Ruby red colour with violet reflections. Winey and fragrant bouquet. Dry and full flavour with a pleasing, bitterish aftertaste typical of this variety.

Dolcetto excelled in the 2003 vintage, and this early release from Giacosa shows just how good it is. The wine shows delicious ripeness, all fresh cherry and bright plum flavor, a simple beauty from Alba. Serve at the beginning of a meal with prosciutto and chunks of parmigiano Reggiano. Wine & Spirits - December 2004 - 90 points

Giacosa’s 2006 Dolcetto d’Alba is a lovely effort redolent of crushed flowers, raspberries and minerals. Made in a simple, easy going style, it nevertheless offers plenty of detail with excellent length and a clean finish. This textbook Dolcetto is a terrific everyday wine. Anticipated maturity: 2007-2009. Wine Advocate # 173; Oct 2007 Antonio Galloni 88 points

Bruno Giacosa is a quiet and dignified winemaking genius in Neive … the least promotion-conscious winemaker in Italy who prefers to let his wines do the talking for him. Robert M. Parker Jr.

This wine is deep purple in color and offers a rich bouquet that highlights Dolcetto’s typical fruitiness. Giacosa’s Dolcetto is supple, with ripe fruit flavors and a spicy finish lingering on the palate. To be enjoyed young, with roasted meat, medium-aged cheeses and risotto.

Intense ruby red colour with violet reflections. Intense winey bouquet recalling sour cherry and spices. Lively, generous, and full flavour.

Bruno Giacosa is a quiet and dignified winemaking genius in Neive … the least promotion-conscious winemaker in Italy who prefers to let his wines do the talking for him. Robert M. Parker Jr.

Ca' del Bosco is on the leading edge of the exciting new wave of Italian wine producers, making absolutely top-quality sparkling and still wines. Maurizio Zanella founded the winery in 1968, and dedicated himself to distinguishing the sparkling wines of Franciacorta.

Bottle-aged for a minimum of 28 months in underground cellars at a constant temperature of 54°F. After initial alcoholic fermentation, the base wines, vinified separately on the basis of origin, are aged 8 months in temperature controlled stainless steel vats. Afterwards, they are blended with reserve wines (at least 20%) from the finest vintages.

Made from Pinot Bianco, Chardonnay and Pinot Nero. Pale colour with almost microscopic, tiny little and very active bubbles. Bouquet of stone fruit, apples, Key lime, fresh bread, melted caramel and floral. Very flavoursome and fresh with a soft mousse and long-lasting finish

It’s a lengthy name for a wine but you’ll be pleased to hear that it’s often referred to as simply Caprai’s ‘25th Anni’. The 2003 is the current release - this 2001 is not the current offering. Mountains of tannin but what a wine this is. Personality in every corner. Notes of walnuts and rusty buckets. Silky, fruity mouthfeel before dry, chalky, nutty tannins take over. Tar, cherries, wildflowers, leather, sweet oak. Big, rich, statuesque. Huge aroma, flavour and length. Rated : 96 Points Price : $170 Closure : Cork Drink : 2010 - 2020 By Campbell Mattinson; The Wine Front

The 2001 Montefalco Sagrantino 25 Anni, the selection but 50,000 bottles worth, is warmer, ampler, and decisively more powerful on the nose, richer and fuller in flavor than the regular bottling, but with a velvet in the texture that makes it already approachable. There are, nonetheless, easily 15 years of exceptional drinking ahead. Marco Caprai, the young entrepreneur who created a name and a market for the wines of Montefalco in Umbria all by himself, has a lot more company in the zone than when he started, a period in which Sagrantino was considered a grape for dessert wines and little else. Not that he has all that much to worry about – he started working on his vineyards over 15 years ago, when everyone else was asleep at the switch, and he also enjoyed the not inconsiderable advantage of the services of consulting winemaker Attilio Pagli. About this professional, whose name is too little known outside of Italy, the only thing I wish to say is that no Italian oenologist has given me more pleasure with his wines over the last 20 years, starting with the superb 1985 Brunello di Montalcino of Giulio Salvioni, made when Pagli was a mere 22 years old. Drink 2006 - 2021 Wine Advocate # 164; Apr 2006 Daniel Thomases 95 points

3 glasses from Gambero Rosso

An extremely limited release produced in only favorable vintages, ExcelsuS is an extraordinary wine made from 60% Cabernet Sauvignon and 40% Merlot. Each varietal is macerated and fermented for 20-25 days; then aged separately in French oak barrique for one year. They are blended, and further matured in the bottle for an additional one to two years. A densely colored, ruby-hued red with garnet tones, this austere wine offers an opulent bouquet that hints of plum, black currant and bell pepper. ExcelsuS complements red meats, game, rich-tasting dishes and full-flavored cheeses. ExcelsuS is stylish and well-structured with a remarkable concentration of fruit and tannin.

3 glasses from Gambero Rosso

"Mature, aged aroma of dried fruit, leaves and stone give way to flavors of mocha, tobacco, raspberry, and coffee. Firm tannins suggest longevity and ageability. This Cabernet – Merlot blend is a shot across the bow at Bordeaux."  - David Falchek - Connecticut Beverage Journal - May 2007

"Cabernet Sauvignon’s green pepper aromas do arise but are delicately reigned in by the soft, yielding and plush Merlot component, which adds cherry, blackberry, spice cake and nutmeg. But what really makes this a standout wine is the texture: creamy and concentrated with solid tannins and loads of cherry flavors."   92  - Wine Enthusiast - February 2007

"Full bodied, smooth, and velvety with concentrated aromas and flavors of black cherry, raspberry, plum, and flowers; chewy tannins and a long, red fruit and tobacco finish."  - SANTÈ - 1 August 2006

"This scandalously opulent marriage of Merlot and Cabernet Sauvignon never ceases to tire me, year after year. The 2001 edition is long, focused, medium-intense, blackberry jam-like and utterly delicious. Best from 2012-2015."   Highly Recommended  - F. Paul Pacult - Spirit Journal - June 2006

"Bouquet of blueberry, cream and pencil shavings. Healthy blueberry and mineral flavors highlight the palate. Typical of the kindred softness and sweetness that exist in Banfi’s line of Super Tuscans."   92  - Wine News - May 2006

“This is the best example of ExcelsuS I have encountered.. . . ExcelsuS 2001 is not merely palatable but ravishing. It’s deep purple in every respect and teems with cassis and dark chocolate-covered black cherries, smoke and violets, lavender and licorice. In the mouth it’s vividly minerally, close to iron-like, dense and chewy, imbued with a profound sense of gravity, yet it’s also sleek and polished. Ultimately, it offers unassailable character and dignity, as if it were asking, “Who are you to be drinking me?” Fine now, but best (well-stored) from 2009 to 2012 or ‘14.”   Excellent - Fredric Koeppel - Koeppel On Wine - 14 April 2006

“This complex Italian wine is a blend of Cabernet Sauvignon (60 percent) and Merlot. Forward blackberry fruit with a hint of spice, licorice and cassis. Good aging potential.”  - Tom Marquardt & Patrick Darr - The Capital - 5 April 2006

“Black-red color; opaque; dense black fruit with a faint dusty/underbrush note. Potent entry. A powerhouse red wine that has only 13.0% alcohol. This Cabernet/Merlot blend should age at least 15 years. Or try now after decanting two to four hours. Best with grilled steaks.”   Exceptional - Dan Berger’s Vintage Experiences - 2 March 2006

“Fabulous aromas of blackberry, currant and lightly toasted oak.  Full-bodied, with a rich, silky texture and a long, luscious finish.  Fruit-driven but refined.  One of the best in a long time.”  Cabernet Sauvignon.  Best after 2006.”   92 - Wine Spectator - 15 October 2004

Tuscany, Italy. Once again, I was delighted to find Castello di Querceto’s 2004 Cignale in my glass. This compelling blend of Cabernet Sauvignon and Merlot is a deep, dense beauty endowed with the essence of dark cherries, earthiness, violets and licorice. Made in a full-bodied style, it needs a few years of bottle age to settle down and should drink beautifully to age 15, and likely beyond. This is a very unique expression of international varieties wedded to an unmistakable sense of Tuscan terroir. Anticipated maturity: 2011-2022. Wine Advocate # 177 Jun 2008 Antonio Galloni 93 Drink 2011 - 2022

Cortegiara is the négociant label of Allegrini. The wines have a similar stamp of quality and a style and taste that, like their estate range, sets them aside from most of the Veronesi wines produced at this level. The Pinot Grigio is sealed under screwcap, and is showing exceptionally well.

Harvesting started roughly 2 weeks earlier than average, due not so much to a hot summer, but rather because of the very mild winter and spring climate.

Quantity was within the norm and the splendidly sunny days, together with the important temperature gradients between warm days and cool nights immediately prior to starting the harvest, have produced a perfect ripening in terms of both sugars and tannins. The ideal climatic conditions have also protected the grapes from parasites and diseases

Bright straw yellow in colour. The bouquet expresses green notes of the vine, sweetened by acacia flowers. The taste is dry and fresh, franc and decisive, harmonious. Elegant and persistent, it leaves the palate with a wide, full and sapid taste.

The 2001 Amarone is on another level entirely. It exudes notable warmth and ripeness, with profound layers of Venezuelan bitter chocolate, herbs, licorice, smoke, dark fruit and toasted oak. Made in an explosive style, this palate-staining Amarone possesses remarkable detail and nuance for such a big wine. It has been phenomenal on the two occasions I have tasted it so far. Anticipated maturity: 2011-2021. Romano Dal Forno is a humble, down to earth and extremely passionate person. Just a few minutes with Dal Forno are enough to understand his unwavering, some might say obsessive, pursuit of quality. I have never met a producer with such a maniacal approach to cleanliness in the cellar. Nothing is wasted here. As I tasted the drying grapes after the 2006 harvest one grape fell to the ground, but it was swiftly picked up by Dal Forno. The same aesthetic applies to Dal Forno’s work in the vineyards. Dal Forno’s newest plot is planted with an extremely dense 12,800 vines per hectare and can only be described as a work of surgical precision. Dal Forno uses roughly 60-70% Corvina, 10-15% Croatina, 10-15% Rondinella and a small amount of Oseleta for the Valpolicella and Amarone. The fruit from the estate’s younger vines goes into the Valpolicella, while Amarone is made from vineyards that range from 10 to 30 years of age. Score: 97. —Antonio Galloni, October 2007.

Wine Spectator A dense, tightly packed red, with currant, raisin, pungent earth and oak. Full-bodied, with well-placed tannins and a long, youthful mineral and fruit finish. A powerful, promising young Amarone. Give it time. Best after 2008. 825 cases made. Score: 93. —Jo Cooke, April 30, 2007.

The 2007 Barolo Arborina is another stunner. The intense aromatics are a dead give-way for what is to follow, which is to say a virtual explosion of flavors. The Arborina boasts fabulous balance, intensity and raciness in a style that brings to mind the wines of Henri Jayer. Anticipated maturity: 2015-2032.

These days Elio Altare keeps a lower profile than he did a decade ago, when his outspoken views were the subject of so much controversy in the press. Then again, Altare doesn’t really need to say anything at all. His wines have established a track record of virtually unparalleled brilliance that speaks far more eloquently than words alone ever could. Never one to be content, Altare continues to push forward with new experiments. One of the most intriguing wines I tasted during my visit to Piedmont in November 2010 was a Barolo made from 100% hand-destemmed fruit. Nebbiolo is typically said to be produced with no stems. The reality is that Nebbiolo always contains a percentage of stems because the stem material within the bunches themselves is quite fragile, which makes it impossible to remove all of the stems. Unless you work literally berry by berry, 100% entirely by hand from start to finish – which is exactly what Altare and his team did with one of their 2010 Baroli. Tasted from barrel, the wine is extremely interesting for its explosive fruit and round, voluptuous texture. It will be a fascinating Barolo to follow. Turning to wines that will soon be on the market, I have always found Altare’s 2007s superb from barrel. Now that the wines are in bottle they are every bit as profound as my early impressions suggested. These are must-have bottles. Robert Parker's The Wine Advocate # 193; Feb 2011 Antonio Galloni 96 Points; Drink: 2015 - 2032

Elio Altare might not get the best fruit from the Brunate vineyard but he consistently makes what is arguably the reference-point wine from this historic site. His 2004 Barolo Brunate is a deeply-colored effort that bursts from the glass with an exciting array of violets, plums, black cherries and baking spices that complement a core of sweet, perfumed fruit. This exquisite, layered Barolo offers extraordinary elegance and a long, building finish that lasts forever. Once again Altare has produced a masterpiece. Anticipated maturity: 2012-2024.

With his characteristic modesty Elio Altare told me 2005 was not a great vintage for him. “The harvest had to be timed perfectly, if we had waited just a few more hours the fruit would have been over-ripe,” says Altare. “2004, on the other hand was perfect. We were able to do several passes in the vineyards, picking each bunch at the optimal level of ripeness. In the cellar we did an absolute minimum of racking. The wines literally made themselves.” Wine Advocate # 174 Dec 2007 Antonio Galloni 97 points Drink: 2012 - 2024 

Altare’s 2007 Barolo Brunate is dark and sensual in its plums, wild cherries, menthol and minerals. The French oak is decidedly more pronounced in the Brunate than some of the other wines in this lineup, so additional cellaring is a must. Still, it is impossible to miss the substance, purity and sheer greatness of what is in the glass. Anticipated maturity: 2017-2032.

These days Elio Altare keeps a lower profile than he did a decade ago, when his outspoken views were the subject of so much controversy in the press. Then again, Altare doesn’t really need to say anything at all. His wines have established a track record of virtually unparalleled brilliance that speaks far more eloquently than words alone ever could. Never one to be content, Altare continues to push forward with new experiments. One of the most intriguing wines I tasted during my visit to Piedmont in November 2010 was a Barolo made from 100% hand-destemmed fruit. Nebbiolo is typically said to be produced with no stems. The reality is that Nebbiolo always contains a percentage of stems because the stem material within the bunches themselves is quite fragile, which makes it impossible to remove all of the stems. Unless you work literally berry by berry, 100% entirely by hand from start to finish – which is exactly what Altare and his team did with one of their 2010 Baroli. Tasted from barrel, the wine is extremely interesting for its explosive fruit and round, voluptuous texture. It will be a fascinating Barolo to follow. Turning to wines that will soon be on the market, I have always found Altare’s 2007s superb from barrel. Now that the wines are in bottle they are every bit as profound as my early impressions suggested. These are must-have bottles. Robert Parker's The Wine Advocate # 193; Feb 2011 Antonio Galloni 97 Points; Drink: 2015 - 2032

Altare’s 2004 Barolo is a sweet, dense wine loaded with considerable fruit that hides the tannic structure that lurks underneath. Licorice, menthol, baking spices and dark red fruit all make an appearance in this superbly well-proportioned Barolo. Sweet, ripe tannins, and a lingering note of mint give this wine a beautiful sense of lift on the finish. Altare’s Barolo was once quite representative of La Morra, but the recent addition of vineyards in Castiglione Falletto and Serralunga in the blend make this a very different – dare I say it – almost traditional expression of Barolo. It is a lovely wine and is not to be missed. Anticipated maturity: 2009-2024. Wine Advocate # 174 Dec 2007 Antonio Galloni 93 Points Drink 2009 - 2024

Very intense aromas of ripe fruit and fresh-cut flowers. Turns to nectarine. Full-bodied, with very polished yet abundant tannins. Long and caressing. Balanced and pretty. Best after 2011. 93 Points, The Wine Spectator

The 2007 Barolo is simply breathtaking. A bouquet that recalls Pinot Noir melds into pure Nebbiolo fruit as this captivating, sensual Barolo reveals off its pedigree. This shows remarkable detail, nuance and sheer clarity, with gorgeous depth and a radiant, totally engaging personality. Most of the attention here is generally focused on the single-vineyard wines, but readers should not look past the straight Barolo, a wine that has built an extraordinary track record for developing beautifully in bottle. Anticipated maturity: 2014-2027.

These days Elio Altare keeps a lower profile than he did a decade ago, when his outspoken views were the subject of so much controversy in the press. Then again, Altare doesn’t really need to say anything at all. His wines have established a track record of virtually unparalleled brilliance that speaks far more eloquently than words alone ever could. Never one to be content, Altare continues to push forward with new experiments. One of the most intriguing wines I tasted during my visit to Piedmont in November 2010 was a Barolo made from 100% hand-destemmed fruit. Nebbiolo is typically said to be produced with no stems. The reality is that Nebbiolo always contains a percentage of stems because the stem material within the bunches themselves is quite fragile, which makes it impossible to remove all of the stems. Unless you work literally berry by berry, 100% entirely by hand from start to finish – which is exactly what Altare and his team did with one of their 2010 Baroli. Tasted from barrel, the wine is extremely interesting for its explosive fruit and round, voluptuous texture. It will be a fascinating Barolo to follow. Turning to wines that will soon be on the market, I have always found Altare’s 2007s superb from barrel. Now that the wines are in bottle they are every bit as profound as my early impressions suggested. These are must-have bottles. Robert Parker's The Wine Advocate # 193; Feb 2011 Antonio Galloni 94 Points; Drink: 2014 - 2027

The 2004 Fontalloro (100% Sangiovese) comes across as fresher and brighter than the Rancia. Light on its feet, this graceful, delicate wine opens with sweet, perfumed aromatics that meld into raspberries, flowers, spices and a touch of sweet oak that lingers on the finish. It offers remarkable clarity and precision in a pure, focused style, with superb balance and finessed tannins. Anticipated maturity: 2010-2019. Wine Advocate # 177; Jun 2008 Antonio Galloni 94 points

There is not too much more I can say about the wines of Felsina and proprietor Giuseppe Mazzocolin, except that they are reference point wines for anyone who wants to discover the essence of contemporary Sangiovese from Chianti Classico. This is a compelling set of new releases from Mazzocolin and long-time consulting oenologist Franco Bernabei, one of the giants of modern Tuscan oenology. Even better, the wines remain very fairly priced. I was amused when another producer complained to me recently about Felsina’s prices. They were far too low, he insisted. I also tasted the wines of Felsina’s second property Castello di Farnatella. The wines are competently made, but lack the distinctiveness of the Felsina wines.

Founded in 1966 by Domenico Poggiali, Felsina was the Etruscan name for this viticultural terroir nearly 3000 years ago. The estate at the southern border of Castelnouvo Berardenga remains one of Tuscany’s finest terrains. Today, Beppe Poggiali, Giuseppe Mazzocolin and superstar winemaker Franco Bernabei form an awesome team that has overseen twenty years of extensive research and clonal selection to achieve an incredible combination of complexity, structure, power and finesse. Their hard work has been recognised by Gambero Rosso’s Vini d’Italia, with Felsina awarded Tre Bicchieri every year since the guide’s first publication in 1988.

‘Rancia’, the estate’s single vineyard Riserva, is simply superb; ripe and racy fruit balancing spice, game, mineral notes with layered, lingering flavours. Fontalloro is 100% Sangiovese from vineyards located just outside the Chianti Classico and is renowned for its structure, concentration, intensity and depth. Vin Santo is a blend of air-dried Malvasia, Trebbiano and asmidge of Sangiovese, aged for seven years in small barrels and another year in bottle before release. Deep golden in colour, with a bouquet of almonds and candied fruits confirmed on the sweet, highly concentrated candied palate.

Flaccianello is a 100% Sangiovese of stunning depth, supple tannins and wonderful balance. The vines from which this wine is made are all in excess of 30 years old at an altitude of 400m.

I tasted the 2007 Flaccianello a number of times from barrel and tank before it was bottled. The 2007 is a bold, extroverted Flaccianello that sweeps across the palate with sensual layers of candied cherries, violets, spices and minerals. Dark, mentholated notes develop in the glass, adding further dimensions of inner sweetness, weight and complexity to this Tuscan thoroughbred. While so many 2007s are forward and open, Flaccianello remains muscular, taut and in need of significant cellaring. Still, the round, enveloping finish augurs extremely well for the future. Flaccianello is a selection of the estate’s finest Sangiovese and is aged in French oak. Anticipated maturity: 2017-2032.  96 Points; Antonio Galloni; Robert Parker's The Wine Advocate

Number Eight in the Top 100 best wines of 2010 - Wine Spectator

The area around Fontodi’s property in Panzano is known as the Conca d’Oro, or Golden Shell, for its heat-trapping amphitheatre shape, excellent for ripening grapes. Flaccianello, 100 percent Sangiovese, is a selection of the estate’s best grapes. The 2007 was fermented in stainless steel, transferred to oak barrels for malolactic fermentation and aged in new French oak for 18 months. This is the third Top 10 appearance for Flaccianello and owner Giovanni Manetti this decade. Highly Recommended; 95 Points Wine Spectator Oct 31, 2008

This is another set of beautiful wines from Fontodi and proprietor Giovanni Manetti. Fontodi’s 2007s have slightly lower acidities than the firmer 2006s, which makes them a touch more approachable and forward at this stage. That said, relative to most 2007 Tuscan reds, these are powerful, rich wines (Flaccianello in particular) that will benefit from some additional time in bottle. A maniacal attention to detail in both the vineyards and cellar sets Fontodi apart as one of Italy’s most inspired producers. These wines are all made from Organically grown grapes. Antonio Galloni; Robert Parker's The Wine Advocate

Lovely ruby red, even and uniform even at rim. A generous, multi-layered aromatic spectrum, veined with crisp nuances of menthol, followed by clean-edged fragrances of dark red berries, in particular blackberry and blueberry. Last to emerge are notes of rich spice, where elegant hints of black pepper and cinnamon predominate, capped by pungent tobacco leaf. It shows exquisite balance on the palate: a subtle weave of dense tannins integrates nicely with a full-bodied, beautiful structure, and a thread of crisp acidity acts as an elegant foil to its heady, opulent alcohol. It unfurls an almost endless finish that is complex and appealing.

Aromas of blackberry, licorice and tar. Full-bodied, with silky tannins, great mouthfeel and a caressing finish that's long and exciting. Builds and builds on the palate. Very close to the legendary 1997. Best after 2010. 97 Points; Wine Spectator

Very structured. Superattractive aromas of plum, blueberry and pressed flowers follow through to a full-bodied palate, with firm, silky tannins and a long, caressing finish. Layers and layers of ripe fruit, with everything in beautiful proportions. Almost a replay of the 1997, which scored 98 points. Best after 2006. 2,200 cases made. 97 Points - Wine Spectator

Number 26 on Wine Spectator's Top 100 of 2007!

A brilliant saturated purple, offering aromas of ripe, fleshy fruit supporting an intriguing blend of spice and mint. Lush and creamy entrance with a firm structure built on judicious tannins and a harmonious balance of alcohol and acidity.

Sangiovese. Very ripe black fruit, with notes of fresh licorice, stony minerals and dried herbs. Full-bodied, with fine, well-integrated tannins and a long licorice finish. Best after 2006. 4,200 cases made. –James Suckling; Wine Spectator

A rich, luminous ruby of appealing depth announces an equally complex nose, Remole 2010 reveals multi-faceted aromas of red and dark fruit and lifted by spicier impressions of black pepper and liquorice. The entry is velvety and warm, and the components on the palate are well balanced, with a tasty vein of acidity. Aromatic fruit returns to grace a lengthy finish.

A classic example of a wine for all dishes, on all occasions. Enjoy it for example with charcuterie that is not too spicy, or with full-flavored pasta dishes such as all'amatriciana.

Blend: 85% Sangiovese, 15% Cabernet Sauvignon

There's an excellent balance of fruit and tannins, with vanilla, flowers and berries throughout, along with tar. Full and racy, with a long finish. It?s all here. Best after 2010. 5,000 cases made." Drink from: 2010 to: Wine Spectator (Wine Spectator, 12/15/2007) Rating: 95

The 2004 Barbaresco reveals fresh, perfumed aromatics that lead to layers of crushed flowers, spices and sweet raspberries. This is a wine of rare class, elegance and pure breed. It offers outstanding length and silky, elegant tannins to round out the inviting finish. Anticipated maturity: 2009-2024.

Angelo Gaja and long-time oenologist Guido Rivella produced some of the most monumental wines of their long, storied partnership in 2004. Although I admire Gaja’s wines, especially for their consistency, I rarely find them this emotionally moving and utterly profound. The stable weather and cool, tempering evenings towards the end of the growing season allowed Gaja and Rivella to harvest fairly late in 2004. I remember passing by Gaja’s Barbaresco vineyards in October of that year and seeing fruit still waiting to be picked long after most producers had already brought the fruit in. Gaja’s 2004s from Barbaresco are especially breathtaking for their clarity and precision. The wines also seem less internationally-styled than in the past. Readers fortunate enough to possess the means to acquire these wines won’t want to miss them! The 2003s from the Barolo zones of La Morra and Serralunga are also strong efforts considering the vintage. “Historically in Piedmont there has been an inverse relationship between quality and quantity. Great vintages like 1961 and 1989 were characterized by low yields,” says Gaja. “2004 is one of those rare vintages like 1964 and 1990 where quality is high even though yields were generous as well. I think 2004 is a very elegant vintage. It is much easier to achieve opulence in the wines, but finesse is always much more elusive.” Wine Advocate # 173; Oct 2007 Antonio Galloni 93 points  Drink 2009 - 2024

"Good medium-deep red. Perfumed aromas of raspberry, truffle, flowers and earth, with a whiff of Burgundian funk. Silky and elegant, with a seamless texture to its red fruit and mineral flavors. Finishes long and suave, with fine-grained tannins. Lovely Barbaresco." (92 points) Stephen Tanzer's International Wine Cellar, November/December 2007 (Steven Tanzer, 11/01/2007) Rating: 92 Points

The 2001 Brunellos show the pedigree of the superior vintage. The Rennina is a lovely effort with an attractive floral nose and suggestions of sweet red fruit and tobacco on a medium-bodied frame of notable elegance. It is fresher and exhibits more refinement, particularly in its silky tannins, than the 2000. It should start drinking well in a few years and last to at least age 15. Anticipated maturity: 2007-2017. Wine Advocate # 168; Dec 2006 Antonio Galloni 92 Drink 2007 - 2017

Angelo Gaja and long-time oenologist Guido Rivella produced some of the most monumental wines of their long, storied partnership in 2004. Although I admire Gaja’s wines, especially for their consistency, I rarely find them this emotionally moving and utterly profound. The stable weather and cool, tempering evenings towards the end of the growing season allowed Gaja and Rivella to harvest fairly late in 2004. I remember passing by Gaja’s Barbaresco vineyards in October of that year and seeing fruit still waiting to be picked long after most producers had already brought the fruit in. Gaja’s 2004s from Barbaresco are especially breathtaking for their clarity and precision. The wines also seem less internationally-styled than in the past. Readers fortunate enough to possess the means to acquire these wines won’t want to miss them! The 2003s from the Barolo zones of La Morra and Serralunga are also strong efforts considering the vintage. “Historically in Piedmont there has been an inverse relationship between quality and quantity. Great vintages like 1961 and 1989 were characterized by low yields,” says Gaja. “2004 is one of those rare vintages like 1964 and 1990 where quality is high even though yields were generous as well. I think 2004 is a very elegant vintage. It is much easier to achieve opulence in the wines, but finesse is always much more elusive.”

The 2001 Brunellos show the pedigree of the superior vintage. Gaja’s 2001 Brunello di Montalcino Sugarille is the more potent of the Brunellos. It displays a darker color along with notes of tar, smoke, spices, toasted oak and dark fruit on a full-bodied frame with terrific expansiveness and length on the palate. A lingering note of licorice frames the finish of this beautiful, deeply expressive Brunello. Anticipated maturity: 2009-2021. Wine Advocate # 168 Dec 2006 Antonio Galloni 94 Drink 2009 - 2021

Angelo Gaja and long-time oenologist Guido Rivella produced some of the most monumental wines of their long, storied partnership in 2004. Although I admire Gaja’s wines, especially for their consistency, I rarely find them this emotionally moving and utterly profound. The stable weather and cool, tempering evenings towards the end of the growing season allowed Gaja and Rivella to harvest fairly late in 2004. I remember passing by Gaja’s Barbaresco vineyards in October of that year and seeing fruit still waiting to be picked long after most producers had already brought the fruit in. Gaja’s 2004s from Barbaresco are especially breathtaking for their clarity and precision. The wines also seem less internationally-styled than in the past. Readers fortunate enough to possess the means to acquire these wines won’t want to miss them! The 2003s from the Barolo zones of La Morra and Serralunga are also strong efforts considering the vintage. “Historically in Piedmont there has been an inverse relationship between quality and quantity. Great vintages like 1961 and 1989 were characterized by low yields,” says Gaja. “2004 is one of those rare vintages like 1964 and 1990 where quality is high even though yields were generous as well. I think 2004 is a very elegant vintage. It is much easier to achieve opulence in the wines, but finesse is always much more elusive.”

Understand the man and you will understand the wines. Behind the exuberances, behind the dominating personality, behind the Latin passion … there is a poet and a philosopher, a man of sensitivity and taste, a thinker and a perfectionist. And behind the wines, underneath the still atypical cleanliness and vibrant expression of Nebbiolo fruit, in addition to the oakiness and the concentration, is the element that sets Gaja wines above the rest: breed. You can see it in the Chardonnay; you can see it in the Barbera. Above all you can see it in the single vineyard Barbareschi. This is triumphant, aristocratic Nebbiolo. Wine of great individuality – and wine which for all its “modernity” has not lost its soul. Clive Coates July 2002 The Vine Extract

‘One thing you can say about Gaja’s wines, however: at least when you hock the house to buy a bottle, you know you are in for a bloody good drink’ Nicolas Belfrage ‘Barolo to Valpolicella’

‘For all his success, the admirable Angelo Gaja remains fanatically committed to excellence, and because of that he is Piedmont’s reference point, as well as an inspiration to many of the young growers...’ Robert Parker, April 2004

GAJA LANGHE COSTA RUSSI 2000

Fabulous aromas of rose petals and cherries with hints of raspberries. Full-bodied, with ultrafine tannins and an incredible finish. This is so fine and so long. A real beauty that grows and grows on the palate. Great Nebbiolo. Greatest Costa Russi ever, from 34-year-old vines. Best after 2010. 890 cases made. Price: $US340  (JS) Collectible. 100 Points - Wine Spectator July 22nd 2004.