Le Sommelier Inc.

100% Merlot.  This wine was made with the most carefully selected, oldest vines of Merlot, and is the result of skilful vinification and barrique maturation that lasts for 18 months.  Hand harvested in late September, the grapes are carefully destemmed and the fruit are then crushed. Fermentation is carried out with maceration in temperature controlled stainless steel containers and in oak casks. The juice is pumped over the cap frequently for about three weeks, in order to extract colour and aroma compounds from the skins.

Varietal: Merlot

Soil type: Marl and sandstone flysch of Eocene origin

Tasting notes:  Loads of sediment, deep garnet, medium intensity on the nose.  Notes of spearmint, tobacco leaf, plum, sweet strawberry, mineral, flowers.  Medium+ body, with balanced alcohol and acidity.  Sweet cherry, caramel popcorn, plummy raspberry, medium tannins that melt and are seamlessly integrated into a long finish, with coffee and candied watermelon notes lingering on the finish.  Enjoy now, and drink over the next 3-5 years.

Cellared at the winery for the last sixteen years, ready to drink now, and over the next 3-5 years.  It’s definately a mature wine, but I think it still has some time.  I think the wine is gorgeous.

This celebrated variety apparently derives from a bud mutation of Pinot Noir. Pinot Grigio favours cooler climates, and finds its ideal habitat on the hillsides. Livio Felluga’s vinification technique gives the wine finesse and elegance, while preserving the faint coppery highlights that are Pinot Grigio’s hallmark.

Hand harvested in the last ten days of September, the grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. The now-clarified must ferments in temperature-controlled stainless steel tanks. After fermentation, the wine settles on the lees in the stainless steel containers for six months. The bottled wine is aged in temperature-controlled cellars for a minimum of two months.

Varietal: Pinot Grigio

Soil type: Marl and sandstone flysch of Eocene origin

Tasting note: In the appearance, straw yellow with light copper hues. On the nose, very elegant, ample and complex with notes of jasmine, violet and magnolia flower; notes of apricot, pear, gardenia rose, cantaloupe, nashi pear, acacia honey; hints of bread crust and stone. On the palate, elegant first impact, tense, with good balance; excellent retro-nasal aromatics; pleasant mineral note at the end.

Formerly known as Tocai Friulano, it’s Friuli’s traditional wine with lots of personality and typicity. Well-structured, with harmonious, fruit-led complexity, the palate signs off with a characteristic after-aroma of bitter almonds.

Hand harvested in the last ten days of September, the grapes are carefully de-stemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. The must ferments in temperature controlled stainless steel tanks. After fermentation, the wine settles on the lees in the stainless steel containers for six months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.

Varietal: Fruilano

Soil type: Marl and sandstone flysch of Eocene origin

Tasting notes / Review: In the appearance, intense canary yellow with greenish hues. On the nose, notes of spearmint, citrus peel, star fruit, golden apple, elderberry flower, almond, walnut and hints of orange blossom, white peach, sage, time, wisteria and white pepper. On the palate, balanced, elegant, slightly salty with nice acidity and harmonious fruit and mineral notes; typical bitter almond aftertaste integrated in a pleasant grassy sensation that extends the tastes.

"8 hours cold maceration prior to fermentation. Really intense, pronounced lightly candied/caramel apple, lemon essential oil honeydew melon; in short, classic Friulano nose from a classic vintage. The palate is rich, full, but relatively crisp at the same time, nicely balanced all around. Very nice." 90 pts John Szabo , MS

Varietals: 80% Cabernet, 20% Shiraz

Alcohol: 14.5%

Tasting notes: Both the Cabernet and Shiraz for this blend came from the oldest blocks of vines on our vineyard. The vineyard crops low and gives us very consistent quality from year to year. We believe the blend of Cabernet and Shiraz produces a harmonious blend and it is a tribute to the blend that Australia’s wine industry was founded on. The punchy Cabernet fruit is dominant, aromatic with mulberry, a touch a tobacco leaf and char. The palate has great depth from the blend of varieties, this wine is a keeper.

Varietal: Caberlot 100%

Best drinking: 2016 - 2026

Reviews: "The 2006 Il Caberlot comes across as very shut down and intensely tannic at this early stage. With some coaxing the fruit gradually emerges, and sweet, mentholated, balsamic notes appear, yet this remains a reticent wine. Today there is little aromatic development, but that will come with time. Underneath the tannins lurks a wine of exceptional balance. Like a shy teenager, the 2006 Caberlot needs some time to overcome its awkwardness. The wine’s length and polish are superb. I sampled the 2006 Caberlot from a 750 ML tasting bottle, but the wine is commercially only available in magnums, and in that format is likely to be even more backward than this tasting note suggests!" 95 pts Antonio Galloni, erobertparker.com

Varietal: 100% Nebbiolo

Tasting note:  " The 2005 Barolo Falletto offers up a gorgeous bouquet of red cherries, flowers, spices and menthol. This is a relatively delicate, elegant Barolo Falletto yet it offers gorgeous balance, tons of inner perfume and a long, refined finish. It is one of the overachievers in 2005. Anticipated maturity: 2015-2025." Score 94 pts . (Antonio Galloni, erobertparker.com )

Varietal: Nebbiolo 100%

Reviews: "There’s plenty of ripe plum character on the nose, with hints of spices in this full-bodied red, which has chewy tannins and generous fruit. Very powerful for the vintage. Sottimano made very serious wines in 2006. Best after 2012." - 94 pts Wine Spectator

"The 2006 Barbaresco Curra is a powerful, intense wine that impresses for its focus, length and balance. The Curra doesn’t have the immediacy or roundness of the Fausoni, but it compensates with incredible drive and persistence. Tobacco, licorice, roses, spices and red cherries add layers of nuance on the close. Anticipated maturity: 2014-2026.

These 2006 Barbarescos from Rino and Andrea Sottimano are divine. As outstanding as the wines are, their 2007s may be even better. Sottimano gave their 2006s 20 months in French oak, 25% new. These are very serious, beautiful Barbarescos readers will want to check out." - 93 pts Wine Advocate

Varietal: 100% Nebbiolo

Review: "Giacosa’s 2005 Barbaresco Asili is noticeably rounder, sweeter and denser than the Santo Stefano. It shows remarkable balance and harmony in an incredibly pure, graceful style. The tannins are so finessed and elegant it is hard to actually perceive them on the palate. Here too, the wine shows awesome inner balance and poise. Sweet raspberries, flowers, roses and spices are just some of the nuances that emerge from this incredibly delicious, promising Barbaresco.  Anticipated maturity: 2013-2025." - 95 pts Wine Advocate

Varietal: 100% Nebbiolo

Reviews: "There’s wonderful perfumes in this young Barbaresco, with flowers and ripe berries, as well as strawberry. Full-bodied, chewy and long. Massive on the finish. A superb wine. Best after 2011." - 95 pts Wine Spectator

"The 2005 Barbaresco Rabaja is the densest and richest of these 2005 Barbarescos. Because it is aged in a slightly smaller cask, the wine shows an explosive personality along with some oak nuances that require bottle age to settle down. This muscular Barbaresco resonates on the palate with layers of spiced, mentholated dark cherries, minerals and licorice. It remains a dense, structured and primary wine in need of serious bottle age for the firm tannins to melt away. This, too, is a sublime wine from Bruno Giacosa. Anticipated maturity: 2013-2025." - 94+ pts Wine Advocate

Varietal: 100% Nebbiolo

Review: "The 2005 Barbaresco Santo Stefano is striking in its beauty. This firm, structured wine bursts from the glass with layers of dark red fruit, spices, flowers and menthol. Medium in body, the wine possesses notable inner beauty in a transparent, almost weightless style. There is superb pedigree here, not to mention tons of class. Once again the Santo Stefano bottling delivers the goods." Anticipated maturity: 2013-2025." - 95 pts Wine Advocate

Certified Organic (ECOCERT)

Varietals: Pinot Blanc, Pinot Beurot, Pinot Gris, Pinot Noir

Alcohol: 13%

Tasting note: This wine is made in the tradition of dense plantations, proper care of the soil and forcing the roots deep in the soil. This work, done biodynamically, is the optimal way to ensure that the subtle link between a vine and its terroir can be properly expressed in the wine. Bottled without fining or filtration, this wine should be decanted, and may have some sediment, which is a natural part of its complexity.

Reviews:

"[Deiss’] 2004 Pinot Blanc incorporates a sizeable measure of "Pinot Beurot" - which he is avidly propagating and is at pains to distinguish from what he considers the less interesting, larger-berried, Pinot Gris - in addition to a smidgen of Pinot Noir. Aromas of honey, grapefruit zest, wood smoke, and dried yellow plum lead to an intense, resinous, rich, pungently zesty, honeyed, and silken-textured palate and faintly sweet sensation of super-ripe fruit that would put this wine completely beyond the bounds of Pinot Blanc norms were it not for its lipsmacking, juicy, elegant and infectious finish ... Note: We’ve recently heard from the producer that this wine will be sold under the name Pinot d’Alsace 2004." Score - 90 . (David Schildknecht, http://www.erobertparker.com, Feb. 2008 )

"Curious to see a 2004 vintage Pinot d’Alsace here, but it is Deiss, after all. Deiss blends a good proportion of the rare but interesting pinot beurot into his pinot blanc, as well as a touch of pinot noir, and this is well above the average quality of most generic Pinot d’Alsace. The nose definitely shows a lot of evolution, but underneath the bruised apple and buckwheat honey there’s a brilliant streak of minerality. On the palate there’s considerable residual sugar, fat and depth, balanced by sufficient acidity, making this an interesting choice for piping hot crispy ginger beef. Nice value here if you enjoy more mature expressions of white wine." Tasted March 2010. Value Rating: *** 89 points . John Szabo MS, Wine Align

"From a leading organic producer of surprisingly rich and supple wines, this is shows a soft, rich nose yellow flowers, apple and honey. It’s smooth, soft and quite rich with a firm mineral back note. Excellent length. Pinot blanc character is always hard to pin down but this at least generous in its character. Excellent length." Tasted April 2010.  - 89 points . David Lawrason, Wine Align

"Domaine Marcel Deiss wines from Alsace in north eastern France are personal favourites of mine. Made using eco-friendly and fully biodynamic methods since 1997 (the pinnacle of organic back-to-nature farming) they are expressive and full of flavours. This lovely medium-full bodied white has lots of juicy ripe fruit with a hint of savoury pine nuts and honey. It’s smooth and delicious on its own or with a meal." Margaret Swaine, Wine Align

"Alsatian producer Marcel Deiss is, in my book, one of the more compelling adherents to the biodynamic movement, an extreme offshoot of organic viticulture. Biodynamic freaks have raised eyebrows, mine included, with their slavish adherence to lunar cycles, belief in extraterrestrial energy forces and the practice of fermenting manure in a buried cow horn. But you can’t argue with success when it does happen. Not all biodynamic wines are great, but most of Deiss’s are. Marcel Deiss Pinot d’Alsace 2004 ($17.95, No. 165365) is one of his more modest bottlings (his much more expensive premier cru and grand cru wines are hard to find). It’s a medium full-bodied white, based mainly on pinot blanc, that could handle some hearty fare. Almost off-dry, it’s plump with creamy peach and lychee and notes of ginger and spice. Think of mushroom-heavy preparations, cheeses, liver pâtés, even spicy Asian dishes." Pick of the Week (April 17, 2010), Beppi Crosariol, The Globe & Mail

The 2005 Le Cheval Fou, harvested on September 21, is made from 100% biodynamically farmed and vinified syrah grapes, exemplifying the immense power and elegance of the great Hermitage wines. Opaque purple in color, this wine flaunts an enticing bouquet of wild flower, crème de cassis and sour cherries. On the palate, you’ll be impressed by its gripping tannins and muscular style, as well as its pure, opulent notes of blackberry intermixed with truffles, smoky bacon and spice with an intense undercurrent of minerality which typifies its terroir. Only 400 cases produced.

Varietal: Syrah

Maturation: 18 months in French oak

Alcohol: 13.5%

Tasting notes: The 2005 Le Cheval Fou, harvested on September 21, is made from 100% biodynamically farmed and vinified syrah grapes, exemplifying the immense power and elegance of the great Hermitage wines. Opaque purple in color, this wine flaunts an enticing bouquet of wild flower, crème de cassis and sour cherries. On the palate, you’ll be impressed by its gripping tannins and muscular style, as well as its pure, opulent notes of blackberry intermixed with truffles, smoky bacon and spice with an intense undercurrent of minerality which typifies its terroir. 

Varietal:  100% Sangiovese

Soil type:  Argillaceous schist and marl

Maturation:  38 months in French oak

Alcohol:  14.2%

Reviews:  " Shows blackberries and dried flowers on the nose. Full-bodied, with lots of ripe berry and cream character. Rich and flavorful. Long and beautiful. It’s layered and velvety. Seductive. Drink now. 5,610 cases made." 94 pts, JS. Wine Spectator

Varietals: 88% Sangiovese from Central Tuscany, 12% Merlot from Bolgheri 

Alcohol: 14%

Tasting notes:  Youthful, clear, translucent light ruby core to a light garnet rim.  On the nose, the wine shows forward, sweet red berry notes of very pretty strawberry & cherry jam.  In the background, one can detect some faint floral notes of lavender and violets, as well as smoke, new leather and beef carpaccio.  On the palate, the wine is dry, medium bodied, with balanced acid and alcohol. Black cherry and candied red licorice envelope the palate, as do wet leaves and cigar smoke.  The tannins are light, ripe and sweet, but have enough grip to keep it interesting.  The medium length finish shows notes of lingering candied cherry and fresh acidity.

Varietal: 100% Sauvignon Blanc

Alcohol: 11.5%

Tasting notes: A clean dry modern Australian Sauvignon Blanc. The hue is slightly green bordering on transparent. The overall aromatics can be simplified to lime leaves and summer fruit salads. The palate is elegant yet thirst quenching. The intentional crisp natural acidity also enables this wine to work its way comfortably on to any dinner table along side lighter courses.

Video - Fred Howard

Varietal: 100% Cabernet

Alcohol: 14.5%

Reviews: "McLaren Vale Cabernet Sauvignon Still reticent on the nose, showing just a glimpse of earth, tobacco spice, cassis, and ripe but not jammy black fruit. The wine then opens with aeration to reveal additional layers of depth and complexity. The palate is dry, firm, savoury, herbal, dark spice, with intense flavours, moderate tannins, balanced acidity and enough class and elegance to make this more interesting than the average. Full Bodied Red." 91 pts, John Szabo, MS.

"Inky purple. Deep red- and blackcurrant aromas are complemented by cured tobacco and espresso, giving this wine a brooding quality. Firm cherry skin and cassis flavors are brightened by juicy acidity and are curiously tannin-free. More tangy red berry flavors come up on the finish, which is refreshingly brisk, dry and long." 90 pts, Josh Raynolds. Sept/Oct 08 New York City, Stephen Tanzer’s, International Wine Cellar.

The shirtfront is a fair but ferocious straight-on tackle at speed that stops a player in their tracks and is as much a tradition of Australian football as high marks, meat pies and tomato sauce. A shirtfront leaves you stunned and in awe on the grass!

At DogRidge the family loves the shirtfront. No compromise, fair and square, front on and fearless is the way they want to face the world - and make wine.

Varietal: 100% Shiraz

Alcohol: 14.5%

Reviews:  "Bright red. Raspberry and boysenberry on the nose, with suave Asian spices and fresh floral qualities adding interest. Supple red berry preserve flavors expand and gain depth with air, showing good mineral snap on the back. The sweet berry fruit harmonizes seamlessly with fine-grained tannins and succulent herbs on the finish. You could drink this alluring wine now." 91 pts, Josh Raynolds. Sep/Oct 08 New York City, Stephen Tanzer’s International Wine Cellar.

Varietal:  100% Nebbiolo 

Alcohol:  14%

Tasting notes / Review: A deep brilliant red, an intense, persistent nose of fruits and spices, with some hints of dried rose, cherry and tobacco. On the palate it shows a good, firm body and very refined tannins, with notes of violet, mint and vibrant fruit. 

"This is essentially declassified Barbaresco from the Basarìn vineyard, from a parcel of young wines under 15 years old. The nose is fully open and fragrant, absolutely classic Nebbiolo in a clean and modern but still authentic style. Delicate rose petals dried cherry and cranberry fruit and a characteristic touch of tar and leather. The palate is fullish, very spicy, ripe and generously alcohol. This is a real beauty, and drinks like a fine Barbaresco at Langhe Nebbiolo prices.By this by the case if you can and drink over the next 5-6 years." 91 pts, John Szabo, MS.

"Sottimano’s 2006 Langhe Nebbiolo is made from the Basarin vineyard, which historically was known as a source for top-flight Dolcetto. The wine possesses the super-ripe qualities of the vintage in its candied cherries, flowers and spices. A wine that would give many producers’ Barbarescos a run for their money, Sottimano’s Langhe Nebbiolo is a first-class effort in every way. It is one of the most compelling values in wine today. Simply put, it is awesome. Anticipated maturity: 2010-2021." 90 pts, Antonio Galloni, Wine Advocate.

Varietals: Merlot and Cabernet Sauvignon

Soil type: Stony grounds, sometimes calcareous

Maturation: French oak barriques (Allier, Nevers, and Tronçais) subject to medium-light toasting, 50% new and 50% second batch. The aging period is 18 months in wood and as many months in bottles.

Alcohol: 14%

Tasting notes / Reviews: On the colour, garnet red with deep nuances, concentrated and very clear. On the nose, very intense, multifaceted, elegant and persistent. Red fruits and preserves are noticeable: an explosion of cherries and morellos, hints of minerals and vegetal aromas. Nuances of vanilla and cocoa complete the picture and give fullness to the bouquet. On the palate, full-bodied, intense, enveloping and well-balanced. It gives a sense of fullness touching all areas of the tongue. The tannins are round, sweet and not exceptionally aggressive, well merged with the acid contents, savouriness and alcohol. The aromatic persistence is very good and reveals the importance of this wine.

"The 2004 Petra is a big wine endowed with dark fruit, licorice, new leather and grilled herbs that emerge from its powerful, massive frame. Today it comes across as remarkably primary. Still the potential is clearly there for outstanding drinking once the wine comes together in bottle. It is a terrific effort. Petra is Cabernet Sauvignon and Merlot aged in French oak. Anticipated maturity: 2010-2022." 91 pts, erobertparker.com

"Jammy on the nose, with lots of new wood. Full-bodied, soft and round. Rather simple in the end. Cabernet Sauvignon and Merlot. Best after 2009. 1,500 cases made. –JS" 87 pts, Wine Spectator

Varietal: 100% Merlot

Soil type: Stony grounds, sometimes calcareous

Maturation: Fermented in stainless steel tubs. Once it has been soaked it is left to refine for 15 months, partly in new tonneau barrels and partly in second batch barriques. The refinement process proceeds for a further 10 months in bottles.

Alcohol: 14%

Tasting notes / Review:  Intense and concentrated ruby red.  On the nose, red fruit jams with subtle spicy notes and balsamic traces of myrtle and broom.  On the palate, elegant and vigorous with fine sweet tannins; body, alcohol and acidity evident and balanced. Strong and enduring flavour.

"The 2005 Quercegobbe offers awesome density on the palate, with super-ripe notes of blueberries, blackberries, crushed rocks and sweet toasted oak in an intense, full-throttle style. This is a gorgeous, modern-styled Merlot from Suvereto. Anticipated maturity: 2010-2020." 91 pts, erobertparker.com

The 2007 vintage was characterized by a precocious spring with alternate periods of sun and rain, permitting an homogeneous development of the plant. The temperatures and the summer precipitations, in the seasonal average, with good thermal excursions between day and night have favoured the accumulation of aromatic substances. The harvest period was really in advance respect to the average but, despite of that, the wines have been maintained a good freshness and a remarkable quantity of perfumes, typical of cooler vintages.

Varietals: 50% Tocai Friulano, 20% Pinot Grigio, 20% Malvasia, 10% Sauvignon

Soil type:  Mostly clay and marly soils of oceanic origin

Maturation: 80% of fermentation is in stainless steel tanks. Only 20% of Malvasia undergoes alcoholic fermentation and malolactic fermentation in tonneaux.

Suggested food: Excellent as a fresh aperitif and ideal with all fish dishes, vegetables, asparagus and herb omelettes.

Tasting notes / Reviews:  Pale yellow with greenish tinges. On the nose, the wine has an intense flowery bouquet, characterized by tropical fruits, floral and spicy notes deriving from a complex blend, in which Malvasia and Tocai are dominant. The palate is well balanced, complex and rich, fruit driven, with a balanced acidity and long finish, the maturity gives a long minerality.

"A blend of 50% Friulano, 20% Pinot grigio and tonneau-aged Malvasia, and 10% Sauvignon Blanc. The nose is reasonably  intense and highly complex, with ripe and succulent stone fruit, barely detectable oak and attractive floral tones. The palate is dry, fullish fat but balanced, richly textured and long. Top notch stuff here." 91 pts, John Szabo, MS.

3 glasses Gambero Rosso

"A brilliant producer, Schiopetto is the reference point for just how flavorful, perfumed, and compelling dry whites from Friuli can be. Mario Schiopetto continues to satiate the olfactory sense and palate with his extraordinary offering. While not cheap, they are the most compelling tank-fermented and aged dry whites made in north-eastern Italy. Possessing abundant flavors that build incrementally in the mouth, they are dazzling wines that I can’t recommend highly enough." Robert Parker

"Legendary pioneer of Collio, with a 20,000 cases production base. Excellent his Sauvignon, Pinot Blanc and Tocai DOC, as well has his ensemble wine known as Blanc des Rosis. The new IGT wines are elegant and generous, with wines from both the area of Collio and Colli Orientali." - Hugh Johnson, Wine Atlas 2007****

Varietals:  35% Cabernet Sauvignon, 35% Cabernet Franc, 30% Merlot

Soil type:  Mostly clay soils of oceanic origin

Maturation: 14-15 months in oak barrels and barriques

Suggested food: Red or white meat, and game.

Tasting notes / Review:  Deep ruby red colour. The nose is intense, persistent, warm and with a light spicy and vanilla note; little red fruits and vegetable signs, typical of its varietal composition. On the palate, there is a sensation of warmth and roundness which makes the wine full-bodied, with lingering notes of chocolate and liquorice, and a refreshing acidity.

The 2006 vintage was characterized by a rainy and fresh spring, giving interesting water reserves for the first part of the summer, which was hot and dry, followed after by intense rainfalls. The potential negativity of these last rainfalls was instead a positive fact, as it was accompanied by a windy and dry climate, particularly during the month of September,  favouring a perfect maturation of red grapes and reducing the quantity of production for hectare.

"About 1/3 each of Cabernet Sauvignon, Cabernet Franc and Merlot. Clean, open, fragrant, lovely high-toned very ripe and delicate. Surprisingly forward and fruit-driven, modern. Clean, woody, soft textured, delicately tannic and lean/feminin, with superripe alchol (15%). Average length."  89 pts, John Szabo, MS.

Varietal: 100% Pinot Noir

Alcohol: 14.3%

Tasting notes / Review: The Almond Flat Pinot Noir is grown 1000 feet above the Cabernet Vineyards at 1800 feet in elevation. The weather in the hills is influenced by its close proximity to the coast (10 miles) and is therefore more moderate than the weather in the valley below. The Pinot Noir is very Burgundian with big, bold flavors of dark plum and Moroccan spice. This wine drinks wonderfully now and will age well for the next 7 to 10 years.

"From a little-known appellation about an hour east of Monterey with hillside vineyards at over 600m, planted in 1998. The nose is very pinot in the new world style, with abundant ripe cherry fruit, cola, red licorice, while the palate is quite dense and extracted, with ripe but angular tannins and moderate acidity. Very decent concentration and above average finish. This could use another 2-4 years to soften up." 90 pts, John Szabo, MS.

Varietal: 100% Cabernet Sauvignon

Alcohol: 14.4%

Tasting notes: Combining grapes from several of the Cabernet Sauvignon vineyard parcels, this cabernet has a rich, deep ruby color with a wonderful nose of vanilla and black pepper spiciness and the flavors are dominated by blackberry and cedar. This wine has a long finish with ample tannins that will allow for extended aging.

Varietal:  100% Cabernet Franc

Soil type:  Siliceous sand and Loire’s gravel

Alcohol:  12.5%  

Review: "Open, lively fragrant, varietally correct herbal-peppery aromas. The palate is light, crisp, very fresh and refreshing, with more sweet-sour Chinese sauce flavours. Average length." 87 pts, MS John Szabo

Varietals:  95%  Tempranillo, 3% Graciano, 2% Garnacha

Soil type:  Argilo-calcareous

Maturation: Aged in casks for 36 months, with six rackings and then aged for at least 18 months in bottle. 

Alcohol:  13.5% 

Tasting notes: Its aromas of jam, carmel and very ripe fruit combine with very sweet, tasty round tannins. Its structure in the mouth makes us think of a younger wine, but its well-assembled toasty aromas remind us of a more evolved wine. It requires airing for at least an hour before it can be properly tasted. 

Video 1 and Video 2

Varietals:  Touriga Nacional, Aragonês, Cabernet Sauvignon and Alicante Bouschet

Soil type:  Poor and rocky, of granitic or schist origin

Maturation:  Only a few months in tank, the wine was bottled early to retain all freshness and primary aromas of the season.

Alcohol:  13.5%

Suggested food:  Spicy grilled chicken, curried lentils, chick pea salad 

Tasting Notes:  Crystal clear ruby-cherry colour. Fragrance rich with the deep red fruits of Aragonês combined with floral notes from the elegant Touriga Nacional. Full presence in the mouth, with some sweetness balanced with the right level of acidity to maintain its freshness.

Bronze Medal at the CHALLENGE INTERNACIONAL DU VIN

Certified Organic (ECOCERT) and Certified Biodynamic (Demeter)

Varietals: All Alsacian grapes (13 in total) 

Soil type: From the Burg Terroir, a premier cru from their Bergheim vineyard, whose geology (mixed Keuper marls with rare calcareous intercalations) and climate (full southern exposure, protected location in the rear of the valley) make it possible to produce, year after year, a great, heady, complex and well-structured wine that keeps very well. 

Tasting notes: Great rich white wine, mineral, complex and spicy. The sumptuous golden robe, the concentrated nose, with the very particular spices of marl of Keuper (cardamom, cinnamon, cloves, nutmeg) and that very skilful movement between the almost metric rigour of wet earth and the frenetic blooming of an excessively juicy fruit. Burg combines its dark side and its bright side like all great wines that can be kept till they mature into a final harmony. It may be served immediately – providing it is decanted.

Certified Organic (ECOCERT) and Certified Biodynamic (Demeter)

Varietals: Riesling, Pinot Gris and Muscat, but also Sylvaner and Chasselas

Review:  “From a pure granite site in Saint-Hippolyte and a diverse mixture of varieties recently-planted but typical of field blends a century ago (Riesling, Pinot Gris and Muscat, but also Sylvaner and Chasselas), the 2004 Langenberg offers complex aromas of peach, apricot, pink grapefruit zest, zest, buddleia, tea, peppermint, and salt spray. With alluring inner-mouth floral perfume, high-toned herbal pungency, and salinity, it both caresses and invigorates the palate, finishing with clarity, refinement, considerable complexity, and verve.” 92 pts, erobertparker.com

Certified Organic (ECOCERT) and Certified Biodynamic (Demeter)

Varietals: Riesling, Pinot Gris and Gewurztraminer

Soil type: This site, at an altitude of 280 m is located at the top of the hillock which bears the Grand Cru ALTENBERG on its south-facing slope. It has an east-facing exposure and lies on top of a layer of hard, compact limestone know as “Greater Oolithic”. The subsoil is rather shallow and light, very calcareous and of a reddish colour (iron), containing mainly coarse limestone blocks, but no clay at all. This soil is not very fertile as its incapacity to retain water is an impediment to good plant growth.

Tasting notes / Review: Great fruity white wine, very complex and long, marked by the poor limestone, where the vines have to dig deep to find the energy they need. The nose is an explosion of citrus jam, blood oranges and fresh mint leaves and precedes a taste that is entirely built on the tart energy of large very ripe citrus fruit. The length of the softer final note gives out uncommon vitality. This wine will go wonderfully with quality fish and all dishes that call for lemon. 

“An ethereal aroma of chamomile, gentian, honey, and herbal distillates in the 2004 Grasberg leads to a palate similarly brimming with floral and herbal as well as chalky mineral essence, citrus and honey. This finishes with wafting refinement and ravishing length. Much of the building material of Bergheim was quarried from this site, and one cannot help but imagine that this wine, too, will weather very slowly. Back in the days when Deiss harvested an extremely austere Riesling here, that wine nearly always, eventually, put on a terrific show. Now that there is a mix of vines suited to what he calls “the corset of this terroir” ... watch out!” 94 pts, erobertparker.com.

Grasberg

Certified Organic (ECOCERT) and Certified Biodynamic (Demeter)

Varietal:  Gewurztraminer 

Soil type:  A spare clayey-calcareous soil that is red (ferrous) and rich in limestone rock. Here, the vine has to send its roots deep for energy.

Best drinking:  2008 - 2017

Tasting notes / Review:  Very fine wine, with notes of flowers, citrus fruits and exotic fruits. The sharp attacks denote an astonishing fresh and aromatic palate of crystallized fruit and preserve a beautiful freshness, characteristic of Bergheim’s calcareous soil. This great wine can be drunk by itself or associated with an aperitif, on strong cheeses, on fried foie gras with soft spices, on a Tajine of lamb with pine nuts, on a veal filet with prunes and on all Thaï dishes.

"From his home town – which Deiss calls “the capital of Gewurztraminer” – the 2004 Gewurztraminer Bergheim displays abundant rose petal, brown spices, smoked meat, peppermint, black tea, and peach preserves in the nose, a cocoa powder richness and glycerin-rich texture in the mouth, and a long, elegant, buoyant, subtly sweet, and intriguingly-complex finish featuring high-toned herbal essences, rose, tea and spice. Enjoy this beauty anytime over the next 7-9 years." 92 pts, erobertparker.com

Bergheim Vineyard

Varietal: Riesling

Soil type: Primary rocks and limestone 

Alcohol: 13.%

Tasting notes / Review: “Precise and fresh-tasting peach, apple and Bosc pear flavors give this plenty of juiciness.  The crisp finish features mineral and spice. Drink now through 2016. 200 cases made. –KM”  91 pts, Wine Spectator.

Varietal: Grüner Veltliner

Soil type: Primary rocks 

Alcohol: 13.5%

Tasting notes / Review: "There’s good focus and intensity to the slate, citrus and McIntosh apple flavors. The fresh finish features dried apricot and nutmeg. Drink now through 2013. 750 cases made. –KM" 89 pts, Wine Spectator.

Varietal: 100% Sangiovese Grosso

Soil type: Sandy clay

Maturation: 2 years in oak barrels and barriques

Tasting notes:

Varietals: Cabernet Sauvignon, Syrah and Merlot

Maturation: 12 months in barriques

Suggested food: Red meat roasts, game, charcuterie and medium-very ripe cheeses

Tasting note / Review: The colour is deep ruby red. The bouquet has long notes of blackberries and blueberries with a slight hint of leather. On the palate, fine, keen and warm.

"Currant, fresh herb and powdered chocolate on the nose. Medium- to full-bodied, with fine tannins and a fresh, clean finish. Cabernet Sauvignon, Syrah and Merlot. Best after 2010. 4,000 cases made. –JS" 88 pts, Wine Spectator.

Varietal: Syrah 

Soil type: Light soils of alluvial deposit from the Rhone river

Maturation: 50% aging in oak and 50% in stainless steel for 8 months

Alcohol: 11.5%

Varietal: Grüner Veltliner

Alcohol: 13.5%

Tasting notes: Highly concentrated aromas of stone fruit, citrus and herbs. Despite its dense fruitiness and enormous body, this wine initially seems closed; when it is aerated, however, its true flavours are revealed. A thrilling, never-ending finish completes this monumental wine, so rich in finesse.

Varietals: Grenache 75% and Syrah, Carignan and Cinsault

Soil type: Red and grey clay, stony formation and very dry

Review: “Another up-and-coming but little known estate from the Cotes du Ventoux, this could well be one of the next hot cult wines from Provence given the quality of this release. A blend of 75% Grenache and the rest Syrah, Carignan, and Cinsault, the wine has a deep ruby/purple color, a natural savory mouthfeel with terrific ripeness, soft but noticeable tannins in addition to plenty of Provencal herbs, pepper, and meaty black cherry and black currant fruit notes. The wine is a beauty, and should age nicely for 5-6 years.” 90 pts, Robert Parker, erobertparker.com 

Varietals: Grenache 75%, Syrah 15% and Carignan and Cinsault

Soil type: Red and grey clay, stony formation and very dry 

Review: “The 2005 Cotes de Ventoux is a gorgeous blend of 75% Grenache, 15% Syrah, and the rest Carignan and Cinsault. The wines bouquet is reminiscent of a great Cote Rotie even though the Syrah component is small and no Viognier is utilized. Exotic floral aromas intermixed with blackberry and cherry fruit jump from the glass. In the mouth, the wine is soft, velvety, medium to full-bodied, pure, elegant, and exotic. Drink this beauty over the next 4-5 years.” 91 pts, Robert Parker, erobertparker.com

Varietal: Trebbiano

Maturation: 100% stainless steel

Tasting notes / Review: Grapes were grown in south-west facing vineyards, at an altitude of 150-300m, where the soils are mostly composed of argillo schist.  The wine was fermented in 100% stainless-steel, then further matured for 3 months.  60% of the wine remained in stainless steel vats, whereas the remaining 40% was transferred to barrique and let lie on the lees.   This partial “sur-lie” maturation in oak barrels adds a bit of weight to the wine, as well as further complexity.

"A blend of Trabbiano and Malvasia. Clean, fresh, simple fermentation aromas, though with a pleasant light floral aroma, lime citrus, grapefuit. Dry, crisp, light, no detectable oak, pleasant." ** / 86 pts, John Szabo, MS, Wine Access First In Line eReport

Varietal: Grüner Veltliner

Soil type: Primary rocks

Alcohol: 13.5%

Residual sugar: 3.6 g/l

Tasting notes:  Dense and voluminous with sweet notes, a nutty-smoky blend of fruit and spice. Fully ripe yellow plums and orange accompanied by several spices, green capsicum; opulent, powerful and robust with plenty of creamy fruit, pronounced and weighty, muscular body, still demanding, long, needs some time.

Varietal: Dolcetto

Review: “Offers bright, clean fruit, with boysenberry and floral aromas and flavors. Full and very fruity. Delicious. Drink now. 2,000 cases made." –JS. 87 pts, Wine Spectator. 

Varietal: Syrah

Maturation: 14 to 18 months in oak barrels

Review: "Displays gorgeous aromas of freshly shaved vanilla bean, roasted coffee and well-aged tobacco, with supple currant, fig paste and black cherry fruit. The long finish really lets the minerality shine, with plenty in reserve for cellaring. Best from 2009 through 2020. 290 cases made." –JM. 93 pts, Wine Spectator.

Varietal: Nebbiolo

Alcohol: 14%

Tasting notes: The Cotta 2005 has a brilliant and intense ruby colour; the nose is, as always, the more fruit-driven, with notes of red and black fruits and nuances of mint. On the palate it displays notable length as well as a great combination of finesse and power, with layers of ripe fruits, more evidence as the wine opens up in the glass. The tannins are expressive and bold.

92 pts, Wine Spectator

93 pts, Wine Advocate

3 glasses Gambero Rosso

Varietals:  95% Sangiovese, Merlot, Canaiolo, Cabernet and Colorino

Soil type: Shale

Maturation: In second year oak “barriques” and 25 quintal barrels for 12 months

Alcohol: 13.5%

Suggested food: Simple red meat dishes, mushrooms, pate and mature dry dishes.

Tasting notes: Intense ruby red with slight shades of burgundy. Full, sweet, fruity with evident hints of vanilla combined with spicy phenols on the nose. On the bouquet, medium tannic structure, sweet at first, full central taste accompanied by a good level of acidity. Persistent fruity aftertaste.

Varietal: Syrah

Maturation: Oak barrels for 8 to 9 months

Review: "A touch of reduction blows off quickly in the glass, revealing ripe black cherry and currant fruit laced with coffee, hot stone and mineral notes. The grippy finish shows a touch of old school character. This is one for the cellar. Best from 2009 through 2013. 1,115 cases made." –JM 90 pts, Wine Spectator.

Varietals: 70% Merlot, 10% Cabernet Sauvignon, 20% Refosco

Maturation: Slavonia oak barrels and barriques for about 15 months.
After maturing in the wood barrels the wine ages for a further 4-5 months in bottles.

Suggested food: excellent with white and red meats, medium to ripe cheeses.


Tasting notes: Deep ruby red in colour.
On the nose, fruity with sensations of cherry and raspberry jam.
On the palate, elegant with delicate spicy notes. Dense warm tannin with notes of small red berries. 


Varietal: Trockenbeerenauslese 

Alcohol: 9%

Residual Sugar: 6.7 g/l

Best drinking: Now until 2010 

Review: "Crystal clear and stylish, exhibiting apricot and caramel flavors accented by herbs and smoke. Intense and concentrated, it has poise and persistence on the finish. Long, citrus-tinged aftertaste. Not imported into the U.S. Drink now through 2010. 415 cases made. –BS." 93 pts, Wine Spectator.

Varietal: Riesling

Review: "Excellent concentration here. This is rich and spicy, with a juicy texture and firm structure. Apricot, peach and lemon notes hold court, lingering nicely on the finish. Drink now through 2010. 1,000 cases made. –BS" 91 pts, Wine Spectator.

Varietal: Syrah

Maturation: Aged in oak barrels for 14-18 months

Review: “Very polished, with ripe, rounded structure holding plum sauce, licorice, Turkish coffee and mocha notes together. The long, plush finish lets the dark fruit linger. There’s plenty of grip, but it’s all absorbed by the fleshy core. Drink now through 2018.” – 93 pts, JM, Wine Spectator.

Varietals: 63% Grenache and 37% Shiraz

Alcohol: 15%

Maturation: 22 months in New American & French Oak Hogsheads

Winemaker: Brian Light 

Tasting notes:  Deep purple in colour. On the nose, ripe fruit characters with some dusty oak evidence. On the palate, excellent fruit flavours dominate a full palate and the soft tannin finish makes this a very complete wine. 

Varietal: Riesling

Alcohol: 9%

Residual sugar: 110 g/l

Suggested food: Partner with citrus based desserts or enjoy with cheese and fresh fruit at the meal’s end. 

Tasting notes / Review: Rich golden colour and an intense bouquet of apple blossom and stone fruits. Fresh, luscious white peach flavours with an elegant finish. 

“Divine, was back-blended with unfermented grape juice to keep the alcohol level low (9%). A well-defined nose with grapefruit, white peach, lemon curd and a touch of ginger, the palate has a lovely citrus lemon and clementine infused palate that is vigorous and slightly viscous in texture. The finish is much drier than the 110 grams per litre residual would presuppose, a superb well crafted wine’.” 92 pts, Neal Martin, The Wine Advocate.

Varietals: 76% Cabernet Sauvignon and 24% Merlot

Alcohol: 14%

Reviews: "An unequivocally good example of the blend with an almost chocolatey richness folded within the blackcurrant and cassis fruit; ripe, fine tannins and balanced oak." Drink [until] 2016.  Score - 91. (James Halliday, winecompanion.com.au, Nov. 2009)

"This is very impressive for its mass, complexity and the way it all holds together with so much going on. Colour is dark black garnet. Shows a maturing, very typical Aussie nose of ripe cassis, green bean, tobacco, cassis, gunpowder and cedary oak. It’s full bodied, dense yet vibrant with good acid cutting all that thickness. Tannins are well integrated, and there is a mineral echo on the finish very typical of the region. Best 2010 to 2015." Score - 91. (David Lawrason, Wine Align )

Selected as one of "Dave’s Faves" for this release on http://www.winealign.com

Varietal: Riesling

Alcohol: 10.2%

Residual sugar: 69.0 g/l 

Tasting notes: The colour is light yellow with some green hues.  On the nose, intense notes of concentrated peach, apricot, green apple, pink grapefruit and honey. The palate is medium to full-bodied, sweet and intense, with a fresh acidity that gives reason to it’s marvellous balance. Enjoy the long finish with duck liver pate or rich dishes of the like.

Varietal: Riesling

Review: "Reticent aromas, with apricot, cream and citrus flavors, very concentrated, yet compact in style. It turns pinched on the finish, but has length and intensity. Give it some time. Best from 2006 through 2013. 900 cases made. –BS" 90 pts, Wine Spectator. 

Varietal: Riesling

Review:  “An understated style, this is unctuous and dense, with pear, floral and orange aromas and flavors riding a keen edge of acidity. Seemingly weightless; beautiful texture, with a well-integrated botrytis element. Excellent length too. Drink now through 2020. 10 cases made. –BS ” 96 pts, Wine Spectator.  

Varietal: Nebbiolo

Maturation: 4-6 years in medium-sized French oak casks, Then at least 2 years in bottle.

Suggested food: Great structure and elegance, this wine can be matched with red meat, stew meat, ripe cheese and pasta.

Best drinking: 2010 - 2025

Tasting notes / Review:  Garnet-red color. Rich nose with a clear aroma , tobacco, spices, and white flowers with a constantly-evolving bouquet. 

"The 2000 Barolo La Rocca e La Pira reveals an extra dimension of expression in its dark cherries, plums, minerals, licorice, spices, leather and coffee beans. This big, dense and pure Barolo comes across as fresher and more vibrant than the Paje, yet it, too, can be enjoyed today with some air. It is a terrific effort from Roagna. Anticipated maturity: 2010-2025." 92 pts, Antonio Galloni, The Wine Advocate.  

Varietal: Nebbiolo

Maturation: 2-4 years in medium-sized French oak casks, Then at least 2 years in bottle.

Suggested food: Great structure and elegance, this wine can be matched with red meat, stew meat and ripe cheese.

Best drinking: 2013 - 2023

Tasting notes / Review: Ruby color with garnet-red shades. Rich nose with a clear aroma, violet, spices, and red fruits with a constantly-evolving bouquet. Full, austere and elegant taste with a great structure, consistent with the olfactory sensations.

"The 2003 Barolo Vigna Rionda is the newest addition to the estate’s line-up. Barolo lovers are well aware that Vigna Rionda is one of the most legendary sites in wine, so a new label is sure to elicit a high level of interest. Roagna’s Vigna Rionda is made from the oldest and most historic part of the hill, the same plots that were the source of the most legendary Riondas made in the past. Roagna’s 2003 Barolo Vigna Rionda opens with the essence of rose petals followed by gorgeous layers of red cherries, baking spices, cocoa, leather, menthol and licorice. At once delicate and powerful, it captures the essence of this famed site with remarkable elegance considering the less-than-ideal quality of the vintage. The 2003 Rionda saw a shorter period of oak aging than is typical for the estate’s other Barolos and I can’t help thinking that has helped maintain an additional level of vibrancy here. This is a promising Barolo, and it will be fascinating to see what Roagna can do in less extreme vintages. For now, it is an auspicious debut. Barolo is never inexpensive, but this wine offers superb value for the money. Anticipated maturity: 2013-2023." 92 pts, Antonio Galloni, The Wine Advocate. 

Varietal: Nebbiolo

Maturation: Average 8 years in 50-60 hectoliter French oak casks, then at least 2 years in bottle.

Suggested food: Great structure and elegance suitable for haute cuisine food, this wine can be matched with red meat, stew meat, ripe cheese and pasta.

Best Drinking: 2010 - 2028

Tasting Notes / Review: Garnet-red color. Rich nose with a clear aroma , tobacco, spices and white flowers with an excitingly evolving bouquet. Extraordinary escalation of different olfactory sensations. Full, austere and elegant taste with a great structure.

”The 1998 Barbaresco Crichet Paje is the estate’s top bottling from its home vineyard and this selection does not disappoint. It is an awesome effort, revealing a dark violet color and heady notes of menthol, minerals, black cherries, chocolate and cocoa along with masses of dark fruit that coat the palate with notable intensity as well as precision. This big, weighty Barbaresco is seriously in need of additional bottle age and should drink well to at least age 25. Anticipated maturity: 2010-2028.” 93 pts, Antonio Galloni, The Wine Advocate.

Varietal: Nebbiolo

Maturation: 5 - 10 years in medium-sized French oak casks. Then at least 2 years in bottle.

Suggested food: Matched with red meat, ripe cheese and pasta.

Best drinking: 2007 - 2017 

Tasting notes / Review: Garnet-red colour. Rich nose with a clear aroma, ethereal smell of tobacco, spices and white flowers with a great-evolving bouquet.

"The 1997 Barolo Riserva La Rocca e La Pira is loaded with ripe dark fruit, leather, tobacco, cedar and spice nuances. It offers outstanding length as well as balance in a style that captures the sweet, seductive style of the vintage. Although it retains good freshness for its age I wonder if a shorter stay in oak might have been beneficial in this hot vintage. Anticipated maturity: 2007-2017." 90 pts, Antonio Galloni, The Wine Advocate.

Varietal: Nebbiolo

Maturation: 8 years and sometimes longer in medium-sized French oak casks. Then at least 2 years in bottle.

Suggested food: Matched with red meat, complex dishes, ripe cheese and pasta.

Best drinking: 2010 - 2025

Tasting notes / Review: Garnet-red colour. Rich and ethereal nose with a clear aroma, tobacco, spices, with an excitingly evolving bouquet. 

"The 1998 Barbaresco Riserva Paje is a deep, penetrating effort, bursting with cherries galore along with notes of spices, licorice and menthol. Rich and full-bodied, yet supported by classic structure and big, imposing tannins, it is a vibrant, powerful Barbaresco that will require at least a few more years of cellaring. Anticipated maturity: 2010-2025." 91 pts, Antonio Galloni, The Wine Advocate.

Varietal: Nebbiolo

Best drinking: 2012 - 2024 

Review : "Giacosa’s 2004 Barolo Falletto is so compelling it will be hard not to drink it in its youth. This gorgeous Barolo reveals a deeply structured frame layered with sweet dark fruit, mint, spice and pine.  At once delicate and powerful, it is a beautifully finessed wine that is sure to provide much pleasure.  A recent bottle of the 1982 is a testament to the virtues of this great site as interpreted by Bruno Giacosa. Anticipated maturity: 2012-2024." 96 pts, Antonio Galloni, Wine Advocate .

Varietal: Pinot Noir

Soil type: Pigburn soil overlaid with Schist and uncemented gravels

Maturation: 10 months in 25% French new oak 

Alcohol: 14%

Tasting notes / Reviews:  Black char, thyme and spice aromatics.  A warm, rich, ripe entry into the mouth, elegant and refined texture with a soft long finish.

Nevis Bluff is a Pinot specialist, making only two wines: a Pinot Gris and a Pinot Noir. With their Pinot Noir, they mature the wines for ten months in oak (25% new). This wine won a Silver Medal at the 2006 Air New Zealand Wine Awards. At fours year old, it’s rounding out nicely and will drink exceptionally well right now with veal tenderloin, or age it another 2 years.

Silver Medal - 2006 Air New Zealand Wine Awards 

Varietal: Riesling

Soil type: Weathered, meager primary rock and sometimes contains iron.

Alcohol: 14%

Best drinking: 2010 to 2022

Suggested food: Hearty pork dishes, fish and chicken.

Review:  "Medium green-yellow. Attractive, uniquely spicy bouquet of plum, peach, anise, caraway and honey. Flavors of pineapple, grapefruit and lichee are carried by a brilliant acid structure, which lends this medium-to-full-bodied riesling a juicy mouthfeel. Elegant and already offering plenty of drinking pleasure, this superb wine shows excellent potential for aging. Drink 2010 to 2022."- 94 pts, Peter Moser, Stephen Tanzer’s International Wine Cellar, Nov./Dec. 2008.

Varietal: Grüner Veltliner

Soil type: Weathered, meager primary rock, sometimes containing iron.

Alcohol: 14%

Best drinking: Now to 2017

Suggested food:  Schnitzel, light fish, chicken and harder cheeses.

Review: “Pale green-yellow. Mango, pineapple and ripe apricot mingle with marshmallow, green peppercorn and fresh tobacco leaves on the nose. Similarly complex in the mouth, with apricot and mango fruit elegantly supported by vibrant acidity. This very appetizing wine is already nicely balanced and exhibits refreshing, crisp green apple on the lingering finish. Drink now to 2017.” - 92 pts, Peter Moser, Stephen Tanzer’s International Wine Cellar, Nov./Dec. 2008. 

“Rich, more tropical with lively acidity running through mango and white pepper flavours.” 90 pts, Tony Aspler

Varietal:  Grüner Veltliner

Soil type: Weathered, meager primary rock, sometimes containing iron.

Alcohol : 14% 

Best drinking: Now to 2017

Suggested food:   Schnitzel, light fish and chicken and harder cheeses.

Review: "Medium green-yellow. Multifaceted bouquet of yellow apple, thyme, marshmallow and honey. Complex flavors of black pepper, herbs and apple are supported by well-integrated acidity. The finish exhibits impressive finesse, with notes of crisp apple, ripe pear and salty minerality. Boasts very good aging potential. Drink now to 2017." -  93 pts, Peter Moser, Stephen Tanzer’s International Wine Cellar, Nov./Dec. 2008.

Varietal: Grüner Veltliner

Soil type: Weathered, meager primary rock, sometimes containing iron.

Alcohol: 12%

Best drinking: Now to 2014 

Suggested food: Schnitzel, light fish, chicken and harder cheeses.

Reviews: “Pale green-yellow. Still somewhat closed nose reveals discreet fresh pear and a hint of greengage plum, plus wet slate and white pepper. Tightly knit and finely chiseled on the palate, with grapefruit and apple notes lingering on the finish. Drink now to 2014.” 90 pts, Peter Moser, Stephen Tanzer’s International Wine Cellar, Nov./Dec. 2008.

“Peachy, white pepper flavours with a lovely mouth feel.” 91 pts, Tony Aspler

Varietal: Chardonnay

Soil type: Loess-loam soils to sandy gravel and deep humus-sand

Alcohol: 10%

Tasting notes / Reviews: Vigorous yellow-gold; in the nose a touch of gooseberries and lychees; on the palate delicate juicy sweetness with spicy acidity structure; delicious honey touch; long term finish.

“Buttery and rich, with baked peach, apple pie and cream flavors. Lush and well-structured on the fresh finish. Chardonnay. Drink now through 2012. 167 cases made.” 90 pts, Wine Spectator.

“A mouthful of sweet, honeyed pineapple.” 92 pts, Tony Aspler

Varietals: Chardonnay and Pinot Blanc

Soil type: Loess-loam soils to sandy gravel and deep humus-sand

Maturation: Fermented and aged in French barriques

Alcohol: 11%

Tasting notes / Review:  Deep, brilliant yellow-golden hue. Subdued, tropical fruit aromas.  A rich entry to a sweet, full bodied palate with vanilla, orange notes and an edge of acidity.  Will develop beautifully for a very long-term.

"Lush, smoky and rich, with layers of ripe fruit, spice and cream flavors. There’s a strong element of candied apricot as well, with notes of grapefruit and allspice on the finish. Gorgeous. Drink now through 2015. 125 cases made." 93 pts, Wine Spectator.

Varietal: Montepulciano

Soil type: Medium mixture with clay

Alcohol: 14.5%

Maturation: 30% of the wine in large wooden barrels and 70% in small wooden barrels for 12 months

Tasting notes / Reviews:  Quite opaque, with a dark crimson core to a dense, deep ruby rim.  High intensity on the nose, showing almost jammy, ultra ripe black cherry, dates and kirsch.  Complex layers of black licorice, mint and smoke are intertwined with more savoury notes of tomato paste, black olive tapenade and dry tobacco leaf.  The palate is full and lush, with sweet, ripe cherry, spearmint and coffee.  Tannins are also rich and full, caressing the mid-palate and drying on the finish.  The finish is long, with bitter chocolate and kirsch notes leaving you wanting more.

2 glasses Gambero Rosso

“Rich, full-bodied and firmly structured with black cherry and dark chocolate flavours and dusty tannins on the finish.” 92 pts, Tony Aspler

Varietals: Trebbiano, Pecorino, Passerina

Alcohol: 13%

Maturation: 100% stainless steel for 4 months

Suggested food: Grilled chicken

This wine is a blend of every white grape Ciu Ciu makes, including Trebbiano, Pecorino, Passerina and a touch of Chardonnay.  All grapes are grown organically, without any systemic fungicides, pesticides or herbicides.  Fermented in 100% stainless steel. Fresh, fun and exciting!

Tasting notes: Brilliant, pale yellow with green hues, this wine has an enticing tropical-fruit driven nose.  Notes of honeysuckle, lychee, peach pit, spearmint, fresh almonds and a touch of white pepper are evident on the nose.  On the palate, the wine is medium bodied, with balanced alcohol and acid.  The weight of the wine is plump, fresh and viscous, with a caressing mouthfeel.  Creamy lychee, almonds and crushed rock fill the mouth and linger on a medium to long finish.  Delicious, fun and fruity, enjoy now with grilled chicken or a l’aperitif with a variety hors d’oeuvres, including spicy shrimp, sashimi or prosciutto. 

Donatella Cinelli Colombini’s all-female wineries dedicate a wine to a man: the enologist Carlo Ferrini, who, from the outside, guides the production of the wines. He is the dragon that one can see in the label, while the doves who surround him are the seven women who work in the winery and sell the wine.

Varietals: 60% Sangiovese, 20% Merlot, & 20% Alicante

Soil type: Calcareos soil

Alcohol: 14%

Maturation: 18 months in French oak 

Tasting notes: Intense and brilliant ruby red in colour. Full, fine and complex with perfume notes of small red fruits on the nose. On the palate this wine is full, intense, persistent, with well balanced tannins. 

Varietal: Chardonnay 100%

Alcohol: 14.1%

Maturation: Aged in 100% French oak from the Allier, Never and Troncais forest for 11 months. This wine was further aged for an additional 12 months in the bottle.

Tasting notes: Rich with layers of grapefruit, pear, apple and spice. Flavours are also wrapped with delightful mineral notes, which are integrated with almond, caramel, vanilla, banana, smoke and toast. It is complex, rich with an explosion of fruit that is extremely well balanced. It has well defined depth, silky texture, balanced acidity and a clean crisp finish.

Varietals: Sangiovese, Cabernet Sauvignon, Cabernet Franc

Soil type: Shale

Maturation: In Massif Central oak barrels for 18 months

Alcohol: 13.5%

Best drinking: 2006 - 2018

Suggested food: This wine is suitable for accompanying red meat dishes with mushrooms and mature dry cheeses.

Tasting notes / Review:  The colour is intense ruby red. The bouquet is full, complex and fruity with hints of red fruits combined with signs of spicy touches of cinnamon and vanilla. On the palate this wine is structured, silky, elegant and persistent with a fruity aftertaste enhanced by a good level of acidity.

"The 2001 Terricci from Lanciola offers more evidence of just how good this vintage was in Tuscany and marks a new stage in the development of the estate. The spicy nose of raspberry and black currant fruit, the notes of graphite and cedar, and the long, rich, and balanced flavors (sizeable, ripe, and quite textured) all testify to quality grapes and able cellar work. Drink: 2006-2018." 92 pts, erobertparker.com

Varietals: Nebbiolo 50%, Pinot Nero 50%

Maturation: 24 months on its lees in this bottle

Tasting notes: Rosy in colour, fine and lasting taste, with a bouquet of Nebbiolo grapes, raspberries, violets, bread crust and yeast.  Very dry on the palate, with sweet tannins; well-balanced with a long, crisp finish.  Perfect as an aperitif, goes well with all plates except sweets.

Varietal: 100% Friulano

Soil type: Predominantly marl soil from the Eocene period.  Vines planted in 1968.

Alcohol: 13.5%

Maturation: 7-8 months in steel tanks 

Suggested food: Excellent as an aperitif, or served with ham, eggs or asparagus.

Tasting notes / Reviews: Straw-yellow colour, tending to lemon-yellow, with greenish reflections. On the nose, delicate, pleasant and characteristic aroma of almond, meadow flowers and a hint of pear. On the mouth, dry, delicately aromatic taste with an elegant background of bitter almond. Full-bodied and persistent.

2006 Friulano : "The 2006 Tocai Friulano is wonderfully pure in its expressive aromatics and focused fruit. This reference-point Tocai offers outstanding length as well as cut and should drink well over the next few years. Anticipated maturity: 2007-2009." 90 pts, Antonio Galloni eRobertparker.com

"Perhaps the finest example of all I tasted was Schiopetto Tocai Friulano 2006 Collio which, although creamy and flattering in texture, has wonderfully explosive fruit.  About seven per cent was fermented in large oak tonneaux."  Jancis Robinson

Varietals: Sangiovese 97%, Shiraz 3%

Maturation: Aged in 30 hectolitre Slavonia oak cask

Alcohol: 14%

Suggested food: Ideal with grilled meat but also with dishes of game.

Tasting notes: Cherry and aging extremely pronounced aromas such as leather, tobacco and liquorice. Very persistent and elegant!

 

Varietals: Sangiovese 97%, Shiraz 3%

Maturation: 3 months in 5 hectolitre French and Slavonia oak casks.

Alcohol: 14%

Suggested food: Meat pasta sauces, perfect for wild boar pasta sauces and roasted lamb.

Tasting notes: This medium bodied blend of Sangiovese with a touch of Shiraz (3%) was aged for 3 months in 5 hectolitre French and Slavonian oak casks.  It shows aromas of blackberry and raspberry, followed by light coffee notes.  Round and fairly tannic with bright acidity, the fruit notes persist with a long cherry finish.

Varietal:  100% Grüner Veltliner

Tasting notes:  Fully-developed, dense, deep nose, fruit loaf and dried yellow fruits, even preserved peaches and a little maracuja (passion fruit), toasted notes; lovely tropical fruit notes, a hint of violets, high residual sweetness but then a crisp, gripping acid kick.  Wonderfully creamy, juicy exotic flavours lead to a focused and long finish.

Certified Organic

Varietal: 100% Shiraz

Soil type: Deep Alluvial soil on Creek Flat

Maturation: 30 months new American Oak HogsHeads

Alcohol: 14.3%

Total production: 400 cases

Suggested food: Meat dishes, kobe beef with roasted portobello mushrooms.

Tasting notes: Full-bodied, opulent, and intensely flavored, this is a super rich Shiraz.

Varietals: Merlot 50%, Cabernet Sauvignon 29%, Cabernet Franc 21%

Soil type: Alluvial clay

Maturation: Aged in 100% French Oak for twenty-three (23) months.  The wine is further aged for a minimum of an additional 12 months in the bottle.  Aging in the bottle allows the wine to rest and round out its natural fruit flavour and aromatic attributes.

Alcohol: 13.8%

Tasting notes:  This Meritage (Bordeaux Blend) shows lots of fruit, with an intense and velvety mouth-feel. The palate reveals ripe cherry, currant, plum, strawberry, blueberry and wild berries.  The fruit is intertwined with hints of carmel, smoke and toast, overtop of complex earthy notes from careful bottle aging at the winery.  The wine is distinctively elegant, rich, yet well-balanced and follows through with quite a long finish.

Silver Medal - Finger Lakes International Wine Competition, New York

Varietal: 100% Caberlot

Tasting notes:  "The 2006 Carnasciale is insanely beautiful in this vintage. The bouquet alone is extraordinary. Scents of tar, smoke, grilled herbs, French oak and coffee beans seamlessly meld into an expressive core of perfumed dark fruit. This opulent wine possesses exceptional balance and poise, with persistent notes of minerality that provide balance and proportion. Though not inexpensive by any means, the 2006 Carnasciale offers outstanding relative value. Fans of Il Carnasciale won’t want to miss this beauty. Anticipated maturity: 2009-2021." Score 93 pts (Robert Parker Jr., erobertparker.com )

Varietals: Syrah 96%, Cabernet Sauvignon 2%, Grenache 2%

Soil type: Mix of weathering granite, serpentine, shale and limestone, with shale and limestone being the most predominant bedrock types.

Alcohol: 14%

Tasting notes / Reviews: Pepper, spices, tar and black treacle when young. Will develop the characteristics of damsons, raspberries and blackcurrants.

2005 Vintage: 93 pts Bon Appetit, 91 pts International Wine Cellar

PharaohMoans reflects their desire to honor the birthplace of wine. The label is printed to reflect papyrus paper-like paper in the shape of the Rosetta Stone using Hieroglyphics to describe the wine and vintage.

Varietals: 94% Merlot, Cabernet Franc 6%

Tasting notes / Review: "The 2006 vintage is not lacking in (flavor): Silky, elegant, and smoky, this California take on Pomerol is…cooler than, say, the bright, berry-filled 2005 vintage, showing more dark plum and earthy spice. Yet the wine’s structure and style are pure Barrett, which is to say they are pure artistry." Brett Anderson, Robb Report, October 2007

Wine Spectator, 93 points 2003 Vintage (07/05)

The 2006 harvest was a busy one due to dramatic growing conditions.  They started the year with heavy flooding and then a lot of rain in the Spring which lead to a delay in bud break by a few weeks. June brought beautiful conditions and the vines began to bloom and set fruit.  By mid-July they had record-setting heat that may have in fact aided the vintage to ‘catch up’.  Fall brought a cool, long growing season.  The extended hang time helped in the development of very complex, concentrated flavors.  Heidi is very pleased with the vintage and anticipates another complex yet elegant vintage.

The ‘06 vintage label was created by Louisiana artist George Rodrigue, best known for his famous loup-garou or “Blue Dog.”

More reviews on past vintages 

Varietal: Viognier

Maturation: New French Oak barrels and aged on the lees for two months.

Tasting notes: It is characterized by essences of ripe pineapple, lemon, grapefruit, and tangerine. A viscous mouth feel, balanced acidity, and subtle tones of toast and vanilla finish out with a lingering richness.

Varietal: Syrah

Suggested food: Enjoy with hearty stews, steak, and roasts or tomato based pasta dishes.

Tasting notes: Big, ripe, intense layers of blackberry, cherry, pepper, and meaty tones. Firm structure lends to this richly colored Syrah.

Varietals: Cabernet Sauvignon 67%, Syrah 20%, Merlot 8%, Cabernet Franc 5%

Maturation: 18 months in French and American barrels

Suggested food: Beef, game, or tomato based dishes

Varietals: Rich with black pepper, blackberry, cherry, chocolate, tobacco, and a long balanced mouth feel, it will continue to develop for the next 5 years.

Varietals: Cabernet Sauvignon  80%, Malbec 13%, Merlot 7%

Maturation: 16 months in new French oak

Tasting notes: This balanced wine is robust, with flavors of blackberry, cherry, cassis, tobacco, chocolate, smoke and spice, and long velvety tannins lend it to a long rich finish.

Varietal: Cabernet Sauvignon

Soil Type: Sandy loam over clay

Alcohol:  14%

Tasting notes:  This wine has a deep crimson in colour and displays intensely deep and fruity aromas of cassis, mulberry and plum.  The palate is rich with blackberry fruit flavours, complemented by cinnamon oak.  The finish is long, with hints of fruitcake with lifted mint-like notes.  Enjoy with stewed meats and mushroom risotto.    

Varietals: Cabernet Sauvignon, Cabernet Franc, Merlot.

Maturation: 18 months in 225 liter casks

Suggested food: Rich meat dishes and ripe cheeses.

Tasting notes / Review: Intense, deep ruby red in the colour. Fine and broad with notes of small black fruits and pleasant spicy sensations. Full and with a great structure sustained by mature, silky tannins; nuances of coconut and tobacco, with long persistence on the palate.

"Gorgeous aromas of blackberry and currant, with hints of vanilla. Full-bodied, with fine tannins and a silky finish. Balanced and refined. Cabernet Sauvignon, Cabernet Franc and Merlot. Best after 2008. 1,000 cases made." 90 pts James Suckling, Wine Spectator

93 pts David Lawrason

Varietal: Petit Verdot 100%

Maturation: 16 months in French oak barriques.

Suggested food: Rich meat dishes and ripe cheeses

Tasting notes: The wine has a deep ruby colour with violet highlights.  The nose explodes with small black ripe fruits, as well as vanilla and spicy notes from the oak maturation.  On the palate, the wine has a fine structure, characterized by dense elegant tannins, rich berry flavours and prolonged persistence on the palate.

2004 Maremma A Solo "Intense blackberry and floral aromas follow through to a full body, with chewy tannins and a blackberry and cherry finish. Petit Verdot. Best after 2008. 2,500 cases made." 88 pts James Suckling, Wine Spectator

Varietal: Chenin Blanc 100%

Tasting notes: This wine has ripe aromas of honey, citrus and apricots. The balanced structure and long finish give you a powerful wine to enjoy on its own as an aperitif or with dessert. It also makes an excellent accompaniment to light desserts, many cheeses and the occasional rich and creamy seafood dish.

Varietal: Cabernet Sauvignon

Tasting notes:  Brilliant ruby red with hints of garnet in colour. Generous aromas remarkable for their velvety elegance, infused with ripe fruit and subtle notes of spice and herbs. Expansive and well-rounded in the mouth, displaying soft tannins and a judicious acidity in perfect balance with the wine’s structure and body. The remarkably length finish features alluring notes of wild berries and spice.

Varietal: Pinot Grigio

Alcohol: 13%

Tasting notes / Review: Straw yellow with greenish highlights in colour. Ripe, intense fruitiness with aromas of spring and summer wildflowers. Expansive in the mouth, soft-textured and with a good complement of acidity; the fruit and floral charateristics carry through nicely from the nose into a lingering, markedly fruit-laden finish.

"Intense, slightly oxidative nose, very ripe concentrated stone fruit, smoke, wheat bread. Rich, succulent palate, long finish. Very serious Pinot Grigio, though more Pinot Gris like in style.  Fully dry. Nice." 90 pts, John Szabo, MS, Wine Access First In Line eReport 

Varietals: Sangiovese 90%, Canaiolo Nero 10%

Tasting notes: Ruby red in colour, with an intense and persistent bouquet and on the palate, dry and harmonious.

Varietals: Sangiovese 30%, Cabernet Sauvignon 30%, Syrah 30%, Petit verdot 10%

Soil type: Medium texture, sandy

Maturation: 12 months in new Allier French barriques + 12 months in-bottle refinement.

Suggested food:  Meat dishes 

Tasting notes / Review: Sancta Catherina is highly concentrated wine with fragrances of dark-coloured fruit, hints of chocolate. It is soft and rounded to the taste. 

“This is rich and decadent on the nose, with blackberry, coffee and vanilla aromas. Full-bodied and very concentrated. Round-textured. New World like. Impressive and rich. Prugnolo Gentile (Sangiovese), Syrah, Cabernet Sauvignon and Petit Verdot. Best after 2010. 335 cases made.” 92 pts, JS, Wine Spectator.

Varietals: Grapes selected from the Bossona vineyard, Sangiovese 100%

Maturation: 24 months in Slavonic oak barrels and 12 months in-bottle refinement.

Aging possibilities: over next 20 years

Suggested food: Red meats and mature cheeses

Tasting notes: The Vino Nobile Riserva Bossona is from the fruit of their best vineyard. It is well-structured, complex, elegant and balanced. Its essentially ruby colour tends towards granite and its fragrances are intense but refined with hints of violets. It has a good presence of tannin and it is velvety and soft in the mouth.