Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
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.
Maxime Barrot, known as Jean-Max ia part of a wave of new talent in Beaujolais. After working with Antonie Luyt in Chile and Yvon Metras in Morgon - he started his own operation in 2019, now up to 3.4 hecrates. Initially working out tof the cellar of friend Eric Texier, now in the south of Beaujolais, his vision is for wines with juicy fruit, drinkability and perfect balance.
A strong French following for Bouland is perhaps one reason why you don`t see his wines as often as you should, but they are worth seeking down as they are about as good as anything produced in the region and are underpriced for their quality for the time being. In the words of La Revue du Vin These wines have an intensity that can only come from old vines that are impeccably cultivated… We do not hesitate to say that you will find here the best value for money in red wine [in this guide].”"
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 strong French following for Bouland is perhaps one reason why you don`t see his wines as often as you should, but they are worth seeking down as they are about as good as anything produced in the region and are underpriced for their quality for the time being. In the words of La Revue du Vin These wines have an intensity that can only come from old vines that are impeccably cultivated… We do not hesitate to say that you will find here the best value for money in red wine [in this guide].”"
`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
A strong French following for Bouland is perhaps one reason why you don`t see his wines as often as you should, but they are worth seeking down as they are about as good as anything produced in the region and are underpriced for their quality for the time being. In the words of La Revue du Vin These wines have an intensity that can only come from old vines that are impeccably cultivated… We do not hesitate to say that you will find here the best value for money in red wine [in this guide].”"
Marcel Lapierre continues to cast a long shadow in the world of natural wine, this is flagship wine is a standard bearer for Morgon and natural vinification and continues to offer sublime value and enjoyment to all palates as it`s not not on the fringes but the very mainstream of complex, stable, juicy Gamay - On 2023: The nose reveals dark berry fruit
Marcel Lapierre continues to cast a long shadow in the world of natural wine, this is flagship wine is a standard bearer for Morgon and natural vinification and continues to offer sublime value and enjoyment to all palates as it`s not not on the fringes but the very mainstream of complex, stable, juicy Gamay - On 2023: The nose reveals dark berry fruit
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.
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. 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.
Maxime Barrot, known as Jean-Max ia part of a wave of new talent in Beaujolais. After working with Antonie Luyt in Chile and Yvon Metras in Morgon - he started his own operation in 2019, now up to 3.4 hecrates. Initially working out tof the cellar of friend Eric Texier, now in the south of Beaujolais, his vision is for wines with juicy fruit, drinkability and perfect balance.
`The 1985 vintage of Château Ausone was not particularly touted when it was released, but this is a great wine that should ultimately prove to be one of the greatest Ausones of the decade of the 1980s. The bouquet is deep, pure and youthfully exotic, as it soars from the glass in a very vibrant blend of baked cherries, blood orange, menthol, woodsmoke, glorious soil tones, a touch of dill and a potpourri of other more classic fresh herb tones. On the palate the wine is deep, full-bodied, complex and very intensely flavored, with a sappy core of fruit, great soil inflection, ripe, well-integrated tannins and superb length and grip on the tangy finish. A classic Ausone in the making, I would not touch the ’85 for another decade, despite the fact that it is already quite accessible. There are just too many layers of complexity still to unfold here to be opening bottles right now! (Drink between 2020-2070)` 94 Points John Gilman
`Particularly opulent yet appetising nose although the tannins are currently rather jagged. A good testament to the vintage however from this relatively modest property.` 17 Points Jancis Robinson
`Have gone through a full case over the last two years and this might have been my last bottle. Beautiful classic left bank Bdx with plenty of horse stable and sous bois. Very aromatic. Tannins largely resolved but unlike the 89 Fieuzal, the wine is still fresh and will stay at this level for another 5 years for sure. Great value if you can find this` 30.11.2025 Cellertracker - 91 Points.
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
`A blend of 65% Cabernet Sauvignon, 30% Merlot and the rest Cabernet Franc and Petit Verdot, this biodynamically farmed vineyard (a rarity, but increasing in the Bordeaux viticulture), had tiny yields of 15 hectoliters per hectare. This doesn`t translate into super concentration, but this is certainly an outstanding effort in an extremely difficult vintage. The wine has a dense purple color, and classic creme de cassis, licorice and mocha and espresso roast notes that Pontet-Canet has displayed recently. The wine is medium-bodied, possesses excellent purity, equilibrium and sweet, but noticeable tannin. This is by no means at the level of the great vintages that have been so common of late from this incredible property on the Plateau of Pauillac across from Mouton Rothschild, but it`s certainly one of the vintage`s more noteworthy efforts. Give it 2-3 years of bottle age and drink it over the following 15 or so years` 90-92 Points, Robert Parker
`Tasted blind. Rich, exotic, spicy nose – almost Mouton-like! Masses packed in here: fruit, tannin and character. Set for a very long life. Long and with masses of ingredients bursting out at the seams. Though it will need lots of time. 14.5% Drink 2030 – 2055` 18.5 Points Jancis Robinson
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.
Bourgogne Pinot Noir De Laube A Laube Les Fauvettes (Maryse Chatelin) [Pre-Arrival]
`Still in barrel, the 2017 Chablis Clos Béru Monopole is a stunning wine. Rich and textured, with tons of phenolic intensity, the 2017 possesses remarkable depth from the very first taste. More than anything else, the Clos Béru is a Chablis to admire for its textural intensity and utterly captivating beauty. It is one of the most distinctive whites I have tasted in a number of years.` 93-95 Points, Antonio Galloni
`They say its that first cherry high in burgundy which is going to cause you to keeping questing in Burgundy forever yet never achieve it again, Well this one achieved it. Off the chain - a gorgeous core of dark cherry fruit but then savory, herby, meaty, bloody, earthy, truffly, and layers and layers. Stunning good. Such a breathtaking wine I can still taste it days later.` Ben Christiansen, Cellertracker.
`Typical . Last bottle . Not fading but quite lovely , tannins resolved - sweet fruit moreish and savoury palate . Delicious.` 91 Points, Cellertracker, last note 21.01.2026
`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
`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.
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!
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
This wine comes from a 0.55ha holding of 50yo vines planted in a lieu-dit called Les Chataigniers at 310m altitude above the village of Saint Aubin – the soil here is of a medium depth and easy to plough. Low yield averaging 40hh, whole-bunch fermentation and free run juice only (press juice discarded). Aged in old 228ltr barrels for 15 months, pinch of sulphur added at bottling.
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
Francois Feuillet is a Burgundy loving magnate who succesfully brought most of the remains of the legendary Raymond Trollat estate. These vines he intrusts to David Duband, who has become stylistically much more inclined towards a more traditional style of vinification, a la Dujac or DRC. Touted as a `Rising Star` in a recent issue of Noble Rot. This is an estate with a great future and for the moment, very reasonable prices.
` 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
Santenay 1er Les Gravieres Vincent Girardin [Pre-Arrival]
`Even from magnum this is showing evident maturity while remaining youthful with its elegant and complex nose of ripe, ultra-pure and airy green fruit, oyster shell-infused and discreet wisps of truffle suffused-nose. There is excellent precision and punch to the rich, stony and intense medium-bodied flavors that culminate in an explosively long yet distinctly fine finish. From the standpoint of maturity, for my taste this has arrived at the front edge of its peak maturation though well-stored bottles should hold for a number of years to come and particularly so in this magnum format. In a word, sensational.` 94 Points Burghound
`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
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.
From the borders, but outside the Champagne AOC, the vineyards of Molesme share much of the similar geology. Hand Harvested, natural yeats and aged for 2 years on the lees, these reflect the work of Jeanne Piollot who worked with her parents on Piollot Pere and Marie Courtin before setting out her own stall..
Chablis 1er Mont de Milieu Pascal Bouchard [Pre-Arrival]
`Even from magnum this is showing evident maturity while remaining youthful with its elegant and complex nose of ripe, ultra-pure and airy green fruit, oyster shell-infused and discreet wisps of truffle suffused-nose. There is excellent precision and punch to the rich, stony and intense medium-bodied flavors that culminate in an explosively long yet distinctly fine finish. From the standpoint of maturity, for my taste this has arrived at the front edge of its peak maturation though well-stored bottles should hold for a number of years to come and particularly so in this magnum format. In a word, sensational.` 94 Points Burghound
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
Chablis Clos Beru Monopole Chateau de Beru (Magnum) [Pre-Arrival]
`Still in barrel, the 2017 Chablis Clos Béru Monopole is a stunning wine. Rich and textured, with tons of phenolic intensity, the 2017 possesses remarkable depth from the very first taste. More than anything else, the Clos Béru is a Chablis to admire for its textural intensity and utterly captivating beauty. It is one of the most distinctive whites I have tasted in a number of years.` 93-95 Points, Antonio Galloni
Chablis Clos Beru Monopole Chateau de Beru [Pre-Arrival]
`Still in barrel, the 2017 Chablis Clos Béru Monopole is a stunning wine. Rich and textured, with tons of phenolic intensity, the 2017 possesses remarkable depth from the very first taste. More than anything else, the Clos Béru is a Chablis to admire for its textural intensity and utterly captivating beauty. It is one of the most distinctive whites I have tasted in a number of years.` 93-95 Points, Antonio Galloni
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
Chablis Les Preuses Dauvissat-Camus (Very Bin-Soiled Labels) [Pre-Arrival]
`Even from magnum this is showing evident maturity while remaining youthful with its elegant and complex nose of ripe, ultra-pure and airy green fruit, oyster shell-infused and discreet wisps of truffle suffused-nose. There is excellent precision and punch to the rich, stony and intense medium-bodied flavors that culminate in an explosively long yet distinctly fine finish. From the standpoint of maturity, for my taste this has arrived at the front edge of its peak maturation though well-stored bottles should hold for a number of years to come and particularly so in this magnum format. In a word, sensational.` 94 Points Burghound
`More lemon than lime, a little touch of coconut, the wine has the intensity to handle it, amazing punch at the back. Superb concentration here. Vauprin once again shows the absolute magic of this site in the hands of the Lavantureux team. 91-94 points` Jasper Morris MW
`Vauprin is a special selection on the hill of Vauprin, situated close to Lignorelles. Vines range from 20-80 years old and the parcel is 1.8ha in size. This AP Chablis is notable for the confident way in which oak is used (up to 50%, ranging from new to five-year-old). Lovely density on the palate allied to purity of fruit. Here, the oak really does add a lot of complexity but the Chablis character is still evident underneath. A very fine Chablis` 93 Points Alex Hunt
`The 2022 Chablis Vauprin has another impressive nose: taut and delineated. The mineralité of a Premier Cru with a clever reduction suggests some astute winemaking. The palate is nicely balanced, with a citrus-fresh entry, lively and animated, and a bright and vibrant finish. This is irresistible. Chapeau!` 92 Points Neal Martin
From the borders, but outside the Champagne AOC, the vineyards of Molesme share much of the similar geology. Hand Harvested, natural yeats and aged for 2 years on the lees, these reflect the work of Jeanne Piollot who worked with her parents on Piollot Pere and Marie Courtin before setting out her own stall..
`A totally different, more golden-style fruit almost a little creamy. Ripe but fresh, concentrated too – a completely different style to this wine, a little richer and riper finishing. The finest, most direct of these aromas. Plenty of gas. Ooh – a mouth-watering intensity here, I’m salivation with this juicy wine. Wide and pure and super moreish in the finish. That’s a super wine.` Bill Nanson
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.
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.
Chardonnay Au Bon Climat Vineyard Clendeden Family Vineyards
“The 2013 Chardonnay Le Bon Climat is rich and powerful on the palate, with considerable textural richness and resonance. Orchard fruit, mint, white flowers and honey arre all framed by new French oak in this super-expressive Chardonnay. Bright saline notes appear on the finish, giving the wine its energy and overall shape.“ 94 Points Antonio Galloni
`The NV Brut Cuvée Ste.-Anne is one of the best Champagnes readers will find in its price range, or any price range, for that matter. Bright and beautifully focused, the Ste.-Anne has so much to offer. The purity of the flavors is just remarkable. If anything, it needs more time on the cork to soften, as it is quite reticent at this stage. This release is based on 2017, with reserve wines from 2016 and 2015. The blend is 40% Pinot Noir, 40% Chardonnay and 20% Meunier, with the Chardonnay very much in evidence at this stage. Dosage is 5.15 grams/liter. Disgorged: February, 2020.` 92 Points Antonio Galloni
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
Cumieres 1er Brut Nature Rose George Laval (Deg. 2022) [Pre-Arrival]
`The NV Brut Cuvée Ste.-Anne is one of the best Champagnes readers will find in its price range, or any price range, for that matter. Bright and beautifully focused, the Ste.-Anne has so much to offer. The purity of the flavors is just remarkable. If anything, it needs more time on the cork to soften, as it is quite reticent at this stage. This release is based on 2017, with reserve wines from 2016 and 2015. The blend is 40% Pinot Noir, 40% Chardonnay and 20% Meunier, with the Chardonnay very much in evidence at this stage. Dosage is 5.15 grams/liter. Disgorged: February, 2020.` 92 Points Antonio Galloni
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.
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.
`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
`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.
`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
`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
`.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.
The 2001 Oberhäuser Brücke Auslese is a beautiful wine, with a lovely glaze of botrytis adding an exotic shading to both the nose and palate. The bouquet offers up a stunning potpourri of apple pie, pineapple, nutmeg, acacia blossom, and a lovely underpinning of minerality. On the palate the wine is fullish, racy and brilliantly focused, with a tensile girdle of acidity, outstanding mid-palate depth, and a very long, transparent and snappy finish. The combination here on both the nose and palate of esthery, perfumed spice and floral tones and absolutely gorgeous fruit is simply gorgeous, and while the wine is still clearly on its way up, it is utterly irresistible. (375 ml.) (Drink between 2006-2025) 96 points. John Gilman
Served blind. Amber with golden hue. Some caramel, dark apricots, almonds, rich, intense and deep on the nose, almost massive. Fresh acidity, fruity, intense, lively, detailed, nuanced, raisins, dried apricots, syrup, honey, playful, lively and rich, super balance, long and rich, very long. 96 Points Christer Byklum"
`The 2016 Barbaresco Asili is a fine choice for drinking now and over the next few years. Crushed flowers, worn-in leather, spice, tobacco, cedar, orange peel and sweet dried cherries open in the bouquet. Aromatic and medium in body, the 2016 is open-knit, expressive and peaking. Soft, resolved tannins support the refined close.` 93 Points Antonio Galloni
Stefano Porro`s first vintage was 2021 and now he is making only about 250 cases split between Barbera and Nebbiolo. Despite the lowly price, nothing is spared at ths micro-operation. All work in the vineyards in manual, organic mature is ploughed and yields are small. Elevage occurs in 350L tonneaux for 7 months and the aim is to produce a wine of elegance and approachability.
`From the Bricco delle Viole cru, or the vineyard most strongly associated with this historic estate, this is a versatile or evergreen" wine that always delivers consistent results. The G.D. Vajra 2016 Barolo Bricco delle Viole sees fruit from a seven-hectare vineyard with high exposures positioned at 400 to 480 meters above sea level. This site shows characteristic Tortonian-era soils classified as Sant`Agata marl with fossils. These soils have an enormous capacity to regulate the ripening process
`The 2016 Barolo Bussia Cascina Dardi is a terrific wine from brothers Alessandro and Gian Natale Fantino. Wonderfully deep, layered and nuanced, the 2016 has so much going on. As always, there is something incredibly personal about these wines. The 2016 is not a perfect wine (there is some volatile acidity), but it is beguiling and compelling in every way. Menthol, spice, dried herbs and a whole range of balsamic-infused notes wrap around a core of dark fruit as this mysterious, enthralling Barolo gradually shows off its considerable charms.` 93 Points Antonio Galloni
`The 2016 Barolo Bussia is a wine of tremendous character and complexity. Menthol, lavender, black cherry, graphite, cloves and leather all open up in the glass. Virile and layered, with tons of depth, the 2016 Bussia has so much to offer. A few years in the cellar will help the tannins soften, but the 2016 is already quite expressive. It is also one of the very finest wines I have ever tasted from Fenocchio.` 95 Points Antonio Galloni
`Fenocchio`s 2016 Barolo Cannubi is fabulous. Rich and sumptuous, yet with plenty of structure, the Cannubi dazzles from the very first taste. Rose petal, sweet red cherry, mint, blood orange and incense are some of the many notes that lift from the glass. On the palate, the Cannubi impresses with its sense of vertical structure and gravitas. The trademark sensuality of Cannubi meets a classically austere style. The 2016 is a wonderfully complete Barolo. I loved it.` 94 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.
`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.
No Riserva was made in 2014, so this took the best fruit from the Disa vines nearest the house. `Elio Sandri`s 2014 Barolo Perno Vigna Disa is gorgeous. It is also the only wine Sandri bottled in 2014, so all of the best fruit is in this bottling. Dark cherry, leather, smoke, savory herbs, licorice and dried flowers give the 2014 much of its complexity and overall nuance. Readers should expect a powerful, savory Barolo with quite a bit of both nuance and character, but less in the way of primary fruit.` 93 Points Antonio Galloni
No Riserva was made in 2014, so this took the best fruit from the Disa vines nearest the house. `Elio Sandri`s 2014 Barolo Perno Vigna Disa is gorgeous. It is also the only wine Sandri bottled in 2014, so all of the best fruit is in this bottling. Dark cherry, leather, smoke, savory herbs, licorice and dried flowers give the 2014 much of its complexity and overall nuance. Readers should expect a powerful, savory Barolo with quite a bit of both nuance and character, but less in the way of primary fruit.` 93 Points Antonio Galloni
`The 2016 Barolo Villero is a powerful, clenched wine. Then again, that`s Villero. Readers will have to be patient, that much is clear. White pepper, chalk, dried flowers, dried red cherry and mint open up over time, but the 2016 is sinewy and nervous in feel, with just enough fruit to keep things in balance. Hints of sage, tobacco, leather and menthol add the closing touches of complexity.` 94 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 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
Merlot from the Oustrics at their Domaine du Mazel. The majority of the grapes were pressed directly, whilst a small proportion were destemmed by hand and left to infuse in the fermenting juice for around a month. After pressing, the wine spent a year resting in cuve, before being transferred to a demi-muid for a further year of ageing.
`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
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.
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.
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.
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.
Emeric Folat runs the tiny Les Matheny domaine in Arbois after working with Jacques Puffenay vefore his retirement. Similar faming, with tiny sulphor additions. A name to watch!
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.
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
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.
Cotes du Jura La Mamette Chardonnay Les Granges Pacquenesses
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
Cotes du Jura La Mamette Chardonnay Les Granges Pacquenesses
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
Cotes du Jura Les Trouillots Savagnin Ouille Les Granges Paquenesses
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
Cotes du Jura Sauvageon Savagnin Ouille Domaine Pignier
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
Ultra Long Maceration: 8 months to be precise- This was a bit of an experimental blend of 45% Pinot Noir and 55% Chardonnay from old vines in “Les Nouvelles”. The white and red grapes are kept in whole bunches and fermented together on the skins. Reflecting the vintage, this is light, bright and delicately perfumed.
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..
`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
One of the most iconic wines in the Loire Valley, from perhaps the greatest terroir in Chinon. Capable of improving over at least twenty years. For now, still available at an unbelievably low tariff given the quality.
Oliver Cousin`s final full vintage, he has now passed everything over to his son Baptiste... 65 year old Cabernet Franc , Black loam infused with deep beds of limestone aged in a large wood tank (500 Liters) for 18 months. no sulphur. A true gardener/ vigneron/ activist / horse whisperer who has stood trial for his farming methods.
A rising star in Saumur - well emeshed into the local winemaking community with friends Antoine Sanzay, Thierry Germain and Antoine Foucault, the wines of Petit Saint-Vincent are for the time being, a real insiders game.
The now retired Bruno began converting his vineyards to organic back in 1995, convinced to stop using sulphites by Thierry Puzelat in 2005 with likeminds- Noella Morantin, Paul and Corinne Gillet, Joël Courtault. 40-year-old Cabernet Franc Grapes hand harvested. Élevage for one year in old barrels. Zero sulfites added.
A small, 1 hecrtare parcel of Chenin Blanc makes one of the best iterations in the region. Farmed organically and fermented with native yeasts, aged on its lees. Production is tiny.
`The ripeness of the 2018 vintage gives an almost Syrah/Viognier character to the Chinon La Croix Boissée, which offers sweet black fruit and a creamy apricot note. Sumptuous yet never ever opulent, it`s almost as if the wine`s just done a yoga class. Plentiful tannins give the inside of your cheeks a chalky rub, while there`s surprising freshness considering the ripeness, leading to a lengthy finish. This is a baby that will turn out to be a great adult.` 96 Points Rebecca Gibb, Vinous
Ferme de Sansonnier La Lune Blanc (Magnum) [Pre-Arrival]
A leader of the biodynamic movement in the Loire valley. Mark Angeli`s 7 hectare property has not just produced wines with a real sense of character and integrity, but has been an anchor for a new constellation of talent in the region, inspired by his wine, welcoming advice and enthusiam.
Boulay`s wines deserve much better recogniton, as they are clearly in the same bracket as those of Francois Cotat - to whom they show a lot of similarity. Incredibly ageworthy, pure and transparent transmissions of terroir.
Sancerre Clos de Beaujeu Gerard Boulay [Pre-Arrival]
Boulay`s wines deserve much better recogniton, as they are clearly in the same bracket as those of Francois Cotat - to whom they show a lot of similarity. Incredibly ageworthy, pure and transparent transmissions of terroir.
Boulay`s wines deserve much better recogniton, as they are clearly in the same bracket as those of Francois Cotat - to whom they show a lot of similarity. Incredibly ageworthy, pure and transparent transmissions of terroir.
Vin de France Experto R Aussigouins Dufour [Pre-Arrival]
A very hotly tipped name amongst the Angevin Cavistes - Dominique Dufour retired some time ago to his home in Rablay-Sur-Layon in Anjou and started making natural wine from an old vineyard just outside the village. His 0.7 hectares is at the top of the slope, the bottom he sublets to Mai and Kenji Hodgeson. This vineyard is very close to Les Noels that his friend Richard Leroy cultivates and there are similarities in the their approaches. One wine is produced a year - a dry chenin. In exceptionally warm years a late harvested version is added and bottled in 50cl bottles.
Vin de France Experto R Aussigouins Dufour [Pre-Arrival]
A very hotly tipped name amongst the Angevin Cavistes - Dominique Dufour retired some time ago to his home in Rablay-Sur-Layon in Anjou and started making natural wine from an old vineyard just outside the village. His 0.7 hectares is at the top of the slope, the bottom he sublets to Mai and Kenji Hodgeson. This vineyard is very close to Les Noels that his friend Richard Leroy cultivates and there are similarities in the their approaches. One wine is produced a year - a dry chenin. In exceptionally warm years a late harvested version is added and bottled in 50cl bottles.
Vin de France Experto R Aussigouins Dufour [Pre-Arrival]
A very hotly tipped name amongst the Angevin Cavistes - Dominique Dufour retired some time ago to his home in Rablay-Sur-Layon in Anjou and started making natural wine from an old vineyard just outside the village. His 0.7 hectares is at the top of the slope, the bottom he sublets to Mai and Kenji Hodgeson. This vineyard is very close to Les Noels that his friend Richard Leroy cultivates and there are similarities in the their approaches. One wine is produced a year - a dry chenin. In exceptionally warm years a late harvested version is added and bottled in 50cl bottles.
Vin de France Experto R Aussigouins Dufour [Pre-Arrival]
A very hotly tipped name amongst the Angevin Cavistes - Dominique Dufour retired some time ago to his home in Rablay-Sur-Layon in Anjou and started making natural wine from an old vineyard just outside the village. His 0.7 hectares is at the top of the slope, the bottom he sublets to Mai and Kenji Hodgeson. This vineyard is very close to Les Noels that his friend Richard Leroy cultivates and there are similarities in the their approaches. One wine is produced a year - a dry chenin. In exceptionally warm years a late harvested version is added and bottled in 50cl bottles.
Vin de France Le Grand Clos Thomas Batardiere (Magnum)
Young Vines for Batardiere but these are within the `Esprit Libre` Vineyard are on eroded shist soils, just to the east of the village of Rablay – Bottled in Magnum only!
The Clos des Cocus is Thomas’ 0.6ha plot (planted in 1968) a climat neighbouring Montbenault on the coteau of Faye d’Anjou is at the top of the hill therefore exposed to drying and cooling winds
The Clos des Cocus is Thomas’ 0.6ha plot (planted in 1968) a climat neighbouring Montbenault on the coteau of Faye d’Anjou is at the top of the hill therefore exposed to drying and cooling winds
Vin de France Nectar d`Empyrees Aussigouins Dufour (50cl)
A very hotly tipped name amongst the Angevin Cavistes - Dominique Dufour retired some time ago to his home in Rablay-Sur-Layon in Anjou and started making natural wine from an old vineyard just outside the village. His 0.7 hectares is at the top of the slope, the bottom he sublets to Mai and Kenji Hodgeson. This vineyard is very close to Les Noels that his friend Richard Leroy cultivates and there are similarities in the their approaches. One wine is produced a year - a dry chenin. In exceptionally warm years a late harvested version is added and bottled in 50cl bottles.
Vin de France Nectar d`Empyrees Aussigouins Dufour (50cl) [Pre-Arrival]
A very hotly tipped name amongst the Angevin Cavistes - Dominique Dufour retired some time ago to his home in Rablay-Sur-Layon in Anjou and started making natural wine from an old vineyard just outside the village. His 0.7 hectares is at the top of the slope, the bottom he sublets to Mai and Kenji Hodgeson. This vineyard is very close to Les Noels that his friend Richard Leroy cultivates and there are similarities in the their approaches. One wine is produced a year - a dry chenin. In exceptionally warm years a late harvested version is added and bottled in 50cl bottles.
`According to Vincent Foreau, 2009 marked the best harvest I ve ever experienced, lasting five weeks and concluding at the end of November. The 2009 Vouvray Moelleux Reserve is indeed a magnificent wine, wafting from the glass with complex aromas of tea, black tea, white truffle, herbs, ripe orchard fruits, baked pear and spices. Full-bodied, dense and concentrated, it is layered and impeccably balanced, with bright acidity supporting a superbly structured phenolic mid-palate. The finish is long, intricate and laced with exotic fruit nuances. This is an extraordinary expression of both vintage and terroir. 170 grams of residual sugar.` 98 Points, Yohan Castaing
Vouvray Huet Mystery Vintage / Cuvee (1980s) [Pre-Arrival]
`Even from magnum this is showing evident maturity while remaining youthful with its elegant and complex nose of ripe, ultra-pure and airy green fruit, oyster shell-infused and discreet wisps of truffle suffused-nose. There is excellent precision and punch to the rich, stony and intense medium-bodied flavors that culminate in an explosively long yet distinctly fine finish. From the standpoint of maturity, for my taste this has arrived at the front edge of its peak maturation though well-stored bottles should hold for a number of years to come and particularly so in this magnum format. In a word, sensational.` 94 Points Burghound
` Brooding, reticent nose of cassis and kirsch; there`s nothing cooked about this one! Then massive, sweet and superrich in the mouth; explodes with exotic ripeness. Intriguing note of graphite. This coats every nook and cranny of the palate and clings and builds on the back end in a way that no other wine of this vintage can match. Huge, sexy and wonderfully lush Fonseca, built for the long haul. As impressive as the best 2000s, and, along with the Quinta do Noval Nacional, is an early candidate for port of the 2003 vintage` 97 Points Steven Tanzer
Direct press Petillant from Chardonnay, Viognier and Grenache Noir from Domaine du Mazel in Valvigne`res, aged for one year sur lie before disgorgement.
Long press of Viognier, along with a touch of Chardonnay, both from Domaine du Mazel in Valvigne`res. The two were added to the pressoir as grapes were harvested over the course of ten days, before being moved to old barriques for a year of rest.
Anders Frederik Steen Lovers` Dance On Caring Feet
Direct press Petillant from Chardonnay, Viognier and Grenache Noir from Domaine du Mazel in Valvigne`res, aged for one year sur lie before disgorgement.
0.5ha of stunning 30yo vines planted at 580m altitude, one of the highest and coolest parcels in the cru of St-Jean-de-la-Porte. Aged in foudre a wine would need least a year to begin opening out. It’s denser and richer than La Pente.
Cest Dans Les Yeux Quon Le Voit Blauert Anders Frederick Steen (50cl) [Pre-Arrival]
Merlot from the Oustrics at their Domaine du Mazel. The majority of the grapes were pressed directly, whilst a small proportion were destemmed by hand and left to infuse in the fermenting juice for around a month. After pressing, the wine spent a year resting in cuve, before being transferred to a demi-muid for a further year of ageing.
70yo maccabeu planted on hillsides of gneiss and orthogneiss (north and east facing which helps preserve freshness). The wine is aged with no bâtonnage in a new 500ltr barrel made by famous Austrian tonnelier Stockinger and several 4yo barriques
A really important domaine in France and one all too little heralded - Elian da Ros has spearheaded the Cote du Marmandais appellation and produced such quality - as he puts it: Here you have to be twice as good and half the price". Good mates with Nady Faucault of Clos Rougeard
Coteaux du Layon SGN Les Simonelles Chateau de la Genaiserie (50cl)
While older sweet wines are routinely available from this great estate, the sec and demi-sec wines tend to be consumed early and rarely re-appear in their glorious mature condition.
80 year old Carignon Gris - Pressed directly, indigenous yeast fermentation. Aged for 15 to 20 months in older Burgundian barrels. Malolactic fermentation depending on the vintage. Very Burgundian in style. Beautiful.
The result of a three-week carbonic maceration of three red grape varieties, Cab Franc and Sauv and Merlot. Aged in stainless steel vats. The wine is lighter; fruity and more supple then the Anciens cuvee.
La Montagnes Rousses Rouge Domaine des Côtes Rousses
20 year Mondeuse cru of St-Jean-de-la-Porte. 100% whole bunches, very gentle extraction, ageing in terracotta and demi-muids to give the purest expression of the grape low alcohol, 10 mg/l total SO2.11%
20 different parcels on steep slopes with limestone scree. Aged in 50% in foudres as well as sandstone amphoras and old barrels, the wine has a very pale colour and a dynamic mouthfeel. With low alcohol to boot it is the perfect wine to slate your thirst on a warm summer’s day. Nicolas comments it’s easy to work with low sulphur when the pH is as low as 3 – total SO2 of 18mg/l, only added before bottling.
`Single bottle. Classic and structured, much more a bordeaux style, not really hurt by the rain, floral Cabernet, good evolution, Barton comes to mind.` 93 Points Xavier Auerbach 11.12.2023 Cellertracker.
Gamay d`Auvergne, Gamay Beaujolais From iron-oxide rich red clay and some limestone, the grapes are macerated in wholebunches for about 2 weeks in stainless steel. It is then aged in old 228lt and 300lt barrels for 9 months.
100% Grenache Noir, from old vines grown on a unique terroir of limestone gravels and sand. Cultivated biodynamically. Manual harvest and natural vinification: carbonic maceration for 10 days, 6 months of maturation in vats, and all without sulphur. Bottled without fining or filtration, tiny suphur at bottling.
`Jolie red robe; the nose shows a well shaped, forward aroma of plum fruit with a note of dusty trails, leafy, herbal touches. The palate gives a nicely firm richness, sustains well into a compact finish, chewy elements there from its youthful tannins. There is a good blood-iron thread through it that provides a burrow of freshness. This is genuine Châteauneuf, right in the zone of authenticity. From mid-2026. 2046-48 Oct 2023` **** John Livingstone-Learmonth
The importer of Rayas in the US, only carries only two other CNDPs - Santa Duc and Jerome Gradassi`s. Lofty company, but testatment to what Jerome has done with his Grandfathers own vines in only a few years. The smallest producer in the town, with only 800 cases being produced in a typical year - the artisanal methods are still at play here - in the early years moving fermented juice from the ancient fermentation tanks by hand with only a rope and bucket as there was no other way to do it. He works with cooler climates: mostly the lieux-dits of Palestor, Bois Dauphin, and Cabrière, where he aims for elegance rather then pure power. These are artisanal CNDPs in the old school and are a brilliant value.
The importer of Rayas in the US, only carries only two other CNDPs - Santa Duc and Jerome Gradassi`s. Lofty company, but testatment to what Jerome has done with his Grandfathers own vines in only a few years. The smallest producer in the town, with only 800 cases being produced in a typical year - the artisanal methods are still at play here - in the early years moving fermented juice from the ancient fermentation tanks by hand with only a rope and bucket as there was no other way to do it. He works with cooler climates: mostly the lieux-dits of Palestor, Bois Dauphin, and Cabrière, where he aims for elegance rather then pure power. These are artisanal CNDPs in the old school and are a brilliant value.
The importer of Rayas in the US, only carries only two other CNDPs - Santa Duc and Jerome Gradassi`s. Lofty company, but testatment to what Jerome has done with his Grandfathers own vines in only a few years. The smallest producer in the town, with only 800 cases being produced in a typical year - the artisanal methods are still at play here - in the early years moving fermented juice from the ancient fermentation tanks by hand with only a rope and bucket as there was no other way to do it. He works with cooler climates: mostly the lieux-dits of Palestor, Bois Dauphin, and Cabrière, where he aims for elegance rather then pure power. These are artisanal CNDPs in the old school and are a brilliant value.
Chateauneuf du Pape La Crau Vieux Telegraph [Pre-Arrival]
`Red robe, bright. The bouquet is marked by plum fruits, raspberry airs with plentiful mixed herbs, thyme, lavender, licorice; the palate swoops in well on the attack, is full of beans with a good filling of tight, smoky, mineral content. Its tannins are energised, busy - this is long and properly fuelled, a real child of the garrigue, a good wild side to it. The aftertaste produces iron-blood, rocky fissure influences. It has strong character, like its galet stone covered plateau. From 2028.` ***** John Livingstone-Learmonth
Chateauneuf du Pape La Gloire de Mon Grand Pere Bosquet des Papes
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!
`The bouquet has a garrigue, herbes de Provence landscape, centres on plum fruit with a smoke-tobacco angle and a winsome floral touch. It’s going to be a classic, varied Châteuneuf nose over time, worth waiting for. The palate is enjoyable, filled with red fruits that move along well, a note of cedar, and a pocket of late tannin that brings extra graininess. This is an unhurried, unforced wine, very much in the domaine style over the years. There is glow on the aftertaste. It’s suavely fruited on the finish, presents an authentic glass. From late 2019, is in the finesse camp. 14.5°` **** John Livingstone-Learmonth
`A towering effort, the 2020 Châteauneuf-du-Pape Vieilles Vignes soars from the glass with pristine crème de cassis, raspberry jam, black plum, scorched earth, incense, mint, exotic spice and white pepper aromas. The precision of the individual perfumes has a laser-like quality rarely seen in Châteauneuf-du-Pape. Full-bodied and framed by ever-so-velvety tannins, it reaches a spherical dimension in the mouth. The recent adoption of 3,000-liter Austrian oak barrels beautifully contributed to the shape of this wine, giving it terrific poise and tension. (Drink between 2026-2042)` 97 Points Nicolas Greinacher
Made in the cellars of Vincent Paris - Ex Yarra Yerring Winemaker turned Burgundy Vigneron makes one of the silkiest Cornas` of the appellation. Coming from Les Cotes at the Southern end of the appellation, where other growers like Juge, Voges and Lionnet have parcels, it seems particurly well suited to the vignerons stylistic visions. Deep
`Inky ruby. Powerful, deeply perfumed aromas of black and blue fruit preserves, licorice and olive, along with a sexy floral overtone. Coats the palate with juicy blackberry, boysenberry, violet pastille and spicecake flavors, while a smoky mineral flourish adds vibrant lift. Chewy tannins shape an impressively long, mineral-accented finish that shows very good power and spicy thrust` 93 Points Josh Reynolds
`Opaque violet color. Precise, mineral-accented scents of blackberry, cassis and exotic spices are accompanied by a slowly emerging floral nuance. Sappy and energetic on the palate, displaying sharp delineation to its concentrated black/blue fruit, floral pastille, olive and allspice flavors. Finishes extremely long and spicy, with intense mineral thrust, a hint of candied violet and subtly chewy, harmonious tannins that make a late appearance.` 95 Points Vinous
`One of the standout wines whilst visiting the Rhone Valley, even though at the moment the nose is more taciturn than the Landonne. No worries, a few swirls and you get an idea of the intense black fruits, undergrowth and leather, all with great definition. The palate is full-bodied with exquisite balance, burly black fruits, touches of dark chocolate and Provencal herbs with hints of thyme and fennel, good grip on the finish. Very natural and refined. Drink 2011-2020+. Tasted November 2008.` (93-95) Neal Martin
`As in 2012, the 2011 Cote Rotie Cote Blonde has the most depth and class. More reserved than the La Landonne currently, it yields notions of raspberry, crushed flowers, licorice and spice to go with a full-bodied, backward and beautifully concentrated profile on the palate. Perfectly balanced, with integrated acidity and ample, fine tannin, it should be at its best from 2017-2032.` 95 Points, Jeb Dunnuck.
`Bright purple. Expansive blackberry, licorice, smoky bacon and potpourri aromas are complemented by a strong mineral overlay. Seamless and broad on the palate, offering concentrated black and blue fruit liqueur, salty olive and floral pastille flavors and an emphatic jolt of exotic spices. Finishes with repeating mineral, floral and dark fruit character, supple, well-knit tannins and outstanding tenacity.` 96 Points, Josh Raynolds.
`Has a very serene, composed nose that bears gracious fruit across it, oily black fruits. Has a fleshy, outward facing debut on the palate – this is much more open than usual, and bears 1999 similarities. Rich, but not voluptuous, which is good. Touch of late tannin in it.` ****(*) John Livingstone-Learmonth
`Nicely complete red robe; smoky bacon, ground coffee beans variety in the nose – pepper, black stone fruits in layers; there is room for some mystery in it. Faithful Côte-Rôtie debut to the palate – floral with a “ching!” of freshness and graphite cut. Has a bracing fresh finale, lengthening without effort – indeed it is very long and sustained, and there is really good content all the way to the finishing line. Most satisfying, we are now just tapping into its qualities. A long-term prospect here; decant it, wait until late 2013 or 2014. 2028-31` ****(*) John Livinstone-Learmonth
`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
One of the icons of traditional Cote Rotie, Maxime Champet continues to stick to the principles of the family, in guiding the Northern sector fruit to a long lived, well-balanced wine where a core of iron is intermingled with secondary flavours that reach quite mind-boggling levels of complexity by ten years. Luckily, prices remain affordable for the time-being.
One of the icons of traditional Cote Rotie, Maxime Champet continues to stick to the principles of the family, in guiding the Northern sector fruit to a long lived, well-balanced wine where a core of iron is intermingled with secondary flavours that reach quite mind-boggling levels of complexity by ten years. Luckily, prices remain affordable for the time-being.
Gramenon are arguably the finest producer of Cotes de Rhone in the South. Their cheaper wines are simple, but expressive - and as you go up in the range, you get close to levels of complexity and soul that you rarely see outside mythical domaines like Rayas and Bonneau
`Dark robe; the nose is promising, black fruit gums, a discreet aroma, is oily, nicely grapey, a serene and stylish opening. The palate is also stylish from the off, holds suave content, bears sève [sap] from the old vines and good gras, extends with notably fine powder-sand tannins, is well orchestrated, up there on quality, is very good, top tack. 2034-36` ****(*) John Livingstone-Learmonth
`Dark robe; the nose is promising, black fruit gums, a discreet aroma, is oily, nicely grapey, a serene and stylish opening. The palate is also stylish from the off, holds suave content, bears sève [sap] from the old vines and good gras, extends with notably fine powder-sand tannins, is well orchestrated, up there on quality, is very good, top tack. 2034-36` ****(*) John Livingstone-Learmonth
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
`The Chambolle-Musigny of the Rhône, the 2015 IGP Vaucluse from Jerome Bressy is a totally sensational blend of 50% Grenache and the balance a mix of Mourvèdre, Carignan, Counoise, Vaccarèse, Cinsault, Syrah, and Terret Noir (we`re getting close to all the varieties). Aged in a mix of concrete tanks, foudre, demi-muids, and barrels, bottled unfined and unfiltered, this naked beauty has just about everything you could want from a bottle of wine. Notes of rose petals, kirsch, blackberries, garrigue, and spice all emerge from this pure, elegant and gorgeous red that offers full-bodied richness, no hard edges and a killer finish. It got more than a few Wows in my notes and is an ethereally textured southern Rhône that needs to be tasted to be believed. Anticipated maturity: 2017 - 2030` 97 points, Jeb Dunnuck
`The magnificent 2009 Hermitage Domaine des Tourettes boasts a black/purple color as well as a wonderful nose of creosote, incense, charcoal, blackberry jam, acacia flowers, white chocolate and a hint of espresso roast. Full-bodied and unctuously textured with low acidity and magnificent density, this 2009 can be drunk in 5-6 years or cellared for 30-50 years.` 98 Points Robert Parker
Hermitage La Chapelle Jaboulet (Bin-Soiled Labels)
`Time is catching up with what was a **** wine in an underestimated year: pretty, mature red colour. Dry, taut bouquet, smells of furniture varnish, is earthy, too. Gentle, spiced plum opening to palate. Is grainy, there is a prune, snappy mineral effect. Still OK - but on the fade. Mineral, cough mixture falvour towards the finish.` **(*) John Livingstone-Learmonth
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
66-70% Syrah on 0.4 ha on Varogne (1910, 1950s (mostly replanted 2010s), 1996, 2000, 2019, receives sun late in morning, gets hot in afternoon, since 1984), 18-22% 1970 Syrah on 0.13 hectare on Les Murets (since 2016), 14-18% 2001 Syrah from 0.09 hectare on La Croix, whole bunch fermentation, pumping overs, cap punching, aged used 600-litre oak casks 12 months, unfined, unfiltered, first wine 1984, 2,000-2,400
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
The ‘Confidential Wine Culture’ of St-Joseph has long clutched Domaine de Gouye tight to its chest, as it did his neighbour and long-time friend Raymond Trollat. The Gouye family have most of their vines in the lieux-dit of Gouye, high up on the hills over St-Jean de Muzols. Separated by a ravine from Aubert and Pichonnier, Trollat’s old plots. Philippe has 3 hectares here mostly planted between 1955 and 1975. Due to its high altitude, the wines manage to retain freshness even in warm years. It is a phenomenal terroir, worked with absolute conviction in the old methods by Philippe Desbos. As well as Trollat, he had much in common with Elizabeth Fogier, a female vigneron of St-Jean de Muzols who defended the old style in the 1980s and 1990s, living an unpretentious and steady farmers existence like Philippe and his family do now. Hens cluck at your feet, a horse to plough. Not much changes here.
`Time is catching up with what was a **** wine in an underestimated year: pretty, mature red colour. Dry, taut bouquet, smells of furniture varnish, is earthy, too. Gentle, spiced plum opening to palate. Is grainy, there is a prune, snappy mineral effect. Still OK - but on the fade. Mineral, cough mixture falvour towards the finish.` **(*) John Livingstone-Learmonth
`The bouquet has a garrigue, herbes de Provence landscape, centres on plum fruit with a smoke-tobacco angle and a winsome floral touch. It’s going to be a classic, varied Châteuneuf nose over time, worth waiting for. The palate is enjoyable, filled with red fruits that move along well, a note of cedar, and a pocket of late tannin that brings extra graininess. This is an unhurried, unforced wine, very much in the domaine style over the years. There is glow on the aftertaste. It’s suavely fruited on the finish, presents an authentic glass. From late 2019, is in the finesse camp. 14.5°` **** John Livingstone-Learmonth
The ‘Confidential Wine Culture’ of St-Joseph has long clutched Domaine de Gouye tight to its chest, as it did his neighbour and long-time friend Raymond Trollat. The Gouye family have most of their vines in the lieux-dit of Gouye, high up on the hills over St-Jean de Muzols. Separated by a ravine from Aubert and Pichonnier, Trollat’s old plots. Philippe has 3 hectares here mostly planted between 1955 and 1975. Due to its high altitude, the wines manage to retain freshness even in warm years. It is a phenomenal terroir, worked with absolute conviction in the old methods by Philippe Desbos. As well as Trollat, he had much in common with Elizabeth Fogier, a female vigneron of St-Jean de Muzols who defended the old style in the 1980s and 1990s, living an unpretentious and steady farmers existence like Philippe and his family do now. Hens cluck at your feet, a horse to plough. Not much changes here.
`Based on 1923 Grenache on sand-limestone soils, topped up with 3% white grapes, and is a major offering, a wine of probity and expression.` John Livingstone-Learmonth
Syrah (2004, massale) from 0.5 hectare on mica-schist hillside soils at Vion, whole bunch 500-litre amphore vinification, then topped up & left 6 months, then pressed, then another 6 months in amphore, unfined, unfiltered, not made every year, plot selection wine, up to 2,000 b
The result of a three-week carbonic maceration of three red grape varieties, Cab Franc and Sauv and Merlot. Aged in stainless steel vats. The wine is lighter; fruity and more supple then the Anciens cuvee.
The ‘Confidential Wine Culture’ of St-Joseph has long clutched Domaine de Gouye tight to its chest, as it did his neighbour and long-time friend Raymond Trollat. The Gouye family have most of their vines in the lieux-dit of Gouye, high up on the hills over St-Jean de Muzols. Separated by a ravine from Aubert and Pichonnier, Trollat’s old plots. Philippe has 3 hectares here mostly planted between 1955 and 1975. Due to its high altitude, the wines manage to retain freshness even in warm years. It is a phenomenal terroir, worked with absolute conviction in the old methods by Philippe Desbos. As well as Trollat, he had much in common with Elizabeth Fogier, a female vigneron of St-Jean de Muzols who defended the old style in the 1980s and 1990s, living an unpretentious and steady farmers existence like Philippe and his family do now. Hens cluck at your feet, a horse to plough. Not much changes here.
The importer of Rayas in the US, only carries only two other CNDPs - Santa Duc and Jerome Gradassi`s. Lofty company, but testatment to what Jerome has done with his Grandfathers own vines in only a few years. The smallest producer in the town, with only 800 cases being produced in a typical year - the artisanal methods are still at play here - in the early years moving fermented juice from the ancient fermentation tanks by hand with only a rope and bucket as there was no other way to do it. He works with cooler climates: mostly the lieux-dits of Palestor, Bois Dauphin, and Cabrière, where he aims for elegance rather then pure power. These are artisanal CNDPs in the old school and are a brilliant value.
Xavier Gerard producers about 400 cases of this top-tier Condrieu from the slopes of the Cote Chatillon. 40 YO vines, and aged in mix of steel and large oak barrels. Very ageable.
Xavier Gerard producers about 400 cases of this top-tier Condrieu from the slopes of the Cote Chatillon. 40 YO vines, and aged in mix of steel and large oak barrels. Very ageable. `has a firm, broad bouquet with lift and some spontaneity, herbal tea and cooked pear airs. The palate gives an oily textured level of content with tannin in the second half, is very much a structured wine, de la terre. It’s intense late on, dried fruits, and firm lip smack there. It engages fully along the palate, doesn’t look left or right, drives on, has a solid aftertaste. It’s very true to its place, is STGT wine. Decanting advised. From 2024, no problem waiting` **** John Livingstone-Learmonth
`From Gonon site at Malleval (1989, 1997 Viognier), fermented, raised 6-7 year oak casks 6-12 months, depending on how long the malo takes to happen, 1,200 b` JLL
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
`The 2011 Ermitage Cuvee de l`Oree comes from a lieu-dit known as Les Murets planted with 80- to 90-year-old Marsanne vines. The bouquet offers up scents of Asian spices, lychee nuts, white currant liqueur and peach and apricot marmalade. This stunning, honeyed, flamboyant white is perfection in a glass. Drink it over the next half century. Drink 2013-2027`, 100 Points, Robert Parker.
` Pale gold. Intense, sharply delineated aromas of fresh nectarine, pear nectar, orange, honey and pungent flowers, along with a smoky mineral overtone. Deeply pitched citrus and orchard fruit, peach liqueur and honeysuckle flavors stain the palate and become deeper with air, picking up a hint of toasted almonds and showing powerful back-end cut. The mineral and honey notes repeat emphatically on a strikingly long, focused finish that leaves juicy pear and floral notes behind. (Drink between 2024-2034)` 95 Points Josh Reynolds.
`Brilliant straw-gold. Powerful, mineral-accented orchard and pit fruit aromas are complemented by lemon curd, iodine and pungent floral accents. Intense, palate-staining pear nectar and Meyer lemon flavors show superb concentration. Definition and a sexy floral nuance build through the mid-palate. Opens up steadily on an extremely long, floral-tinged finish that emphatically echoes the pit fruit and mineral notes. (Drink between 2024-2034)` 96 Points, Josh Reynolds.
`Moving to the three single vineyard Hermitage Blancs, these are all perfect wines yet offer distinct characters. The 2019 Ermitage De L’Orée comes from more limestone soils in the Les Murets lieu-dit, on the eastern side of the appellation and was brought up in 15% new demi-muids. It reveals a vivid gold hue to go with gorgeous honeyed peach, white currants, quince, crushed stone, and white flower-like aromas and flavors. This full-bodied white has terrific concentration, a rich, layered mouthfeel, beautiful acidity, and a finish that just won`t quit. Offering more fat and opulence than the L`Ermite and more minerality than the Le Meal, this pinnacle Hermitage Blanc needs a year or three of bottle age, then should drink nicely for 5-7 years, at which point it`s best forgotten in the cellar for another decade. It should last for 20-30 years.` 100 Points, Jeb Dunnock.
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
`Firm yellow colour; the bouquet is elegantly rich, bears cooked citrus fruit airs, a nod of the head towards the tropics, pineapple included. The palate is nice and cool all though, gives a stylish richness, the texture silken. It ends with a roundness that pleases, is well co-ordinated, detailed and flowing white Hermitage. The aftertaste is buttery. From spring 2020. 2035-37` **** John Livingstone-Learmonth
`The bouquet is broad, shows hazelnut, a hint of aniseed, ripe peach, can spread further and emerge, walnut in the background, decanting helpful. The palate has a nutty debut, carries a line of freshness, neat spine, and that holds its direction in a linear manner, is lightly oily, in a quiet phase just now. There is solid gras within, tight, a little tannic. It’s taking its time. 14.5°. From 2026-27.` **** John Livingstone-Learmonth
`There is an interesting fresh centre to the bouquet which comes with joli depth on the q.t., nudges of salt, variety building up. The palate is well composed, on stylish and firm-together gras, holds well centrally, has glycerol support, will live well. Its texture is true Hermitage, that oiliness, and its filling as well. It’s proper table Hermitage blanc, has a good route ahead. 15°. Decant it` ****(*) John Livingstone-Learmonth
`The nose offers a pinpoint hazelnut air, greengage plum, some fruit accuracy, is just starting out. The palate comes with vanilla, light oaking, some pep in its step, is linear, on white fruits, apricot, ends on caramel-toffee tones, roundness. It has good poise, is unhurried, its length ticking over well, and a fresh dab on the aftertaste, the length very correct. 14°. 2039-41` **** John Livingstone-Learmonth
`The palate glides along; there is toast on the debut, and good style in the apricot and quince fruit, some Poire William as well. It becomes chewy, and intensifies as it finishes, like a red wine. This is STGT wine. This has inner strength, and the freshness of the vintage helps to keep it moving. Good balance, a complete wine. 14°. 1,500 b as usual` ***** John Livingstone-Learmonth
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
100% Roussanne (1995) from N/N-E facing red clay, galet stone soils on the high part of Les Opateyres, fermented used 228-litre or 600-litre oak cask, raised 11-12 months, malo completed, “this terroir marked its wines even when the vines were very young”, first wine 2011, 300-800 b
50% Roussanne, 30% Marsanne, 20% Viognier from Rozay at Condrieu (Viognier, 0.65 ha), Vérin (Viognier, 0.1 ha), Ampuis (Roussanne, 0.3 ha), & 0.5 ha each of Viognier, Marsanne, Roussanne (2018-20) on ex glacier soils at Péage de Roussillon (left bank, Isère, 38), direct press, 12 hrs at <15°C, then steel vat fermented at 16°C, raised 7-8 months, malo completed, first wine 2020, 7,000 b - John Livingstone-Learmonth
The result of a three-week carbonic maceration of three red grape varieties, Cab Franc and Sauv and Merlot. Aged in stainless steel vats. The wine is lighter; fruity and more supple then the Anciens cuvee.
`This Swartland property is owned by Boekenhoutskloof but run independently by gifted winemaker Callie Louw. Alive and dynamic, this soars out of the glass, a touch of firework smoke to the vibrant berry fruits. Incredible energy and elegance on the palate, great freshness and focus, tiny tensile tannins and zesty acidity. Very long, this crackles on and on. The handsome labels are produced at the estate on a vintage Heidelberg press – but don’t assume there is any style over substance here: the 2017 Porseleinberg is a truly great Syrah.` 98 Points, Matt Walls, Decanter
`The 2020 Porseleinberg was a hot and dry season that saw 355mm of rain that moistened the soil sufficiently that, together with smooth flowering, saw larger bunches. The harvest was one of the quickest ever (February 5-19). Matured for 12 months in foudres and concrete eggs, it has a beautifully defined bouquet with a mélange of red and black fruit, wild fennel, leather and light orange rind scents that blossom in the glass. The palate is medium-bodied with fine-grain tannins, very harmonious, veering more toward red fruit intermixed with black pepper, clove, tobacco and allspice. Filigree on the finish, this might be the most elegant Porseleinberg to date, yet there is such finesse that you are utterly seduced. A long and prosperous future ahead. 2028-2055` 97 Points, Neal Martin
Macabeo from forty five year old vines planted just under five hundred metres above sea level in Vilalba dels Arcs. The grapes were fermented on the skins for two days, before being pressed to vats for nine months
This cult winery in Spain is producing the goods. Highly influenced by the wines of Chateau Rayas (who isn`t!) - they combine power with a real lightness and red-berry clarity. The tiny production cuvee`s continue to be well collected, and represent the apex of New Spain. In what represents a great example of the speed of transmission of quality and reputation. Daniel Landi describes how ‘everyone was ashamed of Garnacha’ when he was growing up in Mentrida. Now their wines belong at the very top table of Grenache and can compete with anything in the world.
El Vivero “Colección Origen” Garnacha Finca Casa Balaguer
A single field blend mainly Garnacha, Garnacha peluda, Rojal, Valencí, Tortosina and others.Fermented and aged for four months in clay vats, zero sulphur 13% . Decant!
This cult winery in Spain is producing the goods. Highly influenced by the wines of Chateau Rayas (who isn`t!) - they combine power with a real lightness and red-berry clarity. The tiny production cuvee`s continue to be well collected, and represent the apex of New Spain. In what represents a great example of the speed of transmission of quality and reputation. Daniel Landi describes how ‘everyone was ashamed of Garnacha’ when he was growing up in Mentrida. Now their wines belong at the very top table of Grenache and can compete with anything in the world.
This cult winery in Spain is producing the goods. Highly influenced by the wines of Chateau Rayas (who isn`t!) - they combine power with a real lightness and red-berry clarity. The tiny production cuvee`s continue to be well collected, and represent the apex of New Spain. In what represents a great example of the speed of transmission of quality and reputation. Daniel Landi describes how ‘everyone was ashamed of Garnacha’ when he was growing up in Mentrida. Now their wines belong at the very top table of Grenache and can compete with anything in the world.
Grenache from twenty year old vines planted over limestone in El Pinell de Brai. The grapes were destemmed and spent just three days on the skins before a brief rest in terracotta amphorae.
Garnacha Tinta from Joan Ramon Escoda and Cariñena from the Terme de Laureano vineyard, fermented separately before being assembled in a single terracotta amphora
This cult winery in Spain is producing the goods. Highly influenced by the wines of Chateau Rayas (who isn`t!) - they combine power with a real lightness and red-berry clarity. The tiny production cuvee`s continue to be well collected, and represent the apex of New Spain. In what represents a great example of the speed of transmission of quality and reputation. Daniel Landi describes how ‘everyone was ashamed of Garnacha’ when he was growing up in Mentrida. Now their wines belong at the very top table of Grenache and can compete with anything in the world.
Macabeo from forty five year old vines planted just under five hundred metres above sea level in Vilalba dels Arcs. The grapes were fermented on the skins for two days, before being pressed to vats for nine months
This cult winery in Spain is producing the goods. Highly influenced by the wines of Chateau Rayas (who isn`t!) - they combine power with a real lightness and red-berry clarity. The tiny production cuvee`s continue to be well collected, and represent the apex of New Spain. In what represents a great example of the speed of transmission of quality and reputation. Daniel Landi describes how ‘everyone was ashamed of Garnacha’ when he was growing up in Mentrida. Now their wines belong at the very top table of Grenache and can compete with anything in the world.
`The 2001 Gran Reserva 904 will not be released for another 3 years. Dark ruby-colored with a garnet rim, it displays a lovely nose of Asian spices, incense, tobacco, balsamic, and blackberry. On the palate it has exceptional depth, layers of spicy black fruit, excellent ripeness, and an elegant personality. Upon release it should continue to evolve for another 5-6 years and drink well through 2040.` 96 Points Jay Miller
Laureano Serres farms six hectares of vineyards in Terra Alta, near Priorat - spread over parcels in El Pinell at around 170 metres of altitude and higher up where they reach some 500 metres above sea level. This height, and his taste, tends to lend the wines real freshness and vibrancy.
Macabeo from forty five year old vines planted just under five hundred metres above sea level in Vilalba dels Arcs. The grapes were fermented on the skins for two days, before being pressed to vats for nine months
Macabeo from forty five year old vines planted just under five hundred metres above sea level in Vilalba dels Arcs. The grapes were fermented on the skins for two days, before being pressed to vats for nine months
Macabeo from forty five year old vines planted just under five hundred metres above sea level in Vilalba dels Arcs. The grapes were fermented on the skins for two days, before being pressed to vats for nine months
