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Arista Winery
Chardonnay, U.V.-El Diablo Vineyard, Russian River Valley – 2017

Jeb Dunnuck
96+ Points

A bigger, richer wine, the 2017 Chardonnay UV El Diablo Vineyard comes from a great site in the Russian River. Aged a year in one-third new French oak, its medium golden hue is followed by a Meursault-like bouquet of buttered stone fruits, Meyer lemons, flower oil, crushed rock, and toasty oak. Rich, full-bodied, and concentrated on the palate, it has terrific acidity, flawless balance, and depth and richness to spare. It's a stunning bottle of Chardonnay that will benefit from a year in bottle and cruise for 7-8 years or more.

Jeb Dunnuck, May 2020
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Arista Winery
Chardonnay, Russian River Valley – 2017

Jeb Dunnuck
96 Points

The appellation 2017 Chardonnay Russian River Valley spent 12 months in just 20% new French oak. This medium gold-hued Chardonnay offers a beautiful nose of orchard fruits, honeyed citrus, green almonds, toasted bread, and flower oil. Rich, full-bodied, and opulent on the palate, it has subtle background oak, rocking levels of fruit and texture, good acidity, and a great finish.

Jeb Dunnuck, May 2020
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Arista Winery
Chardonnay, Banfield Vineyard, Russian River Valley – 2017

Jeb Dunnuck
95+ Points

One of the large single vineyard releases, the 2017 Chardonnay Banfield Vineyard comes from a site in the Russian River and was whole cluster pressed and fermented and aged 12 months in one-third new French oak. After a year, it was moved to stainless steel tanks for six months before bottling. Notes of Meyer lemons, baked apples, crushed rocks, honeyed flowers, and spice all emerge from the glass, and it's rich and full-bodied on the palate, with plenty of structure and depth as well as good acidity. More reserved and tight, it's another effort from this estate that needs a year of bottle age

Jeb Dunnuck, May 2020
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Arista Winery
Pinot Noir, Lucky Well, Russian River Valley – 2017

Jeb Dunnuck
94 Points

A classic effort, the 2017 Pinot Noir UV Lucky Well Vineyard is another fresh, focused red from Arista that has lots of mulberry and raspberry fruit as well as notes of savory herbs, dried earth, and spice. Playing in the medium-bodied, elegant end of the spectrum, with good acidity and fine yet notable tannins, it has a core of sweet fruit but almost has a Sonoma Coast-like texture and structure. Give bottles a year or two and enjoy through 2027+.

Jeb Dunnuck, May 2020
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Arista Winery
Pinot Noir, Ferrington Vineyard, Anderson Valley – 2017

Jeb Dunnuck
93+

A different beast from the Russian River releases, the 2017 Pinot Noir Ferrington Vineyard comes from the Anderson Valley and is one of the fresher, more Burgundian styled wines in the lineup. It offers notes of forest floor, savory red and black fruits, flowers, and sappy herbs. Tight, vibrant, and juicy on the palate, with good acidity and silky tannins, it needs air to show at its best, and my money is on it benefiting from 2-3 years of bottle age.

Jeb Dunnuck, May 2020
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Feudo Montoni
Nerello Mascalese Rosé di Adele Sicilia DOC – 2019

Vinous
90 Points

The 2019 Rosé di Adele from Feudo Montoni lifts from the glass with a pretty yet understated bouquet, showing sweet florals with hints of mint leaf, ripe apple, and gingery spice. On the palate, soft textures are offset by zesty acids and saline-minerals, as its fruit leans more toward ripe melon and sweet herbs. The finish is medium in length, yet mouthwatering and just begging me to take another sip. This is yet another Nerello Mascalese Rosato that’s truly worth the hunt.

Eric Guido, May 2020
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Château du Moulin-à-Vent
Champ de Cour, Moulin-à-Vent – 2017

The Wine Advocate
91 Points

There are some 2,000 bottles of the 2017 Moulin-à-Vent Champ de Cour, one of the lieux-dits that was least impacted by the year's hail storms. Revealing aromas of cherries, dark berry fruit, candied peel and vanilla pod, it's full-bodied, layered and chewy, with firm tannins and an oak-inflected finish. There's clearly serious raw material here and thoughtful vilification, too, but I can't help feeling that the wine's fruit is somewhat surpassed on the palate by the supplemental oak phenolics. In short, the question is whether this Moulin-à-Vent will ever become truly charming? My score gives

William Kelley, August 2019
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Château du Moulin-à-Vent
Champ de Cour, Moulin-à-Vent – 2017

JancisRobinson.com
16.5+ Points

Mid crimson. Bottled. This was the only cuvée they were able to make in 2017 because of the hail. Red fruit but a little darker than the château blend. A little more spicy. Concentrated fruit on the mid palate, very good depth and intensity and the oak spice just hinted at. Really long and with freshness to the finish. Needs time.

Julia Harding MW, January 2019
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Château du Moulin-à-Vent
Champ de Cour, Moulin-à-Vent – 2016

Wine & Spirits
93 Points

This 7.9-acre parcel faces east on a slope of colluvial deposits from the hills above, the vines growing in granitic sand over clay, producing thick-skinned grapes with relatively high acidity. One-third of this lot aged in barrel, the rest in stainless steel, coming together in an elegant wine that shows its youthful power with finesse. It fills the mouth with silken layers of green plum, pomegranate, herbal spice and floral tension, flavors that last in a complex matrix. Enjoy this over the next four or five years, while waiting for the domaine’s 2016 Les Vérillats to mellow.

April 2020
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Château du Moulin-à-Vent
Champ de Cour, Moulin-à-Vent – 2016

JancisRobinson.com
16.5 Points

Pale blackish crimson. Very shaded. Exotically ripe. Too much so? Almost bloody with fine polished tannins. A little gamey.

Jancis Robinson, June 2019
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Château du Moulin-à-Vent
Champ de Cour, Moulin-à-Vent – 2015

Wine Enthusiast
93 Points

From a parcel within one of the top vineyards in Moulin-à-Vent, this wine has weight and spiciness from the wood aging. Its tannins, still young, give both structure and emphasize the richness of the fruit. It provides a fine example of the aging ability of great Beaujolais and will probably not be ready until 2020.

Roger Voss, March 2019
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Château du Moulin-à-Vent
Champ de Cour, Moulin-à-Vent – 2015

Wine & Spirits
90 Points

This vineyard is at the bottom of the hill, in deep, clay-rich soils. When Patricio Tapia, our critic for Spain, tasted this wine, the bloody, earthy, flowery Beaujolais led him to remark, “Sometimes I get confused between mencía and gamay.” And this does have surprising intensity for a gamay, concentrated in its black-skinned blueberry flavors and bitter jasmine florals. It needs cellar time to rest and relax.

October 2018
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Château du Moulin-à-Vent
Champ de Cour, Moulin-à-Vent – 2015

The Wine Advocate
92 Points

The 2015 Moulin A Vent Champs de Cour comes from granitic soils and is 35% aged in oak using the same percentage of new wood over 12 months. It offers lovely brambly red berry fruit on the nose, crisp and well defined with hints of rose petal. The palate is well balanced with supple, ripe tannin, well judged acidity and neatly integrated oak. There is just a hint of salted licorice that lends complexity to the finish. I love the mouthfeel here, with a touch of graininess towards the finish that lingers long in the mouth.

Neal Martin, August 2017
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Château du Moulin-à-Vent
Champ de Cour, Moulin-à-Vent – 2015

Vinous
93 Points

Deep ruby. Explosive, oak-spice- and mineral-accented aromas of red and dark berry liqueur, incense and vanilla pick up cola and earthy rhubarb notes with aeration. Sweet and deeply concentrated but almost shockingly lively and focused on the palate, offering intense raspberry preserve, cherry cola, spicecake and floral pastille flavors and a bracing jolt of minerality on the back half. Finishes smooth, sweet and extremely long, with resonating floral and spice notes and velvety tannins that come in slowly to add shape and gentle grip.

Josh Raynolds, December 2017
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Château du Moulin-à-Vent
Château du Moulin-à-Vent, Moulin-à-Vent – 2017

The Wine Advocate
90 Points

Revealing notes of sweet berry fruit, espresso roast, smoke, candied peel and plums, framed by a touch of oak spice and vanillin, the 2017 Moulin-à-Vent is medium to full-bodied, fleshy and layered, with a fine but firm chassis of tannin and a delicately wood-inflected finish. This is an elegant middleweight from the Château de Moulin-à-Vent that should come into its own after a year or two in the cellar.

William Kelley, August 2019
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Château du Moulin-à-Vent
Château du Moulin-à-Vent, Moulin-à-Vent – 2016

JancisRobinson.com
16.5 Points

Greyish crimson. Lifted dark wild small berries. Fine, dusty tannins that I associate with granite and top-notch beaujolais, and real finesse – paper-fine tannins, wonderful freshness. Tiny little black-berried fruit. Juicy and yet should age. Dark and savoury on the finish but still juicy.

Julia Harding MW, April 2019
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Château du Moulin-à-Vent
Château du Moulin-à-Vent, Moulin-à-Vent – 2016

Wine Spectator
92 Points

This light- to medium-bodied red strikes a good balance between elegance and power, with floral notes weaving through the raspberry reduction and cherry tart flavors. Elements of berry tea, licorice and spice linger into the long, plush finish. Drink now through 2025. 250 cases made, 50 cases imported.

Gillian Sciaretta, November 2019
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Château du Moulin-à-Vent
Château du Moulin-à-Vent, Moulin-à-Vent – 2015

Vinous
90 Points

Opaque ruby. Primary red and dark berries on the deeply perfumed nose, along with a suggestion of pungent flowers. Fleshy, spice-laced blackberry and bitter cherry flavors stretch out and become sweeter with air. Rich but nicely energetic as well, finishing long, broad and juicy, featuring repeating dark fruit character and smooth, harmonious tannins that lend grip.

Josh Raynolds, December 2017
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Château du Moulin-à-Vent
Château du Moulin-à-Vent, Moulin-à-Vent – 2015

jamessuckling.com
91 Points

A more modern, meaty and spicy style with plush, ripe red cherries and red plums. Some roses, too. A very smooth array of tannins and plenty of freshness. Drink now or hold.

February 2018
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Château du Moulin-à-Vent
Château du Moulin-à-Vent, Moulin-à-Vent – 2015

Wine & Spirits
93 Points

There’s black raspberry richness at the center of this wine, concentrated within tannins that draw their power from both grape skins and oak. Brice Laffond destems this fruit, then cold-soaks it with pumpovers before and after fermentation, so there’s no carbonic maceration of the berries. Then he ages it for a year and a half in oak barrels. The barrel spice comes across in notes of cumin and coriander, charred meat and clove, while the fruit is powerful enough to outlast it with generous umami grace. For the cellar.

October 2018
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