91+/100 Punkte Robert Parker, Jul 2016 The 2013 Sicilia Adènzia represents a blend of Nero d'Avola and Syrah - two grapes that share many points in common. They both offer generous fruit tones, especially when cultivated in warm climates like Sicily. They also both offer superior softness and textural richness. This wine is a classic example of the happy marriage between Sicily's greatest red grape and its distant French relative. Dark fruit, cherry, spice and vanilla come together in seamless fashion.
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.
93/100 Punkte Wine Spectator Fragrant, with medicinal herb and eucalyptus notes, this silky red marries dense, finely knit tannins and flavors of date, dried cherry and hints of treacle and melted licorice. Vibrant and expressive, presenting a rich and spicy mineral accent on the lasting finish. Drink now through 2027.
90/100 Punkte Vinous, Sept. 2017 Pale straw. Easygoing and fruity with white peach, pear and yellow apple aromas and flavors; a lovely wine. The finish is long and bright. Juicy fun wine and only 12.5% alcohol.
91/100 Punkte James Suckling Oct. 2017 A layered and very intense white with sliced lemon and green apple. Some bay leaf and lemon grass undertones. Full body, tight and fruity with a lively undertone of acidity. Drink now and enjoy. Dynamic white.
94/100 Punkte Robert Parker, May 2016 There is a white produced with Viura grapes that is only produced in cold vintages, which is exactly what the name of the 2013 Añadas Frías means. The grapes are sourced from a 1.5 hectare plot at 600 meters altitude of clay and limestone soils. It fermented in new 500-liter French oak barrels. The analytical data show figures more common in Chablis than in Rioja; the wine has a pH below three and there's no natural way the wine goes through malolactic. The nose showed intense iodine aromas and diesel-like notes, highly mineral, with a notable absence of fruit and oak. The palate is also soil-driven, with very chalky tannins and effervescent, citrusy acidity. It has a tremendously tasty finish, almost salty. This is one of those whites that feels like it was produced with stones rather than grapes. This should age in bottle forever. 1,476 bottles produced and filled in March 2015. This wine has only been released in 2007, 2010 and 2013, really
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.
94/100 Punkte Robert Parker June 2015 The 2011 Barolo Le Vigne is an opulent and shapely wine with a point of extra cherry softness that you don't get in the 2011 Barolo Cannubi Boschis. That wine shows more austerity and vigor compared to this expression. But Le Vigne delivers an unexpected touch of roundness and opulence that fits the historic profile of this beautiful rendition of Nebbiolo. It presents a slightly more immediate style but it also has the inner grace and poise for a long cellar evolution.
96/100 Punkte Vinous, Nov 2014 Sandrone's 2011 Barolo Le Vigne is sweet, silky and exceptionally polished in the glass. Sweet floral notes, bright red berries, subtle spices and mint are all laced together nicely in the glass. Le Vigne is a blend of fruit from multiple vineyard sources. This is the first year in which Villero is part of the blend.
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.
93/100 Punkte Falstaff Im Duft fruchtgetragen, Brombeer, dunkle Kirsche, Süßmandel, mit Luft Cassis. Erste Entwicklungstendenzen. Weicher, fruchtigmilder Auftakt. Mürb-körniges, leicht mehliges Tannin, das aber von Saft dominiert wird, dezente, aber ziselierte Säure, die Eleganz und Richtung gibt. Trinkanimierend und sehr zugänglich, charmant, der Typ Everybody#s Darling. Viel mineralische Substanz. Trotz der offenen Zugänglichkeit auch hintergündig.
95/100 Punkte James Suckling, August 2012 Intense aromas of blackberries and currants follow through to a full body, with a gorgeous core of ripe fruit and ultra-fine tannins. It remains fresh and beautiful. So delicious now but better in 2015. A blend of Sangiovese, Merlot and Cabernet Sauvignon. Best wine ever from here.
92/100 Punkte Vinous Oct 2013 A striking entry-level wine, the 2013 Carnasciale is layered, sensual and deeply expressive today. Raspberry jam, cloves, espresso and sweet herbs are pushed forward in an open-knit, succulent wine that captures all the qualities of the "Grand Vin" in miniature. Beams of tannin add grip to the finish. The 2013 is a subtle Carnasciale with striking aromatic and flavor nuance.
91/100 Punkte Robert Parker, 28th Oct 2016 I tasted two vintages of a wine that was traditionally called Brut Nature, but as all of their Cavas are Brut Nature, it was renamed in 2008 to terroirs, starting with the 2010 Terrers. It is the product of a myriad of their own vineyards in the Alt Penedès zone. By 2010, they were already applying biodynamic preparations and left a cover crop to compensate a wet season. It's a blend of 52% Xarello, 44% Macabeo and 4% Parellada with some 9% of the wine matured in barrel for a short period of time. This is the only wine where they use Parellada grapes, which have been reduced more and more, because they believe it needs higher altitude than where they were in their vineyards. This is open, aromatic and developed, with balsamic notes, even hints of camphor, yeasts and smoke. The palate is soft and creamy, quite balanced, with integrated acidity. It was disgorged after 61 months in bottle. They went biodynamic in 2009 and this is the first v
95/100 Punkte Robert Parker Jun 2015 It's difficult to live up to the 2001, and even more in a torrid vintage, but still the 2003 Turó d'en Mota is a superb effort, a real triumph over the conditions of the vintage. Fine bakery aromas, faintly smoky, perfumed with some balsamic aromas of camphor and petrol, but no traces of heat anywhere. The wine was disgorged after more than 10 years in contact with the lees and no matter how elegant this is, it has the clear signature of the place and wouldn't be mistaken for Champagne. It's clearly a very elegant Cava, but showing its rustic side, the character of the place where the pure Xarello grows on the old vines planted on very chalky soils. Really lovely, tasty Cava, superb, not only in the context of the vintage, but also in the context of all sparkling wines in the world! 3,378 bottles produced.
90-93/100 Punkte Robert Parker August 2017 The 2016 Chablis 1er Cru Montee de Tonnerre comes from two parcels, one in the titular vineyard and the other in Chapelot, not far from Raveneau. It has quite a stern, focused, flinty bouquet that needs coaxing from the glass. The palate is (again) well balanced with a fine line of acidity. There are subtle notes of white peach and orange zest in situ, although perhaps not quite exuding the persistence of the Mont de Milieu on the finish. Still, this will merit three or four years in bottle.
90/100 Punkte Robert Parker, Oct. 2009 The 2007 Chardonnay Vie di Romans is lush and seamless in its ripe apricots, mango and bananas. This is a decidedly full-bodied Chardonnay, but the wine shows exceptional balance and polish all the way through to the creamy finish. The Chardonnay Vie di Romans is one of the most successful of the estate#s 2007s. Anticipated maturity: 2010-2015.
93/100 Punkte Wine Spectator, March 31, 2010 A very ripe style, with lots of dried apple, toffee and toasty oak, yet fresh and rich on the palate. So much going on here. Like grand cru Burgundy. Drink now. 4,300 cases made
92+/100 Punkte Robert Parker Dec 2013 Vie di Romans shows its expert winemaking hand with the 2011 Friuli Isonzo Rive Alte Chardonnay. This is a beauty with thick pulses of ripe fruit, pear and apricot that give the wine loads of energy and personality. The wine reaches an optimal level of softness that is creamy in texture but never heavy or overdone. It ages on the lees for seven months in oak. Drink: 2014-2022.
90/100 Punkte Winespectator, Oct 15, 2013 Aromatic, with rich notes of toasted hazelnut and coconut, matchbook and spice, this open-knit white is fresh and balanced, with creamed apple, juicy pear and pastry flavors. Drink now through 2018.