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Bydand Chardonnay Sonoma Coast is made from 100% Chardonnay
Aged for 16 months in 30% new French oak, 70% neutral French oak
Farmed by one of California’s most respected and longest operating grape-growing families, the Roberts Road Vineyard is located in the Petaluma Gap. Sitting on well draining gravel soils, coastal winds allow for a long, slow and even growing season. Planted in 1998 these Dijon 95 grapes provide minerality and vibrancy to a full-bodied wine with impressive purity of flavor and mouth-feel. French oak barrels add subtle toast to aromas of pear, stone fruits and white citrus.
Bydand Pinot Noir Umino Vineyard is made from 100 percent Pinot Noir.
This small, sustainably farmed vineyard perches on a south-facing ridge in the Sebastopol Hills area of the esteemed Russian River Valley AVA, and has produced exceptional Pinot Noir for Bydand since their first vintage. Third-generation farmer David Umino rejected early assessments that the site was too cool for viticulture, and planted Pinot Noir there in 1996. The cold maritime winds in fact help to modulate ripening, and protect the grape’s natural purity and balance - resulting in fruit-driven wines with expressive red fruit and dark berry flavors, balanced with crushed rock and mouth-watering freshness. Velvety tannins coat the palate, providing an alluring and persistent finish.
This site combines the best of the earthy west Sonoma Coast and well-fruited Russian River.
Bydand Chardonnay Sonoma Coast is made from 100% Chardonnay
This Chardonnay is sourced from one of the crown jewels of the esteemed Sangiacomo winegrowing family: Roberts Road Vineyard in the Petaluma Gap AVA. Marked by coastal winds, foggy mornings, and well-draining gravel soils, this site enjoys a long, slow, and even growing season. Dijon clone 95 Chardonnay vines planted in 1998 impart minerality and vibrancy to a full-bodied wine with impressive purity of flavor. Silky, expressive, and seamless.
Vineyard: Sangiacomo - Roberts Road Vineyard
Aged for 16 months in 20% new French oak
TYPE: DOCG
GRAPE VARIETY: 100% Sangiovese harvested from the oldest vineyards.
VINIFICATION: Alcoholic fermentation with maceration of the skins (25-30 days) at a controlled temperature and spontaneous malolactic fermentation, both in truncated cone-shaped Slavonian oak vats.
REFINEMENT: In Slavonian oak barrels from 10 to 32 hl for approx. 34-38 months; followed by bottle refinement of at least 6 months.
ON SALE BY:January of the 5th year after the harvest.
NOTE:
Color: intense ruby with garnet reflections.
Perfume: ethereal, of red fruit and vanilla, persistent.
Taste: harmonious, with excellent tannins and structure, very persistent.
Food pairings: roasted red meats, game, mature cheeses.
Review:
A jeweled ruby color, the 2019 Brunello Di Montalcino is forward with licorice spice on the nose and opens to notes of fresh black cherries, pine, and toasted rosemary. Medium to full-bodied, it offers wonderful energy from the start, with balanced, angular structure, ripe tannins, crunchy fresh acidity, and a long finish. Avery well styled Brunello, it will be in its prime in the coming 10-15 years.
-Jeb Dunnuck 95 Points
Aromas of redcurrants and red flowers, followed by a touch of pie crust and sandalwood. Full-bodied with steely and sturdy tannins and vivid acidity. Dried-herb character at the end. Masculine and structured. Hold until 2027.
-James Suckling 95 Points
Capanna Brunello di Montalcino Riserva 2015
TYPE: DOCG
BLEND: 100% Sangiovese carefully selected in the oldest vineyards and only of the best harvests.
VINIFICATION:
Alcoholic fermentation with maceration of the skins (30-35 days) at a controlled temperature and spontaneous malolactic fermentation, both in truncated cone-shaped Slavonian oak vats.
AGEING:
In Slavonian oak casks of 10 to 25 hl for over 40 months; followed by ageing in bottles for at least 15 months.
NOTES:
Colour: deep ruby red, strong, lively.
Bouquet: very intense and complex, fruity and spicy, with red fruit, jam and liquorice shades; great prospects of future development.
Taste: great structure in the acid-tannin components, well supported by the soft ones; extremely persistent.
Food pairings: roast red meats, game and very aged cheeses.
Review:
Powerful, sparkling garnet red. Rich, very appealing nose with notes of ripe raspberries and fresh plums, some liquorice and fine spice notes in the background. Grippy, fine-meshed tannin on the palate, builds up in many layers, salty, good tension, very long finish in the finish.
- Falstaff 98 Points
The 2016 Brunello di Montalcino Riserva wafts up with a classic Capanna profile, rich yet elegant, with masses of crushed black cherries, sweet herbs, cloves and hints of cigar box. This is velvety yet not weighty, with a salty core of minerals and brisk acids that enliven its citrus-tinged red berries and exotic inner spice. While persistent and structured, the 2016 keeps you coming back to the glass, savory and saline in character with grippy tannins, but also a tug of residual tension that keeps the expression unexpectedly fresh. This is a tremendous Brunello Riserva in the making, and all it needs is time.
-Vinous 96 Points
Carmo Vinhos Madeira Bual 10 Yr has depth, medium body, acidity and sweetness. Lively and full with delicious flavors of caramel and toffee and a lasting aftertaste. Delicious as a dessert wine. This wine demonstrates the perfection of the blender's art and is to be savored.
Showing 169 to 174 of 1812 (302 Pages)
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Podere Grattamacco Bolgheri Superiore is made from 60% Cabernet Sauvignon, 20% Merlot, 15% Sangiovese.
#12 Wine Spectator Top 100 of 2022
The olfactory impact is of considerable aromatic intensity: it expands with notes of small, fully ripe red fruits, accompanied by clear balsamic and Mediterranean hints. In progression, typical mineral notes develop. The gustatory impact is austere, of remarkable freshness and of large volume. It develops in a balanced fusion between the broad minerality and the fine and enveloping tannins. Everything is found in the long final persistence that foreshadows a long life ahead.
Goes well with game, as e.g. local preparations of wild boar, roast, braised and stewed red meats, and medium aged cheese.
Review:
Dense and smooth, featuring black cherry, blackberry, plum, iron, licorice and menthol aromas and flavors. Fresh and featuring a spine of tannins, this finishes on the compact side for now. Shows balance, so be patient. Cabernet Sauvignon, Merlot and Sangiovese. Best from 2025.
-Wine Spectator 97 Points
The 2019 Bolgheri Superiore Grattamacco (a blend of 65% Cabernet Sauvignon, 20% Merlot and 15% Sangiovese) is a real beauty and shows very nicely today based on advancing vine age alone. Cabernet Sauvignon and Syrah vines show great results after seven years, whereas Merlot and Sangiovese vines need a few more years before they start to show that extra degree of complexity, the winemaking team tells me. This is a complete and beautifully balanced wine that shows soft extraction and especially sweet tannins. It fermented in truncated conical oak vats and finished in barrique for 18 months.
-Wine Advocate 97 Points
Louis Moreau Chablis Grand Cru Les Clos Clos Des Hospices is made from 100 percent Chardonnay.
Grand Cru Clos des Hospices is located in Grand Cru Les Clos and produces outstanding wines, opulent and generous.
Vinification Methods: Grand Cru Clos des Hospices dans Les Clos parcel is handpicked, like all our 1ers Crus and Grands Crus. We generally start picking in Grands Crus parcels first because the grapes ripen earlier thanks to their ideal exposure. We vinified Grand Cru Clos des Hospices dans Les Clos in stainless steel tanks for both alcoholic fermentation, activated with natural yeast for 15-18 days at low temperature (18°C) and malolactic fermentation, thanks to natural bacteria at 20°C for a few months.
Aging Methods: From vintage 2013, Louis decided that our monopole Grand Cru Clos des Hospices dans Les Clos will age only in tank, on fine lees, with minimum intervention, to let it express all its minerality and purity. Just before bottling, the cuvee will go through a light filtration and bottling. Generally, the bottling takes place 18-20 months after harvest.
Tasting notes: Grand Cru Clos des Hospices is located within Les Clos and it produces exceptional wines, displaying great generosity. Its nose is full and expressive, with a nice minerality that we find again in the mouth, confirmed by an elegant length in the finish.
Review:
Outstanding layers of passion fruit, pomelo and white peach underpinned by a lavish outlay of marzipan, coconut water and smoky mineral spice with a mouth-coating creamy scone texture and spine-tingling acidity. All-encompassing, immersive and everlasting. (Platinum) – DWWA 2024
-Decanter 97 Points
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