Blast Vintners

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.

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.

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

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

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

Effectively his declasisfed Fleurie les Moriers, was deem too atypique for the - this is so far a one off.

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.

Covinification of 60% Prior, 30% Chambourcin and Souvignier Gris 10%, all local varieties with strong resistance to disease.

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.

Limited production beer, well made for ageing, brewed with grape juice. Quite unique.

`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

Tasted at the UGC in London. There is a sense of exuberance on the nose: black berries

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

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

`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

This is a delicious

Sourced, according to thinly veilied clues - at Chateau Yquem, and priced on release at a hefty level, similar to 1er classe wines like Guiraud etc..

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

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

`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

`This is an address that Chambolle-lovers should start checking out, especially those that can no longer afford the likes of Roumier and de Vogüé. That includes me by the way. Amiot-Servelle is one of those domaines that has just found its groove, located its mojo in recent vintages and given their enviable holdings that include Chambolle Amoureuses, Clos Saint-Denis and Charmes-Chambertin, there is inevitably going to be great wine pouring out of this address.` Neal Martin

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

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

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

Juicy, stylish red from a small parcel in Meloisey. Aged for 12 months in old oak.

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.

Yanns second vintage and a tiny one

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.

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

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

From a super steep site just above Les Vaucrains which had been abandoned since the phylloxera crisis until Bertrand terraced and planted it in 2001. 

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

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

`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

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

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

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

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

`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.

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.

`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

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

`A 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.

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

This was arguably the pinnacle of the Beringer Estate, that is now making mediocre wines in huge volume. Superb sources, and classsic winemaking.

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.

“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

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

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.

Leroys only 2021 production

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

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

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

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

`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

200 bottles- Production is tiny. The Szepsy 6 putts 1991

200 bottles- Production is tiny. The Szepsy 6 putts 1991

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"

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.

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 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

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

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