Gaia & Rey 2017 Gaja

Professionele reviews

Robert Parker (93)

This wine was first made in 1983, and back then, no malolactic fermentation occurred. Jump forward in time to the 2017 Langhe Gaia & Rey, and this is another vintage in which malo did not start. (Partial malolactic returns in 2018). Since those first years of production, the oak usage has also been tweaked, now with less barrique in favor of more botte grande. Thanks to these changes, the aromatic profile of this wine veers toward citrus and rich tropical fruit, especially in a warm vintage such as this. However counterintuitive, this edition also shows a very bright and precise touch of acidity that serves to give the wine balanced and mouth-cleansing salinity.

BOW (8.50)

Vinous (92)

The 2017 Gaia & Rey (Chardonnay) is a very pretty wine. In. this warm, dry year Gaja has done a terrific job in retaining a good bit of freshness. The 2017 is bright, crisp and varietal, with well-balanced oak and light tropical notes that add nuance. This is such a pretty wine, especially for the year.

Jeb Dunnuck (94)

The 2017 Gaia & Ray reminds me of a top Sonoma Coast Chardonnay with is incredible salty minerality as well as classic Chardonnay notes of stone fruits, caramelized pineapple, white flowers, and hints of baking spices. Rich, medium-bodied, beautifully balanced, it’s a beautiful and classy white well worth drinking and cellaring. First released in 1983, this cuvee is named after Lucia and Angelo Gaja's daughter, Gaia Gaja, and Angelo Gaja's grandmother Clotilde Rey.