92/100 Punkte Robert Parker, June 2016 The intensely yellow-colored 2005 Vertus Premier Cru Coeur de Terroir is a partly barrel-fermented (malolactic included) Chardonnay from the best parts of Vertus. Disgorged in April 2015 with five grams of dosage, this is a rich, round and full-bodied cuvée with great finesse and elegance. Chalky textured, the finish is pure, fresh and salty. The ripe Chardonnay fruit and chalky minerality are really persistent. This is a perfectly balanced and well-structured Vertus cru that is ready to be enjoyed today, but can be cellared for five or more years.
93/100 Punkte Robert Parker 31st Aug 2018 Doquet's 2006 Vertus Premier Cru Coeur de Terroir is a selection from the best and oldest Chardonnay vines in Vertus. Fermented and aged on the lees, 60% in small oak barrels, it was bottled in April 2007 and disgorged as Extra Brut in July 2017 (with a dosage of 4.5 grams per liter). This is a highly aromatic, ripe, elegant and pretty sexy 2016 with lovely iodine and very fine (sweet) brioche flavors. Round and perfectly balanced on the palate, this is a rich, elegant, salty, beautifully lush, generous and perfectly balanced Vertus with a pure, fresh and salty finish. Fabulous!
94/100 Punkte Robert Parker August 2019 Here's another winning edition of this great wine. The 2015 Vespa Bianco has that familiar creamy texture and richness but a more evolved aromatic profile. What's special about this vintage is the dimension it now shows along with some very tonic fruit at the back. It is spicy and warm, with flashes of bright tangerine, and offers so much intensity and textural purity. This beautiful wine calls for a nice grilled ocean fish, such as orata or (more readily available in North America) a black sea bass.
92+/100 Punkte Vinous May 2018 Vivid straw yellow. Slightly reticent nose at first, then gains depth and complexity with aeration offering aromas of yellow apple, pear and nectarine complicated by botanical herbs and minerals. Then similar flavors to the aromas nicely extended by saline freshness on the tactile back end which is enlivened by a hint of peppery ginger. A Vespa Bianco that is very promising but needs to be cellared; put this away for another three years at least.
94+/100 Punkte Robert Parker August 2019 This blend of mostly Chardonnay and Sauvignon Blanc, with a touch of Picolit, was bottled in July 2017. Once again, Bastianich offers us some wonderful candied fruit notes along with some tart lemon soda in the 2016 Vespa Bianco. The wine shines with bright intensity and possesses remarkable balance. There is a nice creaminess to the texture, and it has inner firmness and tightness that bodes well for the way the wine will evolve over the next few years. This is a beautiful blend.
94/100 Punkte Robert Parker Oct 2016 The grand vin here is the 2013 Vall Llach Mas de la Rosa, which is from an ancient vineyard with a 70% slope on llicorella slate planted with Cariñena. They used 5% stems for the fermentation in 225- and 500-liter barriques and stainless steel with indigenous yeasts after a three-day cold soak. It underwent 17-19 days of fermentation with daily punching down of the cap and a post fermentative maceration of 12 days. The wine matured in new 225- and 300-liter French oak barrels for some 16 months. There's obviously superb fruit in here, but the extreme ripeness of the fruit and the creamy oak kind of hide the character of the wine. Having said that, I have noticed much better freshness in all these 2013s, and even some floral aromas fighting to come to the surface. This is a huge, bodybuilder of a wine in an XXL style. I have the feeling the fruit is capable of producing something a lot more elegant. This is very good in its style.
93+/100 Punkte Robert Parker, October 2015 The very dry 2012 vintage produced a powerful 2012 Victorino. It's a pure Tempranillo, known here as Tinta de Toro, from ancient, head-pruned, ungrafted vineyards on clay-rich soils. Some ten separate plots contribute grapes to this wine. These old vines have very low natural yields, ten hectoliters per hectare in 2012. The destemmed grapes fermented with yeasts selected from their own vineyards and the wine matured for 18 months in brand new French oak barrels, where it also underwent malolactic fermentation. I found the 2012 very earthy with notes of graphite and hints of peat, as well as some balsamic aromas of menthol and licorice, and a core of black cherries and plums; the oak plays a secondary role in the shape of spices and neatly folds into the voluptuous fruit. The palate is medium to full-bodied with the gobsmacking balance of 2012, very fine tannins and great acidity that lifts the wine up, coupled with some heat from the alco
93+/100 Punkte Robert Parker Dec 2019 I also tasted the 2017 Victorino, from a year that was very different from the warm and dry 2017, as 2016 was cold and wet and saw a very late and slow picking because of the slow and late ripening of the fruit. Fermentation and élevage were the same (20 months in 100% new oak), so the differences are due to the vintage conditions. I was very surprised by this 2017 (as with the rest of the 2017s from this address), as I found a fresh and balanced wine, perhaps a little lighter, with round and fine tannins. There are still oak-related aromas and flavors, but there is less toast (they use a different toast for the barrels), and the wine should integrate it with a little more time in bottle. But it should be approachable while you wait for the 2016.
90/100 Punkte Robert Parker August 2019 The 2015 Vitovska is a glossy and rich expression of this grape from the Italian-Slovenian karst. I picked up some notes of glycerin along with fragrant stone fruit and candied orange peel and almond. It starts off slow and closed, but it brings a nice intensity. Aged in oak for one year, it's a bit thin and dry in the mouth. I see it pairing well with some big, juicy scallops pan-seared in butter and sherry.
92/100 Punkte Robert Parker December 2018 From lime-sandstone and mica schist soils, the 2015 Leithaberg Weissburgunder opens precise and crystalline on the rather reductive but challenging nose. It is lush and juicy on the palate, where it displays a firm mineral but also tannic structure and some discreet oaky flavors toward the finish. This is a round, creamy and very persistent Pinot Blanc with lingering sur lie aromas. It is very elegant but still very young. Tasted October 2018.
94-96/100 Punkte Robert Parker August 2017 The 2015 Zieregg Weissburgunder is the first bottling after 1990 and 2013. Coming from a very small, very shallow plot on pure limestone (Muschelkalk) and fermented in Burgundian oak barrels, the 2015 opens excitingly deep, pure, green, fresh and intense like a lemon perfume on crushed rocks. Gorgeous! Full-bodied, chalky, very elegant and extreme but fascinating in its purity and tension, this is a beast of a Pinot Blanc. It is salty, chalky, tannic, finessed, rich, sweet and intense#in other words: a sleeping giant with great structure and finesse. Tasted as a barrel sample in May 2017. Scheduled to be bottled in autumn this year at the earliest.
92/100 Punkte Robert Parker December 2018 Even lighter in alcohol than the 2016, Schuster's 2014 Zagersdorf Sankt Laurent was bottled with 12% alcohol and offers a pure, fresh and stony nose of sour cherries, underwood and spicy/flinty notes. Silky, pure and fresh on the palate, this is a straight, taut, fruity (cherry) red with a tight, somewhat austere but well-concentrated finish. Coming form 55-year-old vines, this is a quite concentrated, complex and mineral St Laurent that is beautiful to drink and even to pair with fish. Very stimulating. Tasted October 2018.
91/100 Punkte Falstaff Helles Goldgelb mit feinperligem Mousseux. Bukett von frischen Himbeeren, reifen Erdbeeren und Cassis, ein Hauch von gelbem Pfirsich, Zitruszesten. Am Gaumen trocken und lebendiger Säurebogen, zupackend, geradlinig. Im Nachgeschmack ein Touch von getrockneten Wiesenkräutern mit würzigen Anklängen, animierend und erfrischend. Idealer Aperitif.
90/100 Punkte Robert Parker Apr 2019 The latest rendition of Drappier's NV Brut Nature Pinot Noir Zero Dosage André et Michel offers up pretty scents of crisp green apples, beeswax, dried white flowers and oyster shell. On the palate, it's medium to full-bodied, ample and vibrant, with a youthfully frothy mousse, ripe acids and a precise, chalky finish. There's none of the austerity that mars some no-dosage Champagnes, and the wine makes a persuasive case for the proposition that the Aube is one of the areas best suited to that style.