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From the winery: This wine takes its name from an Earth goddess and also from my youngest daughter Gea. It is a Sangiovese wine of rare purity, grown on the best slopes of Paradiso di Frassina in Montalcino. Aged in barrels for about one year and then matured in bottle for ten months before release.

5 Sentidos Jabali-Tobala is an ensamble of wild maguey Jabali and wild maguey Tobala from the Sierra Norte. The first special bottling from 5 Sentidos in the United States was this ensamble and it was only released in the city of Chicago (EN01 – 60 liters). Other batches are available at Oaxaca’s El Destilado. The same style of ensamble was also the third special release from 5 Sentidos (EN03 – 110 liters). The maguey Jabali and Tobala are cooked together in an underground horno, milled by hand with axes and mallets, fermented with Tepehuaje for four days, and double distilled in small clay pots. The clay pot still used to make this mezcal is artistically rendered on the front label of the bottle.

Monthelie "Vieilles Vignes" is drawn from three parcels amounting to 1 hectare of vines planted in 1976. Among Garaudet's holdings is a plot in Les Toisières. This lieu-dit abuts Meursault Premier Cru Les Caillerets. The soils are of clay-limestone loam composition over a limestone substrate. 12 months aging in 30% new oak.

From 80+ year-old vines...Another Library Release, 2017 is an especially compelling vintage at this address. The inherent “ coolness” of the year imparts to the wine a bracing reserve that holds the insurgent sweetness of the fruit in check and provides a welcome sense of proportion and shape to what would otherwise be a powerhouse. Just beginning to unfold now.

Sangiovese (95%) and Canaiolo (5%) from 50- and 60-year-old vine on sandstone soils at 550 meters with a rare Northwest exposure.

Grapes are handpicked and fermented in cement tanks for 14-18 days, during which regular pumping over and gentle punching is performed. Aged 20 months in cement tank and at least 4 months in bottle before release.

97 Points! For the hot and dry vintage this has an extremely cool and restrained personality. Incredibly precise on the sleek and highly structured palate. I love the mulberry fruit that completely fills your mouth and the way the very fine, serious tannins and stony minerality turn this into a spectacular fireworks display at the finish. Drink from release. - JamesSuckling.com

One of the best Cab Francs in America! From Leo: The Ascona vineyard is farmed by Ken Swegles. The sites that he and his team manage have become quite legendary, and continue to get better and better over the years. We are very excited to share this new release, aged in concrete egg and neutral French oak barrels.

TASTING NOTES: Robust with flavors of lychee and pineapple, paired with the umami of roasted nuts and cashews, and complimented by the subtle sweet notes of caramel and sugarcane. This is a once-a-year release that bottles freshly pressed saké and is once-pasteurized in the bottle for bold flavors!

Region: Hyogo Prefecture

Quality Grade: Unspecified (technically Junmai) using Yamahai method

Seimaibuai: 68%

Rice: Gohyakumangoku

Alcohol: 18%

95 Points! Black cherries, blue fruits, bloody meats, and roasted herbs all emerge from the 2022 Cornas Empreintes, a rich, meaty, mouth-filling Cornas that brings beautiful fruit, a stacked mid-palate, and velvety tannins. It's slightly broader and more textured compared to the more inward, structured Confidence release and will need just a few years of bottle age. Drink 2027-2042. - Jeb Dunnuck

94 Points! Hailing from a warm vintage that was one of the best in what would otherwise have been a fairly ordinary decade, the 1985 Moulin Touchais Coteaux du Layon is starting to take on a deep golden appearance, commencing to amber. It offers a gorgeous, suave texture and a very complex nose that's a touch oxidative but that adds a layer of additional intrigue: it's all nuts, raisins, walnuts, olives, warm pastry, cinnamon, cooked orange peel. It's round and sweet (95g/L) but not unctuous with richness on the mid-palate while retaining enough acidity to refresh the mouth on the long finish. A wine that is very comfortable in its own skin, providing a very relaxing experience.

Moulin Touchais produces sweet Chenin Blanc in the Coteaux du Layon appellation. The wines are most often late harvested, although in some vintages - such as 1997 - a high level of botrytis builds on the fruit. What makes the winery special is its late-release policy: the wines must spend a minimum of 10 years in the underground cellars beneath the village of Doué la Fontaine before release. - Rebecca Gibb MW, Vinous Media, 2021

50% Corvina, 40% Corvinone, 5% Rondinella, 5% Molinara from estate vineyards in the Valpolcella Classica. Fermented with native yeasts in stainless steel. Aged 12 months in large cement vats, then 6 months in large neutral Slavonian oak botti, then in bottle for 9 months before release.

The bright freshness of this Valpolicella hides a complex soul of ripe berry fruit aromas. Like a classic ballet dancer: elegant, agile, and tense.

94 Points! The latest release of Taittinger's NV Brut Folies de la Marquetterie is showing superbly, bursting from the glass with aromas of fresh bread, crisp stone fruit, buttered toast, citrus oil and mirabelle plums. Full-bodied, vinous and fleshy, with an enveloping core of fruit, racy acids and a pillowy pinpoint mousse, it's a gourmand, concentrated wine with the substance to evolve with grace in the cellar. - William Kelley, robertparker.com

97 Points! A dense, layered white with sliced apple, pear and crushed stone that follow through to a full body, yet it’s linear and fresh at the end. Very flinty and steely. Wonderful finish. It goes on for minutes. A new wine from here and a blend of chardonnay and a dash of friulano. Single vineyard and made in 25-hectoliter tanks. April 2022 release. Drink or hold. - JamesSuckling.com

98 Points! Fresh and deep nose, full of blueberries, minty cassis, mussels, cigars, dark spice and roasted sesame oak, which will need a year or two to fully integrate. A medium-to full-bodied Almaviva with supple, silky tannins and a wealth of black and blue fruit that provides a lot of charm now. Voluptuous and flattering on the palate, hallmarked by its tension and taut texture. Very long. This is the 25th anniversary bottling. 68% cabernet sauvignon, 24% carmenere, 6% cabernet franc and 2% petit verdot - James Suckling

96 Points! 2020 was exceptionally dry, with 75% less rain than usual in the period between May and September, which resulted in an earlier harvest to produce a 2020 Almaviva with 68% Cabernet Sauvignon, 24% Carmenère (from Peumo), 6% Cabernet Franc and 2% Petit Verdot, so with no Merlot this time. The process was as careful as possible, without using any bombs, doing manual and optical sorting of the grapes, pressing in small vertical presses and aging of 20 months in French oak barrels, 73% of them new and the rest second use. The wine reached good ripeness with 14.9% alcohol. It still shows the effect of the élevage a bit, with abundant notes of sweet spices, a creamy touch and some smoke. I tasted it next to the 2019, and the wines have a very similar aromatic palette with a clear note of baked peppers. What was amazing in 2020 was that they harvested the Carmenere almost five weeks earlier than they normally would, and the result is not a green wine at all. As in all dry years, the wines show a little more tannic, a little in the style of the 2017—but the 2020 has more tension than the 2017, and the 2017 was more powerful and with a bigger tannic structure. The 2019 had more volume than the 2018, and the 2020 is closer to the 2019 than the 2018. - Luis Guiterrez, Robert Parker's Wine Advocate