Published in Best of 2014

Wines, Spirits and Beers published in the Best of 2014 issue of Wine Enthusiast Magazine.

Best of 2014 Featured Collections

Piedmontese Reds Bordeaux Bonanza Online Exclusives
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99
points

Roagna 2004 Crichët Pajè Nebbiolo (Barbaresco)

  • Cellar Selection
  • Online Exclusive
  1. $550

Leather, rose, blue flower, balsamic notes, mineral, black cherry, baking spice and thyme are just some of the sensations offered by this breathtakingly gorgeous wine that boasts power and finesse. At 10, it’s still shockingly youthful and vibrant, with great depth and balance, but it still has years to go. Drink 2020–2044. Polaner Selections, Louis/Dressner Selections.

 — K.O.  (12/31/2014)
98
points

Founders KBS

  • Cellar Selection
  1. $20

Founders’ KBS, or Kentucky Breakfast Stout, has been at the top of beer aficionados lists for years as the ultimate in barrel-aged stout pleasure. It’s intense, bold and flavorful, with all the stuffing to cellar well for years. The nose overflows with aromas of bittersweet chocolate, espresso, Bourbon-soaked vanilla bean and roasted malt. Those notes continue…

 — L.B.  (12/31/2014)
98
points

Roagna 2008 Pira Vecchie Viti Nebbiolo (Barolo)

  • Cellar Selection
  • Online Exclusive
  1. $162

Layers of aromas include blue flower, rose, baking spices, sandalwood and perfumed berry. These follow through to flavors of crushed red cherry, cinnamon, white pepper and thyme. Made from vines that are more than 60 years old, it’s impeccably balanced with freshness and big, velvety tannins. Hold for complexity. Drink 2016–2033. Polaner Selections, Louis/Dressner…

 — K.O.  (12/31/2014)
97
points

Gaja 2010 Conteisa Red (Langhe)

  • Cellar Selection
  • Online Exclusive
  1. $240

Made with Nebbiolo from Gaja’s holdings in the Cerequio vineyard in La Morra, with a touch of Barbera, this combines finesse, structure and depth. It’s highly perfumed with rose, balsamic notes, berry and spice that follow through to red cherry, raspberry, white pepper, licorice and mint flavors. It’s balanced with polished tannins and closes on a mineral note…

 — K.O.  (12/31/2014)
97
points

Domaine Weinbach 2008 Cuvée Ste Catherine Schlossberg Grand Cru Riesling (Alsace Grand Cru)

  • Cellar Selection
  1. $51

From one of the best recent Alsace vintages, this is a superb wine, now approaching its apogee. It has a wonderful line in mature, steely and aromatic flavors that are merging into a wine that is lightly toasty, with the promise of many years’ further aging. The aftertaste, with its mineral texture, shows how fruity this wine still is.

 — R.V.  (12/31/2014)
97
points

Massolino 2008 Vigna Rionda Riserva Nebbiolo (Barolo)

  • Cellar Selection
  • Online Exclusive
  1. $140

From one of the most hallowed vineyard sites in Barolo, this structured, compelling wine opens with aromas of ripe black cherry, leather, anisette, cooking spices and balsamic notes. The vibrant palate weaves together dark cherry, black raspberry, licorice, mint and black pepper alongside brooding, bracing tannins. It’s already impressive but will continue to…

 — K.O.  (12/31/2014)
97
points

Roagna 2008 Pajè Vecchie Viti Nebbiolo (Barbaresco)

  • Cellar Selection
  • Online Exclusive
  1. $162

This fragrant, stunning wine opens with layers of aromas that include blue flower, rose, baking spices, sandalwood and perfumed berry that follow through to crushed red cherry, cinnamon, white pepper and thyme flavors. Made from vines that are more than 60 years old, it’s delicious and impeccably balanced with freshness and big, velvety tannins. Hold for complexity…

 — K.O.  (12/31/2014)
97
points

New Glarus R&D Wild Peach Batch: Cave 2

  • Cellar Selection
  1. $8

Brew (and fruit) master Dan Carey does it again with this latest R&D release: A sour brown ale brewed with Michigan peaches that’s spontaneously fermented with wild yeasts and aged in oak, with the final product being a blend of one-, two- and three-year-old beer. It opens with assertive sour-peach aromas, supported by secondary notes of barnyard, leather, toasted…

 — L.B.  (12/31/2014)
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