1999 Gaja Sori Tildin, Langhe-Barbaresco, Piedmont, Bottle (750ml)

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Rating:RP95 i Wine Critics: RP = Robert Parker
AG = Antonio Galloni
BH = BurgHound
JD = Jeb Dunnuck
LP = Lisa Perrotti-Brown
VM = Vinous Media
WS = Wine Spectator
JS = James Suckling
DR = Decanter

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1999 Gaja Sori Tildin - In the Cellar # G7 - May 2006: 1999 Langhe Sori Tildin?The 1999 Sori Tildin is a knockout wine. It offers a classic, expressive nose of flowers and spices and somewhat austere profile of sweet red fruit, minerals and menthol on a mid-weight frame. It is the hardest of these wines to read today, but I found myself coming back to it often and discovering new nuances with each taste. It is clearly a wine of much potential and should start to drink well in another few years and last until age 25-30. It will be a fascinating wine to follow. 95/drink after 2011, 03/06 As always, the house style is very much present in the wines. Beginning in 1996 the Langhe wines contain a small amount of Barbera (between 5-8%) which Gaja says is added to give the wines additional acidity. Vinification remains fairly traditional by today?s standards. Fermentation and maceration last about three weeks. For the Barbaresco the fermentation takes place at a temperature of roughly 82?F (28?C). Gaja uses a slightly different approach for his ?crus? Sori San Lorenzo, Sori Tildin, Costa Russi, Conteisa, and Sperss, for which the temperature during fermentation is lowered to 64?F (18?C) after the first week. All of the wines undergo malolactic fermentation in barrique. The wines then age one year in barrique and a second year in cask. For his Darmagi Gaja employs a shorter fermentation lasting 10-15 days. The wine sees 6-8 months in barrique followed by one year in large oak casks.
Gaja, Barbaresco, Sori Tildin

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