BUY MORE! SAVE MORE! | ||||||||||||||||||||
|
Country: | Italy |
Regions: | Piemonte Barbaresco |
Winery: | Giuseppe Cortese |
Grape Type: | Nebbiolo |
Organic: | Yes |
Vintage: | 2019 |
Bottle Size: | 750 ml |
Giuseppe Cortese Barbaresco is made from 100 percent Nebbiolo.
The wines of Giuseppe Cortese are every Piedmont aficionado’s dream. Located in the heart of the famous Rabajà zone, this small, family-owned winery, known for producing exquisitely balanced wines from the Barbaresco zone, is run by those who possess an intimate knowledge of the Nebbiolo grape. With profound respect and knowledge of the Barbaresco terroir, and long-held family traditions, Giuseppe Cortese is able to craft some of Piedmont’s most exceptional wines.
A native of Barbaresco, Giuseppe Cortese began a lifelong passion for winemaking by working with his father Giacomo in the family business. After several years of experience, he realized the future of high-quality Barbaresco wines was in developing the potential of the terroir. With this in mind, Giuseppe began re-orienting the family’s wine business and remodeling the winery, improving vinification techniques, and purchasing new land among the famous Rabajà vineyards. Giuseppe’s son Piercarlo joined him in the 1990s, after graduating from the highly regarded Enological School of Alba. Today, Cortese is the typical small, family-run winery, with Giuseppe’s wife Rosella and daughter Tiziana playing active roles in commercial aspects and public relations.
The Cortese winery is located in the hamlet of Rabajà, within the prestigious commune of Barbaresco. Just a mile from the ancient town of Barbaresco, along the Via Rabajà, the Cortese winery and family home sit atop the bowl that cradles the Rabajà cru vineyard, one of Barbaresco’s finest single vineyards. On the other side of Cortese’s 20 acres of vines, in the adjacent village of Trifolera, sits its beautiful, newly finished bed & breakfast, with idyllic views of row after row of Nebbiolo stretching below.
Attentive, rigorous care of the estate’s vineyards, strict selection of the best clusters, a traditional approach to vinification, and a gentle hand with modern techniques are the ingredients that define the unmistakable personality and unique flavors of Cortese’s wines. Before running his own winery, Giuseppe Cortese served as cellar master and vineyard manager for some of Piedmont’s most prestigious wineries. During this time, he gained invaluable knowledge of the Nebbiolo grape and how to maximize its potential in and around the Barbaresco zone.
The winery is located in an underground cellar nestled in the upper hillside of the Rabajà vineyard and houses various sizes of the larger traditional botti (large barrels) used for the vinification of Nebbiolo. Cortese believes that each lot needs to be treated individually and thus requires several different sizes of aging vessels. All this attention to detail yields wines of incredible depth and balance, with a finesse that rewards the patient consumer.
Giuseppe Cortese Barbaresco Rabaja is made from 100 percent Nebbiolo.
This wine is made entirely from Nebbiolo grapes grown in Barbaresco's prestigious Rabajà vineyard, located in the Langhe hills just to the south of Cortese’s winery. To achieve the perfect structural balance, the wine is aged for twenty-two months in seasoned Slavonian oak casks, then bottled and cellared for an additional thirteen months.
Tasting Notes Unfiltered to preserve its richness, this remarkably elegant Barbaresco offers concentrated aromas of raspberries, roses, violets, leather and spice. Full-bodied with robust flavor and firm tannins.
Food Pairing This Barbaresco pairs well with roasted meat or wild game dishes.
Review:
Fragrant and loaded with finesse, this stunner opens with enticing scents of rose, violet, perfumed berry and camphor. Smooth and extremely elegant, the vibrant, savory palate features juicy red cherry, blood orange and crushed raspberry while star anise and mineral notes suggesting rusty nail—and that's a good thing—add depth. Bright acidity and lithe tannins lend balance and seamless support. It's all about elegance and energy. Drink 2023–2030. Kerin O’Keefe
-Wine Enthusiast 96 Points
Continuum Red Blend 2019 is made from 50% Cabernet Sauvignon, 37% Cabernet Franc, 7% Petit Verdot, 6% Merlot.
VINTAGE NOTES- 2019 Continuum is a singularly significant vintage marking the families of Tim and Marcia Mondavi’s 100th consecutive harvest in wine.
WINEGROWING- Continuum is estate grown on our Sage Mountain Vineyard. It’s location, high on Pritchard Hill along the eastern ridge above Oakville, overlooks Napa Valley and the San Francisco Bay. The rocky, volcanic soils of the site focus the vine’s energy keeping yields low yielding fruit of depth and complexity. 38 acres of mature estate vineyard, planted in 1991 and 1996, with additional plantings in 2004, 2010, together comprise 38 distinct vineyard blocks. Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Merlot are grown from 1300 to 1600 feet in elevation, on western and southern facing aspects with slight northern and eastern slopes in places. This diversity of plantings on our volcanic soils are the essence of the complexity of Continuum.
PRODUCTION- Continuum is 100% estate grown, produced and bottled. All fruit is selectively hand-harvested at night. The fruit is then sorted before and after de-stemming, and gravity fed into French oak or concrete tanks. A threeday cold soak is followed by fermentation, receiving three to four pumpovers daily, and délestage two to three times in total during the most active period. The wine remains on skins in tank for 20 to 40 days. All lots are then drained, basket pressed, and transferred with lees for malolactic fermentation and aging. Continuum spent 22 months in barrel. 63 percent of French oak barrels were new and 35 percent were once used. A single concrete amphora was also used for aging. The wine clarified slowly and settled naturally in our cold barrel room, was racked sparingly and bottled without fining or filtration. Each vineyard lot was tasted and carefully considered many times to assemble the blend. TASTING NOTES- Continuum shows energy and verve. The wine expresses purity and precision, with high tone aromatics of red and blue fruit, deep plum and rose oil. This vintage shows an approachable nerve of the land in the refined mineral quality on the palate. The surrounding native vegetation of bay and sage is evidenced in an earthy, savory profile. This is a shimmering, silky and harmoniously integrated wine with densely packed fine grain tannins.
DECANTING- For the fullest sensory experience we encourage decanting to allow the wine to breathe before serving. Decanting awakens the wine’s more purely fragrant expression and enhances the suppleness of the palate. Continuum is accessible and enjoyable upon release; however extended aging will be richly rewarded.
Review:
Blackberries, dark wet soil and blackcurrants. Graphite, too. So aromatic. Pure fruit. Full-bodied with superbly polished, fine tannins that draw you down through the center of palate. Extremely layered and the texture is so curated, giving wonderful persistence. Real plushness and fine, velvety texture. 50% cabernet sauvignon, 37% cabernet franc, 7% petit verdot and 6% merlot. Better after 2026.
-James Suckling 99 Points
Ceretto Barbaresco DOCG is made from 100 percent Nebbiolo.
If we could sum this wine up in a single word, we wouldn’t hesitate to define it as “classic”. As tradition suggests, this Barbaresco is the fruit of the assembly of several parcels of land, coming from some of our most beautiful vineyards. The idea is that of naturally obtaining balance by harmonising different expressions, often contrasting ones. The result is a liquid expression of a terroir, tempting and typical, a synopsis of one Langa, that of Barbaresco, which moves in the glass, alternating between structure and elegance.
Review:
"A racy red, with pure cherry and strawberry fruit mingling with hay and late summer meadow aromas. The tight structure keeps this focused while it builds to a long, detailed aftertaste. Shows lovely harmony and brightness. Best from 2025 through 2042. 840 cases imported."
-Wine Spectator 93 Points
Pierinvaletta Barbaresco is made from 100% Nebbiolo
Rich, Full bodied, Intense.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.
Made from 70 years old vines planted on clay soils.
Aged 30 months in French and Slovanian Oak barrels.
Wine wasn't filtered before bottling.
Xavier Vignon Lirac Rouge is made from 80% Grenache and 20% Syrah.
Ripe fruit, ranging from raspberries and cherries to hints of stone fruit. Yet, it's not over the top or simply fruity. This full-bodied wine adds hints of leather, garrigue and licorice along the way, evolving from creamy to velvety on the palate and through the lasting finish.
Pairs with lamb Tagine with dry fruits - Duck breast fillet with green pepper sauce - BBQ Prime rib of beef.
Review:
"An 80-20 blend of Grenache and Syrah, Vignon's 2019 Lirac is drawn from multiple parcels with galets roulés over clay soils. Roughly one-third went into oak, while the rest stayed in tank. It may be the most complex of the various Vignon "Signature" offerings, marrying hints of garrigue and licorice with mixed berries and hints of oak. It's medium to full-bodied, silky and forward, with the same lip-smacking drinkability factor that marks all of Vignon's wines on the finish. - Joe Czerwinski"
- Robert Parker's Wine Advocate (September 2020) 92 pts
Aalto P.S. Pagos Seleccionados Tinto is made from 100 percent Tempranillo.
Climatic conditions
The farming year began with a mild autumn and little precipitation. A very dry winter started with -9ºC reaching at the end higher temperatures than normal for that time of the year. Spring and summer characterized by little rain, only some rain showers in July and late August avoided the hydric stress of the vines. The vegetative cycle of the vine developed with big variations of temperatures, alternating warm and atypical low temperatures of 4ºC for mid-June. The ripening of the grapes happened under very good conditions and the harvest started on 24th September 2019.
100% Tinto Fino (Tempranillo) primarily from very old vines – 60 to 90 years old – from selected plots in La Horra and La Aguilera. The harvest was done by hand, in small boxes of 15 kilos that are thoroughly inspected, bunch by bunch, on the selection table.
Tasting notes
Review:
Color: dark cherry, Aroma: toasty, spicy, fine cocoa, black fruit, Mouth: tasty, toasty, fine bitterness, ripe tannins
Guia Penin 94 Points
Grand Veneur Chateauneuf-du-Pape Rouge Les Origines is made from 50% Grenache, 30% Mourvedre and 20% Syrah
Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.
A terrific Châteauneuf du Pape with great concentration and finesse.
Best between 2 and 20 years. Best to decant if young (less than 5 years old).
Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Review:
"The 2019 Châteauneuf Du Pape Les Origines is also deep purple-hued and has a classic bouquet of crème de cassis and blackberry fruits intermixed with notions of graphite, chocolate, and spicy wood. Rich, full-bodied, and concentrated, this is beautifully done and despite its more modern elevage, it has plenty of Provençal character and charm."
- Jeb Dunnuck (October 2020), 94-96+ pts
"Warm in feel, with a gush of plum puree and blackberry paste flavors, liberally laced with black licorice and roasted alder notes. A solidly built, modern version, with a nice tug of warm earth on the back end. Best from 2022 through 2034. —J.M."
- Wine Spectator's Insider (June 9th 2021), 93 pts
Luis Canas Rioja Crianza is made from 95% Tempranillo and 5% Garnacha
A classic style Rioja from one of the regions most enduring family run wineries.. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.
Tasting notes
Made from 95% Tempranillo, 5% Garnacha of 30 years of age, the wine shows a ruby red color, a clean nose with nuances of balsamic, plum and cedar. The palate is smooth and velvety, complex and structured, with fruit, spice flavors with toasted oak. A pleasant finish with red fruits and hints of eucalyptus.
The harvest
This year in Rioja Alavesa the weather has been especially cold, the summer short and dry, and there has been plenty of rain in early September. This has produced wines with great aromatic notes, particularly those coming from high altitude areas, very fragrant and with great structure.
Winemaking and aging
Upon entering the bodega and passing the selection table, the grapes are de-stemmed and crushed before undergoing fermentation and then maceration in stainless steel tanks for a total of 8 days, obtaining better color extraction as well as much more complex wines, suitable for prolonged aging. The wine is clarified with vegetable gelatines and follows anicrobic filtration.
It is ideal to pair with meats; red meat, poultry, small game, oily fish, semi-cured cheeses, spicy dishes and hot dishes such as beans or potatoes Rioja style.
After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for a minimum of 12 months. It is then bottled for at least another 12 months.