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Artadi Viña El Pison 2002Made from 100% Tempranillo grapes from a single vineyard planted 1945, planted on pure limestone. Aged for 18-24 months in French oak. Very heavy triage, 4-6 week fermentation during vinification.
Bodegas y Vinedos Ponce Clos Lojen 2009This wine presents deep red color; it's almost black in your glass. Why? It's due to the red-skinned, red-fleshed natural of Bobal. The flavor is black fruits and sweet but only for a second as the perfectly integrated tannins sweep over the palate and aromas of banana, bubble gum, leather, tobacco and candy linger in the long finish.
Descendientes de J. Palacios Petalos del Bierzo 2015'Petalos' is D.J.P.'s regional introduction wine to the Mencias of Bierzo. Largely from Corullon fruit (including declassified material from the single vineyard sites), but includes some material from sites managed, rather than owned by Alvaro and Ricardo. Absolutely gorgeous, plush, elegant and floral - trademark roses and pepper tree perfume, bright and earthy at once, red fruits hybridised with the juice of rose petals, peppercorn and roast meat juice. It's very savoury, elegant, satiny but dry, long and supple with sour cherries and dried sage.
Bodegas Olivares Altos de la Hoya 2012Aged in a combination of barrique and demi-muid. A few are new but most are 2nd and 3rd passage barrels from elite Burgundy producers. Most of the region is planted to Mourvèdre, locally know as Monastrell. Jumilla's summers boast hot days and cool nights, resulting in fantastically ripe grapes with good acidity. Bodegas Olivares's vineyards are in the northernmost zone of La Hoya de Santa Ana. This is the coolest subzone of Jumilla, with sandy, lime-rich soils that produce intensely aromatic wines.
Las Rocas de San Alejandro Vinas Viejas Garnacha 2007Calatayud benefits from a continental climate with vast temperature differences between night and day. Harvests are much later than in other parts of Aragón and the acidity/maturity/alcohol ratios tend to be more balanced. As most of the vineyards lie on what was (thousands of years ago) an old river basin, the soil is comprised of brown limestone and loam over slate and gypsum. This particular soil is also quite good for production of olives, cherries, and other fruits.
Bodegas Lan Crianza 2010Brilliant red cherry with violet hues. Elegant ageing aromas with hints of fruit. Serve with cold starters, pasta, poultry. Perfect as wine by glass.
Rejadorada Toro Temple 2004
Buoncristiani Dolcetto di Nonno 2003To ensure the highest quality wine at Buoncristiani, we encourage controlled stress in the vineyard to produce low yielding, concentrated, and balanced fruit full of flavor and varietal expression. Once our grapes reach full maturity, carefully decided by our palates, we harness this inherent potential from the vineyard to the bottle through meticulous tracking and blending of each promising component. We strive to create optimum complexity while retaining balance, varietal character, and superior quality.
Gianfranco Alessandria Dolcetto d'Alba 2010Strikes the eye with its ruby red color and intense violet hues. Fresh, fruity, strong and youthful.
Fratelli Revello Dolcetto d'Alba 2007Vinification: in horizontal rotating macerators for approximately 4 days in contact with skins, completion of alcoholic fermentation in steel tanks in approximately 10 days, malolactic fermetation in steel tanks. Ageing: 10 months in steel tanks, bottled in the month of July. Available for sale one year after harvest, in September.
Roagna Dolcetto d'Alba 2013The grapes assigned to the production of this wine come from selections of vineyards with a Southern, South-Western exposure of Paje cru in Barbaresco area. Orientation: South, southwest. Soil: Marl, calcareous. Soft pressing with destemming. Fermentation in wood casks. Maceration for 20-30 days. Spends 6 months in steel before release.
Sottimano Dolcetto d'Alba Bric del Salto 2015The fermentation and the maceration on the skins normally takes about 12 days. No selected yeasts are used. The malolactical fermentation is completed in stainless steel, where the wine remains for approximately 6 months. There is no filtering and no fining prior to bottling. The "Bric Del Salto" Dolcetto is the result of the different soils of the "crus" in which the vines are grown. It is well balanced in all of its components, starting with its deep color, its fruity, rich and elegant nose, and a complex, lingering and fresh taste.
Vietti Dolcetto d'Alba Tre Vigne 2013Purple red color with a light blue hue, the Dolcetto has aromas of black cherry, raspberry and hint of blueberries and minerals. An unoaked wine, this medium bodied red has soft tannins, moderate acidity and good balance. Food Pairings: Grilled vegetables and casual dishes such as pizza, deli sandwiches and light pasta dishes.
Mauro Molino Barolo Vigna Gancia 2006Colour: Garnet red with ruby reflections. Nose: Intense, ethereal, liquorice, ripe plum, raisins. Flavour: Dry, supple, full-bodied, chewy tannins, pleasant and very long finish. Serving suggestions: Roast beef, Piedmontese aged cheeses.
Poderi Colla Barbaresco Roncaglia 2004Characteristically Nebbiolo in color, i.e. intense ruby red with subtly lighter reflections that connoisseurs will recognize. Inviting and non-aggressive, its bouquet is extremely complex, with the variety's typical rose nuances as well as ample, layered spice, woodsy and berry sensations. On the palate it is very full-bodied while also elegant, almost feminine. Straightaway intense and pleasing, long and soft, with a finish of great finesse and appeal and firm, sweet tannins. This is a great wine to accompany the entire meal, albeit best with red meat and fowl.
Moccagatta Barbaresco Basarin 2005The "Basarin", from vines around Neive, has sweet black fruits and currants on the nose, but is firm and lean on the palate, providing excellent nearer-term drinking. Garnet red in color; intense and complex on the nose, with aromas of ripe red fruit and spice. The flavor is warm and vigorous; the mouth-feel rich and soft. The wine is well-balanced, intense and with a long finish. Serving suggestions: Cheeses, red meat, game.
La Spinetta Barbaresco Valeirano 2006Deep red color. Bouquet is complex and gently spiced, white truffle and herb aroma. Taste is well structured, fine tannins, austere with plenty of fruit, smoke and earth notes. Ideal with grilled food, sauced and elaborate red meat and wild game, or just to be enjoyed by itself.
La Spinetta Barbaresco Starderi 2003Colour: Dense red. Bouquet: Complex, with scents of blackberry, cherry, strawberry and sweet spices, licorice and chocolate. Taste: Perfect balance with sweet tannins and long and intense finish. Pairings: Ideal with grilled food, sauced and elaborate red meat and wild game.
Bruno Giacosa Barbaresco Santo Stefano 2005Garnet red colour. Intense and complex bouquet with notes reminiscent of violet, liquorice and raspberry. Its flavour is full and robust with tannic texture. Wine of great personality that in the best vintages can bear the denomination "Riserva" on the label.
Falletto di Bruno Giacosa Barbaresco Rabaja 2005Giacosa's Barbaresco Rabajà is intense ruby red in color with elegant orange hues. The nose is reminiscent of ripe red fruits, wild berries, plum, spices, caramel, mocha, and licorice. On the palate it is dry, but extraordinarily full and soft with sweet tannins. Imposing, austere and long-lived, this is a collector's pick, and a wine of grand personality.
Cascina Delle Rose Barbaresco Rio Sordo 2005When tasting these wines, the most remarkable thing is their elegance, grace and perfume. Barbaresco is supposed to be the more elegant and feminine expression of Nebbiolo compared with its sibling to the south, Barolo, and indeed these wines deliver. The textures are more reminiscent of a top Chambolle of the likes of Ghislane-Barthod or Fred Mugnier, yet the aromas are pure Nebbiolo in spades! Aromatic with dried cherries, rose petals, autumn leaves and licorice. And while approachable in their youth, these Barbareschi are by no means wimpy. They have the depth and classic structure of traditional Piedmontese Nebbiolo, and should continue to evolve for 15-20 years.
Roberto Voerzio Barolo Rocche dell'Annunziata Torriglione 2004Intense, deep, ruby-red in color, this outstanding Barolo offers intense aromas of violets, small berries, red currants, spices, pepper, chocolate and tobacco. Medium-bodied and focused yet delicate with silky, fine-grained tannins framing a superb and creamy texture. Its long and refined finish caresses the palate.
Roberto Voerzio Barolo Cerequio 2005Intense ruby red in color, with garnet hues. Fresh and complex aromas of macerated cherries, plums, dried roses, minerals and spices surround a terrific concentration and depth. This Barolo is creamy and broad, racy and refined. The flavors explode with a supple and persistent roundness. The finish is long and elegant with fine-grained tannins. Fruit is everywhere! Recommended with rich fare, such as truffle scented dishes, roast beef, fillet mignon and medium-aged cheeses. This is a masterful Barolo, long-lived and beautiful.
Paolo Scavino Barolo Cannubi 2003The Barolo Cannubi is made from 100% Nebbiolo, and is aged for two years in French oak barrels followed by another 12 months in the bottle. With an intense ruby red color and a nose of wild berries and aromatic herbs, this full-bodied wine is perfect with roasted meats and aged cheese.
Francesco Rinaldi & Figli Barolo Cannubbio 2008Its colour is ruby garnet red with slightly orange reflections after ageing. The smell is ethereal, wide and embracing with scents of rose, violet and soft balmy notes. The taste is dry, severe, savoury and harmonic. It matches very well with red and braised meat, game and cheese. The suggested serving temperature is 16° - 18°C.
Parusso Barolo Le Coste Mosconi 2008
Andrea Oberto Barolo Rocche 2006Intense ruby-red hue with light garnet reflections. Oaky notes perfectly blending in a flowery, spicy aroma make the wine extremely fine and balanced. Evident tannic sensations in mouth, which are unusual in the Barolo wines from Rocche dell'Annunziata cru, are well-integrated with a powerful but elegant structure.
Andrea Oberto Barolo Vigneto Brunate 2006Full garnet in colour with delicate orange highlights. Wide, clean but complex aroma with scents of dried flowers and red berries. Well-integrated oak with toasty notes of coffee and leather linger in a perfect balance between elegant body and concentration.
Jordan Winery Cabernet Sauvignon 2013Intense aromas of cassis, black currants, blackberries and ripe cherries with a lovely floral note. The palate is rich and seductive, exuding blackberries and cassis interwoven seamlessly with fine tannins from new French oak barrels. Its masculine structure is harnessed by a beautiful balance of acidity and dark fruits with a long, cassis-laced finish. A collectible vintage to be enjoyed now or cellared through 2032. Decant for 45 to 60 minutes to further elevate aromas and flavors. Chef's Pairing Suggestions: The 2013 Jordan Cabernet Sauvignon's dark fruits, rich palate and fine tannin structure make it a versatile companion at the table. Though a natural pairing for a flavorful steak, this wine's balance of fruit, tannin and acidity beautifully complement grilled or roasted dishes, such as herb-crusted lamb, pork belly or rosemary chicken.
Ornellaia Ornellaia 2011 1.5LThe sun-filled, early-maturing 2011 vintage perfectly expresses the qualities of Ornellaia. The wine appears an intense, youthful ruby red. The nose offers rich fruit that is fully ripe yet at the same time crisp and lively, backgrounded by delicate nuances of balsam and toastiness. On the palate, the powerful concentration immediately impresses, as do the tannins, massive yet silk-smooth and glossy, which allows the wine to completely fill the mouth but with no feeling of heaviness. The finish, near endless, is deliciously pungent and spicy, with a welcome crispness throughout.