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£37.00
Case price (6)
£222.00
Bottle 6 x 75cl 3cs
£171.54
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Lisini, Tuscany,
Ready, but will keep,
Richer, more obvious in its fleshy, raspberry charm, this is very inviting, sensual, creamy even. Darker and broader in colour, the palate is generous and sumptuous, with an almost raspberry-ripple richness. The texture is one of crushed velvet, of sweet currants and heady fruit; in a word – lush.
One of Montalcino’s oldest estates, dating back to the time of the Medicis, Lisini is known more recently as one of the founding fathers of the Brunello di Montalcino Consorzio of the 1960s. The Clementi-Lisini family, at the 154-hectare property near Sant’Angelo in Colle (20 hectares are under vine), make a thoroughly traditional range that builds on ancient Eocene sand, clay and iron-rich soils; wines that were first bottled in 1967. Oenologist Filippo Paoletti stands guard over the estate’s pre-eminent position.
One of Montalcino’s oldest estates, dating back to the time of the Medicis, Lisini is known more recently as one of the founding fathers of the Brunello di Montalcino Consorzio of the 1960s. The Clementi-Lisini family, at the 154-hectare property near Sant’Angelo in Colle (20 hectares are under vine), make a thoroughly traditional range that builds on ancient Eocene sand, clay and iron-rich soils; wines that were first bottled in 1967. Oenologist Filippo Paoletti stands guard over the estate’s pre-eminent position.
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Lisini, Tuscany,
Ready, but will keep,
Not actually a Riserva Brunello, Ugolaia's brilliance stems from the fruit of 40-year-old vines in a single vineyard, which spends an extra six months in a chestnut barrel prior to bottling. Compared to the Riserva, Ugolaia is less obviously sensual but more refined. There's a cleansing raspberry-coulis and mulberry character; it's limpid, crunchy, naturally harmonious and not in anyway forced - the product of an excellent vineyard and gentle handling. This is exquisite; not a heavyweight, it's more refined and delicate in 2009.
One of Montalcino’s oldest estates, dating back to the time of the Medicis, Lisini is known more recently as one of the founding fathers of the Brunello di Montalcino Consorzio of the 1960s. The Clementi-Lisini family, at the 154-hectare property near Sant’Angelo in Colle (20 hectares are under vine), make a thoroughly traditional range that builds on ancient Eocene sand, clay and iron-rich soils; wines that were first bottled in 1967. Oenologist Filippo Paoletti stands guard over the estate’s pre-eminent position.
One of Montalcino’s oldest estates, dating back to the time of the Medicis, Lisini is known more recently as one of the founding fathers of the Brunello di Montalcino Consorzio of the 1960s. The Clementi-Lisini family, at the 154-hectare property near Sant’Angelo in Colle (20 hectares are under vine), make a thoroughly traditional range that builds on ancient Eocene sand, clay and iron-rich soils; wines that were first bottled in 1967. Oenologist Filippo Paoletti stands guard over the estate’s pre-eminent position.
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Serio & Battista Borgogno, Piedmont,
Ready, but will keep,
Another warm season, 2009 started well with a deep, long, snowy winter that gave way to a wet spring, and then a hot summer. The Borgogno family blended their west and east vineyards together for this Riserva, which was bottled in November 2014 after five years in large Veneto botti. Consistent with the vintage, their 2009 Cannubi Riserva is a sumptuous, strawberrypatch wine, pure and silky. Drinking now but will benefit from time in bottle.
Lying in the heart of one of Barolo’s most famous vineyards, Cannubi, this small, traditional, fifth-generation family-owned cantina dates back to 1897. Brothers Serio and Battista Borgogno set about developing the cantina during the 1960s and 1970s, when the emphasis was largely on quantity not quality, buying in fruit or wine to fill their outsized winery. Today the baton has been passed to Serio’s daughters Anna and Paola and in turn their offspring Emanuela and Federica respectively. Anna’s husband Marco is making the wine, aided by Emanuela and since 2012 by oenologist Luca Sarotto. These days the focus is increasingly on their Cannubi plots, facing south, north, east and west, while they continue to buy some fruit in for a separate white-label range. Vinification is traditional, fermenting in large wooden vats, before racking to Slavonian oak botti of up to 52 hectolitres for traditionally long élévage. Bottling takes place without fining or filtering.
Lying in the heart of one of Barolo’s most famous vineyards, Cannubi, this small, traditional, fifth-generation family-owned cantina dates back to 1897. Brothers Serio and Battista Borgogno set about developing the cantina during the 1960s and 1970s, when the emphasis was largely on quantity not quality, buying in fruit or wine to fill their outsized winery. Today the baton has been passed to Serio’s daughters Anna and Paola and in turn their offspring Emanuela and Federica respectively. Anna’s husband Marco is making the wine, aided by Emanuela and since 2012 by oenologist Luca Sarotto. These days the focus is increasingly on their Cannubi plots, facing south, north, east and west, while they continue to buy some fruit in for a separate white-label range. Vinification is traditional, fermenting in large wooden vats, before racking to Slavonian oak botti of up to 52 hectolitres for traditionally long élévage. Bottling takes place without fining or filtering.
Bottle 6 x 75cl 1cs
£220.00
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Bottle 6 x 75cl 3cs
£190.00
Bottle 6 x 75cl 1cs
£195.00
Bottle 6 x 75cl 5cs
£228.00
Bottle 6 x 75cl 4cs
£233.00
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Bottle 6 x 75cl 1cs
£255.00
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Roagna, Piedmont,
Ready, but will keep,
Crushed flowers, tobacco, mint, licorice and dried cherries lift from the glass in Pira's 2009 Barolo Pira Vecchie Viti. Interestingly, within Roagna's range the old vines in Pajè confer power, but here they seem to add finesse. Sweet tobacco, menthol and worn-in leather add nuance on the open, expressive finish. The 2009 Pira Vecchie Viti is a bit more forward than the straight Barolo Pira. It will be interesting to see how both wines age.
Antonio Galloni - vinousmedia.com - Sept 2014
Antonio Galloni - vinousmedia.com - Sept 2014
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Roagna, Piedmont,
Ready, but will keep,
It is fascinating to see how site and soil composure can play such a role is determining the fruit character and quality of the final wine. Roagna’s 0.22 hectare plot in Asili sits high up on a well-ventilated, sand and limestone site overlooking the river Tanaro below, which combines to give us a beautifully fine, scented, spicy red fruit nose, all prim and pretty, with prefect poise. Harvested on the 10th October 2009, it’s packed with intricately detailed groseille (red currant) essence fruit and pulsates with exciting energy. Very fine.
David Berry Green
Luca Roagna has captured the pure essence of one of Barbaresco’s aristocratic vineyards. This is the Musigny of Barbaresco, with the 50-plus year old vines producing a wine with an ethereal cherry and raspberry-infused nose. The wine has a powerful grace to it, with a sense of the sweet red fruit mid-palate before layers of black tea, crushed herbs, hints of mint and sandalwood add complexity. A star and a wine that will drink for 20 or 30 years should you choose.
Matthew Tipping - Private Account Manager
David Berry Green
Luca Roagna has captured the pure essence of one of Barbaresco’s aristocratic vineyards. This is the Musigny of Barbaresco, with the 50-plus year old vines producing a wine with an ethereal cherry and raspberry-infused nose. The wine has a powerful grace to it, with a sense of the sweet red fruit mid-palate before layers of black tea, crushed herbs, hints of mint and sandalwood add complexity. A star and a wine that will drink for 20 or 30 years should you choose.
Matthew Tipping - Private Account Manager
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Lis Neris, Friuli-Venezia-Giulia,
Drink now,
A blend of 95 percent Verduzzo and five percent Riesling, the fruit is harvested by hand and the grapes are dried for around four months on mats. Once desiccated, a long, slow fermentation takes place in new 225-litre French oak barrels. The result is a wine that is has just the right sweetness and richness, balanced with a saline minerality and fresh acidity.
Drink 2016-2026.
Drink 2016-2026.
Half-btl 6 x 37.5cl 3cs
£500.00
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Bottle 6 x 75cl 1cs
£495.00
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Bottle 6 x 75cl 1cs
£890.00
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Valgiano, Tuscany,
Ready, but will keep,
From their limestone outcrop overlooking Lucca comes this finely-woven Sangiovese blend. Merlot and Syrah fruit provide immediate drinkability, while the Sangiovese supplies the sophistication. Reflecting the fine sand and limestone soils of this former silk merchant’s estate, the great vintage and the immense care taken to hand make and rear this elegant wine, one is treated to a compact, richly textured and beautifully transparent mouthfeel wine that will delight in its youth but stun with age!
David Berry Green
David Berry Green
Bottle 6 x 75cl 2cs
£220.00
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Bottle 12 x 75cl 1cs
£375.00
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Giuseppe Mascarello e Figli,
Ready, but will keep,
Santo Stefano di Perno differs from the other two Baroli in that it’s found in the village of Monforte d’Alba, meaning more iron rich sand, higher up and comprising a larger percentage of old vines. So while Villero can be drunk almost from the off, this wine needs more time. This is reflected in Santo Stefano’s slightly dark hue, a nose of sweet strawberry and hay, the palate compact, measured, at its heart a kernel of sapid, herbal, almost balsamic sweet fruit; the tannins molten but present, underpinning it all. Sunnier than the sapid 2008.
David Berry Green
David Berry Green
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Cerbaiona, Tuscany,
Ready, but will keep,
Compared to the darker, denser ‘Cerbaiona’ IGP, the 2009 Brunello di Montalcino is far more relaxed and open-hearted. It has suave redcurrant and wild herb notes, and lots of fleshy pleasure from the succulence and warming sun. Very laid-back, charming with sensual strawberry patch fruit. Just getting into its stride.
Bottle 6 x 75cl 1cs
£570.00
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Marcarini, Piedmont,
Ready, but will keep,
Marcarini’s Barolo Brunate remains rock year in, year out, classic credentials for Vigna Grande (‘Grand Cru’) status sometime in the future. A wine born of a traditional approach, both in the vineyard (normal yields, no bunch decapitation or concentration) and followed by a long 50 day skin maceration in cement prior to bottle grand affinamento (‘elevage’). Harvested after La Serra on 15 – 17 October, this Brunate – planted in 1985 and 1986 - oozes terroir, reflecting back the hot days, cold nights microclimate that transforms into a darker, fuller, more compact wine (vs. La Serra) with broad balsamic, tamarind, quinine, strawberry notes, plenty of tea ‘sfumatura’ (nuance), a generous lush, almost syrupy texture and emphatic mouthfeel. Needs time.
David Berry Green
David Berry Green
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Fratelli Alessandria, Piedmont,
Ready, but will keep,
Back to Verduno, home of the Alessandria family(s), for a scintillating wine from the village’s most prestigious site: Monvigliero. It seems plain timid coming after the fulsome Gramolere! The limestone rich soils, steep concave slope and prime position SSE facing (in the case of the Alessandria plot) provide the foundations for porcelain, rose petal wine. Compact, it seems austere, while the palate offers sensual strawberry and minerally fresh texture, poise and great beauty.
David Berry Green
David Berry Green
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Bottle 6 x 75cl 1cs
£450.00
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Antinori,
Ready, but will keep,
Balsamic notes prevail on the nose of this wine, followed by aromas of ripe fruit and spices. On the palate the first sensations are velvety, with soft tannins and much finesse. The finish and aftertaste are well supported by the mineral notes which give it a lovely length and persistence, while the vineyards are situated on rocky, slightly limestone soil. Benchmark plus Bolgheri!
David Berry Green
David Berry Green
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Antinori,
Ready, but will keep,
The 2009 Tignanello is quite beautiful. Cedar, graphite, sweet herbs, licorice and leather add complexity to a core of highly expressive red fruits. The 2009 impresses for its energy, drive and focus. Today, the 2009 comes across as slightly understated relative to many recent vintages, especially 2007 and 2008. There is a silkiness and polish that is reminiscent of the 2004. Tignanello is 75% Sangiovese, 20% Cabernet Sauvignon and 5% Cabernet Franc from vineyards in San Casciano Val di Pesa, one of the most evocative hillsides in all of Italy.
Longtime winemaker Renzo Cotarella has done a fabulous job with the flagships Tignanello and Solaia in 2009. In my blind tastings the pedigree of those two wines in particular came through with notable eloquence.
Antonio Galloni - Wine Advocate #201 Jun 2012
Longtime winemaker Renzo Cotarella has done a fabulous job with the flagships Tignanello and Solaia in 2009. In my blind tastings the pedigree of those two wines in particular came through with notable eloquence.
Antonio Galloni - Wine Advocate #201 Jun 2012
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Bottle 6 x 75cl 1cs
£600.00
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Antinori,
Ready, but will keep,
The 2009 Antinori Solaia is similar to the 2007 in its volume and richness, but it is less extroverted. This is another gorgeous Solaia that will drink well pretty much during its entire life. The warm year yielded a racy Solaia with no hard edges and fabulous overall balance.
Antonio Galloni - Dec-2013
Antonio Galloni - Dec-2013
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Graci, Sicily,
Ready, but will keep,
Quota 600 refers to Alberto Graci’s stunning and remote single vineyard of free standing alberello Nerella Mascalese vines, lying on lava terraces at 600 metres above sea level. This 2009 vintage is notably more nervous and tauter even than the fuller, lush 2008. This will really be worth the wait.
David Berry Green, August 2011
David Berry Green, August 2011
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Bottle 3 x 75cl 1cs
£1,475.00
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Bottle 6 x 75cl 1cs
£275.00
Screwcap
Bottle 6 x 75cl 1cs
£275.00
Bottle 6 x 75cl 3cs
£300.00
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Il Poggione,
Ready, but will keep,
Il Poggione is a winery steeped in history with its origins dating back to the late 1800s. Owned by Leopoldo and Livia Franceschi , it is situated below the beautiful hilltop town of Sant’Angelo in Colle, a part of the Brunello di Montalcino appellation characterised by a temperate, yet well-ventilated micro-climate. This benefits the grapes by maintaining refreshing acidity levels and extending their ripening time.
Father and son winemaking team Fabrizio and Alessandro Bindocci coax the best from these privileged vineyard sites; they are also proponents of a traditional wine-making style which includes submerging the cap with frequent pump overs (for more colour and tannin extraction), and ageing in large casks (so that wood flavours remain subtle and do not interfere with the natural expression of the Sangiovese and the Sant’Angelo terroir).
In the best vintages the wines demonstrate extraordinary development in bottle. Even better, prices have remained very reasonable, considering the superb quality of the wine. Poggione’s straight Brunello is one of the most fairly-priced, cellar worthy wines of the appellation. This is a benchmark property for fine, traditionally made Brunello capable of ageing superbly.
Chris Pollington- Private Account Manager
Father and son winemaking team Fabrizio and Alessandro Bindocci coax the best from these privileged vineyard sites; they are also proponents of a traditional wine-making style which includes submerging the cap with frequent pump overs (for more colour and tannin extraction), and ageing in large casks (so that wood flavours remain subtle and do not interfere with the natural expression of the Sangiovese and the Sant’Angelo terroir).
In the best vintages the wines demonstrate extraordinary development in bottle. Even better, prices have remained very reasonable, considering the superb quality of the wine. Poggione’s straight Brunello is one of the most fairly-priced, cellar worthy wines of the appellation. This is a benchmark property for fine, traditionally made Brunello capable of ageing superbly.
Chris Pollington- Private Account Manager
Bottle 6 x 75cl 3cs
£140.00
Bottle 6 x 75cl 1cs
£150.00
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Magnum 1 x 150cl 1cs
£65.00
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Bottle 6 x 75cl 1cs
£605.00
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Bottle 6 x 75cl 1cs
£745.00
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Zeno Zignoli does everything himself, from ploughing the vineyards with a couple of horses to making the wine, helped by his boys Tommaso and Leonardo, and wife Antonella. The wines are traditionally-made, from fruit grown on the white, calcareous, Lessiniastone soils that characterise the Fumane terraces, trellised largely on high pergola