1997 Barbaresco Angelo Gaja



Compared with Montepulciano to the east and Chianti to the north, Montalcino’s climate is much more Mediterranean: summer is considerably warmer which helps to ripen Sangiovese. Moreover, Montalcino is just 45 or so kilometres from the coast, and the valley of the river Ombrone serves as an air-conditioner: cool breezes coming up the valley not only keep the growing conditions dry and healthy, they also make for cool nights – diurnal temperature changes adding great complexity to the grapes and the wines that come from them. To the north of Montalcino, the valley of the Arbia performs the same task and this combination of warm sunshine and cool breezes plays a considerable role in making Montalcino special. Then it starts getting a little more complex. A facile but useful method is to divide the estates into those that face roughlCompared with Montepulciano to the east and Chianti to the north, Montalcino’s climate is much more Mediterranean: summer is considerably warmer which helps to ripen Sangiovese. Moreover, Montalcino is just 45 or so kilometres from the coast, and the valley of the river Ombrone serves as an air-conditioner: cool breezes coming up the valley not only keep the growing conditions dry and healthy, they also make for cool nights – diurnal temperature changes adding great complexity to the grapes and the wines that come from them. To the north of Montalcino, the valley of the Arbia performs the same task and this combination of warm sunshine and cool breezes plays a considerable role in making Montalcino special. Then it starts getting a little more complex. A facile but useful method is to divide the estates into those that face roughlCompared with Montepulciano to the east and Chianti to the north, Montalcino’s climate is much more Mediterranean: summer is considerably warmer which helps to ripen Sangiovese. Moreover, Montalcino is just 45 or so kilometres from the coast, and the valley of the river Ombrone serves as an air-conditioner: cool breezes coming up the valley not only keep the growing conditions dry and healthy, they also make for cool nights – diurnal temperature changes adding great complexity to the grapes and the wines that come from them. To the north of Montalcino, the valley of the Arbia performs the same task and this combination of warm sunshine and cool breezes plays a considerable role in making Montalcino special. Then it starts getting a little more complex. A facile but useful method is to divide the estates into those that face roughl
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£595.00

Average critic rating : 94.0 points

94

94

Gaja's 1997 Barbaresco is undoubtedly the finest he has yet made. An exquisite effort, it boasts a dense ruby/purple color in addition to an extraordinary nose of black cherry liqueur, smoke, licorice, mineral, and floral aromas. The wine is full-bodied, opulent, and loaded with fruit. Despite its precocious nature, there is abundant tannin, and thus 3-4 years of cellaring is required. It should age effortlessly for 25 years. ||A genius for sure, Angelo Gaja can not be faulted for what he puts in the bottle. This work of art is worth every cent it will fetch. Importer: Paterno Imports, Lake Bluff, IL; tel. (847) 604-89000 Wine Advocate.June, 2001

The wines of Angelo Gaja have been at the forefront of Piedmont for many years. An ancient family domaine established in the 1850s, the business was revolutionised by Angelo when he joined in 1961, bringing methods and a philosophy that were decades ahead of their time.

Taking full control of the family business in 1970, Gaja has been a pioneer ever since, and his Barbarescos are the famous wines of the region. Indeed you could say that Gaja put Barbaresco on the map.

More of a modernist than many of his neighbours, Gaja’s wines are polished, pure and precise. In youth they can often be inpenetrably faultless; with age they are peerless. The single vineyard wines – Costa Russi, Sori Tildin and Sori San Lorenzo cannot be called Barbaresco despite their vineyard sites: a dash of Barbera in these wines, which adds just a touch of plumpness to the Nebbiolo, breaks just one of the numerous rules imposed on the winemakers of Piedmont that Mr Gaja views as an impediment to making his extraordinary wines.

A genius for sure, Angelo Gaja cannot be faulted for what he puts in the bottle. Robert Parker



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