Gaja Barbaresco 2011 Front Label
Gaja Barbaresco 2011 Front LabelGaja Barbaresco 2011 Front Bottle Shot

Gaja Barbaresco 2011

  • JS95
  • D94
  • WE94
  • RP93
  • WS91
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

Grape Variety: 100% Nebbiolo

Critical Acclaim

All Vintages
JS 95
James Suckling
Extremely perfumed with roses, dark berries, ash, asphalt, and sliced plums. Full body, ultra-fine tannins and a juicy, savory finish. Orange and lemon peel undertones. Gorgeous finish. Hard not to drink now. A beautiful wine. Drink or hold. But why wait?
D 94
Decanter
Powerful, pure, extremely deep; velvety tannins.
WE 94
Wine Enthusiast
Smooth and elegant, this opens with a lovely fragrance of violet, rose, lush dark fruit and a whiff of cake spices. The juicy palate doles out ripe black cherry, licorice and mocha alongside silky tannins. It’s surprisingly fresh and precise for what was a hot and precocious vintage.
RP 93
Robert Parker's Wine Advocate
The 2011 Barbaresco opens to a dark garnet color and shows immediate opulence and intensity where its aromas are concerned. There’s an undeniable level of finesse and focus here that goes against all the things you might assume about a warmer vintage like 2011. The mouthfeel is perfectly tempered and smooth with an incredible sense of liveliness and dimension. Fruit is sourced from Gaja’s many vineyard holdings.
WS 91
Wine Spectator
This red shows purity to the cherry, strawberry, licorice and floral flavors. Focused and taut, with a lingering aftertaste of licorice, spice and tobacco notes. The refined texture makes this distinctive. Best from 2017 through 2028.
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Gaja

Gaja

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Gaja, Italy
Gaja Sperss Vineyard Winery Image

Perched atop a steep hill in the Langhe sits the small village of Barbaresco, home of the GAJA winery. 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. Since that time, the winery has been shaped by each generation’s hand, notably that of Clotilde Rey, Angelo Gaja’s grandmother. Her passion for uncompromising quality influenced and informed Angelo Gaja. Through Angelo, these values have become the cornerstone of the GAJA philosophy and are engrained in every aspect of wine production

 In 1961, Angelo Gaja began his mission of bringing this great winery to an even higher level. He was the first to use barriques, 225-liter French oak barrels. Under his direction, GAJA pioneered the production of single-vineyard designated wines and was the first to plant Cabernet Sauvignon, Chardonnay and Sauvignon Blanc varietals in Piedmont. He was also instrumental in elevating the native Nebbiolo grape to world-class esteem.

 Angelo Gaja is joined by the fifth generation of the GAJA family – his daughters Gaia and Rossana and his son Giovanni. Together they continue to advance the winery’s 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 their terroir – the combination of soil, weather and vines that grow upon them, that GAJA wines reveal their true heart and soul.

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A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.

Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.

Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.

SOU368874_2011 Item# 135166

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