If our #5 Wine of the Year was all about Burgundian restraint and Pinot Noir precision, then our #4 Wine of the Year is about breadth, energy, and white-wine brilliance. 

I first enjoyed Gaja's Rossj-Bass eighteen years ago; it is among a short list of white wines I look forward to with every release. A blend of mostly Chardonnay and a dash of Sauvignon Blanc, it strikes a remarkable balance: Burgundian poise and structure, lifted by a subtle Sancerre-like freshness.

Importantly, Rossj-Bass is not trying to imitate Burgundy or the Loire- it stands confidently between them! 

Rossj-Bass is predominantly Chardonnay with a pinch of Sauvignon Blanc, which enhances the minerality and vibrancy. This stunning white abounds with jasmine notes, followed by fresh green almond, sage, thyme, and tea leaves. Delicate pear notes are followed by juniper berries, lemon sage, and cedar.  Gorgeous notes of forest and Mediterranean shrub provide an anchor to the fruit.  Well-balanced acidity effortlessly lingers on the palate.

The Rossj-Bass vineyards are in the heart of Barbaresco. If there were Grand Cru designations in Piedmont, Rossj-Bass would be right there with the finest white Burgundies.

Gaja may be best known for its striking Barbaresco and Barolo, but Rossj-Bass is a reminder that true greatness at this estate extends effortlessly into white wine.

Chef’s Pick Pairings

Rossj-Bass is ideal for a raw bar and shellfish: oysters, littlenecks, shrimp crudo. Luxury seafood options include lobster with drawn butter or poached halibut. Poultry and light game such as roasted chicken, guinea hen, or herb-rubbed turkey. For vegetable-forward dishes, pair with spring risotto, asparagus, fennel, or artichoke.

Chef’s Note: 

Serve Rossj-Bass on the slightly warmer side of cold, as great whites open in the glass and better reveal their fruit and acidity balance.

Outstanding. Simply Outstanding!

Cheers!