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2013 Domaine / Maison Vincent Girardin Meursault Vieilles Vignes
4/26/2024 - Wine Diplomats Likes this wine: 92 Points
Average 50 year old vines from multiple vineyards with two types of soil: limestone and rocky marl. Native yeast fermentation and aging in 500 liter barrels with only 10% new. 15 months on lees without battonage. Lightly filtered before bottling. Shy nose at first, Nose with mineral, oak spice and touch of floral. Quite pretty palate. Good acid. Honey. Apple. Medium body. Some oak spice. Lots of savory minerality. More fruit with time. It becomes more expansive as it was tight and concentrated at first.
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2022 Antumapinos Winemakers Côt Ricardo Lowick-Russell G.
4/23/2024 - Wine Diplomats Likes this wine: 90 Points
I don’t know anything about the winemaking other than it's unfiltered. There must be some amount of oak aging too based on my tasting notes. 900 bottles made. The color is three quarters opaque. The nose features dark purple fruit with lots of milk chocolatey notes and later a touch of floral notes. The palate starts like the nose but the midpalate has a sour cherry component giving it more acidity than most South American Malbec. It finishes with some savory herbs and chocolate. Medium-bodied. Soft round tannins, so no problem drinking it now. Given the acidity and relative restraint in terms of extraction, it makes the wine more versatile with lighter foods.
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2023 Ventisquero Sauvignon Blanc Grey [Glacier] Longomilla Vineyard
4/19/2024 - Wine Diplomats Likes this wine: 91 Points
Nose of citrus and somewhat riper fruit than say Leyda/Casablanca Sauvignon Blanc and milder green notes which tastes more like baked green vegetables and herbs as opposed to raw green vegetables like bell-pepper, grass and jalapeno which SB can sometimes have. Although it’s still zesty, it’s also a bit lower acid, bigger bodied and riper on the palate than average Chilean SB. There’s also more salinic minerality than Casablanca/Leyda SB, which the label says is due to the calcareous soil. Overall, it makes sense given that this grows in the Atacama desert, but it maintains the acidity because it’s only 20 something km from the coast.
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