Mixed Cases   Specials
Showing 409–420 of 456 results
“The Ettore Germano 2017 Barolo Vignarionda reveals a very bright and lively bouquet with ripe fruit, candied cherry, sandalwood, wild rose and rusty nail. The wine shows extra saturation, with no heaviness, and especially fine but firm tannins. Vignarionda exhibits lots of density with energy and life on the finish. Drink: 2024-2040. 94 points”
Monica Larner, Wine Advocate (08/22)
Sold Out
“The 2016 Barolo Boscareto is laced with crushed raspberry, cinnamon, orange peel and mint. Medium in body and delicate, the 2016 is enticing. Readers should expect a perfumed, gracious Barolo that shows an ethereal side of Serralunga that is quite unique. Drinking window: 2024-2034. 92 points”
Antonio Galloni, Vinous (02/21)
Sold Out
“The 2017 Chianti Classico Gran Selezione Vigna del Sorbo is a dense, packed wine. It is also surprisingly, almost shockingly backward. That is probably a good thing for its long-term aging prospects. Readers hoping to get an early glimpse into the 2017 before it shuts down may have a hard time doing that, as today acids and tannin dominate. I expect the 2017 will be stellar in another 4-5 years and drink well to age 25-30 if not longer. Proprietor Giovanni Manetti gave the 2017 18 months in barrique followed by 6 months in cask. Drinking window: 2027-2042. 96+ points
I tasted a wide range of wines this year from Fontodi and proprietor Giovanni Manetti. The Filetta di Lamole Chianti Classico is a good example of a wine that is often a bit linear, but fills out a bit because of the heat of the growing season. Fontodi’s Chianti Classico is a sort of super-wine in its peer group, as it really has very few peers. It is also quite expressive today. I can’t say the same for the dual flagships Vigna del Sorbo and Flacciannello. Both wines are usually quite showy, but the 2017s are going to demand quite a bit of patience. I also had a chance to revisit the 2016s, which are every bit as magical as they were last year.”
Antonio Galloni, Vinous (09/20)
Sold Out
“The 2019 Nerello Mascalese Munjebel seduces with a rich and sweetly scented bouquet of crushed black cherries, dried roses and cloves. It’s silky in texture, enveloping all that it touches with ripe red fruits and spices, nicely framed by saturating minerality, as inner violet florals form toward the close. There are tannins here, but they don’t get in the way; instead, they create a perfectly dry platform where notes of lavender, plum and allspice hover above. The Munjebel is a blend of fruit from Frank Cornelissen’s vineyards across the northern valley of Etna. It aims to please, and it will excel at doing so through short-term cellaring. Drinking window: 2021-2027. 92 points
Frank Cornelissen arrived on Mount Etna in 2001 at the head of a small handful of producers who would go on to make this region famous, but fame was never his intention. The goal throughout the twenty-four hectares of Cornelissen vineyards and in the winery was to create an entirely holistic approach of capturing a snapshot of the natural ecosystem and biodiversity of Mount Etna within each bottle. This approach prohibits the use of any chemical fertilizer or pesticide in the vineyards. Only in the most difficult vintages will copper sulphate and sulfur be used, and only to prevent a complete loss of fruit. Yields are drastically reduced and harvests are completed late throughout all Munjebel, Frank Cornelissen’s single contrade or Crus, which are located in the northern valley of Mount Etna. The vineyards, many of which contain extremely old alberello or bush-trained vines, are between 600 to 1,000 meters in elevation, planted in a diverse mix of soils formed through thousands of years of volcanic activity on the Etna. In the winery, the focus is to add nothing, yet take nothing away. Fermentations start spontaneously and are completed in neutral tubs which naturally keep temperatures low. For the more structured wines, they are refined in epoxy-coated terracotta, buried up to their necks in volcanic soil. Most fans of wines from Etna have all heard this story, but if they never experienced the results, then it’s impossible to truly understand what Frank Cornelissen has accomplished. Throughout the area, there are many producers that are now turning out world-class wines, but finding one that obtains such depth of texture, the unique character of fruit aromas and flavors, and with the potential to mature evenly in a cellar, without the use of any winemaking wizardry, is not easy to do. Granted, these wines are extremely vintage-dependent, which they should be. At the top the wines can also be cost prohibitive, yet the entry-level Susucaru is a wonderful introduction to the house style. Also, readers should note that if mishandled or not stored correctly, these wines are likely to be adversely affected much quicker than other wines – but that is the price for experiencing the purity of Mount Etna; because in the end, that’s what Frank Cornelissen is bottling.”
Eric Guido, Vinous (06/21)
Sold Out
“The 2017 Mascalese Munjebel VA wafts up with a layered yet lifted display, as white smoke, cardamom and peppery herbs give way to crushed cherries and hints of clove. It’s silky and pliant in feel, motivated by juicy acidity that enlivens its tart and spicy woodland berry fruit. A subtle coating of sweet tannins and hints of hard red candies linger, contrasted by salty minerals, making for a nicely balanced and lightly structured finale. This is such a pretty expression of the vintage, and it’s already drinking very well. Drinking window: 2021-2026. 92 points
Frank Cornelissen arrived on Mount Etna in 2001 at the head of a small handful of producers who would go on to make this region famous, but fame was never his intention. The goal throughout the twenty-four hectares of Cornelissen vineyards and in the winery was to create an entirely holistic approach of capturing a snapshot of the natural ecosystem and biodiversity of Mount Etna within each bottle. This approach prohibits the use of any chemical fertilizer or pesticide in the vineyards. Only in the most difficult vintages will copper sulphate and sulfur be used, and only to prevent a complete loss of fruit. Yields are drastically reduced and harvests are completed late throughout all Munjebel, Frank Cornelissen’s single contrade or Crus, which are located in the northern valley of Mount Etna. The vineyards, many of which contain extremely old alberello or bush-trained vines, are between 600 to 1,000 meters in elevation, planted in a diverse mix of soils formed through thousands of years of volcanic activity on the Etna. In the winery, the focus is to add nothing, yet take nothing away. Fermentations start spontaneously and are completed in neutral tubs which naturally keep temperatures low. For the more structured wines, they are refined in epoxy-coated terracotta, buried up to their necks in volcanic soil. Most fans of wines from Etna have all heard this story, but if they never experienced the results, then it’s impossible to truly understand what Frank Cornelissen has accomplished. Throughout the area, there are many producers that are now turning out world-class wines, but finding one that obtains such depth of texture, the unique character of fruit aromas and flavors, and with the potential to mature evenly in a cellar, without the use of any winemaking wizardry, is not easy to do. Granted, these wines are extremely vintage-dependent, which they should be. At the top the wines can also be cost prohibitive, yet the entry-level Susucaru is a wonderful introduction to the house style. Also, readers should note that if mishandled or not stored correctly, these wines are likely to be adversely affected much quicker than other wines – but that is the price for experiencing the purity of Mount Etna; because in the end, that’s what Frank Cornelissen is bottling.”
Eric Guido, Vinous (06/21)
Sold Out
“The 2017 Barolo Ravera is gorgeous right out of the gate. I am so impressed with its depth and pedigree. Rose petal, sweet red berry fruit, lavender, spice and dried herbs are all finely delineated in a Barolo of tremendous presence. Orange peel, cinnamon and cedar develop later, adding shades of dimension. Time in the glass brings out the wine’s stature and power. The 2017 is going to be fascinating to follow. Today, it is just breathtaking. That’s all there is to it. Drinking window: 2025-2041. 95 points
The Vajra family produced a bevy of stellar wines from both their estates, G.D. Vajra in Barolo and Baudana in Serralunga. The 2017s are deep, fleshy and impeccably balanced. All of the 2017s were fermented in steel, where they spent 50-60 days on the skins, including submerged cap maceration at the end. Aging was done mostly in cask, with some smaller neutral oak barrels.
“Most of our work in the vineyard is done by June,” Aldo Vajra told me. “What vines don’t like are sudden changes, so we try to do most of our work early. It’s not just the heat that is an issue, but also direct sunlight on the berries. In 2017 we left a little more fruit on the vine in order to maintain freshness and delay harvest as much as possible.””
Antonio Galloni, Vinous (02/21)
Sold Out
“Gaja’s 2016 Barbaresco is positively stellar. A wine of poise and grace, the 2016 has so much to offer. Expressive spice and floral notes open up first, but what really stands out is the wine’s nuance and delineation. There is a sense of translucency to the 2016 that is impossible to miss. Sweet red cherry, mint, cinnamon and rose petal develop in the glass, adding further shades of nuance. Quite simply, the 2016 is one of the very finest Gaja Barbarescos in recent memory. This is such a gorgeous wine. Don’t miss it. Drinking window: 2026-2041. 96 points
I have had many remarkable tastings at Gaja over the years. I remember revisiting all the 1989s and 1990s for a retrospective some years ago. When I entered the tasting room I was completely overwhelmed by a whole range of exotic, almost intoxicating, Nebbiolo aromas that completely filled the room. My most recent visit didn’t quite equal that high, but it came very close. The Gaja family’s 2016 Barbarescos are simply extraordinary. Sorì Tildìn is, arguably, the most profound of the wines, but all four 2016s are mind blowingly beautiful, vivid wines that will leave readers weak at the knees. The 2015 Barolos and 2013 Darmagi round out this stunning set of new releases.”
Antonio Galloni, Vinous (11/19)
Sold Out
“Opaque ruby. Powerful aromas of ripe dark fruits, olive, smoked meat and exotic spices; a suave floral element builds in the glass. Sappy and energetic on the palate, offering densely packed black and blue fruit, floral pastille and spicecake flavors that turn sweeter on the back half. Finishes very long and juicy, with strong energy and gently gripping tannins that merge smoothly with the wine’s concentrated dark fruit. 10% new oak. Drinking window: 2025-2034. 94 points”
Josh Raynolds, Vinous (04/20)
Sold Out
“Subtle whiffs of campfire flit past on the cranberry-raspberry nose of Henschke’s 2019 Giles Pinot Noir. Medium-bodied and silky on the palate, with a delicate wash of soft tannins on the finish, it’s a classy, easy-drinking Pinot Noir to drink over the next next 5–7 years. Drink: 2021-2027. 89 points
Johann Christian Henschke, the patriarch of the Henschke family, arrived in Australia in 1841 and by 1847 had purchased land in Krondorf (Barossa Valley). His son, August, subsequently purchased land in the Eden Valley, donating a portion of the property for the Gnadenberg (Hill of Grace) Lutheran church. Christian would later add to the family’s holdings in the Eden Valley and transfer that acreage to another son, Paul Gotthard. This land is still the family’s home base.
The first recorded sales of Henschke wine date back to 1868, with a ledger that continues to the present day. Fifth-generation member Stephen Henschke is the winemaker and his wife Prue is the viticulturist, while the next generation—Johann (winemaker), Justine (marketing and public relations) and Andreas (brand ambassador)—are gradually taking on more responsibilities.
Flagship bottlings include the single-vineyard Hill of Grace and Mount Edelstone Shiraz and the Cyril Henschke Cabernet Sauvignon, but there are a number of less-expensive offerings that illustrate the family’s commitment to quality, including Chardonnay, Pinot Gris, Pinot Noir and Merlot from the Lenswood Vineyard in the Adelaide Hills. The vineyards are farmed along organic and biodynamic lines, and the family has gone to exceptional lengths to preserve the old-vine genetics of its vineyards and ensure sustainability going forward.“
Joe Czerwinksi, Wine Advocate (03/21)
Sold Out
“The 2018 Johann’s Garden is a blend of 77% Grenache, 19% Mataro and 4% Shiraz, all matured in older French hogsheads. Scents of cola and spice meet plums and black cherries, but this is a bit reserved on the nose, with the explosiveness left to the full-bodied, lush palate. Generous and mouth-filling and marked by supple tannins and ripe fruit, it’s plump and round, with a softly dusty finish. Gulpable now, it should add some spice nuances over the next several years as the fruit gently fades. Drink: 2021-2030. 92 points
Johann Christian Henschke, the patriarch of the Henschke family, arrived in Australia in 1841 and by 1847 had purchased land in Krondorf (Barossa Valley). His son, August, subsequently purchased land in the Eden Valley, donating a portion of the property for the Gnadenberg (Hill of Grace) Lutheran church. Christian would later add to the family’s holdings in the Eden Valley and transfer that acreage to another son, Paul Gotthard. This land is still the family’s home base.
The first recorded sales of Henschke wine date back to 1868, with a ledger that continues to the present day. Fifth-generation member Stephen Henschke is the winemaker and his wife Prue is the viticulturist, while the next generation—Johann (winemaker), Justine (marketing and public relations) and Andreas (brand ambassador)—are gradually taking on more responsibilities.
Flagship bottlings include the single-vineyard Hill of Grace and Mount Edelstone Shiraz and the Cyril Henschke Cabernet Sauvignon, but there are a number of less-expensive offerings that illustrate the family’s commitment to quality, including Chardonnay, Pinot Gris, Pinot Noir and Merlot from the Lenswood Vineyard in the Adelaide Hills. The vineyards are farmed along organic and biodynamic lines, and the family has gone to exceptional lengths to preserve the old-vine genetics of its vineyards and ensure sustainability going forward.“
Joe Czerwinski, Wine Advocate (03/21)
Sold Out
