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Tenuta di Nozzole La Forra Chianti Classico Riserva is made from 100% Sangiovese.

Located north of the village of Greve in the heart of the Chianti Classico region, the Nozzole estate covers a striking, rugged, mountainous area of about 1,000 acres at 984 feet in elevation. In order to obtain concentration and complexity in the wine, yields are kept low. The grapes are hand harvested, destemmed and crushed. Fermentation is initiated on the skins in temperature-controlled stainless steel tanks, followed by a maceration period to draw out color and tannins. The wine is racked into stainless steel tanks for malolactic fermentation before aging in oak vats and in bottle before release. The wine is bottled on the estate.

The 2020 vintage was characterized by a basically cold period between April and May and by a generally warm and dry climate until July. The initial slight delay of the vegetative cycle has been recovered since the summer. The sudden increase in temperatures, especially for the later varieties where the fruit set had not yet ended, has favored a production characterized by sparse and light bunches. The stable and sunny climate of the months of August and September allowed the grapes to complete ripening in optimal conditions.

• A classic, traditional Chianti from the Folonari family, making wine since the 1700s
• Matured in oak barrels
• Estate bottled, from a highly regarded estate

Review:

Attractive on the nose with cherries, red berries, dried herbs and baking spices. It’s medium-bodied with fine tannins. Harmonious and poised with a refined character. Weightless and agile. Polished and succulent finish.

-Wine Enthusiast 93 Points

Tenute Mannino Etna Rosso Vasadonna Prefillossera is a red Etna obtained from old vineyards that give life to the typical grapes of the volcano, Nerello Mascalese and Nerello Cappuccio. The wine, with a beautiful light, presents a ruby red color, hints of good finesse with hints of spices and red fruits, aromatic herbs and mineral notes to the nose. The mouthfeel is full, warm and well balanced with tannins that express all the minerality of the volcano, and its freshness that lead to a long and persistent finish.

Then the wine is aged in French Oak barrels for 2 more years.Manual harvest in the second half of October. Spontaneous alcoholic and malolactic fermentation in stainless steel tanks for 6 months.
The vineyards are located in the districts Bragaseggi in the Municipality of Castiglione di Sicilia, on the North side of the volcano at 620 meters above sea level.

Thierry Mortet Chambolle Musigny 1er Cru Beaux Bruns is made from a single vineyard. (0.55 acre). 30 years old vines, planted on clay, limestone and flint based soils.

The wine is produced from a single vineyard (0.55 acres) planted on clay, limestone and flint based soils. It shows a dark color, ripe black fruit and pepper aromas. Long and intense flavors. Smooth tannins, good length and red fruits on the finish. An elegant wine with a delicate, beautiful structure.

Very fine wine, delicate, beautiful structure.

Thorn Clarke Shotfire GSM is made from 51% Grenache, 39% Shiraz, 10% Mourvedre. 

The Shotfire range honors a family pioneer who worked the Barossa goldfields in the late 1800's. He had the hazardous job of being a 'Shotfirer'; one who handled the explosives to be used in finding that rich vein of gold.

A classic blend of the traditional stalwarts from the Barossa, this blend of Grenache, Shiraz and Mourvèdre is sourced from older low yielding vines.

Each variety was destemmed and fermented separately - in small 6 tonne open fermenters - to allow full expression of varietal character. To ensure optimum extraction of tannins, color and flavor the Grenache was pumped over twice daily for a duration of 10 days and both the Shiraz and Mourvedre spent 7 days on skins with pump overs twice daily. Fermentation temperatures were maintained between 22-25 degrees to retain fruit purity. All batches were pressed off and once both primary alcoholic fermentation and secondary malolactic fermentation were complete the wines were then racked to new (10%) and 10 year old French hogsheads where the wines matured for a period of 18 months. Bench blends were created to ensure a harmonious final wine.

Pairs best with slow Cooked Lamb or Roasted Vegetable Medley.

Inky purple-red in color with intense depth to the rim.  Aromas of sweet rich fruit and lifted cedar oak fill the glass. Abundant blackberry, violets and cigar box roll through the profile adding complexity and interest.  The palate is round and silky with dark plum, liquorice, briar and blackberry primary fruits.  The rich, toasty oak, and fleshy rounded tannins complete the palate of this dense, flowing wine.  This poised and powerful wine is drinking amazingly well but with it's density and presence will cellar impeccably well.

Selected parcels of estate fruit were de-stemmed into our open fermenters and seeded with yeast.  The ferments were pumped over twice daily to maximise color, tannin and flavor extraction. The temperature controlled fermenters allowed the ferments remain in the 22-25 °C range giving amazing fruit expression in the wine.  Each parcel was pressed after a minimum of seven days fermenting on skins.  The wine completed both primary and ML fermentation in tank before being filled to American oak hogsheads (300Ltrs) to mature.  The wine was aged in a combination of new, 2nd and 3rd use barrels for up to 2 years.  Prior to bottling the parcels were emptied from oak and

Rare roast beef or BBQ lamb cutlets

Review:

 "Growers in Barossa for six generations, the Thorn-Clarke family farms close to 600 acres of vines, providing the fruit for this sleek, black-fruited shiraz. It’s silky- smooth, with the concentration and density of flavor that takes the tannins toward blood, iron and sage. A deep, dark wine with pleasure to spare, this begins to show floral scents of roses, then detailed flavors of plums and strawberries after a day open to air. - Joshua GREENE

- Wine & Spirits (December 2023), 93 pts

"Opaque dusty garnet color. Aromas and flavors of milk chocolate and coconut, blackberry syrup, eucalyptus, and pepper bbq sauce with a round, dry-yet-fruity full body and a hot, interesting, medium-long finish that exhibits notes of black berry bbq sauce, mint and eucalyptus, and chocolate sauce and vanilla with chewy, drying, coating tannins and light oak flavor. Knows that it is Barossa Shiraz and wears that moniker proudly tattooed as a sleeve; 10 out of 10 typicity here."

- Beverage Testing Institute (June 2023), 93 pts - GOLD MEDAL - Exceptional

It is the purest example of tempranillo grapes from Rioja Alavesa. Coming from a vineyard over a hundred years old with an extremely low production. You can taste a high concentration of ripe fruit, well-bodied, with a final touch of toffee and lime soil plus a perfect acidity which makes this wine fresh and very tempting.

VINEYARD From the Cuba Negra Vineyard in southern Labastida, the El Belisario bottling comes from Tempranillo vines planted in 1910.

ALCOHOL 14.5%

PROCESS Fermented naturally in oak foudre. Malolactic fermentation and aging occur in 100% new French oak barriques over two years.

TASTING Along with its brilliant garnet color, aromas of cherries, dried plums, black pepper, and savory mushroom leap from the glass. The palate is fresh and concentrated with mixed red and black fruit, chocolate, menthol, and coffee. Displays a surprisingly elegant nature. Pair with game, red meat and dark chocolate.

Review:

One of those wines that makes you belief in the special magic of old vines, El Belisario hails from La Greña, parcel planted on limestone rich soils in 1910. Aged in older French barrels, it's a focused, nuanced, wonderfully expressive Tempranillo with raspberry, pomegranate and red cherry fruit, filigree tannins, energetic acidity and sweet, caressing oak spices.

96 Points - Top Rated Single Vineyard in Tim Atkin's 2023 Rioja report