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Showing 1–12 of 262 results

  • Albert Mann Gewurztraminer Furstentum Grand Cru Vieilles Vignes 2017

    £33.75

    “Luminous golden-tinged straw-yellow. Very refined yet intense aromas and flavors of sweet spices, lemon curd, and smoke. Classy, archetypal Gewürz, with an extremely long and silky yet vibrant finish. The violet note is typical of the Furstentum; the vieilles vignes moniker refers to the fact that these vines are at least 45 years old. This is another big Gewürz but still comes across as relatively light on its feet (13.5% alcohol, 32 g/L r.s. and 4.5 g/L total acidity; curiously, the last two numbers are identical to those of the 2016 Furstentum Vieilles Vignes). The Furstentum is a magical site for Gewürz. Drinking window: 2020-2028. 94+ points

    Over the course of just two nights at the end of April 2017 on which frost hit hard, the estate lost about 45% of its crop. Marie-Thèrese Barthelmy told me that she remembers budbreak taking place on March 25, and that on March 31 their cherry tree was already in bloom; then, on April 21, the roof fell and frost wiped out entire vineyards. Harvest began earlier than usual and was also finished fast, over just three weeks. What wines the estate did manage to produce are, as always, superb”

    Ian D’Agata, Vinous (01/19)

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  • Albert Mann Riesling Schlossberg Grand Cru 2018

    £55.99

    Review to follow

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  • Albert Vevey Blanc de Morgex et La Salle 2018

    £34.99

    “Medium straw-green-yellow. Ripe, musky and floral aromas of lemon drop, butter, mint, oatmeal and pomaceous orchard fruit. Sweet and juicy, with good cut and spice character; there’s nothing hard about this fresh Blanc de Morgex et La Salle. Closes with nicely persistent hints of white flowers, orange oil and resin. Makes an outstanding aperitif but is big enough to stand up to vegetable appetizers and delicately cooked freshwater fish entrées. Drinking window: 2019-2023. 92 points”

    Ian D’Agata, Vinous (01/20)

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  • Aldo Conterno Bussiador 2018

    £64.99

    Review to follow

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  • Andre Perret Condrieu 2019

    £45.95

    “Brilliant straw. High-pitched orange zest, melon and violet aromas show impressive clarity and take on a suave floral quality with air. Silky and sharply focused on the palate, offering vivid citrus and pit fruit and honeydew flavors complemented by a subtle chamomile quality. Finishes very long and juicy, with resonating florality and strong tenacity. Raised in a combination of stainless steel tanks and oak barrels, 10% of them new. 93-94 points

    Two thousand-nineteen gave somewhat riper fruit than 2018, Perret told me, “but 2018 is, by historical standards, quite a ripe vintage, itself.” While the Condrieus from 2017 to 2019, may not age as slowly as those from 2016 or 2015, what they might sacrifice in cellar-worthiness they more than make up for in sheer deliciousness.”

    Josh Raynolds, Vinous (05/20)

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  • Andre Perret Condrieu Chery 2019

    £59.99

    “Vivid, green-tinged yellow. Expansive orchard, citrus fruit, melon and floral aromas are sharpened by notes of smoky minerals and lemon zest. Concentrated pear, Meyer lemon and violet pastille flavors show a suave blend of richness and delicacy thanks to a core of juicy acidity and an emerging mineral nuance. Closes juicy, taut and extremely long, leaving a sexy floral note behind. 95-96 points

    Two thousand-nineteen gave somewhat riper fruit than 2018, Perret told me, “but 2018 is, by historical standards, quite a ripe vintage, itself.” While the Condrieus from 2017 to 2019, may not age as slowly as those from 2016 or 2015, what they might sacrifice in cellar-worthiness they more than make up for in sheer deliciousness.”

    Josh Raynolds, Vinous (05/20)

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  • Antoine Arena Carco 2019

    £34.99

    Review to follow

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  • Benanti Contrada Rinazzo Bianco 2019

    £44.99

    “Lemon zest joins sour green melon, tropical florals and sweet smoke as the 2019 Etna Bianco Contrada Superiore Rinazzo comes to life in the glass. This is deeply textural with medium-bodied weight, casting notes of papaya, young mango and minerals across a stimulating core of citrus-laced acidity. That said, the 2019 is also youthfully dense, tapering off with persistence but also a structural tension that promises many more good things to come. Like many of the best 2019 Carricante bottlings, the Rinazzo is enjoyable today, but it also has the ability to excel over medium-term cellaring. Drinking window: 2022-2029. 93 points”

    Eric Guido, Vinous (06/21)

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  • Benanti Etna Bianco 2020

    £22.99

    Crusaders, Phoenicians, Greeks, Romans, the Mafia…..These are just some of the invaders who have left their mark on Sicily, an important fact which goes some of the way to explain the background to the delicious wines now emerging from the 23 DOCs and 1 DOCG which make up its wine map. Many historians have commented that Sicily is more akin to a continent in its own right rather than a mere province of Italy and it is this heritage more than anything which gives these wines their vibrancy and complexity, together with the infinite variation of soil type, especially on the slopes of Mt Etna itself.

    Sicily has always produced buckets of undistinguished wine – encouraged latterly by EU subsidies. More recently though, there has a been an explosion of top quality wine with many producers in the Etna DOC at the forefront of this. This is due in large measure to the tireless work of Diego Planeta whose wines many of you will already have enjoyed. As well as starting his own eponymous winery in 1995, he was also responsible for persuading Settesoli (the largest producer of bulk wine in Sicily) to expand the range of native grape varieties they were willing to cultivate commercially. The workhorse (and rather bland) and most widely planted variety in most of Sicily has long been Cataratto but now there are more dynamic wines made from Frappato, Nero d’Avola, Nerelli Mascalese and Capuccio, and Carricante – to name but a few.

    Benanti, whose vineyards lie predominantly on the slopes of Mt Etna at Viagrande in Catania, was founded at the end of the 19th century. The Etna DOC was established in 1968 but the modern era for this estate really starts in 1988 when Dr Giuseppe Benanti completed a study of soil types with a view to matching the grape variety and its clones to specific soil types. This is no mean feat as Sicily has such fabulous diversity. Since then, this producer has gone from strength to strength, with a range encompassing wines made from single native varietals to wines such as Majora, the top wine, made from a blend of Nero d’Avola, Syrah, Tannat and Petit Verdot.

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  • Benanti Pietra Marina 2016

    £84.99

    “The 2016 Etna Bianco Superiore Pietra Marina is more of a whisper than a shout, but it has a lot to say, as its bouquet blossoms with aromas of young peach and mango, evolving further to reveal hints of sage, sugar-dusted almonds and white smoke. Like a veil of pure silk, this slips across the palate, nearly weightless yet stimulating all the same, as salty acids and minerals build tension toward the close, balanced by ripe stone fruits. It’s persistent yet juicy, swaying between savory and sweet, while leaving the senses completely refreshed and longing for more. The Pietra Marina is an old-vines selection of Carricante from the Rinazzo Contrada on Etna’s eastern slope. It refines for 24 months on the lees in stainless steel vats prior to bottling. Put some away for a few years in the cellar, and reap the rewards. Drinking window: 2023-2032. 94 points”

    Eric Guido,Vinous (06/21)

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  • Bernard & Thierry Glantenay Puligny-Montrachet Premier Cru Les Folatieres 2017

    £79.99

    “Pretty and expressive, the 2017 Puligny-Montrachet 1er Cru Les Folatières offers up notes of crisp pear, ripe lemon and a touch of struck matchstick from its recent bottling, followed by a medium to full-bodied, satiny palate with tangy acids, nice chewy extract and a chalky finish. It’s one of the finest white wines I’ve tasted from Glantenay. Drink: 2019-2029. 93 points

    The disarmingly modest Thierry Glantenay is emerging as one of the Côte de Beaune’s most exciting producers of red wine. From his hillside winery overlooking the Marquis d’Angerville’s Clos des Ducs, Glantenay is producing a lovely range of elegant, pure and intense Volnays and Pommards that are increasingly consistent and stylistically assured. In the cuverie, he tells me, he is more and more content to let temperature and alcohol do the work of extraction for him, keeping pigéage and rémontage to a minimum; pressing is gentle; and élevage, without racking until the mise en bouteille, takes place in at most 30% new barrels. In the cellar, no matter which barrel you choose, the wines taste reliably wonderful: indeed, after my first tasting with Glantenay, some years ago, I was compelled to return a week later to verify that I hadn’t been imagining things, and that so serious a producer could really be so little known. That his wines sometimes take longer to bounce back after bottling than those of his peers, therefore, surprises me. Glantenay neither fines nor filters, but might the mobile bottling line he uses for the mise perhaps do a gentler job? In any case, the quality is not in doubt, and after the superb vintages of 2015 and 2016, 2017 is a worthy successor, in a lighter, more supple register, certainly, but with plenty of flavor and personality, and at last, available in normal quantities.”

    William Kelley, Wine Advocate (01/19)

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  • Bernard Moreau Chassagne-Montrachet 2018

    £47.99

    “The 2018 Chassagne-Montrachet Village had been blended in July and fined three weeks prior to my visit. It has a delightful bouquet of orange blossom, tinned peach and touches of wild mint, quite intense for a Village Cru. The palate is taut, fresh and spicy on the entry, with touches of white pepper and fennel infusing the citrus fruit. An almost clinical saline finish lingers in the mouth. Superb. Drink: 2021-2036. 90-92 points

    Readers will know the high esteem in which I hold Domaine Bernard Moreau and winemaker Alexandre Moreau. You want the best Chassagne-Montrachet? This is where you call first. I have absolutely no reason to alter that view with respect to the 2018s. “We started picking on 30 August, the same date as 2017 but the profile of the vintage is different,” Moreau told me surrounded by stainless steel vats. “This was because of the size of the crop and the heat. I like to have freshness and not too much alcohol, so I was anxious about the picking date. So I controlled the maturity, constantly tasting in the vineyard and soon realised that the sugar level can rise quicker than the phenolic maturity. I have now started the harvest in August in 2015, 2017 and 2018. I couldn’t understand why if August was so warm, the increase in sugar level was actually quite slow. I knew it was generous, but I did not know it would be so generous in older vineyards – something that I have never seen. For example, I haven’t made nine barrels of Chassagne Chenevottes since I began, then again, yields are only just above 50hl/ha for the Premier Crus. Maybe people are expecting something like 2003, but the 2018s are not heavy at all. For the Village and Premier Crus the alcohol is between 13.0° and 13.5°. As usual we practice natural fermentations, no racking and so forth – the only difference in 2018 is that it was a super-long alcoholic fermentation. Many barrels were fermenting until July – and I don’t mind that – I like to play this game as you have activity in the barrel with the fine lees in suspension and natural CO2 that protects your wine. The pH is around 3.19, which gives them a lot of freshness. It is not a vintage for early bottling and so most of the Premier Crus will be bottled next Spring.””

    Neal Martin, Vinous (01/20)

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