Showing 133–144 of 165 results
99 Points, JS: Black cherry, black truffle and bark. Fresh earth and pine cone. It’s medium-bodied with extremely integrated tannins that are so vivid and so pure, like essence of Sangiovese. Strength with balance. Best in three to four years. 98 points, Vinous: The 2021 Le Pergole Torte is a real stunner. Rich, deep and beautifully…
96 points JS: “This is precisely structured with racy tannins that are fine, integrated and well formed. It’s medium-bodied, so long and intense. Classic personality. Cool at the finish because of a cool and late growing season. Give it three or four years to soften, but it’s very impressive now. (8/8/24)” 95+ points Antonio Galloni…
96 points JS: “This is precisely structured with racy tannins that are fine, integrated and well formed. It’s medium-bodied, so long and intense. Classic personality. Cool at the finish because of a cool and late growing season. Give it three or four years to soften, but it’s very impressive now. (8/8/24)” 95+ points Antonio Galloni…
96 points JS: “This is precisely structured with racy tannins that are fine, integrated and well formed. It’s medium-bodied, so long and intense. Classic personality. Cool at the finish because of a cool and late growing season. Give it three or four years to soften, but it’s very impressive now. (8/8/24)” 95+ points Antonio Galloni…
99 Points, JS: Black cherry, black truffle and bark. Fresh earth and pine cone. It’s medium-bodied with extremely integrated tannins that are so vivid and so pure, like essence of Sangiovese. Strength with balance. Best in three to four years. 98 points, Vinous: The 2021 Le Pergole Torte is a real stunner. Rich, deep and beautifully…
Viticulture: Hand-harvested. Vinification: Gentle destemming and crushing, fermentation in stainless steel vats at controlled temperatures. Macerated for a minimum of 15 days following the completion of alcoholic fermentation. Malolactic fermentation following alcoholic fermentation, in oak barrels. Aging: Aged for 30 months in large oak barrels.
Biodynamic. This new bottling of Pinot Noir comes from two new-ish tiny estate parcels of Jacob in Augea, acquired in 2019, based on soils of marl and limestone dating from the Lower Jurassic period. The Pinot vines were planted in 2000. Jacob does this Pinot with whole-cluster maceration but no further extraction (i.e., no punch-downs or pumpovers). The wine…
Organic. 2019 was Jacob’s first harvest of his newly reclaimed vines in Augea, a village near Revermont in the southern part of the Jura. The parcel is 3.5 hectares total, with 0.60 ha planted to Poulsard, this bottling. No SO2, no additives, unfined and unfiltered.
Biodynamic. 100% Chardonnay from Chazaux. “Argale” is a local term for a ne’er-do-well, someone who is good for nothing and constantly strays from the right path. It’s usually used endearingly, and has a comical implication. Nicolas uses it for barrels that give him trouble at first. In this case, the wines refused to ferment to dry until…
Organic. Purchased fruit from a friendly vigneron of Nicolas’ in the southern Beaujolais. The Gamay was made with three weeks of semi-carbonic maceration, followed by 18 months élévage in 600L barrels. No SO2, no additives, unfined and unfiltered.
Sustainable/Practicing Organic. 100% Barbera. This is one of the only négoce cuvée Bondonio produces; he purchases Barbera from vineyards in the drier part of Asti, only contracting with a few older-school growers who can farm these drier parcels with far lower chemical inputs compared to others. Some of the vineyards are sustainable, some organic. Fermented in concrete…
“Cotidie” Umbria Rosso: “Cotidie” was conceived as an “everyday” wine for its relatively easygoing and drinkable spirit. A co-fermentation of both red and white grapes—in this case, Sagrantino and Trebbiano—grown in close proximity to one another, and yielding a lip-smacking wine that’s hard to pigeonhole. In its vibrant ruby color, it sits in the interzone…