David T

Independent Sommelier/Wine Educator

9.4

I bought this as Sofia & I visited the property in September of 2015 when this was being birthed. I meant to enjoy it on her birthday a while back but ended up in the ER from food poisoning I had at a restaurant. Ugly for a week.

Franciacorta is Italy’s sparkling region much like Champagne is to France. It is very near to the Italian summer hot spot, Lake Garda.

The body on this is beautiful, rich, almost fluffy with tiny beads. Starts with lemon chiffons, green apple, grapefruit, yellow melons, some lime notes, white cream, dry herbs, white spice, slightly moist, powdery to crushed chalkiness, saline, yellow & white flowers, perfect acidity and a well made, knitted, beautiful balanced & tensioned, elegant finished that lasts two-minute that falls on minerality.

Annamaria Clementi Reserve is tribute to the founder, Maurizio Zanella’s mother and made in only the very best of years.

It is a blend of; 82% Chardonnay, 15% Pinot Nero & 3% Pinot Bianco. 6 months is small oak casks, 63 mg of sulfur dioxide per L. Zero dosage and 13% alcohol.

Happy belated birthday honey! — 2 days ago

Matt

9.6

In a great spot. Appears to have really shed some baby fat, the sucrosity of the fruit diminshing and the mineral and tertiary notes coming to the front. Lavishly textured, great length, a wonderful accompaniment to an array of vegetable dishes. Pineapple upside cake, roasted nuts, cooked yellow plum, marmalade, garrigue, cruahed stones, yellow blossoms, marzipan and honey, cream, olive oil. — 2 years ago

Lee Pitofsky

9.4

It seems as though 2016 white Burgundy is starting to be coming around, whereas the vintage was once a bit awkward and often showed disjointed. ‘Micro’ Domaine Lamy-Caillat is really making fantastic wines and being so elusive, it was great to spot on the excellent list at Daniel. A gentle decant gives it the little kick that it needs to intensify its green apple and rich yellow fruit expression along with a spice tinged, saline and smoky mineral infliction. The palate shows great concentration, density and textural richness and the full bodied opulence of the La Romanée site is cut seamlessly by its zippy citrusy acid spine. Gimme more Lamy Caillat! — 3 years ago

Brent Young

9.3

Served this beauty on 2 occasions with Vinloq Preservation

DAY 1
👃Precocious yellow fruit (grapefruit and lemon) and green apples, flinty minerals, white pepper, and grassy herbals
👅Lemon oil with white pepper and spirited minerality. The fruit is more round and more restrained than on the nose.
Salty. Great acidity. The oak treatment is spot on. Long dry, mineral laced finish. So good

The remaining wine was Slow Decanted in my refrigerator and finished a week later

DAY 7
Such a glorious nose on this burgundy. Really delightful. White flowers and peach and even some tropical fruit notes. Flinty and expressive. Totally lovely on both occasions

I knew this was likely young but I was curious to try my first bottle. It's clearly drinking well now but it's going to be stellar with more bottle age.
I am looking forward to revisiting another bottle in time🥂
— a year ago

Lee Pitofsky

9.6

While not necessarily my favorite vintage for Raveneau, I’ve been finding many other 16’s to be in a great spot of late, much more so than even just a year ago, further proving the frost burdened growing season has become a year of terroir over vintage for white burg. Such is the same for 16 Valmur, and a requested pre-dinner multi-hour decant served well to reveal its layered aromatic complexity and depth of yellow orchard fruit with exotic spice, crème fraîche and wet stones. The palate is rich, deep and textural, really filling out with air, continuing to gain in weight and power and concluding with an incredibly persistent saline and mineral laced finish. Last sips were the best.
Code yellow ftw ✨ — 2 years ago

Lee Pitofsky

9.4

In such a great spot right now after a short decant flaunting signature and classical layers of yellow fruit, an oyster shell minerality and a refreshing sea spray salinity along with a waxy weighty texture that’s cut seamlessly with its racy lemony acids. Great bottle! — 3 years ago

Lee Pitofsky

9.6

Notoriously a terrific vintage for PYCM, 2011 Perrieres, its top Meursault bottling is absolutely stunning tonight, in a killer spot and firing on all cylinders wafting from the glass with layers of yellow orchard fruit, white flowers, pastry cream and marzipan. The palate has superb definition, incredible minerality and racy citrusy acids each providing freshness, energy and balance to its intense richness, which lead to its long mineral inflicted finale. There will never be enough PYCM Perrieres for the world. White burg at its finest. — a year ago

Jakub Kalinowski

9.2

In a beautiful spot right now.
Ripe yellow fruit, expressive, slightly waxy, with the limestone linearity in the background. Amazing purity, nice depth, great energy.
On the palate this is complete - great flow, juicy acidity, ripe lemons galore with a backdrop of ripe peach & renclode plums. Plus a spicy mouthfeel.
Drinking beautifully right now. — 2 years ago

Severn Goodwin

9.2

2019; Decanted 2H.

Nose has dried pineapple, wet plywood, dried lemon zest, dehydrated mango, vanilla and peach cobbler.

Palate has pineapple core, ripe yellow apple, clementine zest, mango with a nice bite of acidity.

So youthful! We're really looking ahead to how these develop over the next 6-8+ years, as that seems to be the sweet spot on this particular site. (Heck, the 2013's are still drinking amazing.)

24H Update:
Nose has overflowing pineapple & vanilla and crushed lemon peel.
Palate has warmed vanilla ice cream, mashed ripe pineapple with faded acidity. The vanilla notes are very present today. — 3 years ago

Jamie Lauder

9.1

2020 vintage.
This is always a fantastic wine for the price.
White flowers, white peach and wet stone on the nose.
Fruity and floral with golden apples, yellow peach.
Intense, round and fresh with lots of citrus and green almond on the finish. Beautiful citrus and mineral finish with one not overwhelming the other.
We sautéed local Ling Cod fillets and Spot Prawns with this. — 3 years ago