Gaja Sperss 2014  Front Label
Gaja Sperss 2014  Front LabelGaja Sperss 2014 Front Bottle Shot

Gaja Sperss 2014

  • WE95
  • JS95
  • RP94
  • D94
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

Sperss is a term affectionately used to denote nostalgia for precious things lost with time – a homage to the origins of the winery and the generations who built it. When the Gaja family decided to stop acquiring fruit from outside growers and bottle only estate-grown grapes, in 1961, it was a bold and difficult move. It would help to ensure a high standard of quality, but it also meant that for the first time in the winery’s history, they would not be able to produce a Barolo. In 1988, nearly three decades after that fateful decision was made, the GAJA winery purchased a 30-acre farm in Serralunga d’Alba and rechristened it Sperss.

Red garnet color, earthy and savory with pure notes of coal, tobacco, juniper, and sap. On the palate the wine is tense, loaded with energy that will need serious ageing to fully develop. Impressive fruit concentration, with sweet red berries, raspberries, wild strawberry, red currant, plum, blood orange, bark, liquorice.

Critical Acclaim

All Vintages
WE 95
Wine Enthusiast
Underbrush, tobacco, toasted hazelnut, menthol and grilled herb aromas slowly take shape on this focused red. On the structured elegant palate, taut refined tannins and fresh acidity provide an ageworthy framework for raspberry compote, juicy Marasca cherry, orange zest, white pepper and star anise. It already has layers of depth and loads of finesse, but hold for even more complexity. Drink 2022–2030.
JS 95
James Suckling
More forward and in a more earthly realm than the dizzying heights of the Conteisa this vintage, but it’s so endearing and immediately delights. The aromas range from elderberries and black cherries to brambleberries and Chinese spices. Full-bodied and structured with powerful tannins that encase bright and forthright blue fruit, which is polished over by a sheen of glimmering acidity. Long finish. Delicious now, but better in 2022.
RP 94
Robert Parker's Wine Advocate
This is a slightly more subdued vintage of this legendary wine, albeit just as sophisticated as past editions. The 2014 Barolo Sperss opens to gorgeous aromas of dark fruit, wet earth and white truffle. The vineyards in Serralunga d'Alba produced much less fruit than average and suffered from bouts of downy mildew during the rainy seasons. But Serralunga d'Alba fruit is also harvested late, and that extra time was important for achieving grape ripeness targets. The wine presents depth and complexity within the context of a thinner vintage. Having said that, the bouquet is spectacular.
D 94
Decanter
Sperss comes from two crus in Serralunga, and like Gaja's Barbarescos it's aged in a combination of barriques and large barrels. As so often is the case, it's a wine that combines power and finesse. It has a subdued cherry nose with a touch of oak, leading to a palate which is rich, powerful and tannic, but not too assertive. It's well balanced and fleshy, with lots of velvety texture and grain, and there's still an underlying freshness and finesse. Very long finish. Drinking Window 2020 - 2035
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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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Barolo

Piedmont, Italy

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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

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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.

SOU919655_2014 Item# 517191

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