Showing 733–744 of 766 results

  • Rafael Palacios As Sortes 2020


    “As with the other wines, I also tasted the 2020 As Sortes next to the 2019. The vineyards and process were the same, native fermentation in 500-liter French oak barrels, where the wine matured with fine lees for eight months. But 2020 is riper than 2019 (14.4% vs 14%), and it also has a lower pH and higher acidity. Like the Louro, this feels closed, primary and a little reductive at first. It took time in the glass to open up. The vineyards here are able to cushion the effect of the vintage, and the viticulture they have been doing (organic and biodynamic) makes for concentrated wines that are also more closed early on and then need more time in bottle. The palate references a very mineral wine with a powerful mineral strike. It improved tremendously in the glass over the course of a couple of hours. 18,500 bottles produced. It was bottled in June 2021. Drink: 2023-2030. 95+ points

    I tasted the 2019s and 2020s from Rafa Palacios in Valdeorras. For him, these are two very good years. 2019 had a mild and dry winter and a rainy and cold spring that delayed budding, followed by a mild summer with fewer hours of sunshine, which meant a delay in the ripening process. Harvest was more than one month later than usual, and the grapes achieved very slow ripening and full development of aromas and flavors while keeping the acidity. The harvest started in October and finished in November. It’s a beautiful, homogeneous vintage with very good wines.

    2020 saw a moderately cool and rainy winter and a dry and cold spring that resulted in 20% less bunches than in 2019. The summer was also quite dry but, fortunately, not too hot. Given the low yields, maturation was accelerated, and the harvest began at the beginning of September for Louro and from September 25th for As Sortes. Given the scarce water, the plants had to work harder deep down into the soil, which marked the wines; the silica and quartz from the sandy soils of O Bolo shaped a saline identity and the wines achieved a lot of elegance and balance. It’s a more heterogeneous vintage, and the higher-altitude vineyards behaved better. The 2020 O Soro is out of this world.

    He gave me a quick preview of the very cold 2021, a vin de garde vintage but a challenging year with a lot of rain. They are in the process of certifying their vineyards (organic and biodynamic), but they have some problems in the vineyards with neighbors who are not organic, so it will probably be faster for O Soro and Sorte Antiga.”

    Luis Gutierrez, Wine Advocate (259)

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  • Remelluri Rioja Reserva 2013


    “The flagship red 2013 Reserva, the wine most people call simply Remelluri, was cropped from a cool, wet, challenging year, and it has a little less alcohol and higher acidity than the previous harvest. It had an élevage of 20 months in oak barriques. It has an herbal twist reflecting the conditions of the year, and it is developed and polished. It has the grippy, Nebbiolo-like tannins that are a signature of the Remelluri wines, a little more evident in a year like 2013. A Remelluri for food. 214,321 bottled produced. It was bottled in April 2016. Drink: 2019-2013. 93 points

    Remelluri is Telmo Rodríguez’s family’s property in Rioja. He returned in 2010 to take over the management from his father together with his sister Amaia. Since then, he and his business partner Pablo Eguzkiza have implemented many changes that can now be seen in the wines. I got up to date with all the missing vintages of all the wines produced at the property, so I tasted a couple of vintages of most of the wines, which is always good for comparison’s sake. I see the evolution of the different years, and I look forward to taste the 2016 versions of wines like the Remelluri Reserva and the Granja Remelluri Gran Reserva, because what I see in the other wines points at a great development and improvement through meticulous work and small changes in the vineyards and winery.”

    Luis Gutierrez, Wine Advocate (243)

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  • Rene Rostaing Cote-Rotie La Landonne 2016


    “I was blown away by the completeness of the 2016 Cote Rotie la Landonne from barrel. Incredible floral aromas bring both violets and roses to mind, plus layers of raspberry fruit and complex spice notes. It’s medium to full-bodied with a terrific, silky mouthfeel and a long, long finish. Drink: 2021-2040. 97-99 points

    I was greeted by Pierre Rostaing, who is increasingly present at the domaine. Pierre studied in Montpellier and has been managing the family’s Languedoc estate, so it is no surprise that he’s taking on more importance here in Côte-Rôtie. He points out that while 2016 had a wet, difficult beginning, the weather was cooperative after mid-June and it ended up being “a very nice vintage.” Unlike recent years it was relatively late, with harvest starting on September 22 and concluding October 9. The 2016s are classically proportioned and silky in style, without lacking depth or richness. In addition to the wines reviewed below, I also tasted barrels from Viallière and Neve, which Rostaing said might be sold as additional single-parcel wines. Finally, while the 2016s look extremely promising from barrel, the stars here are the wines from 2015, which combine incredible power with seamless elegance.”

    Joe Czerwinski, Wine Advocate (234)

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  • Ridge Estate Chardonnay 2019


    Review to follow

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  • Ridge Geyserville 2019


    Review to follow


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  • Ridge Lytton Springs 2019


    Review to follow

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  • Rossignol-Trapet Gevrey-Chambertin Vieilles Vignes 2018


    “The 2018 Gevrey-Chambertin Vieilles Vignes comes from vines averaging 60 years of age, within nine parcels that are representative of the appellation. It has a lovely bouquet of undergrowth scents percolating through red berry fruit that is slightly darker than the Bourgogne Rouge, the 50% whole cluster nicely integrated. The lightly spiced palate is medium-bodied with supple tannins, a fine bead of acidity and an elegant finish that exerts gentle grip. Give it two or three years in bottle. Drinking window: 2021-2032. 89-91 points

    Rossignol-Trapet is a domaine that is starting to step up a few gears in recent years. Their wines have performed impressively during the annual Burgfest blind tastings, a perfect litmus test to see who’s really doing the business inside the bottle. I met with brothers Nicolas and David Rossignol who gave me the lowdown on the growing season. “We started the harvest on 4 September until 12 September, commencing in Beaune and then through the Gevrey appellation, finishing with the Latricières-Chambertin. We used around 40-50% whole bunch except for the Bourgogne Rouge, the stems helping to add freshness and longevity. The wines underwent a two week cuvaison, the colour coming easily. There were some cuvées that took a while to finish their alcoholic fermentation, though they all eventually ended with zero sugar. The premier crus are all raised in around 25% new oak, the village crus will be bottled in February, the premier crus in March and the grand crus in April. I think it is a good idea to have a good length of élevage.””

    Neal Martin, Vinous (01/20)

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  • San Lorenzo Il San Lorenzo Bianco 2009


    Review to follow

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  • Suenen Extra Brut C+C Blanc de Blancs Grand Cru N.V.


    “From Suenen’s holdings Cramant and Chouilly, where the soils are deeper than in Oiry, the NV Extra-Brut Blanc de Blancs Grand Cru C + C is based on the 2016 vintage and was disgorged in June 2019 with three grams per liters dosage. Unwinding in the glass with scents of sweet pastry, yellow apples, spices, white flowers and almonds, it’s medium-bodied, precise and racy, with tangy acids and an attractively fleshy core of fruit, concluding with a saline finish. Drink: 2020-2035. 93 points

    Abandoning a career as a semi-professional basketball player, Aurélien Suenen returned to his family estate in 2008. Beginning with a range of non-vintage bottles, he began producing lieu-dit bottlings from his most characterful, optimally sited parcels with the 2013 vintage. Certified organic from 2020 onwards, his vins clairs are vinified in tanks, concrete eggs and used barrels from Damy, complemented by some purchased wood from Stockinger. Tirage takes place after nine to 10 months on the lees, and nothing is released onto the market until it has seen just as long as that on cork after disgorgement. Suenen’s progress has been thrilling to watch—I’ve been following him since my student days—and the wines reviewed here are the finest I’ve seen to date from this immensely promising talent. Readers will find much to admire.”

    William Kelley, Wine Advocate (03/21)

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  • Taittinger Comtes de Champagne Blanc de Blancs 2011


    “After the tightly coiled, hyper-concentrated 2008, Taittinger’s 2011 Brut Blanc de Blancs Comtes de Champagne represents a more immediate, charming rendition of this cuvée. Bursting from the glass with aromas of orchard and stone fruit mingled with notions of pastry cream, blanched almonds and mandarin, it’s medium to full-bodied, pillowy and fleshy, with a soft and enveloping profile, lively acids and a pretty pinpoint mousse. Readers might think of the 2011 as a somewhat less reductive and less intense stylistic sibling of the 2006, and as it takes on more toasty complexity with bottle age, it will make for immensely seductive drinking. Drink: 2021-2035. 94 points”

    William Kelley, Wine Advocate (10/21)

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  • Telmo Rodriguez As Caborcas 2017


    “As Caborcas is a north-facing vineyard planted a long time ago with a field blend that was used to produce the 2017 As Caborcas red, which has moderate alcohol and a tender, soft mouthfeel. It fermented in small stainless steel and a 3,000-kilo oak vat with indigenous yeasts and then matured in 1,500- and 2,000-liter oak foudres for 15 months. The nose is spectacular, complex, deep and expressive, a little more exuberant than the 2016 but still serious and with the stony austerity. It’s rich and juicy in its Galician granite way, with fine, slightly dusty tannins. Think of this as somewhere in between 2015 and 2016. 2,665 bottles were filled in June 2019. Drink: 2020-2027. 96 points

    COVID-19 has meant a change in my tasting schedule, in some cases for good and in others for bad. I didn’t have the chance to taste the whole Telmo Rodríguez portfolio of wines like I had started doing last year, and I only tasted the wines from Gredos and Galicia to publish with the regional reports from those regions. But now that semi-normal activity resumed, the wines are hitting the market, and people have been receiving offers and asking about them. So, I asked him if he’d like to taste the rest of the wines. The wines from Gredos and Valdeorras are just a repetition of the notes I already published a few weeks ago and are included here for completeness, while the rest are tasted for the first time.”

    Luis Gutierrez, Wine Advocate (07/20)

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  • Telmo Rodriguez Falcoeira A Capilla 2015


    “The 2015 Falcoeira A Capilla had a strong balsamic streak. This is the first vintage fermented in open oak vat and matured in foudre, and it might have changed its personality a bit. This is from a south-facing vineyard, the earliest to be harvested of the three reds. The vineyard is planted with young vines on very poor granite soils, and the plants suffer in the summer, perhaps more in line with the reds from Ribeira Sacra across the river than the other reds, with an austere sensation and a Mediterranean twist, perhaps marked by the character of the vintage with notes of rockrose, soy sauce and iodine. The vineyard is slowly finding its balance, and I found more character here—and even more elegance and finesse—than in 2014. 2,625 bottles were filled in May 2016. Drink: 2019-2023. 93+ points

    Telmo Rodríguez’s wines from Valdeorras keep improving, especially the ones coming from new plantings, as the vineyards settle and the plants get better balanced. The 2015 reds are ripe and powerful, a touch more Mediterranean than 2014. This time the As Caborcas outshone the O Diviso.

    Luis Gutierrez, Wine Advocate (241)

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