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Lismore Estate Syrah is made from 100 percent Syrah.
A careful selection of the best of the vintage that exemplifies the extraordinary terroir of Lismore.
An exotic experience which shifts your mind to another place. Cassis, brambles and succulent cherry. White pepper, classic garrigue and the strong floral perfume of crushed violets. Light and elegant, but structured with a fresh acidity. To experience the best this wine has to offer, decanting is suggested.
The grapes were fermented 40% whole bunch in a 5000 litre wooden fermenter with gentle pigeage throughout. The process allowed for a long extraction period which lends to the fruit expression of this wine. The wine was left for a 30 day extended maceration on the skins and then pressed in a traditional baskets press. Matured in 500 litre barrels for 10 months (35% new). Time in the bottle will allow integration, the deepening of layers and full expression of the fruit.
Review:
Bursting with purple flowers and savory, spicy notes, the 2022 Estate Reserve Syrah was made with 50% whole-cluster fruit, offering a crunchy, red-fruited nose that pops with delightful tertiary expressions of turned earth and pencil lead. Light to medium-bodied and with 12% alcohol, the wine compresses slightly to show an earthy, graphite edge on the palate while slightly stemmy notes sway with fine-grained tannins across the mid-palate. Flavors of potpourri with spiced cherry skin somersault with red and purple flower essences before finishing with hints of pink peppercorn over the elegant and elongated finish. Just under 5,000 bottles were produced after the wine spent 11 months in 25% new oak barrels.
-Wine Advocate 96 Points
Livia Fontana Barbera d'Alba Superiore is made from 100 percent Barbera.
Organoleptic characteristics: intense ruby red color. Fresh and intense aromas with currants and berries notes. Warm, full, rich and persistent taste, full body. Suitable for long aging.
Excellent accompaniment to warm appetizers, rich first courses, red meat and the medium-seasoned cheeses.
Livia Fontana Barbera d'Alba Superiore is made from 100 percent Barbera.
Organoleptic characteristics: intense ruby red color. Fresh and intense aromas with currants and berries notes. Warm, full, rich and persistent taste, full body. Suitable for long aging.
Excellent accompaniment to warm appetizers, rich first courses, red meat and the medium-seasoned cheeses.
Lodovico Barolo Cannubi is made from 100% Nebbiolo.
With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.
Vine: Nebbiolo, sub-variety Lampia and Michet
Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi.
Average height: 250-260 mt
Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.
Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.
Lodovico Barolo Cannubi is made from 100% Nebbiolo.
With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.
Vine: Nebbiolo, sub-variety Lampia and Michet
Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi.
Average height: 250-260 mt
Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.
Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.
Lodovico Barolo di Barolo is made from 100% Nebbiolo.
Barolo di Barolo is a blend of 2 different vineyards in Barolo: PREDA and SARMASSA, both in the village of Barolo. The somewhat different soils, exposures and microclimates of the Preda and Sarmassa vineyards combine to produce a well-balanced, harmonious wine packed with the fresh, elegant aromas supplied by La Preda, and the full body and structure catered for by Sarmassa.
Loads of blackberry and red berry with vanilla oak character. full and concentrated, displaying seamless tannins and gorgeous fruit. Complex and complete, full-bodied, with lots of fruit and round tannins. It's long and fruity. It will be at its best after 2-3 years stored lying down in cool, dark surroundings. Serving recommended in large glasses at a temperature of 17-18°C.
Pair with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.
Showing 601 to 606 of 1113 (186 Pages)
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Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.
Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.
Zwerithaler is a sub-site of Buschenberg and sits to the east of Weißenkirchen. The name Zwerithaler, meaning "nestled between the valleys," is a near monopole of Weingut Prager. It has a complex soil of paragneiss with alternating layers of dark and calcareous rock. Zwerithaler Kammergut is a 0.34-hectare parcel planted before WWI. The wine from these ungrafted, 100-year-old vines was bottled separately by Prager for the first time in 2015.
Light greenish yellow, silver reflections. Fine savory, delicate nuances of anise, tobacco notes, delicate yellow fruit, a touch of mango and honey blossom. Full-bodied, juicy white apple fruit, well-integrated, silky acidity structure, finesse and long persistence, saline finish, lingers for minutes, Veltliner at its best.
-Falstaff 99 Points
"The aromas of this old-vine gruner veltliner leap out and shake you to the core. Full-bodied and full of weighty and balanced layers of papayas, mangoes, nectarines, chives, white tea and oranges. Fantastic concentration, giving so much pleasure already, but it will keep blossoming if you give it time. From vines planted in 1907. Sustainable. Drink or hold."
-James Suckling 98 Points
Thorn Clarke William Randell Cabernet is made from 100 percent Cabernet
The William Randell range of wines were created in honor of the family ancestor - the esteemed pioneer William Richard Randell (1824 - 1911). The wines are sourced solely from grapes grown on the family estate vineyards. Wines in this range are only made in exceptional vintages.
The deep red color with purple hues of this wine draw you in. The nose is brimming with notes of fresh blackcurrant intertwined with complexing savory spice. The palate has an integrated French oak influence with notes of toasty cedar accompanied by further notes of briary fruits. A wine with great depth and drive.
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