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Gaja Sori Tildin 2009

Nebbiolo from Piedmont, Italy
  • RP96
  • WE95
  • JS95
  • WS93
  • JS97
  • V97
  • RP95
  • WW97
  • JS97
  • RP95
  • JS97
  • RP96
  • WS94
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Winemaker Notes

Deep purple in color, with complex aromas of toast, minerals, sour cherries, cedar and spices. This wine dispalys the roundest tasting profile of all Gaja single-vineyard wines. The rich body, subtle texture and fine, ripe tannins are typical for this wine of great finesse, the quintessential expression of the land and the Nebbiolo grape. This wine has extraordinary aging potential--more than forty years in outstanding vintages.

Critical Acclaim

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RP 96
The Wine Advocate

The 2009 Sori Tildin is a fascinating wine. The vineyard sits just above Costa Russi, separated only by the road that leads to Alba. This is an especially imposing vintage for Sori Tildin. Over time, the wine’s signature nuances and details begin to emerge. A radiant, sensual personality rounds things out nicely. This is a great showing from Gaja. The 2009 shuts down quickly in the glass, and is likely to demand a measure of patience from readers. Anticipated maturity: 2019-2039.

WE 95
Wine Enthusiast

Elegant, fine and characterized by deep complexity, this celebrated bottling from Angelo Gaja offers dark nuances of plum, chocolate and dried tobacco, with delicate accents of ground licorice and herb. The long finish is powerful and generous. Drink after 2020. Cellar Selection.

JS 95
James Suckling

I love the nose to this wine with floral, blueberry and raspberries. Orange peel. Full-bodied, and chewy with an impressive texture of ripe tannins and a long finish. Very beautiful.

WS 93
Wine Spectator

The oak is well-integrated here in the form of sandalwood, bacon fat and smoke flavors, shading the cherry, licorice and tobacco notes. Firm, staying elegant and finishing with spice notes. Very long. Best from 2015 through 2028.

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Gaja
Gaja, , Italy
Gaja
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.

Maipo Valley

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The Maipo Valley is Chile’s most famous wine region. Set in the country’s Central Valley, it is warm and quite dry, often necessitating the use of irrigation. The soils here tend to be high in salinity and low in potassium, which can present viticultural challenges, but new vineyard management techniques have been implemented to combat these issues.

The climate in Maipo is best-suited for ripe, full-bodied reds like Cabernet Sauvignon (the region’s most widely planted grape), Merlot, Syrah, and Carmenère, originally a Bordeaux variety which has found a successful home in Chile. White wines are also produced, especially near the cooler coast, from Chardonnay and Sauvignon Blanc.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SWS324372_2009 Item# 121745

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