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2000 Gaja Barbaresco Sori Tildin

2000 Gaja Barbaresco Sori Tildin

96 WS

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From the critics:

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Featured Review
Amazing aromas of plums, strawberries, and minerals follow through to a full-bodied palate, with ultraripe tannins and a long, mineral and blackberry aftertaste. Gorgeous. So fresh and structured. Best after 2010. 1,050 cases made, 250 cases imported. Wine Spectator

Wine Spectator | 96 WS

Critic Reviews

The 2000 Sorì Tildìn is like cashmere on the palate. Sweet red berries, flowers, mint and spices flow effortlessly from this beautifully detailed, nuanced wine. The Sorì Tildìn shows attractive freshness and gorgeous balance from start to finish. It is easily one of the finer wines of the vintage.

Antonio Galloni | 96 AG
Amazing aromas of plums, strawberries, and minerals follow through to a full-bodied palate, with ultraripe tannins and a long, mineral and blackberry aftertaste. Gorgeous. So fresh and structured. Best after 2010. 1,050 cases made, 250 cases imported.

Wine Spectator | 96 WS
The 2000 Sori Tildin is like cashmere on the palate. Sweet red berries, flowers, mint and spices flow effortlessly from this beautifully detailed, nuanced wine. The Sori Tildin shows attractive freshness and gorgeous balance from start to finish. It is easily one of the finer wines of the vintage. Anticipated maturity: 2015-2030.

Angelo Gaja’s 2000s are a bit of a mystery. The wines were absolutely beautiful upon release and equally impressive when I tasted them a few years later for the 7th edition of Parker’s Wine Buyers Guide. The 2000s were far less convincing when I tasted them in November 2010. All of the wines were initially very reticent and closed. After an hour or two in the glass they opened for about 30 minutes before closing back down again. Gaja thinks the wines are passing through a stage of inaccessibility. If anyone deserves the benefit of the doubt it is Gaja. I can’t remember the last older wine from this cellar that was a disappointment or that hadn’t aged well, and I have been privileged to taste the vast majority of wines that have been made here under Angelo Gaja’s tenure. Time will ultimately tell where these wines are headed, but this was not an especially flattering showing for Gaja’s 2000s. That said, most producers would be thrilled to have wines like these in their cellars. In some ways, Gaja is a victim of his own success. He sets such a high bar with his finest vintages; it is only natural to expect greatness all the time. The 2000s fall a bit short of that mark but are quite strong in the context of the year.

Robert Parker Wine Advocate | 95 RP

Wine Details for 2000 Gaja Barbaresco Sori Tildin

Type of Wine Barbaresco : A good Barbaresco traditionally conjures a perfume of powerful floral aroma, and massages your tastebuds with gentle violets and roses creating a juicy burst of cherry and truffle. If you decide to let the wine age, it can develop smokey, earthy notes that round out the experience beautifully. No one is left indifferent after tasting one of these masterpieces, we can assure you of that.
Varietal Nebbiolo : Nebbiolo is the superstar grape variety and driving force behind the top-quality red wines of northwestern Italy. The Italian winegrowing appellation of Piedmont is covered by a sea of Nebbiolo grape vines. It is the undisputed king of grapes in the twin hillside villages of Barolo and Barbaresco, where some of the world’s most coveted wines hail from.

Quality over quantity is the motto for this subtly powerful grape. A mere 5,500 hectares of Nebbiolo are cultivated around the world, of which, more than 4,000 are found in Langhe and Roero. The varietal has been growing here since the 1st century and has been called Nebbiolo since the 1200’s. Like most ancient grape varietals, there are many speculations as to its true origin, but what is certain is that in the hills of Langhe and Roero, Nebbiolo has found its ideal environment.

Unlike Cabernet Sauvignon which is a versatile grape, Nebbiolo has not thrived when planted in wine regions outside of northern Italy. Nebbiolo is more like the finicky Pinot Noir: difficult to grow and highly reflective of terroir. The varietal thrives on calcareous marl, a lime-rich mudstone that is found on the right back of the Tanaro River (home to Barolo and Barbaresco) where it grows best in its warm climate and ample sunlight. The growing conditions in the hilly areas of Barolo and Barbaresco are optimal and produce some of the most sought after wines not only in Italy, but in the world.

The Nebbiolo vine buds earlier than most grapes grown in Piedmont but harvested last. The berries do not appear until long after flowering, making it very susceptible to poor weather conditions. The name Nebbiolo is thought to have come from the Italian word for fog, nebbia, which is common during the fall when the local hillsides are covered in a ghostly haze.

The iron fist in a velvet glove, which is a witty slogan for the wine of Barolo, can aptly be used to define the Nebbiolo grape itself. The thin-skinned, light colored grape packs a punch, producing wines that are light ruby when young and fades to a pale garnet when older. This characteristic should not be mistaken as watery; wine produced from Nebbiolo is super concentrated and flavorful with high acidity and tannins. When properly vinified, the best vintages will last for decades.

Despite the challenges of this fussy grape, some growers in the “New World” are trying their hand at harvesting Nebbiolo. In South Australia young producers are making wines that are fruiter and less tannic than their Italian counterparts. This novel take on the Italian grape has prompted California, Chile and South Africa to begin small plantings of Nebbiolo.

The iron fist in a velvet glove, the undisputed king of Piedmont and the deceptively powerful Nebbiolo grape may be limited in quantity, much-coveted, nearly exclusive to Italy, demands aging and can sometimes command high prices; the wait, the price and the difficulty in finding it is rewarded with one of the greatest wines made from the mighty Nebbiolo grape varietal.

Country Italy : Italy is renowned as one of the world’s greatest gastronomic havens; from certified Prosciutto di Parma to the sea-side seafood eateries on the island of Sicily. However, this epicurean experience could not possibly be as hedonistic without the ethereal combination of the country’s plethora of fine wines. It seems unfair that a nation should be able to boast, both, some of the world’s greatest cuisine as well as its greatest wines. Italian wine is one of the most sought after in the world, and has become the second most produced in the world, behind only France.



Stretching an impressive 736 miles from northern Italy to the peninsula’s southern tip, the country’s geography generates an enormous array of topography, climate and soil structure. This is an extremely important quality of its winegrowing and making industry which lays claim to nearly 550 different grape varietals, which all desire their own necessities, in terms of terroir and climate.



The still red wines of Italy truly characterize the nation’s vast and expansive terroir; Nebbiolo dominates Piedmont, where Barolo and Barbaresco reign king and queen of the region’s production. Hailing from Brunello di Montalcino in Tuscany, the rockstar Sangiovese grape has become synonymous with greatness. Vin Santo sweet wines have taken on a mighty feat of competing with the glorious wines of Sauternes, and of course, Prosecco. Prosecco, located in Trieste (northeast Italy) and its creation of luxuriously effervescent styles of wine has become Italy’s answer to Champagne. The Glera grape variety, which has become synonymous with the name Prosecco, is the main ingredient and is beloved in the appellation where the village of Prosecco’s name has become world renowned.



The blurred boundary between Italy and the countries of Slovenia and Austria, where German influence still resonates through Friuli wines. The prevalence of Riesling and other such grape varietals is high in this region and have become extremely popular on today’s market.



With nearly 702,000 hectares of grapevines covering the massive and diverse landscape, Italy’s annual average of 48.3 million hectoliters of wine production is second only to France in terms of volume and Spain in terms of hectares of vines. The country is vast and overwhelming when it comes to the culinary arts, but perhaps even this is overshadowed by its production of some of the world’s most sought after wines, whether the omnipresent Chianti to the highly collectible and sought after Amarone della Valpolicalla.


Subregion Barbaresco
Climat/Vineyard Sori Tildin

Overview

Producer Gaja : Gaja: these two syllables are not only recognized world-wide, but evoke one of the greatest and most respected traditions in European winemaking. However simple it may sound, it speaks volumes about the Family, who is widely credited with transforming not just the image and international reputation of its native Piedmont region, but of Italy as a whole; raising awareness of the quality of single vineyard and parcel by parcel vinification and pioneering the cultivation of non-native varietals in Piedmont. The Gaja family has had a significant impact on the way that Italian wine is grown, made, priced, distributed and marketed. After World War II and the phylloxera epidemic devastated Europe, it was the Gaja family who put Barbaresco on the map, helping to elevate the quality and allure of the region. Gaja is one of a handful of fine wine brands that can compete with and charge the same price as the top names of Burgundy and Bordeaux. The Gaja estate’s long history and reputation are rooted in the meticulous production of wine from grape to glass.

The Gaja estate, founded in 1859 by Giovanni Gaja, has been directed by Angelo Gaja (Giovanni’s great-grandson) since the early 1960s and continues to honor and uphold his father and grandfather’s legacy. With the help of his three children, representing the fifth generation to operate the 163 year old winery, the Gaja Estate continues to thrive in Piedmont and has extended its holdings into Tuscany and beyond. Today’s portfolio reflects the family’s tireless efforts to remain true to the culture of traditional Italian winemaking, but also their willingness to act intrepidly. The collection includes the flagship trio of renowned single-vineyard Barbarescos, Sori San Lorenzo, Sori Tildin and Costa Russi, the esteemed Barolos, Contesia and Sperss, the once contrarious Darmagi Cabernet Sauvignon, Sugarille and Renina Brunellos, and their trailblazing whites, Gaia & Rey (100% Chardonnay) Rossj-Bass (95% Chardonnay, 5% Sauvignon Blanc) and Alenti di Brassica (100% Sauvignon Blanc). The controversial, yet innovative use of French varietals is clearly on display in Gaja’s current profile.

Gaja’s unique style of wines defies classification as either ‘traditional’ or ‘modernist’; “Gaja is Gaja”, according to David Gleave MW and successful wine importer. Gaja is synonymous with risky gambles and bold changes of direction, as evidenced not only by its interest in white wines in a land of reds, but also the turn towards international grapes in a region devoted only to indigenous varieties. Angelo Gaja’s fearless approach was first witnessed with the introduction of Darmagi, made from Cabernet Sauvignon. Planted in 1978, Darmagi was the first Cabernet Sauvignon vineyard to be planted in Piedmont. The name Darmagi, first released in 1985, means "what a pity" in the Piedmont dialect, and said to be Angelo’s father, Giovanni’s reaction to the arrival of Bordeaux varieties in Barbaresco. Unlike his son, he was rather bound to traditional techniques with native varietals.

The most controversial decision in Gaja’s history was to sully the Nebbiolo grape with a small proportion of Barbara, meaning the three most famous Barbarescos were downgraded from DOCG (Denomination of Controlled Origin Guaranteed) to simply Langhe Nebbiolo. “Appellations are not a dogma. In my opinion, they have the same relevance as the winery’s brand,” exclaimed Angelo Gaja. The famous trio eventually returned to DOCG in 2013 when the wines would be produced as single variety Barbarescos once more, but this was a declaration of his confidence

The massive operation is now run by his two daughters, Gaia and Rossana, though Angelo still has the final say. When asked about how new ventures and strategies will be decided; his three children laughed, “He’ll decide.” The Gaja estate produces 18 different wines from 100 hectares in Piedmont, 118 hectares in Bolgheri and 27 hectares in Brunello di Montalcino. The vineyards are planted to both native and international varietals, including Nebbiolo, Barbera, Sangiovese, Cabernet Sauvignon, Chardonnay and Sauvignon Blanc. With nearly one million bottles produced annually, Gaja is one of the top producers in Italy, in terms of both quantity and quality. Quality is the estate’s main goal and does not hesitate to declassify entire vintages when they do not meet the extremely high Gaja standards (such as in 2003 and 2009).

What was once a humble 2 hectare plot in Barbaresco, has become a globally recognized brand, that exudes simple beauty, opulence, and elegance, a brand that reflects five generations of winemaking, that defies convention, demands global attention, and has become one of the most distinguished and omnipresent names in the world of fine wine.


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