Vanessa

9.2

Tonight, we’re sipping a delicious Poggio Antico Brunello di Montalcino DOCG (2012).

The vineyards of Poggio Antico are situated on some of Montalcino’s highest hills (>1,500 ft elevation), overlooking the beautiful, sun-soaked landscape of Tuscany.

In a warm climate, high altitude sites like this benefit from a comparatively lower air temperature, greater diurnal range (warm days, cool nights), and enhanced solar intensity, particularly when vines are planted on hillsides, angled towards the sun.

These conditions (among others) are important for quality winemaking, for example, the intense sunshine promotes grape ripening (sugar accumulation; development of flavors, tannins, color), while the cooling influences help retain acidity and more delicate aromas in the grapes; they also enable a longer ripening period overall, setting the stage for a well-balanced, concentrated wine.

It was interesting to learn that Poggio Antico vinifies and matures its Sangiovese according to detailed soil units, leveraging what it calls a “geological symphony,” as a significant part of the terroir expression. It later blends (or “harmonizes”) these units with the aim of creating balance and complexity.

As a Brunello di Montalcino DOCG, this wine must be 100% Sangiovese and could not be released from Poggio for at least 5 years from the harvest, during which time it aged for at least 2 years in oak. Poggio exceeded these legal minimums by aging this wine for 4 years, including 3 years in traditional Slavonian oak barrels and one year in bottle.

We paired this wine with a homemade Bolognese. The spices of the sauce lent symmetry to the spice (nutmeg, clove) notes in the wine, which didn’t compete, but, rather, complemented each other. Also, the fat in the ground sirloin (along with the salty parmesan and decade+ of maturing) helped smooth the high tannins of the Sangiovese, enhancing our palates’ experience of other delicious dimensions.

It was molto bene! Cheers! — a year ago

with Deked1

Dean Crumpacker

9.5

Great, balanced chardonnay. Subtle but solid fruitiness, and fun, almost serious. I would pair it with anything, but is probably aim it with a good Scottish cheese or fish. Good by itself, I'd get two bottles just to be sure it doesn't go too quickly. Highly recommend. — 4 years ago

with Kitchen

Nathan Renfro

9.4

It’s been about a year since my last bottle of the 14 Howell. Comments remain the same. Even with a brief 30 min decant it’s drinking well. Tannins softening nicely, fruit still ripe and strong, well balanced. Will aim to keep trying a bottle each year and see how it evolves. — 2 years ago

Gene Buonviri

8.9

The legacy : great grandfather, grandfather and father.
The dream : own the land, begin building the brand with the aim of producing only quality wines.
From traditional Piedmont this Dolcetto is known for its expression of bold blackberries, blueberries and plum and a hint of allspice with an excellent balance of mineral, tannins and acidity. Excellent pairing with Tagliatelle & Bolognese Sauce — 2 years ago

Danielle Shea

9.9

This is what WA syrahs should aim to be! Rich, deep palate. Bacon fat, cassis and musk on the nose with notes of black fruit, charcoal and bold spices. Pairs just as well with BBQ as it does dark chocolate. — 3 years ago

Magnetochem

9.1

Today it’s time for "Destí" with Grenache only, by Merum Priorati @merumpriorati. It comes from the vineyards that are halfway up the slopes of this winery. A friendly but powerful Priorat wine with body and very balanced. "Destí" (destination) symbolizes the place where wines of Merum aim for, no more and no less than Heaven. Which one is yours? #dovinsdelaterra #doqpriorat #vinscatalans — 4 years ago

Vanessa

9.1

Basilicata is a mountainous region in southern Italy, where you’ll find the majestic Mount Vulture, an inactive volcano, which is home to some of Basilicata’s best-known wines made from the Aglianico variety, a dark, thick-skinned variety.

Yet here we have a luscious white wine made with 50% Greco and 50% Fiano varieties offering a concentrated intensity of floral, white blossom, guava, passion fruit, melon, and mango aromas and flavors that will knock your socks off.

This wine is refreshing and easy-drinking. It would be an excellent solo sipper or complementary pairing with a variety of seafood dishes.

Vigneti del Vulture was founded in 2009 with an aim of producing wines from indigenous varieties, made in an internationally-appealing and accessible style. This lovely wine hits the mark.

Vigneti del Vulture, Pipoli Basilicata Greco-Fiano (2019). ABV 12.5%. — 2 years ago

with Deked1

Anthony Kardonsky

9.3

Crisp & tasty Muscadet. Enjoyed with chicken & Greek salad; will aim to pair with seafood next time. — 2 years ago

Jesse Hudson

9.2

Soft approach. Muddled cherry. Short finished. Light tannin. Smooth finish. Punches above its weight. Very likely to age gracefully. If you want a jammy muskyish Pinot - aim for 2023 — 4 years ago

with Jeffrey

Justin Hansohn

9.2

Just what you want from an aged Northern California Cabernet. The aroma is a delicate perfume of perfectly grown, perfectly made into wine with no aim at overachieving, total purity. All the tannin has completely softened and the aroma of graceful aging is present. The granite can be felt in the mouth and dense rough texture that has been worked almost smooth over the last 25 years. The terroir signature is not super loud in this, but I’ll take the overt and delicate pleasures that this offered and forget about that. Good to the last drop. Lots of sediment in this which I really don’t mind, but good to note for anybody digging into a bottle. Extra point for being completely natural and achieving such a clean and pure pleasurable result at 25 years of age and having only arrived in the mail one week ago. Remarkable. — 4 years ago