Viniou Reviews
Gaja Sori Tildin 1982 is an iconic red wine from the revered house of Gaja, one of Italy’s most celebrated and innovative producers. The wine hails from Piedmont, a region renowned for its exceptional terroir and traditional winemaking. Sori Tildin, a cuvée originating from a prized vineyard site, is crafted almost entirely from Nebbiolo grapes, though Angelo Gaja has introduced small percentages of Barbera in some vintages to enhance depth and complexity. The 1982 vintage is notable for its concentration and elegance, emerging from a season marked by favourable weather conditions which allowed for optimal ripening. Maturation in both barriques and traditional large casks lends the wine a striking balance between ripe, expressive fruit, savoury spice, and subtle oak nuances. With four decades in bottle, you can expect layers of dried cherry, rose, tar, earth, leather, and gentle truffle, all underpinned by a silken structure and enduring length.
Piedmont, in northwestern Italy, is framed by the Alps and benefits from a continental climate—cold winters and hot summers with marked diurnal temperature shifts. This climate, combined with complex calcareous marl and clay soils, cultivates Nebbiolo’s nobility and lends the resulting wines a remarkable structure, aromatic lift, and longevity. The region boasts a rich viticultural history, deeply rooted in family tradition but also forward-thinking, as exemplified by the Gaja family whose innovations elevated Barbaresco and Barolo on the world stage. Sori Tildin itself is a testament to the potential of Piedmont’s greatest terroirs.
For pairings, Sori Tildin 1982 is best served alongside refined but savoury cuisine, allowing the wine’s mature notes to shine. Traditional Piemontese dishes like brasato al Barolo (braised beef in red wine), veal agnolotti, or wild mushroom risotto make for sublime companions. Mature cheeses such as aged Parmigiano Reggiano or Taleggio also complement the wine’s evolved profile beautifully.
To best appreciate its complexity, decant gently and serve at 17-18°C. Given its age, handle with care and enjoy within a few hours of opening to savour its fragrant evolution in the glass.
