Ken F

9.2

A great blend of red wind @Luigino's Parmigiana — 13 days ago

Klaus Denecke Rabello

9.5

Belíssimo vinho que se bebe fácil. Acompanha bem comida vegana (do Tevas). — 3 years ago

Scott@Mister A’s-San Diego

9.1

2016 vintage. Currently full of lies and deceit. Much sandbagging despite lotsa manual agitation. Full nose of spearmint, smoke, mocha and cedar but not translating to the rest of the experience. Some blue fruit in the flavor profile. Very silken and pretty but not ready to perform just yet. Stagefright. 6 months? A year? Thinking it will be starting to fire in 2023. Body definitely lighter than the excellent 2015 effort. Don’t think this will be as long-lived but it may rival the 2015 as a 9.4 or so when it finally brings it all together. — 5 years ago

Robert

9.0

Pineapple — 5 years ago

Shun Kikuchi

9.0

for me it has its own style of both relatively sharp acidity & slightly faded fruitfulness, like Grand Reserva. it seems it needs more time like at least 3-5yrs for matured pleasant cedar and forest like aromas.


PRODUCTION
Fruit is sourced from a variety of sites ranging from the sandy gravel soils of the Firgrove and Raithby ward to sandy/loamy granite soils of the Jonkershoek ward. In essence, it is a blend of Stellenbosch Cabernets showing the variety of terroirs to be found, all harvested by hand at optimal ripeness. Five days fermentation in open concrete tanks with temperature control and regular manual plunging and pump-overs. The malolactic fermentation was carried out in lined concrete tanks after which the wine was transferred to 225L French oak barrels (25% new oak) where it was matured for 20 months. — 6 years ago

Anya Spethmann

8.9

Tasty and bright. It could have just been me and the day, but presented as straightforward and just a touch less than completely refined.

TYPE OF SOIL: White clay & Lutetan limestone
GRAPE VARIETIES: 70% Cabernet Sauvignon, 30% Mourvèdre, Pinot noir, Sauvignon, Petit Manseng et Muscat
VINIFICATION: Bleed Cabernet Sauvignon grapes from the younger Daumas Gassac vineyards. The “free-run” grape juice is then fermented in a closed tank so as to retain all the fermenting gas.
TOTAL PRODUCTION: 52 000 bottles
MATURING: 3 to 4 months in closed stainless steel tank.
HARVEST : 100% Manual.
YIELD: 45 hl/ha
ALCOHOL BY VOL.: 11,5% Vol. — 8 years ago

John Miller

8.9

Spicy, medium bodied pinot. More zin like than burgundy or willamette. Long finish, with nice acidity. Cherry, black fruit, oregano, and vanilla. — 8 years ago

Kristen Grimes

9.3

Tart cherry aromas and a lot of herby notes, light on the palate with tart acidity and lots of herby earthy tannins. Going to be yummy w steak fajitas! — 2 months ago

Jamie Lauder

9.2

2015 vintage.
Tinto Fino (Tempranillo) grown in gravel soils outside the village of Sotillo de La Ribera in the vineyards of Nogales, Monticello and Arenales at 870-890 meters.
Manual harvesting in individual boxes , gravity feed , natural yeast and 18 months barrels aging.
Bright, deep ruby red in the glass.
Dark plums, underbrush, rosemary and herbs on the nose.
Black fruits, currants, savoury, earthy, and tobacco with an astringent, long dry finish.
The oak is well balanced so give it 5 years.
We grilled rack of lamb and many Chorizo Sausage with this wine. — 4 years ago

Scorewine

Wine writer http://www.israelwines.co.il

9.1

This 100% Ottavianello is coming from From Carovigno Brindisi, manual harvest followed by aging in French Barrique for 12 months.
The wine is light elegant, fruity and complex, it has a lovely ruby color.
The nose is full of red berries, followed by a touch of orange blossom, bing cherries, red cherries, vanilla, a touch of mint and sweet spice .
Medium body, round smooth, elegant, superb fresh acidity, mid elegant tannins, elegant fresh delicious finish.
My score 91, drink to 2025 — 5 years ago

Ely Cohn

9.4

The wines from Maria Lopez de Heredia are Riojan by the instruction manual and are also completely saturated with the soul of a little fire cracker of a woman so lovable I just want to be friends with her. Can we be friends?

My 2006 is a blend of elegantly restrained moderately extracted Tempranillo, Garnacha, and treated oak - flavors and aromas you can start to connect across the LDH portfolio.

Cherries and dried strawberries, a bed of mint and basil. On the palette, a drawback from fruit to high acid mineral salts. Then into darker cherries, prune, rosemary, mint, and saddle leather. Bravo. — 5 years ago

Samuli Jokipaltio

9.3

Rimessa Roscioli limited edition bottling, manual decorgement 2019. Clear nose, with only slight citrus aroma. Smooth, lovely to drink. Faint sulphuric tail. — 7 years ago

Randy Fuller

9.1

95% Sémillon, with the rest divvied up between Sauvignon Blanc and Muscadelle, affected by botrytis.
This is a rather lightly colored sweet Bordeaux that exudes the apricot-and-earth nose I get from all of this type. The minerality isn't terribly strong, but it's nice just the same. The palate is sweet and tasty with an easy acidity and a bit of a tart finish.
— 8 years ago

Jordi Farre

9.0

Cultiu orgànic, vendimia manual, criança en bóta durant 1 any, després 6 mesos en dipòsits inox per estabilitzar i clarificar. Olor a nous, pell i vainilla. En boca molt rodó i nervi, amb caràcter, acidesa cítrica, molt llarg, fantàstic per ser un Village. 65€ a Vinacoteca. Molt bona Rcp. — 9 years ago

William Imler

9.4

Great Malbec and a good price! — 8 months ago

Jay Kline

9.2

Apropos, the vines for “La Chapelle” are adjacent to the chapel perched at the very top of the Mont Brouilly where it is quite dry and the soil is very poor. The vineyard is also remarkably steep making manual harvest essential.

Popped and poured; enjoyed over the course of three days. Fairly consistent throughout but I felt it was most enjoyable on Day 2 and 3. The 2022 “La Chapelle” pours a deep ruby/purple color; medium viscosity with moderate staining of the tears. On the nose, the wine is youthful and fresh with beautiful notes of tart blackberries, red plum, wet stone, a combination of red and purple flowers, licorice, dried green herbs, some wood varnish. On the palate, the wine is dry with medium tannins and medium+ acid. Confirming the notes from the nose. The finish is medium+ and has a stiff spine of minerals. This is a cerebral wine compared to “Godefroy” (which is almost quaffable in comparison). Drinking well now to enjoy its freshness but will undoubtedly drink well through 2037+. Thanks for the assist @Lyle Fass — 2 years ago

Roberto Gomez

9.0

Inspección:
Semi turbio con presencia de Sedimentos
Color: Granate Picota
Intensidad: Media
Viscosidad: Media Alta
Menisco: Variación de Ribete Corta sin segundas tonalidades

Olfato:
Intensidad: Media
Frutas Maduras
Frutos Obscuros (Ciruela,Higo)
Flores: Violeta
Presencia de Madera
Extras: Caramelo, Trufa

Gusto:
Semi Seco
Cuerpo: Medio
Acidez: Media
Alcohol: Medio
Taninos: Bajo
Complejidad: Media
Final: Medio Corto

Notas: Un vino más Artesanal que Comercial en el que se degusta y sienten las orgullosas manos que elaboran y comparten una tradición familiar.
— 5 years ago

Nick Miller

9.0

Dark and full bodied flavor with clean finish — 7 years ago

with Robin

Peter Anthony Riso

8.9

MEBAC SCEA Bellevue Peycharneau Proprietaire Pineuilh, Gironde
70 Merlot 30 Cabernet Sauvignon
Saints-Foy Bordeaux AOC
Award winning every year, extraordinary Wine produced from a 37 acre hillside, on the far-eastern border of Bordeaux, near Bergerac.
Following manual harvest and sort, grapes are cold soaked 8 days at 50F to extract fruit and color.
Fermented 7-10 days at 83F in thermo-regulated steel tanks, pumping over three times a day.
Micro-oxygenation during fermentation obtains Fruit, richness, and silky Tannins.
Aged 12 months in French Oak barrels, 1/3 New Oak.
Deep purple color.
Intense, expressive nose of Red Cherries, Blackberries, Toast, Licorice.
Rich, concentrated mouthfeel, silky Tannins, smooth long finish.
Serve on own, or with steaks, pork loin, lamb chops, turkey, cheeses.
14.5%ABV — 7 years ago

Linden McGreevy

9.0

Light prickly cranberries with soft tannins. No manual pressing, only gravity utilized. — 8 years ago

with Elena