All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
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Giorgio Z Zaglia Rosis Brut Rose NV is made from 100% Merlot.
Brilliant pink colored wine with orange reflections; delicate floral and fruity aromas. Elegant and rounded palate, fresh and well-balanced with ripe pear and bread crust flavors.
Excellent on its own as an aperitif, or enjoy it throughout the meal with fish, soups, vegetables. Best served at a temperature of 8-10 °C
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Pierre Olivier Brut Vin Mousseux NV is made from 100% Airen.
A value sparkling brut, made with Airen grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.
The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.
Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken. Cheese: Foggy Morning, Prima Donna, Domaine de Village.
This 100% Chardonnay blend is made from Tête de Cuvée, or first pressing of the grapes, considered superior in quality, with a high percentage of reserve wines for extra complexity, depth and richness, and a low added dosage to preserve purity and freshness.
Poggio San Polo Podernovi Brunello di Montalcino is made from 100 percent Sangiovese.
Podernovi, San Polo’s new single vineyard Brunello, makes its debut with the extraordinary 2015 vintage. Crafted with Sangiovese grapes grown in the vineyard synonymous with the wine, it is among the most beautiful and archetypal of Montalcino. Podernovi is an elegant and poignant Brunello.
The winter was not particularly cold, and spring arrived slightly earlier than usual, with temperatures slightly above average, giving the vines’ shoots the opportunity to uniformly develop. The following weeks saw frequent rainfall, which allowed the land to build water reserves, alternating with periods of dry weather, enabling the vines to continue growing without any problems. The damp conditions during flowering led to the formation of bunches that were slightly more sparse than usual and with rather small berries, ideal preconditions for reaching harvest time with perfectly ripe and healthy grapes. However, the feature that will make vintage 2016 particularly memorable is the excellent temperature range that characterized the months of July, August and September, with sunny days and cool, breezy nights. We therefore reached the beginning of October with grapes that exhibited a superb combination of maturity, acidity and aromatic potential, perfect conditions for the production of wines with a distinct personality and a great balance of concentration, elegance and longevity; a perfect reflection of the production philosophy of San Polo.
Review:
A mix of wild herb, Tuscan scrub, rose, cherry and earth flavors mark this sleek red, which tiptoes between elegance and power, with a layer of chalky tannins underlying it all. With air, the ripe cherry and plum fruit comes forward. Best from 2025 through 2047. 100 cases imported.
-Wine Spectator 95 Points
Aromas of forest floor, grilled herb, camphor and pipe tobacco mingle on the nose of this full-bodied red. The firm, elegantly structured palate offers juicy Marasca cherry, red currant, licorice and coffee bean. Tightly wound, fine-grained tannins and fresh acidity grip the close and lend an ageworthy structure. Drink 2026–2041.
-Wine Enthusiast 95 Points Cellar Selection
Delicately perfumed and finessed, the San Polo 2016 Brunello di Montalcino Podernovi is very floral and lifted in personality. This vintage is very different than the inaugural 2015 vintage. I remember the previous release for its darker and blacker quality of fruit. This cooler vintage is more lithe and lighthearted, with building aromatic intensity that unfolds with caution and care. Once you've had the wine in your glass, it reveals a succession of sour cherry, wild rose and fresh lavender bud. There are light mineral dustings as well, and the wine is ultimately quite solid and structured. This bodes well for its aging evolution. Fruit comes from a two-hectare parcel in a cool and high position some 450 meters above sea level. The soils are clayey with schistous Galestro. Production is 13,000 bottles.
-Wine Advocate 95+ Points
A mix of wild herb, Tuscan scrub, rose, cherry and earth flavors mark this sleek red, which tiptoes between elegance and power, with a layer of chalky tannins underlying it all. With air, the ripe cherry and plum fruit comes forward. Best from 2025 through 2047. 100 cases imported. –BS
-James Suckling 95 Points
This is a phenomenal new red from San Polo with superb depth and intensity with plum, wet earth and black truffle. Full body. Chewy and ripe tannins and a long and flavorful finish. The depth and beautiful is gorgeous. Needs three or four years to come together. Better after 2022.
-Flastaff 95 Points
Cellier du Chateau de la Chaume Petit Chablis is made from 100 percent Chablis.
Color: Pale yellow
Bouquet: White flowers, honeysuckle, linden tree and dried fruits.
Palate: Very pleasant, balanced with tension and nice minerality
Drink as an Aperitif or pair with fish, shellfish.