Search results for: 'chewi+of+walk'

The estate’s “baby” Chambertin! With vines more than 70 years old and soils just as noble as those of premier cru vineyards just a stone’s throw upslope, ‘Clos Village’ is really the heart and soul of Gevrey. Round and harmonious, with plush purple fruits and an abundance of silk. Winemaker Damien Livera can walk from his cellar door directly into the heart of ‘Clos Village.’

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96 Points! Aromas of crushed stone, blackcurrants and blackberries. Full-bodied with extremely well-crafted tannins that are chewy and layered, yet polished and fantastic. Love the finish. 72% cabernet sauvignon, 25% petit verdot, 22% merlot and 4% cabernet franc. Drink after 2026. - James Suckling, jamessuckling.com

95 Points! The 2019 Clerc Milon is a real success. At more than 70%, this blend contains one of the highest proportions of Cabernet Sauvignon in the property's recent history, and the result is a wine of real nobility. Offering up aromas of violets, wild berries, licorice, loamy soil and cigar wrapper, it's full-bodied, layered and multidimensional, with notable depth at the core, lively acids and ripe, powdery tannins that assert themselves on the finish. From clay-limestone soils rather than the sandy gravels that characterize d'Armailhac, this is by some margin the more structured and serious of Mouton-Rothschild's two Pauillac stablemates. - William Kelley, robertparker.com

 

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Located on the exceptional Récy hillside in Savigny, the old Gamay vines are planted on the south side on a noble terroir made up of metamorphic rocks such as blue stones. ​The Heart of Men refers to its women and men who have walked this hillside for decades. In the vineyard as in the cellar, Le Cœur des Hommes is developed with respect for life and balance.​ Wine vinified without inputs in stainless steel vats and demi-muids. A small dose of sulfur is used during bottling

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A well-defined juniper note with pine needles, immediately followed by the fresh citrus notes of bitter orange, lime and grapefruit. Develops a complex floral note of rose and wallflowers with crushed green herbs, coriander and gooseberry all underpinned by mixed spice. Sugar Kelp adds to the complexity and richness and gives a dry maritime note. Refreshing, with good balance between the bitter juniper and pine and the sweet fruit flavours of mango, grapefruit and orange. A green herb flavour of crushed coriander develops. Distinctive and smooth with a dry, flinty taste. Overall a long, clean finish. As the juniper and citrus fade away, sweet vanilla and black pepper remain with a gentle reminder of the sea. Learn More

100 Points! Although it emerges from a similar terroir and the same winemaking team, the 2018 Château La Mission Haut-Brion is a dramatically different wine than the Haut-Brion and has a more concentrated, dense, powerful style that is all potential at this point. Dense purple-hued, with lots of crème de cassis, black cherries, smoked meats, lead pencil, graphite, and crushed stone aromatics, it hits the palate with full-bodied richness, a concentrated mid-palate, masses of ripe tannins, integrated acidity, and one hell of a finish. This blockbuster, backward, monster of a La Mission Haut-Brion needs to be forgotten for a good decade (or more) but is going to be just about immortal. - Jeb Dunnuck, jebdunnuck.com

99 Points! The 2018 La Mission Haut-Brion is a blend of 53.5% Merlot, 42.9% Cabernet Sauvignon and 3.6% Cabernet Franc. Deep garnet-purple colored, it emerges from the glass with a first wave of stewed black and red plums, mulberries and black raspberries scents, followed by pronounced notions of warm cassis, clove oil, violets and chocolate box, with hints of cast-iron pan, pencil lead and forest floor coming through after a few minutes. The medium to full-bodied palate shimmers with energy, delivering layers of red and black fruits with earthy and mineral sparks and a texture so satiny you need to remember to look for it, finishing with amazing vibrancy. This is so wonderfully evocative and singular, and yet it feels like its holding something back. It makes for an impressive glass right now, but give it a good 5 years in bottle to allow further nuances to emerge and expect it to seriously reward those who can wait a good 12-15 years, when it should really hit its stride. - Lisa Perrotti-Brown, Robert Parker's Wine Advocate

 

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Dead of Night Distillery's Sloe Gin is crafted by macerating traditional English sloe berries and tart California blueberries in their gin for three months. The base gin, Eastsider, provides citrus and floral notes that complement the tart, fruit-forward character of the sloe gin.

Nose: Dominant juniper with herbaceous and slightly woody notes

Palate: Rich coating mouthfeel with dark berry fruit, hints of juniper floralness, and delicate savory herbs

Finish: Bright citrus finish with a balance of sweet and tart fruit flavors

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99 Points! A superb and harmonious Hill of Grace with wonderful complexity on the nose that keeps bringing you back to the glass. Minty blueberries, red berries and some blackberries. Heather and violets with beautifully integrated spices of peppercorn and five spice. Graphite, salt chocolate and cigar box, too. Intense, lush and concentrated. This is barely full-bodied but the concentration is simply effortless and the flavors grow on the palate. Super silky and svelte tannins glide through the even and cohesive palate. Persistent finish, lasting for more than two minutes. Let it breathe if you decide to open it now, but it will sleep well in your cellar, too. - JamesSuckling.com

98 Points! The Hill of Grace vineyard, in Eden Valley, comprises 13 separate blocks, six of which feed into the Hill of Grace Shiraz. The oldest block (0.56 hectares), known as "Grandfathers," was planted around 1860. The other blocks were planted in 1910 (0.33 hectares), 1951 (1.08 hectares), 1952 (0.7 hectares), 1956 (0.88 hectares) and 1965 (0.57 hectares). The 2018 Hill of Grace Shiraz was matured in a combination of new (20%) and seasoned (80%) oak hogsheads (83% French, 17% American) for 18 months prior to blending and bottling. On the nose, the 2018 vintage assists this wine in speaking clearly of its regional location: raspberry and licorice, coal dust, black tea and tobacco leaf. There are inflections of black truffle and bone broth, which always seem to emerge, however the wine is brighter and more focused than I have seen. It offers a beautiful, svelte display of fruit and tannin, with all things in harmony in the mouth. This is very long, as we would expect from the pedigree of this wine and the vineyard. It is concentrated and intense, sinewy, elegant and powerful—a wine for the future generation. - Erin Larkin, robertparker.com

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A vibrant and expressive junmai ginjo with aromas of green apple, melon, fresh herbs, and subtle floral notes. The palate is crisp and energetic with lively acidity, gentle rice sweetness, and a clean thread of umami that gives the sake balance and precision. The finish is refreshing and dry with lingering mineral and citrus tones.

Region: Shizuoka Prefecture
Quality Grade: Junmai Ginjo
Seimaibuai: 55%
Nihonshu-Do: +3
Rice: Yamadanishiki
Alcohol: 15.5%

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A bold and structured junmai sake with aromas of roasted nuts, dried rice, earth, and subtle spice. The palate is rich and full-bodied with savory umami depth, firm acidity, and a dry, powerful character that reflects its traditional brewing style. The finish is long, clean, and warming with lingering mineral and toasted grain notes.

Region: Shizuoka Prefecture
Quality Grade: Junmai
Seimaibuai: 60%
Nihonshu-Do: +11
Rice: Yamadanishiki
Alcohol: 15.5%

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96 Points! The 2016 Millery is one of the most rapturously beautiful, seductive wines I tasted during my December trip to Bordeaux. Thierry Manoncourt, the late owner of Figeac, purchased this small property in 1942, when he was in the French Army. The tiny vineyard spans less than one hectare and is planted to 95% Merlot and 5% Cabernet Franc. For decades, Millery remained more of a small family property, its wine destined for personal consumption, rather than a commercial venture. There are just about 4,000 bottles made each year, and most of it disappears very quickly. A wine of pure and total finesse, Millery is simply exquisite. The dark red fruit, floral, licorice and spice notes show the delineation of a pencil sketch in their fine lines and precision. Figeac Technical Director Frédéric Faye made the 2016 with input from consulting winemaker Thomas Duclos, who has helped Canon, Troplong Mondot and other estates make huge strides in quality in recent years. Most importantly, though, the 2016 is flat out delicious. Run, don't walk. And you heard it here first.... - Antonio Galloni, Vinous Media Learn More

TASTING NOTE: The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls.  Aromas of white flower, Asian pear & steamed rice. Finishes elegantly with rich minerality and rice texture. Serve slightly chilled.

Region: Shimane

Grade: Junmai Daiginjo

Seimaibuai: 50%

Nihonshu-Do: +2

ABV: 15.5% 

Rice: Yamada Nishiki

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Amaro is an Italian word for bitter, but our Amaro is a much more complex spirit than just bitter. Our Amaro features Prickly Pear, which can be found growing all over Southern California. When sipping our amaro, the prickly pear gives a light, fruity, almost bubble gum flavor at first. That gives way to the Gentian root bitterness from which the spirits name is derived. It then finishes with a savory smokiness from the smoked black cardamom.

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99 Points!  A blend of 90% Merlot and 10% Cabernet Franc, the 2020 Larcis Ducasse is deep garnet-purple colored. The nose is still a touch locked down after the recent bottling, slowly unfurling to offer up notes of crushed black cherries, juicy black plums, and wild blueberries, with an emerging undercurrent of dark chocolate, licorice, tar, and sassafras, plus an earthy touch of damp soil and moss-coated tree bark. The full-bodied palate has jaw-dropping seamlessness with wonderfully fine-grained tannins and beautiful freshness lifting the densely laden black and blue fruit to a very long, achingly perfumed finish. This stunning wine was tasted on three different occasions with consistent results. Although this is tantalizingly delicious right now, thanks largely to those plush, densely pixilated tannins, if you're looking for that next-level experience that comes with tertiary development, try not to touch it for 7-10 years, then enjoy it over the following 40 years+. -  Lisa Perrotti-Brown, The Wine Independent

99 Points!  The Grand Vin comes from a tiny 11.15-hectare vineyard that has been in the Gratiot family since 1893. Located on the south-facing Côte Pavie, between Château Pavie and Château Bellefont-Belcier and consisting of clay on top of limestone soils, the vineyard has recently been going through a replanted phase using a selection massale and a higher density planting. The grapes are hand-sorted, vinification occurs all in concrete and spans four weeks, with the élevage in 50% new French oak. A normal blend of 90% Merlot and 10% Cabernet Franc, the 2020 Château Larcis Ducasse reminds me of the 2005 and is up with the top handful of wines on the Right Bank. It has a brilliant perfume of red and black fruits, white truffle, leafy tobacco, and Asian spices. This carries to a full-bodied, concentrated, powerful Larcis-Ducasse with ultra-fine yet building tannins, perfect balance, a stacked mid-palate, and one heck of a great finish. It's going to flirt with perfection in 7-8 years (I'm probably underrating it a point) and have 30 years of overall longevity. Tasted numerous times with consistent results. - Jeb Dunnuck, jebdunnuck.com

 

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From the producer: "The Hearach is the first, historic single malt whisky from the Isle of Harris, as we revive the distilling traditions lost during the Pabbay clearances of the 1840s. Our dram is the result of a considered conversation between people and place, coming together to create an elegant spirit of complexity and character. The work of our island's men and women intertwines with the natural world to weave together an Outer Hebridean whisky of distinction. Every drop of this new dram is being distilled by local people to produce a special spirit which has been matured, married, and bottled here in this elemental place, and nowhere else. The Hearach is bottled at 46% abv, non-chill filtered, and free from artificial colouring."

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96+ Points! The 2020 Field Of Fire Chardonnay is flinty and spiced, layered with curry leaf, tobacco, brine, preserved citrus rind and hints of crushed nuts. In the mouth, the wine is rich and undulating and saturating. The fruit is wrapped around a core of scintillating acidity—it really penetrates the palate and touches the soul. It plays a defibrillation role within the fruit. We all have different preferences in wine, but I am absolutely turned on by the fruit and acid interplay here. Thrilling. Detailed. Rich. - Erin Larkin, robertparker.com

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93 Points! This is the second year for Berliquet under the Canon team, and it is proving to be an excellent addition to the stable of wines - with a more powerful, cocoa bean, espresso and blackberry fruit character than its sibling (and neighbour, as Canon is within walking distance of Berliquet), but still with the mouthwatering, gunsmoke, salted caramel and saffron hit of a limestone-dominant terroir. 45hl/ha yield, 45% new oak for ageing. Thomas Duclos consultant. - Jane Anson

94 Points! The 2019 Berliquet is showing beautifully, wafting from the glass with aromas of cherries, wild berries, sweet spices, violets and forest floor. Medium to full-bodied, seamless and elegant, with terrific depth at the core, lively acids and ripe, powdery tannins, it concludes with a long, mineral finish. It's produced from a 9.5-hectare vineyard that encompasses three soil types: Saint-Émilion's limestone plateau (like its sibling, Château Canon); the slope, characterized by deep clay; and then sandy, colluvial soils at the foot of the slope. Right now it's planted with 70% Merlot and the balance Cabernet Franc, but the percentage of the latter is increasing as replanting progresses. - William Kelley, robertparker.com

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Saignée of Pinot Noir. Meticulously crafted from Pinot Noir sourced from Hyde Vineyard.

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