Tasting Notes
Vinous 96
The 2008 Sori San Lorenzo is an especially dark, imposing wine. Here the flavors are inward and brooding, with massive intensity and a sense of structure that was not apparent the last time I tasted it. Today, the oak is a bit obvious, but that may be attributable to the context of this tasting in which so many of the wines are quite a bit older.
Anticipated maturity: 2018-2033
Robert Parker 95
Gaja’s 2008 Sori San Lorenzo is impeccable from start to finish. The 2008 is a round, seamless San Lorenzo with seemingly no hard edges and terrific overall balance. The signature aromas and flavors are there, as is the wine’s typical gravitas, yet the 2008 has an extra level of sweetness, its size notwithstanding. The wine possesses striking inner perfume and fabulous overall balance. The sheer excitement of the very finest years isn’t quite there, but this is a fine bottle just the same. An explosive, juicy finish rounds things out in style. Anticipated maturity: 2018-2033. This is a stunning set of wines from Angelo Gaja and his team in Barbaresco. Those who think 2008 is a truly great year for Nebbiolo must have tasted these wines. In a vintage that is inconsistent across the villages of Barbaresco, Gaja has produced not one but four stellar wines. As fabulous as these wines are, they aren’t especially true to type, as I explain in these notes. The 2008s I tasted in the US showed far better than the bottles I tasted in Barbaresco during the summer. Perhaps the onset of the cool fall weather gave these wines a little more spine than they had during the sweltering heat of August. Readers who want to learn more about the 2011 harvest at Gaja may want to take a look at my video interview with Gaia Gaja and vineyard manager Giorgio Culasso. Importer: Terlato Wines International, Lake Bluff, IL; tel. (847) 604 8900
Anticipated maturity: 2018-2033
JancisRobinson.com 17.0
95% Nebbiolo, 5% Barbera. The Sori San Lorenzo vineyard is nine acres located bang in the middle of the village of Barbaresco, 260 m above sea level. Yield 35 hl/ha. Fermented and macerated in stainless steel for three weeks. Aged in barriques for 12 months, then a further 12 months in large oak casks. TA 5.45 g/l, pH 3.6, RS 1.7 g/l. 8,000 bottles. Scented, dried cherries. Dry finish. Demanding. This is the current release.
Anticipated maturity: 2014-2026
