92/100 Punkte Robert Parker Oct 2016 The only white produced at Vall Llach, the 2014 Aigua de Llum, is mainly Viognier complemented with other local grapes, some 15% Garnacha Blanca and 5% made up of Picapoll, Macabeo, Moscatel and Escanyavella. This is not a shy white, as it packs 15.5% alcohol, with low-ish acidity and a round and lush mouthfeel. Half of the Viognier fermented in new 300-liter French oak barrels and the rest in stainless steel, like the other varieties, which were later transferred to new 225-liter barriques where the wines aged for some four months. This is often my favorite wine from the winery, as it's the more drinkable one. Only 986 bottles were filled in June 2015.
90/100 Punkte Wine Spectator Oct 15, 2014 A polished, modern style, boasting vanilla and spicy oak notes to match the black cherry and plum flavors. Rich and juicy, this balanced bottling lingers with fruit and spice accents on the aftertaste. Drink now through 2018.
92/100 Punkte Wine Spectator Oct 2016 Menthol and eucalyptus aromas lead off, followed by sweet cherry flavors midpalate. Leather and tar notes line the finish. Firm and sinewy, with dusty, chalky tannins. Best from 2019 through 2033. 400 cases made.
92/100 Punkte Robert Parker May 2017 The 2014 Val d'Arno di Sopra BògginAnfora sees fruit sourced from a 4.5-hectare single vineyard of Sangiovese grapes. This plot also makes fruit for the blended red Torrione, but the central part of the vineyard goes through a careful selection process to make this wine. The fruit is organic. The wine is fermented in amphorae, some purchased in Spain and others using Tuscan clay from potters in Impruneta. This vintage saw a slightly shorter maceration time (compared to the 2013 vintage) only because the grape skins were more delicate in this difficult vintage. The results are very lively and tonic with bright ruby Sangiovese tones of cherry, moist earth and forest floor. I'd suggest a slightly shorter drinking window for this vintage.
93/100 Punkte Vinous, July 2016 It's interesting to taste the 2014 Bòggina Anfora (Bògginanfora), Petrolo's Sangiovese done in amphora next to the same wine aged in oak. The amphora wine is initially a bit softer and creamier in its contours, but it also offers less development in the glass. Lavender, plum, menthol, sage and sweet herbs lead into the expressive finish. This is another very pretty wine from Petrolo and proprietor Luca Sanjust.
91/100 Punkte Wine Spectator 2018 Black cherry, plum, earth, graphite and tobacco aromas and flavors signal this youthful red. Vibrant, solidly built and long, leaving a mouthwatering impression. Best from 2020 through 2030.
88/100 Punkte Robert Parker Dec 30, 2016 The 2014 Dorando is a 100% Malcantone Chardonnay fermented in concrete eggs and wooden vats. The citrus-colored wine opens with a clear, fresh and pretty intense bouquet of ripe white fruit, melon, lime and kumquat flavors. Medium-bodied, round and fresh on the palate this is an elegant, well-structured and nicely salty food wine, with an excellent phenolic grip and tension. Ginger flavors in the good aftertaste. The 2014 is still young, but perfect with all kinds of fish and white meats.
93/100 Punkte Robert Parker, June 2017 The 2013 El Terroir was cropped from a cold, rainy and late harvest, as it happened in most of Spain. This is usually a blend of Garnacha from old vines on slightly deeper limestone soils and with an earthy, telluric character. They work with 27 different vineyards all in the village of San Martín de Unx, and they select blind the character of the different micro-vinifications (some 19 of them), and here they use the earthier lots. However, in this slightly lighter vintage, El Terroir shows extremely elegant and this has resulted in a superb vintage of this cuvée, which is always a little more generous and might work better in more austere vintages; having said that, I loved the 2012, which had a more Châteauneuf-du-Pape profile. This 2013 is simply superb and vibrant, with intense limestone minerality. I see very nicely integrated oak in all the wines and in general better transparency and delineation. This has all the ingredients to age nic
94/100 Punkte Parker Dec 2008 The NV Extra Brut Cuvee Blanc de Blancs Celebris is 100% Chardonnay composed of vintages 1995, 1996, 1998 and 1999. This powerful, sinewy wine possesses a striking combination of soaring aromatics and deep, rich fruit all buttressed by notable structure. The ripe tropical fruit is intermingled with sweet notes of oak, flowers and minerals in a gorgeous expression of Chardonnay. Although the wine already shows some pretty signs of early tertiary complexity, there is more than enough vibrancy and freshness to ensure at least a decade of very fine drinking. The cork is labeled C 7386, and this bottle was disgorged early December, 2007. Anticipated maturity: 2010-2020.
92/100 Punkte Falstaff Weinguide 2017 Mittleres Gelb, Silberreflexe. Zarte Kräuterwürze, ein Hauch von gelbem Apfel und Marille, mineralischer Touch. Saftig, elegante Textur, feine Fruchtsüße, etwas Pfirsich, ein facettenreicher Speisenbegleiter, Orangenzesten im Nachhall.
91+/100 Punkte Robert Parker Nov 2017 From one of the coolest spots in the Kamptal, on crystalline soils, Loimer's 2016 Langenlois Grüner Veltliner Ried Loiserberg exhibits a golden-yellow color and a pure, fresh and spicy/yeasty bouquet with piquant lemon and stony aromas. Juicy, piquant and structured on the palate with aromatic, charmingly ripe and round fruit as well as fine tannins (12 hours of maceration prior to the pressing), this is an intense and persistent Grüner Veltliner with a long, complex and fresh finish. The bitterness and the grip are absolutely stimulating, especially with roast chicken and green salad served with pumpkin seed oil. The Loiserberg was fermented in used oak vats and stainless steel and aged on the full lees for four months, plus another two months on the fine lees.
93/100 Punkte Falstaff Weinguide Deutschland 2016 Zitronenbonbons, Haselnuss, Ras el-Hanout, Aprikosen und kandierte Frucht in der Nase. Am Gaumen sehr sanft im Antrunk. Die strahlende gelbe Frucht verschlankt sich durch den feinen Säurenerv, bis sie im Nachhall kühl und lang brilliert. Einkellern!
90/100 Punkte Falstaff 08/16 Knackfrischer Apfel und etwas geröstete Haselnuss. Am Gaumen pikant, dabei frisch mit vitaler Säure und trockenem Charakter. Elegante, leichtfüßige Art am Gaumen. Einer vibrierenden Säure und dem moderaten Alkohol sei es gedankt. Riesling mit Präsenz, Frische und Trinkfluss.
90+/100 Punkte Robert Parker Dec 2017 The 2015 Rheingau Riesling Trocken Hargardun (from 25+-year-old vines mainly in Hallgarten and Oestrich) opens with an intense yet fine and elegant bouquet of perfectly ripe Riesling flavors intertwined with discreet spicy terroir flavors. Macerated for up to 30 hours and fermented and aged in 1'200-liter Stücks, this is a full-bodied and dense but elegant and well-balanced dry Riesling. It has ripe, salty acidity that carries this slightly creamy-textured yet refreshing and finessed wine with its fine yet young phenols into a long and well-structured finish. There is a hint of oak and sur-lie aging that gives the Hargardun additional complexity. This is an excellent Riesling with seafood and white meat, but I'd recommend aging it for another 3-5 years. Bottled in September 2016 (screwcap), tasted in November 2017.