Acclaim

Editor’s Choice “From fifty year old, high altitude vines on Mt. Etna, this is a stunning and structured rosato made from native grape Nerello Mascalese. It’s loaded with finesse, boasting tart apple, wild cherry, strawberry, white pepper, red grapefruit and intense mineral sensations alongside crisp acidity.” Kerin O’Keefe, Wine Enthusiast, Sept. 2014

Editor’s Choice “Made from a blend of 60% Alicante, 30% Nocera and 10% Calabrese, this wine has aromas of violet, tilled earth, mature plum, prune and black cooking spice. The soft, savory palate delivers ripe black cherry and black berry, accented by black pepper and nutmeg. It’s balanced, with velvety tannins and fresh acidity. Made for early drinking pleasure, so enjoy soon.” -Kerin O’Keefe, Wine Enthusiast Sept. 2014

“A blend of 60% Nero d’Avola, 30% Sangiovese and 10% Corinto, this structured wine opens with fragrances of mature plum, resin and balsamic. The dense palate offers chewy tannins and delivers succulent flavors of black cherry and ripe black berry that are layered with black pepper, clove and mocha.” -Kerin O’Keefe, Wine Enthusiast, Sept. 2014

“Leather, game, wet soil and ripe berry aromas take center stage on this savory blend of Nerello Mascalese and Nero d’Avola. The lively, easy-drinking palate delivers ripe black cherry and raspberry, accented by white pepper and mineral notes. Fresh acidity brightens up the dense fruit.” -Kerin O’Keefe, Wine Enthusiast, Sept. 2014

“The 2011 Barolo Cerretta is a bit more textured and immediate than the Rapèt, with a greater sense of immediacy and less in the way of aromatic nuance. The tannins are naturally quite firm, even for the year, but the overall sense of balance is terrific. Mentholated, spiced notes add nuance and texture on the finish.” – Antonio Galloni, Vinous, Sept. 2014

“Dark red cherries, plums, smoke, licorice, savory herbs and leather are some of the many notes that flesh out in the 2011 Barolo Rapèt. Pliant, expressive and resonant, the 2011 stands out for its depth and power. Firm yet well-integrated tannins support the aromatic, perfumed fruit. The 2011 is savory, rich and massively endowed. Tasted next to the Cerretta, the Rapèt is more perfumed, lifted and aromatic.” – Antonio Galloni, Vinous, Sept. 2014

“This simple but well-made wine from northern Italy opens with delicate floral and peach aromas. The palate offers golden apple and lemon zest alongside bright acidity.” Kerin O’Keefe, Wine Enthusiast, Aug. 2014

“Bright red. Mesmerizingly pure and intense aromas of raspberry, sour red cherry, minerals, licorice and violet. Sweet, lush and deep, with outstanding clarity and lift to the pure flavors of red cherry, raspberry and flint. Pristine and very long on the vibrant finish, which features extremely sophisticated tannins and superb length. The wine’s minerally, flinty quality runs through from nose to aftertaste. A paradigm of cooler-climate Montalcino sangiovese, this is the year’s best Brunello, and it will cost you a fraction as much as more famous Brunellos that other wine writers will surely score higher.” -Stephen Tanzer, Aug. 2014

“Deep, bright red color. Aromas of plum, redcurrant and kirsch are complicated by soy sauce and flowers. Silky and rather minerally, showing a restrained sweetness and considerable finesse to its moderately ripe middle palate. Finishes with fine-grained tannins and lingering notes of red cherry, minerals, dried flowers and gunflint. A lovely ’09.” -Stephen Tanzer, Aug. 2014

“If you’re looking for a quaffer, this isn’t it. Mattia Vezzola blends this pale orange wine from gropello, marzemin, sangiovese and barbera grown on the western shore of Lake Garda. It’s left for only hours on the skins and pressed at night before half of the blend goes into small barrels for six months; the other half goes into stainless steel tanks. Right now, the 2012 is seriously oaky, but the wood quickly faded from consciousness. It has the fruitiness of fresh mushrooms, gentle and savory, and an earthiness that ranges from forest floor to saline minerality. Though delicate in flavor, it has real presence on the palate, the wine wanting a charcuterie spread of fennel salami and mortadella.” -Wine & Spirits, Aug. 2014