Wines (24 View)

95+ points Wine Advocate
This wine gives us our first taste of the epic 2021 vintage from a producer as prolific as Produttori del Barbaresco. Bottled in April 2024, this vintage shows the immense power and complexity that likens it to 2016, another year for collectors. The 2021 Barbaresco offers medium-rich density that is transmitted both to the wine's appearance and its mouthfeel. There is black fruit, spice and a touch of nutmeg. However, the wine maintains its youthful tension and energy throughout. The tannins are chalky, fine and void of any bitterness. This is a classical expression of Nebbiolo that gives us good reason to be excited for the upcoming 2021 Barbaresco Riservas...

#7 on The Wine Spectator's Top 100 Wines Of 2025

94 points Wine Spectator
A vibrant, well-defined red, offering rose, cherry, strawberry, white pepper and mineral flavors. Sleek and elegant, this firms up on the linear finish. Balanced and approachable now yet would benefit from a bit more time to knit together. Excellent length. Best from 2027 through 2040.

Organic / Natural / Orange

100% Pinot Grigio. Radikon's 750ml bottlings are Sasa Radikon's addition to his dad Stanko's original 500ml line: they are still "orange" wines but less intensely so due to a shorter period of skin contact and aging. Otherwise, all of the wines are made identically: the Pinot Grigio is destemmed and fermented with natural yeasts in oak vat, with no temperature control and no sulfur. Maceration lasts for 10-14 days (versus 3 months for the 500ml wines). After a gentle pressing, the wine is put in 3500-liter Slavonian oak barrels for a year and a half on its lees; it is bottled without filtration and with only a miniscule amount of sulfur. This Pinot Grigio bottling was dubbed "Sivi" starting in the 2016 vintage; it means "gray" in Slovenian, in reference to the grayish-pink color of the grape's skin

Organic / Natural / Orange

Chardonnay/Tocai Friulano. Radikon’s 750ml bottlings, known informally as the “S” line, are Sasa Radikon’s addition to his dad Stanko’s original 500ml line: they are still “orange” wines but less intensely so due to a shorter period of skin contact and aging. Otherwise, all of the wines are made identically: the Chardonnay and Sauvignon are destemmed, crushed and co-fermented with natural yeasts in oak vat, with no temperature control and no sulfur. Maceration lasts for 10-14 days (versus 2.5-3 months for the flagship wines). After a gentle pressing, the wine is put in 6000-liter Friulian-made French oak botti for a year on its lees; it is bottled with a tiny amount of sulfur and without filtration and then aged in bottle for a year before release. Slatnik is named for a nearby village.

97 points Vinous
The 2023 La Vitoriana Lomas de Valtuille is a Mencia from the eponymous paraje in Valtuille, sourced from a centenary vineyard. It fermented with 100% whole clusters and aged for up to 11 months in barrel. This is expressive on the nose, with flowers, mint, white pepper and dried blossoms providing aromatic lift. The tannins are fine, the palate is flavorful and the whole-cluster fermentation gives it a compact, tight finish.

95 points Wine Advocate
The 2023 La Vizcaina La Vitoriana is the only red from the Vizcaina range that is not from their own vines, as they buy the grapes, 1.1 hectares in the lower part of the lieu-dit that has sandy soils (the other parts have clay). It's quite linear and with good acidity but ripened thoroughly. There are no white grapes here, only a small percentage of Bastardo, and the vines are 100+ years of age. This is a small lieu-dit in a cooler place in the village, a place that is harvested later. Some 5,000 bottles produced.

Organic / Biodynamic

93 points Wine Advocate
The 2020 Intens Rosat was produced exclusively with Monastrell (as they couldn't use the Garnacha that was lost in that year of mildew) that macerated with the skins for six hours and aged in oak barrels for a short time. It was put to referment in bottle closed with a cork with concentrated organic must and was disgorged after 31 months. This is their youngest wine, and it has an intense pink color (a little paler than in earlier vintages). But going beyond the color, it has the subtle aromas from the red grape (translucent red berries) and is a gastronomical rosé with a balanced palate and abundant small bubbles. It has 11% alcohol, a pH of 3.21 and 4.5 grams of acidity from the year of rain and mildew (and Covid!) that delivered very low yields. Very tasty.

Recaredo’s uncompromisingly vinous, deeply colored sparkling rosé is produced from fully ripe Monastrell and Garnacha, pressed slowly and given six hours of skin-maceration, and given five years of lees aging. Bright, sappy, and bursting with salt-flecked fruit, this wine simultaneously expresses the verve of the vintage and the solar imprint of the terroir. If most still rosé from the French stretch of the sea straitjackets itself with overcropping, sulfur, and a rush to bottling (that salmon color so beloved by the market requires some coercion), “Intens” expresses the full luscious heat of the Mediterranean in typically Recaredo-esque visceral fashion, yet it remains scintillatingly vibrant and refreshing to drink.

Josep Mata Capellades founded Cavas Recaredo in 1924, naming the domaine in honor of his father, Recaredo Mata Figueres. Josep Mata Capellades built the cellars in his house, in the historic centre of Sant Sadurní d'Anoia. Parts of the cellars are now over 80 years old and have been conserved in their original form.

Recaredo is a pioneer in the production of totally dry cavas, in working with oak barrels and in longer-aged cavas. Cavas Recaredo is currently managed by Josep and Antoni Mata Casanovas, the sons of its founder, with Ton Mata actively involved and representing the succeeding generation.Recaredo owns forty-six hectares of vineyards in the Alt Penedes district planted primarily to the Xarello, Macabeu and Parellada grape varieties, with smaller amounts of Chardonnay, Pinot Noir and Monastrell (Mourvedre).

Viticulture at Recaredo is based solely on dry farming; no herbicides or pesticides are used and only organic fertilizers are applied when necessary; grapes are harvested manually; and, production is limited to cavas that are completely dry. The estate strictly follows an organic viticulture regime.Vinification is carried out entirely at the Recaredo cellars in Sant Sadurní d'Anoia. The musts from the oldest Xarello vines ferment in oak barrels, which give structure and greater complexity for longer-aged cavas. Some of the base wine is aged in oak barrels for some months. This wine will be used to add greater finesse and structure to the final blending. At Recaredo, the wines are aged in-bottle in continuous contact with the second fermentation lees; the bottles are closed with 100% natural cork stoppers. Disgorging is carried out on an exclusively manual basis, at the cellars' natural temperature, without freezing the necks of the bottles, a process that produces the most natural product possible. The cavas of Recaredo are disgorged totally dry with a zero dosage and all cuvées are vintage-dated.Effectively, Can Recaredo, as the domaine is known, is a deeply traditional producer of the finest Cavas available in the market. To visit the cellars and observe the process is to return to another time when artisanal, hand-crafted products of the highest quality were the universally accepted standard, the goal that all sought to achieve. Here, in brief form is the Recaredo commitment:Production of single-vintage cavas only.Production of completely dry cavas: “Brut Nature”.Vinification, production and ageing 100% in-house.Ageing in bottle inside our caves, with real cork stoppers.Remuage by hand, in traditional racks.Manual disgorgement without freezing the bottle's neck.

Organic / Biodynamic

Josep Mata Capellades founded Cavas Recaredo in 1924, naming the domaine in honor of his father, Recaredo Mata Figueres. Josep Mata Capellades built the cellars in his house, in the historic centre of Sant Sadurní d'Anoia. Parts of the cellars are now over 80 years old and have been conserved in their original form.

Recaredo is a pioneer in the production of totally dry cavas, in working with oak barrels and in longer-aged cavas. Cavas Recaredo is currently managed by Josep and Antoni Mata Casanovas, the sons of its founder, with Ton Mata actively involved and representing the succeeding generation.Recaredo owns forty-six hectares of vineyards in the Alt Penedes district planted primarily to the Xarello, Macabeu and Parellada grape varieties, with smaller amounts of Chardonnay, Pinot Noir and Monastrell (Mourvedre).

Viticulture at Recaredo is based solely on dry farming; no herbicides or pesticides are used and only organic fertilizers are applied when necessary; grapes are harvested manually; and, production is limited to cavas that are completely dry. The estate strictly follows an organic viticulture regime.Vinification is carried out entirely at the Recaredo cellars in Sant Sadurní d'Anoia. The musts from the oldest Xarello vines ferment in oak barrels, which give structure and greater complexity for longer-aged cavas. Some of the base wine is aged in oak barrels for some months. This wine will be used to add greater finesse and structure to the final blending. At Recaredo, the wines are aged in-bottle in continuous contact with the second fermentation lees; the bottles are closed with 100% natural cork stoppers. Disgorging is carried out on an exclusively manual basis, at the cellars' natural temperature, without freezing the necks of the bottles, a process that produces the most natural product possible. The cavas of Recaredo are disgorged totally dry with a zero dosage and all cuvées are vintage-dated.Effectively, Can Recaredo, as the domaine is known, is a deeply traditional producer of the finest Cavas available in the market. To visit the cellars and observe the process is to return to another time when artisanal, hand-crafted products of the highest quality were the universally accepted standard, the goal that all sought to achieve. Here, in brief form is the Recaredo commitment:Production of single-vintage cavas only.Production of completely dry cavas: “Brut Nature”.Vinification, production and ageing 100% in-house.Ageing in bottle inside our caves, with real cork stoppers.Remuage by hand, in traditional racks.Manual disgorgement without freezing the bottle's neck.

#40 on The Wine Spectator Top 100 Wines Of 2025

93 points Wine Spectator
There's a bright, buoyant feel to this fluid red. Its frame of mandarin orange peel acidity and chalky tannins is well-meshed with a dark and expressive core of macerated blackberry and black plum skin. Fragrant notes of leather, dried flowers, mountain herbs, licorice and paprika add depth to the fruit profile and linger on the finish. Tempranillo, Garnacha and Graciano. Drink now through 2040.

Winery Notes:
Ruby red with garnet hues. An intense impact with powerful notes of cherry, plum and violet opens a bouquet that then fades into neat aromas of tobacco, chocolate, cinnamon and spicy hints of black pepper. Great complexity in the overall bouquet, neat expressions of the authentic Sangiovese and Chianti Classico aromas. Full-bodied, very powerful in its fruity notes, with elegant tannins perfectly supported by a good acidity. The finish is characterized by pleasant sensations of sweet tobacco. The aftertaste is particularly long and shows powerful notes of plums and lighter aromas of clove.

"Firm, fresh and complex, with an array of glazed apricot, ginger, maple and cream flavors. Features notes of truffle and mineral on the crisp finish. Drink now. 200 cases imported." Wine Spectator

93 points Vinous
The 2014 Gran Reserva Seoro de P. Pecia is a blend of 95% Tempranillo, 3% Graciano and 2% Garnacha, sourced from the Sonsierra area in Rioja Alta. Aged for 48 months in American oak barrels, the balsamic nose also features herbal and black fruit notes with hints of dried flowers and a vanilla undertone. Dry and enveloping on the palate, the juicy, heightened acidity makes this a refreshing red. A faintly volatile finish adds character. This well-balanced Gran Reserva exemplifies the character of a cold year in the Sonsierra, maintaining a lightweight spirit.

It matured in used American oak barrels for 48 months and was racked every six months. Then aged three years in bottle.

93 points Jeb Dunnuck
Ripe stone fruits, pear, brioche, and honeyed flower notes all emerge from the 2022 Sierra Cantabria Organza, a deeper, richer white that has medium-bodied weight and depth, a layered mouthfeel, integrated acidity, and a great finish. It's a classic Rioja Blanco offering ample richness and depth as well as balance.

93 points James Suckling
Such an intense, minerally and focused nose of iodine, yellow blossom and citrus character. Limes, star fruit, green apples and sour cream. Bright and textured, with a medium to full body and a long, minerally finish. Very gastronomic. Viura, malvasia and garnacha blanca. Barrel fermented. A great-value pick. Drink or hold.

Spending 18-24 glorious months aging in used bourbon barrels from legendary Pappy Van Winkle, old vine fruit shines through with aromas and flavors of blueberry liqueur, blackberry, black cherry and peppery spice. Then there is a graceful segue into wood smoke, brown sugar, vanilla, and sweet spice that frame all of that ripe and savory fruit very nicely. Super full bodied and full flavored, but smooth and silky on the palate, this is probably about as close as most of us will get to Pappy van Winkle. -PJ Wine

Organic / Biodynamic

Organic / Natural Wine

65% Listan Prieto, with the rest of the wine being a blend Listan Blanco, Vijariego Negro, Verdello, Gual and Albillo Criollo from different vineyards, all vinified separately. The Listan Prieto is fermented whole cluster in open oak barrels, Verdello and Negramoll are direct pressed and fermented in oak barrel, and the Gual and Vijariego Negro are destemmed, fermented on the skins, also in oak. Aged for 8 months in used oak barrels. Unfined, unfiltered. Very light color, floral, with light tannins and texture. 350 bottles made.

Black currant, menthol and cocoa powder aromas waft from the glass. This wine opens on spicy notes of anisette and mint leaf that are accompanied by robust tannnins and black cherry, cassis, milk chocolate, caramel and violet flavors. The lengthy finish is marked with light floral and cooling herb notes.

Organic

94+ points Wine Advocate
The 2023 Kinki has to be the most perfumed, floral and elegant vintage for this bottling; it's a grownup wine, not a teenager anymore. It has very juicy fruit and is really elegant and balanced, more serious but drinkable. It was produced with the grapes from a vineyard that has up to 25% other grapes, not only Mencía but Doña Blanca, Palomino, Godello, Alicante Bouschet (more than usual, which provides freshness) and Estaladiña. It fermented with full clusters, all the varieties together, in and open 5,000-liter oak vat. It comes in at 12.7% alcohol with a pH of 3.4, aiming at contained ripeness, low extraction and high drinkability. The ripeness is more complete and more homogeneous this year in the zone of Cobrana, and the wines are more serious, with a core of bright red fruit, fresh and elegant. It's always bottled early, before the summer, and was bottled in May 2024. 4,378 bottles produced. Drink:2025-2032.

Organic

95 points Wine Advocate
The 2023 La Llorona is the fourth vintage of this Godello from a 38-year-old vineyard on sandy soils in the hamlet of Pieros, an elevated zone of the valley at some 500 meters above sea level. It's very sharp—the yields for Godello were very low in 2023, and the wines are concentrated; the grapes ripened early but kept a lot of acidity and salinity. It fermented with indigenous yeasts and matured in barrels of different sizes, from 225 to 1,000 liters for 10 months. This only underwent partial malolactic and was bottled at 13.5% alcohol with a pH of 2.77 (!) and 6.2 grams of acidity. It is vibrant, with electricity, a fine thread and a super long and vibrant finish. It made me think of a Savagnin from Jura. 7,351 bottles produced. Drink: 2025-2033.

This firm, dense Champagne starts off with apple and citrus flavors, then turns nutty on the finish, which lingers nicely. Very well-defined and minerally, too. - WS87

So you hear it bandied about: “There are thousands of native grape varieties in Italy!” That’s true, but a lot of them are merely cute. The most serious native variety Timorasso deserves another category (and it’s white to boot). It’s utterly unique, complex, capable of aging, and transparent to where it’s grown. Walter Massa is the contadino straordinario who brought the grape back to life in the early 1980s. He remains the leading producer and go-to grower for Timorasso.

For Timorasso as a variety: It’s native and unique to the Colli Tortonesi (southeast Piemonte). Before 1980s, most growers were ripping out Timorasso and planting Cortese, as the latter produces more and Gavi was all the rage, so they could sell the grapes easily. Timorasso is one of those grapes (unlike, say, Cortese) that really is delicious and refreshing to eat right off the vine, due to its high sugar content and acidity. When Timorasso is vinified, you get lots of complexity and structure (from alcohol and from tannins – skin contact and thick skins!). Yet there’s plenty of acidity to keep things fresh and a definite counterpoint of what we call ‘honeyed minerality.’ When Timorasso is young, it can be really tight. As it ages, it loses some of its baby fat, and riesling-ish, petrol-like notes emerge. As far as terroir, Walter vinifies each vineyard separately (or tries to if he has enough tanks) and bottles a small portion of three of the vineyards separately.

Native yeasts. Maceration with skins 48-60 hours. Fermentation 18-22°C. Batonnage. Light filtration. Minimum six months bottle aging before release.

Derthona is the ancient name for Tortona, the town in southeast Piemonte after which the appellation Colli Tortonesi (Tortona Hills) is named.