“Extremely aromatic with dried roses on the nose complement spice and plum undertones. Full-bodied, dense and lightly chewy with a beautiful depth and richness. Such great length and polish. A wine with wonderful composure..."

“Aromas of fresh mushrooms, blackberries and blueberries. Dried orange peel, too. Full body and a dense and rich palate. So much tension and muscle. Impressive. Drink in 2020 but already gorgeous.”

“A dense white with a lightly chewy texture and lots of dried apple and pear character. Full body. Flavorful and beautiful. Tangy acidity at the end.”

"A very rich and spicy nose of kirsch, sweet morello cherries, spice box, hazlenuts and vanilla beans with dried dark cherry cake and lots of cedar, too. Full body, sweet fruit, vibrant acidity, ripe and round tannins and a fruit-forward finish..."

A decadent nose of treacle tart, chocolate, tar ... black fruit ... ash and licorice. A dense, layered mouthfeel makes for a full-bodied palate that's explosive yet somehow so refined and pretty all at the same time. The finish goes on and on ..."

“Ripe plums, dried lavender, basil, tar, licorice and hot stones show here on the nose. Medium to full body, fresh acidity, round yet tight tannins and a fruity finish.”

“Bisol represents a gold standard in Prosecco production, from its prestigious cru-level wines to the value-priced Jeio line. The Cuvée Spumante Brut includes some chardonnay, which gives it more heft than most, with notes of golden apple and pear; the Valdobbiadene Brut is tighter, with finer bubbles, mouthwatering acidy and cool salinity—ready for Wellfleet oysters.”

"The barest whiff of wood can be found on the subtly citrus and oyster shell-tinged white orchard fruit-suffused nose. There is excellent density to the moderately powerful and concentrated medium weight plus flavors that exude a fine bead of minerality on the bitter-lemon, dry and sappy finish where a hint of warmth arises just at the end..."

"...There is excellent density and punch to the relatively bigbodied flavors that exude enough minerality to remark upon and particularly so on the bitter lemon-tinged finish where, like several of these 2015s, a touch of warmth arises..."

"This fragrant red opens with violet, red berry, crushed herb and menthol scents. It's bright and elegant, offering raspberry, juicy Marasca cherry, white pepper and clove flavors alongside polished tannins. A saline note signals the close."

“An elegant, vibrant version, with a pretty range of ripe nectarine, candied lemon zest, biscuit and sea salt notes set on a lacy mousse.”

“Bright deep ruby. Intense but refined aromas and flavors of red cherry jam, licorice cocoa and flinty minerals, with a bright violet topnote. Lively but harmonious acidity really lift and extend the rich high concentrated and multilayered flavors on the long, luscious and very precise finish. In many respects, this is always my favorite wine from Dal Forno, as I find it has impeccable balance (14% alcohol, 150g/L r.s. and 7g/L total acidity) and a very high easy-drinking quality (especially given a rather crazy-high 56g/L dry extract). The extremely high quality of this wine (it used to be labeled as a Recioto della Valpolicella) and Dal Forno’s exacting standards are well demonstrated by the fact that he has only made this wine six times in the roughly thirty year lifetime of the estate! Even though the 2004 vintage was marred by an early July hailstorm, this is one of Dal Forno’s best Reciotos ever.”

"Soft and robustly concentrated, this showcases its mountain fruit in a powerful way, with interwoven layers of cola spice, tobacco and dark black fruit. The oak adds a reductive character to the dense, full-bodied whole."

"...The property produced impressive 2014s, including this cool, racy, umami-driven red. This comes from an 8.4-acre parcel on a granite plateau; it was destemmed, cold-soaked with pre-fermentation pumpovers, and aged 17 months in French oak..."

"...you’ll find an ambitious wine with deep flavors, and a structure that provides both stature and grace. The beefy, beety, syrah-like fruit is potent and lasting, while mineral tannins lend it direction and detail. Built to cellar.”

“Bright and polished, this saturates the palate with pomegranate flavor, then completely cleans up. Pithy pink-grapefruit acidity keeps it lively and tart, a juicy Beaujolais for country pâté.”

"...The 2011 is mature and ready to drink, presenting notes of dried fruit, from cherries to cranberries, layered over oak-derived scents of cedar. It bristles with quiet energy, a savory, umami-driven wine to pour with braised beef.”

“... classy, elegant and polished. A nuanced wine for the year. Sweet tobacco, crushed flowers, mint and dried cherries are all laced together nicely. … decidedly restrained in style ..."

“J. Davies Diamond Mountain has a deep garnet-purple color and offers up classic black currant, black plum and mulberry scents with hints of cigar box, yeast extract and bay leaves. Medium to full-bodied with a great core of black berry and earthy layers, the fruit is supported by grainy tannins and just enough freshness, finishing with a pleasant herbal lift.”

The supple texture is pervaded by cherry, currant, graphite, tea and underbrush aromas and flavors. Firm tannins and vibrant acidity provide support as this cruises to a long aftertaste. Not imported in the U.S. Best from 2020 through 2033.