Barbaresco Sori San Lorenzo 2022 Gaja

Tasting Note Barbaresco Sori San Lorenzo 2022

The first impression is of dark cherries and ripe raspberries, while hints of rose petals and subtle notes of tar are hidden in the depths of the aromas. Among the Sori San Lorenzo vintages, the 2022 vintage stands out for its particularly mature character, yet the iron and tobacco notes characteristic of Nebbiolo from this plot are still clearly discernible. On the palate, the tannins are rich and refined; the finish offers umami, and the aftertaste is reminiscent of balsamic vinegar. The wine requires sufficient aging time. At a young age, the 2022 vintage has not yet revealed its full potential.

Grape Varieties

Since 2013, “Sori San Lorenzo” has been produced from 100% Nebbiolo. Prior to that, Angelo Gaja added a small amount of Barbera to the blend, which is why for several decades this wine was produced under the Langhe DOC designation. The 2022 vintage is a pure Nebbiolo from the Barbaresco DOCG region. And it is precisely this purity that is the key factor here. The combination of light color, high acidity, and firm tannins, characteristic of this variety, gives Sori San Lorenzo a structure capable of withstanding long-term aging.

Cellaring Potential

Recommended drinking window: 2029–2050. The 2022 vintage possesses tannins and acidity that will allow it to age effortlessly until the second half of this period; however, if the bottle is opened before 2029, the wine’s flavor will seem too harsh and out of harmony with its structure. Store the wine in a dark place at a temperature of 12–14 °C, with the bottle lying horizontally. Over time, the notes of tar and truffle will deepen, and the tannins will take on a silky texture.

About Gaja

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 Piemonte

Serve at 16–18 °C. The young wine from the 2022 vintage should be decanted for at least 2 hours to allow it to breathe.