Araldica Gavi, 2011
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, 2009
From the vineyards on the outskirts of Šibenik, Croatia, comes this babić by winemaker Vinko Piližota. Aged for 12 months in large Slavonian oak, this babić gives us aromas of ripe dark fruit, particularly blackberries, blueberries, plums, and figs.These aromas are accompanied by the typical earthiness and barnyard of the babić grape, which is what gives this wine a certain body weight. The palate is traditional babić – smooth, yet firm, mouthwatering acidity. It is gamey, and its petite tannins allow for a gentle finish. A very friendly and intriguing character invites you to keep on sipping. Enjoy with red meats, wild game, cured meats and cheese.
Babic Pilizota vrhunsko, 2008
T he Piližota family brought exceptional quality back to the babić grape varietal.Piližota Babić (Premium) is what a babić should be! T his wine comes from Primošten, Croatia, the location of one of the most beautiful vineyards in the world. So exceptionally stunning, they are being considered as a UNESCO World Heritage site! On the nose, it has its very unique and typical scents of barnyard,earthiness, laced with dark, warm fruit and spices. The palate gives us layers and layers of complexity. At first, warm, sweet spices, followed by deep, dark fruit,plums, figs, tobacco and dried herbs. A wine that is sure to change your wine world!Are you ready?!?
Baricci Brunello di Montalcino, 2007
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
"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."
Benmosche Dingac, 2009
The tannins present in the wines come from the extremely thick skins that Plavac Mali grapes have, and not from the barrel. These juicy tannins and fruit/earth character are what give the wine its structure, cellar aging potential, and uniqueness. Everything is dry-farmed, harvested and cultivated by hand due to the extreme steepness of the vineyards. There is no spraying, native yeasts are used, and the wines are very coarsely filtered, if at all.
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.
Bura Dingac Plavac MalI, 2009
Located on the steep 45 degree Southern slopes of Peljesac Peninsula known for its big reds, Bura vineyards produce the most unique, delicious and prestigious wine to ever come out of the Dalmatian Coast. As much as there is talk about all the different wineries and winemakers in Croatia, no other winemaker stands out more than Niko Bura and his sacred Bura Dingač. Niko Bura’s vineyards are fully organic and are the truest expression of the microclimate and land of Croatia’s southern Dalmatian coast. The Bura family has a one of the longest traditions of winemaking in Dingač, spanning over five generations. Typical bottle production of Bura Dingač is very limited (between 1,400 to 2,500 bottles, depending upon the year) and that is why every bottle opening should be
treated as a special occasion. Made from slightly raisined grapes and vinified in native yeasts, Bura 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.
Cantele Primitivo, 2009
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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