Showing 829–840 of 851 results

  • Pieropan La Rocca Soave Classico 2018


    “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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  • Pierre Peters Brut Cuvee Speciale Les Chetillons 2014


    Review to follow

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  • Prager Gruner Veltliner Achleiten Smaragd 2018


    Review to follow

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  • Quintarelli Valpolicella Classico Superiore 2011


    “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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  • Rollin Corton-Charlemagne Grand Cru 2017


    “Bottled. Seems subtle at first but opens up to a complex if embryonic combination of lemon and orange fruit, stony freshness and the suggestion of the round creamy character of lees and barrel. Drink: 2023-2030. 17.5 points”

    Julia Harding, Wine Advocate (01/19)

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  • Rotem & Mounir Saouma Chateauneuf-du-Pape Blanc Magis 2015


    “Light brilliant yellow. A highly perfumed bouquet evokes mineral-accented pear nectar, orange gelato, iodine and mineral scents, along with a deeper suggestion of honey. Impressively energetic, sharply focused citrus and orchard fruit and floral flavors stain the palate while showing zero fat. A sexy floral nuance emerges steadily as the wine opens up, along with hints of toasted brioche and green almond. Wonderfully concentrated yet nervy; the ridiculously long, focused finish features lingering floral and mineral qualities. This is one of the most impressive bottles of Rhône white wine that I can recall, from the north or the south, and I’d have no qualms about setting it up alongside the best from Burgundy. Drinking window: 2021-2028. 96 points”

    Josh Raynolds, Vinous (10/18)

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  • Taittinger Comtes de Champagne Blanc de Blancs 2007


    “Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far. Drinking window: 2018-2047. 96 points

    Taittinger’s 2007s are more than worthy followups to the 2006s. The 2007s are softer and more giving than the 2006s, which is not a bad thing at all. Despite a relatively small production for a larger house, the flagship Comtes de Champagne continues to fly under the radar. It remains the single best value (if that word can be used) in high-end Champagne. Best of all, Comtes has a track record for aging with sublime grace and finesse.”

    Antonio Galloni, Vinous (07/18)

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  • Tasca d’Almerita Chardonnay 2017


    “The 2017 Sicilia Chardonnay Vigna San Francesco Tenuta Regaleali (with 40,000 bottles made) is rich with candied orange and pistachio cream. This is a full-bodied white with pretty accents of Sicilian wide-leaf oregano and rosemary that give extra lift and energy to the bouquet. Compared to the other full-bodied Chardonnays from Sicily (samples from Planeta and Tenuta Rapitalà were in this same flight), this wine is slightly more defined by citrus and mountain herbs. It is less overtly opulent. The quality is excellent across the board on all these wines, but each boasts a distinct personality. Drink: 2019-2030. 93 points”

    Monica Larner, Wine Advocate (10/19)

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  • Tasca d’Almerita Rosso del Conte 2015


    “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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  • 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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  • Tenuta Tignanello Marchese Antinori Chianti Classico Riserva 2016


    “The 2016 Chianti Classico Riserva Marchese Antinori emerges entirely from Antinori’s Tignanello estate. Plump and forward, with juicy dark fruit, the Marchese Antinori is done in a decidedly modern, lush style. Mocha, sweet spice, licorice and black plum meld into the creamy finish. The 2016 is attractive, but I can’t help thinking a lighter hand in the cellar might yield a wine with greater finesse and expression of place. Drinking window: 2020-2031. 92 points

    Two thousand sixteen has turned out to be an extraordinary vintage for Antinori. The family’s wines in Chianti Classico are off the charts great. At the entry-level, the wines are incredibly delicious and have the added virtue of being made in large quantities, which means readers in many markets around the world will be able to enjoy them. The most improved wine is the Chianti Classico Gran Selezione Badia a Passignano, which now finally tastes like a wine of place, while at the upper end, both Tignanello and Solaia are truly majestic. The 2016s are marked by pure sensuality, with perfectly ripe tannins that feel like they aren’t there at all. What a fabulous collection of wines this is.”

    Antonio Galloni, Vinous (08/19)

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  • The Sadie Family Columella 2017


    “The 2017 Columella has an outgoing, intense bouquet, a mixture of red and black fruit mixed with sage, tobacco and thyme, that seems a little smudged initially but gains clarity with aeration. The palate is medium-bodied with fine-grained tannins, plenty of red berry fruit, a generous sprinkling of white pepper and a hint of fennel. Powerful yet refined, and very focused and harmonious on the finish. Gorgeous. Drinking window: 2022-2045. 94 points”

    Neal Martin, Vinous (11/19)

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