A small parcel of Verdelho, planted originally in the 19th century and never officially recognized. The wine has a beautiful botrytis character, marked by pure acidity, by lemon and honey and great final freshness. Screwcap.
— R.V.
(6/1/2011)
Straw gold in color, this smooth, creamy Chardonnay is ripe with melon and green-plum fruits touched with toast and spice. There’s an intensely juicy character here, balaned by great acidity and a final, concentrated ripeness.
— R.V.
(6/1/2013)
En Paradis—“in paradise”—refers to a vineyard owned by Régine and Jean Rijckaert. The wine is deliciously and very lightly oxidized, showing a great line of tangy, juicy green and white fruits which are overlaid by pineapple acidity. It has fine concentration and a so-refreshing lemon-zest aftertaste.
— R.V.
(6/1/2013)
The blend is 70% Syrah, 20% Grenache and 10% Carignan, and in 2009 the grapes were as ripe as they could be. Mocha and chocolate notes pick up a touch of prune. With its superripe fruit, ample weight, lush texture and warm finish, there are valid concerns about its ageability, but this offers hedonistic drinking for an affordable price.
— J.C.
(10/1/2012)
A rich wine, perfumed and intense. The tannins are a major element, although they ride with the sweet fruit and concentrated, complex wood and acidity. The wine is firm, impressively fruity and still likely to age further.
— R.V.
(6/1/2012)
With its layers of toast and ripe green and yellow fruits, this is both a warm and a structured wine. It has richness and a hint of vanilla, and the most tangy orange zest. The acidity at the end is intense but very refreshing. Age for at least four years.
— R.V.
(6/1/2013)
Here’s a curiosity, a fortified Tannat, made in the style of a Port. The acidity and tannins make a definite connection with the grape, while the mineral edge is close to the terroir. It has sweet blackberry juice flavors followed with richness.
— R.V.
(12/15/2010)
A densely powerful wine, packed with sweet plum fruits that are given spice character by a touch of pepper. It is very concentrated, the tannins a layer of dust through the wine. There is a ripe, warm glow in the aftertaste.
— R.V.
(12/22/2011)