Barbaresco Sori San Lorenzo 2020 Gaja

Tasting Notes

Aromas of crushed raspberries and dried roses give way to nuances reminiscent of tobacco leaves, with a slight hint of tar. On the palate, a cool acidity is evident through the mid-palate; the tannins are firm but already convey a sense of refinement (thanks to aging in Slovenian oak casks after barrel aging, the sharp edges have been smoothed out). The finish is more long-lasting and rich than fruity. The wine is not particularly full-bodied, so it should be sipped to fully appreciate its aroma and refined flavor. If you plan to drink the wine soon, pour a generous amount into a decanter.

Grape Varieties

Sori San Lorenzo is made from 100% Nebbiolo, and since 2013, when Gaja removed the small amount of Barbera he had been adding for many years to meet the Langhe DOC certification criteria, the wine’s composition has remained unchanged. As a result, the distinctive characteristics of the cru itself have become more clearly expressed. Nebbiolo grown on the southern slopes with calcareous marl soils possesses high acidity, firm tannins, and characteristic aromas of rose and tar.

Cellaring Potential

It is recommended to drink this wine between 2026 and 2040. The 2020 vintage possesses acidity and tannins capable of withstanding long-term aging, and at this point, all its components are still tightly integrated. If you plan to open a bottle for a full-course dinner, it’s best to wait until at least 2028. The recommended storage temperature is 12–14 °C. As the wine matures, notes of truffle and leather are expected to come to the forefront.

The Producer

If you walk into any fine wine shop and ask which Italian winery has played the most important role over the past half-century, you’ll immediately be told: “Gaja.” The key figure in this story is Angelo Gaja. In 1961, he joined the family winery in Barbaresco, and by 1970, he had been entrusted with its management. He introduced temperature-controlled stainless steel tanks, 225-liter French oak barrels, and the concept of bottling wines from a single vineyard separately. The “Sori San Lorenzo” wine, first released in 1967, became a pioneer among such single-vineyard Barbaresco wines.

Terroir & Climate

“Sori San Lorenzo” is located on the southern slope of the village of Barbaresco, in the hilly Langhe region northeast of Alba. “Sori” is a term referring to a plot of land considered the warmest and sunniest in the region, which enjoys the autumn sun longer than any other. The soil consists of calcareous marl containing limestone, which is typical of Barbaresco; however, compared to Barolo, it contains more sand. The presence of sand is one of the reasons why Barbaresco wines, including this one, retain pronounced tannins but have a slightly lighter mouthfeel than Barolo wines.

Winemaking

The method Gaja uses for single-vineyard Nebbiolo involves aging the wine in separate cellars. First, the wine is aged for about a year in 225-liter French oak barrels, which imparts refinement and shapes its structure. It is then aged for another year in larger Slovenian oak barrels. This helps soften the wine’s sharpness without imparting an excessive oak flavor. This winery began aging in barriques earlier than any other in the region. Thanks to high planting density and green harvesting, yields are limited; therefore, by the time aging in oak barrels begins, the wine entering the cellar already has a concentrated character.

Food Pairing

The tannins and acidity of this wine call for dishes with rich flavors and a deep bouquet. Here are a few suitable pairings:

• Tajarin with white Alba truffles. This is a classic pairing for this region that never disappoints.
• Brasato al Barolo (beef braised slowly in red wine)
• Roasted partridge or pheasant with white mushrooms
• Aged Castelmagno or hard cheeses from Piedmont

Serve at 18–20 °C. The young wine from the 2022 vintage should be decanted for at least 2 hours to allow it to breathe.