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Cueva de las Manos Cabernet Sauvignon Organic is made from 100 percent Malbec.
Cueva de las Manos translates to "Cave of Hands". There are a series of caves in Patagonia containing stenciled paintings of hands, dating back over 9,000 years ago. The caves have been named a World Heritage Site, and they are the inspiration for the label on these wines.
The wine offers an intense bouquet on the nose, with notes of green pepper. On the palate it is smooth and well-textured with a long and elegant finish.
Pair with game meats and pasta with heavy sauce.
Cueva de las Manos Malbec Organic is made from 100 percent Malbec.
Cueva de las Manos translates to "Cave of Hands". There are a series of caves in Patagonia containing stenciled paintings of hands, dating back over 9,000 years ago. The caves have been named a World Heritage Site, and they are the inspiration for the label on these wines.
Cueva de las Manos Malbec is deep purple in color. Fruity intensity on the nose with floral notes. A juicy texture, mild tannins and good structure balanced by a well-integrated freshness. Clean and pure finish.
Damilano Barolo Cannubi is made from 100 percent Nebbiolo.
Garnet ruby red in color with orange reflections. The bouquet is ample and embracing, with pronounced fruity notes of cherry and plum and notes of tobacco, licorice and cocoa. On the palate, the wine is harmonious, pleasantly dry with soft tannins, broad and full-bodied. Persistent finish.
Cannubi is a sumptuous wine, perfect with the full-flavored Piedmontese cuisine such as white truffle -based dishes and braised meat. Ideal with the refined dishes of the great international gastronomy.
Review:
Sweet berries, tar and hazelnuts on the nose with some iodine and dry earth. Full-bodied with a solid center palate of juicy fruit and powerful, fine tannins. It’s racy and very long. Needs time to soften. Better after 2023.
-James Suckling 96 Points
“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo.
About the Vineyard:
The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752 It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.
Tasting Notes:
Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices, liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
Food Pairing:
This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.
Review:
The purity of this wine is pretty phenomenal with blackberries, strawberries, fresh flowers and licorice. Hints of tar. It’s full-bodied, yet composed and compact with ultra fine tannins and a long, flavorful finish. Very structured. Try after 2024.
-James Suckling 97 Points
“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo.
About the Vineyard:
The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752 It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.
Tasting Notes:
Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices, liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
Food Pairing:
This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.
Review:
“Incredible, reserved ripeness and depth already evident on the nose after one whiff, offering plum, cedar, rose hip, sandalwood, and licorice. Full-bodied with superb depth of fruit and an abundance of polished tannins that give the wine poise and grace, even though it’s long and powerful. The quality of the tannins are exceptional. Sheer and refined. This comes from the center of Cannubi.”
-James Suckling 99 Points
“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo.
About the Vineyard:
The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752 It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.
Tasting Notes:
Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices, liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
Food Pairing:
This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.
Review:
This is a phenomenal Barolo from a benchmark vintage. It’s so powerful and structured with toned and muscular tannins that run the length of the wine. Classic structure. Full-bodied but tight and intense. Flavors of forest floor, fresh mushroom, truffle, and cedar. Dried flowers, too. It goes on for minutes. This needs at least eight years to soften. Leave in the cellar! One of the greatest Cannubis ever. From the original parcel of the vineyard. Aged five years in cask and two years in bottle.
-James Suckling 100 Points
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Domaine Jean Grivot Clos de Vougeot Grand Cru is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Clos de Vougeot grand cru was acquired by Étienne’s grandfather, Gaston Grivot, in 1919. The total holding is 4.6 acres from the middle of the vineyard to the lower wall and the average vine age is 40 years old. A good Clos de Vougeot should be a complete wine without any one feature standing out. It is a perfect balance of power, aroma, and flavor.
Wine Production:
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 40-70% percent for the grands crus.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
This round version is packed with ripe black cherry, violet, graphite and tobacco flavors. The silky texture and vibrant acidity work in tandem, while refined tannins provide support without getting in the way. There are a few edges to be worked out, yet this is long and concentrated.
-Wine Spectator 95 Points
This is a single vineyard, from the parcel "El Nogal" located in the town of Mambrilla de Castrejon grown at 850 meters above sea level. (2750 feet).
A hillside of tinto fino vines red in the village of Mambrilla, a short distance from the winery. Uninterrupted views of the Duero, the wind stirring the airy branches of the large walnut tree that guards the vineyard. A place with a special gift. Its sandy, stony soils, a feeling of harmony and a special microclimate: everything seems to enhance the talent of its surroundings.
We have been vinifying the evocative grapes of this plot for the past few years to produce an endlessly charming wine. Overwhelming, powerful and exquisite. With a vitalising force.
Review:
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