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Gaja Sori Tildin (1.5 Liter Magnum) 2014

  • JS96
  • JD96
  • WE95
  • WS94
  • RP94
1500ML / 14% ABV
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1500ML / 14% ABV

Winemaker Notes

Perfect fruit and tannin ripeness are the main features of the 2014 vintage. The 2014 Sorì Tildin keeps evolving in the glass, from the lively juiciness of the fruit expression into the complexity of the savory notes of fresh leather and black pepper.

The wine shows an intense expressiveness of aromas. Spices like cinnamon and clove along with hints of cola and savory herbs are immediately available in the glass. On the palate, Sorì Tildin is more approachable than usual, with silky tannins, well balanced acidity and the signature mineral, almost salty, finish.

Sorì Tildìn is widely considered one of the greatest growing sites in Italy today. Purchased in 1967, the 8-acre vineyard is situated in the township of Barbaresco. It was first vinified as a single-vineyard wine in 1970.

Critical Acclaim

All Vintages
JS 96
James Suckling
The nose has it all here with fresh cranberry character, brambleberries and lavender intermingled with darker, more complex notes of cedar, nutmeg and cinnamon. Full body, so much vibrant acidity, tangy fruit, expansive yet tight tannins and a long, savory finish. Profound minerality. Delicious now but better in 2020.
JD 96
Jeb Dunnuck
The 2014 Barbaresco Sori Tildin is another elegant, finesse-driven beauty that has surprising underlying structure. Coming from a warmer, 3.4-hectare terroir comprised of clay and limestone (with some sand) soils, it has classic red fruits (cherries, raspberries) as well as subtle floral and rose petal hints. It shines on the palate and has a Pinot Noir-like elegance, sweet tannin, beautiful purity of fruit, and a seamless texture. It’s another 2014 that has remarkable purity, elegance, and grace. Give it 2-3 years and enjoy over the following 2-3 decades.
WE 95
Wine Enthusiast
Menthol, pressed rose, woodland berry and crushed herb aromas slowly emerge on this elegant, structured red along with a hint of underbrush. The firm, refined palate delivers Marasca cherry, ground clove and licorice framed in taut, fine-grained tannins. Drink 2022–2034.
WS 94
Wine Spectator
Rich, juicy and chewy at once, this red evokes cherry, eucalyptus, tar and spice aromas and flavors. Taut yet intense, with energy that drives the long, savory finish. Not showy today, but the potential is there. Best from 2023 through 2040.
RP 94
Robert Parker's Wine Advocate
This is a wine of profound elegance and grace. The 2014 Barbaresco Sorì Tildìn is fine and deeply finessed, with long and polished berry notes that are enhanced by mild spice and smoky mineral notes. The wine starts off slowly and subtly. You can follow its evident progression as it opens and evolves quickly in the glass. In fact, of Gaja's three single-vineyard expressions, this wine is the most fluid and changing. The tannins are fine and nicely integrated to give the wine power, grace and staying power.
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Gaja

Gaja

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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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Barbaresco

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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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Nebbiolo

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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 Piemontese villages of Barolo and Barbaresco. This finicky grape needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

SWS484867_2014 Item# 393330