THE 2015 VINTAGE VOTED BY WALL STREET JOURNAL (Sep 28, 2017) as ONE OF THE TOP 5 WINES ON THE PLANET TO HAVE WITH A PIZZA!!!!! (came in at no3). HOW GOOD IS THAT? "The bright and juicy character of this lively red Sangiovese-dominant blend from superstar Umbrian producer Arnaldo-Caprai makes it ideal for just about any type of pie, especially a classic pizza margarita." Lettie Teague, WSJ. James Suckling 91 points. Variety: 70% Sangiovese, 15% Sagrantino, 15% Merlot First vintage produced: 1975 Aging: 12 months in French oak barrique and minimum 4 months aging in the bottle Aroma: small red woodland fruits, dark flowers, and light...
James Suckling 94 points. "Welcome to the black hole of Umbrian red wine where you get to experience a new level of tannic density, but this is also married to extraordinary ripeness. For all this, a surprisingly clean and elegant finish. Very savory. Drink or hold." JS Variety: 70% Sangiovese, 15% Sagrantino, 15% Merlot First vintage produced: 1993 Aging: 20 months in French oak barrique and minimum 6 months aging in the bottle Aroma: wild cherries preserved in spirits, chocolate, violets, vanilla and exotic spices Taste: full bodied and round, perfectly balanced with vibrant, velvety tannins Serving suggestions: this well-rounded,...
Wine Advocate 96 points. This is a baritone beauty. The 2015 Montefalco Sagrantino 25 Anni is a darkly extracted and thick expression with inky-black fruit aromas that are followed by finer accents of licorice, smoke and tar. The bouquet is deep and complex. There is dark spice here as well, but those spicy tones are mixed with balsam herb, barbecue smoke and teriyaki. The wine is full-bodied and layered, with rich textural fiber. This vintage will award those who wait. ML Oct 2019.
Wine Advocate 94 points. Marco Caprai strikes again with yet another beautiful vintage of his top-shelf red. The 2013 Montefalco Sagrantino 25 Anni is a darkly saturated and thickly extracted wine with a full and generous style. The wine is redolent of dark fruit, tobacco and smoky barbecue. However, the real protagonist is spice: baking and Christmas spice, to be exact. The wine is firmly structured with some tannic astringency that will soften with extra cellar aging. ML Dec 2017
Wine Advocate 93 points The 2014 Montefalco Sagrantino 25 Anni is a steady and rich wine that shows dark primary fruit that is followed by a long succession of spice, smoke and tar-like aromas. You get the full Sagrantino package here, with ample muscle power and brawn. However, the wine's overall length and persistence is somewhat clipped in this challenging vintage. ML Oct 2019.
Wine Spectator 93 points. Jancis Robinson 17.5/20. Dosed with quite generous new oak scent on the nose, which I'd imagine might rile some Barolo fans - but the quality of flavour is excellent, and there is plenty of fruit, spice and structure to match. Richard Hemming MW. Barolo has ancient origins. Documents testify to the growing of Nebbiolo in the Visette area as long ago as the XII century, when the Saracen invasions advanced inland into Piedmont from the Ligurian coast. These influences led to the old centre of the village of Monforte being named “Saracca”. The name Visette itself comes from the local dialect word for the vine,...
Atillio Ghisolfi's Barolo Visette is from Nebbiolo vines that range from 20 to 40 years old, situated in the Visette microzone. The Barolo Visette is aged for three years in a mix of 70% oak barrels and 30% in Tonneaux and Barriques. The Barolo Visette is an elegant wine with intense red fruit on the nose with hints of mushroom and underbrush. On the palate it is rich and authoritative with firm tannins a racyl acidity yet warm and soft finish. Best paired with truffle dishes, roasted red meat and game or with mature cheeses.
Wine Spectator 94 points. A big, noble, long-ageing wine, Barolo is the pride and glory of old Piedmont, and the absolute master of the dining table. It wins over the palate with its strength, balance and body, holding it lengthily under its spell. Made from Nebbiolo grapes grown on more recently-planted vineyards in the Visette area of the village of Monforte d’Alba. Vinification: As with the other wines, only wild yeasts are used in the fermentation. The maceration on the skins lasts around 10 days, at a controlled temperature of between 25 and 30° C. Maturation: in oak casks holding 25-30 Hl for 30 months. Ageing: in the bottle for...
Wine Spectator 95 points. Atillio Ghisolfi's Barolo Bussia is from Nebbiolo vines that range from 20 to 40 years old, situated in the Visette microzone. The Barolo Bussia is aged for three years in a mix of 70% oak barrels and 30% in Tonneaux and Barriques. The Barolo Bussia is an elegant wine with intense red fruit on the nose and spices. On the palate it is rich and authoritative with medium tannins. Best paired with truffle dishes, roasted red meat and game or with mature cheeses.
Produced from a single vineyard called “Ciabot Minat” (i.e little shack) from the located in the Bussia-Visette subregion , this wine represents the pinnacle of quality and excellence of the producer. It is produced only in the best vintages. 3000 bottle production in 2012.
James Suckling 97 points. Very aromatic and exciting with citrus rind, plums, cedar and rose petals. Full body, fine and silky tannins and a long and beautiful finish. Love the persistence and intensity. Salty undertone at the end. Needs two to three years to open. JS. WA 93+. Bibi Graetz applies his unique winemaking philosophy to a can-do-no-wrong vintage. The 2013 Testamatta (100% Sangiovese) opens to a deep and dark ruby color and smoky aromas of cigar ash, crushed stone, licorice, grilled herb and dried cassis. Make no mistake: This is one of the most original and off-the-radar expressions of Sangiovese you will ever taste. There is...
99 Pts James Suckling A stunning wine. This is the best Testamatta ever made. Fascinating aromas of red fruits, tea, bark and wet soil as well as fresh leather. Full body, silky tannins and a juicy finish. I love the tension and texture of this great red. So gorgeous to taste now but better in 2021. Suckling has long been a fan of Bibi Graetz and his old-vine Sangiovese, calling it: “one of Tuscany's true cult wines, Testamatta. It's a pure Sangiovese that has the race and breed of a grand cru Burgundy. Think of Domaine de la Romanée-Conti's La Tâche.”
James Suckling 98 points. A very beautiful and thoughtful Testamatta with aromas of earth, terra cotta, black tea, and lavender. Full-bodied, very layered and extremely polished with superb, soft tannins. Racy and very long. Muscular and formed but very, very balanced. Gorgeous richness and depth. Shows balance and wonder. Try in 2020. 96 POINTS - MONICA LARNER, THE WINE ADVOCATE The 2016 Testamatta represents a blend of fruit from old vines spread across the various vineyard holdings farmed by Bibi Graetz in both the Siena and Firenze provinces of Tuscany. These holdings include plots in Vincigliata (home base to Bibi Graetz and his family...
Harvest: wine produced only in the best vintages, with hand picking of the best grapes. From the oldest vines with low grape bunch density, we select the finest berries from small, widely spaced bunches. Wine making process: de-stemming and pressing. Alcoholic fermentation with wild yeasts at controlled temperature. Long maceration, for over a month, partly with whole bunches and stems. Malolactic fermentation in oak barrels, refining for 2 years in new French oak barrels and for at least 12 months in the bottle. Ageing potential: over 25 years Organoleptic features: intense garnet red colour with orange shades. Fruity bouquet, enriched by...
Gold Medal, Concours International Selection Mondiale 2019. Falstaff Magazine 92 points. Organic. Wine making process: after hand-picking of grape clusters, destemming and pressing. Alcoholic fermentation with wild yeasts at controlled temperature. Average maceration time: 14-21 days. Malolactic fermentation in stainless steel tanks, refining in first- and second-hand-passage French oak barrels for 16-18 months and for at least 12 months in the bottle. Ageing potential: over 20 years Organoleptic features: intense garnet red colour with orange shades. A structured wine with prevailing hints of ripe fruit, maraschino cherry, plums, small red...
WA 90 The 2012 Barolo sees fruit sourced from various spots around the Barolo township. This is a classic expression with a tight tannic structure and good tension in terms of mouthfeel. This was a hot vintage, with concentrated heat at the height of the summer. This forced a slightly shorter growing season and the bouquet is consequently less nuanced and complex next to the slightly cooler years. Yet the results achieved here are graceful and fine. This a good alternative for near and medium-term drinking. ML Jul 2017.
James Suckling: 92 Points Very aromatic and floral on the nose. Medium body, fine tannins and a fruity finish. Fine and fun. Drink now. Winery Notes Our Barolo is born from the union of our 5 cru vineyards in Barolo: Liste, Cannubi, Fossati, Cannubi San Lorenzo, San Pietro delle Viole. This is why it expresses together the elegance and the typical power of Barolo di Barolo and the true Barolo of the past. A medium weight, haunting Barolo that wafts from the glass with intnese aromas of red fruits, dried roses, tobacco, violets, tar, liquorice and leather. Rich, complex and traditional in style with powerful, youthful tannins and a...
Gilbert & Gillard 95 points. Beautiful red with bricking. Elegant nose combining fruit, nut, spice and tobacco aromas. Full, ample palate with tannins that are tightly-wound yet soft. The finish stays fresh and driven by the same fruit and spice aromas. Tasted: 01-Jun-2016 WA 91 The Cannubi cru is among the first to ripen and it also produces some of the most refined and delicate taste profiles in Barolo. Despite the warm vintage, Borgogno's 2011 Barolo Cannubi is indeed elegant and fine compared to the wines made from the estate's other celebrated vineyard sites. The bouquet is slow and shy, opening bashfully to wild berry, white truffle...
WA 92, Decanter World Wine Awards 92 points. Borgogno releases its wines one year later than most other producers. The 2012 Barolo Cannubi shows volume and richness, with soft layers that wrap over the palate. The Cannubi cru consists mostly of sand for the first 20 to 30 centimeters of topsoil, with thicker marlstone underground. The Cannubi cru is alway the first to reach maturity. This is a delicately contained expression of Nebbiolo that releases its perfumes slowly as the wine evolves in the glass. It's performance is steady and in constant crescendo.ML Jul 2017.
92 Points, Stephen Brook, Decanter: "Vibrant raspberry nose with considerable purity of fruit. The attack is sleek and very concentrated, with the firm tannins typical of this traditional producer. There's plenty of spice, drive, and punch, and the length is exceptional." WA 91. From one of the best-performing vineyard sites in Barolo (especially in balanced years such as this), the 2013 Barolo Cannubi is my favorite expression among the three cru expressions I tasted from Borgogno this year. This wine is forthcoming and direct in terms of its aromatic performance. You still get some of those Indian or Asian spice nuances that I discovered...
Wine Spectator 93 points. Tasting Notes Color The wine is dark ruby color with purple highlights. Taste Bright, lively, harmonious, elegant wine, filled with notes of juicy plums and ripe cherries. The finish is long, rounded, with soft tannins on the finish. Aroma The wine has a delicious aroma consisting of voiced floral notes, licorice and cola tones, highlighted by shades of chalk and dried ginger. Gastronomy Wine will be perfect pair with grilled red meats, game, white truffles and mature cheeses and blue cheeses.
WA 91. The 2011 Barolo Fossati bears the warm climate characteristics of the vintage for sure. The fruit is upfront and mature with lingering notes of cherry liqueur, blackberry confit and air-dried apricot. The wine presents extra richness and succulence. The fruit is round and slightly sweet and the tannins are yielding. This is a steady Barolo to drink in the near or medium term. ML Jul 2017.
WA 92 The 2012 Barolo Fossati is slightly more inward-looking and introspective compared to the other cru expressions presented this vintage. The Fossati vineyard is characterized by sandy soils and the wines made here veer towards extreme elegance and finesse. Indeed, this Barolo walks with light footsteps. The bouquet releases wild berry fruit, white cherry and dry licorice root. The wine will take on more volume and power as it continues its bottle evolution. ML Jul 2017.
WA 90 Borgogno has produced a handsome line of single-vineyard Barolos from the 2013 vintage, including Cannubi, Liste and Fossati. The 2013 Barolo Fossati is perhaps the most delicate and understated of the group. The wine needs more years of bottle aging before it starts to gain in focus and precision. At this young stage, it offers a thin layering of black fruit, spice, smoke and licorice. Give it more time to flesh out. ML Sep 2018.
WA 91 The single-vineyard 2006 Barolo Liste is the richest and most voluptuous of these 2006 Baroli. It is made in a more modern style than the rest of the wines. There is plenty of richness and inner perfume, but the smaller barrels have flattened some of the character that is so compelling in the other Baroli. The Liste is still beautiful, but frankly it is a bit of a letdown after the other wines in this line-up. Anticipated maturity: 2016-2031. AG Oct 2011.
Wine Spectator 93 points, Wine Advocate 92 points. Tasting Note: There is an essence of sweet fruit in this austere red, with underbrush, tar and tobacco notes holding the upper hand for now. Concentrated and long, presenting a savory, sanguine aftertaste. Best from 2019 through 2035. 550 cases made. Score - 93. (Bruce Sanderson, Wine Spectator, 2017) The 2011 Barolo Liste is heavily characterized by ripe and dark fruit aromas. Dried cherry segues to raspberry confit, plum and blackberry. These important primary fruit aromas are nicely contrasted against savory spice and cured tobacco. This wine offers significant power that is born both in...
93James Suckling Lots of dried berry, peach and cedar character. Full body, layered and powerful. 92Vinous / IWC Wild herb, smoke, incense, licorice and blood orange give the 2012 Barolo Liste a decidedly exotic.
WA 93 The 2008 Barolo offers a pretty succession of savory notes that span from bresaola and cigar box to dried fruit and prune. Despite the apparent, and beautiful, evolution of tertiary aromas on display, the wine continues to ooze with life and vitality. The silky, fine nature of the tannin is especially enjoyable. Anticipated maturity: 2015-2028. ML June 2013.
James Suckling 91 points. Antonio Galloni Comment; The 2017 Chianti Classico is a pleasant, easygoing wine. Sweet red cherry, dried flowers, mint, spice and leather all open up in the glass. Open-knit and silky, with terrific balance, the 2017 has plenty to offer. I would prefer to drink it over the next handful of years.
James Suckling 95 points, Wine Advocate 94+. The balance and beauty to this wine shows real Super Tuscan character. Aromas of flower, dark berry and licorice follow through to a full body, ultra-fine tannins and a flavorful and focused finish. A blend of cabernet sauvignon, merlot and sangiovese. Drink now or hold. JS. This is the wine that put Brancaia on the map of Tuscany's most celebrated estates. A blend of 70% Merlot, 25% Sangiovese and a smaller percentage of Cabernet Sauvignon (fermented with indigenous yeasts in conical steel vats and aged in new and neutral barrique for 20 months), the 2015 Il Blu is a wine that enthusiastically...
Wine Advocate 96 points. This blend of 70% Merlot, 25% Sangiovese and a smaller percentage of Cabernet Sauvignon has one of the most impressive track records of a modern Tuscan blend that I can think of. The 2016 Il Blu is a beautifully balanced and precise blend that pits the freshness and authenticity of Sangiovese against the softness and fruitiness of the Merlot. Although the Sangiovese plays a supporting role in the blend, its influence and signature go far to creating the overall identity of this special wine. It's a very nice effort to celebrate with a grilled T-bone. Some 35,000 bottles were made.ML Sep 2019. James Suckling 96...
The 2007 Ilatraia is awesome. Black cherries, violets, minerals, mocha, spices and French oak are some of the nuances that flow from this round, enveloping wine. The 2007 Ilatraia is quite intense, dark and brooding. While the richness of the fruit makes the wine delicious today, it will be even better in a few years. Ilatraia is Cabernet Sauvignon, Sangiovese and Petit Verdot from vineyards in Maremma that spent 18 months in French oak. The warmth and sheer volume of Maremma comes through in spades in this vintage, which is among the finest I have tasted of this relatively young bottling. Anticipated maturity: 2017-2027. AG Oct 2010.
James Suckling 96 points, Wine Advocate 95 points, Wine Spectator 96 points. "Aromas of black licorice and blackberry. Blueberry, too. This is so complex. Full body, extremely silky and polished with lovely tannins. Deep and long. It seems powerful and rich yet ends so balanced and refined. A blend of cabernet sauvignon, petit verdot and cabernet franc.“ JS. The 2015 Ilatraia is a drop-dead gorgeous blend of 40% Cabernet Sauvignon, 40% Petit Verdot and 20% Cabernet Franc with all fruit coming from Brancaia's Maremma vineyards along the Tuscan coast. This warm vintage has shaped an exuberant and intense red wine that hits the palate with...
Wine Advocate 96+ points. A blend of 40% Cabernet Sauvignon, 40% Petit Verdot and 20% Cabernet Franc, the 2016 Ilatraia is a terrific, full-bodied expression from Tuscany. If you love this combination of full-throttle grapes, I suggest you try this rendition. It tends to be more delicate and nuanced at the edges compared to a similar blend from a New World wine region, like say, California. The wine is contoured and full but never heavy. Indeed, the aromas of blackberry, spice and tar remain surprisingly fresh and bright. This is a big wine to be sure, but there is a lot of tonic energy packed tight within. Some 30,000 bottles were made. ML...
WA 94. The 2015 Caiarossa is expressive and profound. A lot of dark fruit intermingles with spice and toast in what is an immediate and open wine. This is a complicated blend of Cabernet Franc (31%), Merlot (20%), Cabernet Sauvignon (17%), Petit Verdot (11%), Sangiovese (10%), Syrah (9%) and Alicante (2%). The result is full, generous and tight but with a subtle tingle of volatile acidity at the close. Some 37,800 bottles were made. ML Jun 2019.
Wine Advocate 96 points. This wine is a blend of seven grapes—42% Cabernet Franc, 25% Merlot, 15.5% Syrah, 6% Cabernet Sauvignon, 6% Petit Verdot, 4.5% Sangiovese and 1% Alicante. This vintage sees a slightly higher percentage of Cabernet Franc than usual, but I am told that the 2018 edition will see more Syrah instead. The bouquet presents a beautiful first wave of dark fruit that pushes the limits of ripeness but remains safely within the realm of elegance. The aromas are balanced and focused with blackberry, cassis, and light touches of salty or rusty mineral. The wine is not too constructed or big in the mouth, rather is shows a...
Veronelli 92 points. Single vineyard reserve made in very limited quantities. 100% sangiovese. Rich , deep and robust wine with excellent balance and length. Winemaker Carlo Ferrini. Tasting note: bright ruby, just a little bit orange on the nail. Complex nose, austere, where it differs from the olfactory descriptors of pure Sangiovese, blackberry jam, tobacco, pepper and oriental spices. mature and elegant tannins well integrated into the fine structure.
Veronelli 91 points, 95% Sangiovese, 5% cabernet and merlot. Winemaker Carlo Ferrini. Vino Nobile di Montepulciano is one of Italy's classic red wines, and has unquestionably helped Tuscany retain its privileged place on the world wine map. It comes from the vineyards which surround Montepulciano, a picturesque hill town 25 miles (40km) southeast of Siena, southeastern Tuscany. Viticulture here dates back many centuries to Etruscan times. During the 15th Century, the local wine was a favorite among the local Sienese aristocracy, and in the 16th Century it was revered by Pope Paul III, who spoke of the wine's excellent qualities. Aged in...
TASTING NOTES – brilliant ruby red – expressive bouquet of cherries, violets and marzipan – an abundance of cherry fruit on the palate, smooth with fine, elegant tannins RECOMMENDATION This wine is an ideal partner to heavier meat dishes, game and piquant hard cheeses. VINIFICATION Ripe, perfectly selected grapes, fermentation on the skins in large, open wooden casks at 25°C, two-week extended maceration, malo-lactic and 12-month aging in barrique and tonneaux, light filtration before bottling
James Suckling 91 points. TASTING NOTES – dense cherry red – cherry and raspberry, with hints of rose-hip tea – first impressions on palate are voluminous and soft, with a silky smooth finish
James Suckling 95 points. WINERY NOTES: Winemaking: Extended maceration on the skins at controlled-temperatures (24°C) in large oak vats. After aging in French barrels for 14 months, the wine is kept in bottle for nearly one year prior to commercial release. Tasting Notes: While Pinot Nero is originally from Burgundy, the grape has found a second home in our province for Pinot Nero has found more than 100 years. The best production areas for Pinot Nero are between Mazzon and Montagna. Maglen, our best Pinot Noir, is ruby in color with light garnet hues. It has scents of spice, cherry and sour cherry, and a delicate taste, clean, persistent...
Forbes Magazine Jan, 2020. "Alto Adige is home to most of the finest examples of Pinot Noir in Italy; the cool climate is ideal for this variety. Just amazing perfumes of bing cherry, turmeric, nutmeg and allspice. Excellent persistence and velvety tannins, along with great varietal purity and notable complexity. Lovely wine! Peak in 7-10 years." James Suckling 93 points. Falstaff Magazine 93 points. Winemaking: At harvest, the grapes are delivered in small bins and immediately gently pressed. Fermentation takes place slowly at controlled temperatures (28°C) with repeated punch-downs of the must to bring forth the typical aromas of the...
BLEND: 100% Sangiovese carefully selected in the oldest vineyards and only from the best harvests. 93 points Decanter One of the few founding estates of the Brunello consorzio in 1967, Capanna crafts its Riserva from the oldest vines among their 12ha holdings on the Montosoli hill. It is given a long maceration of 35 days and aged in Slavonian oak botti. Inviting floral, tea, earth and dried mint aromas lead the way. The palate is currently less giving, wrapped up in chewy tannins, but promises great potential. (MM) (2/2018) 92 points James Suckling Lots of balsamico and soy sauce on the nose as well as super ripe red fruits. Rather sweet on...
WA 95 The 2013 Brunello di Montalcino Riserva is a beautiful creation that excels both in terms of intensity and complexity. The bouquet is profound and multilayered with thin and delicate layers of fruit that peel back with individual precision and personality. Ripe cherry fruit is carefully balanced against spice, tar and smoke. The wine also offers pretty details of crushed rock and dried garden herb. There's a lot to keep your attention and win your affections. Some 6,900 bottles were made. ML Mar 2019. BLEND: 100% Sangiovese carefully selected in the oldest vineyards and only of the best harvests. VINIFICATION: Alcoholic fermentation...
James Suckling 93 points. The Barolo Lazzarito of Casa E. of Mirafiore was born in the vineyards located in Lazzarito, in one of the most important cru of the municipality of Serralunga d'Alba. It is produced exclusively with Nebbiolo grapes, which undergo destemming and crushing with frequent daily pumping over, to optimize the extraction of tannins and color. Fermentation takes place in cement containers at a controlled temperature of 20 ° C. Then the wine is aged in oak barrels for about 2 years and for a further period in the bottle. The Lazzarito is characterized by a ruby red color with garnet reflections. The nose opens with...
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