Here’s a bigger, more sophisticated expression of Barbera with thick concentration and loads of plum, blackberry and spice. The mouthfeel is thick and meaty and the wine offers a long, crisp finish. Very nice.
— M.L.
(9/1/2010)
Livraie is a thick, toasty red wine with tertiary aromas of candied fruit and lemon zest followed by mature fruit and dried prune. There’s a sweet note of oak in the mouth that recalls cinnamon and crushed clove.
— M.L.
(9/1/2011)
This easygoing, fresh Nebbiolo delivers crisp aromas of small berry and forest floor with background notes of root beer and smoked bacon. Pair this wine with beef stew and potatoes.
— M.L.
(9/1/2011)
This luminous Chardonnay from the Langhe area of northern Italy is a focused and precise wine that delivers loads of mineral intensity. You’ll get talc powder and white stone backed by peach and citrus. It’s crisp and tonic with informal, food-friendly appeal.
— M.L.
(12/1/2010)
Here’s a fresh and focused Nebbiolo from Alba, northern Italy, with sweet berry and cherry nuances backed by crisp and sharp acidity. Pair this wine with foods that have some sort of heavy cheese or cream sauce component.
— M.L.
(9/1/2011)
Here’s a crisp, mineral-driven Sauvignon from northern Italy with background aromas of peach, honeydew melon and white peach. The wine shows medium consistency and good staying power with a dry, crisp finish.
— M.L.
(12/1/2010)