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2016 Gaja Barbaresco

WE  98   
WA  96   
WS  96   
VN  96   
JS  96   
JD  94   
JR  17+    

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January 18, 2026 - $270

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RATINGS

98Wine Enthusiast

Aromas of rose, red berry and eucalyptus mingle with whiffs of exotic spice on the gorgeous, fragrant red. Loaded with finesse and tension, the elegant, structured palate delivers crushed raspberry, white pepper and star anise set against fresh acidity and taut, lithe tannins...

96The Wine Advocate

...solid intensity and firmness of its aromas, which transcend fruit and veer toward balsamic herb, licorice, tar and smoke instead. The tannins offer a moment of sweetness and softness, before you are aware of their undeniable firmness...there is a certain glossiness or satiny quality to the mouthfeel that underlines the wine's carefully crafted integration...

96Wine Spectator

This gorgeous red evokes rose, strawberry, raspberry and cherry fruit, shaded by tobacco, tar and wild thyme notes. Pure, sleek and intense, with a firm base of tannins and vibrant acidity for support...

96Vinous / IWC

...positively stellar. A wine of poise and grace... Expressive spice and floral notes...but what really stands out is the wine's nuance and delineation. There is a sense of translucency to the 2016 that is impossible to miss. Sweet red cherry, mint, cinnamon and rose petal...adding further shades of nuance...one of the very finest Gaja Barbarescos...This is such a gorgeous wine.

96James Suckling

This is all about finesse with power. Such great length here with ever so refined tannins and precise strawberry, cedar, dried-rose and mineral character. Medium body. Fresh and vivid finish.

94Jeb Dunnuck

...showed beautifully, with a classical yet seductive and sweetly fruited style that's going to evolve gracefully. Medium ruby-hued, with a core of sweet red fruits balanced by classic dried flowers, licorice, asphalt, and medicinal herbs, it hits the palate with medium-bodied richness that carries impress sweet fruit as well as building tannins...

17+ Jancis Robinson

... Gorgeous multi-layered nose. Raspberry, marasca cherry, iron and hints of oak. Tightly knit red-fruit palate on a rich layer of firm tannins. Elegant palate weight and tangy finish...

PRODUCER

Gaja

Angelo Gaja’s wines are among the most distinctive in Italy, and as a businessman and winemaker, family patriarch Angelo Gaja has always been ahead of trends. A fourth-generation wine producer based in Piedmont, Gaja began advocating modern methods to improve the quality of Italian wines more than three decades ago, a time when most Italian producers were determined to simply make as much wine as possible, regardless of its quality. Like Robert Mondavi in Napa Valley, Gaja wanted his wines to be in the same league as the best wines of France. And after his careful attention to quality beginning in the 1970s, his single vineyard Barbarescos earned international attention. By dropping appellations from his labels, he was also able to create blends, which are essentially Barbarescos or Barolos with very small amounts of Barbera added. Gaja’s most famous wines are his single vineyard Barbarescos. The winery has 250 acres in vineyards.

REGION

Italy, Piedmont, Barbaresco

Barbaresco is one of the two most acclaimed DOCGs in Piedmont, the other being Barolo. Located just a few miles north of Barolo, Barbaresco is a small town of fewer than 700 people and 1,680 vineyard acres, making it less than half the size of the Barolo DOCG. The other communes in this DOCG of rolling hills are Neive and Treiso. As in Barolo, the DOCG requires that Barbaresco DOCG wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. By the late 20th century respected producers were making outstanding Nebbiolos, as well as Nebbiolo blends that do not carry the DOCG label. Barbaresco was made a DOC in 1966 and upgraded to a DCOG in 1980. DOCG Barbaresco must be aged a minimum of two years, with a minimum of one year in wood. Barbarescos are regarded as more subtle and refined than Barolos, and more approachable when young.

TYPE

Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.

VINTAGE

2016 Gaja Barbaresco

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