Gaja Sperss 2014 - Carlo Russo Wine & Spirit World
Community-oriented family-owned NJ liquor store. We deliver to homes, corporate kitchens and restaurants. etc.
Gaja Sperss 2014
SKU: 50696

Gaja Sperss 2014

  • we95
  • wa94
  • ws92

750ml
$299.99
Save $40.00 (13%)
$259.99

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Category Red Wine
Varietal
Region Italy, Piedmont, Barolo
Brand Gaja
Alcohol/vol 14%
Color: Garnet. Aroma: Earthy and savory with pure notes of coal, tobacco, juniper, and sap. Taste: On the palate the wine is tense, loaded with energy that will need serious ageing to full develop. Impressive fruit concentration, with sweet red berries, raspberries, wild strawberry, red currant, plum, blood orange, bark, liquorice.
Wine Enthusiast
  • we95

Underbrush, tobacco, toasted hazelnut, menthol and grilled herb aromas slowly take shape on this focused red. On the structured elegant palate, taut refined tannins and fresh acidity provide an ageworthy framework for raspberry compote, juicy Marasca cherry, orange zest, white pepper and star anise. It already has layers of depth and loads of finesse, but hold for even more complexity. Drink 2022-2030.

Kerin O'Keefe, November 1, 2018
Wine Advocate
  • wa94

This is a slightly more subdued vintage of this legendary wine, albeit just as sophisticated as past editions. The 2014 Barolo Sperss opens to gorgeous aromas of dark fruit, wet earth and white truffle. The vineyards in Serralunga d'Alba produced much less fruit than average and suffered from bouts of downy mildew during the rainy seasons. But Serralunga d'Alba fruit is also harvested late, and that extra time was important for achieving grape ripeness targets. The wine presents depth and complexity within the context of a thinner vintage. Having said that, the bouquet is spectacular.

Monica Larner, June 29, 2018
Wine Spectator
  • ws92

Cherry, hay, leather, iron and spice aromas and flavors are the hallmarks of this linear red. Chewy and compact, with fine complexity and a lingering finish. Best from 2023 through 2040.

Bruce Sanderson, February 28, 2019