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Fenocchio DOCG Bussia Barolo is made from 100 percent Nebbiolo
The color is deep garnet red and the bouquet is fine and pleasing, with intense scents of spiced rose and licorice. The flavor is dry, warm, full bodied and balanced with pronounced tannins and a persistent aftertaste. A wine particularly adapted for aging.
Traditional method of long maceration: natural fermentation without added yeasts for 30 days in stainless steel tanks.
The Barolo Bussia, with its structure and body characteristics, pairs well with dishes of meat, game and aged cheeses, typical dishes of the local cuisine, as well as with many rich international dishes.
Review:
" Pleasant dried-cherry aromas, colored with nutty spice and dried leaves. Full-to medium-bodied with fine, firm and velvety tannins and a long finish of candied-cherry and chocolate. Give it a few years to meld together better. Best from 2025."
- James Suckling (January 2022), 93 pts
The Sonoma Coast AVA is becoming known as the top source for cool climate Pinot Noir. Flanagan Pinot Noir is founded in letting each site and each vintage express itself. They do not have a dogmatic approach to wine-making. Pinot Noir, more than any other grape variety, is made in the vineyard.
The nose is reminiscent of Chambord with rich raspberry notes. The palate has great depth of fruit and notes of Christmas spices like clove and nutmeg. The wine displays vibrant acidity and has a very clean finish. Our Flanagan Pinot Noir Sonoma Coast pairs beautifully with duck, salmon, pork and game; like pheasant, venison, and elk.
Grand Veneur Chateauneuf-du-Pape Rouge Les Origines is made from 50% Grenache, 30% Mourvedre and 20% Syrah
Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.
A terrific Châteauneuf du Pape with great concentration and finesse.
Best between 2 and 20 years. Best to decant if young (less than 5 years old).
Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Review:
"The full dry tannins shape the personality of this bold and crisp Chateauneuf. Aromas of dry earth, savory and black pepper. Seriously structured finish where the tannins need some time to resolve. A cuvee of 50% grenache, 30% mourvedre and 20% syrah. From organically grown grapes. Drinkable now, but best from 2025."
- James Suckling (April 2023), 92 pts
Château Grand-Puy Ducasse will seduce lovers of great red wines from Pauillac with its exceptional quality marked by a very beautiful aromatic richness. A classic vintage, complete, complex, rich and unctuous, this cuvée promises superb aging potential.
Aging 18 months in French oak barrels (35% new for the 2020 vintage).After manual harvesting in crates and an initial sorting in the vineyard, the grapes are sorted again using the latest generation optical sorting system. Vinification is then carried out in stainless steel temperature controlled tanks however for some of the batches, malolactic fermentation is also carried out in new barrels.
Hartford Court Sevens Bench Vineyard Chardonnay is made from 100 percent Chardonnay.
True to its Carneros roots, the 2018 Sevens Bench Chardonnay carries the hallmark of the region – fruit intensity balanced by and good acidity. The aromas are driven by classic lemon drop, Meyer lemon, and lemongrass. That fruit style follows in the flavors, with the citrus focus carrying through with candied lemon drop balanced by the mineral and flint characters inherent to the region and the clonal selections. Barrel fermentation notes in the background add even more complexity to this elegant wine.
Review:
I always seem to find a tropical slant in Chardonnay from Carneros, and the 2018 Chardonnay Sevens Bench Vineyard has it in spades, with ample pineapple, honeyed peach, pear, and toasted spice-like aromas and flavors. This is another balanced, rich, medium to full-bodied Chardonnay from this estate that's loaded with character. Drink it over the coming 5-7 years
-Jeb Dunnuck 95 Points
2018 Hartford Family Winery Hartford Court Sevens Bench Vineyard Chardonnay is made from 100 percent Chardonnay.
True to its Carneros roots, the 2021 Sevens Bench Chardonnay carries the hallmark of the region – fruit intensity balanced by good acidity. The aromas are driven by classic lemon drop, Meyer lemon, and lemongrass. That fruit style follows in the flavors, with the citrus focus carrying through with candied lemon drop balanced by the mineral and flint characteristics inherent to the region and the clonal selections. Barrel fermentation notes in the background add even more complexity to this elegant wine.
Review:
"A more opulent style with a richer golden hue, the 2021 Chardonnay Sevens Bench Vineyard takes on more tropical ripe fruits in its notes of golden pineapple, baking spice, and orange zest. Full-bodied, with a rich yet clean, viscous texture, ripe peach, honeysuckle, and citrus oil, it's long on the palate and has nice balance. Drink it now or over the next 6-8 years. —Audrey Frick, jebdunnuck.com, July 2023 94 Points
Showing 1321 to 1326 of 1861 (311 Pages)
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The 2017 was a very different year to 2016 in terms of the viticultural conditions and it was interesting to watch the progression of the wine and scrutinize its quality as it developed over its first two winters. Whereas 2016 had a very mild winter and exceptionally hot summer, this was compensated by abundant winter and spring rainfall. Conversely, 2017 was warm and drythroughout, although summer temperatures were closer to average, whichproved to be a very significant factor allowing for complete, balancedripening.
It is rare to see such tremendous depth and intensity in color as this winedisplays. The freshness of the floral aromas is very attractive with adominance of rockrose, a flower that grows wild around the hills of Senhorada Ribeira. On the palate, it is exceptionally full-bodied, rich andpowerful with black fruit coming to the fore. Gorgeous, ripe fruit isbalanced by the fine tannin structure. On the finish, it is typically Dow,austere and somewhat drier than many other ports. The intense fruit flavors linger long on the palate.
Dow’s Vintage Ports are only produced in years of exceptional quality and represent only a very small part of the total company’s production in that year. On average only two or three times every ten years are the weather conditions sufficiently good to allow for the making of Dow’s Vintage Port.
Throughout the 19th and 20th centuries, Dow’s Vintage Ports have been landmark wines in virtually every great year, consistently setting the standards amongst all Port houses. Vintage Ports such as the remarkable Dow 1896, the 1927, 1945, 1955, 1963, 1966, 1970, 1980 and the Dow 1994 are all legends in the history of this great wine. These Ports are still magnificent today, even when 50 or over 100 years old. Few wines can claim this quality and this pedigree.
Dow's Vintage Ports are drawn from the companies' finest vineyards; Quinta do Bomfim and Quinta de Senhora da Ribeira. Each property contributes to the Dow’s unique and distinctive style. When young, Dow’s Vintage Ports are purple-black, austere, complex and intensely concentrated, full-bodied and balanced with very fine peppery tannins.
Over the centuries, the Dow winemakers have evolved a style that suits the house’s key vineyards; fermentations are a little longer, resulting in a drier Port Wine that has become the hallmark of Dow’s. Abundant fruit flavours with hints of ripe blackberries, give elegance and poise to Dow’s. The nose is deep and powerful with strong overtones of violets when young, these mature into fine cinnamon and rose-tea aromas with age. The very high percentage of Touriga Franca and Touriga Nacional planted on the vineyards result in the powerful structure and aging potential of Dow’s Vintage Ports
Dow’s Ports avoid an over-rich style and requires a very high degree of skill in wine making and great experience in selecting the finest wines of each year and each vineyard. These wines are aged in seasoned oak casks for some 18 months and are bottled without any filtration or fining whatsoever.
Dow Vintage Ports can be enjoyed when vibrant and young or they can be allowed to age for many years in bottle into a soft and delicate wine of velvet-like elegance.
In the 1920’s, the celebrated Oxford Professor George Saintsbury underlined Dow’s outstanding reputation when he wrote in his famous ‘Notes on a Cellarbook’ (first published in 1920), “There is no shipper’s wine that I have found better than the best of Dow’s 1878 and 1890 especially.”
James Suckling, one of today’s leading authorities on Vintage Port was equally impressed by another legendary wine - the Dow’s 1896 - “The ancient {1896} Port still had an amazing ruby colour with a garnet edge, and it smelled of raisins, black pepper and berries. It was full-bodied, with masses of fruit intertwined with layers of velvety tannins. It was superb.” In 1998, when this wine was 102 years old, he awarded this Port an exceptional 98 points.
Review:
Based on fruit from the predominantly south-facing Quinta do Bomfim in the Cima Corgo and Quinta Senhora da Ribeira in the Douro Superior, with Touriga Nacional and Touriga Franca making up 80% of the blend. This is opaque and closed in but powerfully ripe with underlying pure berry fruit. It's seemingly quite introverted compared to some of its peers at this stage, but it's still full, rich and opulent on the palate. It also shows the latent power of the vintage, made as it is in a slightly drier style (3.4 Baumé), with lovely minty fruit and full, ripe sinewy tannins all the way through the finish. Long and lithe, and very fine.
-Decanter 97 Points
A dense, thickly textured version, dripping with warm salted licorice, tar and açaí paste notes, while plum and blueberry pâte de fruit, chai spice and chocolate elements fill in behind. Lots of brambly grip flows underneath. Shows a very sappy feel on the finish. Best from 2035 through 2055. 5,250 cases made, 1,092 cases imported
-Wine Spectator 96 Points
This is a dry while also floral wine, perfumed and enticing with its juicy acidity. At the same time, the structure is very present, showing power and dark black fruits. The balance is coming together with the rich fruits and tannins melding into one. Drink from 2028. ROGER VOSS
-Wine Enthusiast 96 Points
Deep dark ruby garnet, opaque core, violet reflections, delicate brightening of the edges. Black wildberry jam underlaid with delicate herbs and spices, tobacco nuances, hints of blueberry jam and elderberries, schisty notes. Powerful, full-bodied, sweetness present, carrying tannins, dark nougat in the finish, very good length, an imperious style, built for a long life.
Falstaff 98 Points
Thierry Mortet Gevrey-Chambertin is made from 100 percent Pinot Noir.
The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
The age of wines varies between 15 to 60 years.
Yield: 45 hl/ha
Production: 15,000 bottles on average.
Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; M-L.; racking twice a day. Fermentation in stainless steel tanks for 4 months. Aging in oak barrels for 12 months (new and 1 or 2 year old barrels). Kieselguhr filtration before bottling.
Liquorice, blackberry, red fruits flavors.
Excellent with meat, game and cheeses.
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