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Chateau Talbot Saint-Julien Grand Cru Classe is made from 69 % Cabernet Sauvignon, 26 % Merlot, 5 % Petit Verdot.
The wine presents a delicate and captivating nose of black fruits, fresh tobacco, peppermint and floral nuances. Ripe and juicy fruit flavors of black currants on the palate with well integrated velvety tannins and a beautiful refreshing acidity to the long finish.
For the 2018 vintage, a special packaging with a unique silkscreen printing bottle was created to mark the 100th anniversary of the Cordier Family's acquisition of Chateau Talbot
Pair with red meat, roast pork, game meat, poultry, hard cheeses, poached pear.
Review:
"Rich aromas of blackcurrant, blackberry, chocolate, tobacco and licorice. Oyster shell, too. It’s full-bodied with firm, well integrated tannins. Polished, silky layers with a long finish. Gorgeous ripe and bright fruit in the center palate. Best in a long time. Try from 2025."
- James Suckling (January 2021), 96 pts
Chateau Talbot Saint-Julien Grand Cru Classe is made from 69 % Cabernet Sauvignon, 26 % Merlot, 5 % Petit Verdot.
The wine presents a delicate and captivating nose of black fruits, fresh tobacco, peppermint and floral nuances. Ripe and juicy fruit flavors of black currants on the palate with well integrated velvety tannins and a beautiful refreshing acidity to the long finish.
For the 2018 vintage, a special packaging with a unique silkscreen printing bottle was created to mark the 100th anniversary of the Cordier Family's acquisition of Chateau Talbot
Pair with red meat, roast pork, game meat, poultry, hard cheeses, poached pear.
Review:
"Well-built and rather refined for the vintage, with a deep well of red and black currant paste and plum reduction flavors supported by a deeply inlaid iron note, all of which run the length of the wine. Offers subtle savory, tobacco and singed cedar notes that add range, with a savory echo that leaves a mouthwatering feel in the end. Built to cellar. Cabernet Sauvignon, Merlot and Petit Verdot. Best from 2025 through 2040. - James Molesworth"
- Wine Spectator (March 2022), 95 pts
The 2021 Domaine Joseph Voillot Volnay Les Champans Premier Cru is from the domain’s largest premier cru holding, 4.2 acres whose vines date from 1934, 1971, and 1985. Champans is down-slope in the premier cru band, and its wine typically has more fruit and power than other Voillot Volnays.
Review:
‘The 2021 Volnay Les Champans Ter Cru has much more brightness and delineation than the Fremiets this year, with red cherries, wild strawberries and ust a touch of iodine and sous-bois. This is nicely focused. The palate is medium-bodied with sappy red fruit, fine structure, pliant tannins and a harmonious finish. Not the most complex Champans encountered from this address, yet it has class.
-Vinous 91-93 Points
The 2021 les Champans is also a simply stunning example of this fine premier cru vineyard. The beautifully elegant nose wafts from the glass in a blend of red and black plums, cherries, spit-roasted quail, a complex base of soil, woodsmoke, coffee bean and a deft touch of vanillin oak. On the palate the wine is pure, full-bodied and shows off superb depth at the core, great soil signature, ripe, fine-grained tannins and a long, nascently complex and very promising finish. This is a touch more reserved on the palate than the Fremiets and will take a bit longer to blossom, but it is going to be stellar. 2034-2085.
93+ pts- John Gilman, View from the Cellar #102
The Domaine Joseph Voillot Volnay Les Fremiets Premier Cru is from a parcel that is up-slope, and the wine is very calcaire, or limestony; you literally taste the stone in this elegant, intensely perfumed wine. Pair with veal filet mignon, squab, beef steak and roast duckling.
Review:
I really like this terroir and the 2021 is an absolutely classic example of this fine premier cru, offering up a refined and pure bouquet of black plums, dark berries, coffee bean, a complex base of dark soil tones, a nice touch of new oak and plenty of upper register smokiness. On the palate the wine is pure, full-bodied and very elegant in profile, with a superb core, lovely soil signature, ripe, suave tannins and a long, vibrant and complex finish. Fine, fine juice. 2033-2080.
93 pts- John Gilman, View from the Cellar #102
Tim Atkin 93 Points
Maison Roy Willamette Valley Pinot Noir is made from 100 percent Pinot Noir.
The Willamette Valley Pinot Noir combines fruit from Roy's Dundee and Yamhill-Carlton estates. Gentle and suave, this Pinot offers inviting red fruit, baking spice, and a touch of purple floral tone. On the palate, a soft tannic structure makes this wine friendly and accessible in its youth and will keep drinking very well for the next 5-7years.
The grapes for this sparkling are sourced from high elevation areas throughout Spain. Don Piere offers a crystal clear pale yellow color, small and abundant bubbles of great finesse and elegance. The nose shows light and pleasant citrus and fresh fruit aromas. Well-balanced and refreshing on the palate with fruity flavors, good acidity and pleasant texture.
mixed in a Bellini. Ideal sparkling to share with friends and celebrate.The wine is a great match with appetizers, grilled fish, or desserts and cocktails,
Showing 331 to 336 of 1833 (306 Pages)
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Boroli Cerequio is made from 100 percent Nebbiolo.
The Boroli family is a family of entrepreneurs, with roots in Piedmont dating back to 1831. The family started their winemaking business in1997, when Silvano and Elena Boroli felt an ardent desire to step away from the pressures of their publishing business and reconnect to nature. Silvano and Elena grew the company until their son, Achille, stepped in to run the wine-growing and production business in 2012.
With the 2012 grape harvest Achille decided to radically change the methods used in vineyards and wineries, aiming for the highest quality in Barolo and its crus. He cut production levels, updated the winemaking technology, and focused on low intervention methods to raise the quality of the Boroli wines be on par with the finest Barolo wines.
About the Vineyard
The Cerequio cru lies just across the valley from the Boroli winery in the commune of La Morra and is considered one of the most prestigious sites in the Barolo DOCG zone. It is known to produce Nebbiolo wine of enormous elegance and finesse.
Wine Production
Cerequio is distinguished by a careful selection of grapes, precise destemming, and a long maceration with submerged cap.
Tasting Notes
A clear bright ruby color with very light garnet red reflections; intense and persistent aroma of red fruit with notes of plum and cherry. A pleasant aroma of wood is noticeable after the fruity aroma, anticipating the full taste of a great wine suitable for long lasting life. A succulent, rich, full-bodied and pleasant taste emerges after the woody one, with the presence of slightly ripe red fruit.
Food Pairing
Thanks to its viscosity and body, Barolo is the ideal wine to pair with elaborate dishes and dishes like truffle dishes, meat dishes, pasta with porcini mushrooms, game, and aged cheeses. Cerequio is also perfect with dry pastries or chocolate.
Review:
Elegant bright ruby red. Fragrant and inviting nose of strawberries with whipped cream, icing sugar, elderflower and roses. Flattering palate with clear fruit and appealing acidity, unfolds into a complex style, punchy on the palate with a clear, slightly salty finish.
-Falstaff 95 Points
Dominique Piron Morgon Cote du Py is made from 100 percent Gamay.
The Morgon Cru is based in the heart of Northern Beaujolais. Côte du Py is the heart of Morgon, a little hill of very old blue stone rocks - the oldest soils of Beaujolais (around 430 millions years old), with a typical blue color.
Côte du Py has been known for centuries for being the best terroir of the village, producing long lived wines with strong structure and flavors.
Wines of the Côte du Py are very dark, profound and dense. Classic aromas of red berries, cherry, kirsh. Fruity, structured and mineral in the mouth with graphite flavors and spicy notes of black and white pepper. Wine can age up to 10 years.
Hand picked grapes are sorted manually and destemmed for 50 to 70%. Fermentation starts in concrete tanks and lasts for 18-25 days with remontages and pigeages. Then after pressurage starts the aging, for 2/3 in concrete tanks, and 1/3 in recent French oak barrels with batonages on fine lies only. After 10 month we do the blending, keeping only the best cuvees and best barrels, and do the bottling.
Pairs well with red meat like beef, duck and game (Hare, Dear, Wild Pork,…), cheses.
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