Showing 133–144 of 188 results

  • Proprieta Sperino Lessona 2016


    “Luca De Marchi crafts gorgeous, distinctive wines at his family’s estate in Lessona. The Uvaggio is a Nebbiolo-based blend from vineyards in both Lessona and Bramaterra, while the Lessona is, naturally, from Lessona and 100% Nebbiolo, without the blenders that are allowed in the appellation. The Sperino wines offer a combination of energy and textural depth that is striking.”

    Antonio Galloni, Vinous (03/22)

    In Stock

  • Quintarelli Rosso del Bepi 2008


    “Giuseppe Quintarelli’s namesake 2008 Rosso del Bepi (made well before this legendary figure would pass away in 2012) is made in the so-called average vintages when Amarone is not produced. This wine replaces Amarone in those declassified years, meaning that we see Rosso del Bepi made in 2008 and next again in 2010. The estate’s Amarone della Valpolicella Classico, however, is produced in 2009 and 2011. The final decision on which wine will be released is made just a few months before bottling. In very difficult years, neither wine is produced. I have reviewed the 2008 vintage currently on the market now, although the 2010 vintage of this wine was shortly to be released when I visited the estate (but I did not get a chance to taste it). This wine reflects the ideals of a classic blend of Corvina, Corvinone and Rondinella (with a smaller percentage of other varieties mixed in for good measure), although you do feel some of the extra heat of the vintage, with some lingering sweetness on the close. The wine registers at 15.5% alcohol, and there are ripe nuances of dark fruit, sweet cherry and jammy blackberry. The wine is immediately open, accessible and beautiful, but like all of Quintarelli’s releases, it would also benefit from additional aging. Drink: 2019-2038. 93+ points

    Tasting wines correctly at the Quintarelli family winery is not as straightforward as it could be, and my belief is that the wines suffer because of it. The process is weighed down by tradition and folklore (for example, the late Giuseppe Quintarelli reportedly didn’t approve of visitors spitting his wines) that is practiced at the winery today as a way of keeping his memory and presence alive. The setup involves dim lighting, small and thick glasses, no spit bucket and tiny pours from half-full bottles. Having experienced this in the past, I brought my own tasting glass with me to the winery this time. I was happily surprised when Lorenzo, Giuseppe’s grandson who was pouring for me, asked if I wanted to taste in a more appropriate stem instead of the heavy glass his grandfather loved. I never had to pull out the Riedel wrapped in cloth in my purse. A spit bucket also appeared by request, and I was able to obtain slightly larger pour sizes with a little extra coxing. I can report that things have improved since my last visit the year before, although they could be better still. In complete honesty, I can say that tasting at Quintarelli is a source of some frustration for me. However, the wines themselves are a delight.

    Today, the Quintarelli family (Giuseppe’s daughter Fiorenza, her husband Giampaolo with sons Francesco and Lorenzo) farm 12 hectares of vines on limestone and basalt soils between the property adjacent to the winery and other plots in the surrounding hills. Most of the vineyard land was purchased by Giuseppe Quintarelli, but the house and winery were acquired by his father. The Quintarellis worked with consulting enologist Roberto Ferrarini (who passed away in 2014), and the stunning 2007 Recioto della Valpolicella Classico (reviewed here) is dedicated to him.

    The winemaking process for Amarone is simple. The best clusters are selected during harvest and left to dry on wooden boxes or mats. Noble rot starts to appear in November and develops carefully until January of the following year. After appassimento, the dehydrated grapes are pressed at the end of January and undergo 20 days of skin contact with alcoholic fermentation on ambient yeasts. The entire fermentation lasts 45 days, and the wine is then racked into Slavonian oak casks for seven years, slowly concluding alcoholic fermentation during aging, thus resulting a dry wine.

    The wines are sold according to market demand, so there are no official release dates or schedules. When stock sells out, the family moves more wine from barrel to bottle accordingly. The Amarone della Valpolicella Classico is only made in the best years, and when it is not produced, the family opts to make Rosso del Bepi instead. In terms of the current and upcoming releases, we have the following wines to look forward to: the 2008 vintage went to Rosso del Bepi, the 2009 vintage is Amarone, the difficult 2010 vintage is Rosso del Bepi and the 2011 vintage is Amarone.

    Monica Larner, Wine Advocate (244)

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    Roagna Barolo del Comune di Barolo 2014


    “The 2014 Barolo del Comune di Barolo is a gorgeous entry-level wine in Luca Roagna’s range. Sweet spice, tobacco, dried rose petal, orange peel, menthol and pine give the 2014 a distinctly balsamic profile that is hugely appealing. Medium in body, yet potent and classically austere (as these wines tend to be), the 2014 is supremely delicious. The bouquet alone is incredibly enticing. The Barolo del Comune di Barolo is made entirely from a small parcel in the Terlo cru, but Luca Roagna does not own the site, so he prefers to bottle it under the village designation rather than as a vineyard designate. The 2014 is a real overachiever in its peer group for the year. I loved it. Drinking window: 2020-2029. 92 points

    This is an extraordinary set of wines from Luca Roagna. The 2014 Barbarescos are superb, while the Barolos are very good, especially considering the vintage was much more challenging in Barolo than it was in Barbaresco. A stunning rendition of the flagship Barbaresco Crichët Pajè rounds out the range. Readers will see new Barbaresco bottlings from Gallina, Faset and Albesani in the range this year. As always, the wines are super-classic in feel. Over the last years, Roagna has quietly shortened the amount of time his wines spend in cask and began introducing cement in the cellar. Today’s wines have a sense of fruit purity and inner sweetness that the older wines often did not. I can’t recommend these wines highly enough.”

    Antonio Galloni, Vinous (11/19)

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  • Salcheto Nobile di Montepulciano 2019


    “Salcheto is one of the first and most fervent organic farmers in this beautiful part of Tuscany. These wines are the product of a totally sustainable winery operation, down to the columns of natural light that penetrate deep underground, foregoing the need for lightbulbs in the fermentation and barrel rooms. If you come for a visit (and there are charming rooms to rent), you will not be disappointed. The Salcheto property enjoys beautiful views of the Montepulciano skyline.”

    Monica Larner, Wine Advocate (12/20)

    In Stock

  • Salcheto Nobile di Montepulciano Salco 2016


    “The Salcheto 2016 Vino Nobile di Montepulciano Vecchie Viti del Salco (made from organic fruit) occupies that special place between primary and tertiary intensity. The bouquet reveals plum and dried cherry aromas, but it also shows oxidative aromas of tar, spice and a touch of dried fruit or apple skin. This open-knit wine is drinking nicely right now, and I wouldn’t recommend that you wait much longer. Made from old vines, this is an accessible wine of personality. Drink: 2020-2025. 93 points

    Salcheto is one of the first and most fervent organic farmers in this beautiful part of Tuscany. These wines are the product of a totally sustainable winery operation, down to the columns of natural light that penetrate deep underground, foregoing the need for lightbulbs in the fermentation and barrel rooms. If you come for a visit (and there are charming rooms to rent), you will not be disappointed. The Salcheto property enjoys beautiful views of the Montepulciano skyline.”

    Monica Larner, Wine Advocate (12/20)

    In Stock

  • Sancaba Pinot Nero 2017


    Review to follow

    In Stock

  • Santadi Terre Brune 2018


    Review to follow

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  • Scarzello Barolo del Comune di Barolo 2017


    Barolo. Grapes come from the Sarmassa and Terlo crus. About 25 days on the skins (normally this is around 50 days), and no ‘cappello sommerso’ (submerged cap), but pumping over only. Aged in 25-hl casks for 20 months.

    Lustrous and just mid ruby. Earthy, minerally, sweet cherry with an undertow of mace and Amaro (herb liqueur). Supple, expressive cherry fruit with muscular, but well-behaved tannins. Very long and with lots of juice on the finish. Drink: 2022-2030. 17 points”

    Walter Speller, (12/20)

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  • Scarzello Barolo Sarmassa Vigna Merenda 2017


    “Barolo. Just mid ruby and youthful-looking. Exciting nose of raspberry and cherry with hints of oatmeal, black pepper and iron. Amazing depth of focused fruit. Succulent cherry fruit with a layer of fine, polished tannins. Very long and finely balanced and almost unrecognisable as a product of the torrid 2017 vintage. Oozes class. Drink: 2021-2034. 17.5 points”

    Walter Speller, (11/20)

    In Stock

  • Selvapiana Vigneto Erchi Chianti Rufina 2016


    “A new wine in the range, the 2016 Chianti Rufina Vigneto Erchi is off the charts. The purest essence of Sangiovese emerges from a wine that combines power with translucent finesse. Bright acids and citrus accents perk up the red Sangiovese fruit. Initially a bit austere, the 2016 gains volume with time in the glass. The Erchi emerges from a relatively new parcel for the state planted with cuttings from Bucerchiale. Compared to that wine, the Erchi has a much more red-fruited profile and also appears to handle aging in French oak better. The 2016 is a stellar debut. Don’t miss it. Drinking window: 2023-2041. 95 points”

    Antonio Galloni, Vinous (09/20)

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  • Tenuta di Biserno 2012


    “The 2012 Biserno is a seriously beautiful wine that is going to need time to fully open up. Mocha, plum, espresso and grilled herbs are some of the signatures, but the 2012 is a baby and not fully expressive at this early stage. Dark, opulent and large-scaled in conception, the Biserno has a lot to offer. Hints of dark red cherry, raspberry jam, spices and torrefaction blossom on an intense finish supported by suave, polished tannins. The Cabernet Franc is particularly expressive here. Drinking window: 2017-2027. 94 points

    Lodovico Antinori continues to step up his game. These current releases are gorgeous. The entry-level Pino di Biserno is one of the best Maremma reds readers will find in its price range, while the flagship wines are naturally much more ambitious in both quality and price. Readers who enjoy the intense aromatics and structure of Maremma Cabernet Franc will find these wines particularly appealing.”

    Antonio Galloni, Vinous (09/14)

    In Stock

  • Tenuta di Biserno 2018


    “The 2018 Biserno is a gorgeous, elegant wine that captures the essence of the house style today. Dark cherry, plum, mocha, espresso, licorice and incense are all laced together. The 2019 is deep and fleshy yet also retains mid-weight structure and terrific energy. lt’s one of the most elegant wines l have tasted here. Drinking window: 2023-2033. 96 points

    Lodovico Antinori’s new releases are terrific. They show a move towards a slightly more understated style than in the past, as is common at many properties in Maremma. The wines are still quite opulent and generous, but without the heaviness that marked some previous releases. I find the wines compelling and delicious.”

    Antonio Galloni, Vinous (07/22)

    In Stock