• WA: 94

    Wine Advocate Score

    94

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  • WS: 95

    Wine Spectator Score

    95

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  • ST: 93

    Stephen Tanzer Score

    93

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  • RP: 94

    Robert Parker Score

    94

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Gaja Sperss 2000

Winemaker's Notes:

"Incredible amount of fruit and character in this wine, with mint, mineral, blackberry and plum aromas turning to tobacco and tar. Full-bodied, with an iron-cast core of fruit, velvety tannins and a long, long finish....95." WS 7/04.

Member Reviews for Gaja Sperss

Add your review
Snooth User: 97mjr
339902,159
0.00 5
03/04/2009

[Euphemia Haye] Decanted for 2 hours, served in substandard glasses, which muffled nose. Tobacco, sweet fruit, rose pedals on the nose; serious structure; Tar, camphor, dark chocolate, sweet red fruit; very nice wine. Obviously infanticide, but fun. Wont drink the next bottle for 6-7 years. Found the 01 more accessible. 92-94


Snooth User: 97mjr
339902,159
0.00 5
03/04/2009

($150) Rudy red in color, tinges of orange at margins. Big aroma. On the palate, ripe black fruit, methonal, high tannins, nice balance, superconcentrated; still very young, but enjoyable.


Snooth User: skuatt
8776681
4.50 5
04/21/2010

Drank this with my 21 year old daughter who has been drinking wine her whole life. She and I both adored it. Long finish, bold bouquet and front end with a great midpalate and smooth long finish. Jammy with hints of earth, chocolate and espresso. The tannins were still youthful yet pleasant. Although it is 10 years old, this wine has at least another 2 or 3 decades. A classic Nebbiolo putting many of the Borolos to shame. The Gaja family knows how to make wine!


External Reviews for Gaja Sperss

External Review
Source: Premium Wine & Spirits
05/19/2011

Like smelling a bouquet of flowers and then a bowl of raspberries. Full-bodied, with perfectly integrated tannins and a very fine, silky texture. Long and caressing. A must-have, great wine. Best after 2009.


External Review
Source: Premium Wine & Spirits
05/19/2011

A super wine. Fabulous, bright aromas of berry and spices, with hints of cinnamon. Full-bodied, with big velvety tannins and a gorgeous finish. Almost as good as the 1997. Best after 2005.


External Review
10/29/2009

A Nebbiolo wine from Piedmont in Italy. 2000 Gaja, Angelo Sperss 750ml


External Review
02/01/2010

The 2000 Sperss, from Serralunga d'Alba, is logically the more intense and sustained of the entire line, very fresh, tarry, resinous, and licorice-laden, deep and mouth-filling in flavor, potent, large-framed, and with a decisive strength and grip on... Robert Parker. A Nebbiolo wine from Piedmont in Italy. 2000 Gaja, Angelo Sperss 750ml


External Review
Source: Premium Wine & Spirits
01/03/2012

The 2000 Barbaresco, a full garnet with spice, plums, and licorice on its ample and expansive nose, is solid, tarry, structured, and long, and the rising density of the finish suggests that bottle time will be useful. Anticipated maturity: 2005ndash;2016.


External Review
Source: Premium Wine & Spirits
01/03/2012

The 2000 Barbaresco is beginning to show early tertiary qualities. Smoke, tobacco, cedar and dried cherries are some of the notes that emerge from the glass. Over time the Barbaresco gains a measure of freshness, with pretty floral aromas that weave into the finish. The tannins remain quite firm, and are likely to outlast the fruit. Anticipated maturity: 2011ndash;2020.


External Review
Source: Premium Wine & Spirits
01/03/2012

The 1996 Barbaresco exhibits a dense ruby color as well as a forward nose of cherry liqueur earth, truffle, mineral and spicy scents. Rich, full-bodied, and seductive, with its moderate tannin largely concealed by the winersquo;s wealth of fruit and extract, this gorgeously pure offering gets my nod as the finest Barbaresco produced by Gaja since 1990. Anticipated maturity: 2002ndash;2016.


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"Incredible amount of fruit and character in this wine, with mint, mineral, blackberry and plum aromas turning to tobacco and tar. Full-bodied, with an iron-cast core of fruit, velvety tannins and a long, long finish....95." WS 7/04.

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