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  • 1999 Gaja - Langhe Conteisa

1999 Gaja - Langhe Conteisa

ITALY / PIEDMONT /
  • 92 WA
  • 90 WS
  • 92 IWC
  • Variety
    Nebbiolo
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SKU: 43719-1999-750-3A
  • International Wine Cellar | Rating: 92

    ($166) Full red. Crystal lized redcurrant and plum on the nose. Suave on entry, then rather closed in the middle palate, hinting only at licorice and menthol. But this powerfully structured Barolo builds impressively toward the back end. The tannins are substantial but not dry.
    Author: Stephen Tanzer
    Issue: November/December 2004
  • Wine Spectator | Rating: 90

    A cool and racy wine, with mineral, berry and red licorice character that turns to fresh flowers. Full-bodied, with silky tannins and a ripe, rich finish. Slightly hot. Still needs a few years to come together. 1,000 cases made.
    Author: James Suckling
  • Wine Advocate | Rating: 92

    Medium ruby. Gaja's 1999 Conteisa, from the Cerequio cru in La Morra, is the most approachable of this set of wines. It offers a delicate, perfumed nose, along with notes of ripe red fruit, spices and sweet toasted oak with excellent length as well as balance and fine tannins. Here the softer La Morra fruit seems a bit dominated by the oak.
    Author: Antonio Galloni
    Issue: 38838
  • Self | Rating: 91

    Rich and sinewy
    Author: Stephen G41
Plain and simple, Angelo Gaja is the biggest name in Italian wine. The Gaja winery was founded by Giovanni Gaja in 1859 and has been owned and operated by four generations of the Gaja family, with Angelo Gaja running the operation since the 1960s. Angelo is credited with modernizing Barbaresco and Barolo wines, having pioneered the use of controlled-temperature fermentation (for reducing oxidation) and small-cask aging (to stabilize color and preserve fruitiness). Gaja is most well-known for his Barbarescos, though the three most sought-after wines, Costa Russi, Sori Tildin and Sori San Lorenzo have recently been reclassified from Barbaresco DOCG to Langhe DOC, giving Gaja more flexibility in the winemaking process. Strikingly profound and built to live for decades, Gaja's wines display opulence and elegance unmatched elsewhere in Italy. These wines, while harnessing modern technology, have a long-established track record, ensuring they will perform well both in the glass and on the auction block. For any collector considering Italian wines, Gaja should be the first name on the list.

Click here to listen to GrapeRadio's podcast about Gaja Winery (Show #156, 48:29 min 22 MB)

See other similar producers:Azienda Agricola Pelissero,Borgogno
Piedmont, which literally means “foot of the mountain,” produces some of Italy's finest red wines. Its clay, limestone, and sand soils are home to the legendary Barolo and Barbaresco wines, made from the extremely age-worthy Nebbiolo variety. Dolcetto and Barbera are considered to be more “workhorse” varieties, and produce the largest quantity of wine. The region is tucked in the cool northwest corner of the country, surrounded on three sides by the Alps. Fog often blankets the region, ensuring long, cool growing seasons. 

Nebbiolo is the king of Piedmont, and usually the only grape in the Barolo and Barbaresco wines of this Italian region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.

In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release.  Some of the best examples of this variety come from Bruno Giacosa, Gaja, Giacomo Conterno, and Roberto Voerzio.

The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.

Collector Data For This Wine

  • 87 bottles owned
  • 38 collectors
  • Average collector rating: 91
    (Out of 38 collectors)