"77% Grenache, 13% Rolle (Vermentino), 4% Cinsault, 3% Syrah, & 3% Tibouren from 10-12 yr old vines in lower elevation vyds with clay & gravel soils; 100% s/s fermentation tanks with a controlled fermentation temp (14ºC) are used as well as 'bâtonnages' of the yeast lees. Aged 3-4 mos in tank on yeast lees." [Info from U.S. Importer]

N: Fragrant flowers atop grapes with undertones of citrus?

P: Med body; RNDISH entry with nice, ALMOST swtish frt which is counterbalanced by acidity which fairly seamlessly transitions into a LONG, very, VERY slightly tangy finish with a pleasant bitter/swtness. For now & through '20. 13% ABV; My VG+/EXC-. 92 pts The Wine Front, 91 ea wine-pages.com, Steven Spurrier, & Decanter (Anson), 89 WS & WA, 88 WE @ $23, 17.5/20 Matthew Jukes, and 15.5/20 Jancis Robinson. [While I'd not describe this vendor's $19.95 as particularly competitive, it now ranks in the top 1/2 of wine-searcher's LARGE field.]

Fermentation: 70% fermented in s/s, 30% fermented in neutral foudre (large ovals); Barrel Aging: Foudre portion 6 months; 0.73 g/100mL T.A. & 3.27 pH; 2,579 cases bottled April 4, 2016

N: Closed; Some grass with undertones of lemons

P: Med body; RNDISH entry with NICE, ALMOST swtish frt nicely balanced by acidity which evolves into a fairly LONG, tangy/swt finish with perhaps JUST a touch of very, VERY slight bitterness. Tiring? Drink up! 13.5% ABV; My VG+. 92 pts ea Anthony Dias Blue, Robert Whitley, & Glen Frederiksen, 91 pts WE @ $35, 89 Vinous (Galloni), and 88 WS. [This vendor's $21.95 is at least $3 < than anyone else currently listed on wine-searcher.]

Note: Also tasted on 8/12 & 11/25/2017, & at least based upon this bottle, it didn't age as well as I might have anticipated.

From 20 acres of estate Chard (Mt. Eden clone) which yielded 2.0 tons/acre; Numbers @ Harvest: August 14th-18th, 23.0 Brix, 3.30 pH, & 8.6 grams acidity; Barrel Regimen - FR Oak 50% new, 50% 1-year; 100% Barrel Fermented; 100% Malolactic; aged 11 mos sur-lie; 13.5% ABV; Bottling - July 2016; 1,807 - 750ml cs produced, 40 - 1500ml cs & 10 - 3 liters;

N: CLOSED; Notes of butter with lemons?

P: Med, poss MF, body; RNDISH entry with NICE frt met by LOVELY acidity which seamlessly controls the action into the LONG, lip-smacking finish with some firmness yet to shed. Approachable now, but should improve through '19, then, based upon a LONG track record of ageability, drink through at least its 10th. My EXC, poss EXC/EXC+. 95 pts Jeb Dunnuck, 93 & a "Cellar Selection" WE @ $65, and 92 ea WS & Vinous (Galloni). [DO check with this vendor if interested in their *very* COMPETITIVE price!]

Fermented (using indigenous yeasts) & aged 10 mos in FR oak (60% neutral & 40% new barrels); Malolactic blocked; 14.1% ABV, 6.7 g/L T.A., & 3.30 pH; 23,692 cases bottled 7/30-8/13/15 & released October 2017.

N: Lemons with notes of toast

P: Med body; Very RNDISH entry with NICE, almost swtish OAK/frt met by firming acidity which holds the line into & through the very LONG, BALANCED finish with a subtle tangy/swtness. Drinking IMPECCABLY right now, & should hold through '21, I'd imagine. My EXC+; 93 pts WE @ $43, 92 Wine & Spirits, 91 RJonWine, & 17.5/20 Jancis Robinson. [DO check with this vendor if interested in their *very* COMPETITIVE price!]

100% destalked frt (ave age of vines 45 years) grown on argillocalcareous soil from middle jurassic with faults, 30-40% typically aged in new oak barrels;

N: Closed; Toasty, creamy oak atop berries

P: MF body; NICE, ALMOST swtish frt met by astringent pucker which, surprisingly, pretty much resolves by the LONG finish with a bitter/SWTNESS to the dusty tannins. NEEDS/deserves through '20, then drinking for 3-4 yrs more? My EXC-, poss EXC-/EXC; 90+ pts John Gilman, & 16.5/20 Jancis Robinson. [This vendor's $55.95, while competitive in a small but skewed field, is $3 > wine-searcher's lowest posting.]

52% Merlot, 42% C.S., & 6% P.V.; Harvested 9/22-10/7/15

N: Slightly closed; Tough to parse, but LOVELY! Intensity lurking

P: MF body; RNDISH entry with nice, ALMOST swtish frt met by astringent pucker which pretty much resolves by the LONG finish with a bitter/swtness to the dusty tannins. Deserves/NEEDS through '20, then for __ more? My EXC; 96 pts Suckling, 94 ea WE & Jeff Leve, 93-95 Falstaff Magazine, 93 Jeb Dunnuck, 92 ea WS, Vinous (Galloni), & Decanter (Anson), 91 ea Jeannie Cho Lee & Tim Atkin, 17/20 Bettane et Desseauve, and 16.5 & 17 (blind)/20 Jancis Robinson! [This vendor's $82.95 puts it in the lower part of the top 1/2 of wine-searcher's entries.]

From 10-20 yr old vines grown in the clay & limestone soils of a .35 ha vyd "located in Serralunga within the Barolo DOCG;" Only indigenous yeasts; Typically, maceration in cement vats lasts 20-25 days with pumping over 3-4x/day; Aged 6-8 mos in s/s and cement tanks;

N: Closed; Cherries, poss flowers & tar?

P: Med, poss LM, body; NICE, ALMOST swtish frt met by astringent pucker which pretty much calms down as it evolves into the LONG finish with a bitter/swtness to the dusty tannins. NEEDS through '20, then drinking for 3-4 yrs more? 14.5% ABV; My EXC-; [This vendor's $19.95 certainly compares favorably with Kermit Lynch's $27!]

Typically, "Fermentation of destemmed grapes takes place at controlled temps of 82°F-90°F in open concrete tanks. After devatting & pressing, malolactic fermentation is carried out in tanks. A small portion of the wines is aged in barrels, the rest staying in tanks. These wines are racked then, regularly to provide them with natural stabilization of their components." 25,556 cases made

N: Closed; RIPE berries, with poss some choc? Intensity lurking?

P: Med, poss MF, body; NICE, ALMOST swtish frt met by astringent pucker which evolves into a LONG finish with a bitter/swtness to the dusty tannins. DESERVES/needs through '20, then approaching its 10th? My EXC-/EXC, arguably the higher based upon the QPR of this vendor's $21.95 -- even though, uncharacteristically, that is not a very competitive price according to wine-searcher. 92 pts WS, 90 Suckling, 88-90 Jeb Dunnuck, 89 WA, 88 RJonWine, & Silver_Points_92 @ the '18 Int'l Wine Challenge.

"Sangiovese & other varietals" grown in schist & sandstone marl soils @ an elev of 1,150–1,800 ft; Typically, "Fermentation is carried out on the skins for about 7-10 days, depending on the results of analysis, at a controlled temperature of 75.2°-78.8° F, & in reducing conditions with micro-oxygenation. After spending 6 mos in steel, the wine is racked into big oak casks."

N: Vanilla atop earth with undertones of cherries

P: Med, poss LM, body; NICE, almost swtish frt met by astringent PUCKER which pretty much maintains into the LONG, still very, VERY slightly puckerish finish with hints of the swtness to come. NEEDS through '21, then likely making its 10th. Nonetheless, likely BEST for those with a HIGH tolerance for acidity. My EXC-/EXC, & one can CERTAINLY argue for the higher based upon cellarworthiness & the QPR of this vendor's $15.95, which is $2 < the lowest of wine-searcher's postings. 93 pts ea Suckling & WS.

77% C.S., 11% Merlot, 7% Malbec, & 5% P.V. sourced from the Cade Estate, Cade 13th, Ink Grade, Cold Springs, & Eagle Summit Vyds; "The wine received 19 mos barrel aging in 100% FR oak (79% new). Malolactic fermentation occurred in barrel immediately after primary fermentation. The wine was racked quarterly once malolactic fermentation was complete." 394 barrels produced

N: Slightly closed; RIPE berries with earth, rest tough to parse; Intensity lurking

P: MF body; NICE, almost swtish frt fairly quickly met by astringent pucker which fairly seamlessly transitions into a LONG, still very, VERY slightly puckerish finish with a discrete swtness (& very, VERY slight bitterness) to the dusty tannins. LOVELY stuff! NEEDS through '22, then drinking through the end of the decade? 15.3% ABV; My EXC/EXC+. 97 pts Jeb Dunnuck, 96+ pts WA, 94 Vinous (Galloni), & 92 WS. [Check with this vendor if interested in their *very* COMPETITIVE price.]

C.S., Merlot, & P.S. aged in FR & AM oak

N: Closed, but definitely RIPE

P: LM, poss Med, body; Ok, ALMOST swtish frt met by an astringent pucker which somewhat resolves by the LONG finish with a bitter/swtness to the dusty tannins. NEEDS through '19, then drinking for 3-4 yrs more. 13.5% ABV; My VG+/EXC-. [Check with this vendor if interested in their very COMPETITIVE price.]

100% estate grown Shiraz, vines 23-122 yrs old, from the 53% Nuriootpa, 26% Greenock, & 21% Craneford Vyds; Aged for 24 mos in predominantly 2nd & 3rd fill AM oak puncheons;

N: RIPE berries; Intensity lurking

P: Med body; NICE, ALMOST swtish frt met by puckerish astringency which only SOMEWHAT resolves by the LONG, ULT bitter/swt finish to the dusty tannins. NEEDS through '20, but everything SEEMS there. 14.8% ABV; My EXC-/EXC, the higher for cellarworthy QPR @ this vendor's $19.95, which is as good as any of wine-searcher's currently limited postings. 92 pts The Wine Front (Mattinson), 91 pts Wine & Spirits, and 91 Suckling.