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Gaja Alteni di Brassica Sauvignon Blanc 2016

Sauvignon Blanc from Piedmont, Italy
  • JS94
  • RP91
  • WS90
13.5% ABV
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  • RP91
  • JS97
  • JS95
  • RP90
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13.5% ABV

Winemaker Notes

Alteni di Brassica combines the classic herbaceous and aromatic qualities of the grape variety with the elegance and refinement of the GAJA style. Pheasants are featured on Alteni di Brassica's label to commemorate the beautiful birds that inhabit the forests adjacent to GAJA's vineyards. The color is golden and the wine opens with intense spicy notes of sage, white pepper and sweet licorice. Then, it evolves into its fruitier character with ripe notes of citron, lemon peel, grapefruit, pear and nectarine. The 2016 is well-balanced by the remarkable fruit concentration. Powerful and nuanced, this wine reaches a high level of complexity. Thanks to the bright acidity and salinity, Alteni di Brassica shows great energy and tension.


Critical Acclaim

All Vintages
JS 94
James Suckling
This shows white stones, flint, grass, green apples, herbs and preserved lemons. The palate shows great interplay between minerals and stone-fruit flesh. Medium to full body, very precise acidity and a taut finish. Drink now.
RP 91
Robert Parker's Wine Advocate
Here is a crisp and zesty wine that is easy to drink—and easy to read, thanks to its inherent simplicity and transparency. The 2016 Langhe Alteni di Brassica is a pure expression of Sauvignon Blanc that did not do malolactic fermentation. One third of the mass ages in stainless steel and the rest sees contact with natural barrel for a crisp and lighthearted expression of this fragrant grape. The cool growing conditions of the vintage contribute to the tangy freshness of this pretty wine.
Rating: 91+
WS 90
Wine Spectator
Pungent aromas and flavors of gooseberry, wild herb and salty mineral converge in this lively white. Silky and deftly balanced, with a lingering aftertaste of flowers, fruit and mineral. Sauvignon Blanc.
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Gaja
Gaja, Italy
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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.

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Piedmont

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Set upon a backdrop of the visually stunning Alps, the enchanting and rolling hills of Piedmont are the source of some of the country’s longest-lived and most sought-after wines. Vineyards cover a great majority of the land area—especially in Barolo—with the most prized sites at the top hilltops or on south-facing slopes where sunlight exposure is maximized. Piedmont has a continental climate with hot, humid summers leading to cold winters and precipitation year-round. The reliable autumnal fog provides a cooling effect, especially beneficial for Nebbiolo, Piedmont’s most prestigious variety.

In fact, Nebbiolo is named exactly for the arrival of this pre-harvest fog (called “nebbia” in Italian), which prolongs cluster hang time and allows full phenolic balance and ripeness. Harvest of Nebbiolo is last among Piedmont's varieties, occurring sometime in October. This grape is responsible for the exalted wines of Barbaresco and Barolo, known for their ageability, firm tannins and hallmark aromas of tar and roses. Nebbiolo wines, despite their pale hue, pack a pleasing punch of flavor and structure; the best examples can require about a decade’s wait before they become approachable. Barbaresco tends to be more elegant in style while Barolo is more powerful. Across the Tanaro River, the Roero region, and farther north, the regions of Gattinara and Ghemme, also produce excellent quality Nebbiolo.

Easy-going Barbera is the most planted grape in Piedmont, beloved for its trademark high acidity, low tannin and juicy red fruit. Dolcetto, Piedmont’s other important red grape, is usually ready within a couple of years of release.

White wines, while less ubiquitous here, should not be missed. Key varieties include Arneis, Cortese, Timorasso, Erbaluce and the sweet, charming Muscat, responsible for the brilliantly recognizable, Moscato d'Asti.

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

Perfect Pairings

The freshness of Sauvignon blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it matches well with complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.

CGM40290_2016 Item# 516486