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A Barolo with lovely glossy fruit, delicate floral notes reminiscent of rose blossoms and violets and a subtle minerality. The palate is well-rounded, with beautifully digested barrel and a freshness that pleasantly surprises. The fine, almost silky, tannins have excellent depth and length at the same time, leading to a persistent finish with a spicy,...
The Vajra family avoid a more fancy or modern version of the variety that would mean new barrique in plenty, leaving their classic Barbera to rest solely on stainless steel tanks. And even though it remains a wine with toned alcohol, strength and intensity, the wonderful fruit of the variety shines on through clearly and reminds of wild cherries and...
To make life easier for those who sell his wines, Pedro Parra follows the Burgundy model because everyone can understand it. So he categorizes his wines hierarchically as village, premier cru, and grand cru. Imaginador is one of the two village wines he produces. (The other is Vinista). His inspiration for these wines was Italy and a simple Langhe he...
Along with Imaginador from the Cinsault variety, Vinista is the second of Pedro Parra's village wines (following Burgundy standards), which means that the fruit comes from different vineyards. And even though Pedro was a super-fan of the Cinsault variety for many years, Pais gradually managed to attract his interest much more. It is perhaps this...
Canavar Bağları's Ampelo is a natural wine made from 100% Karasakız grapes, sourced from 36-year-old vineyards in the Ida Mountains of the Çanakkale region, at an altitude of 250–310 m. The soils are sandy-loamy, facing north to southeast, and yields are extremely low. Cultivation is completely gentle and sustainable, without mechanical means; the soil is...
85% Malbec and 15% Merlot to bring down the youthful "rigor" of the blend from organically cultivated vineyards on gravel and limestone soils with clay. The grapes are vinified in stainless steel tanks at relatively high temperatures with very careful cap breaking, and each individual vineyard plot after being vinified separately will be blended in the...
Brachetto has been cultivated in the area around the town of Acqui Terme for centuries, but it was only in the 1950s that this sparkling, sweet, low-alcohol style began to be produced using the Martinotti method. It is perhaps one of the most ideal dessert wines. Airy and light, it can be paired with a wide variety of fruits such as strawberries and even...
A blend of Pinot Noir, Chardonnay, and Pinot Meunier, with the first of the three varieties dominating. The base wines ferment in ancient oak barrels, without malolactic fermentation, and are then sealed with cork in bottles for the second fermentation. They will remain in contact with the lees for many years. Completely dry, with excellent, fine...
The play that Economou is making with oxygen is amazing. The wine artfully straddles oxidation, which has taken it to unique limits of complexity. The barrel is beautifully digested giving sweetness to the aromas, accompanied by nuts, memories of earthy notes and honey. Complexity, tensions, length in the mouth hit the red. The flavors in the mouth build...
Yiannis Oikonomou releases almost simultaneously two different vintages of Assyrtiko — two exceptional wines of equal quality but entirely distinct style. Among them, the 2016 stands out with its deep golden hue and its impressive aromatic evolution, dominated by complex oxidative notes, without a trace of the petrol character often found in aged...
The movement was so natural, so exquisite in its gentleness, it wasn't until I opened my eyes that I understood my limbs were touching only air. I was not far off the ground - no more than an inch or two- but I hung there without effort, suspended like the moon in the night sky, motionless and aloft, conscious only of the air fluttering in an out of my lungs. I can't say how long I hovered like that, but at a certain moment, with the same slowness and gentleness as before, I eased back to the ground.
