Lovely perfumes of flowers and rose stems to subtle red fruits and oranges follow through to a medium to full body. Tight, focused fruit and tannins lead to a crisp finish. Drink now.
|
MENU
|
|
|
|
MENU
|
|
|
Lovely perfumes of flowers and rose stems to subtle red fruits and oranges follow through to a medium to full body. Tight, focused fruit and tannins lead to a crisp finish. Drink now.
A playful fusion of sweet watermelon candy, tangy pickled rind, and lush raspberries greets the senses. The palate bursts with juicy raspberries, invigorating the taste buds with each sip. The lively acidity and delicate tannins provide a refreshing backbone, leading to a zippy, energetic finish.
A vibrant white, with pleasing buoyancy to the fine frame of acidity as it boosts flavors of Canary melon, white peach, almond blossoms and grated ginger. Sleek and well-meshed on the lingering, saline-laced finish. Drink now through 2029.
A salmon-colored rosé that has aromas of sliced apples, strawberries, peaches and brioche. It’s creamy and lively with rounded bubbles and a delicious, balanced finish. Drink now.
Equal parts fruity and balsamic, this red reveals cherry, cranberry and rose hip notes alongside eucalyptus, juniper and cedar flavors. Taut and well-marked by a line of dusty tannins gracing the finish. Classy and long. Best from 2028 through 2045.
A delicate Etna rosso with red-cherry, orange-peel and floral aromas and flavors. Light tannins and a crisp finish. Vivid. Drink now.
The 2019 Badia a Coltibuono Chianti Classico Riserva is a stunner. A blend of 90% Sangiovese with the rest made up of Ciliegiolo, Canaiolo and Colorino, all organically farmed and fermented with wild yeasts, it’s elegant and delicious, with great red berry fruit underpinned by layers of star anise, botanical herb, blood orange, violet and hay sensations. A hint of bitter almond lingers on the finish. Showing great energy and intensity, this promises years of fine sipping. Drink 2025–2034.
BEST BUY. The nose is simultaneously weighty, fresh and elegant, with aromas of black cherry, blackberry and dark chocolate, along with undertones of orange peel and stone. All of those notes reappear on a palate which is bitter, but friendly, as acid soars overhead.
|
|
|