Le Sommelier Inc.

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. 

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.

Review: "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.

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.

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: Red with purple shades in colour, deep vanilla perfume on the nose and smooth and full-bodied on the palate.

2 glasses Gambero Rosso

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 / Reviews: The wine has a medium yellow core with a faint green tinge. Nose explodes with exotic fruits like guava and pineapple, as well as some orange peel, lime and anjoy pear.  The body is lush and fresh, with loads of pineapple and white peaches, with crisp notes of green apples on the finish. 

1 glass Gambero Rosso

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

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.

Gold Medal - Los Angelas County Fair

Bronze Medal - Orange County Fair

91+ Dean Tudor, Trade Wind Diary, Toronto

Varietals: Sangiovese, Cabernet Sauvignon, Cabernet Franc

Soil type: Shale

Maturation: In Massif Central oak barrels for 18 months

Alcohol: 13.5%

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

Tasting notes:  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.

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: Fruiliano 100%

Soil type: Marly

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 Fruiliano:

"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.

Varietal: Shiraz 100%

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.

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) reveals lots of fruit.  The mouth feel is like velvet.  Unveiled on the palate are ripe cherry, currant, plum, strawberry, blueberry and wild berries.  The fruit is intertwined with hints of caramel, smoke, and toast that are wrapped around the fruit.  It is complex, rich, and has fruit that is extremely well balanced.

Silver Medal - Finger Lakes International Wine Competition, New York

Varietal: Caberlot 100%

Best drinking: 2009 - 2017 

Tasting notes / Review: "The 2005 Il Carnasciale possesses gorgeous, exotic aromatics that meld into a finessed expression of wild herbs, cracked black pepper, red fruits, tobacco and flowers. This is a truly joyous wine imbued with tons of personality. It has less structure than its bigger sibling, but that will allow it to drink well relatively early. This is a very strong effort in this vintage. The entry-level Il Carnasciale is made from the barrels that are culled from the estate’s top selection, Il Caberlot. In 2005, these were generally lots from the younger vineyards. Anticipated maturity: 2009-2017." 90 pts, Antonio Galloni, Wine Advocate June 2008

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%

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.

Varietal: Caberlot 100%

Best drinking: 2014 - 2024

Reviews: "The 2004 Caberlot looks to be the finest effort yet from this estate. It is not to be missed. Anticipated maturity: 2014-2024. All class and elegance, the stunning 2004 Caberlot presents expressive, exotic aromatics and layers of black currants and blueberries buttressed by prominent mineral notes on an ample frame with fine tannins. Showing plenty of structure as well as stuffing, it should offer its most rewarding drinking beginning around age ten, so patience will be required." 95 pts, Antonio Gallioni, Wine Advocate

Full and velvety, with lots of black pepper and blackberry and lots of fruit. Very long and rich. Solid. There’s plenty going on in the bottle. Tastes more like Syrah than Cabernet and Merlot. Best after 2010. 330 cases made." 93 pts, James Suckling, Wine Spectator

3 glasses Gambero Rosso

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

Soil type: Calcareos soil

Alcohol: 14%

Maturation: 18 months in French oak 

Tasting notes / Reviews: "Wonderful nose of blackberry, raspberry, mineral and meat. Full-bodied, with a solid core of silky tannins and a long caressing finish. A new wine. Il Drago ("the dragon") is consulting enologist Carlo Ferrini, and the seven doves are the women who work in the winery. Sangiovese, Merlot and Alicante Best after 2009. 2,500 cases made." JS 92 points, Wine Spectator

"Intense, rich, complex wine - lots going on here wood spice, earth, clean but woodsy, lots of ripe black fruit. Dry, firm, grippy tannins, very solid, masculine, a touch rustic, lots of power. Long finish. Very nice value here, tannins need time to soften." 90 pts, John Szabo, MS, Wine Access First In Line eReport

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.

Aging possibilities: 20 years

Suggested food:  Meat dishes 

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

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. 

Varietal: Sangiovese

Soil type: Clay

Maturation: 24 months in 33hl Slavonian oak barrels, 6 months in bottle refinement.

Tasting notes: The Vino Nobile has a bright ruby colour, intense fragrances of ripe cherries and plums while to the taste it is dry, well-balanced and persistent. It is best drunk with traditional Tuscan dishes such as, pappardelle with a meat sauce or with steak.

Varietal: Sangiovese

Maturation: Brief period with Slavonian oak barrels + 3 months in-bottle refinement.

Tasting notes: The Rosso di Montepulicano is a young wine with a lively ruby-red colour. It is full of fruity fragrances. It is dry to the taste, fresh and pleasantly tannic. It is best drunk with typical Tuscan antipasti such as crostini and salami. 

Varietals: Montepulciano 60%, Sangiovese 40%

The blend is made from a selection of Montepulciano, Sangiovese and Lacrima grapes, from organically grown vines that are well exposed to then sun and well aired.  The grape yield per hectare varies according to the potential of the vines and according to the vintage, however is usually no greater than 80-90 quintals. Vinification is done separately for each varietal, in temperature controlled fermentation process.  Refinement takes place over a period of 24 months, of which 10 months is in barriques and tonneaux, 10 months in stainless steel and 4 months in the bottle.

Varietal: Verdicchio 100%

Alcohol: 13.5%

Suggested food: Lovely with shellfish

Obtained from the harvest of Verdicchio grapes with a yield per hectare that is lower than required by the production regulations and that varies according to the seasonal trend. The harvesting in this case is also manual, with soft pressing. Fermentation occurs at a controlled temperature in stainless steel vats. This wine expresses all the classic qualities of the Verdicchio.

Tasting notes: The wine is pale straw with light green hues.  Seductive notes of lychee, honeysuckle, peach pit, almonds and spearmint fill the nose, and on the palate, the almond and lychee notes really come through quite clearly.  Medium bodied, the wine has fresh acidity, with a pleasing, caressing mouthfeel.

Varietal: Verdicchio 100%

Alcohol: 14.5%

This wine was made from organically grown Verdicchio grapes, where the vines struggle for nutrients and water on slopes with a 20-30 degree incline, facing optimal southwestern sun exposure. The yield remains relatively low with the norm, at 50-60 quintals per hectare, which shows in the concentration and power of the fruit on the palate. The grapes are left on the vine until they are almost over-ripe (some are even botrytis-affected), then hand-harvested and placed in small, 20 kg cases. The utmost care is taken to harvest only the ripest fruit and therefore several passes through the vineyards are required. Fermentation occurs in stainless steel vats until the wine is almost fully dry. You will notice that despite the high alcohol, this wine is made with delicate precision, beautifully balanced between alcohol, clarity and richness of fruit and acidity.

Varietal: Nebbiolo 100%

Maturation: 18-20 months in French barrels, 25% new, 75% 2-4 years old.

Alcohol: 14.5%

Total production: 710 cases

Best drinking: 2010 - 2022

Tasting notes / Reviews:  Intense ruby colour, fruit driven nose with notes of red and black fruit. The tannins are expressive and bold.

"Focused aromas of sandalwood, blackberry and plum follow through to a full-bodied palate, with loads of chewy tannins and a long, long finish. This is very concentrated, yet remains balanced. Needs lots of time in the bottle. Best after 2012. 710 cases made."
93 pts James Suckling, Wine Spectator Dec 2007.

"Sottimano’s 2004 Barbaresco Cotta is perhaps slightly less elegant than the Curra, but it reveals a more immediate personality in its powerful, fruit-driven style, with sweet dark fruit, toasted oak and mentholated, balsamic notes. Despite its generous ripe fruit this wine has plenty of length and supporting structure underneath. It is fairly approachable today, but should also age gracefully. Anticipated maturity: 2010-2022." 92 pts Antonio Galloni, Wine Advocate October 2007

"Clean, fresh, more modern expression, perfumed cherry essence, black licorice. Dry, firm, seductive, full tannins, needs 4-5 years to soften, but great elegance, and length. Lovely modern expression – Burgundian-like elegance." 92-93 pts, John Szabo, MS, Wine Access First In Line eReport 

92 pts Stephen Tanzer

Varietal: Nebbiolo 100%

Soil type: Limestone, clay and sand

Maturation: 30 months in French oak barriques and 35 hl casks, followed by 12 months in bottle.

Every year, the Deltetto family personally selects the best vineyards in the crus of Monforte and La Morra with the objective of producing the best Barolo they can.  The name “Sistaglia” (which means “to rise”), defines the character of this wine, which is consistently amongst the best reds in the Langhe.

Tasting notes: The wine has an intense ruby colour with shades of purple.  The bouquet and palate exude ripe red berried fruits and jam, with a firm, elegant tannin structure indicative that this wine is built for a long ageing period. Enjoy with rich pastas and rare cuts of meat.

Varietal: Barbera 100%

Soil type: Limestone, clay and sand

Maturation: 18 months in new barriques of French oak and in bottles for 6 months.

Tasting notes / Reviews: Intense red colour with violet reflections, bouquet of jam and vanilla give a great warmth, structure and elegance in the mouth. Goes well with second plates or simply on its own whilst contemplating.

3 glasses Gambero Rosso

Varietal: Moscato 100%

Soil type: Limestone, clay and sand

Suggested food: Tarts and pastries

Tasting notes / Reviews: Straw yellow colour, bouquet of peaches and rose petals, fresh and sweet in the mouth. Goes well with all sweets but in particular with tarts and dry pastries.

"This wine has an outrageously aromatic, unmistakable Muscat nose of elderflower, peach blossom and apricot compote that is highly inviting. The palate is sweet yet not cloying, the 120 grams of residual sugar nicely balanced by vivid acidity and effervescence. Long, perfumed finish. This is an archetypical example of Moscato d’Asti, right on the money." 89 pts John Szabo, MS, Wine Access First In Line eReport

Varietal: Chardonnay 100%

Soil type: Marly limestone soil

Maturation:  Vinified and matured in oak barrels (20% new)

Best drinking: 3 - 15 years

Tasting notes: A light golden robe, an expressive bouquet with a supple and fresh body: a wine full of promises. Full and pleasing, this Chablis has the lightness and the brilliance of the finest wines and an amazing aromatic persistency.  Today, freshness and a fruity aroma characterize this wine, which still needs about 10 years to develop a perfect harmony and this typical firestone-bouquet of Grands Crus.

Varietal: Chardonnay 100%

Soil type: Marly limestone soil

Maturation: 9 months on the lees in stainless steel

Best drinking: 2008 - 2013

Tasting notes: This wine is made from 30 year-old vines and was vinified in stainless steel at a controlled temperature of 15 degrees celsius, and further matured for 9 months on the lees.  The grapes, which are harvested when fully ripe, give the wine a very strong and complex bouquet. With the passage of the time, the honey and acacia aromas, which characterize the wine when it is young, will fade into fragrances of dried fruits and hazelnut.. The grapes, which are harvested when fully ripe, give the wine a very strong and complex bouquet. With the passage of the time, the honey and acacia aromas, which characterize the wine when it is young, will fade into fragrances of dried fruits and hazelnut.

Varietals: Merlot 70%, Cabernet Sauvignon 28%, Malbec 2%

Alcohol: 12.5%

Tasting notes: When young, this wine reveals aromas of red fruit. After being cellared for 5 years, aromas of leather and cocoa are associated with the red fruits which are still present. The tannins become more silky, and the wine reveals all it’s complexity. 

Varietal: 100% Cabernet Franc

Soil type: Limestone, clay, quartz and sand

Maturation: 100% stainless steel for 9 months

Alcohol: 12.5%

Varietal: Cabernet Franc 100%

Soil type: Limestone, clay, quartz and sand

Maturation: 12 months in barrel

Alcohol: 12.5%

Tasting notes:  A ruby colour, firm and clear. A pretty perfume, fresh and complex in the classical, spicy style of Bordeaux.

Varietals: Merlot 40%, Cabernet Sauvignon 20%, Malbec 20%

Soil type: Limestone, clay, quartz and sand

Alcohol: 12.5%

Varietals: 80% Merlot, 20% Cabernet Sauvignon

Alcohol: 12.5%

Tasting notes: Dark purple red colour, with an expressive complex nose which combines mature black fruits interlaced with spicy, woody notes.

Varietals: Merlot 85%, Cabernet Sauvignon 15%

Soil type: clay

Alcohol: 12.5%

Tasting notes: A beautiful shade of purple, spicy, vanilla and violet notes with a smoky touch; in the mouth black fruits, licorice and pleasant velvety tannins.

Varietals: Merlot 75%, Cabernet Sauvignon 10%, Cabernet Franc 10%, Malbec 5%

Soil type: Clay

Alcohol: 13% 

Tasting notes: Red fruits combined with spicy notes and highly aromatic.

Varietal: Nebbiolo 100%

Best drinking: 2012 - 2024

Tasting notes / Reviews: Garnet red colour with orange reflections. Ample and complex bouquet with notes recalling truffle and liquorice. In the mouth it feels dry, full and velvety, unfolding a great personality.

"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. There will be no 2005 or 2006. Anticipated maturity: 2010-2020." Antonio Galloni 96 pts, Wine Advocate, Dec 2007.

Varietal: Nebbiolo 100%

Best drinking: 2010 - 2020

Tasting notes / Reviews: Intense garnet red colour. Rich bouquet recalling withered flowers, mint, spices and undergrowth. Dry and balanced flavour with tannic texture and pleasing aftertaste.

"The 2004 Barolo Vigna Croera reveals pretty aromatics and notes of smoke, tar, roses, herbs and the small red fruits that are characteristic of the wines of La Morra. Made in a medium-bodied, delicate style it possesses a graceful, feminine personality and finessed tannins. Even though the wine continued to gain weight in the glass I noted that it was less expressive than when I tasted it from barrel in April 2007. The Croera is made from a high altitude plot in the Serradenari district of La Morra. This site has never been particularly well regarded for Nebbiolo. Long-time oenologist Dante Scaglione told me he expects the vines to only yield top-flight Barolo in truly great vintages. There will be no 2005 or 2006. Anticipated maturity: 2010-2020." Antonio Galloni 90 pts, Wine Advocate, Dec 2007.

Varietal: Cabernet Franc 100%

Soil type: Clay & silex (Argilo-siliceux)

Maturation: 18 months in 2/3 new oak

Alcohol: 12.5%

Total production: 450 cases

Best drinking: 2012 - 2022

Suggested food: Red meats such as venison, w/ complex sauces. Shitake mushroom dishes.

Tasting notes / Reviews: This historical walled vineyard lies in front of the castle in Chinon, which is situated near the Vienne River, one of the tributaries of the Loire.  These vines enjoy a southern exposure on five levels of terraces facing the fortress of Chinon and the Vienne, thereby maximizing sunlight and warmth.  

"A big note of dark cocoa leads the way, with smoky bacon, mesquite and grilled herb flavors, all pushed by a large core of dark plum and currant preserve. Herb and iron notes flitter on the finish, but this is tight for now, so cellar. Best from 2008 through 2012." – 93 pts, JM - Wine Spectator

Varietal: Cabernet Franc 100%

Soil type: Tuffeau (clay, chalk)

Maturation: 12 months in 7 year old oak, on lees with racking

Alcohol: 12.5%

Total production: 2000 cases

Best drinking: 2007 - 2010

Suggested food: Rabbit stew; light, creamy cheeses

Tasting notes / Reviews: This vineyard is situated on soil composed mainly of clay and chalk, locally referred to as tuffeau (Touraine’s local stone).  It is out of this stone that Raffault’s underground wine cellars were dug during Roman times.  Light, bright and slightly vegetative in their youth, these wines reveal their fullness after 5 - 10 years of cellaring.

"Juicy and structured, but accessible now, with dark currant, bacony toast, olive, briar and bittersweet cocoa notes running along the brambly tannins. The solid finish is filled with mineral and tobacco. Drink now through 2010." – 90 pts, JM - Wine Spectator

Varietals: Pinot Noir 90%, Chardonnay 10%

Soil type: Limestone & marl

Maturation: 24 months on lees in btl + 1 yr in btl after disgorgement

Alcohol: 12%

Total production: 900 cases

Best drinking: Enjoy over the next 10 years

Suggested food: Fish, shrimp, scallop dishes. White meats & game, such as partridge w/ truffle strips. Oven-baked capon de Bresse w/ morelle sauce.

Tasting notes: Careful and meticulous care has been taken to ensure only the best grapes are used to make this wine, Grand Cru classé à 100%. Bottles are hand-riddled and hand-disgorged, in a house that produces only 45,000 bottles annually. The complexity of this Grand Cru Pinot Noir is wonderfully expressed in the assemblage, similar to the Tradition Brut, but in the Réserve Brut, the reserve wines used are older and more expressive. In addition, each bottle sees additional year of cellaring before being released.

Varietals: Pinot Noir 90%, Chardonnay 10%

Soil type: Limestone & marl

Maturation: 24 months on lees in btl + 1 yr in btl after disgorgement

Alcohol: 12%

Total production: 900 cases

Best drinking: Enjoy over the next 10 years

Suggested food: Fish, shrimp, scallop dishes. White meats & game, such as partridge w/ truffle strips. Oven-baked capon de Bresse w/ morelle sauce.

Tasting notes: Careful and meticulous care has been taken to ensure only the best grapes are used to make this wine, Grand Cru classé à 100%.  Bottles are hand-riddled and hand-disgorged, in a house that produces only 45,000 bottles annually.  The complexity of this Grand Cru Pinot Noir is wonderfully expressed in the assemblage, similar to the Tradition Brut, but in the Réserve Brut, the reserve wines used are older and more expressive.  In addition, each bottle sees additional year of cellaring before being released.

Varietals: Pinot Noir 90%, Chardonnay 10%

Soil type: Limestone & marl

Maturation: 24 months on lees in btl + 1 yr in btl after disgorgement

Alcohol: 12%

Total production: 916 cases

Best drinking: Enjoy over the next 10 years

Suggested food: Fish, shrimp, scallop dishes. White meats & game, such as partridge w/ truffle strips. Oven-baked capon de Bresse w/ morelle sauce.

Tasting notes: Careful and meticulous care has been taken to ensure only the best grapes are used to make this wine, Grand Cru classé à 100%.  Bottles are hand-riddled and hand-disgorged, in a house that produces only 45,000 bottles annually.  The complexity of this Grand Cru Pinot Noir is wonderfully expressed in the assemblage, similar to the Tradition Brut, but in the Réserve Brut, the reserve wines used are older and more expressive.  In addition, each bottle sees additional year of cellaring before being released.

Varietal: Sangiovese Grosso

Distillation method: Distilled in pot still 

Alcohol: 42%

Pouring temperature: 10-12°C

Recommended glass: Small long stemmed tulip-shaped glass

Suggested food: Chocolate and dry pastry 

Tasting notes: Crystal clear and transparent as to colour tonality. Nose; intense and penetrating fragrance expressing a bouquet rich in hints of fruit and jam. Palate; decidedly harmonic, flows smoothly on the palate. Lingers long, with a rich and balanced aftertaste.

 

Varietal: Sauvignon Blanc 100%

Maturation: 40% spent four months including fermentation in new French oak hogsheads.

Alcohol: 13%

Varietal: Cabernet Sauvignon 100%

Maturation: 28 months in 10% new French oak hogsheads 90% older American and French oak barrels.

Alcohol: 14%

Tasting notes / Reviews: Darkest crimson and viscous when swirled in the glass. Berry fruit is ripe and perfumed with raspberry, blueberry and classic Coonawarra mint, these are complimented by vanilla and charry oak characters. Sweet blackcurrant, blackberry and dark chocolate flavours upfront and stalky/savoury characters at the finish. The structure is firm but not astringent - plush is an apt descriptor - and there is great length. Cellaring up to 5 years.

"The 2004 Cabernet Sauvignon “Vitulus” is similarly styled but more forward than the 2003. The tannins are softer and the wine is a bit less structured. It can be enjoyed now and will provide pleasure through 2020." 89 pts Robert Parker’s Wine Advocate

Varietal: Cabernet Sauvignon 100%

Maturation: Eighteen months (including malolactic fermentation) in 25% first use French oak barriques, 40% second use and 35% older French and American barriques and hogsheads.

Alcohol: 14%

Tasting notes / Reviews: Intense, almost black with crimson edges. This wine may throw a light crust after a couple of years in the bottle. Very good varietal and Coonawarra definition with plenty of blackcurrant, blueberry and stalky fruit aromas complemented and cedar like, toasty oak. Just a hint of cigar box giving away the very cool Vintage Conditions. Medium-bodied with a well-rounded rich texture. At first the palate has black olive and vanilla bean characters; the middle palate has plenty of currant fruit flavour with the charry, roasted coffee bean characters coming from the oak at the finish. Cellaring potential, 5 – 7 years.

"The 2003 Cabernet Sauvignon “Bos” was barrel fermented and aged in a mix of American oak hogsheads and French barriques. Purple/black in color, the wine exhibits a fragrant bouquet of earth, cassis, black currants, and dark chocolate. This leads to a medium-bodied, elegant Cabernet with layered red and black fruit flavors, chocolate, and ripe tannins. Give it 2-3 years to fully blossom and drink it through 2023." 90 pts Robert Parker’s Wine Advocate

Varietal: Cabernet Sauvignon 87%, Merlot 10%, Cabernet Franc 3%

Maturation: 100% 1st use, hand selected, tightly grained French oak

Alcohol: 14% 

Tasting notes / Reviews: Fragrant and perfumed with hints of spearmint and violets at first. After a little time in the glass there is a rich amalgam of plums, currants and cedar. Currant and cedar flavours with fruit sweetness and fine dry tannins with intensity and balance. The long aftertaste is of black currant and dark chocolate. Cellaring potential, 20+ years.

96 pts James Halliday, Gold medal, 2006 Royal Adelaide Wine Show 

Varietal: Alicante Bouchet 100%

Soil type: Rich alluvial soil on Creek Flat

Maturation: no wood treatment

Alcohol: 10.5%

Total production: 300 cases

Suggested food:  Pizza with fresh tomato, cheese, basil or curry, or raspberry frangipane tart.

Varietal: Semillon 100%

Soil type: Sandy Loam adjacent to the creek

Maturation: 8 months old French Barriques

Alcohol: 13.3%

Total production: 475 cases

Tasting notes / Reviews: "The dry-grown 2005 Semillon was tank-fermented and spent 8 months in seasoned French oak. Medium straw-colored, it offers an expressive perfume of mineral, melon, spring flowers, and candle wax. This leads to a medium-bodied, ripe, well-balanced Semillon with good depth and length. Enjoy it with shellfish over the next 2-3 years." 89 pts Robert Parker’s Wine Advocate

Varietal: Semillon 100%

Soil type: Sandy Loam adjacent to the creek

Maturation: 10 months old French Barriques

Alcohol: 14.4%

Total production: 425 cases

Suggested food: Smoked salmon with salad nicoise, duck terrine with onion jam and arugula salad w/cider vinaigrette, chicken or pork with garlic, butter, and sage, fish (thick fillet or Atlantic salmon) pan fried in butter w/herbs or a cheese plate with figs, walnut & date loaf (one of the winemakers favourites).

Tasting notes / Reviews:  "Loan’s winemaker, the talented Chris Ringland, has fashioned a 2002 Semillon offering exuberant lanolin, waxy, citrus oil notes, medium to full body, tremendous fruit intensity, and a long, dry, concentrated finish. Made from 9-year-old vines and aged in old oak, it tips the scales at 14.2% alcohol. The Australians believe these wines age well, but I enjoy my whites during their exuberant, aromatic youth, so I would drink this Semillon over the next 2-3 years. This is an excellent debut release from this up and coming Barossa producer." 90 pts Robert Parker’s Wine Advocate

Varietal: Nebbiolo 100%

Soil type: Calcareous – clay

Maturation: 18 months in wood (70% oak barrel – 30% barriques)

Alcohol: 14.5%

Suggested food: Braised meats, game in wine, roasts and matured cheeses.

Tasting notes / Reviews: It has a rich, brilliant garnet red colour. Its nose appears candid, elegant and strong, evoking tobacco, spice, liquorice and fruit. In the mouth it appears full, rounded, strong bodied and well balanced.

Varietal: Nebbiolo 100%

Soil type: Calcareous – clay

Maturation: 18 months in wood (70% oak barrel – 30% barriques)

Alcohol: 14.5%

Suggested food: Braised meats, game in wine, roasts and matured cheeses.

Tasting notes / Reviews: It has a rich, brilliant garnet red colour. Its nose appears candid, elegant and strong, evoking tobacco, spice, liquorice and fruit. In the mouth it appears full, rounded, strong bodied and well balanced.

"A truly sumptuous wine, it melds seamlessly together an elegant aromatic medley ennobled by scents of citrus, smoky oak and pungent earth, superb tannins and a powerful, concentrated palate that still manges to convey true elegance." Gambero Rosso, Italian Wines 2008

Varietal: Sauvgnon Blanc 100%

Maturation: 100% stainless steel for 7 months

Alcohol: 13.6%

Best drinking: Drinking now

Tasting notes:  This Sauvignon Blanc is rich with layers of apple, melon, lemon-lime, grass, gooseberry, grapefruit and a hint of spice, wrapped with delightful mineral notes.  It is complex, rich and fresh, with an explosion of well balanced fruit.  It has a silky texture, balanced acidity and a clean, crisp finish. 

Varietal: Nebbiolo 100%

Soil type: Calcareous – clay

Maturation: 18 months in wood (70% oak barrel – 30% barriques)

Alcohol: 14.5%

Suggested food: Braised meats, game in wine, roasts and matured cheeses.

Tasting notes / Reviews: It has a rich, brilliant garnet red colour. Its nose appears candid, elegant and strong, evoking tobacco, spice, liquorice and fruit. In the mouth it appears full, rounded, strong bodied and well balanced.

"It starts out full and warm on ripe cherry-led aromas with minerally, earthy undertones. The lingering, deeply harmonious palate has well-modelled tannins and confirms the wine as a fine interpretation of the vintage." Gambero Rosso, Italian Wines 2007 

3 red glasses Gambero Rosso (out of 3)

Varietals: Blend of many different types of apples

Alcohol: 41%

Elegant, persistent, with a refreshing intensity. Bright colour combined with copper and amber nuances. It’s very persistent aroma recommends it for drinking as a "Trou Normand" (during a meal), and for accompanying local cheeses. Good base for cocktails.

Varietal: Pinot Noir 100%

Soil type: Limestone and marl

Age of vines: 20 years 

Maturation: 10 months in French oak

Alcohol: 13.3%

Best drinking: 2004 - 2007 

Suggested food: Red meats; grilled meats

Tasting notes: When you imagine a red wine from the Côte d’Or, you might imagine a light to medium bodied wine, with red berries and wet earth characteristics on the nose.  That description accurately describes this Old World style Pinot Noir. The vines enjoy a eastern, south-eastern exposure to the sun, on moderately flat plains of limestone and marl, a soil ideally suited to Pinot Noir. 

Varietals: Avesso, Loureiro

Soil type: Granitic sandy soil

Alcohol: 12.5%

Total production: 1250 cases

Best drinking: 2008 - 2010

Tasting notes / Reviews:  A unique style of Vinho Verde that is weighty and concentrated, without any carbon dioxide. João Pedro Araujo, owner of Casa de Cello, believes that the only reason one would have any spritz in a Vinho Verde is to mask faults in the wine. As he says, he has nothing to hide! And rightly so - this "Green Wine" is crisp, with a lively backbone of acidity. With notes of pear, fresh herbs and white peaches on the nose, the palate is dry, with a rich, green apple creaminess on the palate complimented by a long, refreshing finish. Very versatile, and pairs especially well with oily fish.

"Really very pretty fresh aromas like lemon drops, fresh herbs and minerals; highly inviting. Bone dry, clean, electrifying acidity. Deceptively light and delicate, this wine really lingers nicely on the palate with a whack of fresh citric fruit and floral notes. No CO2. Ideal summer sipper – drink now, though I suspect it will also hold for a year or two." 88+ pts, John Szabo, MS, Wine Access First In Line eReport

Varietals: Touriga Nacional, Tinta Roriz

Soil type: Granitic sandy soil

Alcohol: 13.5%

Total production: 420 cases

Best drinking: 2008 - 2020

Tasting notes/ Reviews: Rich and intense dark cherry colour. Floral notes on the nose. Nice fruit and acidity. Good balance.  Long and elegant finish.

"This exciting, unique blend of old vine touriga nacional and aragonês features notes of fragrant pine and blackcurrant fruit with unique coriander and ginseng that are redolent of vermouth. Full bodied, taut, sourish and tannic. Don’t plan it as a sipper at your next party—try it in a decade instead. Outstanding length. Best 2011 to 2018." 93 points, David Lawrason

Toronto Life: Sex Sells, David Lawrason article

Varietals: Touriga Nacional and Aragonês

Soil type: Granitic sandy soil

Alcohol: 13.5%

Total production: 600 cases

Best drinking: 2008 - 2015

Reviews: "Intense aromas and flavors of red plum and berry provide a fresh juiciness that’s alluring and delicious. There’s a good grip of tannins on the finish. A fine match for roasted poultry. Drink now. 600 cases made." – 88 pts KM, Wine Spectator

Varietals: 65% Sangiovese, 35% Foglia tonda

Soil type: Sandy clay

Tasting notes / Reviews: Very pretty, with perfumed berry and floral aromas. Medium-bodied, with fine tannins and a delicious berry and light spice finish. Best after 2006. 1,080 cases made. –JS 87 pts Wine Spectator

Varietal: 100% Sangiovese

Soil type: Sandy clay

Maturation: 24 months in French & Slavonian oak

Alcohol: 13.5%

Cases produced: 1,110

Best drinking: 2008 - 2015

Varietal: 100% Sangiovese

Soil type: Sandy clay

Maturation: 24 months in French & Slavonian oak

Alcohol: 13.5%

Cases produced: 1,110

Best drinking: 2008 - 2015

Tasting notes / Reviews: “Wonderful aromas of blackberries and licorice, with hints of sweet tobacco.  Full-bodied, with silky tannins and a long, caressing finish. A beauty.  Why wait?  91 points.” - Wine Spectator, October 15, 2004, 2 glasses Gambero Rosso

Varietal: 100% Sangiovese

Soil Type: Sandy clay

Maturation: 24 months in French & Slavonian oak

Alcohol: 13.5%

Best drinking: 2010 - 2015 

Reviews:

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