Perfectly healthy deep color. Explosive and perfectly open, with notes of dark cherries, some plum, christmas spices, candied violets, menthol, tobacco, more spices, a touch of licorice. It's medium-full bodied, with very good persistence, there is medium-high acidity and medium tannin that has melted away quite already. Very good length. A superb Gaja that still has 10+ years ahead. Wow.
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Alongside the 2004. Complex and classic with a mostly mature character, this is still long and fairly powerful, layered with complex notes throughout. Time to drink up over the next few years.
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Gorgeous rich, balance of blackberry tar, balsamic, dried rose petals behind. Very long and complex. Drink now, this is going downhill gracefully but definitely.
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(SYP) open 6 hours before serving. Pungent oak and a little funk at the start, which blew off with time. Sour prune, dark cherry, meat, tobacco, wood, forest floor and herb on the nose. Dark, concentrated and almost sweet on the palate with mouth coating texture and a rather dry finish. 93+
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Had this blind side by side with the '95 San Lorenzo. 3 years younger and showed much bigger, with huge tannic structure, minerally iodine notes, really classic and still has a ways to go for sure. Guessed 2000 Barolo. I'd say this has potential for improvement, give it another 5+ years. DD at Cotzen's.
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Special dinner in DC at Tosca so notes sparse. Best way to describe is Perfect balance, great fruit, still young and has an extensive life expectancy ahead.
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A Birthday Celebration (Taste 222 - Chicago IL): Red cherry with subtle spice and good floral background elements. Similar to another bottle of the same wine from a couple of days earlier, but much less depth or complexity.
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Gaja White Truffle Dinner (Osteria Langhe - Chicago IL): Open several hours before serving, I wish I had time to double decant. Lush red cherry start-to-finish with sweet spice and faint earth. Very robust aromas, more restrained palate is slightly less alluring and complex, but still very tasty with good+ length.
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White Truffles & Nebbiolo (Chez Nanda): So youthful and rich. Really defies its 21 years of age. Mostly about the fruit right now with spice and florals adding some interest. Tannins are chewy but enveloped in the decadent fruit. Fun now. Probably a more complete wine in 5-10 years. Preferred the more integrated Sori Tildin side by side.
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Nebbiolos, white truffles, Volume IV (Chicago, IL): This is far less integrated and well put together than the Sori Tildin. This is still clearly too young, as I think time will help smooth off all the rough edges I'm not loving here. It's sort of a more polished, black, and slightly astringent version of the Sori Tildin. Perhaps this has more overall stuffing and it just hasn't matured in the same way yet, and maybe with a few more years, this will shows just as well?
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Dark matter here, dense, concentrated, chocolate, seriously rich (I guessed 1996) - AD was not a great fan, too much, she thought. #Enomania#Henrik&Musse
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Stunning! Loved it. Sorry had this in a crazy amazing line up and was completely wrecked by the end but this was my WOTN. Still ages of life left in this yet. Lots of power and body along with classic cherry, med high tannin and good acidity. Huge length. Was fab
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From a bottle that had been professionally cellared since purchase, stood upright for 2 days and then transported to restaurant, double decanted 1 hour before serving. Ambient temperature perhaps warmer than desirable (~20 degrees). Tasted in Bordeaux glass (shortage of glasses).
Very young in appearance, a shade darker than garnet in colour. Looked younger than the Vietti Brunate 2000 that was tasted alongside.
A little reductive funk at the start, which blew off with time. Prunes, blue flower petals, plums on the nose, stately; over 1-2 hours a pleasant tea leaf emerged as well. Medium bodied, still tightly coiled at present; flavours of dark plum, hint of leather, well coordinated with fine acidity and mid-bodied tannins on the finish. After 2-3 hours in the glass it opened up further, sweet cherry and layers emerging.
Lesson learned: give these great aged nebbiolo wines plenty of air - at least 2-3 hours, if not more. Can open this bottle and enjoy now, however peak drinking probably in 5 years time.
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The nose is a beautiful song but wisperred not sung. Does that mean that that it could have benefited from a couple of hours of decanting (instead of 30 mins)? Maybe There is a bit of Bordeaux elegance next to the Barolo character. But the wine is beautiful big and elegant. The mouth is fully balanced.
Could be that my nose was burned from the two previous Piedmontese wines and now this seems timid
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An evening of Barolo and Barbaresco (Bern, Switzerland): Big, tarry and flamboyant, exploding with flowers and cherries. Bruising, powerful, tannic and beastly. It is an impressive wine but my least favorite of the flight.
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A Taste of Piedmonte in Switzerland (Bern): Tasted blind. Pretty nose of roses, tar, root beer, spice and a hint of smoke. A bit more "modern" and riper in style, with a soft palate and finish. Fine tannin, and a hint of tart acid.
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Barolo-Barbaresco 2001 (and perhaps older...). (Bern): The color is darker than all the others, it looks very young. Modern nose, but the oak is less prominent than for the other modern ones. Quite enjoyable. On the palate it starts very soft, surprisingly so, but then the tannins show up and you feel the grip. Different, but fine.
3 and 4 days later: the oak is slowly dissipating, and the nose shows a beautiful complexity. On the palate it shows the same pattern as on day 1: soft upon entry, and developing a strong grip towards the finish. This was the most stable and resistant to air. It didn't bulge much even after four days.
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Excellent. Needs 4 hours to breathe before opening up its beautiful floral and smoked bacon bouquet. Very polished aftertaste and drank beautifully. Highly recommended.
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Decanted and it took a long time for the wine to open. The harsh tannins still make for a less than expressive and plush palate. Don't know if this will improve.
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These are the experiences a seasoned wine drinker appreciated. The wine was polished like a brilliant stone. Thought provocitive, stunning, loaded and ready. Simply wow.
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Piedmont and Champagne (Østerbro): Solid dark plum fruit depth on the nose with some flowers, sewer, vanilla and camphor. Sweet liquorice and dark plum palate with a lot of freshness but still of lot of young flavor depth. Still seem very young and a wine that impressed me.
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Stunning wine. Beautiful brick color, fragrant nose like a burgundy, nice structure builit wth dark fruits and slight tannins, hint of leather, great round feeland finish.
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(Henne Kirkeby Kro) From memory: Decanted and slow to open up; a bit rusty at first. But then it developed the profound beauty and polished black fruit that I associate with Gaja's wines -- something luxurious and brilliant like a shiny black limousine in a New York night. Undeniably a nebbiolo wine and at the same time smooth and modern. Great.
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Wine dinner at L'Etranger: Was not showing all, should have opened it a couple of hours earlier, as I think it has a lot more to offer than on this evening. Would have guessed it as a Bordeaux with lead pencil and tar. The Wagyu beef was a good match.
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Verticaal Margaux (Chalet Royal): 1998 Gaja Langhe Nebbiolo Sorì San Lorenzo (Italië, Piemonte, Langhe, Langhe DOC) Kleur: Volrood, wat fluwelig. Aroma / bouquet: Klaboem. Hoge expressie en een dito complexiteit. Tonen van teer en leer, donker jammig fruit, verfijnd houtgebruik met sporen van ceder, potloodslijpsel. Smaak / Afdronk: Superkrachtig, ongekend smaakgehalte. Royale zuurgraad en dito tannines maar in niets tè hard of tè hoekig. Kracht in balans, de spreekwoordelijke 'kaakslag met een fluwelen handschoen'. Algemeen / potentieel: Volgens Angelo Gaja himself de beste rode wijn die hij ooit maakte… Mag ik me daar in alle bescheidenheid bij aansluiten? 50 + Kleur: 5 + Aroma / bouquet: 14 + Smaak / Afdronk: 18 + Algemeen / potentieel: 10 = 97/100
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No decant. Nice aromatics although slightly restrained. Typical San Lorenzo palate of cherries and earth. Seamless with integrated tannins - nothing harsh. How long can this age? Everything seems in balance already. 50+8+8+18+8=92
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As expected, great aromatics. A full, yet crisp Barbaresco, with ripe cherries, faint hint of mushrooms and earth, firm acids and backbone. That was my last bottle, and I am a lesser man now for it!
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This is a Bordeaux drinkers Barbaresco (oops, I mean LANGHE, sorry Angelo). Killer Nebbiolo nose of brambly dark fruit and black truffle earth. The mouth feel is already round and integrated. Not a huge finish, but not feminine either. Very satisfying finish of leather, tobacco and dark plum.
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my favorite gaja of the night, but it's a rather backhanded compliment because i didn't feel that the four wines tasted distinguished themselves very well. this had the most backbone, and underlying fruit to make me pay semi attention to it. still, hardly a blockbuster, and lagging behind the sperss and contiesa from this vintage.
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($280) Gaja Tasting with Willi Klinger: Tight, waxy nose. Smells backward. Licorice and something like motor oil. All in a good way. Again, much more approachable than the nose would suggest. Violets, extract, and a flavor like black berries. Very nice, and my favorite of the lot. Still, $280?
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Drinking a bit early, but simply superb. A beautiful ruby red with serious, but soft tannins. Gained massive complexity after decanting and continued to change in the glass.
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Gaja and pizza... (Seattle, WA, USA): Oh my, of the three wines, this had the most impressive structure. Classic notes of road tar and dried rose dance on the nose. At times this flirts with volatility, violet dancing in your nostrils. On the palate this was black, dark, and brooding, eventually showing licorice and tar with stunning grip and acid. This is a wine that sticks your gums to your incisors, stunning yet enjoyable tannins.
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9/21/2023 - NostraBacchus Likes this wine: 96 Points
Perfectly healthy deep color. Explosive and perfectly open, with notes of dark cherries, some plum, christmas spices, candied violets, menthol, tobacco, more spices, a touch of licorice. It's medium-full bodied, with very good persistence, there is medium-high acidity and medium tannin that has melted away quite already. Very good length. A superb Gaja that still has 10+ years ahead. Wow.
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6/9/2023 - Burgundy Al wrote: 92 Points
Alongside the 2004. Complex and classic with a mostly mature character, this is still long and fairly powerful, layered with complex notes throughout. Time to drink up over the next few years.
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1/30/2022 - Philip67 Likes this wine: 94 Points
Gorgeous rich, balance of blackberry tar, balsamic, dried rose petals behind. Very long and complex. Drink now, this is going downhill gracefully but definitely.
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5/8/2021 - LTTC Likes this wine: 93 Points
(SYP) open 6 hours before serving. Pungent oak and a little funk at the start, which blew off with time. Sour prune, dark cherry, meat, tobacco, wood, forest floor and herb on the nose. Dark, concentrated and almost sweet on the palate with mouth coating texture and a rather dry finish. 93+
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12/1/2020 - peternelson Likes this wine: 92 Points
Had this blind side by side with the '95 San Lorenzo. 3 years younger and showed much bigger, with huge tannic structure, minerally iodine notes, really classic and still has a ways to go for sure. Guessed 2000 Barolo. I'd say this has potential for improvement, give it another 5+ years. DD at Cotzen's.
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2/22/2020 - BillyT wrote: 94 Points
Special dinner in DC at Tosca so notes sparse. Best way to describe is Perfect balance, great fruit, still young and has an extensive life expectancy ahead.
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12/6/2019 - Burgundy Al wrote: 91 Points
A Birthday Celebration (Taste 222 - Chicago IL): Red cherry with subtle spice and good floral background elements. Similar to another bottle of the same wine from a couple of days earlier, but much less depth or complexity.
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12/4/2019 - Burgundy Al wrote: 93 Points
Gaja White Truffle Dinner (Osteria Langhe - Chicago IL): Open several hours before serving, I wish I had time to double decant. Lush red cherry start-to-finish with sweet spice and faint earth. Very robust aromas, more restrained palate is slightly less alluring and complex, but still very tasty with good+ length.
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11/2/2019 - Nanda wrote: 93 Points
White Truffles & Nebbiolo (Chez Nanda): So youthful and rich. Really defies its 21 years of age. Mostly about the fruit right now with spice and florals adding some interest. Tannins are chewy but enveloped in the decadent fruit. Fun now. Probably a more complete wine in 5-10 years. Preferred the more integrated Sori Tildin side by side.
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11/2/2019 - acyso wrote: 90 Points
Nebbiolos, white truffles, Volume IV (Chicago, IL): This is far less integrated and well put together than the Sori Tildin. This is still clearly too young, as I think time will help smooth off all the rough edges I'm not loving here. It's sort of a more polished, black, and slightly astringent version of the Sori Tildin. Perhaps this has more overall stuffing and it just hasn't matured in the same way yet, and maybe with a few more years, this will shows just as well?
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8/29/2019 - Rajbusto Does not like this wine: 89 Points
Uninspiring
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6/27/2019 - beatles wrote: 93 Points
Dark matter here, dense, concentrated, chocolate, seriously rich (I guessed 1996) - AD was not a great fan, too much, she thought.
#Enomania#Henrik&Musse
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1/8/2019 - Ben Christiansen wrote:
Savory black earth but still with some fruit. Elegant. So ver
Refined. Complex.
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12/15/2018 - Good Monkey Likes this wine: 98 Points
Incredible. 1998 vintage is much underrated.
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10/27/2018 - Xavier Auerbach wrote: flawed
Académie des Cinquante 63rd Annual Dinner (Restaurant Olivijn, Haarlem, NL): Uneasy, stalky, lightly oxidatve, not a good bottle.
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9/20/2018 - DonDon wrote: 97 Points
Stunning! Loved it. Sorry had this in a crazy amazing line up and was completely wrecked by the end but this was my WOTN. Still ages of life left in this yet. Lots of power and body along with classic cherry, med high tannin and good acidity. Huge length. Was fab
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9/14/2018 - redwiner Likes this wine: 93 Points
Great wine, holding up well. Dark fruit, brick color, good finish.
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8/12/2016 - lightning wrote: 93 Points
From a bottle that had been professionally cellared since purchase, stood upright for 2 days and then transported to restaurant, double decanted 1 hour before serving. Ambient temperature perhaps warmer than desirable (~20 degrees). Tasted in Bordeaux glass (shortage of glasses).
Very young in appearance, a shade darker than garnet in colour. Looked younger than the Vietti Brunate 2000 that was tasted alongside.
A little reductive funk at the start, which blew off with time. Prunes, blue flower petals, plums on the nose, stately; over 1-2 hours a pleasant tea leaf emerged as well. Medium bodied, still tightly coiled at present; flavours of dark plum, hint of leather, well coordinated with fine acidity and mid-bodied tannins on the finish. After 2-3 hours in the glass it opened up further, sweet cherry and layers emerging.
Lesson learned: give these great aged nebbiolo wines plenty of air - at least 2-3 hours, if not more. Can open this bottle and enjoy now, however peak drinking probably in 5 years time.
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2/26/2016 - Levantine wrote:
The nose is a beautiful song but wisperred not sung.
Does that mean that that it could have benefited from a couple of hours of decanting (instead of 30 mins)? Maybe
There is a bit of Bordeaux elegance next to the Barolo character.
But the wine is beautiful big and elegant.
The mouth is fully balanced.
Could be that my nose was burned from the two previous Piedmontese wines and now this seems timid
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9/5/2015 - ledwards wrote: 91 Points
Still tight and youthful with prominant tanin and acidity. Elegant red fruit but needs more time to soften. Will wait 5 years for next bottle.
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10/25/2014 - Eric Likes this wine:
An evening of Barolo and Barbaresco (Bern, Switzerland): Big, tarry and flamboyant, exploding with flowers and cherries. Bruising, powerful, tannic and beastly. It is an impressive wine but my least favorite of the flight.
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10/25/2014 - dpolivy wrote: 92 Points
A Taste of Piedmonte in Switzerland (Bern): Tasted blind. Pretty nose of roses, tar, root beer, spice and a hint of smoke. A bit more "modern" and riper in style, with a soft palate and finish. Fine tannin, and a hint of tart acid.
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10/25/2014 - gilrbo wrote:
Barolo-Barbaresco 2001 (and perhaps older...). (Bern): The color is darker than all the others, it looks very young.
Modern nose, but the oak is less prominent than for the other modern ones. Quite enjoyable. On the palate it starts very soft, surprisingly so, but then the tannins show up and you feel the grip. Different, but fine.
3 and 4 days later: the oak is slowly dissipating, and the nose shows a beautiful complexity. On the palate it shows the same pattern as on day 1: soft upon entry, and developing a strong grip towards the finish. This was the most stable and resistant to air. It didn't bulge much even after four days.
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9/21/2014 - WKC Likes this wine: 95 Points
Excellent. Needs 4 hours to breathe before opening up its beautiful floral and smoked bacon bouquet. Very polished aftertaste and drank beautifully. Highly recommended.
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1/2/2014 - Smooth Jazz wrote: 90 Points
Decanted and it took a long time for the wine to open. The harsh tannins still make for a less than expressive and plush palate. Don't know if this will improve.
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11/2/2013 - Thirsty1 Likes this wine:
These are the experiences a seasoned wine drinker appreciated. The wine was polished like a brilliant stone. Thought provocitive, stunning, loaded and ready.
Simply wow.
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7/5/2013 - canan wrote: 95 Points
Piedmont and Champagne (Østerbro): Solid dark plum fruit depth on the nose with some flowers, sewer, vanilla and camphor.
Sweet liquorice and dark plum palate with a lot of freshness but still of lot of young flavor depth.
Still seem very young and a wine that impressed me.
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2/2/2013 - redwiner Likes this wine: 94 Points
Stunning wine. Beautiful brick color, fragrant nose like a burgundy, nice structure builit wth dark fruits and slight tannins, hint of leather, great round feeland finish.
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11/24/2012 - Xavier Auerbach wrote: 95 Points
Académie des Cinquante Claret / Piedmont Tasting (Restaurant De Hoefslag *, Bosch en Duin, Netherlands): Excellent colour. Smoky bacon, rich, ripe and sweet fruit, tar, lovely tannic structure, great potential, polished, the most Burgundian of the three Gaja's, attractive, great wine.
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11/3/2012 - DK Amateur Likes this wine:
(Henne Kirkeby Kro) From memory: Decanted and slow to open up; a bit rusty at first. But then it developed the profound beauty and polished black fruit that I associate with Gaja's wines -- something luxurious and brilliant like a shiny black limousine in a New York night. Undeniably a nebbiolo wine and at the same time smooth and modern. Great.
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3/28/2012 - MGrange wrote: 92 Points
Wine dinner at L'Etranger:
Was not showing all, should have opened it a couple of hours earlier, as I think it has a lot more to offer than on this evening. Would have guessed it as a Bordeaux with lead pencil and tar.
The Wagyu beef was a good match.
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1/16/2011 - Buick455 wrote: 97 Points
Excellent wine.
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10/15/2010 - MauriceE wrote: 98 Points
Wow, wine of the night in a pretty competitive field, alongside Lafite-Rothschild 1998 for example. But this is drinking great now.
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6/25/2010 - WildeMeeuw wrote: 97 Points
Verticaal Margaux (Chalet Royal): 1998 Gaja Langhe Nebbiolo Sorì San Lorenzo (Italië, Piemonte, Langhe, Langhe DOC) Kleur: Volrood, wat fluwelig. Aroma / bouquet: Klaboem. Hoge expressie en een dito complexiteit. Tonen van teer en leer, donker jammig fruit, verfijnd houtgebruik met sporen van ceder, potloodslijpsel. Smaak / Afdronk: Superkrachtig, ongekend smaakgehalte. Royale zuurgraad en dito tannines maar in niets tè hard of tè hoekig. Kracht in balans, de spreekwoordelijke 'kaakslag met een fluwelen handschoen'. Algemeen / potentieel: Volgens Angelo Gaja himself de beste rode wijn die hij ooit maakte… Mag ik me daar in alle bescheidenheid bij aansluiten? 50 + Kleur: 5 + Aroma / bouquet: 14 + Smaak / Afdronk: 18 + Algemeen / potentieel: 10 = 97/100
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6/13/2010 - taipanli wrote: 92 Points
No decant. Nice aromatics although slightly restrained. Typical San Lorenzo palate of cherries and earth. Seamless with integrated tannins - nothing harsh. How long can this age? Everything seems in balance already. 50+8+8+18+8=92
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12/18/2009 - 100pp wrote: 95 Points
Complex, chewy Barbaresco. Tobacco, pencil lead, ripe cherries. Long.
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12/10/2009 - pkimhk wrote: 95 Points
As expected, great aromatics. A full, yet crisp Barbaresco, with ripe cherries, faint hint of mushrooms and earth, firm acids and backbone. That was my last bottle, and I am a lesser man now for it!
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8/30/2009 - rstark wrote: 94 Points
This is a Bordeaux drinkers Barbaresco (oops, I mean LANGHE, sorry Angelo). Killer Nebbiolo nose of brambly dark fruit and black truffle earth. The mouth feel is already round and integrated. Not a huge finish, but not feminine either. Very satisfying finish of leather, tobacco and dark plum.
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10/18/2008 - 100pp wrote: 95 Points
Wow, what a complexity. Tar, tobacco, cherries..Chewy. Long finish.
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6/2/2008 - kstoddard wrote: 88 Points
G7 (Pat): Blackberry, blackcurrant and raspberry. Nice acidity. Firm tannins. Tart finish.
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6/2/2008 - jeff nowak wrote: 91 Points
my favorite gaja of the night, but it's a rather backhanded compliment because i didn't feel that the four wines tasted distinguished themselves very well. this had the most backbone, and underlying fruit to make me pay semi attention to it. still, hardly a blockbuster, and lagging behind the sperss and contiesa from this vintage.
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7/24/2007 - AndyRD wrote:
Excellent-
Brought bottle to Knollwood and drank with friends
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12/4/2004 - OneLastSyrah wrote:
($280) Gaja Tasting with Willi Klinger: Tight, waxy nose. Smells backward. Licorice and something like motor oil. All in a good way. Again, much more approachable than the nose would suggest. Violets, extract, and a flavor like black berries. Very nice, and my favorite of the lot. Still, $280?
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11/7/2004 - wattsjr9 wrote:
Drinking a bit early, but simply superb. A beautiful ruby red with serious, but soft tannins. Gained massive complexity after decanting and continued to change in the glass.
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9/10/2004 - Eric wrote: 95 Points
Gaja and pizza... (Seattle, WA, USA): Oh my, of the three wines, this had the most impressive structure. Classic notes of road tar and dried rose dance on the nose. At times this flirts with volatility, violet dancing in your nostrils. On the palate this was black, dark, and brooding, eventually showing licorice and tar with stunning grip and acid. This is a wine that sticks your gums to your incisors, stunning yet enjoyable tannins.
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