1999 Angelo Gaja Langhe Sori San Lorenzo - 94 pts - 750ml

1999 Angelo Gaja Langhe Sori San Lorenzo - 94 pts - 750ml

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1999 Angelo Gaja Langhe Sori Lorenzo - 94 pts!
1999 Langhe Sori San Lorenzo—Dark ruby. Deep, powerful, and structured, the 1999 Sori San Lorenzo is another great effort from Gaja. It displays a big brooding personality, defined by notes of tar, wet earth, cocoa and sweet dark fruit with notable expansiveness on the palate, although the wine remains quite backward. This shut down quickly in the glass and appears to be most youthful of these 1999s. Patience is clearly warranted. 94/drink after 2011, 03/06 As always, the house style is very much present in the wines. Beginning in 1996 the Langhe wines contain a small amount of Barbera (between 5-8%) which Gaja says is added to give the wines additional acidity. Vinification remains fairly traditional by today’s standards. Fermentation and maceration last about three weeks. For the Barbaresco the fermentation takes place at a temperature of roughly 82?F (28?C). Gaja uses a slightly different approach for his ‘crus’ Sori San Lorenzo, Sori Tildin, Costa Russi, Conteisa, and Sperss, for which the temperature during fermentation is lowered to 64?F (18?C) after the first week. All of the wines undergo malolactic fermentation in barrique. The wines then age one year in barrique and a second year in cask. For his Darmagi Gaja employs a shorter fermentation lasting 10-15 days. The wine sees 6-8 months in barrique followed by one year in large oak casks. RP

Product Details

Varietal Nebbiolo
Vintage
Rating 94 RP
Bottle Size 750 ml
Bottle Quantity 1
Country Italy
Region Piedmont
Location Barolo
Producer Gaja Angelo
Color Red
Wine Type Table

Robert Parker

Rating 94 RP - 1999 Angelo Gaja Langhe Sori Lorenzo - 94 pts! 1999 Langhe Sori San Lorenzo—Dark ruby. Deep, powerful, and structured, the 1999 Sori San Lorenzo is another great effort from Gaja. It displays a big brooding personality, defined by notes of tar, wet earth, cocoa and sweet dark fruit with notable expansiveness on the palate, although the wine remains quite backward. This shut down quickly in the glass and appears to be most youthful of these 1999s. Patience is clearly warranted. 94/drink after 2011, 03/06 As always, the house style is very much present in the wines. Beginning in 1996 the Langhe wines contain a small amount of Barbera (between 5-8%) which Gaja says is added to give the wines additional acidity. Vinification remains fairly traditional by today’s standards. Fermentation and maceration last about three weeks. For the Barbaresco the fermentation takes place at a temperature of roughly 82?F (28?C). Gaja uses a slightly different approach for his ‘crus’ Sori San Lorenzo, Sori Tildin, Costa Russi, Conteisa, and Sperss, for which the temperature during fermentation is lowered to 64?F (18?C) after the first week. All of the wines undergo malolactic fermentation in barrique. The wines then age one year in barrique and a second year in cask. For his Darmagi Gaja employs a shorter fermentation lasting 10-15 days. The wine sees 6-8 months in barrique followed by one year in large oak casks. RP

Wine Spectator

Wine Spectator

Burghound

Burghound

Winery Details

Varietal Nebbiolo
Vintage
Rating 94 RP
Bottle Size 750 ml
Bottle Quantity 1
Country Italy
Region Piedmont
Location Barolo
Producer Gaja Angelo
Color Red
Wine Type Table

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