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The 2020 Dogliani Papà Celso is packed with blueberry, scorched earth,
dried herbs and floral notes. In 2020, the typically lush fruit is dialed back,
while earthy and savory notes play a greater role in the wine's personality.
The 2020 is a bit rustic...
An enticingly complex rendition with sweet tobacco, blueberries, cedar, sesame, licorice and violets. Broad, bright and juicy on the palate, showing dense but polished tannins and fine-tuned minerality and savoriness. Very precise
The Dhron Valley is one of numerous small tributaries flowing into the Mosel. Andreas Adam is maybe the only producer I’m familiar with working in that area, and he’s better known for his dry rieslings. Nonetheless, this is a lovely, subtle kabinett, soft...
This single vineyard cru comes from Colbertaldo di Vidor in the Valdobbiadene DOCG region. First produced in 1933, it has become the estate's flagship Prosecco. Recognized by Gambero Rosso as one of Italy's top Prosecco wines year after year. The vineyard faces southwest and the oldest vines are 100 years old. The winemaking process involves light pressing followed by temperature-controlled fermentation. The wine spends 3 months on lees in stainless steel. The secondary fermentation occurs in autoclaves initiated in batches up to 7 times throughout the year to preserve freshness.
There’s persistent, dried red-fruit character, despite the dominance of more savory elements which are moving into the charcuterie/dried-mushroom zone. Medium body with fresh, spicy flavors and a hint of kumquat to freshen up the finish.
A rich and dense red from Sardinia with dark berries and plums, as well as walnuts and bark. It’s full and chewy and slightly rustic. But real at the same time. Drink or hold.
