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More complex as well as elegant, the 2017 Languedoc Puech Noble offers lots of blackberries, kirsch, ground herbs, graphite, and sappy flower aromas and flavors. It's medium to full-bodied, textured, and beautifully balanced.
The 2022 Bonnes-Mares Grand Cru is deep and resonant, unfurling in the glass with aromas of raspberries and red cherries mingling with rose petal, Indian spices and vanilla pod. Full-bodied, layered and concentrated, it's dense and multidimensional, yet i...
Royal Prince is a boutique négociant which specializes in sourcing from top vineyards and the best appellations Their long-term relationships with the West Coast’s best growers and winemakers allow them flexibility each year to focus on the art of blending without being limited to specific vineyards.
The 2017 Vintage Port is a 40/35 blend of Touriga Franca and Touriga Nacional with 15% Sousão, plus miscellaneous others, unoaked and coming in with 103 grams of residual sugar. When seen before, this was very good but too tight. It is still too tight, bu...
A Piedmontese classic, Barbera is the mainstay of the farm, representing 40- 45% of production. Made and aged in steel tanks. Quite dark, full, earthy and meaty, and carried by delicious acidity, the grape’s signature. 1,200-1,600 cases annually.
The 2016 Terrenus Reserva Vinhas Velhas is a field blend from 90-year-old vines (principally Aragonez, Trincadeira, Grand Noir and Alicante Bouschet in roughly 20% chunks, plus others like Castelão, Alfrocheiro, Moreto and Baga) at 650 to 700 meters in al...
The 2016 Tinto Terrenus Clos dos Muros is a field blend dominated by Grand Noir (50%) and Alicante Bouschet (20%), with 10% each of Trincadeira and Alfrocheiro, and others for the rest, all aged for 24 months in a new 1,000-liter foudre. It comes in at 14...
Intensus Reserva is a red wine produced with red grapes from Aragonez, Trincadeira and Alicante Bouschet planted in the wine region of Alentejo. The fermentation process took place in stainless steel tanks, at controlled temperatures. After the fermentati...