Dry minerality with apricots on the nose — as perfect a summer pet nat as you can find. — 2 months ago
“Pierre à Feu is sourced from Vincent's thirty year-old Sauvignon Blanc vines that are planted on the silex (flint and clay) soils that extend east from the Cher River. When I asked why he named the wine Pierre à Feu (French for "flint", or literally, "firestone"), Vincent smiled, "The name 'Silex' was already taken," [by Didier Dagueneau's estate, who produces a similar cuvée of Sauvignon grown on flint and clay; however, the cost of one bottle of Domaine Didier Dagueneau "Silex" is about the same as a six-pack of Domaine Ricard Pierre à Feu.]
In the glass, this shimmering pale yellow-gold Sauvignon Blanc reveals enticing aromas of white grapefruit, bergamot, lemon verbena, and gun smoke, along with apricot, green mango, sage and orange oil, as the nose evolves over time. On the palate, the wine is silky, polished, precise and persistent, with a fine core of yellow-green citrus and exotic fruit flavors that echo the nose, all seasoned with its namesake flinty minerality throughout a seemingly endless finish.” — Moore Brothers — 6 months ago
In the glass, the Astérolide 2017 has a beautiful, glass-coating, plum purple color, nearly opaque at the center, with flashes of crimson at the edge. Insistent, penetrating aromas of sun-warmed blackberries, pomegranate, and kalamata tapenade move in and out of the foreground, sometimes alternating with more evanescent suggestions of freshly roasted coffee beans, crushed black peppercorns, and grated nutmeg as the nose evolves in the glass. On the palate, the wine is cool, racy, and muscular (Marjorie calls it “flamboyant”), with a solid sweet core of seasoned red and black fruit; the flavors ranging from ripe wild strawberries and red licorice, through macerated blueberries and ripe cassis, all lingering through the persistent, cocoa-dusted silky tannic finish. Drink now – 2025.— Moore Brothers Wine Co — 7 months ago
The Château Brûlesécaille 2016 is comprised of 55% Merlot and a little under 30% Cabernet Sauvignon, with Cabernet Franc and Malbec making up the balance. In the glass, the wine has a glistening dark royal purple color, almost opaque at the center, with flashes of magenta just at the edge. The classic Right Bank nose unfurls gradually with aromas of sun-warmed black raspberries, griotte cherries, and sweet white tobacco, along with fleeting suggestions of eucalyptus and exotic spices as the wine evolves in the glass. On entry, the wine is meaty and succulent, building to a burly, lingering, rich mid-palate, loaded with a cornucopia of black and red fruit flavors that echo the nose; lightly seasoned with pine needles, toasted coconut, and baker’s chocolate – all framed in sinuous, assertive, ripe fine-grained tannins. Almost California-like in concentration and texture, with dusty minerality and fresh Right Bank acidity that carries the flavors through a long, elegant finish. Drink now – 2030. — Moore Brothers Wine Co. — 5 months ago
The Château Reverdi 2016 is comprised of 60% Merlot, 30% Petit Verdot and 10% Cabernet Sauvignon aged for 12 months in small French oak barrels, 10% of which are new. First, use a good large glass. This is a classic Listrac-Médoc in a very great vintage, and it needs room to stretch out. Complex, exotic aromas unfurl gradually, and then erupt from the glass, with sun warmed wild blackberries, ripe cassis, griotte cherries, and eucalyptus moving in and out of the foreground, adding Perigord truffles, crushed violets, and freshly sanded cedar, as the nose evolves in the glass. On entry, the wine is concentrated, structured, and palate coating, with a solid core of wild blackberries, fresh fennel, and sweet black currants that echoes the nose —the Petit Verdot showing through with its muscular, fresh raciness, and the flavors are wrapped in plush, luxuriant, fine grained tannins. Drink now, for its incredible primary black fruit, or lay away in a cool dark cellar for at least a decade.— Moore Brothers Wine Co., Brooklyn — 7 months ago
The Givry is sourced from the best parcels of the family’s six hectares near their home in Poncey, in the village appellation of Givry (wine from grapes that don’t make the cut is sold in bulk to a négociant). The wine is fermented with natural ambient yeast in concrete vats. Two-thirds of the wine is aged in a mix of neutral oak barrels, with the remaining third matured in concrete before bottling.
The wine is a limpid crimson red Burgundy with inviting aromas of brambly red fruit, including wild strawberries, red currants, lingonberries, and spiced plums, along with suggestions of wild thyme, garden lemon balm, forest mushrooms, and fresh sage.
On the palate, the wine is juicy and firm; crunchy, transparent, and vibrant, with engaging mineral-saturated red fruit flavors that echo the nose, along with suggestions of eucalyptus, white pepper, cardamom, and green tea. Over time in the glass, the wine grows more voluminous, yet always remains accessible, well-integrated, and refreshing. —
Moore Brothers Wine Co. , Brooklyn — 7 months ago
This isn’t a Malbec. But if you’ve ever tasted a blockbuster Fabre-Montmayou Malbec, another great review and 95 points from Decanter, lobbed onto such a modestly priced wine shouldn’t be a big surprise.
And for everyone who hasn’t yet tasted an Hervé Fabre wine, let this dark purple, sun-warmed sweet raspberries and black cherries-infused Cabernet Franc be your introduction to one of the greatest winegrowers in Argentina.
Praised by the judges at the 2020 Decanter World Wine Awards for its “ripe nose with fresh red fruits and lively notes of green vegetables and capsicum,” this is the Fabre wine that walked off with a Gold Medal, and was recently featured by Eric Asimov of the New York Times as one of “20 Wines under $20 That Revive and Restore.” — Moore Brothers Wine Co.
— 5 months ago
Atypical of orange wines I generally favor (i.e., funky, tart) and more like a dry sherry, with a small hint of sparkle. But this is exceptional and I have to think adventurous wine drinkers would love it. We had it with a spicy dish and it also brought out apple-like sweetness. — 6 months ago
First, use a large well-shaped glass (this limpid, soft yellow-gold Monthelie is Burgundy, after all, and another textbook example of how fine wine evolves over time after it’s poured). The nose unfolds like a peacock’s tail, with aromas of salted Seckel pears, ripe white peaches, Marcona almonds and lime blossoms moving in and out of the foreground, adding fleeting suggestions of lanolin, balsa, linden, and parsley as the nose develops over time. On the palate, the wine is impressively concentrated, at the same time delicately textured,with an overriding impression of freshness and self-confident elegance. Ample, focused flavors echoing and magnifying the beautiful stone fruit nose are seasoned with palpable briny minerality, and persist in the long, sweet-spice-and-white-pepper seasoned finish. Drink now–2033. — Moore Brothers Wine Co. — 7 months ago