Products meeting the search criteria

Gaja Sito Moresco Rosso Langhe is made from 35% Nebbiolo, 25% Merlot, 25% Barbera, 15% Cabernet Sauvignon

Sito Moresco is named for the family who farmed this 25-acre estate in Barbaresco before its purchase by the Gaja family, a nod to the people and traditions that preceded it. It means literally the Moresco site, after the family name of Giovannini Moresco. GAJA created this red blend to deliver greater approachability in its youth. Sito Moresco is made from vineyards located in the villages of Treiso and Barbaresco (in the Barbaresco appellation) and fruit from Serralunga d’Alba (in the Barolo appellation). Pheasants are featured on Sito Moresco's label to commemorate the beautiful birds that inhabit the forests adjacent to GAJA's vineyards. Concentration of fruit, structure and acidity are the highlights of the vintage.

Hickinbotham Revivalist Merlot is made from 100 percent Merlot. 

The Merlot for this red wine was sourced from vines planted in 1989 and 1976 at 220-245m altitude on a western facing aspect on the estate. During harvest, we hand-picked, de-stemmed, whole berry sorted, then 100% gently crushed. We then cold soaked, with native fermentation, and pumped over daily with a minimum of 21 days on skins. Basket pressed with light pressing included in free run, heavier pressings kept separate and not included, drained directly to barrel. The wine was racked and returned three times during maturation for 15 months, aged in fine-grain Bordeaux coopered barrels of which are approximately 25% new.

Review:

Deep ruby. Lush cherry-cola, blackberry and mocha qualities on the deeply perfumed nose, which is complemented by suggestions of candied rose and vanilla. In a round, generous style, offering sweet dark berry and fruitcake flavors that are supported by an undercurrent of juicy acidity. Pliant tannins frame an impressively long, sappy finish that strongly repeats the cherry and floral notes. 50% new French oak.

- Vinous 94 Points

Howard Park Abercrombie Cabernet Sauvignon 100% Cabernet Sauvignon.

The 2018 Abercrombie reflects the highs that can be achieved in a superb vintage when thoughtful and deliberate winemaking combine with exceptional vineyards. The color is a vivid, deep ruby, tingeing purple and betraying the wine's youth. The bouquet evolves in a measured fashion as the wine slowly aerates, filling the glass with textbook Cabernet perfume of powerful dark fruits, rubbed bay leaf, cedar, coffee beans and vanilla. Intensity and purity of fruit is the standout feature, and this transmits seamlessly to the palate, where the profound structure and effortless length also take centre stage. The harmony of rich fruit, clean and vibrant acidity and fine, abiding tannins speak to the beguiling nature of this young wine and the glorious future that awaits its patient custodians in ensuing decades. This is true West Australian Cabernet.

Named for Walter Abercrombie, the much loved Great Grandfather and mentor of Jeff Burch, the owner of Howard Park Wines, this is Howard Park's finest Cabernet Sauvignon.  

Howard Park’s winemaking philosophy is to craft elegant, age-worthy wines from our best sites in the Margaret River & Great Southern regions of Western Australia. Critical site selection, meticulous viticultural practice and detailed winemaking underline each Icon wine.

Review:

This is really fine with such polished and manicured fruit and tannins that deliver a thoroughly refined and beautiful palate with sweet dark fruit, from currants to blackberries. Long, long finish. Hard not to drink now. But one for the cellar. Try after 2025.

-James Suckling 97 Points

Inglenook Cabernet Sauvignon Napa Valley is made from 95% Cabernet Sauvignon, 3.5% Cabernet Franc, 1% Merlot, 0.5% Petit Verdot.

A wine of considerable charm, energy and finesse, 2018 Cabernet Sauvignon is opaque ruby red in color, and opens with aromas of ripe cassis, blackberry, espresso and cedar. Although powerful below the surface, the wine is extremely focused and well-balanced, with silky tannins, ample freshness, and vibrant structure, that lead to a crescendo in the lengthy, polished finish.

Review:

Full-bodied with lots of layered fruit and round, creamy tannins. The palate shows lovely ripe-berry character with chocolate and hazelnut and a long, flavorful finish. Hints of black truffles. Plenty going on here with a firm framework that gives the wine form and interest. Try it after 2022.

-James Suckling 95 Points

Inglenook Rubicon  is made from 93% Cabernet Sauvignon 7% Cabernet Franc.

Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."

Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.

2016:

After four years of drought, a winter with average rainfall was welcome, as it provided ample soil moisture for a strong start to the 2016 growing season. Average late-spring temperatures and limited precipitation minimized the risk of frost during mid-May bloom, ensuring average yields. June closed with a heat spell, slowing vine canopy growth at the ideal time. Harvest of the blocks contributing to the 2016 Inglenook Rubicon blend occurred under optimum conditions from September 6th through September 27th.

Ideal harvest conditions endowed the 2016 Rubicon with the three elements associated with a truly great wine from the Rutherford appellation: complexity, balance, and elegance. The aromas are intense and focused with top notes of creamy, sweet vanilla, and black licorice wound around a core of exquisitely ripe black cherry and crème de cassis. This refinement extends directly to the palate, where the wine is both broad and deep with sensuous, silky tannins. Supremely balanced in terms of both opulence and complexity, ripe black fruits and an ultra-smooth texture provide an impressive crescendo to a very long finish.

Review:

The 2016 Cabernet Sauvignon Rubicon is a wine of total precision and class. Translucent and energetic, with distinctly mid-weight structure, the 2016 is a wine of reserve, tension and breeding. Shy at first, the 2016 has a lot to offer, but it needs a number of years in bottle to be at its most expressive. Cedar, tobacco, licorice and wild cherry add the closing nuances.

- Antonio Galloni 97 Points

Justin Isosceles Proprietary Red Paso Robles is made from 83% Cabernet Sauvignon, 9% Merlot, 8% Cabernet Franc.

In 1987, we made our first vintage of a wine styled after the famous First Growth producers of Bordeaux, created with the same uncompromising care as the Grands Vins of those venerable chateaux. For more than 30 vintages, ISOSCELES has been our flagship wine and quality benchmark for this style of wine here on the Central Coast of California. A blend based on Cabernet Sauvignon supported by Cabernet Franc and Merlot, the 2018 ISOSCELES shows why Paso Robles is such a great place to grow these varieties.

Full-bodied, with ripe black fruit, complex baking spice and amazingly ready to drink right out of the gate, you can try a bottle or two now, but make sure to save a few to enjoy this wine as it continues to evolve after some time in the cellar.

Appearance: Deep ruby/purple core with black secondary color, lighter toward the rim with moderate plus viscosity and slow forming, moderately stained tears.

Aroma: Very aromatic and complex with ripe black cherry and cassis fruit, vanilla, cinnamon and licorice spice with sweet tobacco, cedar, leather and camphor notes.

Palate: Full-bodied with ripe black cherry and blackcurrant fruit complemented with baking spice and oak notes on entry. Sustained fruit and spice are joined by savory autumn leaf, cedar and leather on the mid-palate with mouth filling, fine tannins that lead into a long, complex and balanced finish with attractive fruit, spice, cedar and subtle camphor notes.

Try it with a classic herb crusted roasted rack of lamb, a grilled prime ribeye steak, or the exquisite cheeseburgers with tomato, arugula, bacon jam and chive aioli from The Restaurant at JUSTIN.

Review:

A stunning Bordeaux blend with smooth, intense flavors of plum, toast, and chocolate. Dense, layered, and balanced, with a long, concen- trated finish.

-Tasting Panel 95 Points

La Jota Vineyard Merlot Howell Mountain is made from 100 percent Merlot. 

Sourced from vineyards with pedigrees dating back to the 1800s, this wine continues to carry the torch of Howell Mountain’s greatness. e aromatics are lifted with plum, huckleberry and minerality leading the way. Bittersweet chocolate and dried herbs add the punctuation to an incredibly long balanced finish.

-Wine Spectator 95 Points

In general, 2018 was a great vintage for this variety, and the deep purple-hued 2018 Merlot is stunning stuff. Lots of cassis, candied violets, scorched earth, and graphite notes give way to a medium to full-bodied, beautifully textured, elegant 2018 with polished tannins, no hard edges, and a great finish. It’s going to evolve for 15 years or more.

- Jeb Dunnuck 95 Points

- James Suckling 95 Points

Landes Cuvee Prestige Lussac Saint Emilion is made from 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc

Color: deep dark ruby intense color
Aroma: racy and aromatic nose with aromas of ripe red fruit, floral notes, wood and spice with a touch of vanilla.
Taste: this wine has a good structure and some powerful aromas of raspberries, blackcurrant, vanilla and it is powerful with a complex finish. The oak is present but not dominant. The tannins are quite well integrated already.

Average age of the Vines: 60 years Yield : 50 hectoliters / hectare. Grape picking: harvest by machine. Vats: Stainless steel thermoregulated and computerized. Fermentation: 45 to 50 days with a final 35°C warm steeping. Winemaking: Malolactic fermentation in new oak barrel. Ageing: 16 months in new French Oak barrels from Allier and Limousin. Annual production: 10,000 bottles. (833 cases)

Review:

"This shows aromas of ripe blackcurrants and blackberries with walnuts, spices and cocoa. Medium-bodied with firm tannins and a bright, succulent character. Racy finish. Drink or hold."

- James Suckling (December 2022), 92 pts

Landes Grand Heritage Lussac Saint Emilion is made from 100 percent Merlot.

First vintage of this wine was 2010 to pay tribute to the founding father of Chateau des Landes - Paul Lassagne. He gave the family a great legacy of terroir, passion and know-how to craft this great cuvee produced from a selection of the finest grapes that are vinified and aged in 600 liter French oak foudres, just like it was done in the old days. The resulting wine is complex and aromatic offering bold aromas and flavors of dark berries, floral tones, spice, oak and vanilla. The palate is onctuous and powerful, well structured with ripe tannins. Well balanced and a complex finish. 

Average age of the Vines: 60 years Yield : 50 hectoliters / hectare. Grape picking: harvest by machine. Vats: Stainless steel thermoregulated and computerized. Fermentation: 45 to 50 days with a final 35°C warm steeping. Winemaking: Malolactic fermentation in new oak barrel. Ageing: 16 months in new French Oak barrels from Allier and Limousin. Annual production: 10,000 bottles. (833 cases)

Laurent-Perrier Brut Millesime is made from 50% Chardonnay, 50% Pinot Noir.

The Vintage is the choice of an exceptional year from which only a selection of the Chardonnay and Pinot Noir Grands Crus will enter into a future iteration of Grand Siècle. It is a rare and outstanding wine that expresses the character of the year in the Laurent-Perrier style. The wine is white gold in color with a fine sparkle. A flowery nose of great complexity, with notes of citrus and white peaches. A wine that is very present with a lively attack and great finesse with good minerality and notes of grapefruit on the finish. The Vintage 2012 pairs well with seafood and noble fish as well as with poultry or veal. This wine sublimates hard pressed cheeses such as a young Comté or a Beaufort.

Review:

The 2012 Champagne Brut is equal parts Chardonnay and Pinot Noir and has 8 grams per liter dosage. Since the 1950s, only 30 vintages have been produced by the house. The aromatics are reminiscent of a Burgundian feel, with pleasant flinty reduction, smoke, and vibrant green fruits of pear and citrus blossoms. Offering an energetic mousse with green apple, yellow plum, lemon curd, and wet stone, this wine is well-balanced and should continue to improve over the coming 15-20 years. Best after 2022.

-Jeb Dunnuck 94 Points

Elegant array of lemons, slate, biscuits, oyster shells, croissants and brioche. Precise and focused on the palate, with sharp acidity and tight, fine bubbles. Pure and youthful for now. 50% chardonnay and 50% pinot noir. Dosage 8g/L.

- -James Suckling 94 Points

Long Shadows Pedestal Merlot 2016 is made from 75% Merlot, 21% Cabernet Sauvignon, and the rest Petit Verdot.

Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.

With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.

Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.

Review:

"The 2016 Pedestal from Michel Rolland checks in as a blend of 75% Merlot, 21% Cabernet Sauvignon, and the rest Petit Verdot that spent 22 months in 85% new French oak. It has a rocking bouquet of smoked black fruits, espresso, chocolate, and tobacco that gives way to a full-bodied, plump, incredibly sexy red that does everything right. It's one serious mouthful of Merlot and should keep for 10-12 years." - Jeb Dunnuck (April 2019), 95 pts

"The 2016 Pedestal Merlot has a precise nose of dusty plum, red flowers and soft oak tones with an elegant aroma of pencil lead fluttering about. The medium to full-bodied palate is clean and correct, with plush dark red fruit, dusty tannins, purple flowers and soft oak spices of vanilla, cardamom and nutmeg. The wine ends with a long, thoughtful, well-balanced finish that delivers complexity and pleasure simultaneously. Michel Rolland made this beauty of a bottle. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #246, December 2019), 94 pts 

Luis Canas Reserva Seleccion de la Familia Rioja is made from 85% Tempranillo and 15% Cabernet Sauvignon

Aged for 20 months in new oak barrels - 50% French 50% American.

45 years old vines
Alcohol: 14,5º
Total acidity: 5,73 g./l.
Volatile acidity: 0,73 g./l.
PH: 3,53
Free SO2: 28 mg./l.
Reducing sugars: 1,3 g./l.

The “family reserve” from one of Rioja Alavesa’s most enduring family-run wineries. Wines destined to be the Reserva de la Familia label are made from a selection of grapes from old vines, those which combine a series of characteristics such as good orientation and exposure to the sun, and a poor soil which ensures low yields.

This wine is one of very few Rioja wines to blend Cabernet Sauvignon with Tempranillo. Bodegas Luis Cañas was granted permission by the D.O.Ca. to plant this variety as an experiment in the early 1980s.

Tasting notes
A brilliant garnet color with cherry hints on the edges.
The nose offers a complex variety of aromas that combine to bring an intense and sophisticated wine. Initially we can find very ripe berry fruits, smoky notes, raisins and liquor. After a certain amount of aeration, the cinnamon and jam notes appear and, with a little more time, the roasted and spiced aromas are noticed more clearly.

The palate is full, with a good presence of tannins, although these are offset by the glycerine like character, resulting in a fleshy sensation. Long lasting and lingering finish.

Winemaking and aging:
The grapes were cold macerated for 72 hours upon arrival at the winery. They underwent fermentation at 26º C in sealed cement tanks under constant thermal control, with the must pumped over daily. With the paste devatted by gravity, spontaneous malolactic fermentation took place after 45 days.
The wine was aged for 20 months in 50% medium toasted American and 50% French oak barrels. The barrel ageing not only adds tannins from the wood, but stabilizes the wine naturally. After the final racking, it was clarified in tanks with a small amount of natural egg white, decanted after 30 days and bottled directly without any type of filtration. Because this wine’s evolutionary cycle is quite slow, only corks of the highest quality available were used to ensure that it could be prolonged for several years. 

Morlet Family Vineyards Coteaux Nobles Pinot Noir is made from 100 percent Pinot Noir. 

Very intense raspberry and kirsch flavors with earthy notes (graphite), rich, round and seamless with a very fruity lingering finish. Will age gracefully for a decade.

Located on the Sonoma Coast, on the Eastern slope of the second ridge from the Pacific Ocean, this unique hillside vineyard benefits from both the cool maritime breeze and the mild and sunny mountain climate. Handcrafted by using classical Burgundian techniques, it is the ‘Noble Hillsides’ or ‘Côteaux Nobles.’

Reviews:

 
The Coteaux Nobles Pinot Noir comes from 28-year-old vines planted at the Nobles Ranch vineyard in Fort Ross-Seaview AVA. A barrel sample, the pale to medium ruby-purple colored 2019 Pinot Noir Coteaux Nobles slips sensuously out of the glass with a provocative perfume of red currant jelly, raspberry preserves and rhubarb crumble with suggestions of violets and fallen leaves plus a waft of mossy tree bark. Medium to full-bodied, the palate is packed with juicy red berry layers, supported by plush tannins and seamless freshness, finishing on a lingering earthy note

- Robert Parker's Wine Advocate 94-96 Points

Dark and deep with a hue of deep bright ruby red. Intense and complex bouquet of red cherry and blackberry intermixed with notes of minerals (graphite, wet river rocks), licorice, fresh blond tobacco and a hint of fresh blackcurrant. Full bodied, the palate is reminiscent of the nose, with a richly tannic yet round frame and with an outstanding finesse. The tannins from both bench and foothill locations create a harmonious ensemble, leading to a long, seamless and elegant finish. Built to age for decades, this collectible wine will open up after a few years of cellaring and is particularly representative of this special side of St. Helena. Morlet Estate features the interaction of the loamy, well drained and rocky volcanic soil, the typical sunny mountain climate and the low-interventionistic Morlet winemaking approach.

Review:

More masculine, backward, and austere, with a Chateau Latour-like character, the 2015 Morlet Estate gives up darker fruits, crushed rock, and ample lead pencil-like notions to go with a full-bodied, concentrated, structured feel on the palate. With building tannin and obvious minerality, it’s going to handsomely reward patience.
Jeb Dunnuck 96+ Points

Morlet Family Vineyards Mon Chevalier Cabernet Sauvignon is made from 94% Cabernet Sauvignon 6% Cabernet Franc .

Located on the hillsides of Knights Valley, near Calistoga, this vineyard benefits from its proximity to Mount St. Helena, whose warm and windy climate is ideal for the long ripening of the Bordeaux red varietals. Handcrafted by using classical winemaking techniques, this special wine is dedicated to our son, Paul Morlet.

Dark red with a hue of purple. Intense and complex bouquet of red, black and blue berries intermixed with notes of blueberries, minerals (graphite, wet river rocks) licorice, fresh blond tobacco and a hint of lavender. Full bodied, the palate is reminiscent of the nose, with a richly tannic yet round frame and a great intensity. The hillside tannins and the classical aromatic complexity create a harmonious ensemble, leading to a very long and elegant finish. Built to age for decades, this collectible wine opens up after a few years of cellaring and is particularly representative of this special vineyard from the hillside of Knights Valley. Mon Chevalier features the interaction of the loamy, well drained and rocky volcanic soil, the typical sunny mountain climate and the low-interventionistic Morlet winemaking approach.

Propietary Name Mon Chevalier

Name Meaning My Knight Named after our son, Paul Morlet

Type of wine Vineyard designated

Appellation Knights Valley

Vineyard singularity Morlet Family Estate Hillside 1100-1200 feet elevation Rhyolitic, loam & volcanic ash

Typical harvest date End of October

Picking Manual, small lugs, refer truck

Sorting Cluster by cluster, berry per berry

Fermentation Through native yeast Tank and Puncheons

Upbringing 16 months French oak from artisan coopers

Bottling Unfiltered

Cellaring time Decades

Serving Room temperature

Decanting recommended

Review: 

The 2017 'Mon Chevalier' is rich, deep and unctuous, with all the character that makes wines from this site so exciting. Graphite, inky blue/purplish fruit, spice and lavender infuse the 2017 with tremendous complexity. In the glass, the 2017 is savory, rich and expansive, not to mention hugely appealing.

-Vinous 96 Points

Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot

The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 

Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.

The wine was aged in barrels for around twelve months.

 Review:

This is among the most serious producers in Ribera del Duero, with sizeable production but utterly meticulous attention to detail. The 2020 release is a blend of 92% Tempranillo, 5% Cabernet Sauvignon and 3% Merlot. It reveals its Spanish origins with a heady bouquet of spicy, toasty oak, and yet the fruit is much more restrained and mineral, which is consistent with the track record of this wine, which turns stylistically ever more toward fine Bordeaux as it ages. Although it is very enjoyable already, this will become much more complex for those who can cellar it for at least 5 years, with 10 being even more advisable. Better two days after opening, which is telling.

-Tasting Panel 95 Points

Palacio del Burgo Crianza is made from 90% Tempranillo & 10% Graciano

Palacio de Burgo's Crianza blends the concept of the intense fruity young wines traditionally made in Rioja and the old world wine making style that has made the region famous. The result is a complex wine that impresses for its intensity right from the moment it is poured in the glass.-Mike Good, Timeless Wines

Alcoholic fermentation in stainless steel vats at controlled temperature; aged in American oak barrels for 12 months.
Red ruby colored wine with violet tones; well-balanced, black fruit, vanilla and coconut flavors. Powerful, complex and silky smooth…classic old style Rioja at a bargain price.

Pairs well with aged cheeses and grilled meats

  (aged for a year in new and used American oak barrels) Brilliant violet color. Fragrant, oak-spiced dark berries, cherry preserves and a hint of candied flowers on the nose. Blends depth and energy smoothly, offering ripe boysenberry, cherry-cola and coconut flavors and a touch of smokiness. Closes spicy, broad and long, with smooth tannins and lingering florality. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 90 pts

You would be happy to open this, even if oak dominates the nose. It's a lovely wine with cassis and bramble and a long, smoky finish."
- 2018 Decanter World Wine Awards, 90 pts, SILVER MEDAL

Palacio del Burgo Crianza is made from 90% Tempranillo & 10% Graciano

Palacio de Burgo's Crianza blends the concept of the intense fruity young wines traditionally made in Rioja and the old world wine making style that has made the region famous. The result is a complex wine that impresses for its intensity right from the moment it is poured in the glass.-Mike Good, Timeless Wines

Alcoholic fermentation in stainless steel vats at controlled temperature; aged in American oak barrels for 12 months.
Red ruby colored wine with violet tones; well-balanced, black fruit, vanilla and coconut flavors. Powerful, complex and silky smooth…classic old style Rioja at a bargain price.

Pairs well with aged cheeses and grilled meats

Pernot Belicard Aligoté is produced from old vines planted in 1956 and 1971 by Philippe Pernot's grand father. 

Wine is very aromatic, with some tropical notes with a hint of white flowers and white peach. The wine is also quite mineral, due to the Aligote grapes grown on limestone soils in the commune of Puligny Montrachet. Finish is long and balanced. 

Oysters, St Jacques Cassolette, Roasted Gambas, Comté Cheese.

Poggio San Polo Podernovi Brunello di Montalcino is made from Sangiovese. 

Intense ruby red in color with garnet hues, clear and glossy. The bouquet exhibits typical aromas of violets and small red berries. Subtle nuances of forest undergrowth, aromatic wood, a touch of vanilla and jammy mixed fruit then give way to subtle hints of coffee. This Brunello is intense, persistent, broad and heady. Full-bodied and warm on the palate, with a densely-woven texture and robust body, it has a persistent finish with well-rounded tannins. The particular features of the terroir at San Polo produce a Brunello with a capacity for lengthy aging, while patient cellaring enhances the wine during ageing in the bottle.

Review:

Lovely purity of fruit with ultra fine tannins and depth, finesse and complexity. Black cherries, cedar and some flowers. It’s full-bodied with very fine tannins that drive the finish. Give it a year or two to open more, but already so enticing. Drink or hold.

-James Suckling 96 Points

The San Polo 2015 Brunello di Montalcino Riserva (with 8,000 bottles produced) is a textured wine with hearty fruit and touches of smoked meat and spice. At its core, the wine offers dark fruit, blackberry and ripe plum. The rich fruitiness of the wine cedes to campfire ash, mahogany and furniture wax. These results are sultry and even a bit flashy, with distant background tones of teriyaki and plum sauce. The wine is fermented in cylindrical oak fermenters and aged in oak for three years. We'll see this bottle hitting the market sometime after February 2021.

-Wine Advocate 95 Points