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2016 Gaja Barolo Sperss

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March 17, 2024 - $325


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100The Wine Advocate

Its aromatic reach is three-dimensional with width, height and depth. Delicate berry tones cede to pressed lilac, anise, sandalwood and cardamom spice.

100Jeb Dunnuck

...gorgeous perfume of cherry and blueberry-like fruits that are interwoven with notes of tobacco, violets, crushed stone, and licorice. This carries to a magical, full-bodied, powerful wine revealing flawless tannins, off-the-charts purity, and a finish that just about won't quit.

97James Suckling

Very floral and refined with dried cherry, strawberry, smoke and spice. Some tile and toffee. Fascinating aromas. Full-bodied and very tight with a solid core of polished tannins that are so creamy and beautiful.

95Wine Spectator

Tar and earth flavors are the main themes in this red. Reduced in the beginning, it slowly concedes plum, cherry, chalky mineral and wild herb flavors, allied to the sinewy structure. Reveals the austere side of the vintage, yet remains focused and long.

93Vinous / IWC

The 2016 Barolo Sperss is powerful, wild and savory. It is also much more translucent and Nebbiolo-classic than in the past. Dried herbs, menthol, pine, spice and licorice give Sperss a good deal of aromatic complexity.


Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that 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. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.


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.