Gaja Barbaresco 2013
The flagship of the Gaja family, this wine is produced from Nebbiolo grapes and named for its village of origin. Deep garnet in color, the aroma is complex and sensual with notes of forest fruit, plum, licorice, mineral and coffee. The texture is supple with fine, silky tannins and bright acidity leading to a long finish.
VinousThe 2013 Barbaresco is fabulous. In fact, this is one of the best Barbarescos I have tasted at Gaja in many years. Vibrant, perfumed and beautifully sculpted in the glass, the 2013 possesses tons of understated intensity. Sweet red cherry, mint, white pepper and anise are all lifted in the glass. The 2013 is an almost shockingly classic Barbaresco from Gaja. The translucent color, vibrant Nebbiolo fruit and austere but noble tannins represent a move towards a much more traditional style. For readers who can find it, the 2013 is simply a must-have wine.
James SucklingMedium ruby color. Extremely aromatic with rose petal, strawberry and stone character. Medium to full body. Ultra-fine tannins. Hints of walnut. Super long finish. A wine to enjoy now but will reward you even more in four or five years and onwards.
Wine SpectatorCherry, strawberry, cinnamon, peony and chalky flavors mingle in this aromatic red. Lean and firm, with a meaty element, this has all the elements in place. Stretches out pleasantly, but needs time to relax. Best from 2019 through 2032. 750 cases imported.
Wine AdvocateThe Gaja 2013 Barbaresco is a toned and elegant wine with a very impactful and focused bouquet. Dark fruit nuances segue seamlessly to spice, grilled herb, tar, licorice and leather. In keeping with that trademark Gaja touch, those transitions feel polished, long and smooth. The pleasure factor is high on this wine, thanks to the robust concentration it offers and the beautifully velvety nature of its texture. Gaia Gaja tells me that she and her family are especially happy with the quality of tannins achieved in this vintage. They do indeed show a noticeable level of succulence and proverbial crunch.