Showing 1153–1164 of 1175 results

  • Scions of Sinai Rocinante 2021

    Scions of Sinai Rocinante 2021

    £28.95

    “The 2021 Rocinante is a white Rhone blend (35% Chenin Blanc, 35% Grenache Blanc, 30% Roussanne) from three vineyards that ripen on the same day, treated as one variety in the winery, and stays on the lees for nine months. It has a pure and expressive nose with yellow plum, lemon curd, rosemary and wild fennel scents, just a very light egg white scent in the background. The palate is very well balanced with a lovely thread of acidity; the 2021 is a textural wine with a waxy texture and veins of stem ginger and white pepper on the finish. Drinking window: 2023-2033. 92 points

    I usually try to leave a free morning at the end of my trip to South Africa that I can fill with a new name, one that comes to light during my trip, someone namedropped by other winemakers. This year, that was unquestionably Scions of Sinai, the new project from winemaker Bernherd Bredell, the seventh generation of his family to tend vines. Bredell dropped into the Wines of South Africa offices so that I could look at his recent releases. “I am based in the lower Helderberg area,” he tells me. “Sinai Hill is one of the major granite hills that has been historically overlooked and under-utilised. The fruit was used in bigger blends. My family used to farm there, but we lost our land in 2012 due to trust disputes. I have always grown up in wine though; we were known more for fortified wines, the Chenin Blanc sold to the KWV during the fifties and sixties. I always had a different perspective – I wanted to salvage the bush vines. We’ve seen a lot of loss of heritage. I worked with Alain Graillot and Domaine Jamet, also Jean-Louis Chave. I see bulldozers ripping out old vines so I started to select parcels of bush vines and try to lease them back. I started Scions of Sinai in 2017. Before there wasn’t a lot of single vineyard expression from this site, only Chris Alheit’s Nautical Dawn. The vines are 3-4km from the coast on silica soils. They are earlier ripening, so you don’t get greenness at lower Balling levels, whilst they retain good acidity thanks to the winds. Facing south-east and east, the micro-climate is 6° Celsius, cooler than mainland Stellenbosch. The soils are deep and well-drained. The winery is located just below Cordoba and dates from the 1850s. It was standing unused, waiting for someone to use it, and so I have leased it since 2016. It’s a small space with no cooling facility, but it works. I used to do punch-downs as a kid, so I was averse to it as a winemaker.”

    These wines are definitely worth seeking out – exemplary expression of terroir and grape variety courtesy of a young winemaker, Bredell clearly has “the touch”. They just lit up the room as the rain pelted down outside. I would happily drop some of the Rhône blends in a top-level Hermitage or Côte-Rôtie tasting to demonstrate that Syrah does not necessarily reach its apotheosis there. I also like his take on Pinotage, where he likes the ocean to shape his wines and where he seeks not to hide their tannins. Quantities are very limited, so do try to seek these out.”

    Neal Martin, Vinous (09/22)

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  • Stella di Campalto Brunello di Montalcino Bosco 2018

    Stella di Campalto Brunello di Montalcino Bosco 2018

    £280.00

    “This is a very special wine from Stella di Campalto that marches forward like a little toy soldier. The 2018 Brunello di Montalcino Podere S. Giuseppe Bosco was released earlier in 2024. The wine has a hard side with ferrous mineral, earth and rust that frame a dark core of fruit. It is a blend of fruit from the Sasso, Leccio and Curva Lato Bosco vineyard sites. The latter, Bosco, or “forest,” remains important to this estate, as the vines are planted in close proximity to the rich biodiversity and underground root mycorrhiza that Stella di Campalto credits with keeping her vines healthy and strong. This expression is just beautiful and is my favorite among these new releases. It shows a bigger tannic signature that will translate into long cellar aging. The wine is named after a verse from a song because she says “rhythm is key” to this bottle. Drink: 2027-2045. 97 points

    You’ll hear recorded Gregorian chants playing softly in Stella di Campalto’s circular winery. She had a stuck fermentation in 2011 and claims that the music got her wine back on track. It has been playing ever since. This formidable vintner in Montalcino cites the biodynamic practices of Rudolf Steiner as a great inspiration, but she also leans on the teachings of Saint Francis and the ancient Etruscans in terms of her farming choices. Her property extends over 20 hectares, with much of that covered in forest. The mycorrhiza exchange between the forest and the vineyard roots are a strong source of inspiration for her. Her property has 14 soil types, including schist, galestro, quartz and reddish iron-rich plots. The Stella di Campalto winery was built in 2002. In 2016, she decided to discontinue her Rosso di Montalcino program and her Brunello di Montalcino Riserva. Instead, she uses fruit from a mix and match of vineyards (each vintage is different) to create Brunello di Montalcino only. These wines are each given a unique name, like “air,” “forest” or “sky.” She explains, “I no longer wanted to be linked to one wine. I prefer to interpret the terroir not according to single vineyards but as the sum of many parts pulling fruit from various plots to make a final interpretation.”

    In addition to these wines, I also tasted a 2019 Brunello di Montalcino that has not yet been released and does not have a final name. Stella di Campalto is playing around with the concept of “bacio,” or “kiss,” because it shows soft counters and wild strawberry aromas. I’ll include a review of that wine next year when it is ready for release.”

    Monica Larner, Wine Advocate (11/24)

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  • Stella di Campalto Brunello di Montalcino Corso 2019

    Stella di Campalto Brunello di Montalcino Corso 2019

    £350.00

    “More lifted, dusty and perfumed than the Bacia tasted next to it, the 2019 Brunello di Montalcino Corso lifts from the glass with a whiff of dried strawberries, citrus zest, rose petals and pine shavings. This is a model of purity, soft and round in feel, with tactile mineral tones up front giving way to tart raspberry and cherry notes. The 2019 lingers long, gently tannic and full of youthful tension, leaving an air of sweet sage and spiced herbal tea. While the Corso has a sense of immediacy, there’s really no rush. There’s an inner harmony here that cannot be denied, so keep an eye out. The Corso will be released in March 2025. Drinking window: 2028-2038. 97+ points

    Rhythms of nature, biodiversity and biodynamics. A lot of producers talk a big game, but Stella di Campalto lives her beliefs. Her connection with each vineyard, each vine and the soils and trees that surround them is second to none. For Campalto, every wine is a living being, like a child she tends to and nourishes before sending them out into the world. This may sound crazy to some people, but the quality and soulfulness of her wines speak for themselves. In recent years, Campalto’s daughter, Beatrice, has begun to oversee matters at the winery in her mother’s absence; Beatrice operates with a similar passion. A Stella di Campalto Brunello is only released when it’s “ready.” Back vintages of 2017 and 2016 are still refining in the cellar. This year’s releases include a mix of 2019 and 2018. Each wine is a blend of different parcels, which can change with each season. Campalto names each one to reflect the emotions that they evoke within her. These wines don’t come cheap, nor should they, as each one is a work of art.”

    Eric Guido, Vinous (11/23)

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  • Szepsy Tokaji Aszu 6 Puttonyos 2017 (500ml)

    Szepsy Tokaji Aszu 6 Puttonyos 2017 (500ml)

    £164.95

    “The Szepsy family is synonymous with Tokaj wine, their viticultural roots stretching back centuries to the golden age of Hungarian wine. That is just one reason why they are so revered. More importantly, the wines of Istvan Szepsy can be astonishing. In some ways, Istvan is the eminence gris of Mad, working alongside his father until branching out with his own vines in 1987. In 1999 he produced Tokaji’s first late harvest wine. “People will never forget the sweet wines of Tokaji, even though dry wines are becoming popular,” he remarked. “But if I could make one wine, it would be the Szamorodni. I cannot see why people produce 3 or 4-Puttonyos wines.” I visited him at his home not far from the Royal Tokaji Company, but before entering his modest abode, we stopped to examine a collection of rocks and fossils that litter his porch, a demonstration of the multifarious geological formations that occupy Tokaj. Szepsy farms around 49 hectares scattered over 22 different plots within six villages. His dry vines now constitute around 60% of production sourced only from 30+ year-old vines. In 2013, he has commenced single vineyard cuvees that are bottled after about eight months with some batonnage and no added yeast. He uses a glass closure because he believes natural cork is not reliable (although he was the only person who espoused this viewpoint in what is a region loyal to cork.) Another new move is that in 2013 he started aging in tank as well as barrel. Readers should check out my video with Istvan for further information. Suffice to say, his dry Furmints are probably the best that Tokaji has to offer, culminating in his dazzling “Urban” label, though be warned, they are extremely limited in production. I would caution that one or two cuvees, his “Szent Tamas 45” seemed to be burdened with too much new oak, which was merely highlighted by the spectacular performances of his cuvees with less new wood.”

    Neal Martin, Wine Advocate (210)

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  • Tardieu-Laurent Bandol 2022

    Tardieu-Laurent Bandol 2022

    £36.50

    Awaiting a review

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  • Tawse Chassagne-Montrachet Premier Cru Abbaye de Morgeot 2021

    Tawse Chassagne-Montrachet Premier Cru Abbaye de Morgeot 2021

    £130.00

    Awaiting a review

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  • Tement Ried Grassnitzberg Sauvignon Blanc 2019

    Tement Ried Grassnitzberg Sauvignon Blanc 2019

    £41.95

    “The 2019 Ried Grassnitzberg Sauvignon Blanc is sometimes quite reductive and needs a lot of air, but it is precise, deep and clear. A second bottle was far better and a clearer Grassnitzberg representative, with a deep, cool and intensely fruity nose with mango notes and fine, smoky spice. Complex, elegant and fine on the palate, this is a full-bodied, juicy, ripe, savory, salty and grippy Sauvignon from Grassnitzberg that is tartly bitter on the finish and needs plenty of time to shine. The 2019 is not at all for young-wine or brand drinkers, but for collectors and connoisseurs of demanding wines. This is a tightly knit, taut, big wine that needs around 10 years before its journey really begins. 13% stated alcohol. Glass stopper. Tasted in Grafenegg in September 2021. Drink: 2030-2050. 96 points”

    Stephan Reinhardt, Wine Advocate (12/21)

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  • Trapet Gevrey-Chambertin 2022

    Trapet Gevrey-Chambertin 2022

    £75.95

    “The 2022 Gevrey-Chambertin Village offers up aromas of sweet red berries, cherries, spices and dark chocolate, followed by a medium-bodied, lively and vibrant palate that’s bright and fine-boned. 89-91 points

    The Trapet renaissance continues, and that’s confirmed by a fine set of 2022s at this Gevrey-Chambertin reference point. As readers will remember, there have been a host of changes at this address in recent years: in 2020, fully seven hectares of the domaine’s holdings were converted both to échalas and to higher trellising stakes and wires, depending on the steepness of the slope. Since then, changes have been rolled out in other parcels too. Given the extent of Trapet’s holdings in prime climats, that means that the walk from Morey-Saint-Denis to Gevrey-Chambertin suddenly looks rather different. In the cuverie, winemaking continues to be very classical, with important percentages of whole clusters. There are more smaller cuvées too, including a Gevrey-Chambertin 1859, from old vines in lieu-dit Champerrier, as well as separate bottlings for the domaine’s premiers crus that were formerly blended together.”

    William Kelley, Wine Advocate (01/24)

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  • Trapet Riesling Riquewihr 2022

    Trapet Riesling Riquewihr 2022

    £28.50

    “The 2022 R. R.Q.W.R. is a pure Riesling, picked mostly on granite and Triassic sandstone on top of marl. Gentle flintiness on the nose leads to a surprisingly mild but slender yet full-flavored palate. While this is relatively rounded and mild, a kind of walnut skin savor adds gentle bitterness. The 2022 is gentle and lovely, with supple, juicy Mirabelle peeking through. (Bone-Dry) Drinking window: 2024-2034. 90 points”

    Anne Krebiehl, Vinous (04/24)

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  • Trois Noix Ryan's Vineyard Sauvignon Blanc 2020

    Trois Noix Ryan’s Vineyard Sauvignon Blanc 2020

    £46.95

    “The 2020 Sauvignon Blanc Ryan’s Vineyard is a blend of equal parts Sauvignon Blanc and Sauvignon Musque. The Musque lends compelling aromatic presence with light tropical overtones. This steely, bright Sauvignon is a fine choice tor drinking now and over the next few years. Drinking window: 2021-2025. 89 points”

    Antonio Galloni, Vinous (01/22)

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  • Tschida Angerhof Sauvignon Blanc 2021 Beerenauslese (375ml)

    Tschida Angerhof Sauvignon Blanc 2021 Beerenauslese (375ml)

    £25.95

    “From the Lüss Riede and aged on the lees for 22 months, the intensely golden-colored 2017 Sämling 88 Trockenbeerenauslese offers a coolish, refined and complex bouquet with floral and finely peppery aromas of nettles, stewed peaches and yellow plums. On the palate, this is a round, lush and wide, mouth-filling, complex and structured, very long and saline TBA with a gorgeous finish. This is a highly concentrated world-class TBA with an incredibly stimulating finish. 237 grams per liter of residual sugar. 7.5% stated alcohol. Glass stopper. Tasted at the domain in Illmitz in July 2022. Drink: 2022-2060. 96 points

    Hans Tschida is another word-class sweet wine producer in Illmitz who handcrafts the stunning amount of 300,000 to 400,000 bottles of wine per year from a total of 40 hectares of vines, of which 80% are used to produce sweet Prädikatsweine from Spätlese to Trockenbeerenauslese and also Eiswein, if possible, and Schilfwein (straw wine). When we met in early July, Hans had just arrived from London where he was awarded “Best Sweet Winemaker of the Year” for the ninth time. The lineup I tasted demonstrates impressively why he is definitely not the wrong guy collecting this award for so many years now. Tschida is a most painstaking producer, and I don’t know anybody who brings out the grape varieties so precisely, so finessed and so digestible. Saying this, I also have to admit I am not a passionate sweet wine drinker at all, though my cellar hosts hundreds of noble sweet wines from Austria, Germany, Switzerland, Alsace and Loire for one reason: some of the greatest wines on planet wine are called sweet wine because there is no better word known to brand them. I don’t love them because they are sweet, though, but because they are utterly complex, refined and concentrated, with a noblesse and finesse that its unique. Sweetness and fruit are just two of the characteristics, but it goes back over years and decades on the bottle when the wine gains in complexity and terroir expression. Whereas most of the sweet wines need to be cellared for years, the wines from Hans Tschida, which are entirely sourced in Illmitz vineyards, are digestible straightaway from the release.

    Based on Gelber Muskateller (Muscat), Muskat Ottonel, Sämling 88 (Scheurebe), Welschriesling, Grüner Veltliner, Sauvignon Blanc, Chardonnay and even Zweigelt and 100% vinified sur lie in stainless steel, they have a mind-blowing precision and clarity and transcendental fruit expression that one can’t resist drinking even the sweetest examples, which are always balanced not only by acidity but also extract and body. In their clear and focused, fruit-driven style, many wines are close to perfection. However, I didn’t score any wine higher than 96, which might be a bit irritating to some. I strongly believe, though, that the deepest complexity and “a sense of wonder” is caused by more than just fruit precision. The final five or four percent are driven by energy, grip and complexity also in texture that I don’t miss in Tschida’s wines but nevertheless notice they are not there, at least for my palate and experience. There is this extra dimension and tension in the world’s greatest sweet wines to which I count Egon Müller-Scharzhof, Markus Molitor, Rolly-Gassmann (Alsace) and Huet (Vouvray, Loire) to name just four.

    Readers, hopefully you will accept this as a very personal opinion and no degradation of the beautiful sweet wines from Hans Tschida, where I didn’t taste anything else but outstanding Prädkiatsweine. The ex cellar prices, however, are sensationally moderate. You easily pay at least 10 times as much for a Mosel TBA from a top producer.”

    Stephan Reinhardt, Wine Advocate (09/22)

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  • Vassaltis Alcyone 2022

    Vassaltis Alcyone 2022

    £45.50

    “This wine is named after Alcyone, daughter of Aeolus, god of the winds. She was converted into a bird and calmed the seas. The Vassaltis Vineyards 2022 Santorini Alcyone is 100% Assyrtiko from 80-year-old vines handpicked from three plots in Vourvoulos, Megalochori and Imerovigli. It is whole-cluster pressed and partially fermented in oak before returning to oak for lees aging. Whereas the Gramina seeks to highlight the verticality of the grape, this wine focuses on richness, structure and complexity. It leans toward a Burgundian style of white with floral aromas, fruit salad, persimmon and pastry cream. The finish is long and rich. Production is 5,000 bottles. Drink: 2025-2038. 94+ points

    Vassaltis Vineyards is a modern, well-known property run by entrepreneur Yannis Valambous. His father came to Santorini during summer holidays and purchased land on the inland. When he died, Yannis inherited four hectares. This was in 2009 or during the aftermath of the Greek financial crisis that made headlines the world over.

    Thanks to his business background, Yannis knew that his country could offer more. “Greece was in dire straits, and I knew that it needed to explore its competitive advantages that transcend drachma, euros and dollars” he explains. Wine was one area in which Greece could excel. “The idea filled me with so much creativity,” he says. By 2012, he had acquired permits to build his winery in Vourvoulos. He created a beautiful space facing the sea with a spacious tasting room (that serves food and wine).

    Today, with 2024 being his 10th harvest, Yannis has two goals. The first is relevancy for Assyrtiko and the wines of Santorini. The second is sustainability related to both the environment and the finances of running a business. His hope is to make Santorini Assyrtiko a mainstream wine enjoyed around the world.

    He has been planting new vineyards over the years and now counts 25 hectares (between estate and leased plots). The portfolio contains 11 wines. Production has been dropping due to climate hardship. In 2022, Vassaltis Vineyards produced 90,000 bottles, and in 2024 that number fell to 25,000 bottles. The goal, he says, is 60,000 bottles. The 2024 vintage saw record low yields, and the winery will not be making its Nassitis, Plethora and Vinsanto as a result.“

    Monica Larner, Wine Advocate (12/24)

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