This opens with aromas of paprika, black pepper and red cherries. The palate is refined and tense, with focused, precise tannins. The tight, restrained fruit is gently lifted by subtle juiciness, adding balance and a touch of... Read More
This excellent Savennieres is packed with orange blossom, candied orange, elderflower and honeycomb aromas. Rich and creamy on the medium- to full-bodied palate, but with fantastic slatey character that gives the finish enormous... Read More
The 2022 Zinfandel Angeli is compelling. Deep, layered and exquisitely beautiful, the Angeli screams with Zinfandel character. Even with all of its obvious intensity, the 2022 is not in any way overdone. Rather, it conveys a sense... Read More
Cherry blossoms, bark and fruit combine with spiced cocoa, black tea with milk and even a hint of orange zest. Tannins are pliable, carrying into a lengthy finish. Another delicious example of Alto Moncayo's effort celebrate... Read More
A layered and complex wine with fresh, elegant aromas of balsamic, eucalyptus, bergamot, licorice, bark and cherry pits. Elegant on the palate as well, with a medium to full body, high yet integrated acidity, fine chalky tannins... Read More
The 2022 Pinot Noir Estate is bursting with strawberry, raspberry and orange peel aromas, and with time it reveals touches of cinnamon, bitters and wildflowers. The light-bodied palate is finely astringent and refreshing with... Read More
The 2022 Pinot Noir Estate Bien Nacido Vineyard is a gorgeous, complex wine that beautifully captures the multi-faceted personality of this great side. Rose petal, mint, sage, cedar and tobacco are some of the many notes that... Read More
A supple, deeply fruity wine that’s generous in blueberry, milk chocolate and black cherry flavors on a full body. Mild tannins keep the texture smooth and easy in this Bordeaux-style red blend that is dominated by cabernet... Read More
Cask-aged for 14 months, the 2022 El Anden De La Estacion is a youthful, approachable blend of 65% Tempranillo and 35% Garnacha, the first one made in 2016. Fermented using indigenous yeast, it’s left on the lees to soften... Read More
