Showing 289–300 of 300 results

  • Oddero Barolo Rocche di Castiglione 2017

    £86.49

    “The 2017 Barolo Rocche di Castiglione is a beautiful wine that captures the natural intensity of the year while maintaining the style of the site. Silky aromatic and wonderfully nuanced the 2017 Rocche di Castiglione has so much to offer. Lavender, rose petal, spice and kirsch are some of the notes that meld together in this open-knit, inviting Barolo from Oddero. Drinking window: 2025-2042. 93 points”

    Antonio Galloni, Vinous (02/21)

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  • Pieropan La Rocca Soave Classico 2018

    £27.75

    “There’s a honeyed sweetness mixed with candied ginger and hints of sour melon that keeps you coming back to the 2018 Soave Classico La Rocca over and over again. It’s deeply textural and savory in character, with a silky, almost oily feel giving way to ripe apple with saline minerality that adds a bit of tactile grip. The finish goes on and on, buzzing with residual acids and spice. Very nice. Drinking window: 2021-2030. 93 points”

    Eric Guido, Vinous (02/21)

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  • Proprieta Sperino Rosa del Rosa 2020

    £20.99

    “The 2020 is an understated and delicate rendition of Rosa Del Rosa. Nuances of peach tea, chamomile, green apple and hints of ginger can all be found with coaxing. It’s silky and pliant in feel, the vibrant acids and mineral tones mixing to create a tug-of-war of sweet and salty tension, as notes of ripe melon give way to pretty inner florals. This tapers off persistent, lightly structured and buzzing with residual energy, completely refreshing the palate with a twang of sour citrus. The Rosa Del Rosa is a blend of Nebbiolo and Vespolina. It’s very enjoyable already, but it will likely blossom further with a bit more time in bottle. 90% Nebbiolo, 10% Vespolina. Drinking window: 2022+. 92 points”

    Eric Guido, Vinous (06/21)

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  • Prunotto Barolo Bussia 2016

    £52.99

    “Prunotto’s 2016 Barolo Bussia is an attractive wine. Crushed flowers, sweet red berry fruit, mint, pine and cinnamon lend aromatic brilliance to an understated, classy Barolo that speaks to finesse more than anything else. This is an especially airy style, but there is plenty of resonance to the 2016. The Bussia is very pretty in 2016. Drink it over the next 15-20 years. Drinking window: 2024-2036. 93 points”

    Antonio Galloni, Vinous (10/20)

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  • Quintarelli Valpolicella Classico Superiore 2011

    £79.99

    “The 2011 Valpolicella Classico Superiore saw seven months of slow and careful aging in botte grande before being deemed ready for the market. The wine takes a little coaxing before it fully opens, and it requires a few extra vigorous swirls of the glass before it begins to reveal earthy tones of baked brick and potting soil. However, the core of the wine is definitely packed tight with blackberry and ripe plum. The hot vintage has shaped a wine with extra volume and textural richness (with 15% alcohol). Drink: 2019-2032. 91 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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  • Santadi Terre Brune 2016

    £45.99

    “The 2016 Carignano del Sulcis Superiore Terre Brune is a beauty. It takes its time opening in the glass, at first wafting up with hints of blackberry, currants and smoke. Further swirling reveals a deeper display of violet pastille, giving way to black cherries, wild herbs and crushed stone. It’s velvety in texture, fleshing out across the palate with a staining of rich dark fruits and minerals under an air of lavender and purple-tinged florals. A fine coating of tannin settles in, creating a youthfully structured feel, and a bitter twang of savory spice. Salted licorice lingers incredibly long. The 2016 Terre Brune is classic to the core, but it will require some cellaring to soften and come fully into focus. Drinking window: 2023-2032. 94 points”

    Eric Guido, Vinous (06/21)

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  • Selvapiana Bucerchiale Chianti Rufina Riserva 2016

    £26.49

    “The 2016 Chianti Rùfina Vigneto Bucerchiale is a real standout. A wine of vertical explosiveness and energy, the 2016 Bucerchiale is deep, wonderfully defined and full of nuance. Macerated cherry, kirsch, sweet tobacco, licorice, menthol, chocolate and spice abound in this super-expressive, nuanced Chianti Rùfina. Expressive savory notes add the closing shades of nuance. This is a such a gorgeous and complete wine. Drinking window: 2022-2036. 93+ points”

    Antonio Galloni, Vinous (08/19)

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  • Specogna Pinot Grigio Ramato 2020

    £20.99

    Review to follow

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  • Tasca d’Almerita Rosso del Conte 2015

    £57.99

    “This is an iconic Sicilian red that celebrates its 40th anniversary with this handsomely styled bottle. The 2015 Sicilia Contea di Sclafani Rosso del Conte Tenuta Regaleali definitely delivers the goods, but it also delivers a few surprises along the way. There’s a lot going on in terms of aromas with softly ripened fruit that is plush and succulent. With a good amount of clarity I might add, you also get varietally true aromas of olive, anise and toasted Bronte pistachio. At the tail end, there is a meaty or savory tone of smoked pancetta or cured ham. The wine shows beautiful intensity and depth with textural richness and integrated tannins. The blend is 52% Nero d’Avola and 48% Perricone, aged in French oak for 18 months with an additional 12 months in bottle. Some 35,000 bottles were released. Drink: 2019-2035. 94+ points”

    Monica Larner, Wine Advocate (10/19)

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  • Tenuta di Biserno Campo di Sasso Sof 2020

    £25.49

    Review to follow

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  • Vie di Romans Dessimis Pinot Grigio 2019

    £31.49

    “Speaking with Gianfranco Gallo of Vie di Romans was an incredibly educational experience. It’s not rare to see a winemaker speak with passion and knowledge about their region and craft, but it is rare to meet one who will spend more time talking to you about their region, it’s history and the importance of the surrounding territories in depth, before even mentioning a single accomplishment of their own. That said, accomplishments abound at this estate. Gianfranco Gallo took over the management in 1978, and he quickly began to reorganize the vineyards with a quality-over-quantity approach in mind. His goal was to create cleaner wines that could stand the test of time, but also to begin bottling individual expressions from each vineyard, which started with the 1990 vintage. It was also around this time that he decided to begin holding the wines back for an extra year in the winery cellar, a practice that was unheard of by most producers in the region. When asked when he was finally happy with the changes that were made over the course of the last forty years, keeping in mind that he had been rethinking his vineyard philosophies and re-tuning them through the 2000 vintage, Gallo explained that it was only ten years ago. Having said that, Vie di Romans remains very proud of the ageability of the wines and their library of back vintages. When I think back to my first experience with the portfolio, it was around 2011 and I was tasting a 2004 Chardonnay, which was in a beautiful place at the time. Another challenge that we spoke of is global warming, which again has the winery rethinking vineyard practices in an attempt to slow ripening. It was explained that a ripening process that at one time took fifty days can now happen in only thirty, which would greatly reduce the quality of the fruit. Having said all of this, there’s certainly a glimmer of hope when tasting through this portfolio, which remains, unmistakably Vie di Romans in quality and character.”

    Eric Guido, Vinous (01/21)

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  • Villa Bucci Verdicchio dei Castelli di Jesi Riserva 2016

    £29.99

    “The 2016 Verdicchio dei Castelli di Jesi Riserva Classico Villa Bucci is intense from the get-go, showing almond paste and exotic spice, evolving into notes of honeysuckle and ripe yellow apple. It’s silky, with an amazing density of ripe fruit and a hint of vanilla bean, almost leaning toward the tropical spectrum yet reeled in with just enough acidity and salty minerality to maintain balance. This is a big wine, as is usually the case, yet the Bucci style carries it well. The Villa Bucci is a selection made from the estate’s oldest parcels. It spends 14 months in Slavonian oak casks prior to bottling. Lose a few bottles in the cellar for three to five years, and reap the rewards. Drinking window: 2024-2032. 92 points”

    Eric Guido, Vinous (09/20)

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