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Fortezza Falanghina del Sannio Taburno is made from 100% Falanghina - 25 years old
No oak.
Straw yellow color with greenish reflections. Fresh and floral scents, citrus aromas, apple, pear and mineral notes. Round, smooth and juicy with high acidity, yet well balanced with rich flavors.
Southeastern exposure with an altitude of 300-450 meters above sea level.
Planting density: 3,500 vines per hectare on average.
Training system: espalier with Guyot pruning.
Manual harvest in small crates between the end of September and beginning of October.
Winemaking in white in stainless steel tanks at controlled temperature.
Pairs well with seafood, mozzarella cheese, risotto, white meats.
Freemark Abbey 'Sycamore' Cabernet Sauvignon is made from 95% Cabernet Sauvignon, 4% Petit Verdot, 1% Cabernet Franc.
Located on the southern end of the Rutherford Bench, Sycamore Vineyard’s proximity to the Mayacamas Mountains provides the perfect climate for growing a rich, textured Cabernet. The wine is intense in aromatic complexity, reminiscent of blackberry, pomegranate syrup, black tea, and forest floor. The palate is rich and textured with flavors of forest fruits, dark chocolate, bay leaf, and warm oak spices. The ‘Rutherford dust’ is evident in the tannin structure, giving it textures that are bold but integrated, making it lovely to drink now with the capability to age in the cellar for decades.
Primary Vineyard: Sycamore Vineyard—Rutherford (100%): Small 24-acre vineyard located about 1.2 miles south of Bosche, right up against the Mayacamas Range, this vineyard has a rich clay loam. Sycamore Vineyard produces small berries reminiscent of mountain fruit berries, with intense extract of color and flavor. The color is very dark early in the fermentation, with flavors of black currant and black berry with a forest floor complexity.
Review:
Even better, the 2019 Cabernet Sauvignon Sycamore Vineyard is jaw-dropping stuff and does everything right. More structured and tannic compared to the Bosche, it has loads of red and black fruits as well as sandalwood, camphor, bay leaf, and bouquet garni-like aromas and flavors. Full-bodied, deep, layered, and concentrated, yet still with this wonderful sense of elegance, it needs 3-5 years of bottle age and will evolve for 20-25 years as well.
-Jeb Dunnuck 97 Points
Fullerton Lichtenwalter Pinot Noir is made from 100% Pinot Noir - 10 years old
12 months in 100% neutral French Oak
On the western slope of the south-facing Ribbon Ridge sits the lovely Lichtenwalter Vineyard. Here Willakenzie soils, derived from ancient sedimentary seabed, coax black fruits and concentrated spices out of the wines.
Aromas of blackcurrant, blueberry, blackberry, and black cherry with concentrated spices followed by hints of sandalwood, smoke and oolong tea. Depth in the mid-palate pairs with balanced acidity, and so, yet structured tannins. The Willamee Valley’s smallest AVA speaks clearly and compellingly through this wine.
This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. Aer fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then boled aer filtration.
Review:
"Deep, brilliant red. Smoke-accented cherry, blackberry and violet scents show very good clarity and pick up a hint of spiciness with air. Chewy and focused on the palate, offering appealingly sweet dark berry and spicecake flavors that are braced by a spine of juicy acidity. Dusty tannins build steadily on an impressively long, penetrating finish that strongly echoes the cherry and floral notes. (all de-stemmed fruit and all neutral French oak, made entirely from the 777 Dijon clone°. - Josh Raynolds"
- Antonio Galloni's Vinous (June 2019), 92 pts
Fullerton Lichtenwalter Pinot Noir is made from 100% Pinot Noir - 10 years old
12 months in 100% neutral French Oak
On the western slope of the south-facing Ribbon Ridge sits the lovely Lichtenwalter Vineyard. Here Willakenzie soils, derived from ancient sedimentary seabed, coax black fruits and concentrated spices out of the wines.
Aromas of blackcurrant, blueberry, blackberry, and black cherry with concentrated spices followed by hints of sandalwood, smoke and oolong tea. Depth in the mid-palate pairs with balanced acidity, and so, yet structured tannins. The Willamee Valley’s smallest AVA speaks clearly and compellingly through this wine.
This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. Aer fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then boled aer filtration.
Garnet red in the glass. The nose is full of red cherry, raspberry, and black currant, backed by rose pedal, cinnamon, clove, porcini, toasted vanilla, rosemary blossom and thyme. Ripe strawberry, sour cherry, and damson plum, give way to an airy, and velvety texture reigned in by a firm acidic backbone. The long finish is full of floral character, backed by sweet earth and loads more spice.
Alcohol:12.9%
Acid TA: 5.7 g/L
pH: 3.45
Gagliasso Barolo Riserva Oak Box is made from 100% Nebbiolo
Complex and intense aromas of red fruits intermixed with licorice, prune, leather, smoke and notes of toasty oak and vanilla. Full-bodied on the palate with loads of ripe dried and candied fruits, pepper and mocha.
After malolattic fermentation the wine stays for 10 months in French barrels, 10% new oak and 90% different years; after this period all barrels are blended ( 50% Torriglione and 50% Rocche dell’Annunziata) in old barrels for 48 months again. The wine is bottled and refined for 24 months.
There's a gritty, sandy quality to the tannins that would cut through roast pork stuffed with prunes.
Showing 991 to 996 of 1847 (308 Pages)
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Bertani Valpolicella Ripasso Classico Superiore Catullo is made from 70% Corvina Veronese, 20% Corvinone, 10% Rondinella. Valpolicella Classica, Tenuta Novare Estate in Arbizzano di Negrar.
Wine of medium structure with elegant spicy notes of vanilla and chocolate accompanied by typical notes of cherry, sour cherry and white pepper. The palate offers the easy drinkability typical of Valpolicella and, at the same time, silky tannic structure and intense, prolonged aromatic persistence. The finish is fresh, soft and savory. A wine in the classic style, elegant, balanced, harmonious.
Review:
If I was forced to choose a number of wines that can steer the anachronistic Ripasso category into a brighter future, this would be among a very few. A mid-weighted, streamlined expression with just enough fruit on the bones. Think strawberries, lilacs, Asian plums, cloves and a hint of licorice. A noble, almost alpine bitterness lifts the finish. Brilliant. Drink or hold.
-James Suckling 95 Points
Verite Le Desir Red is made from 83% Cabernet Franc, 8% Merlot, 5% Malbec, 4% Cabernet Sauvignon.
2019 Le Désir has a rich violet hue, ringed by a slender rim of incandescent purple-ruby color. Beautifully characteristic of Cabernet Franc, the aromatics of this wine are expressive and exotic, showing fresh rose petal perfume, fresh cherry blossom, California bay laurel, crushed pomegranate, blackberry coulis, and well-integrated French oak aromas of ground cinnamon, and brown buttered toast. On the palate, a robust structure defined by powdery tannins and lively acidity delivers a very fine balance, with an exceptionally long finish.
Review:
Sublime cabernet franc aromas of currants, flowers and citrus. Full-bodied with incredible purity of fruit and length. You don’t feel the tannins, but they are there. The acidity gives you dynamic reality and perfect length. A truly great wine. 83% cabernet franc, 8% merlot, 5% malbec, and 4% cabernet sauvignon. Best from 2026.
-James Suckling 100 Points
The 2019 Le Désir is just as stunning as the first time I tasted it from bottle. It's pure and layered, with alluring scents of Morello cherries, dried mushrooms, cigars, sage and aniseed wafting from the glass. The palate strikes a fine balance of concentrated fruit, loads of powdery tannins, and energetic bursts of fresh acidity. It has a deep core of concentrated, perfumed fruit with the first faint touches of umami character and a long finish driven by floral and iron tones. I can't get enough of this wine!
Robert Parker's Wine Advocate 100 Points
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