes of licorice, tar, cedar and baked earth. It is polished and glossy in the mouth with outstanding depth and a finish carried by sugar coated sinewy tannins.
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11/9/2016 - Burgundy Al wrote: 92 Points
Giacosa/ Gaja 1990s Comparison and Dinner (Ballaro - Highwood IL): Enticing spice and floral start. All black fruit, very ripe, very fresh for its age. Long, powerful throughout with a firm finish and a polished, modern style. Very pretty, just not very nuanced. Open 6-7 hours before serving.
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11/9/2016 - Nanda wrote: 94 Points
Gaja / Giacosa Dinner (Ballaro, Highwood, IL): Wow, a simply gorgeous nose is rich and dense yet lifted. Pure black cherries, florals and cedar with a clear modern sheen/polish. The palate is similarly richly fruited and concentrated with chewy tannin leaving the impression of a young wine, not something 26 years old. Impressive. Slow-oxed for about 7 hours prior to serving.
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6/10/2016 - fcxj wrote: 88 Points
Disappointing bottle. Dusty and a bit short. Mid weight.
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4/14/2016 - KingSlacker999 wrote: flawed
corked
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3/29/2016 - RayOB Likes this wine: 96 Points
Drank at 67
Nose of earth, lavender, tobacco, spice and dark fruit. Smooth complex integrated palate. Lovely.
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3/13/2016 - Kemo Sabe Likes this wine: 96 Points
From magnum. Base neck fill. Cork soaked through and broke in half getting it out. Didnt use the Durand - my bad. Decanted at 830am. Started drinking at 7pm over the next 3 hours. Not a booming nose but good one nonetheless. Violets, saddle, dark fruits. An exercise in balance, power and finesse in the mouth. Wine is fully integrated and no hard edges whatsoever. Smooth and supple yet plenty of flavor. Good acidity and great length. All in all hard to find anything not to like about this - very well made and built to last. Given this showing I'd say these have a long way to go esp from magnum. 96+
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2/29/2016 - Ric Dad Likes this wine: 95 Points
Nebbiolo at its best! Almost sweet with a port like color but still with a good acidity and alive. Bought in 1997 and cellared until now. Good reward for who is patient!
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12/21/2015 - HowardNZ Likes this wine: 95 Points
Clemens Busch and Barolos: A double decanting five hours before serving. Drunk over three evenings. Impenetrable, deep colour. The bouquet was more savoury and restrained than the Vietti. Also dark fruit, roses and a little tar. Quite primary fruit in evidence on the first day. Dark fruit and earth. Seeming fairly traditional in style, the oak totally integrated and not at all out of place. Excellent fruit weight and well balanced. Lovely acidity. The flavours were more tar, underbrush, and a little mushroom and tartufi neri on day 2. Drinking beautifully over the three days. The flavour profile moved a little from more primary to secondary. Lovely umami, balsamic, creosote nuances on the third day. A beauty! Drink or hold.
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11/19/2015 - dcwino wrote: 96 Points
Barolo gathering at Aggio (Aggio restaurant, Baltimore): Noticeable darker and bigger than the first two wines. Expressive nose displaying incredible youthful black fruit, licorice, a hint of leather, vanilla and charred steak, menthol and mineral. With air, iron similar to the first two wines emerge and the menthol note gets stronger. Excellent concentration, youthful ripe black cherry fruit driven palate impression, a hint of mineral, bright acidity, nicely integrated sweet tannins and long sweet finish. The youngest and most backward showing of the three ‘90s. Based on my limited experiences, Gaja takes a long time to get fully integrated, becomes harmonious and reach the peak. Really enjoyable.
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11/5/2015 - drwine2001 wrote:
Miscellaneous Notes from Italy (mostly Champagne and Nebbiolo); 10/31/2015-11/6/2015 (Piemonte and Milano): Purchased today from a Milan wine shop without any knowledge of provenance or storage. Light ruby core, browning edge; this deepened with air. Slightly musty at first, some VA, then increasing mint. Medium weight. Deep brown tobacco notes and a core of stony minerality are eventually joined by cherry fruit and earth. Moderate tannins remain. We had a chance to follow this for around 3 hours, and it continued to improve over that time, so I am confident that this was a healthy bottle, and it certainly has time in hand. I'd call it close to outstanding overall but hardly profound or as ethereal as a 25 year old wine can be. The contrast with the 2004 Sori San Lorenzo we had the other night was striking. This seemed like a much more natural, less forced and extreme expression of Nebbiolo. Was the wood treatment that different, or have the additional 14 years in bottle cured the excesses I found in the younger wine?
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10/10/2015 - The Vines That Bind wrote: 93 Points
Still deep garnet in the glass. Far more powerful than expected right out of the gate with a big nose of dark cherry, vanilla, and bourbon. Huge fruit presence with juicy and approachable tannin. The wine was very alive and changed over three hours. The fruit starts to take on notes of fall leaves, dry leather, cured meats, jerky, black currants, and roots. Gravel and stony minerals emerge as well. Notes of doughy rhubarb pie, black truffle, soft raspberry, thin top soil, and iron linger in the final sips.
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7/30/2015 - bengti Likes this wine: 93 Points
intense strong concentrated fruit yet airy and not overpowering, this deep purple/red Barolo oozes quality and elegance. Side notes of lavender, citrus, honey, jams and herbs, this has many years more to it and likely will develop even further.
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2/8/2015 - Eric Guido Likes this wine: 94 Points
This came to life in the glass with dark fruits, soil and undergrowth, yet stayed fresh and vibrant throughout with a hint of lifting menthol. On the palate, this showed silky, resolved textures with racy dark fruit, hints of tobacco and herbs. Yet, it was the finish that truly impressed with its multiple layers of fruit, herbs, floral and balsamic notes.
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12/25/2014 - Telacey wrote:
G
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12/7/2014 - Lilja Likes this wine: 93 Points
Complex and deep nose with fresh fruit and lovely developed aromas of ceder, barnyard, tobacco and wood. Lots of cherries and lingonberries with hints of roses.
Incredibly tasty with just the right balance between mature fruit and vibrant acidity (medium+). Lots of tannins, but round mature ones and a medium body. Really, really long finish and high intensity. Lovely stuff!
Would probably have gotten a few more points had it not been for me having a poor nose due to a ridiculously intense cold.
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11/23/2014 - rsbeck wrote: 93 Points
Wonderful nose, I would have been happy just to sniff all night. On this night, however, it was extremely tight on the palate for several hours, just started to reveal its charms in the final sips. Wish I had more time with it.
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11/14/2014 - JoeDwine wrote: 93 Points
Truffle Dinner...Showing a bit closed but still Brilliant. Very Elegant
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10/9/2014 - FamilyLarsson wrote: 96 Points
Lika fantastisk som sist.
Se noteringar 2014-05-16
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5/20/2014 - steinersing wrote: 93 Points
From half bottle - ripe fruit but good structure and balance. Licorice, tar, dark roses, anis truffles, violets. Holding up well.
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5/16/2014 - FamilyLarsson wrote: 96 Points
En helt underbar flaska Barolo. På den tiden var ju Sperss en Barolo.
Ung kraftfull frukt av mörka körsbär, apelsinskal, tryffel, tjära, aceton, lakrits, rosor och en helt otrolig struktur och balans. Detta är verkligen varje gång jag druckit det ett storslaget och fantastiskt vin.
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3/28/2014 - Papies wrote: 93 Points
Decanted and served. Solid cork and good level.
One cannot argue against the longevity of this wine, and indeed it is a very good one, however the abuses of ripeness at the time of its birth clearly show and add a heaviness to the wine. Tar, light burnt notes, concentrated dark fruit, cherry, liquorice. Very much alive and vibrant but with a heavy edge that sort of limits the balance and finesse of what otherwise is a great bottle. 93
One better makes sure likes the Gaja style before spending the money
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2/15/2014 - canan wrote: 95 Points
35th Birthday Celebration (Le Sommelier): HUGE wine.. Still extremely young fruit. Very impressive.
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11/3/2013 - FamilyLarsson wrote: 96 Points
Underbart vin med tryffel, mörka körsbär, apelsinskal, tjära, aceton.
Fantastiskt!!!
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9/24/2013 - Champagneinhand Likes this wine: 93 Points
Really nice florals, cola, tar and asphalt mingled with dark cherries. The tannins were actually tamed with swirling but the drying factor was present on the finish. Gaja makes good juice, but seriously pricey.
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8/9/2013 - CamWheeler wrote: 93 Points
Beat the Lafite tasting (Sydney, Australia): Dense nose of tar and graphite with cherry and licorice. The palate is taut but detailed and both the structure and the length are seriously impressive. It's 23 years old at this point and I'd probably back it to develop for another 10 with ease.
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3/8/2013 - kenv Likes this wine: 94 Points
1989 Barolo (NoMad Restaurant, NYC): [Decanted 7:30pm. Tasted 10pm.] Dark black fruit. Silky, but still very tight. Same great wine we had at Antonio's but needed more air time. 94-96.
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1/3/2013 - Long Louis Likes this wine:
WOTN! Truffles in the nose, very dense and concentrated, but not over the top. For me, Sperss is almost always Gajas best wine. I do not know whether if that´s the making or simply the superior microclimate at Serralunga. Also it is more resonable priced than the famous three single-vineyard wines from Barbaresco. I never had a bad example and this 1990 is just so wonderful, long and great. This is what wine is all about.
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12/8/2012 - Burgundy Al wrote: 92 Points
Eighth Annual White Truffle Dinner (Chez Weber - Chicago IL): Perfumed start with lots of ripe fruit. Similar ripe cherry flavors, plenty of licorice, allspice and black pepper. forward and easy to enjoy. Less nuanced than the Sandrone 1990 Barolos in the same flight. Very similar to another bottle tried earlier this year.
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10/12/2012 - JeffGMorris wrote: 92 Points
Dinner at Steve & Barb's house. Decanter for 2 hours. Dark red in the glass and more open than I would have expected. Full bodied with dark cherries, a little road tar and somewhat resolved tannins. Long finish. Still on it's way to apogee where it should be stunning. 50+12+13+8.5+8.5=92+
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8/7/2012 - Burgundy Al wrote: 92 Points
Casual Dinner with Great Wine with Friends (Balena - Chicago IL): Perfumed start with plenty of very ripe, very black fruit plus lots of licorice. Similar overall profile on the palate, which for me is dominated by its intense ripe character. Good length and balance on finish.
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2/5/2012 - Rezy13 wrote: 95 Points
Super Bowl 2012 (Roswell, GA): Reddish crimson. Sweet, perfumed red fruit. Sandalwood and a mix of red and dark fruit. Soft, sexy, and very drinkable. Zen-like balance. Still some acidity on the finish.
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1/18/2012 - rnellans wrote: 94 Points
Dark fruit and licorice, tea, tobacco on the nose. Big tannins...Appears much younger than the vintage. Appears younger than the 96 that was served at the same time. Nice depth and balance. Very long. Wish I had more, as this wine will age for many years.
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10/7/2011 - Lord Rayas wrote: 90 Points
Alex Lui dinner with Michael, PP, Harold, James, Ken plus wives (Mistral): from double magnum. a little disappointed that it wasn't as explosive and powerful as expected. good but not great.
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10/23/2010 - Argrath wrote: 95 Points
(Old note)
Very expressive, powerful nose. Sweet dark cherry fruit. Burnt rubber, Tobacco, sandy mineral, tobacco and cedar. Hints of Bdx-character. Very deep.
Fullish, powerful, compact, tannic palate. Very well-structured. Goes on and on. Great wine that is a perfect marriage between powerful Bordeaux and Piemonte.
Tasted blind this was voted WOTN.
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10/10/2010 - Milhous wrote:
Enjoyed at dinner with 90 Bartolo Mascarello. A very interesting comparison between two very solid wines with quite different upbringing. The Gaja was darker, had a dark fruit profile with licorice and some oak and had a more powerful nose initially. The Macscarello had no barrique and no Berlusconi! and was bright with red fruit giving way to some celery seed. The mascarello was more advanced, but not headed downhill. Both improved with food and advance the cause of Nebbiolo. For me, the oak of the Gaja wasn't helpful and the purity of the Mascarello shone through. No need to hold the Mascarello further, however. Great night.
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10/9/2010 - kenv Likes this wine: 98 Points
1990 Barolo: Modern vs. Traditional (private home): Gorgeous clean nose of black cherries. Ethereal, heavenly nose. Thick rich, a great, fairly modern style. Wow!
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9/5/2010 - Vini Ciclismo Likes this wine: 95 Points
Deep and dark, light rim but no orange.
Earthy with plum and black fruits. Classic roses and tar.
Smoothly aged, still with solid tannins, gorgeous plums and damson fruit, a hint of earth, impressively youthful.
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8/11/2010 - lepetitchateau wrote: 93 Points
Stunningly young wine, with ripe, dusty fruit. Not sweet but lots of presence on the palate despite the dusty finish.
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7/11/2010 - Pacalet wrote: 92 Points
Still nice dark red in color, concentrated nose of dark fruits and pretty herbal with time. Palate needs to to further resolve, still pretty tannic, will take at least 3year+ for it to really open up!
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3/13/2010 - Jossik wrote: 92 Points
Naso ricco e pieno con molto frutto, bocca viva, grande e ampia. Dopo un po'esce una bellissima scorza d'arancia.
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12/14/2009 - Vini Ciclismo Likes this wine: 95 Points
Deeply flavoured, great structure, tannins there but not excessive, a lovely earthy intensity.
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12/11/2009 - rwstorer wrote: 93 Points
Deep borwnish red in color with a spicy nose or cured meats. Sexy smoth flavors of chocolate, and dried cherry. Harmonious.
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11/22/2009 - jlemerond wrote: 92 Points
Dark ruby. Gorgeous nose of dark fruits, menthol, and tar. In the mouth still very structured - lots of tannins and acidity. a touch tart. long finish but not as long as the best of the vintage. very solid performance nonetheless.
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10/8/2009 - MauriceE wrote: 95 Points
Great bottle. We had it after the Villa Gemma 1997 (Masciarelli), what a step up! It soars out of the glass, very cool red fruit. Especially when just in the glass, it's nearly overwhelming. Outstanding! You can still hold on to this, but there is no need to wait.
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5/15/2009 - PatrikO wrote: 95 Points
Dinner at Semplice. Very youthful, fullbodied and dark brown almost black in colour, nice asian spices on the nose, overall very complex wine with black cherries, leather and spices, very powerful. This will last forever, no rush to drink up.
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9/23/2008 - depdoc wrote: 87 Points
Decanted 3 hours before tasting. Not much fruit. Not tainted, but not a lot to it.
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8/10/2008 - Apotheca wrote: 95 Points
No notes taken during the dinner. Not ready yet - still a little closed. Will wait at least 5 more years for the next bottle, maybe even 10.
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7/23/2008 - Jeremy Holmes wrote:
Dense and concentrated, almost backwards. There are big meaty flavours, dense dark fruits, huge tannins and breezy acidity yet everything is in perfect proportion and balance. This is great Barolo that could last for ever.
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5/12/2007 - KellyW wrote: 98 Points
Decanted about 5 hours before serving. Still a baby this wine had a nose to die for. So much going on in the nose. Exotic spices and ripe red and dark fuits. Very fine ripe and resolved tannins. Near perfect in the mouth. Absolutely delicious.
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4/5/2007 - BradE wrote:
Pre Good Friday Dinner.: Second wine tonight, the 90 Gaja Sperss. I used to love this wine, and this vintage, but the last few times I've had it, its been very good, but for some reason uninspiring. The fruit was great, the wine was in perfect shape, it was decanted for most of the afternoon. It was very good, but it didn't talk to me like it used to. Weird. Others thought it was great, so its clearly just me.
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1/8/2007 - Dave Dalluge wrote:
An Evening on Mount Nebbiolo (D'Amico Cucina): Minimal notes at this point. Very tannic. Earthier than the 90 Barbaresco. Red cherry fruit and tar. I would agree that this tasted a bit more refined than the Gaja Barbaresco. An awesome wine.
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1/8/2007 - BradE wrote:
Minneapolis Does Piedmont: Classier than the 90 Gaja Barbaresco. Forward fruit, but almost too straight down the line. A great wine, but interestingly, having had it side by side with the 90 Barbaresco a number of times, I've always preferred the Barbaresco.
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1/8/2007 - Siggy wrote:
Tasting Group Dinner - Piedmont (D'Amico Cucina, Minneapolis): More high-toned than the 1990 Gaja Barbaresco, this showed lots of red fruit along with a thyme/herbal on the midpalate that I found very interesting. Delicious.
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9/8/2006 - 97mjr wrote:
[Gaja winery] Open 3 hours before tasting. Tar, spice, exceptionally smooth; but felt suprising closed; I needed more time with this wine to appreciate it.
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5/20/2006 - JeffGMorris wrote: 94 Points
Dinner at Il Palio. Garnet in color, this wine was really on its' game this evening. Medium to full bodied, this sweet, rich wine had an explosive palate. Very glyceral. Long finish. Shows some development but still seems to be on the way up with 15-25 years of excellent drinking ahead of it. Blew the '95 Sori Tildin off the table! 50+13+13+9+9 = 94+
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4/4/2006 - DougLee wrote: 93 Points
Uncorked this last bottle to go with killer mushroom risotto and promptly broke off the bottom quarter of the cork, leaving it floating merrily just below the neck. Used a chopstick to keep it at bay while slowly decanting (successfully) into a waiting glass vessel. It was a medium purple ruby with a bit of bricking at the edges. The nose was completely closed for the first 15 minutes, then became a perfume of mostly roses and not as much tar. The palate woke up at about 90 minutes, with this mysterious, layered combination of asphalt, dusty red cherries, saline, spiciness, and blueberries. Texture was that of fine silk. Contrary to previous notes, very gentle tannins. I enjoyed this wine very much, but am not sure it if it needs more cellaring time (since it took so long to open up) or is past its peak (since the tannins are gentle). Very nice bottle either way.
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1/18/2006 - Winetex wrote: 95 Points
From a 375; Purchased recently this wine was in pristine condition and was dark ruby with a slightly brownish rim. This wine was clearly in the WOW (95+ points) range from the moment it was decanted. It had the classic tar and rose aromas but with something else perhaps leather and minerals. It was outstanding from start to finish. I can only imagine how tannic this wine may have been in its youth because it was still gently tannic. [$$$ purchased from Premier Cru, the collection of Andrew Mark Levitt (stamped on the bottle); Whoever bought the 750s before I got them better open a bottle of this with me. ;) ]
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10/16/2005 - DougLee wrote: 94 Points
Almost gave up on this one, but boy did patience pay off. Dark ruby color. Nose very muted at first, but did wake up after about 2 hours, giving off classic tar and roses scents. Around the same time, the palate started waking up also and it just kept developing: bright layered cherry flavors and tar notes dancing around in a surprisingly silky and seamless whole. Tannins were gentle, integrated, and fine-grained. At 5 hours (!) the fruit was positively roaring, and that uncanny elegance was still there. Finish very long. Wow! Very beguiling wine.
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9/21/2004 - AJ72 wrote: 82 Points
Tasted alongside 93 Conterno Monfortino: My first experience with Gaja Sperss and was very disappointed. Both the Conterno and Gaja cost roughly the same but the Conterno was light years ahead of this. Possibly a bit unfair to compare but apples with apples as they say. Bottle seemed to be sound.
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7/25/1999 - mdefreitas wrote: 96 Points
Hot Basement Tasting @ Howard's (Westport): Very Bordeaux-like. Tannic cassis flavors. Minerals and a fresh purity of fruit that denies it's true age. Amazingly fresh for it's age. Excellent wine. A highlight of the night. Perhaps not typical of Barolo, but stunning nonetheless. This can age quite nicely.
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