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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
Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.
This strong, warm wine comes from a selection of grapes planted on exceptional soils. The vineyards in Gigondas are situated on the arid hills of the Dentelles de Montmirail. The Mistral blows regularly on these slopes which limits the amount of treatment needed to the vines. The vines grow on stony soils and produce wine that can be kept easily for 10 yrs.
Intense, persistent red and dark fruit aromas. Raspberry, pepper and spice flavors. Silky tannins.
Cazaux Vacqueyras Rouge Grenat Noble 100% Grenache.
This wine is the result of extraordinary weather conditions. The first cuvée was produced in 1992 when violent storms and floods affected the region (especially Vaison la Romaine). The following days were radiant and accompanied by Mistral winds. We could then continue to harvest or more precisely harvest what remained of a rotten crop - but a noble rotten crop!
Following our first involuntary test of 1992, we wanted to reproduce this wine but we had to wait until 1995 to isolate the parcels that were capable of producing this noble rot. Unfortunately, the "noble" phenomenon does not occur every year despite late harvests (October 15).
The resulting wine is offers aromas of small red berries (cherries, raspberries), liquorice, fig, honey, fruit brandy and plum. It is elegant, supple and smooth on the palate with a firm, generous and suave structure. A beautiful length on spices and cherry.
This Grenache nectar marries will with dishes such as pan-fried foie gras in honey and fig preserve, leg of lamb with preserved fruits accompanied by local cereal "epautre" or other sweet and sour dishes.
Review:
"Not yet bottled, the 2020 Vacqueyras Grenat Noble should also be outstanding. Based mostly on Grenache, but with a small amount of Mourvèdre, it has a Provençal bouquet of red and black fruits, dried garrigue, toasted nuts, and spice. Rich, medium-bodied, and nicely textured, with a great finish, I'd be thrilled to have a bottle on the dinner table. It will keep through 2032."
- Jeb Dunnuck (March 2023), 91-93 pts
Chappellet Pritchard Hill Estate Vineyard Cabernet Sauvignon is made from 95% Cabernet Sauvignon & 5% Petit Verdot.
Chappellet's Pritchard Hill Cabernet Sauvignon has been, since the beginning of their winemaking career, the most sought after wine of their portfolio. The wine is truly a love letter to the winegrowing potential of Pritchard Hill. The wine was inspired by Bordeaux, and like most left bank Bordeaux, the wine is a blend of predominately Cabernet Sauvignon with remaining amounts other classic Bordeaux blend varieties. The vines grow upon rocky, mountainside vineyards. After harvest and fermentation, the wine was aged for 22 months in 100% new French oak barrels.
Review:
Such an attractive and alluring bouquet of violet florals, blue fruit aromatics, sagebrush, bay laurel, and toasty cedarwood. Medium to full-bodied with a wonderfully rich fruit-forward palate of succulent blackberry, plums, and black cherry, nuanced by an inviting minerality with an ironstone quality laced by dried sage. The tannins are palate-etching and crisp and resolve with a fineness that leaves an overall impression of total harmony. Best from 2025; ideally, you'd hold off until near 2030 and enjoy until 2050.
-Decanter 99 Points
Chateau de Saint Cosme Gigondas Le Claux is made from 95% Grenache, 5% Syrah.
Château de Saint Cosme is the leading estate of Gigondas and produces the benchmark wines of the appellation. The property has been in the hands of the Barruol family since 1490. Louis Barruol took over from his father in 1992 making a dramatic shift to quality and converting to biodynamics in 2010.
Château de Saint Cosme Gigondas Le Claux is the estate’s oldest vineyard and sits near the entrance to the winery. “It was first planted in 1870 following phylloxera. My uncles thought it wasn’t producing enough fruit and planned to uproot it in 1914,” says Louis Barruol, but “World War I interrupted that plan.”
The 1.8-hectare Le Claux—meaning “Clos” in old French—is a field blend of predominately Grenache. Louis Barruol believes 10% of the vineyard is from the original 1870 planting. Vines are replaced by massal selection and the average vine age is 60-years. The wine is made with whole cluster fermentation from indigenous yeasts, is aged in 20% new 228-liter barrels, and bottled without fining or filtration.
Tasting Notes
Brilliant violet color. Displays pungent, mineral- and spice-accented cherry, black raspberry, potpourri and licorice aromas, along with hints of savory herbs, vanillo and incense. Chewy and tightly focused on the palate, offering bitter cherry, dark berry and Moroccan spice flavors that unfurl slowly through the back half. It closes with firm tension, chewy tannins and excellent tenacity, leaving resonating cherry and floral notes behind. All barriques, a third of them new.
-Vinous 95-97 Points
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Showing 193 to 198 of 1849 (309 Pages)
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Boekenhoutskloof Syrah Swartland is made from 100 percent Syrah.
Grapes for our Boekenhoutskloof Syrah are picked from selected parcels of the finest Syrah, grown at our Swartland farms, namely Porseleinberg and Goldmine, close to the small town of Riebeek-Kasteel. These vineyards were planted on the rocky bedrock of decomposed Mica-Schist, a unique terroir, finding its expression in our concentrated and structured wines made from this Rhône grape.
The nose is perfumed, forthcoming and fresh, offering an array of rich dark fruits with a spicy, floral, even feral character, derived from complex aromas of dark berries, plums, violets, black olives, star anise and potting soil. The black fruits and earthy character of the nose follow through onto a dark, brooding palate with flavours of wild berries, brambles, liquorice, tobacco, cloves and black cardamom. The mid-palate is concentrated, deep, dense and slightly dusty, with dry, very fine cocoa-powdery tannins lending structure. The wine is very precise, with a medium to full body, a tight, grainy texture and vibrant acidity to balance. Blackberries, blueberries and notes of garrigue and dark chocolate linger on a savoury finish.
Review:
Using fruit from two exceptional Swartland sources – Goldmine and mostly Porseleinberg – this foudre-aged Syrah is fresh, subtle and intensely aromatic, as schist Syrahs often tend to be. Complex, floral and refined with remarkable freshness and palate length. Drink: 2020-2028.
– Tim Atkin MW, 95/100
-75x150.jpg "Proidl Senftenberg Riesling Ried Ehrenfels 1er Cru Kremstal DAC 2023")
Proidl Senftenberg Riesling Ried Ehrenfels 1er Cru Kremstal is made from 100 percent Riesling
A concentrated and dense, almost introverted wine made from perfect clusters. Constructed without any ornamentation or hastiness. For connoisseurs who like to leave the vinous beaten path and go exploring.
From a monopol vineyard
The physiologically fully ripened grapes are harvested by hand in several passes at the end of October and beginning of November. A portion of the grapes is destemmed and left on the skins for 10–12 hours of maceration. The leisurely fermentation with ambient yeasts in stainless steel promotes a multilayered expressivity. Bronzite, marble, paragneiss & amphibolite give the wine its great complexity and individuality. After fermentation, extended maturing on the lees in a large wooden cask before bottling at the end of August.
In Austrian wine, "1 ÖTW" refers to the "erste Lage" (first location) quality tier of the Österreichische Traditionsweingüter (ÖTW), an association of quality-focused wineries that classify their wines from single vineyards in specific regions, similar to German vineyard classifications. Wines labeled with "1 ÖTW" represent high-quality wines from a recognized single vineyard site within a participating ÖTW region, like Kamptal or Kremstal.
Review:
"This incredibly youthful and concentrated dry Riesling is a cool customer and needs a lot of aeration to reveal its great depths. Very delicate peach and apricot fruit with notes of chamomile and wild herbs. Really structured but also polished on the compact, medium-bodied palate. Extremely long, stony finish. Sustainable. Drink or hold. Screw cap."
- James Suckling (October 10th 2024), 97 pts
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