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

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

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

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

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

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

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.

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

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

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

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

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

`The bouquet does not quite have the vivacity, the chutzpah of the 1990 Barton, a little more introverted with notes of cigar box, earth, wet sand and chestnut. The palate is medium-bodied, quite elegant, refined and harmonious with a firm mid-palate. Cedar, sandalwood and dried herbs. Unlike the 1990, the 1989 has a crescendo of flavours towards the finish that demonstrates great structure and persistency. Austere, conservative but classy, there is a chance that the `89 may outlast the `90. Drink 2009 -2025.` 91+ Neal Martin

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

Tasted single blind at Southwold. A light red-berried nose - wild hedgerow

This is a delicious

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

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

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

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

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

`The 2017 Chambertin Clos-de-Beze Grand Cru has a wonderful nose of pure dark berry fruit, crushed stone and touches of undergrowth and tobacco. This seems to grow in the glass. The palate is ripe and slightly pinched on the entry, a touch of soy infusing the red berry fruit. Structured on the finish, but it feels just a little angular at the moment. Give it time to smooth out its creases. Tasted blind at the Burgfest 2017 tasting. [Neal Martin] 94 Points

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

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

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

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

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

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

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

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

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

` 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.

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

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

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

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

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

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

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

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

`The 2019 Chablis Clos Béru, which undergoes an additional year in barrel (demi-muids), is a three-hectare monopole belonging to the domaine, the mother rock close to the surface. It has a very complex bouquet with apricot blossom, clementine, hints of peach and crushed stone. The palate is well balanced with fine tension on the entry, a superb bead of acidity, lightly spiced with touches of ginger towards the finish. Lots of energy here - you can feel the terroir expressed on the finish. Excellent.` 93 Points Neal Martin

`Pale colour with a fresh green tint. A fine reserved and classic nose, extremely promising. A little barrel toast but it hardly intrudes on the concentration of fruit. More saline than sometimes, and still awkwardly youthful, but all the necessary components are there. Drink from 2028-2036.` 95 Points Jasper Morris

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.

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

Beautiful Colour - Pics available

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

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.

Jim Clendeden was as passionate about the humble Aligote grape as he was about Chardonnay. In fact he has pretty much been alone in his trumpeting of this grape in the US. He had an unlikely champion in France. Storied Chef Alain Ducasse became the No. 1 buyer of his Aligote in the world. Who says the French are traditionalists!

“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

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

`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

`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

Striking in its beauty and purity" - 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

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

Disgorged 05/2023 - This sublime value grower Champagne comes from a blend of vineyards in the Montagne de Reims. 45 / 35 PN to Chardonnay - it is based on the 2019 vintage. Very vinous in its compotision with low dosage.

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.

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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.

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"

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

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

From a miniscule 0.3 hectare plot, Lalu (Luisa and Lara) are making one of the most interesting wines in Barolo right now. Having worked at Lafon, Cecile Tremblay they returned to their native Piedmont and did time with Trediberri and Conterno-Fantino. Ones to watch!

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 2008 Barolo Riserva Ca`d` Morissio is precise, lifted and intensely aromatic, with all the grace and inner perfume that is often found in this compelling Barolo vintage. Sweet dark cherries, lavender, dried herbs and licorice are all laced together in a delicate Barolo long on nuance and subtlety. The 2008 Monprivato took a few years to blossom. I imagine that will be the case here as well, as the Ca` d`Morissio is very closed today` 95+ Antonio Galloni.

The Barolo Rupestris

The Barolo Rupestris

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

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

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)-

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.

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

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

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

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

Thomas works just under 1 hectare and 2018 is only his second vintage. His wines show incredible promise.

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