Berry Brothers & Rudd

Fine Wine and Spirits Merchant, Berry Brothers & Rudd, who have an office in Singapore, held a Grand Portfolio Tasting this August.

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Champagnes & Whites
Amongst the wines tasted, I enjoyed the Thienot Brut for its texture, fruit and ready characters – every bit an excellent Champagne for $95. The house brand Berry’s UKC Rose Grand Cru Marguet was a surprise – many pink Champagnes show good fruit but lack the minerality – but this one has it all.

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How about a 2014 Tavel Rose, Prier de Montezargues – warm, lush with red fruit – and flavours that brought me back to Southern France – and all for $39.
Then there is also a perfumed and beautifully balanced 2012 Domaine de la Renjarde Cotes du Rhone Villages Blanc, similarly priced and every bit as enjoyable.
For oysters and cold seafood – nothing like a crispy lemon-lime pith flavoured 2013 Muscadet sur lie, Domaine la Haute Fevrie ‘Excellence’ – $35 – why look elsewhere?
I also tasted a Benjamin Lerous Auxey Duresses Blanc, a Philippe Colin Chassagne ‘Chevenottes’, a Mirum Verdicchio di Materica Riserva, Mas de Dumas Gassac Blanc and a  sweet Churn Petit Manseng – all delicious.

Reds
So many wines, so little time to taste (1 hours hour had gone by already and 1 hour left…). Red wines I enjoyed were the Olivier Bernstein 2009 Chambolle ‘Les Lavrottes’ as well as the 2003 Collection Bellenum Camille ‘Derriere la Grange’ – both 1er crus of course- yet if you could put gender to the wines, the former was masculine whilst the other, womanly. And for $295 there is a lovely 2003 Louis Remi Latricieres Chambertin – silky, juicy and structured – price wise, its not over the top for a Grand Cru…

Spanish wine lovers should not miss the Riu Trio Infernal by three French winemakers Combier-Fischer-Gerin ( from Crozes Hermitage, Provence and Cote-Rotie respectively) – who decided to make a Grenache-Carignan blend. Its a solid, Priorat big bodied, ripe, powerful yet fruity and balanced, velvety wine – and very good – I say that after having tasting over 35 Spanish wines the previous day.

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Two other wines I loved – the 2008 Paje Roagna Barbaresco – delicate and complex at the same time; and the NZ  2011 Churton Pinot – with beautiful fruit and texture, yet not overtly fruity like many NZ and New World Pinots; rather with some Burgundian restraint and structure.

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Fortified & Others
An oxidised, nutty with good lingering acidity wine form the Jura – the 2010 Domaine Grand  Cotes du Jura Savagnin – was calling out for some Lobster Amoricaine to accompany.

And to end – well, a Berry’s William Pickering 20 year old Tawny which I am told is a Quinta da Noval cuvee – with nuts and red fruit in the forefront and delectable sweetness and complexity.  Wait- there was also a Madeira – the Berry’s Rainwater 5 year old Medium dry that was lush and gushing with Chinese New Year fruit – preserved longan, dried plums and the like.

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I enjoy the occasional aged rum and here before me, just near the exit, were five rums that heralded a taste. I promptly got the required portions poured out and retreated to a corner of the room for a taste of the amazingly unique rums. Here are the notes – some descriptors given by a few passerby’s that decided to partake as well…

2000 Berry’s Own Selection Guyana Rum 15 year old – crispy crushed mixed fruit, raisins, plums and all.
NV Berry’s Own Selection Jamaican Rum Genex 13 year old – forward notes of bush salad, overripe pineapple and tropical fruit
NV Berry’s Own Fijian Rum – Lots of wood – raw pine with nangka, jackfruit, over the top pungency – totally characterful
NV The Pink Pigeon, Mauritian Rum – Creme caramel, balanced, sweet and smooth – will woo whisky and cognac drinkers over
NV Berry’s Own Selection Barbados Rum 10 year old – Fruit, caramel, glutinous rice, dates and some sea salt
( Note: for newly converted rum lovers – like myself – Berry’s offers other rums  – from Haiti, Guadeloupe, Nicaragua, Venezuela and more – imagine having these with single estate chocolates such as those from Amedei)

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After, I looked forlornly at the other spirits yet to be tasted – the Pot Distilled Junipero Gin,  the Hophead Vodka and Karlssons Gold Vodka from Sweden –  but I had had enough for the day – they would have to be tasted next time.

A Krug Unforgettable Journey at Jann

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“To enjoy Krug, you have to understand that there is no hierarchy in our wines,” said Olivier Krug recently at dinner held at Jaan. “We make two cuvées and they both get the same care. True, one cuvée may be more expensive because it’s a single expression of one year and it is rarer.”

The affable and well spoken Krug continued, “When we make a cuvée, it is the ‘blend of the best’  and it is re-created each year – you realise that it is never the same each year but the best possible quality that exhibits the full spectrum of flavours.  Unlike other houses, we ferment as many as 250 different grower plots separately. We taste each of the ‘plots’ and added to that, 150 other reserve wines (as old as 15 years) each year –  to create (blend up) the best possible cuvée each year. This is unlike many others who ferment all that they obtain from various growers/vineyards together.”

He explained, “Cuvée 1 is the Grand Cuvée which we have been making since 1948. Cuvée 2 or the Krug Vintage – composed of wines from a single year which is the ‘fullest expression of the year’. And there’s the single plot wines. After tasting plots for the cuvées, my ancestor/great great great grandfather Joseph Krug noticed that quality of the wine from the single vineyard (over eight years) was consistently good / special and one day decided to keep it aside and bottle it – hence the Clos Du Mesnil.  We also have a Clos d’Ambonnay (single vintage, single vineyard) and a Rosé.”

As we savoured our dinner over various bottles –  Clos du Mesnil 2002 and 2003, Krug 2003, Krug Grand Cuvée and Krug Rosé, Olivier Krug left us with with a few updates (he was heading off to the post launch party of Singapore’s Michelin guide)…

“Music and champagne go so well together – we realised that there is an increasing amount of research recognizing the considerable changes hearing can make to the tasting experience, such as the work carried out by Charles Spence and Janice Qian Wang of Oxford University’s Crossmodal Research Laboratory. As such, we are collaborating with various musicians to pair music with our wines.”

“We are very pleased about our Krug iD, a six-digit number on the back label of each bottle, allows you to identify your bottle by revealing its unique story, as told by our Krug Cellar Master. You just need to enter the Krug iD online, via krug.com or the Krug App!”

“A little advice – please do not use the flute- drinking Champagne from a flute is like going to an opera and using earplugs. Instead, enjoy your champagne in a white Burgundy wine glass or our ‘Joseph’ glass. See you in Champagne soon!”

 

My notes:

Clos du Mesnil 2002 – butter, caramel, velvety mousse, long with mandarin orange peel, pomegranate, buah duku and finishing with smoke and lime nuances

Clos du Mesnil 2003 – smoke, vanilla toast, lon gmid paate, minerals and complex with slightly bigger bubbles and a bittersweet big long finish

Rosé – salmon pink, complex nose with a delicate mousse and velvety texture. Small red fruit, minerals, chalk, mangosteens and long.

Bruno Paillard launches the Rosé NPU 2003 in Singapore

Mr. Bruno Paillard, unlike other Champenoise, started his estate only in 1981, at the age of 27 and with a fistful of French Francs (about 15,000 Euros, I believe). He did come from a family with a connection to the land – they were brokers and growers in the two Grands Crus villages of Bouzy and Verzenay, dating back to 1704.

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Paillard, over a lunch at les Amis, described Champagne’s terroir, “… it’s the savoir faire of the producers and growers combined with the unique conditions – Nordic climate, sealife sediment in the soils and four marked seasons – that makes Champagne what it is.”

“The term ‘Non-Vintage’ sounds so negative. I prefer the term MV or ‘Multi-Vintage’ and you could say we were the first to use this term. It best describes how we make our wine – We use a solera style system of reserve wines so every wine you get is a blend of older vintages. To do this well, we store our reserves cuvee by cuvee rather than by vineyard. We also age our wine longer than most other houses,” states Paillard.  “Naturally, all our wines carry the date of ‘degorgement’,” he continued.

Champagne aficionados will be familiar with N.P.U. – another term that Paillard came up with. In latin, N.P.U. or ‘Nec Plus Ultra’ means ‘there is nothing beyond’. Certainly a highly ambitious statement.

Bruno Paillard’s first NPU was a 1990, released in 2002.  Only Grands Cru village grapes are selected; first pressings are only used,  the wine was aged in small oak barrels and the wine is matured in the bottle, on lees for at least a decade; after which the wine is returned to the cellar following degorgement. Hence an NPU is always at least 12 years old. Whilst NPU wines made to date have been ultra-luxurious elegant and complex champagnes (11,000 bottles and 500 magnums for each issue), 2016 marks the release of a magnificent rosé – the N.P.U. 2003.

Only 826 bottles of the N.P.U. Rosé 2003 were produced.  The wine is sumptuous and sublime – with aromas of red berries, spices and candied fruit and a generous broad palate and minerals.

Available at Vinum.

History, Evolution & Revolution of Australian wine

A series of tastings held around the world to showcase Australian wines has finally made it to Singapore.
 
Gone are the days when Australian wines are thought of as less complex or interesting as the European counterparts. Today’s Aussie wines have a place in every wine-lover’s cellar.
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Revered favourites such as Hunter Semillon continue to impress… I have yet to taste a Semillon that will rival this wine in terms of its uniqueness. Although still youthful, with a pungency of citrus/laksa leaf/ buah long long and bone-dry acidic tension, Tyrells Vat 1, Semillon 2005 promises to deliver a lanolin-roundness and delicate complexity in another 10-20 years.
 
An personal old favourite, the St. Hallett Old Block Barossa Shiraz has come of age! A frequent pour amongst students at Roseworthy, I recall it to be a fuller-bodied wine with smooth tannins. The 2012 vintage is medium-bodied with fine tannins and a medium-long finish. The wine is complex with a lovely nose of mint, Chinese dried red dates,  sour plums, chocolate with overtones of toasty oak and toffee.
 
Another classic, the Wynns Cooonawarra John Riddoch Cabernet Sauvignon 2012 proved to be worthy of its time-honoured status. Brimming with herbs, black and red fruit, red peppers, hints of bitter herbs, ginseng and dried figs, this wine is concentrated with chewy, sticky tannins and a long finish. This wine will remain a favourite amongst Bordeaux drinkers in a blind tasting line-up.
 
I especially enjoyed the comparison of the St. Hallett with two other Syrah’s/Shiraz.  First is what I would call an Aussie New Wave Syrah producer – the Luke Lambert Yarra Valley Syrah 2015. This cool-climate style wine with berry aromas, attractive cough syrup flavours and a fine grind of black and white pepper is flavoursome and delicate at the same time. I could not believe this was a typical Australian Syrah – the kind that jumps out of the glass and punches you in the face. And no wonder… the producer had aged the wine in 4000-litre foudres, Guigal-Cotes du Rhone fashion.
 
The other Shiraz is the Battle of Bosworth Puritan McLaren Vale Shiraz 2015. Organic, natural with no sulphur added (yes, and perhaps this fore-tells the future of winemaking!) This wine showed a purity of fruit with plums, berries and attractive medicinal overtones. It was delicious, forward-juicy with bittersweet finish and medium tannins.
 
For whites, I enjoyed the sweet-balanced Grosset Alea Clare Valley Riesling 2014. Grosset has always been my Ocker Riesling favourite alongside Pikes, Pewsey Vale, Knappstein and Henschke.
 
A Vasse Felix Premier Margaret River Chardonnay 2014 came across intense with lemon lime, butter-peach and pear with a aftertaste of dried apricots. Medium bodied and with a crisp backbone – ABC drinkers will be surprised indeed!
 
The wine of the tasting was made from Savignin! The BK Wines Skin ‘n Bones Adelaide Hills White 2015 had savoury characteristics with barley overtones and flavours of crushed green grapes and dried fruit. In some ways it was reminiscent of an organic Savignin from Arbois. I felt that with a little more time in the bottle, it might develop those biscuit characteristics that I savoured in an aged bottle of Langhe Chardonnay from a famous Piedmonte producer.
 
The Moorooduc Estate Robinson Mornington Peninsula Pinot Noir 2013, was immensely enjoyable for its beautiful fruit underlined by its hints of pomegranate, chestnuts, cherries and spice. It was juicy, refined with a satin texture and a bittersweet long aftertaste.
 
How far Australian pinots have come! Looking back, 30 years ago, they were mostly over-extracted, lacking in taste (due to over-cropping) or uninteresting (with typical jammy warm climate flavours).
Today, this Pinot can stand alongside some of the tastiest from Martinborough, Willamette and the Ahr.
 
Australia continues experimenting with new varietals. The La Linea Adelaide Hills Tempranillo 2014 is an example.  This wine was juicy-savoury with a nice backbone of tannin. Like European wines, with a little coaxing, the wine opened up to reveal sour cherries with a sweet fruity finish. In a blind tasting, I might have mistaken this wine for a modern-styled Temp-Garnacha blend from Rioja Baja.
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Top Wines 2014/2015 Peak G Wine Awards

2014 – submissions of 300 wines; 100 selected at the top 100 wines in Singapore. Some excellent value wines included Massenez Family Flaviata Cabernet (Red and White International); Donnafugata Tancredi (Cellarmaster Wines); Olsen Personal Reserve Vin 888 Cabernet (Hock Hua Wines); Champagne Fallet Dart Brut Rose (World Wine Vault); Cantine Sant Agata 9.99 Ruche di Castagnole Monferrato (Wine Tatler); Balbi Soprani Barolo 08 (Hock Hua Wines);  Concha Y Toro Marques de Casa concha Pinot (Vina Concha Y Toro Group);  Vina Tabali Pinot (Le Vigne); Georges Duboeuf Morgon ‘JE Descombes’ (Le Vigne); Jean Paul Thevenet Morgon (Artisan Cellars); Casa Santos Lima. Sousao (Viva Vino) ; John Val, Nanny Goat Pinot (Red and White International); Surveyor Thomson Single Vineyard PInot (Singapore Straits Cellars); Pago de los Capellanes, Joven Roble Tinto (Cellarmaster Wines); Paolo e Noemia, Falesia d’amico Chardonnay (Angra Wine & Spirit); Donhoff Riesling Trocken (Wein & Vin) and Olsen Old Bailey Muscadelle (Hock Hua Wines).

Top wines of the year included Marchesi di Barolo, ‘Cannubi’ (Indoguna);  Shaw Vineyard Estate Premium Botrytis Semillon (World Wine Vault) and Van Volxem ‘Alte Reben’ Riesling (Wein & Vin). Other outstanding wines were Mazzei Siepi (SUTL); Misha’s Vineyard Highnote Pinot (Crystal Wines); Henri Billiot Millesime Brut 07 (Artisan Cellars),  and Marques de Riscal Gran Reserva (SUTL).

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2015 –  Wines of the year  were the Askerne Noble Semillon (Hock Hua); Newton Johnson Famile Vineyards Chardonnay (Stellez Vine); Marchesi di Frescobaldi, Luce Della Vite, Luce (Water and Wine). Pick up the 2015 Peak G Wine issue to read the tasting notes the rest of the top 100 wines of 2015

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Asian Wine Lexicon

The Asian Wine Lexicon is a project to “translate” some of the typical wine descriptors into terms that are more recognisable in Asia.

The wine world at large has always used Western descriptors when talking about and describing wines.  However, many people living in Asia do not know many of these descriptors, as they may not have been exposed to items like Bramble Bushes, Violets, Quince, or even more commonplace items like Raspberries and Blackberries (the fruit and not the smartphone…).

 

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Gamberro Rosso 2014

 

Sixty-three producers gathered at the Chijmes Singapore this year, bringing with them wines from all over Italy. This is the 3rd time Gamberro Rosso has brought the roadshow to Singapore and again, wine lovers, the hotel and restaurant professionals and wine trade members got to taste extraordinary wines (3 bicchieri), very good wines (2 bicchieri) and good wines.

Last year during Gamberro Rosso’s 2nd visit, I was given a tour by Mr. Lorenzo Ruggeri, International Wine editor of Gambero Rosso. I tasted and discovered the many faces of Vermentino. They ranged from late harvested Sardinian Vermentino (Carpichera Vigna’ngena) with upfront notes of orange, red apple and ripe fruit and saline notes to a Vermentino from Liguria included a  zesty, wildflower nuanced wine (Cantine Lunae Bosoni, Colli di Luni Vermentino). Not only that a red wine Fattoria Poggio di Sotto, Rosso di Montalcino, became the most memorable I tasted at Gamberro Rosso 2013.

So with high expectations of more discoveries and the anticipation of tasting even more stunning wines, I attended Gamberro Rosso 2014 – and i was not disappointed!

Amongst the many impressive wines for me this year were Cantina Tollo’s fragrant Trebbiano d’Abruzzo C’Incanta 2010, the organic producer Di Majo Norante’s Molise Falanghina Rami 2012, Otella’s aromatic and floral Lugana Sup. Molceo 2011, Cantina Due Palme’s Salice Salentino Rosso Selvarossa Ris 2010, all plum spicy and robust and Tenuta Ulisse’s trio of Montepulciano d’Abruzzos – the Unico, the Amaranta and the Nativae. Each Montepulciano d’Abruzzo was made (fermented) differently – in stainless steel, in oak and in concrete – and each showed different characters due to the respective enological treatment. Additionally Volpe Pasini’s COF Merlot Focus Zuc di Volpe 2006 was impressive with its complex flavours and length whilst Tenuta Carretta’s Barbera d’Asti Sup. Nizza Mora di Sassi 2011 was redolent of small fruit and had a lively nature. These were just some of the amazing wines on show.  There were too many great wines to report on and the omission does not reflect the standard of the wine. And just like in the previous year, I left with the taste of my favourite wine, lingering in my mouth – the Nals Margreid A.A. Sauvignon Mantele 2012 – complex, layered and long finished.

 

Rich Pickings in Apulia

Apulia, in Southern Italy, is far off the tourist radar but has rich pickings for the inquisitive wine lover

WITH scorching days and cool breezy nights, Italy’s Apulia region is famous for its fruits of the land. Three-quarters of Italy’s pasta are produced from durum wheat grown in the rolling fields scattered across the land. Abundant olive trees provide for a third of Italy’s olive oil. And here too, you’ll find the country’s prolific wines.

Primitivo, Italy’s 12th most planted variety is Apulia’s most famous grape. Historically used to produce bulk wine, the region consequently became known for its mass-produced wines, good only for blending.

Of late, however, producers have discovered the untapped bounty of Primitivo. With its attractive fruit flavours and smooth tannins, talented winemakers have decided to go upmarket – turning grapes made for bulk into boutique wines.

To witness this remarkable transformation, I travelled into the heart of Apulia – 40km inland and south of Bari, Apulia’s capital, to the little hillside town of Gioia del Colle.

To look into the future, I first had to understand the past.

It was here in the late 1700s that Primitivo grapes came to being. A priest in Apulia began looking for an early ripening grapevine for propagating, the reason being that spring frosts usually occur late in the region and would damage new buds (which would grow into fruit). If the priest could find vines with a shorter vegetative cycle (faster growing vines), new buds would sprout after the debilitating frost and yet grow quickly enough to produce ripe fruit before the detrimental autumn rains. Happily, the priest did find such a vine in Gioia del Colle. He made cuttings and named the “new” vines Primativo, meaning “early ripening”.

Vincenzo Verrastro, an agronomist, took me for a walk around his small town of 28,000 inhabitants.

Vincenzo Verrastro

“We are in the real country here; every resident is a farmer.” Vincenzo explained that every home has wine cellars – whether banker, baker or babysitter, every resident makes wine in one form or another.

Wine cellar of a typical home

My next stop was the vineyard of Cantina Polvanera. Standing on the rich red soil among the old bush vines of Primitivo, its affable owner Filippo Cassano explained that many styles of wine can be made from the Primitivo grape.

Fillippo Cassano, relaxing

 

“Taste a Primitivo and you will be seduced by the flavours of berries, prunes and herbs. Not only that, the wine takes on different characters depending on the soil the vines grow on.”

Cassano handed me a wine called “16”. Made from vines planted on dark rocky but iron-rich soils, I detected dark fruit flavours in a rich wine with medium tannins. In contrast, another wine called “17”, made from vines growing on limestone-loam soils, exhibited finer-structured tannins with a lovely texture.

“Primitivo also comes in different styles,” explained Cassano proudly as he poured me three other wines.

One was a sweet, light-red Primitivo called “21”; another was a sparkling pink, which was bubbly and refreshing. The last wine was a Rosato (Primitivo blended with other varietals) with red fruit notes. I was delighted to have been introduced to the many facets of Primitivo.

Mariangela Plantamura, in town

 

At another vineyard, Plantamura, I met its owner, the petite and charming Mariangela Plantamura. Originally a city slicker, she moved to the countryside to be closer to her first love – growing Primitivo and making wine.

Whilst strolling in her fields, where herbs such as wild mint, thyme and lavender grow abundantly alongside vines, she reached down and picked some.

Herbs grow alongside vines

 

“Wines take on the subtle aromas of the herbs and flowers that the vines grew with. Smell these herbs and then tell me if you can detect the same in my wine,” she said with a twinkle in her eye.

Sure enough, a Plantamura Primitivo 2009 had pronounced red berry aromas accompanied by a beguiling scent of flowers and herbs. Additionally, Primitivo responds to growing conditions. Being from a hot and dry year, Plantamura’s 2011 wine was resplendent with black fruit and black cherry flavours.

A true great wine will stand the test of time. You may wonder how these former mass-market wines compare to some of the famous wines of the world.

Vertical of Fatalone

At Cantina Fatalone, I tasted some mature versions of Primitivo, dating back more than a decade. The Fatalone Primitivo of 2005 had hints of farmyard, bovril and a tinge of iodine – it reminded me of an old Bordeaux. The 2003 with its chocolates, red fruit, soy, earth and silky overtones was reminiscent of a Burgundy.

The 2001 had a Barbaresco-like camphor-mint leather bouquet. I declared that the 2000, with its balsam, meat, stewed fruit hints and a dry finish, was in a class of its own.

The successful evolution of the Primitivo grape is truly something to celebrate – it is no longer a bulk wine but one to collect, savour and cherish. And it is still surprisingly easy on the wallet.

 

Marianna Annio of Pietraventosa

Impressive Wines from Gioia del Colle

Guiliani Primitivo Riserva 2008 – Forest fruits, cherry, hint of mocha, tobacco and soy with a sweet core and a satin texture. Higher altitude vines at 500m; wine aged in big casks as well as barriques.

Guiliani Primitivo Riserva 2007 – Forest fruit, with a sweet fruit core, cotton-satin textures and firm finish.

Guiliani Primitivo ‘1922’ Vino da Meditazione – Intense red, with savoury sweet flavours, honeyed yet with a dry firm finish. Late harvest wine.

Tenuta Chiaramonte “Muro Sant’Angelo” Primitivo 2008 – Full-bodied with extract, pomegranate, small red fruits and an intense sweet tangy finish. From 60-year-old vines and low yields.

Tenute Chiaramonte Primitivo Riserva 2006 – Sweet-sour fruit, tobacco, minerals, leather and fine sticky tannins.

Pietraventosa “Ossimoro” 2007 – Smoke, sweet core of fruit, minerals, velvety, complex and long. Primitivo blend with 30% Aglianico.

Pietraventosa Primitivo 2007 – Soft and silky, melt in the mouth wine with succulent fruit, berries and spice

Pietraventosa “Allegoria” Primitivo 2008 – Intense ripe fruit, hint of biscuits, velvety, soft with a saline finish. Stainless steel ageing only.

Pietraventosa Riserva 2008 – Mixed berries, spice, fresh soft, silky and long. Unwooded.

Tenuta Viglione “Johe” 2008 – Fragrant wine with fresh cherries, strawberries, pepper spice and orange peel. Primitivo blend with 50% Aleatico.

Tenuta Viglione “Marpione” Primitivo Riserva 2008 – Perfumed and intense with nuances of leather. From 78-year-old vines, aged in big casks and stainless steel tanks.

Tenuta Viglione Primitivo 2005 – Mixed fruit, green plums, subtle leather notes, balanced

Tenuta Viglione Rupestre IGT 2008 -Nutty with red fruit, chocolate and old leather. Lovely acids, long finished. Primitivo-Merlot blend.

Plantamura (red label) 2010– Floral nose with basket of red fruits. balanced, elegant and with sticky tannins. Long.

Plantamura Riserva (white label) 2008Forest fruits, sour cherries, vanilla, intense and structured. For long ageing. 

Plantamura (black label) 2009 – Red and black fruits, herbs, florals and balsam notes; structured and elegant.

Fatalone Primitivo Riserva 2009 – Intense with red and black fruits, coffee nuances and tight tannins (tank sample)

Fatalone Primitivo Riserva 2008 – Balsam n0tes, sour cherries and with a sweet balance (tank sample)

Fatalone Primitivo Riserva 2007 – Black plums, blackcurrants, silky texture, touch of sweetness in the finish (tank sample)

Fatalone Primitivo Riserva 2006 – Sweet fruit nose with pepper, florals and vanilla, balanced.

Fatalone Primitivo Riserva 2004 – Mocha, chocolate, Alacantra leather, stewed fruit, vanilla, lively acids and medium long finish.