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Terralsole, Brunello di Montalcino 2008, Toscana
Bright red. Ripe strawberry, violet, cinnamon and almond paste on the sexy, inviting nose. Then juicy and fresh on the palate, with ripe red fruit and spice flavors nicely supported by silky tannins and vibrant acidity. Finishes with a whiplash of red berries, cherry syrup and minerals. With its early accessibility and considerable uncomplicated appeal, this is hard to put down. I especially like the fact that it's unmistakably from Castelnuovo dell'Abate in its opulent red fruit and spice aromatic and flavor profile. 90 points -- Ian D'Agata, Vinous
Mastroberardino, Tausasi "Radici" 2016, Campania
An elegant, feminine beauty that’s geared for many years of development in the cellar, showing an alluring, dark, and earthy expression up front, which blossoms into a display of citrus tinged blackberries, rosy florals, and a hint of animal musk. It coats the palate in silky richness, ushering in polished black fruits, offset by cooling herbal and mineral tones, as round tannins slowly emerge. The finish is long, youthfully poised, and structured, staining the senses in dark fruits, along with hints of spiced citrus and crushed violets. What a gorgeous Taurasi this is, and it will only improve with cellaring. – 95 pts - Vinous
Fontanafredda, Barolo Serralunga d'Alba 2014 - Piemonte
Serralunga Barolo is characterized by great structure and power. Dry and tannic, but with velvety texture and great balance. It has notes of vanilla, spices, withered roses and underbrush. balance. The finish is very long-lasting. Ideal with hearty red meat dishes and medium or mature cheeses.
92 pts, Decanter
Santa Vittoria, Barbaresco 2015, Piemonte
Castello di Santa Vittoria lies in the steep, sandy hills of the Roero on the left bank of the Tanaro river, just opposite of the Langhe hills in the heart of Piedmont. The wines are produced at new, state of the art cellars located in Località Guriot. 100% Nebbiolo from the Barbaresco DOCG, fermented for 8-10 days in steel vats, must is left on the skins, malolactic fermentation, aged at least 1 year in large oak casks, aged 12 months in bottle.
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