Chardonnay, Drinking 2019-2024
Produced from a south facing parcel at the extreme south of Les Vaillons, this unique wine is vinified in a concrete egg to give an additional layer of complexity. The shape of the egg creates a circulating effect for the lees while the porosity of the surface allows for micro-oxidation like a barrique but without any woody characters. The beautifully textured and intensely refreshing wine will be delicious in a year or two. Drink from 2017.
Hailed a curvy, racy beauty from Antonio Galloni and a fascinating wine from Monica Larner, Sassicaia 2017 is one of the most anticipated releases of the year. Sassicaia 2017 is a blend of 85% Cabernet Sauvignon and 15% Cabernet Franc. In her preview assessment of the wine, Larner describes incredibly well the tension existing from vintner and vintage and how, like...more
An impressive release that speaks volume of the pedigree of Tenuta San Guido’s wines. Guidalberto is a blend of 60% Cabernet Sauvignon and 40% Merlot. A voluptuous nose charged with blackcurrant, black cherries, damson notes is rained in by mineral, almost balsamic hints of black olive, mint, tomato leaf and fresh black pepper. The exuberant nose of youth shouldn’t distract from the...more