Acclaim

“The 2014 Barbera d’Alba Vignota is soft, supple and tasty. Hints of leather, sage, tobacco and cedar give the 2014 a bit more of a savory edge than is the norm, but then again, this is 2014 we are talking about. Here, too, Conterno-Fantino has put out a solid wine in a tough year.” — Antonio Galloni, Vinous, Dec. 2015

“The 2014 Dolcetto d’Alba Bricco Bastia is bright, focused and energetic, with plenty of varietal character expressed in the midweight, acid-driven style of the year. A host of lavender, sage, mint and licorice notes add nuance throughout. This is about as good as it gets in 2014 Dolcetto.” — Antonio Galloni, Vinous, Dec. 2015

“The 2014 Langhe Nebbiolo Ginestrino is a big boy. Perhaps not quite as refined as it can be in the best years, the 2014 nevertheless possesses superb depth, intensity, and, above all else, character. Firm, incisive tannins support expressive pine, black cherry and spice notes” — Antonio Galloni, Vinous, Dec. 2015

“The 2012 Barbera d’Asti Il Bergantino is deep, intense and verging on the edge of overripeness. Lavender, cloves, new leather and dark jammy fruit all flesh out in the glass. The 2012 will appeal most to readers who enjoy huge, powerful Barberas. I would like to see a little more finesse, but the 2012 is nevertheless nicely done, in its style.” — Antonio Galloni, Vinous, Dec. 2015

“A rich, exuberant wine, the 2013 Barbera del Monferrato Superiore once again shows just how compelling Barbera can be in Monferrato. Juicy, plump and expressive, the 2013 offers superb density in its black cherry jam, blackberry, smoke, violet and spice notes. This is another absolutely delicious wine from Bricco Mondalino.” — Antonio Galloni, Vinous, Dec. 2015

“Hauner’s 2013 Malvasia delle Lipari Passito (500 mililiter) opens to a luminous but saturated golden color with dried fruit aromas of apricot, raisin, acacia honey and poached pear. The wine shows elegant saline touches as well with oyster shell and crushed mineral. Herbal notes of sage and oregano arrive in a second wave. This is a delineated and solid dessert wine with good complexity and a generally straightforward style that does not overwhelm the palate.” — Monica Larner, Wine Advocate, Dec. 2015

“The 2012 Malvasia delle Lipari Passito Selezione Carlo Hauner (500 mililiter) is made in limited production numbers (counting just 3,000 bottles). The bouquet delivers a pure blast of honey with notes of candied fruit, apricot jelly and lemon custard at the back. There is a distant whiff of button mushroom that suggests hints of botrytis cinerea. This is a beautiful and profound dessert wine. ” — Monica Larner, WIne Advocate, Dec. 2015

“The 2013 Malvasia delle Lipari (500 mililiter) is initially bashful but opens quickly to pronounced tones of peach, honey, ripe pear, passion fruit and dried sage. This low key dessert wine is graceful, feminine and nuanced in equal measure. Unlike the more robust and openly sweet dessert wines made in other parts of Sicily, Malvasia delle Lipari offers a subdued and elegant expression.” — Monica Larner, WIne Advocate, Dec. 2015

“Ironically, I liked the 2014 Vermentino di Gallura better than the 2013 edition of this same wine despite the fact the latter hails from what is widely regarded as a superior vintage. This wine delivers two-pronged intensity with a sweet floral side that is successfully offset against a zesty citrus fruit side. The wine offers a united front with exotic fruit, blanched almond, pine nut and fresh basil. The palate is kept refreshed thanks to the wine’s crisp acidity. Jankara was founded in 2006 by Renato and Angela Spanu. They purchased eight hectares of land and planted a good part to Vermentino vineyards. Chef Angelo Elia (of the Casa D’Angelo Restaurants in South Florida) and his wife Denise later became business partners.” — Monica Larner, Vinous, Dec. 2015

“The 2014 Peloro is a blend of two white grapes that are popular in Sicily: Grillo and Caricante (spelled with one “r” in the case of this winery). The wine is fresh and snappy with crisp lines and sharp focus. This pretty white wine from the steep vineyards of northern Sicily would make a great companion to fish baked in a crust of sea salt. Distant tones of mineral, dried mint and chopped caper appear on the finish. ” — Monica Larner, Wine Advocate, Dec. 2015