Picolit is a rare and precious dessert wine from northeast Italy that delivers extreme concentration and sweetness thanks to extremely low vineyard yields. This expression shows a deep golden color with apricot, honey, orange zest and fragrant honeysuckle.
— M.L.
(12/15/2011)
You have to admire the roundness and supple softness of this Sauvignon. Yes, it has sharply aromatic notes of tomato leaf and exotic fruit, but they are delivered in a delicate and harmonious fashion. The wine is crisp and lean with enough substance to pair with spicy Indian dishes.
— M.L.
(8/1/2009)
A blend of Merlot, Cabernet and Refosco that’s aged in French oak, this opens with bold, black intensity, bearing notes of dark fruit, ripe blackberry and sweet spice. The mouthfeel is chewy and soft, with a touch of pulpy sweetness on the close.
— M.L.
(12/31/2012)
There’s an inviting quality to this wine that begs one sip after the other. It comes down to this Friulano’s smooth and tempered texture, which is round and supple yet imparts intense flavors of mature yellow fruit and apricot. Try it with seared Ahi tuna.
— M.L.
(11/15/2008)
This is textbook quality Sauvignon made by Paolino Comelli with aromas of exotic fruit, tomato leaf, grapefruit and white stone. Pair it with asparagus risotto or grilled eggplant topped with fresh basil.
— M.L.
(7/1/2008)
Although Pinot Grigios are white wines, you could consider this a rosé instead because of its luminous copper color. The wine boasts a thick, creamy consistency and has a generous, plush feel in the mouth. It’s a special and carefully crafted wine.
— M.L.
(7/1/2008)
This is a ramato Pinot Grigio (which means “copperish” in color) that boasts pinkish highlights of peach and amber. The wine delivers a steady stream of pear, cranberry and citrus aromas and washes clean over the palate thanks to its lively acidity.
— M.L.
(8/1/2009)
Friuli in northeast Italy has the unique soils and climatic conditions for full bodied and sophisticated white wines. This Pinot Grigio offers the easy, approachable qualities we associate with the grape with that added dimension or creaminess that is so characteristic of the region.
— M.L.
(3/1/2012)