99 points, Robert Parker, Wine Advocate
June 2001
A virtually perfect effort is the 1997 Sperss (30,000 bottles), which represents the essence of truffles, earth, and black cherries in its striking aromatics and multidimensional, opulent, full-bodied palate. The acidity seems low because of the huge glycerin levels and prodigious concentration of fruit, but I suspect it is normal in the scheme of oenological measurement. This profound wine requires 3-4 years of cellaring, and should age well for 30-35 years.
96-100 points, Robert Parker, Wine Advocate
August 1999
At this stage, the 1997s look to be the finest wines Gaja has ever made. My enthusiasm is obviously due in part to the stylistic preference I have for more opulently textured wines with lower acidity and thus a broader window of drinkability. The 1997 Barolo Sperss is a candidate for perfection. The saturated purple/blue color is followed by a striking nose of truffles, licorice, black cherries, tar, and cassis. The wine is full-bodied, with spectacular intensity, mind-blowing opulence, and a multi-layered, sweet mid-palate that is only found in the world's greatest wines. Soft because of its low acidity, with high glycerin, gorgeous fruit levels, and a finish that lasts for over a minute, this is an awesome Barolo! Anticipated maturity: now-2025. Importer: Vinifera Imports, Ronkonkoma, NY; tel. (516) 467-5907
96 points, Wine Spectator
November 2001
A superb Sperss, with refined aromas of minerals, flowers, berries and just a hint of mint. Full-bodied and powerful, with chewy tannins and a long berry, cherry and mineral aftertaste. Impressive structure. Best after 2005. 2,000 cases made.
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