GAJA Barbaresco 2016

$299.99

The centerpiece of the portfolio, GAJA Barbaresco is a testament to the Gaja family's historic commitment to the appellation and its belief that Barbaresco stands proudly with the great growing regions of the world. The GAJA winery stopped sourcing fruit from other growers in 1961 in order to ensure the utmost quality in its wines. In all, GAJA Barbaresco is produced using grapes grown in 14 vineyards in the villages of Barbaresco and Treiso.

THE VINTAGE

2016 is among the best vintages we GAJA ever experienced in Piedmont. The Winter, Spring, growing season and Fall were ideal for the soils and brought excellent balance to the grapes at harvest. The 2016 Barbaresco reminds us of the great 2004, but with more elegance and finesse. The powerful structure is quite like the 2001, yet with further refinement of the tannins. 2016 has all the potential to be a must-have vintage for lovers of Barbaresco.

TASTING NOTES

On the nose: Immediately rich and complex, with racy violet, rose, black cherry and dark licorice, complemented by notes of white pepper, cloves and soft leather. An intriguing mineral character adds to the bouquet.

On the palate: Full and mouth-coating on entry and throughout the mid-palate, the wine shows layers of ripe, dark and juicy fruits, black cherry, plum and sweet blueberry. Licorice and dark chocolate notes further enhance the complexity. A hallmark of this wine in great vintages is the laser-perfect balance of acidity and tannin, giving freshness and incredible length to the finish. Well integrated oak amplifies the structure without interfering with its elegance and drinkability. 2016 is a year suitable for very long cellaring.

TECHNICAL INFORMATION

Varietals: 100% Nebbiolo

Appellation: Barbaresco D.O.P. (100% Estate)

AgingAfter fermentation is complete, the separate lots are then aged for one year in barriques (20% new, with a balance in one and two year old casks). The 14 lots are then blended and racked to large Slavonian oak casks ranging in age from five to fifteen years, for another 12 months prior to bottling.

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