Chartron & Trebuchet Montagny Les Bouchots 2017

Ilaria De Nardi Valpolicella Ripasso Classico Superiore is made from 60% Corvina, 20% Rondinella, 20% Corvinoni

Intense red color with garnet hints. Almond and fresh walnut aromas. Full-bodied with a good structure.
This is an excellent red wine with a supple body. The techniques used to produce this wine is typical from the area.

Excellent with cold cut, fresh and mature cheeses. Perfect with red meat and game.

Late harvest style Corvina aged on Amarone lees. The must of Amarone remains in the vat and instead of being pressed, it is topped up with high quality Valpolicella before being left to referment for about 10-15 days.

Pairs well with roasted meats.

Roland Champion Champagne Blanc de Blancs NV is aged for minimum 30 months (the minimum for NV is 15 months). This cuvee is made from 100% Chardonnay and is produced from the free run juice only. The current release is the result of the blend of the 2005, the 2006 and the 2007 vintage.
Fresh and delicate, its fine bubbles and wide range of aromas will be perfect as an aperitif. This Champagne will also match very well with seafood and shellfish.

dosage : 8 grams per liter
ageing : 30 months on laths
Even if it doesn't say on the label, 100% of the production is RD (Recently Disgorged)
Total Production for this Cuvée : 1,500 cases (9 liter equivalent) per year
 

Reviews:

"(L40): Light yellow-gold. Musky pear and peach pit aromas are enlivened by notes of lemon zest and chalk. Weighty but energetic, offering powerful orchard fruit flavors and hints of candied fig and lemon curd. The pear skin quality comes back strong on the clinging finish. This powerful Champagne is definitely better suited for duty at the table than for serving by itself. - Josh Raynolds" - Antonio Galloni's Vinous (Dec 2012), 91 pts

- Roger VOSS"

Wine Enthusiast (December 1st 2019), 92 pts

"Golden yellow color. Lively, fruity, toasty leesy aromas of honeyed brioche and apple tart with a satiny, tangy, dry-yet-fruity medium body and a sleek, interesting, snappy lemon curd, nougat, and chalk finish with silky, soft, fruit tannins. A classic example of blanc de blanc champagne, delicious."
- Beverage Testing institute , 93 pts

"Spiced with ground anise and ginger accents, this offers notes of poached pear, lemon meringue pie, hazelnut and stony mineral. Very elegant and well-meshed throughout, with a silky finish.  Tasted twice, with consistent notes. 1,500 cases made. –AN"
- Wine Spectator  92 pts

"This cuvée made from 100% Chardonnay offers a fresh aromatic nose of light toast, dried yellow fruit and nuances of yeast. On the palate it has a creamy mouth feel of toasted nuts and rich autolytic notes. This is a beautiful wine, rich and complex."
International Wine review  92+ pts

"Small grower. Autumn fruits dominate the aromas of this wine, which is blatantly more like a wine than we normally expect a champagne to be. Some may find that unexpected and even off-putting, while others will find it intriguingly delicious."
- Washington Post  - EXCELLENT

"Roland Champion is a small family-owned producer, now with the fourth generation, in the village of Chouilly (”shoo-ee”), which has only Grand Cru vineyards. Made from 100 percent chardonnay grapes, this Champagne offers ethereal grace and poise and harmony; if I were fighting a duel tonight, I would ask for this Champagne as my last beverage. The nose here is about the richness of warm biscuits and hazelnuts, dried fruit and spice, like a Platonic, ineffably light fruitcake; in the mouth, however, it’s about a structure that encompasses an incredible marriage of power and elegance, like the delicacy and strength of the finest bone china. And there’s something porcelain-like about this Champagne, in its notable crisp, lively character, its transparency and its slightly chalky, shale-like mineral elements. Forget the Champagnes that come on with heavy toasty, caramel qualities; here, instead, is a wealth of subtlety and nuance touched with a racy, dynamic edge. Exceptional."
Biggerthanyourhead.net 

Fefinanes Albarino de Albarino is 100 percent Albarino

Fresh fruit aromas of apricot and peach slices with notes of lemon and green apple. Pretty notes of honey and wet nutmeg, and the mouth is round, clean, and pleasant with baked apple, honey, and lemon.

This is a classic Albariño which is good young, but actually improves over two to three years and remains quite drinkable for up to five years. Owner Juan Gil comments that the wine really starts to come into its own in June/July, and he actually prefers it 18 or more months after it's made. A Fefiñanes "vertical" of three or four vintages can provide some most interesting surprises.

Review:

"One of those textbook Albariños that delivers the goods, year in, year out, this is a very pure expression of the grape, with no lees ageing at all. Sourced from vineyards in the Cambados sub-region, all on decomposed granite soils, it has lovely pear and lime zest flavours and engaging focus, minerality and stony freshness. Hard to beat at the price. 2022-26"

- Tim Atkin (Rias Baixas Special Report 2022), 93 pts

Damilano Barolo Brunate is made from 100 percent Nebbiolo 100%

When the wine ages, it takes on notes of tobacco, rose, liquorish, and – in the best vintages – even truffle. Its finesse and elegance are due to alkalinity and calcium content in the soil.

This Barolo in youth presents scents of violet and small red fruit, balsamic tastes, and pleasant spice notes of clove, cinnamon, and nutmeg.

The original name of this vineyard was Brinate.

Reviews:

So beautifully perfumed with blueberries, raspberries, violets and flowers. Full-bodied, transparent and so clear with intense, chewy tannins and a seamless finish. Tight and powerful. Needs two or three years to soften.

James Suckling 95 Points

Robert Parker's Wine Advocate 95

Wine Spectator 94 Points

Wine Enthusiast 94 Points

Opaque color. Very rich, dark chocolate aromas with some black cherry and mature fruit coming through. There is also a pleasing freshness to the port originating from its floral and cistus (rockrose) bouquet. The Quinta de la Rosa Vintage 2017 is a powerful wine with much potential but at the same time elegant and generous on the palate. Full of flavors, very complex with fine tannins that gives the wine a nobility and persistence. A great vintage made to give pleasure now and in the next few decades.

Review:

The 2017 Vintage Port was bottled a few weeks before tasting after spending 18 months in used tonels. It is a field blend, mostly Touriga Nacional and Touriga Franca, coming in with 98 grams per liter of residual sugar. Wonderfully aromatic and filled with flavor, this got plenty of aeration and didn't blink even a little. It was still vibrant and expressive. Aeration only made it more tannic. It is also delicious. This is potentially a great Port, and it seems like the best I've seen from La Rosa. This is sort of approachable in the near future, but it really needs (at least) a decade of cellaring. It has a lot of muscle and should age well.

-Wine Advocate 95 Points

Very floral in profile, with violet and lilac accents leading off, followed by a decidedly red-fruit spectrum of raspberry, cherry and red currant coulis flavors that race throughout. Has grip, but this is more reliant on acidity, showing a nearly piercing feel as the tightly focused finish zips along, leaving a mouthwatering impression. Delightfully idiosyncratic. Best from 2033 through 2050. 112 cases imported. — JM

-Wine Spectator 95 Points

This is a rounded Port, showing layers of black fruits, ripe tannins and spice. At the same time, it does have a solid structure that will allow it to age. The acidity comes through at the end. Drink from 2028. 

-Wine Enthusiast 95 Points 

Dark ruby color. Aromas of cherry, currant, vanilla bean and hint of tar. Full-bodied, with flavors of cherries, cocoa powder and oak. A touch of sweetness on entry with a little bit of air with soft tannins that are starting to integrate well.

The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.

Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.

Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).

Review:

"The top of the range is the 2015 Vinsacro Dioro, a wine that is only produced in excellent vintages. It's a blend of 40% Vidau (the old field blend) plus 45% Tempranillo and 15% Mazuelo, from a slope in the south of the Monte Yerga called Cuesta la Reina, from a big, 120-hectare plot that has been with the Escudero family for generations. It fermented with indigenous yeasts in stainless steel with a long maceration. It matured in new French (70%) and American oak barrels for 18 months. It's still very young and a little shy, with a reticent nose where the lactic and spicy aromas are intermixed with earthy and dark fruit aromas. The palate is full-bodied but perfectly balanced, compact, powerful and serious, with abundant tannins, extract and clout. This should develop nicely in bottle, given its stuffing and balance. An excellent, modern version of a classical Rioja. 20,000 bottles were filled in June 2017. - Luis Gutierrez"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 pts

"(sourced from a 100+ year old plot of mixed varieties; aged in new and used French oak barrels for 14 months) Deep, bright-rimmed ruby. Ripe black and blue fruits on the expansive, spice- and smoke-accented nose, along with suggestions of vanilla, candied flowers and cola. The oak qualities recede quickly on the palate, which displays sappy, deeply concentrated boysenberry, black raspberry and spicecake flavors that show a suave blend of richness and energy. Supple tannins build steadily on the penetrating finish, which leaves cherry-cola and baking spice notes behind. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 93 pts

"I loved the 2015 Vinsacro Dioro Rioja, and this beauty is 50% Tempranillo, 20% Grenache, 10% each of Mazuelo and Graciano, and the balance Mourvèdre and Bobal, all of which spent 12-14 months in French oak. It boasts a deep ruby/purple color as well as smoking good notes of black currants, dried herbs, licorice, and background oak. Medium to full-bodied, seamless, and layered on the palate, with terrific fruit and impeccable balance, I suspect it will shine for over a decade."

- Jeb Dunnuck (March 2019), 93 pts