Viniou Reviews
The 1995 Gaja Sori San Lorenzo Nebbiolo d’Alba is a remarkable expression from one of Piedmont’s most iconic producers. Crafted exclusively from Nebbiolo grapes, this wine is produced from single vineyard plots, Sori San Lorenzo being renowned for its south-western exposure and unique microclimate. The 1995 vintage offered classic conditions in Piedmont, allowing the Nebbiolo to reach excellent phenolic ripeness while retaining lively acidity. The vinification is meticulous, with maceration and fermentation designed to extract the grape’s full aromatic and tannic potential, followed by ageing in barriques and large oak casks, giving the wine both structure and finesse.
Piedmont, nestled at the foot of the Alps in north-west Italy, is celebrated for its varied topography and soils rich in clay, marl, and limestone—perfect for the sensitive Nebbiolo grape. The region’s continental climate delivers chilly winters and warm summers, with significant diurnal variations that help preserve aromatics and acidity in the wines. Nebbiolo d’Alba is often overshadowed by Barolo and Barbaresco, but top producers like Gaja demonstrate its immense potential for complexity and longevity. The Sori San Lorenzo vineyard, in particular, has a storied history of producing wines of notable depth, concentration, and age-worthiness.
With nearly three decades of mature evolution, the 1995 Sori San Lorenzo offers earthy aromas of dried rose petals, truffle, tobacco, and dark cherry, complemented by hints of tar, leather and forest floor. For pairing, opt for rich, gamey dishes such as braised veal shank (ossobuco), roast duck, or slow-cooked beef cheeks. Piedmontese classics such as tajarin pasta with white truffle or agnolotti del plin are exquisite matches, their savoury, earthy flavours echoing the wine’s tertiary development. Hard, aged cheeses like Castelmagno or Parmigiano Reggiano will also complement the fine-grained tannins and natural acidity.
For optimal enjoyment, decant this wine for at least an hour before serving. Serve at a temperature of 17-18°C to allow its complex bouquet and evolved structure to shine.
