Search results for: 'romagna la bouchard'

Grapes from vineyards with an average age of 25 years selected in the towns of Pedrosa de Duero, La Horra and Gumiel del Mercado. Tempranillo vines in clay limestone soils, poor in organic matter and of very low fertility. >5 months ageing in 300-litre French oak barrels. Learn More

94-96 Points! The deep ruby/plum-colored 2012 Pinot Noir La Caprice (1,440 cases) reveals aromas of rose petals, strawberries, raspberries, black currants and a hint of blueberries. This gorgeously rich, potentially complex Pinot Noir should drink well for 10-15 years. - Robert Parker, robertparker.com

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From the importer: This cuvée is a blend of wine from several sites scattered on the hilltop of Les Loges, specifically “La Côte”, and “Les Griottes”. These are some of the middle-aged vines of the estate averaging 35 years of age. Combined, this is a two hectare site on clay-limestone soil.

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98 Points! The 2020 Cheval des Andes was harvested from the last of February for the first time ever. It was Gabillet's second vintage at Cheval des Andes, and that year, he had to start without waiting for Pierre Olivier Clouet and Pierre Lurton from Cheval Blanc; when they arrived, they had finished picking the Malbec, which surprisingly was fresher in Las Compuertas (because of the higher percentage of clay?) than in Altamira (where the vines suffered more stress), saving the freshness. They now harvest using cold trucks (for the first time), and they also started earlier in the morning (six in the morning, impossible earlier in Mendoza...), which he reckons was very good for the precision of the wine. They used 40% 225-liter barrels, 40% 400-liter oak barrels and 20% 2,500-liter foudres, half of them new and with an élevage of 15 months on average, depending on the lots and varieties from 12 to 18 months. The final blend was 49% Cabernet Sauvignon, 29% Malbec and 2% Petit Verdot, which makes a comeback as it was not used since 2016. The key was to finish the fermentation of the Petit Verdot without skins, and that way, they have been able to use it in the blends of 2021, 2022 and 2023 in small but increasing percentages. This is slightly riper than 2019, with a little more alcohol (14.5%) and with very good structural tannins but saving the freshness, and it has the spicy side from the Petit Verdot (Gabillet talks about white pepper). The wine has the ultra sleek and polished texture and the elegance and the balance that is the signature here; the wine is very clean and precise. I see very good regularity across the three vintages I tasted next to each other—this 2020 and the 2018 and 2019. Overall, this is a triumph over the adverse conditions of the vintage. They produced their usual 100,000 bottles (since 2018), as they are renewing their vineyards and want to keep the volume stable. They produce this volume from the 36 productive hectares they have in Las Compuertas and Altamira. There are some more changes: in 2020, they went for a lighter bottle, weighing 100 grams less than the one they used in 2018 and 2019, but close to 300 grams less than the bottle from before. It's also a slimmer bottle, always thinking about the environment. They are very focused on agroecology, accelerating the regenerative viticulture and using cover crops; they have planted 1,900 trees in the last three years, creating small clusters of biodiversity for birds. They have transplanted some centenary olive trees and keep their sheep and lamas on the property. Very green-minded. - Luis Gutiérrez, Robert Parker's Wine Advocate

 

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42% Viognier, 18% Marsanne, 18% Roussanne, 12% Clairette, 10% Grenache Blanc

Vineyards:
White Hawk, Bien Nacido, La Presa, Last Frontier, Edna Ranch, Melange Du Rhone

Fermentation:
Barrel fermented on the lees with native yeast. Grenache Blanc Only - tank fermented without heavy lees

Elevage:
5 months in French Oak (7% New, 17% Second Fill, 76% Neutral)

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La Tierra de Acre Mezcal Cenizo is produced from wild harvested Agave Durangensis, between eight and fourteen years of age, and is roasted for five days. This process prduces a medium nose with a complex taste framed by a light, smooth finish. Spicy, peppery notes with an earthy texture steal the show, ending with a slightly lactic smell. 45% ABV.

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90-93 Points! From a 50/50 blend of Les Millandes and La Riotte. Ripe aromas of poached plum, various dark berries and pungent earth leads to more energetic and more finely detailed if less powerful medium weight flavors that also possess a seductive texture on the youthfully austere finale. Lovely. - Allen Meadows, Burghound.com

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This is a delightful rendition of the genre! Easy, breezy, accessible. We're talking 100% Nebbiolo from Barolo vineyards in La Morra planted on clay and limestone soils. Fermentation in stainless steel with a maceration time of 5-6 days. The wine ages in stainless steel for 6 months, plus 3 months in large oak cask and 6 months in bottle

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95 Points! The 2018 El Cismático was produced with old-vine Garnacha from the villages of Villarroya de la Sierra and Cervera de la Cañada, four small vineyards. It fermented in open-top vats with 20% full clusters and was punched down by hand. They wine matured in second use 500-liter French oak barrels and some concrete for 13 months. As a lot of the reds are completely unoaked, this felt quite oaky and creamy, one that needs a little more time in bottle to absorb the impact from the wood. The wine is floral, expressive, showy and exuberant, peachy and juicy, with very fine tannins, with good acidity and balanced alcohol, harmonious, reflecting a slow and good ripening of the grapes. Most of these reds are showy and exuberant, not shy wines at all, generous and hedonistic. - Luis Gutierrez, robertparker.com Learn More

92 Points! His 2021 Barolo sees fruit from vineyards in La Morra, Verduno and Serralunga d'Alba. There is a pretty chalky quality to the wine that you perceive across the senses, especially the bouquet. To that, I would add cocktail cherry and cassis. I am reminded of the Jolly Rancher candies we had as kids. The wine is informal, bright and accessible. - Monica Larner, robertparker.com

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94 Points! A tasting of the four main parts (Les Challaix, Le Clos, La Dardouille and Bachasson) suggests that this will be a vintage that combines power – black fruits and thick tannins from La Dardouille – and more lifted, fleshy, fragrant, low acid elements from Les Challaix, plus Bachasson's rose and raspberry. A little richer and more velvety than a typical year. - Decanter Magazine

94 Points! Leading off the 2022s, gorgeous red and black fruits, spice, pepper, and bouquet garni define the 2022 Saint Joseph. Very focused and layered on the palate, it shows medium to full-bodied richness and elegant tannins. It's very much in the sunny yet structured style of the vintage and will have 10-12 years of prime drinking. Drink 2025-2037. - Jeb Dunnuck

92-94 Points! I tasted numerous components that will form the final blend of the 2022 Saint-Joseph. Ripe red and blue fruits usher in, complemented by licorice, violets, cedar and pencil shaving elements. Medium-bodied, juicy and refined, all 2022 samples display wonderful freshness within an intricate web of polished tannins. If all continues down this path, this will be a terrific Saint-Joseph. - Nicolas Greinacher, Vinous Media

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The Blanco 110 is a high-proof expression bottled at 55% ABV, designed to showcase the bold character of estate-grown agave. Despite its strength, it maintains balance and clarity, reflecting La Alteña’s commitment to traditional production.

Tasting Note:
Intense aromas of roasted agave, lime zest, and pepper leap from the glass. The palate is full-bodied and powerful, layered with citrus, herbs, and a peppery spice that lingers with a long, fiery finish.

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70% Garnacha Blanca/30% Macabeo. Certified organic and regenerative agriculture. From the Bodegaza (planted at the end of the 1960s) and Las Cellas (planted in the mid-1990s) vineyards.

Winemaking:  Hand harvested in 200kg containers to avoid crushing the grapes.  Destemmed and skin maceration of the grapes for 24 hours to achieve enhanced aromatic quality and structure.  Spontaneous fermentation in stainless steel tanks to respect the characteristic fruit aromas of the variety.

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Tapatio is produced at La Alteña Distillery in Jalisco, founded in 1937 by Don Felipe Camarena. Known for traditional methods such as brick oven cooking and slow fermentation, the distillery emphasizes pure agave expression and heritage craftsmanship.

Tasting Note:
Fresh and vibrant, this tequila opens with aromas of cooked agave, citrus, and white pepper. The palate is crisp and clean with herbal tones, green apple, and a subtle mineral edge, finishing bright and refreshing.

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From the village of Santa Ana del Rio in Oaxaca, La Tierra de Acre Mezcal Espadín is made from seven-to-eight year old Agave Angustifolia and milled using the Tahona method. Espadín has a medium nose with floral notes as well as hints of smoked agave, pineapple, and lime. It is slightly spicy in the beginning, and light on the finish. The Espadín includes a bit of sweetness due to the maturity and slow cooking of the agave.

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From the importer: “Originel” is composed of 35% Chardonnay, 35% Pinot Blanc, and 15% each of Pinot Noir and Pinot Meunier, all from two different plots: Chardonnay from “Les Sentiers” on chalk and clay, and Pinot Blanc from chalk and sand (with correspondingly earlier ripening) of “La Pruches d’en Haut,” an originel plot that was listed as a terroir of Champagne before the 1800s. 60% of this wine is from 2013 and 40% from the “solera” foudre, with 3g/L dosage.

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92-94 Points! The 2011 Pinot Noir La Caprice, which was harvested before any damaging rains arrived and is above the fog line on the Sonoma Coast, exhibits classic notes of black raspberries, graphite, flowers, red and black fruits, spice and forest floor. Not quite as rich or dense as the 2010, or as structured and chewy as the 2009, the evolved, seductive 2011 should provide enormous pleasure over the next 10-12 years. - Robert Parker, robertparker.com

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La Tierra de Acre Mezcal Tepeztate is a uniquely complex and eccentric product. The agave is harvested from the wild at ~25 years old, and the abundance of flavors absorbed over the plants long life are reflected in the final product. Floral, herbal and root aromas abound, with medium instensity on the nose with the fresh sweet and citric notes. Souced from the foothills around Santa Ana del Rio in Oaxaca, Tepeztate is made from Agave Marmorata, roasted for five days and milled using the Tahona method. 45% ABV.

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95 Points! With fruit from La Morra, the mid-weight 2018 Barolo Brunate shows a pretty softness and a delicate side with dried rose, lilac and blue flower. The wine completes malolactic fermentation in barrique and is later moved into large oak casks for aging. This dual oak treatment is part of Vietti's secret recipe for producing the silky tannins and fine texture you taste here. A production of 4,493 bottles, the wine is recognized by that distinctive aromatic finale of licorice and balsam herb. - Monica Larner, robertparker.com

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Owned by the Shannon family of Lake County, Block 8 of La Sierra vineyard is a small western facing block of head-trained and organically farmed old vine Mourvèdre. Sitting at 1800ft above sea level in the High Valley AVA, this hilltop vineyard is comprised of a mix of clay loam and volcanic soils and is subjected to long hours of sunlight, cooling breezes and large temperature swings. These growing conditions that allow for a long growing season and optimal phenolic development and are ideal for a late ripening varietal such as Mourvèdre.

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