100% Cortese; "Most of the grapes for Gavi’s production come from Rovereto di Gavi, which is considered the best part of the entire production zone. The vines are grown with Guyot (VSP trellised) system on hills with moderate inclines & in terrains that are made up of mostly silty & sandy soil. Vinification: Soft pressing of the grapes, harvested by hand, followed by fermentation at a low temp in temp-controlled s/s tanks without aging in wood barrels."

N: Fragrant flowers with notes of lemons

P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt met by an ALMOST puckerish acidity which evolves into a LONG, balanced, but very, VERY slightly bitterish finish. Probably fading, though the acidity SHOULD allow it to accompany food; Drink NOW, *poss* into very, VERY early '20. 13.5% ABV; My VG+, taking into account this vendor's (closeout?) $9.95, which is a WHOPPING $9 < wine-searcher's only listing! 86 pts WE (7/1/2016) @ $21.

Typically Grenache 50%, Cinsault 20%, Tibouren 20%, & Syrah 10%

N: Grapiness sligtly atop flowers with notes of minerals?

P: Med body; RNDISH entry with ALMOST swtish frt (threshold R.S.?) nicely off-set by an acidity which defines the wine into & through the LONG, VERY slightly bitterish, tangy/swt finish. For now & into EARLY '20? My VG/VG+; [Tasted @ $13.95, which I was unable to compare.]

Typically, 100% Nero D'Avola from limestone soils in Agrigento; Aged 5 mos in s/s.

N: Savory, meaty, ripe berries with notes of smoke

P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which quite resolves by the LONG, balanced, TANGY/swt finish to the dusty tannins. For now & through '22, + could improve through the remainder of '19. My VG+/EXC-, the higher arguably for QPR. [This vendor's $10.95 puts it in the TOP 15% of wine-searcher's postings.] 88 pts WS.

Note: Tasted 3x, only on 12/1/2018 feeling this needed cellaring.

100% Malbec, 24° Brix ave @ harvest, from vines 15-30 yrs old, yielding 3.6 tns/acre; Aged 12 mos in 1st & 2nd use FR oak barrels, ff'd by 12 mos in bottle; 13.7% ABV, 2.10 g/L R.S., 5.25 g/L T.A., & 3.70 pH.

N: SMOKE atop RIPE berries

P: LM body; RNDISH entry with nice, ALMOST swtish frt met by astringent pucker which stays within hailing distance of the init frt at LEAST until the early part of the LONG finish with a tangy/swtness & POSS incipient quasi-bitter flatness to the dusty tannins. NEEDS 6-12 mos, then drinking for 2-3 yrs more, though the flatness on the finish IS a concern. My VG+; 92 pts WS & 87 WE @ $15; [This vendor's $12.95 now puts it in the top 20% of wine-searcher's listings.]

Note: Also tasted on 7/21 & 9/8/2018, and 2/23/2019, being split 50:50 as to whether or not this NEEDS a bit of cellaring.

"100% Garnacha de Aragón, the oldest clone of Garnacha (Grenache) in the world, from multiple old mtn vyds (El Plano, Barranco de la Rambla, Cerro Verde, Cerro del Cura, La Laguna…) which are traditionally dry farmed & were planted in Cambrian-Silurian slate & quartz soils, partially covered by a thin layer of calcareous Mesozoic soiis, between 1945 and 1970. Hand-harvested & stored in small 20 kg boxes. Fermentation takes place in concrete & s/s tanks with wild yeast, ff'd by aging in the same."

N: Slightly closed; RIPE berries with notes of smoke; Intensity lurking?

P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which QUITE resolves by the LONG, balanced finish with a bitter/swtness to the fairly innocuous, dusty tannins. For now & through '21, + could improve a BIT for 6 mos or so. 15.5% ABV; My EXC-, poss even more for the QPR of this vendor's $6.95, which is $1 < wine-searcher's lowest. 90 pts Jeb Dunnuck.

Note: Also tasted on 1/26/2019.