Products tagged with old vines

A short skin maceration gives the wine some depth, and 6 months aging on the lees brings texture and balance. The old vines of Porta del Vento are grown on a steep hill and are exposed to consistently brutal winds. This combined with extreme diurnal shift

Vibrant tart cranberry and crushed stone form a pure, transparent palate with medium structure, singing acid, and a touch of tannin on the finish. This rare grape is a treat; faced with extinction, several winemakers saved it during the 70’s, and now it’s

Freshly cut herbs, deep purple fruit, and clean earth, with elegant structure. Dogliani is the premier location for Dolcetto, and Nicoletta Bocca of San Fereolo crafts one of the best. The wine spends 3 years in barrel and 3-4 in bottle in order to develo

“Ohne” means without – which applies to the winemaking (no sulfur, fining, filtering, etc), not to the wine… which would have to be then “Mit” – or with – as in with tons of depth, complexity and character. This wine is made only in top vintages and is th

50% of the wine is aged on the skins for 15 months, while the other half is made in a traditional white wine manner, while also seeing oak. A deep, stunningly aromatic white(ish) wine with mineral and saline qualities, and notes of orange blossom.

There’s a distinct chalky minerality to this wine, with freshly cracked black pepper and a tangy jalapeño note. The fruit is subtle and in the red cherry family. Structured but friendly. While this estate is new to the US market, they’ve been crafting tex

Stem inclusion is something of a trademark at Levet, adding complexity, tannin, and more green notes to Syrah’s already heady profile. A beautiful, ethereal rendition of this underappreciated Northern Rhône appellation; classic in every way.

MunJebel is all Nerello and is sourced from some of Frank’s best parcels; think of it as a “Premier Cru” wine, in Burgundy terms. In fact, his focus on the diversity of Etna’s soils, and the diversity of exposure and elevation all mirror the Burgundian ph

Freshly cut herbs, deep purple fruit, and clean earth, with elegant structure. Dogliani is the premier location for Dolcetto, and Nicoletta Bocca of San Fereolo crafts one of the best. The wine spends 3 years in barrel and 3-4 in bottle in order to develo