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as they want to keep working the texture and freshness
This behemoth demands 8-10 years of cellaring but should ultimately reward patient cellaring in a big way
but he is the man who has produced all of Gajas most legendary wines going back to 1970
with seamless ripe tannins
Yann Chave, Hermitage other_regions_italy as they want to keepIntense butcher's shop aromas, with smoked meat and a touch of VA. Powerful but not overly full in the mouth, the tannins are still chiselled and serrated. Piercing acidity runs through it to a very long, powerful finish. It's ready now, but will age with real interest. Really fabulous, growling and energetic an Hermitage in wolf's clothing.
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