Blast Vintners

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.

`Limpid ruby. Vibrant, mineral-accented raspberry, cherry and potpourri scents are complemented by an expanding floral accent. Juicy and broad on entry, then tighter in the midpalate, offering primary, densely packed red fruit preserve, exotic spice and lavender pastille flavors that show outstanding clarity and back-end lift. Finishes on a resonating mineral note, displaying impressive persistence and polished tannins that lend framework and subtle grip.` 94 Points Josh Reynolds

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

`Glistening ruby. Vibrant, spice-accented red and blue fruits and pungent flowers on the highly perfumed nose. Sappy and seamless in the mouth, the spine of juicy acidity adding energy to plush boysenberry and raspberry preserve flavors. Shows sharp definition and repeating florality on the persistent, gently tannic finish, which leaves sweet red fruit and smoky mineral notes behind.` 93 Points Josh Reynolds

`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

`Brilliant violet. Powerful cherry, blackberry and licorice scents are lifted and sharpened by a smoky mineral quality. Sappy and concentrated yet lithe, offering bitter cherry and dark berry flavors that deepen and spread out slowly on the back half. Chewy tannins build steadily on a very long, mineral-inflected finish that leaves behind an alluringly sweet cherry liqueur note. ` 92 Points Vinous

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.

`Vivid ruby-red. Aromas of fresh red and blue fruits, candied flowers and baking spices take on a smoky mineral flourish with air. Finely detailed and appealingly sweet, offering juicy boysenberry and raspberry flavors and emerging floral and mocha nuances. The floral note carries through a very long, lively finish framed by discreet, even tannins` 92 Points Josh Reynolds

`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

`Bright ruby. Lively aromas of blackberry, violet and licorice. Sweet, pliant and ripe, with enticing flavors of blackberry, violet and bitter chocolate. An easygoing wine but showing more structure and verve than an early sample last spring. Finishes with sweet tannins and noteworthy persistence.` 88-90 Points Stephen Tanzer.

`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

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

`The 2013 Prieuré Lichine stands out for its texture and resonance. Dark red and black fruits meld into smoke, wild flowers and new leather, all in a generous, expressive Margaux with tons of appeal. A vivid, beautifully delineated wine, the 2013 has been striking on both occasions I have tasted it thus far. Production is down a whopping 50%. This is a terrific showing from Prieuré Lichine and consulting winemaker Stéphane Derenoncourt.` 90-92 Points Antonio Galloni

`The 2009`s nearly 14% natural alcohol, exquisite ripeness, and incredible complex bouquet of Asian spices, fruitcake, licorice, smoke, blackberries and black currants are to die for. A blend of 84% Merlot and the rest equal parts Cabernet Franc and Cabernet Sauvignon, it possesses a viscous texture as well as a freshness and vibrancy that are remarkable given the wine’s weight, richness and potential massiveness. This extraordinary effort is one of the finest Vieux Chateau Certans made over the last sixty years. It will undoubtedly shut down in bottle, requiring a decade or more of cellaring. It should keep for 50 years thereafter. Proprietor Thienpont thinks it is a modern day version of the 1948.` 99 Points Robert Parker

Enquire for photos

Please ask for Pics

Please ask for Pics

Highly aromatic but youthfully subdued aromas of peach blossom, fresh pineapple, minerals and spicy oak; offers lovely lift and purity. Smooth, thick and spicy, with lively acidity giving it a light touch. Fruit salad flavors complicated by notes of spice, vanilla and grilled nuts. Finishes suave and long. A very elegantly styled wine with the structure to evolve slowly. 90+ Steven Tanzer

`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

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.

`Medium colour. Fine and very complex aromatics - very lovely mix of fruit(s) and faint torrefaction. Intense, plenty of velvet tannin and great dimension in the mid-palate. The flavour lingers really well. I seem to ‘click’ with this in most vintages, and frankly, this is almost worth the price of entry, even at 185 swiss francs!` Bill Nanson

`The 2010 Clos de La Roche from Dujac is an infant, but it is also fabulous. All of the signatures are there; soaring aromatics, finely sculpted fruit and vibrant, pulsating tannins. What a privilege it is to drink the 2010 over several hours at dinner. An intensely perfumed, multi-dimensional Burgundy, the 2010 captures all of the potential I have seen in previous tastings. Ideally, the 2010 should be cellared for at least a handful of years, as it is built for a long life that will go out for several decades. Readers who own the 2010 should be thrilled.` 96 Points Antonio Galloni

`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.

Contents: 2 x La Tache, 2 x Richebourg, 3 x RSV, 2 x Echezeaux. OWC - Pics on demand

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.

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.

Much paler colour – thats the house clour! Great nose, complex, leafy, fresh – I would think at least 10 years older but compelling. Mouthfilling, suoer shale and frshness of flavour. Long, gorgeous, complex finish. Bravo!

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.

Selection from 2 barrels from one of the nices village sites in Vosne.

OWC 3 - Deep ruby color. A kaleidoscopically spicy and broad-ranging nose grudgingly reveals notes of red cherry

`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

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

A great Burgundy Value. A gently-sloped hillside that faces east at the entrance to the village. There, the soil is clay-limestone, light, very pebbly and well-drained. The parcel was planted in 1959. Built to age.

`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.

`The 2014 Volnay 1er Cru les Caillerets has a very expressive bouquet, dark plum mixed with sous-bois and undergrowth. There is just a hint of cola here. The palate is refined and focused, a beautiful line of acidity here, gentle, so much so that is belies that power and persistence on the finish. Utterly charming, this will delight over many years.` Drink 2017-2032. 91-93 Points, Neal Martin.

`There will not be much 2012 Moreau Caillerets to go around either in this vintage, but it will be well worth making a special search to find some of this superb young Volnay. The deep and very classy nose wafts from the glass in a black fruity mélange of black cherries, dark berries, espresso, a beautifully complex base of soil tones, a touch of bonfire and a nice dollop of cedar. On the palate the wine is pure, full-bodied and nascently complex, with a rock solid core, outstanding focus and balance, ripe, well-integrated tannins and simply superb length and grip on the young and very, very promising finish. Great juice. (Drink between 2022-2060)` 93+ Points John Gilman

`Bright, dark red. Ripe, expressive scents of cherry, flowers and menthol accented by blood orange; conveys an almost liqueur-like ripeness but comes across as utterly fresh. Silky, plush and full, with the wine`s very ripe fruit suggestions leavened by mineral lift; ultimately more salty than chocolatey. The tannins arrive late and coat the front teeth. This fruit was picked at the beginning, with at least 13.5% potential alcohol, according to technical director Frédéric Barnier.` 91-93 Points Steven Tanzer

Selection from 2 barrels from one of the nices village sites in Vosne.

`Pale yellow-straw. A touch of lactic reduction to the classic aromas of grapefruit, lemon, crushed stone and mint; stands out for its treble tones. Almost painfully intense in the mouth; a pure expression of calcaire with its penetrating lemony fruit cut by incisive iodiney shrimp and oyster shell minerality. Extremely tight-grained in the early going, with no way in. A real essence of Clos, and the most youthfully closed wine in the tasting. Finishes with outstanding palate-staining length and lift. This dense but weightless grand cru has all the elements for greatness. The finished acidity is above 4.5 grams per liter, according to Dauvissat. (Drink between 2027-2045)` 97+ Steven Tanzer

`The 2013 Prieuré Lichine stands out for its texture and resonance. Dark red and black fruits meld into smoke, wild flowers and new leather, all in a generous, expressive Margaux with tons of appeal. A vivid, beautifully delineated wine, the 2013 has been striking on both occasions I have tasted it thus far. Production is down a whopping 50%. This is a terrific showing from Prieuré Lichine and consulting winemaker Stéphane Derenoncourt.` 90-92 Points Antonio Galloni

Ex-Cellar Release

`The 2017 Meursault Les Genevrières 1er Cru has a taut, focused nose, poised and mineral-driven, exuding nascent energy and revealing hints of lemon verbena and shucked oyster shell with time. The taut, fresh palate is well balanced and very saline in the mouth, delivering fine definition and a vibrant, orange-zest-tinged, slightly chalky finish. Very classy and with so much more to give. Tasted blind at the annual Burgfest tasting in Savigny-lès-Beaune. ` 94 Points Neal Martin.

`This was my first visit to Domaine Ballot-Millot

Beautiful Colour - Pics available

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.

Au Bon Climat started making “Nuits-Blanches” in 1996. Jim Clendenen decided to “show off” the exceptional grape quality at Bien Nacido Vineyard, so this site is picked later, sorted more, and kept in barrel longer than the other Chardonnays he produces.

`An explosion of aromas, flavors and textures emerges from the 1989 Cristal Rosé (magnum). In this warm vintage the Pinot is especially evident in the wine’s intensity, color and sheer breadth. A Champagne of striking inner perfume and sweetness, the 1989 caresses the palate with stunning depth and seemingly endless resonance. Sweet floral and spice notes lead into the creamy, exquisitely beautiful finish. What a surprise and what a wine! Moreover, the 1989 appears to still be ascending. In this tasting, it is just riveting. It’s as simple as that. This is a 2002 disgorgement.` 99 Points Antonio Galloni

`A wine of sublime delicacy and finesse, the 2009 Cristal Rosé is simply magnificent. The 2009 is surprisingly refined, silky and nuanced for a wine from a warm vintage. The red and floral-infused overtones are quite attractive, but it is the wine`s exceptional balance that places it among the best new releases of the year. Over the years, I have had the chance to taste many vintages of Cristal Rosé, a Champagne that needs bottle age to be at its very best. I suspect that will be the case here as well. Don`t miss it.` 97 Points Antonio Galloni

`The 1996 Salon is just dazzling. It needs a good bit of air to fully open up, but the 1996 Salon is simply a mesmerizing Champagne that sizzles with energy, cut and total precision. A second bottle later in the week was every bit as compelling. When the 1996 Salon is on, it is just about as great as Champagne gets. Drink between 2017-2037.` 99 Points Antonio Galloni

`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.

`The 2010 Oberhäuser Brücke Auslese is a really stunning wine in the making. The wine simply soars from the glass in a superb aromatic mélange of apples, oranges, a touch of petrol, striking minerality, honeycomb, orange zest and citrus flowers. On the palate the wine is deep, fullish and wonderfully filigreed, with a great core of fruit, snappy acids, great focus and balance and stunning grip on the very long, dancing finish. I love the interplay of soil, glazed fruit and acids that are on display in this beautiful vintage of Brücke Auslese. (Drink between 2018-2070)` 94+ 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

`The 2010 Barolo Vigneto Cannubi is dense and compact at this stage, but then the sweet Cannubi tannins kick in. Sweet red berries, crushed flowers, mint and sweet spices wrap around the palate in a generous, textured wine endowed with tons of depth and class. This is a fairly powerful rendering of Cannubi. It will be interesting to see if the wine acquires finesse in bottle, or if it will always be a bit of a brute. (Drink between 2020-2040)` 94 Points 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.

`Mauro Mascarello`s 2011 Barolo Monprivato is soft, open-knit and surprisingly ready to go today. Dried cherry, anise, crushed flowers, mint and sweet tobacco all find support in a pretty fabric framed by silky, inviting tannins. The 2011 is not a huge Monprivato, but it does offer good balance in a restrained, mid-weight style, even by this wine`s historical standards. I have seen Monprivato gain considerable depth and intensity in bottle. It will be interesting to see what happens here. In 2011, Mascarello did not bottle their flagship Riserva Ca`d` Morissio. Instead, all the fruit went into the straight Monprivato.` 92 Points Antonio Galloni

`The 2014 Barolo Monvigliero is quite refined and gracious, although it is also surprisingly dark, dense and concentrated by this wine`s standards. A shy, reticent wine, the 2014 is going to need time in bottle to flesh out, especially in the midpalate. I have seen this with other vintages, and expect that it will be the case here as well. The precision, clarity and silkiness that are so typical of Monvigliero start to emerge as the wine opens up in the glass. Readers should plan on being patient. If that is not possible, try to taste the 2014 as soon as possible, because these wines have a tendency to shut down hard post-bottling. As always, Monvigliero is fermented with 100% whole clusters. (Drink between 2022-2044)` 95 Points Antonio Galloni.

`The 2015 Barolo Monvigliero is a wine of pure and total seduction. The warm vintage has filled out the wine`s frame beautifully. The interplay of ripe, succulent 2015 fruit and aromatic intensity from the whole clusters yields a positively stunning, breathtaking wine of the very highest level. Once again, Burlotto`s Barolo Monvigliero takes a place among the most compelling wines of the vintage. Readers who can find it should not hesitate! (Drink between 2023-2055)` 98 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 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

If forced to drink only one wine from Montalcino

`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

`Rampolla`s 1997 Vigna d`Alceo is a little more forward and voluptuous than the 1996. Dark red fruit, smoke, tobacco and anise all flesh out in the glass. Incredibly, the 1997 shows tons of Sangiovese-inflected nuances as it opens up in the glass. In keeping with the style of the year, the 1997 is a wine of pure texture. It should drink well for another decade, if not longer. (Drink between 2013-2023)` 96 Points, Antonio Galloni

`A towering, majestic wine, the 1999 Vigna d`Alceo bursts from the glass with an exotic mélange of dark red/black fruits, iron, incense and scorched earth. Firm tannins support a huge, explosive finish laced with the essence of sweet black cherries, plums, smoke and licorice. Still quite young and virile, the 1999 needs at least a few more years in the cellar. If opened today the 1999 will benefit from advance aeration. Readers who own the 1999 should be thrilled, as it is fabulous. It`s as simple as that. (Drink between 2015-2029)` 97+ Points, Antonio Galloni

`At twelve years of age, the 2001 Vigna d`Alceo remains a behemoth. Even with all of its power, the 2001 is also incredibly elegant, refined and polished. The flavors and textures still haven`t fully filled out, as is the case with the vintages of the 1990s, so readers will have to be patient. Still, all of the elements are in place for the 2001 to be an even more spectacular wine than it already it is in another few years. The 2001 isn`t quite as structured as the 1999, but it is a touch more refined and floral. (Drink between 2016-2031)` 97 Points, Antonio Galloni

`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

`The 2000 Vigna d`Alceo is gorgeous. It is also one of the most open, pliant wines in this tasting. Plums, savory herbs, violets and licorice all flesh out in the glass. Beautifully soft and caressing throughout, the 2000 is a great choice for drinking now and over the next decade. The 2000 is a bit slender next to many of the other vintages, but is balance is exceptional. Sweet, silky tannins round of the finish. (Drink between 2013-2023)` 95 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

`The 2010 Fontalloro (Sangiovese) is impeccable. A sweet, open bouquet melds into expressive red fruits. Compared to the 2010 Rancia, Fontalloro is a decidedly more delicate, feminine wine. All the elements are very nicely balanced. I expect the 2010 will enjoy a fairly broad window of drinkability. Today I give the 2010 a very slight nod over the 2009, only because I think the 2010 will age a little longer, but both are striking.` 94 Points Antonio Galloni

“Over the years Il Carnasciale has acquired cult status among readers who crave the finest Tuscany has to offer, and rightly so. These are some of the most unique wines from Italy.” 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 sizable part of this bottling comes from a steep, 70-year-old vineyard. Eventually the Almondos will use that fruit for some riserva or single-parcel offering.

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)-

From their oldest Ribolla vines in the Runk vineyard, planted in 1915 subsequently have been torn up after this 2003 harvest. Raised 10 months in amphora followed by 6 years in old oak barrels before a further 7 before release. Only in magnums. 12.5 alc.

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.

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.

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.

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.

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. 

Pictures available on request

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. 

50-year-old vines Cabernet Franc vines from a 2-hectare parcel, on lots of clay, then friable chalk, the limestone rock table 12 meters under the surface no filtration, no fining, only sulphur seen is 10mg sulphur at bottling..

100% Pinot Noir sourced from the Loire, 83 mags only produced - aged in amphora for between 12 and 18 months.

`Sourced from a single vineyard located at the bottom of Chinon`s slope on alluvial/clay soils, the 2019 Chinon Les Grézeaux is currently a bit shy in terms of revealing its fruit flavors. It’s also a hint reductive with its smoky bacon characters, but that`s unimportant. What matters is the core of fruit and excellent focus. It`s very relaxed and fluid with mouthwatering acidity. The tannins are more serious than the front and midpalate would have suggested and betray a little grittiness. Aged 15 months in cement, this could be opened in one to two years, but the concentration and structure offer drinking over a decade.` 93 Points, Rebecca Gibb, Vinous