Country: | Italy |
Region: | Lazio |
Winery: | Cantina Villafranca |
Grape Type: | Malvasia |
Vintage: | 2010 |
Bottle Size: | 750 ml |
Ilaria De Nardi Valpolicella Ripasso Classico Superiore is made from 60% Corvina, 20% Rondinella, 20% Corvinoni
Intense red color with garnet hints. Almond and fresh walnut aromas. Full-bodied with a good structure.
This is an excellent red wine with a supple body. The techniques used to produce this wine is typical from the area.
Excellent with cold cut, fresh and mature cheeses. Perfect with red meat and game.
Late harvest style Corvina aged on Amarone lees. The must of Amarone remains in the vat and instead of being pressed, it is topped up with high quality Valpolicella before being left to referment for about 10-15 days.
Pairs well with roasted meats.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Antica Vigna Valpolicella Ripasso DOC Superiore is made from 50% Corvina, 45% Rondinella and 5% Merlot.
Ripasso Superiore DOC is an elegant and refined wine, showing a beautiful and intense ruby color. Spicy, with cherry hints and wild berries notes, it features great personality and complexity. In the palate it is rich, very fruity, elegant and still young but already very well-orchestrated, with the typical notes of wild berries that blend well with the complexity of the wine.
20% in steel· 80% in wood for 6 months of which 2/3 in American and French barriques, half of which are used for the second and third time 1/3 in large barrels
Aging:
Fermentation time: about 7/10 days the first and 15 days the second.
Fermentation: at a controlled temperature of 18/20° and second fermentation on the skins of Amarone at 18/20°C.
Vinification: soft crushing of destemmed grapes to obtain Valpolicella.
Drying: the grapes are not dried but vinified fresh.
Harvest: mid-September with manual harvesting of the grapes.
VINIFICATION AND AGENG:
Vineyard management: sustainable agriculture and great attention to natural cycles
Vine density: 4,000 to 5,400 vines per hectare
Vine planting year: from 1972 to 2009
Vineyard training system: guyot and pergola
Soil type: limestone
Exposure: south
Height: 350/400 meters asl
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
THE TERRITORY:
Pairs well with grilled and roasted meats, as well as cheese.
Bertani Valpolicella Ripasso Classico Superiore Catullo is made from 70% Corvina Veronese, 20% Corvinone, 10% Rondinella. Valpolicella Classica, Tenuta Novare Estate in Arbizzano di Negrar.
Wine of medium structure with elegant spicy notes of vanilla and chocolate accompanied by typical notes of cherry, sour cherry and white pepper. The palate offers the easy drinkability typical of Valpolicella and, at the same time, silky tannic structure and intense, prolonged aromatic persistence. The finish is fresh, soft and savory. A wine in the classic style, elegant, balanced, harmonious.
Review:
If I was forced to choose a number of wines that can steer the anachronistic Ripasso category into a brighter future, this would be among a very few. A mid-weighted, streamlined expression with just enough fruit on the bones. Think strawberries, lilacs, Asian plums, cloves and a hint of licorice. A noble, almost alpine bitterness lifts the finish. Brilliant. Drink or hold.
-James Suckling 95 Points
Burgo Viejo Rioja Gran Reserva is made from 100 percent Tempranillo. 30 year old vines.
Burgo Viejo Gran Reserva shows a deep red ruby color and offers powerful aromas of blackberry jam, spice, leather, chocolate with toasty nuances. Smooth yet full-bodied with firm tannins and a long finish.
Review:
"Shimmering garnet. Aromas of cherry, blueberry, candied flowers, tobacco and coconut pick up a smoky overtone with air. Smooth and fleshy on the palate, offering ripe red and blue fruit, mocha, cola and spicecake qualities that tighten up on the back half. Finishes long and supple with repeating spiciness, even tannins and a lingering suggestion of red berry preserves. This old-school Rioja was aged for two years in 90% American and 10% French oak. - Josh Raynolds"
- Antonio Galloni's Vinous (April 2021), 92 pts
2010 Burgo Viejo Rioja Gran Reserva - Silver Medal - MUNDUS VINI
Chateau Batailley Grand Cru is made from 78% Cabernet Sauvignon, 19% Merlot, 2% Petit Verdot & 1% Cabernet Franc.
Château Batailley is a winery in the Pauillac appellation of the Bordeaux region of France. The wine produced at the estate was classified as one of eighteen Cinquièmes Crus (Fifth Growths) in the Bordeaux Wine Official Classification of 1855.
Garnet-purple colour. Rich and expressive nose, fruity with notes of spices, smoke and vanilla. On the palate, this wine is supple, round, well balanced, with good acidity, a nice fruitiness and nice notes of leather and cedar. Long elegant finish.
Review:
The 2010 Batailley repeated its magnificent showing when poured at the chateau. It has a detailed bouquet of blackberry and cedar, quite backward and seemingly having advanced lite since | tasted in in April 2016. The palate remains full of tension and brimming with energy, delivering classic cedar and tobacco notes toward the persistent finish. Batailley can produce wines that live many decades, and this is clearly one of them. Tasted at the property. Drink 2020-2050
- Neal Martin Vinous 95 Points
Villafranca Frascati Superiore is produced from a selection of the best grapes located in the Frascati Doc production area. Made from 45% Malvasia di Candia, 15% Trebbiano Toscano, 25% Malvasia del Lazio, 15% Grechetto (Greco). Intense yellow color with greenish reflections. Characteristic persistent fresh and fruity aromas. Excellent as an aperitif and paired with fish, seafood or white meat.
The Cantina Villafranca Estate
The Gasperini family has been producing wine in the prestigious area of D.O.C. Frascati, Marino and Colli Albani since 1909 following the most modern technologies and respect to tradition.
My First comment tasting this wine is "wow!" It's delicious; our flagship wine at Paradigm and it delivers. Dense, deep, ripe aromas of black berry and black cherry-like fruit layered with caramel and toastiness from a nice mix of French Oak barrels. Flavors coat the palate with matching notes in a classic Cabernet Sauvignon presentation. One of our best Cabs to date!
Paradigm Cabernet Sauvignon is made from 96% Cabernet Sauvignon, 3% Merlot , 1% Petit Verdot
Review:
"Owned and managed by the Harris family, Paradigm winery produced its first vintage in 1991 in Oakville with winemaker Heidi Barrett. A self-contained winery estate with 50 acres of vineyards, Paradigm maintains a hands-on approach to all winemaking and vineyard operations. The 2015 Cabernet Sauvignon consists of 89% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot and 2% Cabernet Franc, and is aged in both new and used French oak for 20 months, then aged a further 20 months in bottle before release. The total production for this vintage was 5,544 bottles." Blind tasted by Dave Allen, Stephen Brook, Terry Kandylis (at Decanter Magazine's December 2019 Californian Cabernet 2015 Panel Tasting, London, 17 Sep 2019)
- Decanter 95 Points
In 1992 the Hill-Smith family counted themselves amongst those fortunate enough to own a vineyard upon the famous Coonawarra terra rossa soil over limestone. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies’ reputation as a wine of longevity, elegance and structure.
Deep crimson with a plum hue. Aromas of fresh blackcurrants, mulberry, ozone, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant jubes, bitter chocolate and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth it is enjoyable as an elegant full-bodied red wine.
Wonderful with a chargrilled rib eye on the bone or porcini mushroom, thyme and quinoa risotto.
Review:
Prune plums and blackcurrants. Violets, lavender leaf and black cherry. Olive tapenade, rosemary and crushed black peppercorn. The wine is held together by a fine mesh of grape and subtle oak tannins, intertwined with pure Coonawarra cabernet fruit. It’s chiselled in its dimension, and you might miss it, as it has such great drinking pleasure. Fruit purity, lovingly handled equals total seduction.
- Australian Wine Companion 95 Points