90-93 Point Wines:

This deep red‑violet‑colored wine has a nose of cherry, hazelnut and orange peel. It is bright on entry, then gum‑drying tannins settle in on the palate, bearing flavors of berry preserves, cranberry, cedar, mocha and juniper... Read More

A balanced, medium-bodied red, with firm, fine tannins providing plush texture, revealing a fresh mix of ripe red and black cherry, Mediterranean herb, red licorice and vanilla notes. Spiced finish.

Very intense red color, almost black. Very complex and intense aromas. Marked notes of red fruits and black olives, perfectly integrated with notes of spices and coffee from its maturation in barrels. Wine with great body and... Read More

Fine spices, blackberries, cocoa powder and graphite. This is juicy and flavorful on the palate, with a full body and a heap of dusty tannins. Tight, structured and pretty long.

Very dark on the nose, with lots of raw spices, charcoal and some green peppercorns on top of the blackberries. Very full-bodied and spicy. Almost a bit monolithic, despite the fine-grained tannins. Quite a unique style.... Read More

Long and creamy, this elegant red is structured by supple tannins and juicy acidity, a fine frame for the appealing range of baked black cherry, fig cake, mocha and sage. Fresh, spiced finish. Drink now through 2028.

This wine is lush, with aromas of apple, apricot, orange marmalade, acacia honey and toasted vanilla on the nose. The flavors on the palate are baked white peach, nectarine and candied orange zest, intertwined with ginger, clove,... Read More

My favorite of the two sparkling Cavas is the non-vintage Brut Reserva Cava. Made from a classic blend (for this area) of Xarel-lo, Macabeo and Parellada planted in limestone and clay soils, the wine spends 24 months on its lees... Read More

A mix of spicy floral and herbal tones waft up from the 2017 Molino del Piano Rosso di Montalcino, joined by ripe strawberry and rich balsamic tones. On the palate, soft textures give way to ripe cherry-berry fruits, framed and... Read More