Owned by Elisabetta Gnudi Angelini since 2003, Altesino has been one of Montalcino’s leaders since the zone exploded into international prominence in the 1970s. The wine style is traditional, with all large, Slavonian oak,... Read More
One of the greatest wood Sherry's we've ever tasted, this is what happens when the flor on Amontillado dies early and lets the wine darken to Oloroso levels - and then gets aged for 30 years in American oak cask. A lovely... Read More
In the estate's 40 year history, the family has only made a Riserva nine times. The 2015 edition is one of the greats, powerful and intense and built to unwind with grace for decades.
Should you drink this intense, young, Bordeaux right now? Probably not as the tannins are still firm and the aromatics developing. It's built to improve for another 20 years and drink well through 2055, maybe longer. But with... Read More
A bit more “flamboyant” than “classic,” in sunny 2015 Lascombes pairs classic Margaux aromas with a rich texture and plenty of rich Cabernet fruit. The fine tannins don’t get in the way of enjoying... Read More
A rich and powerful blend of 53% Cabernet Sauvignon, 40% Merlot and 7% Petit Verdot, this is showing well now and will continue to unfurl for another 10-15 years.
Organic/Bio Christophe Mignon is really a Pinot Meunier specialist but here he crafts 100% Pinot Noir into something pretty spectacular. From organically farmed vines in the Valle de Marne and with nearly six years on the lees,... Read More
What’s the fuss over Vintage Port all about? Simple – in a great harvest, Port winemakers are able to use the wines from their finest sites to make fortified reds that can improve in bottle for decades. And, with modern,... Read More
Organic/Bio Sisters Adèle and Elsa Matrot craft this lovely Meursault from 12 tiny plots assembled by their parents across the village. Fermented and aged in 1-5 year-old cask, a tiny bit of flinty reduction frames white... Read More
Organic/BioLower ABV The difference between a really good “village” Gevrey (like Terroir du Domaine) and a true 1er Cru should be ripeness, concentration and power. Which is very much what you’ll find here,... Read More
Organic/Bio At the very top of San Lorenzo, at 750 meters elevation, almost too high to be “Etna Rosso,” Russo farms a 0.7HA plot of vines planted in the early 1940s. Originally they were trained on traditional albarello... Read More
Pretty aromas combine notes of various red berries, spice and floral nuances. There is a more refined mouthfeel to the attractively vibrant middle weight flavors that exude a refreshing salinity on the ever-so-slightly rustic... Read More
Jayson Pahlmeyer has created a suite of wines that deliver just what Napa fans want to drink - wines of amplitude, intensity, ripeness and - most of all - terrifically velvety mouthfeel. The 2019 Jayson Cab delivers the house... Read More
When the estate was founded in 1949, the then owner named it in honor of his most prized possession: a Willys Jeep given to him by American GIs leaving France after WWII. The fun name has, perhaps, kept many of understanding there... Read More
A stunning blend of 51% Merlot, 42% Cabernet Sauvignon, 5% Cabernet Franc, and 2% Petit Verdot from Ballard Canyon on California’s Central Coast. In 2019, you’ll be struck by how intense and even tight the wine is... Read More
Organic/BioLower ABV Morgeot’s relatively heavy, warmer, soils helped mitigate 2021’s April frost damage and then drive lovely ripening in a cool, crisp, year. This opens with very pure, lifted, scents of crisp pear,... Read More
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