Araldica Gavi, 2008
Clean, fresh and really inviting on the nose (and on the palate), with floral, green apple, touch of pear and citrus aromas. Very crisp mouthfeel, vivid and very enjoyable, with a good fruit richness and concentration. Zesty citrus fruit characters in the mid-palate with racy acidity and bright mineral notes. The finish is fairly long and clean. A delightful summery wine to enjoy as an aperitif, fresh vegetable or fruit salads. Somewhat ideal when combined with melon and Parma ham in the middle of a warm afternoon. 88 points Wine Advocate
Arriero Reserve Cabernet Sauvignon, 2008
The Gonzalez Family has cultivated the vine in the same plot of land for over 100 years. The Hacienda del Plata estate is situated in Chacras de Coria, a prime location in the department of Luján de Cuyo, Mendoza, at an altitude of 3,149 feet above sea level. The winery, with an annual production of about 6,000 cases, sits among 45 acres of Malbec and Cabernet Sauvignon vines planted in 1995-97 on fertile, sandy soil with some gravel. Vinification: Traditional winemaking, starting with a cold maceration for 48 hours at 8-10°C, followed by 15 days of fermentation at 24-26°C in stainless steel tanks, pumping over 3 times daily
Ageing: Free-run and press wines were aged separately in 2nd use French and American oak barrels of 225 liters for 12 months, then blended with 20% un-oaked wine and further aged in bottle for 10 months before release
Chemical analysis: Alc. 13.8 %, Total Acidity 5.96 g/l, Res. Sugar 2.65 g/l, Dry Extract 27.94 g/l, Total SO2 96 mg/l
Tasting Notes: A wine full of character, with aromas of black pepper, vanilla and coconut and some spice. Well-structured and balanced, it has a persistent and smooth finish. It is an excellent partner for camembert cheese, venison, grilled or roasted beef and lamb dishes, as well as spicy tomato based pasta dishes. Serve at 62-63°F.
Babic Pilizota kvalitetno, 2008
Babić (bah-bich) is an indigenous grape variety of Northern Dalmatia. While the grape is believed to be related to Dobricić and Plavac Mali, Babić wine is softer and smoother. Like other Dalmatian red varietals, Babić thrives in poor stony soils on the Southern slopes facing the Adriatic Sea. Dry Red Wine, 13% by vol., ph 4.8g/l, total SO2 72
Color: Ruby-red
Soil: Limestone and dolomite on karst base
Altitude: 200-300 meters a.s.l.
Harvest: Manual
Maturing: 12 months in large oak casks
Tasting note: Dark fruit, plum, tobacco and dried herbs. Medium body, smooth, pleasant acidity and limestone minerality. Serve at 60-65F
Babic Pilizota vrhunsko, 2007
Dry Red Wine
14% by vol., ph 3.83 g/l, total SO2 70
Color: Ruby-granite
Soil: Limestone and dolomite on karst base
Altitude: 200-300 meters a.s.l.
Harvest: Manual
Maturing: 6 months in barrique oak casks
Tasting note: Warm, sweet spices, dark fruit, plum, figs,
tobacco and dried herbs.
Medium-full body, smooth, great balance, long finish. Serve at 60-65F
Baricci Brunello di Montalcino, 2005
Nello Baricci, one of the 26 founders of the Association of the Brunello di Montalcino in 1967, is the personality who most represents the host of small producers who contributed towards making the Brunello di Montalcino the great wine it is today. His farm, Colombaio di Montosoli, has always been one of the great crus of the Brunello and is a small set-up that has made its name thanks to the quality of the wines and the seriousness and honesty of the Baricci family.
Tasting notes: Ruby red color, tends to garnet red with ageing. Complex aromas with hints of violet and forest fruits with essences of plum and cherry combined with oak shadings, vanilla spice and blackberry. On the palate the wine is warm and velvety, shows a well-integrated balance of tannins and acidity. Rich structure and great elegance. Enjoy it with red roast meat, noble game and aged cheeses. Serve at 64F or age for years at 55F
Baricci Rosso di Montalcino, 2008
"Nello Baricci, one of the 26 founders of the Association of the Brunello di Montalcino in 1967, is the personality who most represents the host of small producers who contributed towards making the Brunello di Montalcino the great wine it is today. His farm, Colombaio di Montosoli, has always been one of the great crus of the Brunello and is a small set-up that has made its name thanks to the quality of the wines and the seriousness and honesty of the Baricci family. Tasting Notes: Intense ruby red color, hints of violets, fresh cherries and plums on the nose. Great structure and personality, inviting drinkability. Enjoy it with pasta with meat sauces, soups, roasted and grilled red meats. Serve at 62F."
Bisol Prosecco Jeio NV, 2008
Bisol NV Prosecco Jeio reveals notable freshness,vibrancy and crispness in its green apples,flowers and sweet spices. There is terrific energy and harmony here,but like most Proseccos,the wine is best enjoyed in iys exuberant youth. 88 points Wine Advocate.
Bodegas Las Orcas Decenio Crianza, 2004
Bodegas Las Orcas is a classic styled and earth driven Rioja from the Alavesa region. Heavily reliant on old vine Tempranillo, these wines are dry farmed and fermented with native yeasts. All of the wines are bottled unfined and unfiltered and are matured in older
oak, about half French and half American. This is a 3rd generation winery.
Bura Dingac Plavac MalI, 2006
The Bura family has been making wine on the Peljesac for five generations. Here, Niko Bura continues to raise Plavac Mali by hand in the vineyards of Dingac and Postup, and vinify the grapes at his cellars just over the mountains, reached by a famous one-lane tunnel that connects the precipitous grape-growing slopes with the inland valley. Bura Plavac Mali is produced in limited amounts from slightly raisined grapes vinified with natural yeasts and matured in French barrique for 12 months, then bottled unfiltered.
Tasting Notes
Bura Plavac Mali is a masculine wine of high extract and up to 15% alcohol, with intense black fruit on the nose, along with pine and a note of dry hay. The wine is full-bodied with ample acidity and tannin to support the lush, creamy black fruit including figs and blueberry jam and earthy notes of the palate. This extravagant wine is a natural match for the lamb dishes of its home country, and pairs well, too, with venison, hearty roasts and complex stews.
Cantele Primitivo, 2006
The violet reflections of this deep red wine are complemented by the unique, intense bouquet and spicy aroma. The wine is full bodied and conveys a velvety warmth. Perfectly paired with game, roasted or braised meat, hard mature cheeses. Smokey oak meets juicy cherry in this meaty Primitivo. Match teh chewy tannins with burgers fresh off the grill.88 point Wine@Spirits
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