Gaja Sperss 2015

SKU
GABA201511 UCAU
  • 96+ points - eRobertParker
  • The Gaja winery was founded in 1859 by Giovanni Gaja
  • One of the world's most collected producers
  • 1 or more bottles
    $495.00
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  • Jeb Dunnuck
    100 points
  • Antonio Galloni
    98 points
  • Jancis Robinson
    18 points

Editors notes

Having purchased grapes from Serralunga for the Gaja Barolo until 1961, this ceased with the decision to produce only from estate-owned vineyards. In 1988, Gaja bought the vineyard. The name is Piedmontese for "nostalgia", indicating a longing to return to the making of Barolo after several years of absence.

Its grape variety distribution is c. 100% Nebbiolo, with 12 months in barriques followed by 12 months in large oak casks. Starting with the 1996 vintage it was classified Langhe Nebbiolo DOC, but with the 2013 vintage has returned to Barolo DOCG status.

Details

Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Earthy
    • Roses
    • Tar
  • Palate
    • Floral
    • Savoury
    • Tar

Food Pairings

  • Game
  • Pork
  • Red Meat

Critic Scores & reviews

  • Jeb Dunnuck

    100
    "The 2015 Barolo Sperss is another smoking good 2015 that shows the sunny warmth of the vintage in its massive bouquet of blackcurrants, kirsch liqueur, red plums, Asian spices, violets, and flowery incense. It reminds me of the incredible 1997, and Barolo doesn't get any more sexy or opulent. This brilliant, full-bodied wine has ripe, velvety tannins, beautiful depth of fruit, and a great finish. It needs a solid hour in a decanter if drinking any time soon and will benefit from 5-7 years of bottle age. It should drink brilliantly over the following 25-30 years."
  • Antonio Galloni

    98
    "The 2015 Barolo Sperss shows all of the darkness and muscle that are so typical of Serralunga. Black cherry, plum, licorice, incense, gravel, cured meats and scorched earth infuse this potent, backward wine with tremendous character. My impression is that the extraction and oak are all a bit more pushed here relative to the other wines in the range."
  • Jancis Robinson MW

    18
    "Serralunga d’Alba. From the Marenca and Rivette Crus. Mid ruby. Vigour and great depth on the nose with balsamic cherry fruit, minerally notes and hints of garden herbs. Very discreetly supported by oak. Succulent fruit reined in by layers and layers of polished tannins creating tactile fireworks on the finish."

Other vintages

Love this wine? Here's a list of other vintages we have in stock if you'd like to try them as well.

  1. Gaja Barbaresco 2016
    • Variety Nebbiolo
    • Vintage 2016
    • Brand Gaja
    • Cellaring 15 Plus Years
    • Wine Type Red
    • Alcohol Percentage 14.0% Alcohol
    Gaja Barbaresco 2016
    • James Suckling
      96 points
    • Robert Parker
      96 points
    • Antonio Galloni
      96 points
    • Wine Spectator
      96 points
    $420.00
    Add to Wish List

Current auction

All current auctions for this wine & any different vintages.

Locations

Italy

Italy has some of the oldest wine production methods in the world and almost every part of the country is planted under vine. From the Alps in the north to the very southernmost parts of Sicily where Africa is almost in sight, wine is successfully cultivated. In addition to the latitude covered, Italy's many mountains and hills provide a plethora of altitudes for grape growing in various soils and micro-climates. The extensive coastlines along the peninsula that is Italy provide maritime climates for the coastal wine-growing areas. Over 350 grape varieties are 'authorised' in Italy, though up to 550 varieties are thought to be grown.

The classification system of Italian wines has four classes, with the intention of defining a wine's origin a quality. Two of these classes are table wines, whilst DOC and DOCG fall under the EU quality wine produced in a specific region category. Vino da Tavola (VDT) means that the wine comes from Italy. Most of these wines are generally basic table wines that are consumed domestically. Indicazione Geografica Tipica (IGT) denotes a more specific region within Italy, and the resultant will be of higher quality than simple table wines, but won't conform to the rules required for higher certification. Both Denominazione di Origine Controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG) are regionally more specific than IGT, and have stricter rules regarding the grape varieties grown, yields per hectare, minimum alcohol levels and so on. The major difference between DOC and DOCG is that the latter has to undergo a blind-tasting session to ensure the highest quality is achieved. Italy has 32 DOCG appelations, 311 DOC appelations and 120 IGT zones.

Key regions include Piedmont, Tuscany, Abruzzo, Veneto, Sicily and Sardinia. Common white varieties grown are Pinot Grigio, Arneis, Vermentino, Verdicchio, Fiano and Moscato. The red varieties grown the most are Sangiovese, Barbera, Dolcetto, Nebbiolo, Montepulciano, Primitivo, Nero d'Avola and Corvina.

Piedmont

Piedmont (Piemonte in Italian) is probably the finest wine region in all of Italy, and has laid claim to this since Roman times. It has a continental climate influenced by the surrounding Alps and Ligurian Apennines, and is located in the north-west of Italy, bordering both France and Switzerland.

Piedmont has only 1% of the total vineyards of Bordeaux and 15% that of Burgundy. So while a top Chateaux may produce upwards of 35,000 cases a year, leading Barolo producers will often make only 800 cases. More than half of its vineyards are registered with DOC designations and many are in the Apennine or Alpine foothills, from 300-600m above sea level. Most of the wines are produced by smaller family estates rather than larger holdings.

Piedmont has 46 different DOC and four DOCG regions, and produces the largest number of well known, world-recognized, prize-winning wines. The most famous would have to be Barolo or Barbaresco, whose power comes from the Nebbiolo grape variety. The most widely planted red variety is Barbera although Dolcetto, Muscat, Shiraz and Bonarda are also produced.

The white variety most well known is Moscato, which is often made into frizzante (bubbly) wines known as Asti. Cortese is made into the popular Gavi wines, and smaller amounts of Chardonnay and high quality Sparkling are also produced in the far north of Piedmont.

Barolo

Located in the North-West rolling hills of Piedmont, Italy just south of Alba 'Barolo' is an appellation steeped in tradition and history. The now DOCG status region is renowned for producing some of Italy's finest red wines from 100% Nebbiolo.

The wines made are typically fragrant and tannic with a depth of flavour and finesse like no other earning them the coveted title of ‘the King of Wines’ for centuries. Winemaking practices vary within the defined methods that the DOCG allows but there is a distinct modern and traditional divide in preferred styles.

The region has two major soil types - a sandy Tortonian marl producing a softer wine and a Helvetian sandstone clay that is known for a more robust style. The continental climate, with a long summer and late autumn, enables the fickle grape to reach the perfect ripeness to create these stunning wines.

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About the brand Gaja

In 1859 Giovanni Gaja began purchasing a series of superior vineyards in the Barbaresco zone of Piedmont, Italy that would soon produce what some critics call, "Italy's finest wine." Currently, GAJA's holdings total 250 acres of land in Piedmont, located in the Barbaresco and Barolo DOCGs, the majority of which is planted to the Nebbiolo grape. In the late 1960s, Angelo Gaja, Giovanni's great-grandson, took over the winery operations. Having trained in Oenology in at Montpellier, he brought back to his family's estate a passion for French wine, vinification methods and grape varietals, introducing Cabernet Sauvignon, Chardonnay and Sauvignon Blanc. Neither a modernist, nor traditionalist, GAJA walks a fine line between the two, fermenting wines for up to thirty days and ageing them for one year in French oak barriques, a third of which is new. The aging process is completed in the traditional Slavonian oak botti (50-60 hL). In the 1990s, the estate grew again, this time with the acquisition of vineyards outside of Piedmont, in the Montalcino and Bolgheri regions of Tuscany. AngeloÕs daughters Gaia and Rossana now continue the family tradition of running the estate.

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