Viniou Reviews
The Gaja Sori San Lorenzo 1996 is a remarkable red wine from the illustrious Gaja estate, one of Piedmont’s legendary producers. This cuvée hails from the celebrated Sori San Lorenzo vineyard, known for its steep slopes and ideal sun exposure. The wine is composed predominantly of Nebbiolo, Piedmont’s signature grape, renowned for its elegance and longevity. 1996 was a classic vintage in the region, notable for a cool, balanced growing season yielding structured, age-worthy wines. Gaja’s meticulous vinification process includes stainless steel fermentation followed by ageing in a combination of new and used French barriques, lending complexity and refined oak influence while preserving the varietal’s integrity.
Piedmont is nestled at the foothills of the Alps in northwestern Italy, benefiting from a continental climate with significant diurnal variation—hot days and cool nights that foster aromatic complexity and vibrant acidity in the grapes. The soils in the Barbaresco region, where Sori San Lorenzo is located, are a mix of limestone and clay, which imparts structure and minerality to the wines. This area’s winemaking heritage dates back centuries, with Nebbiolo celebrated since at least the 14th century, and Gaja’s pioneering approach has elevated both the reputation and quality of the region’s wines on the world stage.
Pairing this wine calls for dishes that match its depth and sophistication. Traditional Piedmontese fare such as brasato al Barolo (braised beef in red wine), tajarin with white truffle, or agnolotti del plin complement the wine’s earthy, savoury notes and bright acidity. For a broader range, consider game birds, wild mushroom risotto, or grilled lamb—dishes that allow the wine’s aromatic complexity and fine tannins to shine.
For optimal enjoyment, decant the Gaja Sori San Lorenzo 1996 for at least one to two hours to allow its bouquet of dark cherries, violets, truffles, and tobacco to unfold. Serve at 17-18°C, which will highlight its elegance and depth while allowing the tannic structure to soften gracefully in the glass. This bottle is well-suited for drinking now but will reward further cellaring for those seeking even more tertiary complexity.
