Gaja Barbaresco 2010
Nebbiolo from Piedmont, Italy
The Gaja Barbaresco is garnet in color. The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents. The taste is long, with a complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit.
Wine Enthusiast - "Gaja’s classic Barbaresco is gorgeous in 2010, showing an intense perfume of violet, earth and ripe red fruits punctuated by balsamic notes. The palate delivers rich wild cherry notes layered with mint, cinnamon and eucalyptus. This is structured and elegant and will develop more complexity over time."
The Wine Advocate - "Smack from the start, the 2010 Barbaresco shows full-on Gajissimo personality with irresistible opulence and intensity, magically contrasted against remarkable smoothness and finesse. Everyone wants to know his secret. The wine delivers seductively rich concentration and integrated oak that is offset by a delicate portfolio of chiseled mineral, dried berry fruit, Spanish cedar, crushed herb, anisette and blue flower. Fruit is sourced from 14 vineyards in Barbaresco. It already leaves a mark, but will reward those who wait."
Vinous / Antonio Galloni - "Freshly cut flowers, raspberries, mint, anise and licorice all waft from the glass in Gaja's 2010 Barbaresco. Mid-weight, gracious and utterly impeccable, the 2010 stands out for its balance and harmony. Sweet floral notes reappear on the finish, adding lift and brilliance. All the elements fall into place in this supple, beautifully balanced Barbaresco that represents the essence of the vintage. I am surprised how open and accessible the 2010 is for a young Gaja Barbaresco. Although the 2010 will be better in a few years, it already drinks well with a little air."
International Wine Cellar - "Good bright medium red. Enticing, nuanced nose offers red berries, red cherry and spicy, earthy underbrush. Rich, broad and fine-grained, with lovely inner-mouth perfume and tension. Seemed to shut down in the glass, showing a penetrating juicy quality and finishing with suave tannins and terrific length. A splendid Barbaresco."
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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.
Customer ReviewsSign In to Add Your Review0 }div>Related ProductsWinemaker's Notes Ruby red in color with a red fruit boquet this wine is elegant and complex with silky tannins ...
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
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.