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Showing 850 Delicious Wines!Sorted by price: low to high
Albariño from Val do Salnés, Rìas Baixas
The Finca Genoveva is showing more complexity on the nose at this early stage in its life compared with the ‘A Telleira’, I suspect it won’t be long before they sit on par.Providing the definition of high-quality super fine acid. Like the ‘A Telleira’ the mouthfeel gently laces your tongue with a sheer delicacy. The scent Gutiérez describes is here, I’d add a little lanolin to the mix.It carries through to the palate, wrapping the core of intriguing flavours with those citru
Albariño from Val do Salnés, Rìas Baixas
Simply delicious. Ridiculous for the coin. Citrus oils & ripe lemon juice from the kind of lemon you’d eat like an orange.Gutiérrez comment on development is interesting. I’d add that this is development pre-bottling as a winemaking choice. An approach that for mine offers more complete wine that has seen valuable exposure to oxygen that only help fruit of this quality harmonise and build complexity.Yes, there is a hint of straw & lanolin. It wraps a vibrant, energetic cor
Xarel-lo from Penedès, Catalunya
Enticing set of aromas & perfume showing their indigenous grape varieties and the complexity of the blend they offer. Beautiful mousse and fine textured phenolics harmonised by time on lees with excellent mid-palate weight. Phenolics are superb with a complex array of flavours, savoury, saline, earthy, a little rose. Almond and marzipan with a balancing, cleansing silvery bitterness. Beautifully balanced for 0g/l dose showing wonderful generosity of expression yet elegance. Woody herbs at pl
Pinot Noir from Ambonnay, Montagne de Reims
Zero dosage wines have nowhere to hide! They simply must stand on their own two feet! The depth of fruit flows full length of your tongue finding it's way through juicy mineral acid of great length. The incredible purity of the wine is strikes instantly. As it warms a little the expression of Pinot comes through and you realise just how necessary the acid is in order to tame the rich fruit. Available in Magnum!
Chenin Blanc from Anjou, D'Anjou-Saumur
Flow and shape here is excellent. A blend of 4 terroirs. Vinified separately. Seamless, rich textural wine with an acid cut and a little bitterness keeping it fresh.Pear and fresh quince cooked to blush as on a cake. A lovely core of fruit. Delicacy playing with the richness. A little white flower hint of that marzipan and gentle silvery sweep of bitterness.Fermented in 500L oak with a discrete positive influence from 10% new wood. Terre de l’Elu have been working carefully on the qu
Chenin Blanc from Saumur, D'Anjou-Saumur
Pretty, fine, long, textured & rich. Quince fruit with lovely caressing phenolics & a refreshing finish. A faint lick of green leafy herbs chervil or tarragon. Fine, a lovely pithy finish cleansing with a little bitterness. Wild ferment in 1200 stockingers 600 barrels. Fresh & thirst-quenching. Opened beautifully in the glass. Yum! Out to play now with plenty to come.
Nebbiolo from Barbaresco, Piedmont
The 2021 Barbaresco is exquisite. Bright and delineated, with tons of energy, the 2021 bristles with saline-infused energy. Red berry fruit, blood orange, chalk, mint and white pepper lend tons of energy to this deceptively mid-weight, nervy young Barbaresco. Vineyard sites are Ovello, Cole and Loreto.Antonio Galloni, Vinous 94 Points
Barbera from Monforte d'Alba, Barolo
Our Barbera d'Alba Superiore is made from Barbera grapes grown on our own vineyards. These vineyards are planted on Helvetian soil, which lends structure and elegance, enhanced by approximately one year of aging in wood. The color is an intense ruby red, tending towards violet and purple. On the nose, it offers vinous aromas of red and black fruits such as cherry, plum, and blackberry. The palate is full and robust, with a pleasant flavor of typical red and black fruits and a pleasant sensation
Fascinating Pecorini. A little skin contact yields a lick of burnt match that sits nicely as a complexing line over complex fruits with citrus oils. Nicely developed its an example of a textural Pecorino. That will please those after a less funky pecorino than Pepe’s and a much more textural complete it cuts a fine balance between the full blown styles and the fresh precise ones. A lot to love here. Will hand a huge diversity of foods.Paul Kaan, Wine Decoded Feb 2026The 2021 Pecori
Sangiovese from Montalcino, Tuscany
L'Aietta Rosso di Montalcino was first produced in 2005 after Francesco began his foray into wine making with his Brunello in 2001. The wine is produced from a rented parcel in Castelnuovo Dell'Abate, fermented in steel, and raised in Slavonian oak for 1 year.
Dolcetto from Monforte d'Alba, Barolo
Bold primary tones of plump cherry and blackberry are delivered to the bouquet of the 2021 Dolcetto d'Alba Vigna Santo Stefano di Perno. This wine is all about freshness, fruitiness and richness. Mauro Mascarello says the 2022 vintage had less volume overall. Production is always lowered in the hottest drought years because the grapes tend to slow down. But 2021 was a quality year for Dolcetto, he says, both in terms of quality and quantity.Monica Larner, The Wine Advocate 92 PointsH
Mencia from Bierzo, Castilla y León
A lift in perfume. Build in overt whole bunch stalk and spice with a sappy nature. Lined up toward Grenache a little more. A delicacy with a finely weighted palate. Refreshing and thirst-quenching, it draws you in. The palate is much more complete than the nose at the moment. I expect the whole bunch nose to resolve over the coming year to deliver a special wine.Paul Kaan, Wine DecocdedCésar's 2023 El Rapolao was sourced from a centenary plot in the coldest part of the village, wher