Yes, Grüner Veltliner is the national white grape of Austria and this is from Italy. But Alto Adige WAS Austria until after WWI and GV shines brightly here when done right. This is done right. Plenty of crisp stone fruit... Read More
The Kerner grape was created in 1929 as a cross between Riesling and Trollinger (Schiava) by a German researcher attempting to strengthen Riesling’s resistance to late spring frosts. A bit of a failure in Germany, it reached... Read More
A wonderfully rich and open blend of 57% Cabernet Sauvignon plus Merlot, Cabernet Franc and Petit Verdot with 18 months in mostly new French oak. Rich, darkly fruited, and nicely spiced, this is big enough for a steak and smooth... Read More
Freisa is Nebbiolo’s slightly wilder younger sibling. In youth it’s a bit brash and wild, redolent of wild strawberry and black cherry fruit, dark florals, and tannins just as firm as Nebbiolo if chunkier and more... Read More
Lower ABV Christian Bellei is, as Vinous said recently, one of the true Lambrusco di Sorbara masters. A 4th generation Lambrusco maker, Bellei continues his father's innovation of making Lambrusco in the Champagne method -... Read More
One of the most deliciously exciting Italian white wines we’ve tried in a long while, this blend of Pinot Bianco, Chardonnay and a splash of Sauvignon Blanc delivers a compelling blend of richness and vivacity, fruit and... Read More
A very old style of Barolo winemaking, this is 100% Nebbiolo that is pressed off when the fermentation is nearly done and then poured over the skins of Barbera left from that wine’s pressing. After a couple of hours, the... Read More
Montalcino’s 2018 vintage was a tough one, with unusually cool weather limiting ripeness and lower than usual concentration meaning “normal’ oak and aging programs risked wiping out the wines. Which made it a... Read More
The Vajra family’s “introductory” Barolo is always one of the best values in high-end Nebbiolo. It’s from a set of higher-altitude vineyards that make this more red-fruited and open than most. In 2019,... Read More
As you’d guess from the label, this is super-traditional Barbera, juicy and fresh with earthy spice and crushed violets on the zippy, mouthwatering, finish. Outstanding pizza, pasta, and burger wine.
Langhe Nebbiolo getting very close to Barolo quality, texture and character indeed. There's more ripeness and richness than expected in baby Barolo, with dark red berry and cherry fruit, a nice dose of spice and bitter chocolate... Read More
I’m personally disappointed I don’t have anywhere near the breadth of tasting experience of Etna wines I want. I’m working on it! Meanwhile, for what it’s worth, the Girolamo Russo wines are my favorite... Read More
Organic/Bio Grattamacco was one of the first estates to follow Sassicia into Bolgheri and was the first to plant Vermentino here in 1986. Bolgheri Vermentino is richer than the sharp, citrusy, wines of Sardenia and Corsica and... Read More
Organic/Bio This is organically farmed, native yeast fermented, minimally sulfured, old-vine, seriously good stuff. Already complex and perfumed, what's most striking today is the ripe red berry fruit and super fine tannins.... Read More
Organic/Bio Crest the top of the warm and sunny Casot hill and you find yourself at the top of Marcarini. With it's northeast aspect, Marcarini gets loads of morning sun but then less of the late afternoon heat. From old vines... Read More
Organic/Bio A refreshing, vibrant, take on Sicily's Nero d'Avola. As Vinous said of the 2018, Perfumed violet, black cherry, citrus fruit and minerals on the enticing nose. Then fresh juicy and very lively, with youthfully... Read More
From the oldest known planting of Ruche, a wild, almost exotic, wine starting with aromas of violets, rose petal, iris, cardamon, white pepper and dark red fruit. The flavors deliver just-right ripe cherry/dark berry fruit with... Read More
A really good and gutsy Tuscan T-Bone steak wine here made from Chianti’s classic blend of Sangiovese, Canaiolo and white Trebbiano, all aged in concrete. Bold blackberry and black cherry juice flavors take center stage,... Read More
The grape name, Grignolino, means “many seeds.” And since seeds = tannin potential, it’s a wine made with short skin contact and little extraction, creating sort of a Piemontese Pinot Noir-style wine that’s... Read More
The classic red blend of Vittoria, in southern Sicily, beefs up Frappato's ripe strawberry fruit and light color with a jolt of dark and earthy Nero d'Avola. With its bright black cherry color (Cerasuolo = cherry in dialect),... Read More
Organic/Bio Most Etna wineries make an “Etna Rosso” from younger vines or barrels not used in their single-contrada bottlings. Not here. Instead Passarosso is a blend from some of the oldest vines in Passopisciaro's... Read More
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