Gaja Barbaresco 2006
Nebbiolo from Piedmont, Italy
Garnet in color. The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents. Long, complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit.
The Wine Advocate - "The 2006 Barbaresco reveals terrific concentration, depth and purity. This is a remarkably soft, harmonious Barbaresco from Angelo Gaja with pretty notes of raspberries, crushed flowers and spices. The wine turns more powerful in the glass, as it gains additional richness, volume and depth, all of which carry through to the polished finish. The wine’s balance is impeccable, and this is easily is one the more harmonious, complete wines of the vintage. Anticipated maturity: 2016-2026. "
Wine Enthusiast - "Tasted at the infancy of what will undoubtedly be a long and generous lifespan, Gaja's 2006 Barbaresco shows enormous promise and potential. The wine is elegant, rigidly linear and pristine, with well-defined notes of ripe berry fruit and soft spice. It's an amazing achievement that tastes compact and opulent at the same time. Drink after 2015."
Wine & Spirits - "Gaja's straight Barbaresco is consistently one of his most beautiful wines, and this 2006 hits the mark with its rich refinement. There’s a mellow scent of anise and cool, truffled earth. Then the finish is all youthful, brooding power; new oak may play a major role in rounding the tannin, but it doesn’t get in the way of the wine’s expression. This should be accessible with three to four years of cellar time, and will age gracefully for a decade or more. "
Wine Spectator - "Offers plum and prune on the nose and palate, with hints of cappuccino. Full-bodied, with velvety, chewy tannins and a long finish. Best after 2011. 4,000 cases made. "
International Wine Cellar - "Good medium red. Captivating aromas of raspberry, rose petal and truffle. Quite powerful for Gaja's basic Barbaresco, with a distinctly medicinal character dominating today. Very deep wine, but this appears to be shutting down. Finishes with a strong impression of tannins. This will require patience."
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The story of the Gaja Winery can be traced to a singular, founding purpose: to produce original wines with a sense of place which reflect the tradition and culture of those who made it. This philosophy has inspired five generations of impeccable winemaking. It started over 150 years ago when Giovanni Gaja opened a small restaurant in Barbaresco, making wine to complement the food he served. In 1859, he founded the Gaja Winery, producing some of the first wine from Piedmont to be bottled and sold outside the region. Ever since, the winery has been shaped by each generation’s hand, notably that of Angelo Gaja. Under Angelo's direction, the the native Nebbiolo grape was elevated to world-class esteem.
Today, Angelo Gaja, alongside Guido Rivella, his winemaker since 1970, and his daughter, Gaia, advance their legacy. To fully realize their vision, all Gaja wines are produced exclusively from grapes grown in estate-owned vineyards, including 250 acres in Piedmont's Barbaresco and Barolo districts as well as estates in Pieve Santa Restituta (Montalcino) and Ca’Marcanda (Bolgheri). It is from these storied vineyards, and the earth, weather and vines upon them, that Gaja wines reveal their true heart. View all Gaja Wines
About PiedmontView a map of Piedmont wineries (PEED-mont)
Notable FactsNot just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- <img border="0" align = "center" src="/images/Category/Varietal_Red_Wine.jpg" width="750" height="300">Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.