Le Sommelier Inc.

Varietal: Nebbiolo

Review: “The 2006 Barolo Via Nuova opens with notable energy and drive in its dark red fruit, spices, menthol and sweet licorice. This long, pure Barolo reveals gorgeous length, beautifully balanced oak and superb overall balance. A mineral-laced finish rounds out the Via Nuova in grand style. For her 2006 Via Nuova Boschis used 70% new oak barrels with lower toast than in prior vintages and it shows in the wine’s class. This is a fabulous effort from Chiara Boschis. Anticipated maturity: 2016-2028.” (Antonio Galloni, erobertparker.com, Feb. 2010)

Score: 95

Varietal: 100% Nebbiolo

Sourced exclusively from the high altitude (400 asl) south-east facing, estate owned, San Stefanetto vineyard, now designated as the “San Stunet” cru, is 1.2 hectares. Soil is made up of calcareous rock, where vines average 25-50 years, and are planted quite densely, at 6,000 vines per hectare. Hand harvested in October. Fermentation and maceration in large wood barrels, then aged 18 months in barrel (70% large oak, 30% barrique), and a further 6 months in bottle. 400 cases produced.

Review: “The 2007 Barbaresco San Stunet S. Stefanetto is one of the richer, more muscular wines in this lineup. It shows gorgeous tension in its red fruit, minerals, crushed flowers and spices, very much in the voice of wines from Treiso. High-toned floral notes and hints of anise add lift on the finish. This shows terrific intensity and depth. Anticipated maturity: 2012-2022.” (Wine Advocate)

Score: 92

Varietal: 100% Nebbiolo

Tasting notes: Sourced from various high altitude vineyards in the Neive area (avg 320m asl), with south-west exposure, in calcareous clay. Vines average 10-25 years, and are planted quite densely, at 6,000 vines per hectare. Hand harvested in October. Fermentation and maceration in stainless steel tanks temperature controlled to 28°-30°C, then aged 8 months in large oak barrels, and a further 2 mo in bottle prior to release. The nose is harmonious and shows a pleasant floral and fruit notes of roses and cherries. On the palate, this wine is fresh and lively with light acidity and a nice balance of tannins and alcohol, this wine is elegant with a long finish. 

Varietal: 100% Barbera

Tasting notes: Sourced exclusively from the high altitude (400m asl) south-east facing, estate owned, San Stefanetto vineyard, which is less than half a hectare. Soil is made up of calcareous rock, where vines average 25 years, and are planted quite densely, at 6,000 vines per hectare. Hand harvested in October. Fermentation and maceration in stainless steel tanks temperature controlled to 28°-30°C, then aged 14 months in barriques, and a further 6 mo in bottle. This wine has a deep ruby-red colour with hints of purple. The elegant nose is a blend of fruits (cherry, raspberry and blueberry). The mouth has a full round body with a rich structure with an elegant long finish. 

Varietal: 100% Sangiovese

Alcohol: 13.9%

Maturation: Matured for 36 months in oak barrels, estate bottled

Review: “Just 15,000 bottles on average are made per year. This spends 4 years in large botti and one year in bottle before release. There are some vanillins on the nose, but it’s open and very savoury, with red and black cherry, dried herbs and fresh earth. The palate is firm with dusty tannins and juicy acidity, but overall it’s made in an elegant mold with plenty of elegance and finesse . Give this a serious decantation for air. Classy wine. Tasted April 2010.” (John Szabo, Master Sommelier, Wine Align)

Score: 92

“Sesti’s 2005 Brunello di Montalcino is a tightly wound, focused offering imbued with scorched earth, smoke, licorice and red cherries, all of which flow from an authoritative, powerful frame. It remains one of the firmer wines of the vintage, but there is a lot to like. Suggestions of smoke and tar reappear on the finish. Anticipated maturity: 2012-2022.”  (Antonio Galloni, erobertparker.com April, 2010)

Score: 92

Varietal: 100% Pinot Bianco

Soil: Marly soil

Maturation: Fermented in stainless steel. Aged for 11 months on lees in stainless steel, with about 5% in large, neutral barrels.

Review: “The 2009 Pinot Bianco is a beautifully poised white laced with expressive fruit, jasmine and minerals. This beautifully cut, vibrant wine is endowed with notable polish and first-class balance. A long, focused finish invites a second taste. The Pinot Bianco is often a strength here, as it is again in 2009. Anticipated maturity: 2011-2014.” (Wine Advocate)

Score: 92

Varietal: 100% Cabernet Franc

Review: “Exotic aromas of smoke, meat, crushed berries and fresh herbs. Full-bodied and polished, with chewy tannins and lots of fruit. Built for aging. Very concentrated. Big, New World-like sort of red. Best after 2011.” (James Suckling, winespectator.com, Web Only, 2009)

Score: 94

Varietal: 100% Sangiovese Grosso

Soil type: Sandy clay

Review: “Here is a thick and succulent expression of Brunello di Montalcino with a generous and immediately friendly disposition. The wine is soft, smooth and satisfying with firm tannins and a full delivery of blackberry, cherry and spice.” (Monica Larner, Wine Enthusiast, Aug. 2010)

Score: 93

Varietal: 100% Pecorino

Reviews: “Here’s a Mediterranean-style wine with loads of character and depth for the money. The flavours span a broad range from sweet and resinous herbs, to lemon and lemon blossom, violets, wildflowers freshly cut hay, and on and on. The palate is generous and mouth filling, with excellent length and intensity. Match-made for serious fish or white meat (porchetta, rabbit fricassee) generously herb-flavoured and drizzled with olive oil and lemon. Tasted July 2011. Value Rating: ***” (John Szabo, Master Sommelier, winealign.com)

Score: 90


“Succulent ripe peaches, apricots, flowers and lightly honeyed tones are wrapped together in a soft, caressing frame in the 2009 Pecorino Le Merlettaie. Despite the plush style, this offers gorgeous overall balance not to mention tons of style. The expressive, perfumed fruit leaves a lasting impression on the finish. Anticipated maturity: 2010-2013.” (Antonio Galloni, erobertparker.com) 

Score: 90

Varietals: 92% Estate Cabernet Sauvignon, 5% Cabernet Franc and 3% Petit Verdot

Review: “Aromas of roasted herb, red pepper and sage are complex, elegant and spicy, joined by ripe currant, plum and black cherry fruit, but this is at its best on the full-bodied palate, where texture is suppple, graceful and polished. Drink now through 2020.” (James Laube, winespectator.com, Oct. 15, 2010)

Score: 97

Varietals: 84% Merlot, 13% Petit Verdot, 3% Cabernet Sauvignon

Alcohol: 14.1%

Review: “Drier and firmer in tannins than Peju’s lovely ‘06 Cab, lending the lie to the “Merlot is the soft Cabernet” debate. With deep flavors of blackberries, dark chocolate and cedar, it’s best now and through 2012.” (Steve Heimoff, Wine Enthusiast, Dec. 2009)

Score: 91

Varietal: 100% Sauvignon Blanc

Review: “The Persephone vineyard is Peju’s sustainably farmed site in Napa Valley. The grapes are picked at three different levels of ripeness and then blended. Although the nose is a touch shy, it nevertheless exhibits delicate minerality, white floral notes and grapefruit. The palate is quite succulent and vibrant showing hints of tropical fruit such as pineapple and passion fruit along with stone fruit such as white peach and pear. Only a small percentage of this wine is barrel fermented in old oak and is barely noticeable but adds an extra layer of complexity to the wine. Bright, lively, citrus acidity balances the wine which ends with a dry and lingering finish. Quite complex and unique in its style.” 89 points, Sara d’Amato.

Varietals: Shiraz (co-fermented with Viognier) Single Estate

Tasting note: This wine exhibits great aromatics, showing typical Shiraz aromas of blackberry and licorice combined with underlying floral notes and spicy clove. The palate is true to the Hentley Farm range and wine style, with soft tannins, balance and fruit intensity. Specific flavours mirror those displayed in the aromatic profile.

Review: “Broad and spicy, with a surprisingly open texture that lets the black cherry, smoke and licorice flavors explode over the palate, persisting on the ripe, powerful finish. Drink now through 2018. 450 cases made. HS.” (winespectator.com, Feb. 28, 2011)  

Score: 93

Score: 94 - James Halliday

Score: 94 -  Ray Jordon

Varietal: 100% Zinfandel

Review: “Sleek and supple, with raspberry and white pepper aromas and delicately layered huckleberry, licorice and smoky sage flavors that linger nicely on the finish. Drink now through 2014. 5,200 cases made. TF” (winespectator.com, Dec. 2010)

Score: 90

Varietal: 100% Shiraz

Reviews: “Ripe, raisined, spicy, dense and concentrated example here, with plenty of fig, date and dried blueberry flavours, light, firm tannins and moderate acidity. Alcohol is mouth filing (15%), but it actually carries it fairly well. Very decent concentration for the money like many Barossa Shiraz at double the price.” 90 points (John Szabo, First-In-Line eReport, Nov 2009)

“Deep, vivd ruby. Powerful blackberry and cassis scents are complemented by licorice and mocha. Round, gently sweet dark berry flavors display impressive depth and pick up suave spice and candied floral character with air. Decidedly rich but focused shiraz with very good finishing lift and sappy persistence.” 89 points, (Josh Raynolds, International Wine Cellar, Jul/Aug 2009)

Varietal: 100% Barbera D’Alba

Tasting notes: Sourced from various high altitude vineyards in the Neive area (avg 320m asl), with south-west exposure, in calcareous clay. Vines average 15-30 years. Hand harvested in October. Fermentation and maceration in stainless steel tanks temperature controlled to 28-30C, then aged 10 months in large oak barrels, and a further 6 months in bottle. The wine is full-bodied and fruity with aromas reminiscent of cherry and cassis.

Varietal: 80% Chardonnay and 20% Pinot Gris

Alcohol: 12.5%

Tasting notes: Medium Chartreuse colour. Fine herbal, vanilla and caramel flavours. Generous on the palate, extra-sweet nuances. A well-balanced wine with opulent texture and perfect finish.

Varietal: 100%  Pinot Noir

Alcohol: 12.5%

Tasting Notes: Blend of two vineyards, 50% Kittmannsberg, 11 year-old vines; on humus-loess soils; east-facing; 250m ASL. 50% Hasel, young to 20 yr-old vines; loess soils, with medium-textured clay; east facing. Grapes were harvested carefully by hand during the first 2 weeks of October, then placed in small crates.

Aromas of raspberries and fresh spicy notes - like scents of moist forest soils. Elegant and full of character. The palate displays good fruit and concentration. Beautiful classic varietal typicity, in complete harmony with the terroir of the Kamptal.

Varietal: 100% Riesling

Alcohol: 13%

Tasting note: Seeberg is a charming wine, delivering a floral bouquet with exotic aromas. The minerally, herbal spiciness reflects the terroir of this vineyard. Fruit, sweetness & vibrant acidity reflect the rich finesse. A concentrated Riesling with a remarkable structure & lengthy finish, rounded off by minerally spiciness & fine tobacco notes.

Varietal: 100% Mencia

Tasting note: Cherry colour, with a purple, clean and shiny touch. A mixture of red and black fruit, spices (black pepper, cinnamon) chocolate, young wood toasted, high roasts and a mineral balsamic background on the nose. 

Review: “The 2008 Ramon Valle was sourced from 55-year-old vines on slate and aged for 6 months in French and Russian oak. Aromas of slate/mineral, earth notes, spice box, and assorted black fruits lead to a plush, nearly Reubenesque wine with layers of spicy, ripe black fruit, excellent grip, and a lengthy, fruit-filled finish. This generous, friendly offering will drink nicely for another 4 years. It over-delivers in a big way.” (Jay Miller, April 2010, erobertparker.com)

Score: 90

Varietals: 86.7% Cabernet Sauvignon, 12.3% Malbec and 1% Merlot

Alcohol: 14%

Maturation: Aged for 20 months in French & American oak barrels with 2 rackings

Tasting notes: Delicious aromas of new leather, star anise and crushed cassis. Full-blown and intense on the palate; ripe blackberry fruit character with an herbal counterpoint of sage, cardamom, and Chai tea. Finishes with cocoa and espresso richness. Very firm tannins will loosen slowly with proper cellaring, allowing this wine to open nicely over the next 4-5 years.

Review:  “Garnet violet color. Pure dried berry, chocolate, bacon, olive and delicate dried flower aromas follow through on a supple entry to a dry-yet-fruity medium-to-full body with interesting five spice and raisin bread notes. Finishes with a long, tangy fade. Very interesting wine; pair with spicy Asian beef dishes or mushroom risotto. Exceptional.”

Score: 94

(Tastings.com, Jan. 25, 2010)

Varietals: 93.1% Chardonnay and 6.9% Pinot Blanc

Alcohol: 13.5%

Maturation: 100% Stainless steel fermented and aged - no barrels, no oak of any kind.

Tasting notes: Expressive & aromatic, with citrus blossom & Asian pear. Juicy nectarine & green mango on the palate – a great balance between crisp, food-friendlyacidity and a smooth, rich palate texture.

“This Chardonnay includes a dollop of Pinot Blanc (6.9%). Notes of pear and apple at the fore, with accents of melon and toasty oak. Ripe and fruity on the palate, with medium body and good purity of fruit. Tasty, balanced finish. Enjoy with grilled fish or chicken breast.” (VINTAGES panel, Sept. 2010)

Gold Medal - Monterey Wine Competition

The Favorita is a rather rare original piedmontese vine with grapes that are larger than the Arneis. The wine is not so alcoholic but fresh and with a bouquet of flowers and exotic fruit. The word “sarvai” means “wild” and is a reference to the wild character of the Roero hills covered with vineyards and forests.

Varietal: Favorita 100%

Tasting notes:  Straw yellow in colour, fresh in the mouth with an intense bouquet of oranges and citruses.

Varietals: 47% Merlot, 22% Cabernet Franc, 21% Cabernet Sauvignon, Malbec 10%

Alcohol: 13.5%

Tasting notes: Deep ruby red, the 2008 Terroir Caché exhibits an enticing nose of blackcurrants, cigar box and new leather. The palate shows dark and juicy berry fruit with hints of cacao and Indian spice. Well structured, elegant and lengthy, it will drink well from 2011 to 2016.

Varietals: Merlot, Syrah, Petit Verdot and Sangiovese

Tasting notes: In the colour, ruby red. Aroma is immediately noticed for its flowery and fruity fragrance which combines with a pleasant vegetal background. Flavour aromatic, bursting with cherry and hints of wild rose.

Review: “The 2008 Zingari is a blend of equal parts Sangiovese, Merlot, Syrah and Petit Verdot aged entirely in stainless steel. It is an absolutely fabulous entry-level red from Maremma. Smoke, underbrush, liquorice and truffles add complexity to the generous, dark fruit. Medium in body yet wonderfully intense, the Zingari impresses for its sheer richness and density. There is enough freshness for the Zingari to drink well for a number of years. Anticipated maturity: 2010-2014.” (Antonio Galloni, erobertparker.com, Aug. 2010)

Score: 90

Varietal: 100% Chardonnay

Alcohol: 12.5%

Review:  ”Also revelatory, just when you thought you’ve had a lifetime’s worth of Chardonnay from every conceivable terroir, along comes another example, a real beauty in the cool climate, Chablis-esque genre. I’m willing to wager that few have had Chardonnay, or Morillon as it’s known locally, from Styria in southern Austria. If you enjoy elegant, minerally, classic old world style versions, lively and middle-weight with a fine streak of acidity, then you’ll enjoy Willi Sattler’s version: 2009 SATTLERHOF STERISCHE KLASSIK MORILLON Südsteiermark, Styria $22.95.” 

“Morillon is the Styrian (southern Austrian) synonym for chardonnay, which grows quite widely there behind sauvignon blanc as a headliner. Sattlerhof’s version is a very pale platinum colour, with elegant, minerally aromatics in a classic old world idiom, like fine Chablis with no wood (but some lees) notes detectable. The palate is lively and mid-weight, with a fine streak of acidity and again more mineral flavours on the long finish. A fine, premium, old world style chardonnay all in all. Tasted July 2011. Value Rating: **1/2” (John Szabo, Master Sommelier, Wine Align)

Score: 90

Varietal: 100% Pinot Grigio

Review: “The 2008 Friulano offers outstanding balance in a ripe, full bodied style with hints of almost-tropical fruit, mint and flowers. This is a decidedly fat, opulent Friulano. Anticipated maturity: 200-2013.” (Antonio Galloni, erobertparker.com, Oct. 2009)

Score: 90

Certified Organic (ECOCERT) and Certified Biodynamic (Demeter)

Varietals: 70% Merlot and 30% Cabernet Sauvignon

Alcohol: 12.7%

Review: “Château la Grolet is certified both organic and biodynamic. This 2005 wine, a blend of 70% Merlot and 30% Cabernet Sauvignon, is just starting to show some signs of bottle maturity, with pretty aromas of raspberry, cherry, leather and cocoa. The tannins are softening and silky, and the fruit is emerging nicely. Try it tonight with roast beef au jus; it will also continue to improve in cellar for another 2-4 years. Our Quality Assurance Laboratory has determined that this wine contains 11 mg/L of free sulphur.” (VINTAGES, LCBO)

Varietal: 100% Pinot Noir 

Tasting Notes: “Serendipity” is a small production cuvee that is the result of a one-time collaboration with Tony Rynders, one of Oregon’s finest winemakers. Tony personally selected his favourite clones from specific rows within Le Cadeau Vineyard to create the Serendipity cuvee. This lovely Pinot Noir features an exotic assortment of deep red fruits wrapped in a smooth, polished, texture.

Reviews: “Lithe, generous and light on its feet, with wild berry, wild cherry and mineral flavors dancing happily over fine tannins, finishing with verve. Drink now through 2018. 68 cases made.” 93 points, (HS, Wine Spectator, Feb. 2011)

“Deep, bright ruby. Sexy, wild aromas of crushed dark berries, spicecake, dried flowers and underbrush. Then broad, plush and silky, with impressive volume to the smoky red and dark fruit flavors. This seamless, high-toned wine has serious stuffing and finishes sweet and very long, with a touch of warmth and a persistent mocha quality. This is mostly Pommard clone, balanced with some Dijon clones and fermented with 15% whole clusters. Made by Tony Rynders, formerly of Domaine Serene.” 92 points, (Josh Raynolds, International Wine Cellar)

Varietal: 100% Pinot Noir

Reviews: “Wow! Right away your mouth is pounded with gorgeous blackberry fruit-it’s like gulping down a fresh-picked bucket of berries. There is a lovely softness here, but plenty of acidity and depth as well. Though the tech sheet lists two thirds new oak barrels, the fruit is so fresh and full and luscious hay they fade into the background, leaving just a ghostly trail of cracker and butter in the resonant finish. 92 points, (P.G., Wine Enthusiast, 2010-09-30)

“Deep red. Assertive, exotically perfumed bouquet of blackberry, cherry-cola, wild herbs and incense, with a note of rose oil in the background. Sweet, ripe and expansive, with a supple texture but a nervy spine of acidity providing focus to the sweet red and dark berry preserve flavours. Very sexy already but structured to age. Finishes with strong spice and floral character.” 92 points, (Stephen Tanzer’s, International Wine Cellar)

Varietals: 52% Cabernet Sauvignon, 18% Malbec, 15% Petit Verdot, 10% Merlot and 5% Cabernet Franc

Review: “The 2009 Larose is a blend of 52% Cabernet Sauvignon, 18% Malbec, 15% Petit Verdot, 10% Merlot and 5% Cabernet Franc. It has a very Bordeaux, Left Bank style nose with very good definition: blackberry, bilberry, a touch of black olive and tea leaf. The palate is medium-bodied with firm but fine tannins and great clarity, though in its nascent stage it comes across very masculine and obdurate. The finish is beautifully delineated and the assertive grip suggests that the ’09 Larose will be one destined for the cellar. Drink 2012-2020.”  92-94 points, (Neal Martin, erobertparker.com) 

Varietal: 100% Nebbiolo

Alcohol: 14%

Tasting notes: This wine is garnet red in the glass and has a nose that is harmonious and balanced that reveals fruity aromas with delicate spices and flower undertones. On the palate this wine is full-bodied and elegant with round, textured tannins.

Review: “The 2006 Barbaresco Borgese offers up flowers, red cherries, menthol, spices and French oak on a mid-weight frame. This is a very pretty, harmonious wine from Piero Busso that should drink well upon release. Borgese is a sub-plot of the Albesani vineyard in Neive. Anticipated maturity: 2010-2018.” 90 points (Antonio Galloni, http://www.erobertparker.com, Oct. 2009) 

Varietal: 100% Mencia

Alcohol: 14.5%

Hand-harvested

Review: “The 2009 Tinto…was aged in stainless steel sur lie for 2 months. It is a saturated purple color with an expressive perfume of mineral, spicy black fruits, and violets. On the palate it has excellent volume, succulent flavors, lively acidity, and a lengthy finish for its humble price. It is an outstanding value and a great introduction to the Mencia grape.” (Jay Miller, erobertparker.com, April 2010) 

Score: 89

Varietal: Pinot Noir

Alcohol: 14.1%

This Pinot Noir is produced in a unique style, where 1/3 whole cluster berries are fermented in small open top fermenters to facilitate maximum flavor and color extraction.  The cap is punched down several times a day over a period of 7 to 10 days.  When fermented dry, it is pressed off and racked into French Oak barrels.  It is then aged in 100% French oak from the Allier, Never and Troncais Forest for eleven months, with approximately 35% new barrels.  The wine is further aged for an additional 9 months in the bottle.  Aging in the bottle allows the wine to rest and round out its natural fruit flavor and aromatic attributes.

Tasting note: The 2002 Nichols Pinot Noir, Whispering Vines Vineyard, is deep ruby red. It is supple to the palate.  An array of flavors, such as, plum, cherry, wild berry are layered within smoke and toast.  This Pinot Noir exhibits an explosion of rich fruit with plenty of elegance and finesse.  It finishes with a rich and full bodied to give it a stunning aftertaste.

* Silver Medal- Los Angeles County Fair

* 89 Score Silver Medal- California State Fair

* Bronze Medal- Orange County Fair

Varietal:  100% Cabernet Franc

Alcohol: 12.5%

The Galuches lieu-dit is an ancient river bed of the Loire. The name of parcel derives from the presence of gravel. According the records from the era, vines were already well established in this sector by the 1830s. The Cabernet Francs ripens very well in the domaine’s 10 hectare holding on a sand and gravel soil. The Galuches is always among the first site to be picked because the soil warms up quickly and drains very well. The wine is very aromatic and is noted for its bouquet of violets, followed by lush and supple dark berry/cherry fruit.

Reviews: ”Very fresh and racy, displaying a great core of black cherry, cherry pit, bitter orange and sweet tobacco, all held together by lots of chalky minerality. A nice briar twinge completes the finish. Drink now through 2014. 500 cases imported. – JM”  90 pts, Wine Spectator

“Here’s a delicious, simple, easy-going cabernet franc from the Loire that benefits from the generous warmth of 2009 vintage. The flavours are all red berry-raspberry-strawberry, while acids remain sharp, tannins light but firm and finish above average. A classic picnic wine, to be served with a slight chill. Tasted June 2011. Value Rating: **1/2.” (John Szabo, Master Sommelier, Wine Align)

Varietals:  Tinta Roriz, Touriga Franca and Touriga Nacional

Alcohol: 13.5%

Reviews:  “Lovely focused dark fruits nose of cherries, berries and plums. The palate is bright, fresh and precise with lovely presence and some nice grippy structure. Good acidity, with a hint of meatiness on the finish.” 90 pts (Jamie Goode, wineanorak.com, March 2010)

“Open, fruity, fragrant floral and spicy, this has a nice, traditional appeal, without excess of ripeness, oakiness or herbal character. The palate is likewise juicy and fresh, elegant and refreshingly lean, making this a fine, food-friendly wine. Nicely balanced and very drinkable all around.” 88 pts (John Szabo, MS, winealign.com)

“Cinnamon and spiced potpourri invite on the nose along with pepper and musk. Palate is firm and better structured than most in this release. Plummy texture with notes of stone and lead as well as juicy blackberry. Finish is above average in length and unfolds to unveil further complexity.” 88 pts (Sara d’Amato, winealign.com)

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

Alcohol:   13%

Soil type:  Argilo-calcareous

Average age of vines is 25 years.  Grapes are hand harvested, and the vineyards are farmed in a sustainable fashion, without the use of any systemic fungicides or pesticides.  Fermented and matured in 100% stainless steel.

Review: “The offerings of Bodegas Hermanos Pecina begin with the 2009 Senorio de P. Pecina Cosecha, a blend of 95% Tempranillo with the balance Graciano and Garnacha. Ripe, juicy, and forward, it displays the succulent fruit of the excellent 2009 vintage. Drink it over the next 2 years.” - 87 pts,   Robert Parker - Wine Advocate

Varietal:  Chardonnay

Alcohol:  13.9%

Total Production: 58,000

Tasting Note: Step away from the barrel! This Chardonnay was fermented in 100% stainless steel and has not seen any oak, nor does it want to. This is crisp, concentrated Chardonnay with all its natural acid. Naked exhibits apple, white peach, and pear, finishing long with hints of citrus and mineral. Eat oysters and drink “Naked” often!! Share with a friend…

Varietal: Zinfandel

Alcohol: 14.6%

Total Production: 50,000

Varietals: Touriga Nacional, Tinta Roziz, Tinta Barroca, Touriga Franca

Alcohol: 20%

Quinta do Castelinho is one of the oldest quintas of the Douro Region. This wine comes from the best vineyards and is made according to the traditional vinification methods. This wine is obtained from stocks that ages for at least 3 years in oak casks. Due to oxidation its colour will become slightly orange, almost golden. It is an elegant and delicate wine.

Varietals:  Touriga Nacional, Tinta Roriz, Tinta Barroca, Touriga Franca

Alcohol: 19.0% 

Tasting notes:  ”Deep ruby red in the glass. Expect plenty of floral, woodspice, smoke, cedar and ripe dark fruit on the nose. Medium bodied and very spicy on the palate, with more rich black fruits and complex wood notes. The finish is medium-long, spicy and rich. Perfect for berry-laden desserts - especially those coated in chocolate. Solid value.” (VINTAGES panel, May 2010)

Review:  “This is a straight forward, deeply coloured, fairly dense ruby port with a ripe plummy, slightly earthy and oxidative nose. Powerful with a sweet, smooth middle then a fairly hot finish. Tasted February 2011.” 85 points, (David Lawrason, winealign.com)

Varietal: 100% Sauvignon

Maturation: Aged for 11 months on lees in stainless steel, with about 5 % in large, neutral barrels

Review: “This subtle white shows layers of smoke and creamy lees, as well as hints of lemon curd, almond, hay and mineral. Refined, with a long, spiced finish. Drink now through 2014. 2,400 cases made. –AN” 89 pts, Wine Spectator

Varietal:  Sangiovese 100%

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 vel vety. Seductive. Drink now. 5,610 cases made.” 94 pts, JS Wine Spectator 

“Beautiful on many fronts with raw cassis, cherry and spice. The wine delivers lasting intensity and power.” 91 pts, Wine Enthusiast

Varietals: Trebbiano & Malvasia

Alcohol: 16.4%

Maturation: Aged in oak kegs for 4 years

Tasting Note: Intense gold yellow with slight hints of old gold red. Complex bouquet. Fruity, with hints of dried and candied yellow fruit, apricot, acacia honey, orange peel: floral touches of yellow flowers. Complex, sweet, silky, rich, with persistent fruit aftertaste of candied fruit, accompanied by a good end taste that reviews the sweet, fruity notes.

Varietals: 90% Sangiovese, 10% Canaiolo, Merlot, Gamay

Alcohol: 13%

Maturation: In steel tanks and 32 quintal oak barrels

Tasting Notes: Average structure with reasonably dense tannin texture and balanced acidity - Good volume, and long lasting aftertaste with mineral and spicy touches.

Varietal: Montepulciano & Sangiovese

Alcohol: 14.0%

Maturation: Matured for six months in stainless steel, then three months in bottle

Tasting Note: Grown in mixed soil, primarily of clay, 300m above sea level, the vineyards are organically farmed, never sprayed with systemic fungicides, pesticides or herbicides.The wine is intended to be consumed within 2-3 years of release.  With an intense and ethereal nose, this full-bodied red is dense and chewy, with great purity of fruit.  The fresh acidity keeps it light on its feet, and all the tannins are fruit tannins; not a single day was spent in oak!  This has been my pizza/pasta go to wine for the last few months.

Varietal: Pinot Noir

Maturation: Aged in 50% new oak

Total Production: 325 cases

Reviews: “Deep crimson-coloured, it displays an enticing bouquet of cedar, spice box, damp earth, and assorted red fruits. Medium-bodied and elegant on the palate, it has a solid core of succulent fruit, enough fine-grained tannin to evolve for 1-2 years, and a lengthy, pure finish. Drink this tasty effort from 2011 to 2019.” 90 pts, (Jay Miller Wine Advocate)

“Bright red. Sexy aromas of raspberry, cherry-cola, Asian spices and rose, with a hint of smokiness coming up with aeration. Lively, gently sweet red fruit flavours are complicated by notes of sassafras and anise, with the cola note repeating on the back half. The persistent finish is brisk, focused and gently sweet, leaving smoke and floral notes behind. Showing good complexity now but has the vivacity to reward at least a few more years of patience. This is a new project of Le Cadeau’s Tom Mortimer.” 90 pts, (Josh Raynolds, Stephen Tanzer’s International Wine Cellar)

Varietal: 100% Nebbiolo

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

Alcohol: 14.5%

Total production: 417 cases

Best drinking: 2010 - 2022

Varietal: 100% Nebbiolo

Review: “The 2003 Barolo La Rocca e La Pira, from vines between 20 and 50 years of age, is an expressive wine graced with dark cherries, plums, spices, cedar, menthol and minerals in a surprisingly accessible style for this producer. Medium in body, the wine offers superb length and finessed tannins that caress the palate through to the close. This is a little rounder, deeper and also plusher than the decidedly firm and austere Paje, and it is nearly as sublime. Here, too, Roagna passed on making a Riserva, blending the juice from their best lots into this entry-level Barolo. Anticipated maturity: 2010-2028.” 94+ points, (Antonio Galloni, erobertparker.com)

Review: “The 2007 Barbaresco Asili is a striking, elegant wine. Sweet roses, minerals, flowers, menthol and minerals emerge from this firm yet intensely perfumed Barbaresco. The wine reveals gorgeous weight and textural richness in a firm style that requires patience. Beginning with the 2007 vintage, the vineyards delimitations in Barbaresco have been re-drawn. As a result, Giacosa’s parcel in Rabaja is now considered part of Asili, which means there will be no more Barbaresco Rabaja from Bruno Giacosa after 2005. In 2007, the white label Asili is roughly 80% juice from the old ‘Rabaja’ parcel and 20% Asili from the vines Giacosa has always used for his Asili. Curiously, the 2007 Asili is a very soft wine, considering it is made mostly from vines that informed such majestic Rabajas as the 2001 and 2004. Anticipated maturity: 2017-2032.” 94 pts, Antonio Galloni Wine Advocate

Review: ”The 2007 Barbaresco Santo Stefano is a gorgeous wine that combines element of ripeness, structure and the intense spiciness that makes the best wines from the Santo Stefano vineyard so compelling. Floral, high-toned notes appear on the silky finish, rounding out this highly promising wine. Gorgeous textural elegance and balance are the hallmarks of the 2007 Santo Stefano. Anticipated maturity: 2017-2032.” 95 pts, Antonio Galloni, Wine Advocate   

Varietals: Cabernet Sauvignon, Sangiovese, Merlot

Alcohol: 14.0%

Reviews: “The 2006 Ebo (Cabernet Sauvignon, Sangiovese, Merlot) is a big, fat wine loaded with dark fruit, grilled herbs, tar and smoke, all of which are framed by underlying notes of minerality. The finish is long, clean and harmonious. This is a gorgeous wine, particularly for the money. Anticipated maturity: 2009-2014. 

Petra is based in Suvereto, one of the warmer microclimates in Tuscany’s Maremma. In 2006, the region enjoyed a spectacular vintage, as is evident in these fine new releases. The Merlot Quercegobbe in particular is a gem.” - 90 pts, Wine Advocate 

“Currant jam on the nose, with fresh herbs and flowers. Full-bodied, with very silky taninns and a flavorful finish. A little tight now and not showing that much, but very rich on the palate. Needs a little time. Cabernet Sauvignon, Sangiovese and Merlot. Best after 2011. 10,000 cases made. –JS” 90 pts, Wine Advocate

Varietal: 40% Aragonês, 35%, Trincadeira, 25% Alicante bouschet

Alcohol: 14.5%

Maturation: 50% matured in second year French oak barrels for 9 months

Production:  20,000 bottles released in May 2009

Only the best local varieties from top quality vineyards in the Alentejo region of southern Portugal are used. Grapes mature perfectly in the hot and dry Mediterranean climate while retaining freshness from the cool nights. Soils are infertile rocky schists, naturally low-yielding, producing concentrated, healthy fruit. 

Tasting Notes:  Dark ruby-violet colour with a generous aroma of red fruits; subtle toasted spice and refreshing eucalyptus notes. Concentrated, rich and persistent. Serve at 16ºC with well flavored grilled red meats. 

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

Alcohol:  13%

Soil type:  Argilo-calcareous

Maturation:  Matured for 24 months in seasoned American oak before bottling unfiltered. 

Tasting Note:  Lots of red berry aromas with fresh and dried flowers, vanilla and cured tobacco. These luscious sweet red fruit flavors are supple and expansive, with a distinctly old school character on the palate. Fine-grained tannins add structure to the long, silky finish. This is ready to drink and quite delicious.

Reviews: “Pleasant nose of cinnamon toast, cloves and freshly grated nutmeg along with bramble and bayberry. Palate is spicy but shows well-balanced and integrated wood treatment with plenty of dark jammy fruit such as blackberry and boysenberry.  A traditional and somewhat rustic style that exhibits above average complexity and concentration for a Crianza level wine. Drinking well now. Tasted June 2011.” 89 points, Sara d’Amato.

“The aromas are complex (herbs, ratafia, red fruit) with complexity.  On the palate, it is vigorous and powerful without weight, with an attractive, rustic touch that gives it personality.” (translated from Spanish) 14.50/20 Juancho Asenjo, Víctor de la Serna, Ernestina Velasco,  elmundovino.com

Varietals:  50% Grenache, 40% Syrah, 10% Carignan

Alcohol: 17.1%

Total Production: 217 cases

Soil type:  Soils developed on lacustrine land and marine limestones

The Grenache is matured for 12 months in demi-muid to bring out the elegance and full potential of the grape. The Carignan and Syrah were matured for 12 months in new oak barrels.  

Tasting Note:  A dense, dark ruby core.  High intensity on the nose, quite floral & pretty, with jammy blackberry, spearmint, lavender, vanilla, herbs, and lift notes of roses and black forest cake.  The palate is dry, full bodied, massively extracted yet elegant, with a gorgeous, long, mineral finish.

Varietals:  65% Grenache, 20% Syrah, 15% Carignan 

Soil type:  Soils developed from marl, gravelly marl on hard limestone, sometimes covered with shale.

Tasting Notes:  Flat, brilliant wine, with elegant tannins; the well integrated wooden taste structures the whole and ensures a smooth taste.

Review:  “The 2007 Minervois Giocoso – which I tasted assembled from tank – is 65% Grenache (raised in tank), with a balance of Syrah and Carignan (raised in barrique, half new), and incorporates fruit from outside of the La Liviniere sub-appellation. Black raspberry, blackberry, carob, gingerbread, and nutmeg in the nose set the theme for a richly ripe yet berry-tart palate of seductive spiciness and underlain by what it is hard not to imagine as something analogous to the schistic stone (rare for Minervois) and chalk on which these grapes grew. This shows a rare purity, lift, refinement, and vivacity you will seek virtually in vain anywhere in this appellation, and the finish is invigorating to the point of exhilaration. I expect it will reward at least 6-8 years of cellaring.” (92-93) pts, Wine Advocate

Varietal: 100% Pinot Noir

Tasting Notes:  Rocheux fruit comes from the rocky west-side of the vineyard - a 50/50 mix of separately fermented Pommard and Dijon 777. Flavors of cherry, red raspberry, Asian spices and lingering minerality form the core of this expressive old-world style Pinot Noir.

Reviews: “Full red. The darkest of this set on the nose, slowly opening up to display dark berry and cherry pit scents, along with notes of dried rose, licorice and smoky herbs. Rich but surprisingly lively on the palate, offering sweet dark fruit flavours and good back-end cut. A dense and gutsy Pinot that finishes with solid grip and sneaky sweetness. This one demands patience. Jacqueline Yoakum, who formerly worked at Littorai in California, made this wine.” 91 points, (Josh Raynolds, Stephen Tanzer’s, International Wine Cellar)

“The 2008 Pinot Noir Rocheux reveals a lovely perfume of cherry blossom, spice box, balsam wood, cherry, and raspberry. Made in a leaner, racier style than the preceding cuvees, it has an overall elegant personality and the balance to drink nicely for a decade or more.” 91 points, (Jay Miller, http://www.erobertparker.com, Oct. 2010)

Varietal: 100% Pinot Noir

Reviews: “Bright ruby. Deep pungent aromas of cherry, black cardamom, violet and spicecake. Initially rather brooding but gains energy with air and picks up a brighter raspberry quality, along with a hint of candied rose. A zesty mineral quality kicks in on the back half and adds lift and precision to the long, spicy, seductively sweet finish. Give this some air or hold onto it for at least another three or four years. Made by Jim Sanders, who is Mortimer’s partner in Aubichon Cellars.” 92 points, (Josh Raynolds, Stephen Tanzer’s, International Wine Cellar)

“The 2008 Pinot Noir Equinoxe sports an expressive nose of black currant, plum, forest floor, and lavender that jumps from the glass. More layered and dense than its sibling, it is packed with sweet fruit, is mouth-filling, and potentially complex. Give this lengthy effort another 2-3 years of cellaring to fill out.” 92 points, (Jay Miller, http://www.erobertparker.com, Oct. 2010)

Varietal: 100% Pinot Noir

Reviews: “Bright violet. Highly aromatic bouquet of black raspberry, dried rose, Asian spices and white pepper. Deeply pitched dark berry flavours gain vivacity with aeration, picking up notes of cinnamon and rose pastille. Finishes with excellent clarity and nervy, spicy persistence. Lots going on already but this showy wine is also balanced to age. This wine was made by Steve Ryan, formerly of Martinelli Vineyards in Sonoma and now at Mendocino Farms.” 92 points, (Josh Raynolds, Stephen Tanzer’s, International Wine Cellar)

“The 2008 Pinot Noir Cote Est displays an aromatic array of pain grille, mineral, Asian spices, and black cherry. This is followed by a sweetly-fruited wine with good density, some structure, and incipient complexity. Give it 2-3 years to fully blossom and drink it from 2012 to 2020.” 91 points, (Jay Miller, http://www.erobertparker.com, Oct. 2010)

Varietal: 100% Nebbiolo

Alcohol: 13.5%

Reviews: “Here’s an absolute cracker of a Barolo, one of the best I’ve tasted and a highlight of Vinitaly to be sure. This is classic, elegant Cannubi: licorice, faded flowers – intense but still refined, more savoury that fruity, with a long, long finish. In sum, a sensual, beautiful, more delicate vintage, that has been underestimated by many, and should last 10-15 years without trouble. I hate to draw vulgar comparisons, but it’s like fine Charmes Chambertin from a top producer. 8000 bottles produced. Best 2012-2020.” - 96 pts, John Szabo, MS, Wine Align 

“The 2005 Barolo Cannubi comes across as decidedly fresher and more powerful than the Via Nuova, particularly in its red fruit, which shows considerable depth and richness. The wine is sweet, long and pure. Notes of menthol, herbs, and spices make an appearance on the finish but those qualities find a counterpoint in the wine’s density and richness, such that the slight herbal qualities that are present are not at all unpleasant in the wine. Anticipated maturity: 2010-2020.” Antonio Galloni, Wine Advocate

“The always energetic Chiara Boschis is among the producers who did quite well in 2005. Boschis gave her 2005 Barolos 70% new oak, down from the 100% that was once the norm, and the wines show greater purity and integrity of fruit. Her vineyards in Cannubi, one of Barolo’s warmest sites, were well positioned (literally) to deal with the cooler vintage. In the higher-altitude, fresher Via Nuova, she took yields down a bit lower than normal to give the fruit the best chance to ripen. The proof is in the glass, and these are two exceptionally beautiful 2005 Barolos.” 93 pts, Antonio Galloni, Wine Advocate

Varietal:  100% Nebbiolo

Alcohol:  14.0%

Review:  “Sweet perfumed cherries, flowers and spices emerge from this mid-weight, firm Barbaresco. The wine offers exceptional elegance and class, with delicate Pinot-like notes that linger on the finish. Today the tannins come across as decidedly youthful, so a few years of cellaring seems wise. This is an exceptional 2006 Barbaresco. The Barbaresco is made from parcels in Ovello, Albesani and Starderi. Anticipated maturity: 2012-2021.” 91 pts, Antonio Galloni, www.erobertparker.com

Varietal:  Riesling

Alcohol: 13%

Tasting Notes:  This Riesling boasts mineral-laced aromas of peach, apricot and blossoms. The palate shows a soft, juicy fruitiness. The harmonious play between sweetness and acidity demonstrates finesse and lightness. Minerally and concentrated - a classic.

Review: “Crisp and spicy, with crunchy apple, citrus and spice flavors on a lean frame. Pure and minerally on the finish. Drink now through 2016. -K” 90 points, Wine Spectator.

 Hand harvested in the first twenty 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. Fermentation takes place in temperature-controlled stainless steel tanks. After fermentation, the wine is left on the lees for six months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.

Varietals: Chardonnay and Ribolla Gialla

Soil type: Marl and sandstone flysch of Eocene origin

Review:  “Straw coloured with a minerally, citrus peel nose and a fresh, stoney, lemony, green pineapple flavour. Good length.” 88 pts, Tony Aspler

Sauvignon Blanc was introduced into Friuli under the Hapsburgs, and became widely planted in the early 20th century. The wine is refreshing and captivating, with a generously wide, distinctive range of aromas, with notes of exotic fruit, yellow pepper, tomato leaf, mint and box hedge notes. It’s a traditional wine from Friuli.

Hand harvested in the first 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 is left 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.

Tasting Notes / Reviews: Straw coloured; floral, minerally, sweaty nose of grass and green plums; soft mouth feel with a lively acidic spine. Good length. 88 pts, Tony Aspler

Hand harvested in the second and third weeks of September, the grapes are carefully destemmed and left to macerate for a short period. 

Varietals:  85% Pinot Bianco, 12% Chardonnay, 3% Picolit

Reviews:   ”Blend of 85% Pinot Bianco, 12% Chardonnay and 3% Picolit. Partial malolactic fermentation took place in new and neutral French oak barrels with further10 months of ageing as well. Powerful yet elegant. Intense aromas of topical fruit - tangerine, smokey - oaky notes and gun flint. Full with plush texture and explosive, ripe and sweet fruit flavours and an icredily long-lingering finish. 4 1/2 stars out of 5.” (Zoltan Szabo)

”Bright straw colour; toasty, Mirabelle plum with a spicy oaky note on the nose; mouth-filling spicy tangerine and apple flavours with a velvety mouth feel; beautifully balanced, great length with a caramel note in the finish.” 92 pts, Tony Aspler

Refosco dal Peduncolo Rosso is native Friulan varietal with a long tradition.

Hand harvested in early October, the bunches were carefully destemmed and the fruit was then crushed. Fermentation was carried out with maceration on the skins at controlled temperatures, in stainless steel tanks. The juice was pumped over the cap frequently for about three weeks, in order to extract colour and aroma compounds from the skins.  Pressing was carried out after fermentation.  The wine is racked into small French barriques where it aged for roughly 12 months. The bottled wine was aged in temperature-controlled binning cellars for a minimum of four months.

Reviews:  “dal Peduncolo Rosso” = red stem. This is a red with an attitude. Black cherry, cassis, herbal, oak - tar, spicy and gamey aromas. Medium plus bodied with fresh acids and a medium intensity tannic grip. Fruit and high spicy notes linger on the finish. Needs food with attitude and the traditional cingiale (wild boar) pops to my mind. 4 out of 5 stars”. Zoltan Szabo

“Dense ruby-black in colour; floral, chocolate, inky, spicy nose; dry, tannic and tight with evident acidity, gripping tannins and a bitter chocolate finish. Needs 2–3 years.” 89 pts, Tony Aspler

The blending of varietals in Vertigo serves two purposes. Merlot, which has been traditionally used in Friulan viticulture, forms a link between Friuli and the rest of the world. Cabernet Sauvignon adds balance and complexity to the wine, giving Vertigo structure and aging potential. 

Hand harvested in the first ten days of October, the grapes are carefully destemmed and the fruit is then crushed. Fermentation is carried out with maceration on the skins at controlled temperatures in stainless steel containers. The juice is pumped over the cap frequently for about three weeks, in order to extract colour and aroma compounds from the skins. The wine is then racked.  Maturation occurs in stainless steel and small barrels of French oak lasts for 12 months. The bottled wine is normally aged in temperature-controlled binning cellars for a minimum of four months.

Varietal:  Merlot & Cabernet Sauvignon

Tasting Notes / Review:  Dense ruby; vanilla, blueberry and currant note; well structured, firm with savoury, green pepper and dark chocolate notes and a tannic edge on the finish. 88 pts, Tony Aspler

Varietal:  Pinot Gris

Review:  ”The 2005 Pinot Gris Beblenheim leads with pungent smoked meat, musk, brown spice, and citrus zest aromas, comes to the palate glossy, polished, and superbly-concentrated, with peachy, honeyed richness, and finishes with surprising delicacy and lift, again at the price of some sweetness. (Deiss professes disinterest in the analyses of his wines, but he checks at my request, verifying that this has 26 grams of residual sugar, which, granted, is a lot more than one tastes.) As with a number of his wines on the day I visited, Deiss views this 2005 as relatively restrained and backward vis a vis the corresponding 2004, whereas I perceived many of his 2005 wines as equally when not more generous.” 90 pts, (David Schildknecht, www.erobertparker.com, Feb. 2008)

Varietal: Gruner Veltliner 100%

Alcohol: 12.5%

Reviews: John Szabo’s - Smart Buy for the Week.  

“Loimer’s hands-off, natural (biodynamic, in fact) approach to wine production is evidenced here in this excellent 2009. The nose is almost pure stony minerality the way we like it, with underlying ripe, concentrated fruit and intriguing herbal and herb flower notes. The palate is fullish, succulent, nicely concentrated, with a beautiful range of flavours and excellent length. A superb, vibrant wine here, especially at this price. Buy by the case. Tasted July 2011 Value Rating: ***.” (John Szabo, Master Sommelier, WineAlign) 

Score: 91

”Very aromatic nose of spicy white pepper, grapefruit and white flowers. Palate is juicy with lemon-lime flavours and plenty of scintillating minerality. Distinctive and well-concentrated with an elegant, progressive layering of flavours. Zesty and spicy. Tasted June 2011.” (Sara d’Amato, WineAlign)

Varietal: Zinfandel 100%

Tasting notes: Aromas of ripe raspberry fill the bowl of the glass of this dazzling ruby colored nectar. The effusive fruit profile bursts forth, framed proportionately with a fine balance of acidity, while showing layers of spiciness, mildly integrated oak components, and soft tannins. Aged exclusively in American oak, this enjoyable wine is ready to drink now.

Reviews: “This trio of exceptional Zinfandels includes the 2007 Zinfandel Russian River, a dense plum/purple-colored effort revealing a big, gamey nose filled with abundant aromas of red and black fruits, pepper, and spice. The endearing aromatics are followed by a full-bodied, fleshy, heady Zinfandel to enjoy over the next 3-4 years. Drink: 2010-2014.” 90 points, (Robert Parker, erobertparker.com, Feb. 2010)

“We just sampled this nectar and our first comment was WOW. (our second comment was ‘when can we sample more?’). Aromas of ripe raspberry fill the bowl of the glass of this dazzling ruby colored nectar. Balanced and concentrated, the fruit profile bursts forth, proportionately with rich blueberry compote flavors melded together seamlessly with hints of vanilla cream, coconut and perfectly toasted oak. Aged exclusively in American oak, this enjoyable wine is ready to drink now, and well cellar age gracefully over the next 3-5 years from the vintage date. Bravo!” 95 points, (TWI, The Wine Insider.)

Varietal: 100% Zinfandel

Alcohol: 15.9%

Review: “The 2007 Zinfandel Old Vine Moratto Vineyard, from a hillside parcel planted in 1920, boasts a dense ruby/purple color as well as more floral notes intermixed with notions of blueberries, black raspberries, incense, and spice.  Multilayered, rich, and full-bodied with terrific intensity, this cuvee should drink well for 7-8 years. Drink 2010-2018.” 91 points, (Robert Paker, erobertparker.com, Feb. 2010) 

Alcohol: 15.8%

Review: “The dense ruby/purple-tinged 2007 Zinfandel Old Vine Gamba Estate Vineyard reveals beautiful aromas of blueberries, black raspberries, and vanillin along with spice, pepper and nicely integrated wood, acidity, and tannin.  This is a full-bodied, powerful yet elegant Zinfandel to drink over the next 7-8 years. Drink: 2010-2018.” 92 points, (Robert Parker Jr., erobertparker.com, Feb 2010)

Grown in the Russian River Valley of Sonoma County, from vines that are 110 years of age.

Varietal : 100% Pinot Noir

Soil type:  Limestone and marl

Age of vines:  20 years 

Alcohol:  13.3%

Tasting note:  

The Chorey-les-Beaune consistently shows more earthy and evolved notes than the Hautes-Côtes de Beaune. The nose and palate are filled with vivid sour cherry and earthy notes, with fine, elegant and chalky tannins.

Soil type: Clayed and chalky

Aging: 6 months in stainless steel tanks, 2 to 4 month in bottle

Suggested food: Tomato based pasta dishes, antipasto plates

Viticulture and Winemaking: This world class, single vineyard Dolcetto is sourced solely from the Sorano vineyard in the town of Treiso.     
 

Tasting notes:  Colour is ruby red with violet reflections, with notable intensity in its fruit and a richly powerful, expressive personality. This expansive, generous Dolcetto is full of dried flowers, violets, raspberries and minerals. The palate is dry and full flavour, offers plenty of detail with excellent length and a clean finish. The wine’s maceration and fermentation took place in stainless steel vats for 8-10 days, and further matured for 6 months in stainless steel tanks, 2 to 4 month in bottle.

Varietals:  50% Touriga Nacional, 35% Alicante Bouchet, 15%  Cabernet Sauvignon

Soil type:  Very poor of schist or granitic origin

Aging:  18 months in French oak barrels

Alcohol:  14.5 %

Viticulture and Winemaking:  Hand picked and transported by cold truck in small harvest boxes. Spontaneous fermentation by wild yeasts. Post fermentation maceration of 28 days. Traditional fining with egg whites, likely to form a deposit.

Review: “Any doubts that Portugal’s Alentejo region can rival many big New World wines would be dispelled by this extravagant wine. With its intense fruit, sweet tannins, figs,  coffee and spice flavors, it packs a serious punch of flavor. For drinking now.” - R.V. (4/1/2010), 91 points, Wine Enthusiast

Varietals: 55% Merlot, 35 % Cabernet Sauvignon and 10% Cabernet Franc

Alcohol: 13.6%

Tasting note: Bright crimson colour with salmon rim. The nose shows fresh wild strawberries with subtle pink grapefruit accents. The palate gives an impression of crushed strawberries, cranberries and note of dried thyme. This wine is best enjoyed in its youth, within 1‐3 years of the vintage.

Varietal: 100% Riesling

Alcohol: 10.9%

Tasting note:  A brilliant appearance with pale yellow straw colour. Classic and intense Riesling aromatics with hints of yellow grapefruit, lime, honey and a flinty minerality. The palate is vibrant and shows great depth of flavours. This concentrated wine has a core of yellow pomello with candied citrus and lime. An austere wine that shows great finesse, power, beautiful balance and an extraordinary length. These are trademark characteristics of the Rosomel Vineyard, specifically Roman’s Block terroir.

Review: This very good riesling is very high in acid, relentlessly dry, and shows well-defined fruit. It’s built for food that will take care of some of the acidity and render it merely mouth-watering and zesty.  Rod Phillips   

Review: Riesling lovers, don’t miss out on this—from the famous 21-B Weiss clone,  (producing Canada’s Best Riesling 6 times) this tiny 3-acre block of 34-year-old vines was hand picked, hand sorted, then whole-bunched pressed, and fermented using wild yeasts. Slate, mineral and lemon-lime citrus aromas trumpet a river of crisp, racy flavours on the palate—Granny Smith apple, key lime and mineral-infused ripe grapefruit galore. It’s full of nerve and verve with ageing potential and a refreshing, mouth-watering aftertaste. Vic Harradine

Additional details

Varietal: 100% Pinot Noir (Locust Lane, Felseck and Rosomel Vineyards)

Alcohol: 12.5%

Tasting note:  This wine has a lively, ruby red colour. The intense and complex nose shows aromas of wild raspberries, sour cherries and vanilla with a touch of leather. The 2008 Estate Pinot Noir is medium bodied with a fleshy mid palate and focused acidity, finishing off with fine ripe tannins. The palate shows excellent concentration of cherries and raspberries with some vanilla notes. This elegant Pinot Noir has a lingering finish and great potential for ageing.

Additional details

Varietals: 87.5% Sauvignon Blanc and 12.5% Semillon (Rosomel Vineyards)

Alcohol: 12.8%

Tasting note:  Bright, golden straw colour. Layered nose with aromas of pink grapefruit, white peaches, fresh field asparagus and roasted hazelnuts. The 2008 Nuit Blanche has a rich, creamy mouth feel with great texture and weight and finishes with the same smoky minerality so typically seen in previous vintages.

Additional details

Varietal: 100% Riesling

Alcohol: 11%

Tasting note:  Brilliant appearance with pale yellow straw colour. The 2008 Estate Riesling displays intense beeswax nose with pink grapefruit, Meyer lemons and aromatic white flowers. The palate is rich with beautiful riesling purity and seamlessness. The wine has a generous mouthfeel and offers flavours of honey and yellow grapefruit. This is an ideal food wine, showing some tension on the palate from the acidity and delivering a persistent, fresh dry finish.

Additional details

Varietal: 100% Chardonnay (Locust lane and Rosomel Vineyards)

Alcohol: 13.9%

Tasting note:  Bright and golden pale straw colour. Very elegant nose of lemons, yellow grapefruit and a wet stone, chalky minerality. A rich and powerful palate shows beautiful purity of fruit with well-integrated oak and smokiness. The 2007 Tête de Cuvée Chardonnay has great length and excellent aging potential.

Review: Made from the 10 best barrels, this is a marvellous chardonnay with a plush texture, nuanced fruit and great depth. It has length that runs on forever. It’s a little taut right now, so you could decant it or give it a year or two to soften. Rod Phillips

Review: This unfined, unfiltered beauty, from the near-perfect ‘07 vintage,  blossoms with tropical fruit, slate/mineral notes and toasty char aromas—aged 15 months in French oak. Only ten meticulously selected barrels—240 cases—were produced. It’s hugely textured, complex and well structured with time needed to knit together. Palate-coating flavours of green,  crisp apple, racy citrus and honeyed white peach abound. It finishes incredibly lengthy, delectable and full of promise.  Vic Harradine

Additional details

Varietal: 100% Estate Grown Chardonnay (from Locust Lane, Felseck and Rosomel Vineyards) 

Alcohol: 13.1%

Tasting note: Inviting golden colour, The intense and generous nose shows complex aromas of ripe apricot, baked pears, dried figs, cinnamon and marzipan. The 2008 Estate Chardonnay is a rich wine with great intensity, luscious texture and finesse. Powerful aormas of white peaches, apricots, Meyer lemons and roasted almond predominate while remaining true to our terroir. The palate is appealing for its fleshy nature and the wine has structure and length to be aged gracefully for the next 5-8 years.

Additional details

Varietal: Riesling

Soil type: Chalk and limestone

Tasting note: The dry Qvinterra Riesling shines with a spotlessly clean fruit which reminds of nectarines and apples. On top of that a shot of minerality and a stimulating acid make the wine precise an always fresh.

Five different wine villages, five different soil textures have inspired the Latin term Qvinterra. The name refers to the vineyards in those five famous villages of the Rhine Terrace: Oppenheim, Nierstein, Nackenheim, Bodenheim and Laubenheim.

Varietal: Riesling

Soil type: Red slate

Tasting note / Review: This wine is perfectly balanced between the elegant aromas of ripe fruits and the spicy aromas of the red slate. With its hint of discreet botrytis the Ölberg Riesling is extremely dense and plays with the aromas of sweet pineapples and the tobacco-like earthiness. These contradictory components are finely woven and result in a long and strong finish.

“Delicate but intense, ultra mineral, lemon balm aromas: this has concentration in the extreme. The palate is lush, richly extracted, quite viscous, intense and flavourful - waves of flavours wash over the tongue while a vibrant backbone of acidity tightens the finish. Seems as though there were a touch of botrytis to generate such an intensely glycerous texture. Long, long finish. An over-the-tip, world class wine.” 95 pts John Szabo, MS

Varietal: Spätburgunder

Soil type: Chalk and limestone

Tasting note / Review: This dry Pinot Noir was aged in new and used barriques and shows everything a fine Pinot has to show; dark berries and a hint of spiciness in combination with an elegant and long finish. But still this wine is far away from being a lightweight because of its complex structure and its dense flavours.

“Very clean and obviously very ripe, almost into the blueberry aroma and cherry liqueur spectrum. The palate is fullish, soft plush, with low, sweet tannins and caramel oak. More of a New World-style.” 90 pts, John Szabo, MS

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.

Varietal: Pinot Grigio

Soil type: Marl and sandstone flysch of Eocene origin

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.

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.