Ceccherini Cristiano

9.0

Syrah made in a Sicilian style, nearly nero d'Avola like i would suggest.
Fresh, crunchy, vibrant.
Spadafora has become very much hands off in the last few years. Certified organic, wild fermentation and no sulphites added to this wine. I love the label that says 1.8kg per plant.
Great effort. — 3 months ago

Daniel M

8.9

I hadn't had this wine in a couple of vintages and I always have had a sweet spot for it. It's a bit more austere and serious than previous vintages I tasted, and a bit more complex too.
Licorice, blackberry, leather, a touch of mint, some Cola notes and some heat... Wow it's a serious nose, a lot let's playful and fruitful than in my memories. The palate shows a great acid drive, some serious grip, some width, some matter on the edges, a nice blackberry note through and through, along with, again, these Cola notes that I usually associate with natural gamays from the Beaujolais region, some grippy tannins kick off in the rear, powering a long, fruity, grippy finish that lasts for a very long time. These tannins tend to make the wine a bit more austere and complex but the Cola notes remind you it's an organic, natural wine style too. I like it very much. And this is the entry level cuvée of this Domaine! — a year ago

Vanessa

9.0

Here’s a Nero d’Avola wine hailing from the Eloro appellation on the southern end of the Island of Sicily, just off the “toe” of mainland Italy.

It was produced by Cantina Riofavara, a family-run estate (by the Padovas), employing natural and organic practices in the vineyard, with a keen focus on cultivating native Sicilian varieties, such as Nero d’Avola.

Nero d’Avola (aka Calabrese) is a prized black variety, and among the most planted, on the island; as a late-ripening grape, it thrives in hot, sunny environments, such as Eloro, allowing it to reach complete, juicy maturity by harvest time.

Following the primary fermentation of this wine, Riofavara matured it for an additional 14 months in oak barriques (smaller barrels), followed by 4 months in bottle (left unfiltered) before release, helping to soften the tannins and integrate the constituent parts of this wine.

The result? A gloriously deep ruby wine with plush notes of black cherry, black raspberry, plum, pomegranate, violet, desiccated rose, black licorice, star anise, nutmeg, vanilla, clove, sweet tobacco, pencil shavings, and wet earth, on the nose and palate. It has lively acidity, medium alcohol (13.5% ABV), and chewy tannins.

This wine is nuanced, multi-faceted, and brings a fine balance of plentiful fruity, earthy, and spicy qualities, which complement the medium (+) and textured tannins. The finish lingers.

It transports us to the southern tip of Sicily, where we can feel the radiant sunshine on our faces; that which gives life to the surroundings… Cheers to delicious wines that offer a sense of place! — a year ago

with Deked1

Jay Kline

9.2

Recaredo, the legendary producer of Cava, has a still-wine label called Celler Credo where the primary focus is highlighting the Xarel-lo variety in the Alt Penedes. All of the wines are biodynamic and certified organic. This particular example comes from the family’s Serral del Bosc vineyard and has extended contact with the skins (in excess of a week). The results were more than intriguing.

Popped and poured just slightly chilled. The 2012 Estrany pours a bright gold color with medium+ viscosity and there’s even a little sign of some sediment in the last couple of pours. On the nose, the wine is developing and extremely floral with a fascinating mix of white and yellow flowers, apples and pears, some orange essential oil, and some stone fruits is the mix as well. On the palate, I think the wine is dry but almost comes across off-dry. Low tannins and I think the acid is sneaky, in the medium+ range. Confirming the notes from the nose. The finish is long and complex with palpable texture. This was a really fun pairing with causa limeña. I would say drink now but I’m sure it has plenty of what’s necessary to cellar if a bottle got forgotten. By the way, this wine is quite rare with only about 100 cases made in 2012. Bottle No. 388 — 8 months ago

Jay Kline

9.1

Brought to dinner at Au Courant. This bottle of the 2006 Corte Pavone Brunello di Montalcino has been stored in my cellar since release. The wine pours a deep, turbid garnet color with a near opaque core. On the nose, the wine exhibits powerful aromas of desiccated cherries and blackberries, leather, cocoa, and dry organic earth. On the palate, the wine is dry with medium+ tannins and medium acid. I would place the alcohol at high. The finish is long and savory. I’ve got to say, compared to my last bottle from 2016, this has evolved a lot more than I expected. The 15% ABV is less hidden and this is now a vinous wine. While I have no fear of these dropping off a cliff, I’m not expecting any positive evolution at this point. It should be noted that this bottle threw an enormous amount of sediment so I highly recommend decanting that off prior to service. Drink now and over the few years. — a year ago

zachholesun

9.9

Da Cesare - Rome - 2022 — 2 years ago

Bob McDonald

9.0

We went off grid with this wine to accompany a delicious cheese selection. Had all the CdP descriptors without being heavy - medium to full bodied. Earthy with red berries - a tarry note. Good without being very good even with the age. — 9 months ago

with Byron

Jay Kline

9.1

Popped and poured. The 2011 Barbera d’Alba pours a deep, garnet (with some purple) color with a near opaque core. Slightly hazy. No signs of particles or gas. Medium+ viscosity with moderate staining of the tears. On the nose, the wine is vinous. Boysenberries , mulberries, dark cherry, braised beef (no cap), oiled leather, dried leaf tobacco, organic earth. On the palate, the wine is dry; medium tannins and medium+ acid. Alcohol is medium+. Confirming the notes from the nose. This is really tasty right now. While I don’t think this is going to fall off a cliff soon, I also don’t think there is any reason to hold any longer. Drink now and enjoy while the fruits are still nicely balanced with the secondary characteristics. — a year ago

Martinez

8.9

One of my favorite Aligotés at La Paulée Off the Grid tasting. From two parcels in Meursault. Crisp, fresh — 2 years ago

Martinez

9.1

Highlight from #lapaulée off grid — 3 years ago