Blast Vintners

`very clear red robe; the nose is shapely, aromatic, on red fruit, is pure, floral with red cherry and raspberry. There’s a kind sweetness underpinning it, a pastille effect. The palate moves with Burgundian finesse, bears red cherries, has firm sides, comes from within, has iron, is structured. It’s aromatic with a touch of suave gras near the close, gras encouraged by the Viognier. It’s intricate, grippy, unusual, delivers interest. A granite blend would have more sucrosity. The aftertaste is rocky, finely powdered. Harvested before the rain which helped the Coteaux de Tupin. From 2022-23. 2042-44` Only 600 bottles **** John Livingstone-Learmonth

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One of the best domaines in Alsace without a shadow of a doubt, of their 19 hectares, 5 are in Grand Cru sites. Very rich SGNS like this one. Lots of botryitis character.

Chardonnay from a sixty year old parcel planted over limestone in Viré-Clessé. Grapes were pressed directly and left to rest in foudres for a year.

Due to painfully low yields his plants produced in 2021, Thierry decided to create a one-off blend of old vines Pineau d’Aunis (130 year old!) from the Sarthe that would usually go into La Centenaire du Vauperroux, and Gamay (70-100 year old) from Touraine that would usually make up Les Maluseaux.

Gamay from a hundred year old plot, planted over granite some four hundred metres above sea level on the steep slopes of Chiroubles. Fermented as whole bunches for a fortnight, the wine spent nine months resting in concrete eggs. 

A new parcel, on the lower slope of the Cote.

A new cuvee - sourced from Poncie, aged in old Burgundy barrels.

A new cuvee - sourced from Poncie, aged in old Burgundy barrels.

Declassified Beaujolais-Villages that features Gamay from a number of parcels around Villié-Morgon. The grapes were fermented as whole bunches for a fortnight, before a short rest in concrete eggs.

Declassified Beaujolais-Villages that features Gamay from a number of parcels around Villié-Morgon. The grapes were fermented as whole bunches for a fortnight, before a short rest in concrete eggs

`An aromatic of energy – mineral, almost steely red fruit – freshness too. Good depth and supple concentration but with a lovely finishing freshness – long, haunting flavours in the finish but subtle – this is no broad or powerful finish – just a very elegant wine.`Bill Nanson

Among the elite of Beaujolais, Breton`s 3000 case production is spread quite thinly, he has a big following in the restaurant sector in France, owing, largely due to the way in which poise, elegance and ageability and combined with sheer, joyous drinkability.

`Opaque magenta. Powerful, smoke- and mineral-accented blackberry, cherry, floral oil and licorice aromas pick up a hint of earthiness as the wine opens up. Juicy and penetrating on the palate, offering concentrated red and dark berry preserve, cola and candied violet flavors that turn sweeter through the back half. Shows fine clarity and solid grip on an impressively long, mineral-driven finish framed by steadily building tannins. (Drink between 2024-2034` 92 Points Josh Reynolds

Among the elite of Beaujolais, Breton`s 3000 case production is spread quite thinly, he has a big following in the restaurant sector in France, owing, largely I think to the way in which poise, elegance and ageability and combined with sheer, joyous drinkability.

Among the elite of Beaujolais, Breton`s 3000 case production is spread quite thinly, he has a big following in the restaurant sector in France, owing, largely I think to the way in which poise, elegance and ageability and combined with sheer, joyous drinkability.

Cuvée was born from the uncommonly bad conditions in 2021. Gamay from old vines over weathered granite, basalt and schist from Romuald’s holdings in both Brouilly and Côte de Brouilly

Cuvée was born from the uncommonly bad conditions in 2021. Another original blend, this time of old vines Gamay planted over granite and quartz on the steep slopes of Chiroubles and Chénas.

Among the elite of Beaujolais, Breton`s 3000 case production is spread quite thinly, he has a big following in the restaurant sector in France, owing, largely I think to the way in which poise, elegance and ageability and combined with sheer, joyous drinkability.

Among the elite of Beaujolais, Breton`s 3000 case production is spread quite thinly, he has a big following in the restaurant sector in France, owing, largely I think to the way in which poise, elegance and ageability and combined with sheer, joyous drinkability.

`Dark, bright-rimmed magenta. Bright and energetic on the perfumed nose, displaying intense red and blue fruit, exotic spice and lavender qualities and a hint of smoky minerality. Sappy and precise on the palate, offering penetrating black raspberry, bitter cherry and floral pastille flavors; hints of licorice and succulent herbs build with air. Fine-grained tannins add grip a very long, penetrating finish that echoes the mineral note and leaves a hint of smoky bacon behind.` 92 Points Josh Reynolds

Cuvée was born from the uncommonly bad conditions in 2021. This is a blend of all of the Gamay and Chardonnay that Romuald was able to harvest from the hundred year old vines surrounding his home in Beaujeu and the parcel he farms just down the hill in Quincié, which usually make up his Beaujolais Villages. With the fruit grown between 400-500 metres above sea level, the vintage has produced a featherweight wine

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`This is a tour de force, and one of the all-time great Grand-Puy-Lacostes ever produced, as I hope the 2000 and 2005 will become. This is an inky/purple, beefy, broad, super-rich Pauillac revealing classic creme de cassis notes intermixed with hints of spring flowers and crushed rocks. Full-bodied with sweet tannin, shocking concentration, and layers of fruit, this irresistible 1982 is still an adolescent in terms of its evolution. Anticipated maturity: now-2035.` 96 Points Robert Parker (2009)

`One of the fabulous surprises, although I had suggested last year that it could jump in quality, of my tastings, the 2006 Lafite Rothschild is a great, great wine made from a blend of 82% Cabernet Sauvignon, 16% Merlot, and 2% Petit Verdot. When I tasted it from barrel, it reminded me of their successful 1988, but it is dramatically superior to that vintage. Frankly, it may turn out to be as good as the 2005, which in all of Bordeaux is a far greater vintage than 2006. Lafite`s severe selection process (42% made it into the grand vin) resulted in a full-bodied wine boasting an extraordinary perfume of charcoal, truffles, lead pencil shavings, and sensationally sweet, ripe black currant and cedar notes. A wine of extraordinary intensity, texture, and depth with silky tannins as well as awesome concentration, this has turned out to be a remarkable Lafite Rothschild that should be drinkable much earlier than the 2005, but age for three decades. Anticipated maturity: 2014-2035+.` 97 Points Robert Parker

50-50 blend of Cabernet Sauvignon from the 2020 vintage and Merlot from 2021 aged in 500 litre barrels

1988 is a vintage of good, but hardly remarkable ripeness, and in the context of all the other stellar vintages in this decade in Bordeaux, it stands out a bit stylistically. However, at least with the Pichon-Lalande, the 1988 is hardly a weak link and the wine is outstanding in its very classical styling and proportions. The bouquet offers up a lovely, cool fruit blend of cassis, dark berries, menthol, tobacco leaf, gravel, cigar smoke and a judicious foundation of toasty new oak. On the palate the wine is fullish, pure and impeccably balanced, with a good solid core, melting tannins and fine focus and grip on the long, complex and very classy finish. This does not have the exotic topnotes of a sunnier vintage, but it has a lovely base of Pichon’s inimitable terroir and has no cause to apologize for anything! Fine, fine juice cut from an utterly classical cloth and a dramatically underrated vintage of Pichon-Lalande` 92 Points John Gilman

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`It is an understatement to say these are the greatest wines I have ever tasted from Monbazillac; in fact, they are among the greatest sweet wines I have tasted ... from anywhere!` Robert Parker

`The 2012 Château Olivier Blanc is quite good this year, with again, just a touch too much new wood for its own good, but lovely complexity and mid-palate stuffing. The fine bouquet offers up scents of green apple, fresh fig, grassy tones, lime peel and vanillin oak. On the palate the wine is deep, full-bodied, complex and intensely flavored, with a fine core, crisp acids and very good length and grip on the finish. The oak here is a bit heavy-handed on the palate, but the wine has enough stuffing to carry it. Not bad and could have been exceptional with better wood philosophy.` 88 Points John Gilman

50% Sauvignon Blanc and 50% Sauvignon Gris from vines grown organically and harvested by hand. Three weeks of maceration of the two grape varieties in whole bunches, soft pressing, short aging in terracotta small amphorae tiny sulphur.

A tiny 0.5 hectare plot cultivated by young Julien Petitjean. To the west of Beaune on very stone clay and limetone with a steep aspect.

0.43 hectare plot cultivated by young Julien Petitjean. A questing vigneron who spent ten years looking for land with character that he could farm in an organic spirit.

Gamay from a hundred year old plot, planted over granite some four hundred metres above sea level on the steep slopes of Chiroubles. Fermented as whole bunches for a fortnight, the wine spent nine months resting in concrete eggs. 11.5%

`The 2015 Chambertin from Domaine Trapet is utterly brilliant, as it is a big, massive and utterly poised and refined example of the vintage. The heroically proportioned wine is still the essence of Chambertin, as it delivers a brilliant bouquet of black plums, red and black cherries, raw cocoa, grilled meats, a very complex base of soil tones, a touch of graphite and a refined framing of vanillin oak. On the palate the wine is deep, full-bodied and simply bottomless at the core, with a great synthesis of soil signature and sappy, pure fruit. The finish is endless, with fine-grained tannins, lovely acids and stunning complexity. This is one of the wines of the vintage in 2015, without a doubt! 2030-2100` 98 Points John Gilman

From an English Cellar where the wines have sat since purchase - superlative storage and levels but some damage to some labels - please enquire for pics

`The 2017 Clos de Vougeot Grand Cru has a lovely bouquet that unfurls from the glass to reveal raspberry, hints of dark chocolate, cedar and undergrowth; there is a touch of mintiness here. The palate is medium-bodied with grainy tannins and beautifully balanced with vivid red berry fruit, plus a liberal sprinkling of white pepper on the finish. Excellent. (Drink between 2023-2042)` 96 Points Neal Martin.

Chardonnay from a sixty year old parcel planted over limestone in Viré-Clessé. Grapes were pressed directly and left to rest in foudres for a year.

A lovely vineyard selection from Etelois, which sits next to the grand cru Chapelle-Chambertin and premier cru ‘Petite Chapelle’ in Gevrey. 60 year old vines.

After a few years under the mythical eye of Becky Wasserman, Alex Gambal set out to create a small negoce firm. Originally buying juice, then almost exclusively grapes at the end of the decade, he built up a strong reputation for quality and value. Aided, no doubt by some of the relationships he established with Becky and his easy-going natural charm. When he sold the concern to the Boisset`s he retained a cellar of small quantities of his past vintages

A new 2.5 hectare estate, after worked alongside Pierre Fenals from Maison Belles Lies fame, interning with Bruno Schueller and Didier Barral

1.5 hectare plot cultivated by young Julien Petitjean. A questing vigneron who spent ten years looking for land with character that he could farm in an organic spirit.

Yanns second vintage and a tiny one

`One producer folks might not have heard of is Alain Hasard of Domaine Les Champs de l`Abbaye. He does everything right (massale selections, high density, organic, hand harvesting at maturity, classical winemaking with well-chosen barrels and long élevage: the things that make great e.g Givry just as surely as they make great Gevrey!) and his wines are very sensual and charming—and age well, too. The wines were a revelation to me and I highly recommend them.` William Kelley

`The 2018 Musigny Vieilles Vignes Grand Cru is even darker than the Bonnes-Mares. It has a spectacular bouquet of intense black fruit, blueberries and shucked oyster shells, the mineralité heightened over the Bonnes-Mares and lending a great deal of precision. The palate is medium-bodied with blueberry, boysenberry and black currant fruit, extraordinary tension, razor-sharp acidity and a dash of white pepper on the crystalline finish. One of the finest Musignys I have tasted from barrel at de Vogüé` 97-99 Points Neal Martin

`The 2017 Nuits Saint-Georges Les Chaignots 1er Cru has a well-defined bouquet of dark berry fruit, desiccated orange peel and a little rooibos. The new oak is quite prominent and feels a bit reduced. The palate is medium-bodied with chewy tannins, grippy and muscular, perhaps missing some elegance and transparency. The firm finish leaves a spicy aftertaste. Give this three to four years in bottle. Tasted blind at the Burgfest 2017 tasting.` 93 Points Neal Martin.

` Full ruby. Spicy aromas of blackberry, violet, bitter chocolate, Oriental spices and mint. Dense and sweet, with ripe but bright black fruit flavors. Finishes with sweet tannins and very good persistence.` 86-89 Points Steven Tanzer

From three parcels, totalling roughly .6 hectares: les Herbeux, les Tuyeaux, and (from the Gibourg sisters) les Bas de Combe

From three parcels, totalling roughly .6 hectares: les Herbeux, les Tuyeaux, and (from the Gibourg sisters) les Bas de Combe

`2017 Ruchottes-Chambertin Grand Cru is beautifully defined on the nose, delivering raspberry, wild strawberry and rose petal scents and superb mineralité . The medium-bodied palate displays supple tannins and a fine bead of acidity. Very tight at the moment, possibly a Grand Cru that is entering a closed phase. Yet there is freshness and genuine class here – it just needs time. Tasted blind at the Burgfest 2017 tasting. (Drink between 2026-2055)` 95 Points, Neal Martin.

`I love the style and shape of the 2021 les Vergelesses from Chisa Bize. The wine is not overly powerful in profile, but deep, intensely flavored, soil-driven and supremely elegant. It will be a magical addition to any well-stocked cellar, if one is lucky enough to find any in the market. The bouquet wafts from the glass in a very complex blend of sweet dark berries, black cherries, coffee bean, a complex base of minerality, pigeon, woodsmoke, sweet stem tones and a deft touch of cedar. On the palate the wine is pure, full-bodied and seamlessly balanced, with a superb core, fine-grained tannins, excellent complexity and grip and a long, focused and very classy finish. Simply a beautiful bottle. 2033-2085` 94 Points John Gilman

2021 is Freds last vintage - wth the 2022s, Domaine de Chassorney will be passed onto Aurelian Verdet.

`The les Grands Poisots is the Volnay village wine from Louis Boillot and it too is lovely this year. The deep, pure and nascently complex nose jumps from the glass in a blend of cassis, black cherries, espresso, violets and a beautiful base of chalky soil tones. On the palate the wine is deep, fullish, pure and intensely flavored, with a sappy core of black fruit, tangy acids, suave tannins and excellent focus and balance on the long and soil-driven finish. Lovely juice. (Drink between 2017-2040)` 91 Points John Gilman

After Philippe`s recent retirement, his son Tony has taken over at the domaine - the quality of the wines remains excellent, altough the new labels are not to everyone`s tastes!

Vines from 1939 give this tiny production wine incredibly density and freshness. Situated a couple of hundred metres south of Clos de Vougeot.

The Vigots combine fruit from two plots, La Colombière, and La Croix Blanche, - The same sources used by Mugneret-Gibourg

From a 0.15 hectare (!) parcel on the steeper upper slope shelf directly above the 1er crus les Malconsorts and les Gaudichots, two barrels made. Vines planted in 1934/1935. A 1er cru in all but name.

Gamay from a hundred year old plot, planted over granite some four hundred metres above sea level on the steep slopes of Chiroubles. Fermented as whole bunches for a fortnight, the wine spent nine months resting in concrete eggs. 11.5%

Charles Ballot is propelling this white-focussed estate to heights occupied by Roulot, Jobard and Ente. Exceptional value for the time being, but the market is clearly catching up on these wines. The Bourgogne Blanc is from fruit only from within Meursault and Puligny Villages. 580 cases produced.

The 3 labels chez Boisson belie the fact the wines are identical. Ceated collaboratively at the family’s Meursault cellars. Pierre Boisson with his dad making the wines, which are amongst insiders - some of the smartest picks of the appellation. This Bourgogne Blanc is sourced from a variety of parcels all in the village of Meursault.

A new 2.5 hectare estate, after worked alongside Pierre Fenals from Maison Belles Lies fame, interning with Bruno Schueller and Didier Barral

Not to be confused with the 1er Cru Montmains, these vineyards are located in the commune of Beines, opposite the 1er Vau de Vey. This is a medium depth hillside, with a lovely exposure and gives wines of great complexity and drinkability. Quantities remain small here, only about 400 cases are produced.

Chardonnay from a sixty year old parcel planted over limestone in Viré-Clessé. Grapes were pressed directly and left to rest in foudres for a year.

Classic young Clos de la Barre nose with its bright but slightly closed and austere character of white flower

Chardonnay from a small parcel of hundred year old vines planted over pure limestone. This was given a long, slow and gentle press before a year of élevage in old barriques.

Beautiful Colour - Pics available

97yr old vines planted on Jurassic limestone. Zero sulphur for 20+ year slightly oxidative as is Verges trade mark.

97yr old vines planted on Jurassic limestone. Zero sulphur for 20+ year slightly oxidative as is Verges trade mark.

`My goodness, where has the time gone? Here is a pinot noir from Frances and Terry Leighton that actually has its roots in the twenty-first century! It happens to be from the Demostene Ranch, home to Kalin’s finest pinot bottlings since at least the 1978 vintage (please see below) and it is flat out stunning. The deep, pure and beautifully developed bouquet offers up a complex constellation of red and black cherries, roasted gamebird, forest floor, beautiful spice tones (cinnamon, cardamom and cloves), woodsmoke, an exotic hint of eucalyptus and cedary oak. On the palate the wine is focused, complex and beautifully wide open and refined on the attack, with an excellent core of fruit, superb soil signature, still excellent, tangy acids, ripe tannins and a long, perfectly balanced and complex finish. This is still a relatively young wine on the palate (even at age nineteen!) and could do with a bit more time to relax in the cellar, but with decanting, it is awfully easy to drink today. But, witness the 1978 version listed below, it is still early days for this stunning bottle of pinot. This is one of the best vintages of the Cuvée DD I have ever tasted! 2019-2055+.` 95+ John Gilman

From a vineyard in the 1920s, there are fewer and fewer viable vines in this vineyard - now production is limited to about 74 cases. Fresh in style and capable of being enjoyed not or in twenty years.

Voted the best domestic rose by Eric Asimov in the NYT a year or so ago - the first vintage was 2006 and he was inspired by a Beaujolais vigneron who was doing the same thing. He thinks there`s a tenderness to the aromas and textural nature of the grape that amplifies the juicieness and energy of the wine. Fruit from Witters vineyard, about 1000 meters up - on red, volcanic clay. Also a bit from Barsotti which is more granitey and gives a little more structure.

Sourced from the prestigious Ritchie Vineyard, this whole cluster American classic, is all set for a graceful evolution as befits one of the most classical expressions of Californian Chardonnay - albeit fairly opulent in relative terms in 2015. Only 124 Cases produced.

(2019 Base)

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50% Chardonnay from David Leclappart in Trépail, 25% Pinot Noir from Benoît Lahaye in Grand Cru Bouzy and 25% Meunier from Georges Laval in Cumières. Having spent 10 months in Allier oak before bottling, and nine years on the lees

A small, up and coming 1.5 hecatre estate, based in Vrigny. Very graceful wines of detail not power.

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One of the favourie Champagnes of Jerome Prevost - Alexandre Lamblot is part of a new wave of ambitious young vignerons making tiny quantites of exhilerating Champagne. _x000D_ Dissonance is 70% Meunier and 30% Chardonnay and comes from Vrigny. Usually around 700 bottles produced. `The NV (2017) Brut Nature Dissonance is a 70% Meunier/30% Chardonnay blend from vines in Vrigny. It is one of the richer, more textured wines in this range. Like all the Lamblot Champagnes, the Dissonance is quite ample in feel, with notable textural resonance that grows over time. Tangerine peel, dried flowers, pear and lightly oxidative overtones linger. Production is a miniscule 700 bottles. Disgorged: February 7, 2022.` 94 Points Antonio Galloni

Fosse Grely was where Bénédicte’s father first planted vines back in the 1980s. Surrounded by forest where fauna and flora thrive, the vines here are on a S/SW facing slope in a thin layer (40cm) of red clay with lots of little stones and thick compacted limestone beneath. Aged for nine months in fûts and demi-muids, and then for 20 months `sur lattes`

One of the favourie Champagnes of Jerome Prevost - Alexandre Lamblot is part of a new wave of ambitious young vignerons making tiny quantites of exhilerating Champagne. _x000D_ Frenesie is 100% Pinot Meunier from the 1er Cru Vrigny.

One of the favourie Champagnes of Jerome Prevost - Alexandre Lamblot is part of a new wave of ambitious young vignerons making tiny quantites of exhilerating Champagne. _x000D_ `Derived from the 2019 vintage, the NV Brut Nature Les Chochenes saw two years` elevage in demi-muids before tirage. Offering up attractive aromas of apple, wintergreen, mint and flowers, it`s medium-bodied, pillowy and charming, with a lively, fine-boned profile and a penetratingly saline finish. The soils here a sand over sandstone.` William Kelley. 380 bottles produced.

One of the favourie Champagnes of Jerome Prevost - Alexandre Lamblot is part of a new wave of ambitious young vignerons making tiny quantites of exhilerating Champagne. _x000D_ Reseve Perpetuelle is a homage to the great wines made by Antoine Selosse - 330 bottles each year are drawn from a solera system.

The traditional method adds volume but also refinement in terms of mousse and tannic detail. New yeast driven notes are introduced creating a very different cider to the Pétillant Naturel ciders.

A blend of the best keeved cider produced in a single year blended with a small amount of the best non-keeved cider. The keeved cider contributes apple sweetness and the non-keeved cider adds interest and ensures fizz. This Pétillant Naturel cider is a generous expression of classic West Country cider varieties with warmth and a tannic structure.

A blend of keeved and non-keeved cider, the proportions varying year by year, and is Pétillant Naturel. It is drier than the Reserve but still carries some keeved cider sweetness balancing the tannic structure and acidity.

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`This will most likely also end up as an auction bottling, and I am very pleased that Herr Dönnhoff kept the two Brücke auslesen separate, as they are both compelling in their own right. The number 2 Brücke is even deeper and purer than the first example, as the wine offers up a brilliant mélange of pear, cherries, banana, lilacs and a mineral bath of immense proportion. On the palate the wine is simply an essence of wine, with its medium-full format both weightless and bottomless. The focus and balance here are flawless, the acids bright and tensile, and the finish and endless cascade of minerality. Rather an impressive glass of wine. (Drink between 2012-2040) 98 point` John Gilman

`This will most likely also end up as an auction bottling, and I am very pleased that Herr Dönnhoff kept the two Brücke auslesen separate, as they are both compelling in their own right. The number 2 Brücke is even deeper and purer than the first example, as the wine offers up a brilliant mélange of pear, cherries, banana, lilacs and a mineral bath of immense proportion. On the palate the wine is simply an essence of wine, with its medium-full format both weightless and bottomless. The focus and balance here are flawless, the acids bright and tensile, and the finish and endless cascade of minerality. Rather an impressive glass of wine. (Drink between 2012-2040) 98 point` John Gilman

`I imagine that the Brücke Auslese also has a fair bit of botrytis to it, but it does not make itself felt in anywhere the same manner as in the Kupfergrube. The nose on the 2006 is deep, pure and primary, as it offers up notes of cherries, tangerine, bee pollen, floral tones and a serious mother load of minerality. On the palate the wine is full-bodied, deep and pure, with laser-like focus, gem-like transparency, brisk acids, and simply stunning cut and grip on the very long, pure and ethereal finish. Another magnificent 2006 wine from Helmut Dönnhoff. (Drink between 2017-2050) 95 points.` John Gilman

`Like the Felsenberg Auslese, the Brücke regular Auslese in 2007 (there will be a Goldkapsel as well from this vineyard this year) is so gently glazed by botrytis that it offers up remarkably purity and precision on both the nose and palate. The bouquet is a glorious blend of apple, peach, honeycomb, petrol, slate and sweet grapefruit. On the palate the wine is fullish, pure and racy, with a rock solid core of fruit, with beautiful soil inflection, great length and grip, bright acids and a very, very long, focused and impressively delicate and ethereal finish. The Brücke vineyard is usually the most prone to vigorous botrytis amongst the Dönnhoff roster, and consequently this very gentle shriveled personality is quite novel and captivating. A beautiful wine in the making that should age for a very long time. (Drink between 2016-2050)` 95 points, John Gilman

`The 2009 Brücke Gold Kap is a beautiful bottle of gently botrytized Auslese glazed to near perfection. The stunning nose jumps from the glass in a blend of yellow plums, tangerines, petrol, honeycomb, slate, white cherries and a zesty topnote of orange zest. On the palate the wine is deep, fullish, crisp and laser-like in its focus, with great mid-palate depth, flawless focus and balance and superb complexity on the long, snappy finish. A classic bottle of Auslese in the making. (Drink between 2018-2050)` 93+ points, John Gilman.

`While the 2011 Brücke Spätlese is a bit exotic aromatically from its very gentle glaze of botrytis, the Auslese is completely classic. The very clean and pure botrytis here has produced a brilliant Auslese, which soars from the glass in a blaze of apple, white cherries, gentle notes of honeycomb, a touch of tangerine, spring flowers and a glorious base of slate. On the palate the wine is deep, fullish, pure and quite reserved today, with a great core of fruit, racy acids, again, outstanding filigree and magical length and grip on the laser-like finish. This is a brilliant young bottle of Auslese that perfectly showcases the great purity and utterly pristine botrytis of the best sweet wines of the vintage. (Drink between 2020-2060)` 95 points, John Gilman.

`.For several decades, Helmut Dönnhoff has been of the opinion that an Auslese is a wine that needs botrytis and every example here has been a botrytized wine, at least to some degree. So, it is a great rarity to find not one, but two completely clean Auslesen in the family’s cellars this year made from golden and shriveled berries and no noble rot. The 2018 Brücke Auslese is a beautiful wine in the making, offering up a lovely aromatic constellation of pear, white cherries, honeycomb, bee pollen, apple blossoms and a lovely foundation of salty, slate minerality. On the palate the wine is pure, full-bodied and nascently complex, with a lovely core, great focus and grip, snappy acids and a very long, dancing and still quite youthful finish. (Drink between 2030-2090)` 95 points, John Gilman.

`Helmut Dönnhoff noted that the 2017 Brücke Goldkapsel Auslese includes about thirty percent botrytized grapes, with the rest of the bunches comprised of perfectly golden berries. The wine has a must weight of one hundred and ten Oechsle and 10.8 grams per liter of acidity this year. The youthful nose is flat out beautiful, offering up scents of pear, white cherries, a touch of passion fruit, honeycomb, fruit blossoms and a nice touch of salty minerality. On the palate the wine is fullish, pure and vibrant, with a lovely core of fruit, juicy complexity and fine focus and grip on the long, balanced and nicely salty finish. A superb bottle in the making. (Drink between 2023-2085)` 95+ points. John Gilman.

A 70 year old Aleatico, from ungrafted vines in the ‘Terrazzo’ vineyard. The the wine spent a month on skins and four years in old casks. Only released in magnums

From a really talented young producer who tends his family vinyard, Roccalini - A spot the professor Bruno Giacosa long knew was a source of fine grapes as he was one of the first customers for Paulo Veglio when he was starting off.

From a really talented young producer who tends his family vinyard, Roccalini - A spot the professor Bruno Giacosa long knew was a source of fine grapes as he was one of the first customers for Paulo Veglio when he was starting off.

`Burlotto’s 2013 Barolo Cannubi is a showstopper. Literally. Conversation stops as attendees taste the 2013. This is what top-flight Barolo is all about. In 2013, the Monvigliero has gotten most of the attention, and for good reason. It is a truly monumental wine. But the Cannubi is not that far behind. On this night, it is positively dazzling and every bit as profound as it has always been. The Cannubi has really soared in recent years as proprietor Fabio Alessandria has brought it inline stylistically with his other wines.` 97 Points Antonio Galloni

`While Monvigliero gets most of the attention at Burlotto, the Cannubi is often nearly as compelling, and in 2014, it is perhaps a touch more complete. Mesmerizingly vivid and beautiful, the 2014 is deep, powerful and beautifully layered on the palate, with fabulous balance and irresistible allure. In this tasting, I find the Cannubi fleshier and more generous than the Monvigliero. In the cool vintage, the exposure and soils of Cannubi were probably a bit more favorable than those of Monvigliero. Incidentally, a recent bottle of the 2013 more than lived up to the lofty praise I bestowed upon it a year ago. (Drink between 2022-2044)`95+ Antonio Galloni

`The 2015 Barolo Cannubi is another dizzying wine from Burlotto. A rush of dark cherry, plum, hard candy licorice, violet and spice all hit the palate. Powerful and vertical in the glass, the Cannubi simply has it all. I would give the 2015 a good bit of time to shed some of its considerable baby fat. Powerful, dense and packed, the Cannubi is not as showy or seductive as the Monvigliero, but it has so much to offer, especially with a bit of bottle age. What a magnificent wine it is! (Drink between 2023-2055)` 97 Points Antonio Galloni

A blend of vineyards in the style of Bartollo Mascarello comes together in this micro-cuvee. Having worked with Maria Teresa, Alan Manley works sites in Monforte, Faletto, Barolo and Serrulunga. One of the most exciting new sources in the region. Only just over 120 cases produced.

`Burlotto’s 2013 Barolo Monvigliero is a wine I like to serve at dinners like this one, as I know most people may never taste it, which is a shame. Of course, the 2013 is young, but its profound greatness is evident in the early going, The interplay of aromatics, fruit and structure really brings out the stunning beauty of the Monvigliero cru. The 2013 is simply a phenomenal wine and a towering achievement from Fabio Alessandria.` 100 Points Antonio Galloni

`Accommasso`s 2012 Barolo is quite attractive. Tart cherry, tobacco, cedar and dried flowers are all nicely layered. There is more than enough brightness and overall energy to allow the 2012 to age well for many years to come. I would prefer to cellar the 2012 for at least a few years, as the tannins are gritty and in need of bottle age to soften. This pleasantly rustic and expressive Barolo will appeal to readers who enjoy traditionally made wines` 93 Points Antonio Galloni

“The 2017 Barolo Perarmando is a wine Marco and Tiziana Parusso made to celebrate the 50th anniversary of the first vintage bottled by their father, Armando. It is a blend of the estate`s vineyards, approximately 50% Bussia, 30% Mosconi and 20% Mariondino. Absolutely stellar from the very first taste, the Perarmando is compelling. Sweet rose petal, mint, sage and red berry nuances lift from the glass. A touch of whole clusters add character without overpowering the wine`s balance, which is magnificent. This is such a glorious Barolo and one of the wines of the vintage.” 96 Points Antonio Galloni

`The 2013 Barolo Riserva Monfortino is another huge, tannic wine. Crystalline and so precise, the 2013 is deceptive, as the aromatics are quite inviting, until masses of tannin hit the palate. Tar, rose petal, spice and cedar open with a bit of time in the glass, showing just enough to make the wine pleasurable today. Even so, the best is clearly yet to come. Patience will be rewarded. (Drink between 2025-2053)` 99 Points Antonio Galloni

`The 2016 Carema Riserva is another knock-out effort from the Produttori di Carema, the local cooperative that has really been on fire these last few vintages. Open-knit and inviting, but with all the complexity that is so typical of the appellation, the 2016 is superb. Crushed flowers, mint, sweet tobacco, cedar and licorice are all woven together in a super-expressive Carema that offers tons of complexity in a relatively accessible style for a young wine from the appellation. The Riserva is a selection of the best casks in the cellar, with the wine aged for an added year in cask, so three years’ in neutral oak in total. That extra year in oak vis-à-vis the Classico does take with it some of the fruit while emphasizing more savory and mineral qualities. Power and finesse come together so well in this textbook Carema.` Score: 95 Antonio Galloni, Vinous.com

`The 1996 Vigna d`Alceo is just beginning to show the earliest signs of tertiary complexity. Licorice, smoke, underbrush, menthol, plums and dark cherries all flesh out in this beautifully layered, sumptuous Vigna d`Alceo. With some air, the 1996 can be enjoyed today, but it also has the stuffing to age well for another 15-20 years. What a great showing` 97 Points, Antonio Galloni

`A huge, vibrant wine, the 2013 Chianti Classico Rancia will need at least a few years in bottle to be approachable and much more than that to be at its best. Huge swaths of tannin give the wine its energy and feel. The essence of Sangiovese from Castelnuovo Berardenga comes through loud and clear. Readers should expect an especially virile, potent Rancia in 2013. ` 96 Points Antonio Galloni

A small 3 hectare estate on the on the island of Pantelleria off the Sicilian Coast. Francesco Ferreri is one of the partners and native to the Island. After seeing his Grandfather make wines he wanted to return to the island and refind the pathways of the old hands that made wine on this extraodinary place before the youth left and big agriculture and lazy winemaking took over.

A small 3 hectare estate on the on the island of Pantelleria off the Sicilian Coast. Francesco Ferreri is one of the partners and native to the Island. After seeing his Grandfather make wines he wanted to return to the island and refind the pathways of the old hands that made wine on this extraodinary place before the youth left and big agriculture and lazy winemaking took over.

A small 3 hectare estate on the on the island of Pantelleria off the Sicilian Coast. Francesco Ferreri is one of the partners and native to the Island. After seeing his Grandfather make wines he wanted to return to the island and refind the pathways of the old hands that made wine on this extraodinary place before the youth left and big agriculture and lazy winemaking took over.

A small 3 hectare estate on the on the island of Pantelleria off the Sicilian Coast. Francesco Ferreri is one of the partners and native to the Island. After seeing his Grandfather make wines he wanted to return to the island and refind the pathways of the old hands that made wine on this extraodinary place before the youth left and big agriculture and lazy winemaking took over.

Grechetto Rosso, a local strain of Sangiovese, forty year old vines. and a year resting in neutral chestnut casks. Extremely pure and expressive. No sulphur

Grechetto Rosso, a local strain of Sangiovese, forty year old vines. and a year resting in neutral chestnut casks. Extremely pure and expressive. No sulphur

Effectively their `Riserva`- old Sangiovese bush vines in the ‘La Chiesa’ vineyard then large, neutral old casks for two years. Just coming to maturity. No sulphur 11% ALC

Effectively their `Riserva`- old Sangiovese bush vines in the ‘La Chiesa’ vineyard then large, neutral old casks for two years. Just coming to maturity. No sulphur 13.5% ALC

Pure Sagrantino grown on the prized hilltop site of Pagliaro, situated at 1300 feet above sea level. The wines are aged for one year in stainless steel, another two years in large Slavonian oak barrels. Less than a 10000 bottles this vintage. Alcohol: 15%

`Interestingly, the 2011 Disobedient is a bit fresher than the 2010 tasted alongside it. Of course, the 2011 is in barrel, while the 2010 has been bottled recently (and may be recovering from bottle shock), but today, the 2011 has a slight edge over the 2010. Ample, layered and voluptuous on the palate, the 2011 is simply gorgeous today. Ripe, silky tannins wrap around a core of deeply spiced notes, menthol, sage, licorice and dark fruit. The creamy, enveloping finish only adds to the wine`s considerable appeal. My impression today is that the 2011 will reward readers with a long and broad window of pure drinking pleasure. This is a fabulous showing`. 93-95 Pts Antonio Galloni

(85% Catarratto, 10% Pignatello, 5% Inzolia)-

Zibibbo bush vines (alberello Pantesco) from different contradas, with various altitudes and expositions. Grown mostly on pumice-heavy `soki soki` soils (see profile), the parcels were vinified separately undergoing different lengths of maceration – from one night to a week – based on ripeness and aromatics of the skins. Low yields bring concentration, intensity, and balance. Aged on fine lees in 6yo barrels and stainless steel, and bottled with the addition of 15% `riserva perpetua` started in 2018. This is fragrant, almost medicinal, with moreish mediterranean herbs, a perfect balance of texture and tension, and a lengthy salivating finish. A stunning wine with high drinkability. Total SO2 15mg/l.

Bea’s legendary orange wine originates from exceedingly old Trebbiano Spoletino vines up to 130 years of age. 22 days on the skins 13% 11670 bts.

A small 3 hectare estate on the on the island of Pantelleria off the Sicilian Coast. Francesco Ferreri is one of the partners and native to the Island. After seeing his Grandfather make wines he wanted to return to the island and refind the pathways of the old hands that made wine on this extraodinary place before the youth left and big agriculture and lazy winemaking took over.

When Catherine decided to start as a vigneron, she pitched up with Emmanuel Houillon and his mentor, Pierre Overnoy and gradually started putting together a small Domaine – She has about 3.2 hectares around Marnoz and Arbois. She exploits about 1.5 hectares of this, ploughing with a donkey and a horse.

A rare Chardonnay with 3 months on the skins from old vines planted over limestone and marl in En Arces, Arbois

The lieu-dit Combernand, also known as La Cluse des Peintres, is in the village of Rossillon halfway between Argis and Belley. 40yo vines of chardonnay and aligoté on glacial moraine soils – formed when the glaciers melted down, depositing a thick and compacted layer of rolled pebbles. Vinified in old demi-muids and bottled without sulphur. 10mg/l added at bottling

The Chateau Chalon - top cuvee of the domaine has received five stars from La Revue du Vin de France, its highest rating. Usually needs about 10 years to peak, where it`ll continue to slowly improve for a generation.

Bourdy are one of the great names of Chateau Chalon and they always keep stocks of their older wines in order to release them later with significant bottle age. They use an old school method of offering `first tranche` pricing on the current release then putting the rest in the cellar where it increases in cost every 12 months thereafter. 

The Chateau Chalon - top cuvee of the domaine has received five stars from La Revue du Vin de France, its highest rating. Usually needs about 10 years to peak, where it`ll continue to slowly improve for a generation.

Bourdy are one of the great names of Chateau Chalon and they always keep stocks of their older wines in order to release them later with significant bottle age. They use an old school method of offering `first tranche` pricing on the current release then putting the rest in the cellar where it increases in cost every 12 months thereafter. 

Bourdy are one of the great names of Chateau Chalon and they always keep stocks of their older wines in order to release them later with significant bottle age. They use an old school method of offering `first tranche` pricing on the current release then putting the rest in the cellar where it increases in cost every 12 months thereafter. 

Bourdy are one of the great names of Chateau Chalon and they always keep stocks of their older wines in order to release them later with significant bottle age. They use an old school method of offering `first tranche` pricing on the current release then putting the rest in the cellar where it increases in cost every 12 months thereafter. 

Trousseau from vines over fifty years old planted over Jurassic marls in Les Corvées. The grapes were destemmed and spent eight months maceration in cuve with no pigeage or remontage.

When Catherine decided to start as a vigneron, she pitched up with Emmanuel Houillon and his mentor, Pierre Overnoy and gradually started putting together a small Domaine – She has about 3.2 hectares around Marnoz and Arbois. She exploits about 1.5 hectares of this, ploughing with a donkey and a horse.

A blend of roughly three parts of Pinot Noir and one of Chardonnay, planted next to one another over limestone and marl in ‘En Arces’

A blend of roughly three parts of Pinot Noir and one of Chardonnay, planted next to one another over limestone and marl in ‘En Arces’

Dolomies only white production ino 2021 `everything in`