G.D. Vajra review from the Wine Advocate from 1994 . . . .

I was reading through some old reviews on the Robert Parker website for G.D. Vajra and I found this one.

The first line is classic.

"Twenty years from now, long after this review has been forgotten, somebody will discover a bottle of this wine languishing in the corner of a dark, damp cellar and will be blown away by its quality."

and I like the last line, too.  I guess that has changed . . . . and here we are 20 years on (almost) and I would love to taste that wine . . . but there is none to be found.




1990 G D Vajra Barbera d'Alba Riserva Bricco Delle Viole
A Barbera Dry Red Table wine from
Barolo, Barbera d'Alba, Piedmont, Italy
Wine Advocate #95
Oct 1994 Robert Parker 94 Drink: 1999 - 2014
Twenty years from now, long after this review has been forgotten, somebody will discover a bottle of this wine languishing in the corner of a dark, damp cellar and will be blown away by its quality. This tiny producer has turned out a majestically rich, full-bodied, blockbuster Barbera that requires five more years of cellaring. It displays an opaque purple color, and intense, awesomely-concentrated flavors that need to be tasted to be believed. Clearly made from what must have been late-harvested grapes, it is remarkably rich, with low acidity, and sensational extract. With spectacular purity, richness, and full-bodied intensity, it should be a profound wine provided its purchasers have patience.

No known American importer.

Vajra's harvest: Fact Sheet- Barbera d'Alba DOC SUPERIORE

Fact Sheet- Barbera d'Alba DOC SUPERIORE

The Wine


Designation: Barbera d'Alba DOC
Wine type: red dry wine
Variety: Barbera 100%
Bottle size: 750 mL


The Vineyard

An expression of the terroir, our Barbera comes from an exceptional vineyard. Bricco delle Viole is in the Comune of Barolo, our oldest vineyard and a great Barolo cru, with soils rich in magnesium and manganese and very low in iron. Back in the days, farmers used to plant multiple varieties in each hillside. So called progress drove most of the people to focus on one variety per block. Here, we preserve a small piece of history by saving these old vines.

The Farming


Farming: sustainable
Pruning: Guyot mixed system
Ground: natural turfing
Irrigation: no
Green harvest: yes, according to vigor and climate of the season


The Harvest


Harvest: secon half of September to first decade of October
Picking: by hand
Sorting: manual


The Vinification


Vinification: 20-day maceration at free temperature < 32°C.
Method: traditional, punch-down
M.L.F.: during first year of ageing
Ageing: 20-24 months in Slavonian oak casks








TASTING NOTES 2007:

A violet red color followed by great concentration in the nose and mouth classify this 2007 Barbera vintage. Dark fruits, dried herbs, flowers, and liquorice easily coalesce into light mineral notes. Our 2007 vintage Barbera Superiore has a richness and depth that lasts all the way from the nose to the tremendous finish.

“Una Barbera che baroleggia”. This was said to express a terroir driven Barbera with structure and complexity. Somehow, a Barbera that tasted like a Barolo. That’s what we ask to our Superiore: to give us as many facets and emotions of our Barolos, with all the crisp character of its variety.

Vajra's harvest: The King in his kingdom

Vajra's harvest: The King in his kingdom

Fact Sheet- Barbera d'Alba DOC

The Wine


Designation: Barbera d'Alba DOC
Wine type: red dry wine
Variety: Barbera 100%
Bottle size: 750 mL


The Vineyard

This Barbera is a harmony of six vineyards expressing both the ancient Helvetian and Tortonian soil types of the Piemonte. The vines planted in calcareous soils (Tortonian soil type) produce much more delicate, aromatic wines with bright acidity and tones of wild berries. These are characterised by the sweetness in the mouth and their smooth texture. Helvetian soils offer instead wines full of perfumes of ripe black fruits that differ for their soothing aromas, bold tannic structure and minerality. These characteristics, mixed with a soil high in iron develops a wine with a fleshy richness.

The Farming


Farming: sustainable
Pruning: Guyot mixed system
Ground: natural turfing
Irrigation: no
Green harvest: yes, according to vigor and climate of the season


The Harvest


Harvest: second half of September, but this year we will start during the second week of September
Picking: by hand
Sorting: manual


The Vinification


Vinification: 15-day long fermentation at free temperature <31°C.
Method: traditional, with punch-down
M.L.F.: following alcoholic fermentation
Ageing: 14-16 months in French and Slavonian oak casks

Bottling according to evolution and moon cycle, usually at the beginning of the summer of the second year after harvest.

TASTING NOTES 2009: A violet red color alludes to the sweet, dark fruits which make for a distinctive fragrance and rarefied elegance. The powerful nose leads to a rich, concentrated and smooth mouth. The black fruits melt into mineral and graphite notes, leaving a sublime finish. We classify the Barbera as rich and long-lasting, yet intriguing and complex.

Vajra's harvest: Picking

Vajra's harvest: Picking