Ripe, pure and intense, this is a beautiful expression of Merlot from mountainous northern Italy that offers very well-defined aromas of wild berries, red rose, white cherry, cola and polished black mineral. In the mouth, it is smooth and fine with a silky tannic fade.
— M.L.
(5/1/2011)
From the extraordinary Punggl vineyard cru south of the town of Magrè at an altitude of 790 feet above sea level, this rich, luscious and refined Merlot is simply gorgeous. The mouthfeel is soft, silky and rich and the high altitude has helped to shape aromatic brightness and overall intensity. Beautiful.
— M.L.
(6/1/2011)
This cool-climate Merlot opens with aromas of bright cherry, chocolate and a shading of toasted espresso. It’s opulent and complex, with length and intensity—but it’s never over the top.
— M.L.
(7/1/2012)
A pure expression of Cabernet Sauvignon, this is a lush and beautiful wine, with thick layers of red fruit, chocolate, spice and tobacco. The mouthfeel is firm, streamlined and very nicely held together.
— M.L.
(7/1/2012)
This excellent edition of Krafuss (an oak-aged Pinot Noir from Italy’s pioneering bio-dynamic winemaker) opens with vibrant aromas of small berries and toasted nut that emerge in a vertical and immediate manner. The intensity is wonderful and it’s so much fun to follow the wine’s ever-changing evolution in the glass.
— M.L.
(11/1/2011)
Smooth, rich and beautifully textured, this opulent Chardonnay from cool-climate Alto Adige offers plush aromas of yellow fruit, rose, vanilla and toasted almond. You could pair Löwengang with shellfish or creamy risotto with wild mushrooms.
— M.L.
(5/1/2011)
Löwengang is one of the few Italian white wines built to age many long years in the cellar. Chardonnay is farmed according to bio-dynamic ideals and shaped by oak barrique. The result is creamy, rich, structured and redolent of apricot, vanilla, citrus cream and spice.
— M.L.
(3/1/2012)
There’s a subtle elegance to this wine that really sets it apart from the rest. The aromas are defined and fresh, bringing in mixed herbs, stone fruit and crisp minerality. It’s very soft and feathery light in the mouth with layers of fruity nuances: After a period on the lees, it ages six months in Slavonian oak casks.
— M.L.
(9/1/2007)