Red

90 points Wine Advocate
The fruit-driven, light and fresh 2022 Malbec is young and vibrant with a bright ruby color and a nose of red berries and violets, which is attractive. It's juicy and tasty, with a serious dry finish

Organic

100% Verdicchio. The fruit is from 10 hectares of various vineyards on the Felici farm, from 10- to 40-year-old vines. The vineyards are between 500 and 600m above sea level; Leo’s vineyard site at 600m is the highest in the appellation. Harvest was in late September/early October at yields of 11,000kg/ha (about 60hl/ha). Fermentation is in conrete vats and stainlees steel tanks. About half the harvest is macerated a few days on the skins during fermentation. Malolactic fermentation does not take place. Aged on its lees for 6 to 12 months, with six staggered bottlings taking place

A balanced, supple version, with a smoky undertone to the black cherry and blackberry fruit. Graphite and rosemary accents join the long finish.

Organic / Biodynamic

Garnacha with some 10% Tempranillo that fermented with indigenous yeasts and matured in 500-liter barrels and tinaja. It has a slightly deeper color than the pure Garnacha bottlings and a fruit-driven nose with aromas of berries, flowers and herbs. It has a medium-bodied palate with fine tannins and is balanced, easy to drink and very pleasant.

Floral nose with plenty of violet, morello cherries, dried oregano and thyme-like herbs. Fleshy, flavorful dark cherry fruit and wild herbs to the palate followed by a fruity, firm finish. Juicy and generous with a medium to full body.

Organic

A medium-bodied wine with surprising depth and savory notes for its modest price. It is forward and easygoing offering up an enticing nose of spice box and black cherry. This provides much pleasure and is an ideal barbecue wine. 3 months in French Nancy oak vats ranging in size from 5,000-25,000 liters. Organically farmed.

The Lopez family is now in its 5th generation with 4th generation brothers Carlos and Eduardo at the helm. The winery was founded in 1898 by Jose Gregorio Lopez Rivas. Jose immigrated to Argentina from Algarrobo in Malaga, Spain in 1886. In Spain, Jose was a grape and olive grower, and he came to Argentina to escape the devastation from phylloxera that had come to Andalusia. In Argentina, he worked very hard and saved money to bring his brother Rafael and his mother Feranda and other family members to Argentina. Jose and Rafael managed to rent a small piece of land in Maipu where they grew grapes and began to make their own wines. The first and founding brand was called “El Vasquito” and the current brand of Vasco Viejo pays homage to those wines

Organic / Biodynamic

This review is on the previous vintage.

93+ points Wine Advocate
The 2023 Clos Lojen is even more of a bargain than in previous years, as the price is the same and the quality is even higher!! It started being produced with 40-year-old vines, but those are by now 60 years old (I saw some of them, and they were REALLY impressive!); so, there's more depth and complexity; the vines are wiser (they've been tended nicely...) and manage to keep the freshness and approachability. They started harvesting the last week of August, and the result was 12.5% alcohol, a pH of 3.65 and 5.4 grams of acidity. The full clusters fermented in 4,500-liter oak vats and matured in foudres of different sizes—4,500, 10,000 and 15,000 liters—and lasted six months. The wine is fruit-driven, juicy, complex and spicy, balanced and tasty, textured and with a chalky feeling. This is way beyond what the price might suggest. 52,000 bottles produced in 2023. It was bottled between April and June 2024.

Organic / Natural

Vinhão 50%, Alvarelhão 20%, Arinto 30%
Grapes are harvested by hand and upon arriving in the cellar are destemmed and moved to amphoras (talhas) to start fermentation and maceration. At this point ground chestnut flower is added (500mg per 1000kg) and mixed into the mass.The whole vinification process is very simple with very low intervetion. The red grapes and 10% of Arinto had a five day maceration then pressed and moved to an amphora to ferment. The other 20% of Arinto was pressed and the must was moved to a stainless steel tank to ferment at 5ºC. Atfer 27 days at this temperature, the residual sugar of the Arinto reached 17g/l, was then blended with the red wine and bottled for the fermentation to finish in the bottle.

Organic

A Vermentino of noble character with crispy peel and lively acidity. On the nose it is intense, with marked citrus and aromatic herbs. On the palate it is fresh, sapid, persistent, and with a pleasant fruity aftertaste.

Aromas of black cherry, pomegranate and blackberry - very complex - with hints of blood orange, licorice and spice. The palate is dense and deep showing the Moulin-a-Vent side of Fleurie, with juicy black fruits backed with firm acidity and mineral flavors. The finish is long with sappy fruit liqueur and earthy acidity.

The review is on the previous vintage.

93 points James Suckling
Earthy, flinty aromas lead to fresh, crunchy red and black fruit flavors in this bottling. An edgy, moderately tannic texture comes from the climate and the use of 45% whole clusters in the fermentation. Drink now or hold.

The Willamette Valley Pinot Noir is a blend of barrels from benchmark vineyards across the region, including the Cristom Estate. Crafted with the same meticulous care as our Mt. Jefferson Cuvée and single-vineyard Pinot Noirs, this cuvée is designed to represent the broader Willamette Valley AVA. It offers a compelling expression of the vintage—elegant, balanced, and unmistakably Cristom—at a remarkable value.

This vibrant, full-bodied red is a blend of grapes harvested in parcels spread amongst the three communes of Barbaresco, Neive and Alba. Included as the primary source are grapes harvested in the cru “Ga’Grosso” in Barbaresco. The grapes are crushed and are then fermented in stainless steel for almost two weeks after which the wine is racked into oak barrels and “botti” for one year prior to bottling. The average age of the vines is 30 years.

Organic

Aged in French and American oak for 6 months and then 4 months in bottle.

Organic

Organic

Located high in the Pyrenees mountains, 900-1400 feet above sea level. 42% Grenache, 31% Syrah, 16% Carignan, 8% Liedoner Pellut, 3% Maccabeu. A lightly extracted, bright, chillable red. A mountain wine displaying the prettiest fruit. 11.5% abv

A red blend which shows red currant, plum and peppercorns on the nose while the youthful palate is rich with generous berry fruit and spice, balanced with integrated oak nuances. The palate is smooth with firm tannin a long fresh finish.

A splendid Garnacha which features depth and complexity, showing ripe plums, black cherries, liquorice and earthy notes plus hints of balsamic. From very old vines in a cooler, high-altitude area, it is focused on the palate and supported by grainy fine tannins, fresh acidity and a long length. Great value!

Features juicy plum and black cherry flavors, with a weave of anise and earth details. Falters a bit on the finish, where the wood plays a more prominent role. A very appealing Pinot. Drink now.

Organic

90-92 points Vinous
The 2024 Morgon Côte du Py has a vivid, stony bouquet with redcurrant and raspberry fruit unfolding in the glass. The palate is medium-bodied with fine-boned tannins and a touch more sour cherry in the mix, especially on the piquant finish. Again, this is very promising and might become the edgiest of Burgaud's 2024s.

Organic

A pure and elegant expression of Pinot Noir, En Coteaux by Jeff Carrel is named “coteaux” or hillside after the location of the vineyards, nestled in the slopes of the French Pyrenees Mountains. En Coteaux is 100% Pinot Noir from Pays d’Oc, Vin de Pays IGP region in the southern coast of France. Grown in coastal climate, cooled by sea and ocean winds. The wine is naturally fermented with no sulfites added. 12.5% abv

Winemaker Notes:
"This crisp, fruit-forward and juicy wine has expressive aromas and flavors of ripe red berries, with nice heft in the mouth, and mineral and spice notes. Most red meats and grilled or roasted white meats, especially those prepared with savory herbs or spices."

One of Southern France's great values year in year out. A typical Méditerranéen blend : 40% Syrah, 30% Grenache, 30% Carignan. A soft approachable style that is driven by more earthy elements than a ripe fruitiness. Fermented in stainless steel giving the wine a freshness that is hard to deny.

Organic

92+ points Wine Advocate
The very young and just bottled 2024 Dócil, still undeveloped, is closer to the original idea to produce a kind of Kabinett trocken with Loureiro grapes with contained ripeness and high acidity counterbalanced by a little residual sugar, only around three grams; they experimented from completely dry to 18 grams, and this is the one they liked the most in terms of balance. They did a soft pressing, no maceration, to have elegance and a little volume. It has very good balance. The source of the grapes changed to a more Atlantic location from this vintage, and the year was also cooler than 2022.

Organic / Natural

The New York Times article on the 2020 vintage: 20 Under $20: Minimal Effort, Maximum Pleasure.
In most cases, wines with gimmicky names like Nat Cool are a turnoff. They reek of marketing, more than careful winemaking. But Dirk Niepoort is a visionary producer, so don't look at the label, just drink. This is a delicious thirst quencher made of the baga grape, not complex. It's easygoing and low in alcohol at 12 percent, with aromas and flavors of flowers and earthy red fruit. And it comes in a liter bottle.

Very light in color, this wine offers a frank and expressive aromatic profile full of freshness and floral notes. It showcases the character of the Baga grape variety and Bairrada region superbly, with beautiful aromas of strawberries, dried roses and some spice. The wines minerality is reminiscent of the vines calcareous soils and unmistakable Atlantic climate. Fresh, direct and very seductive, this wine is light on its feet and so easy to drink, it will entice you to have another glass. It makes a very versatile food wine just add a good meal and good friends! Serve chilled. All work is done by hand implementing organic and biodynamic principles, utilizing natural fermentation with wild yeast. No sulfur is added. Nat Cool is naturally cool and funky. It represents an innovative concept initiated by Niepoort, in which various producers came together to create light and easy-to-drink wines. In the Bairrada region we have produced the DrinkMe, the first Nat Cool, where we try to showcase a different and elegant side of the Baga grape variety. An incredibly light and accessible wine which just begs to be enjoyed. Welcome to the Nat Cool world! -Winery 

The baga vineyards are farmed organically and are located in Bairrada. All work is done by hand. Soil is calcareous clay. They utilize natural fermentation with wild yeast. No sulphur is added. 11% abv

81% Primitivo 19% Malbec
The grapes are destemmed and left to macerate for must that is deep red and with a fruity aroma, as well as with tannic compounds that add fullness and body. Fermentation is carried out at controlled temperature of about 24-26°C in stainless steel vats. This is followed by a several months of refinement, in oak barrels before bottling.

Organic

90 points Wine Advocate
Opening to a shiny and luminous appearance, the San Salvatore 1988 2024 Fiano Trentenare is loaded with fresh pear, peach and melon. This pretty wine proves easy to drink and would wash down nicely with fried sardines or calamari rings. There is good freshness and a hint of peachy sweetness to close. Winemaking is in stainless steel only.

Organic

The 2024 vintage is not yet reviewed. This is a review from The Wine Advocate on the 2022 vintage that portrays the new 2024 vintage well:
Made with 98% Nerello Mascalese and 2% Nerello Cappuccio, the Tenuta delle Terre Nere 2022 Etna Rosso is an ample and ambitious production of 160,000 bottles. Fruit from the youngest vines is directed here and is selected from across the estate's holdings on the north-facing side of the volcano, where some of the best vineyards are located. With 14 months in French oak casks, the wine opens to a lean garnet appearance with aromas of pressed violet, cassis and Sicilian blood orange. It ends with balanced freshness over a mid-weight texture and a pop of bright cherry.

Organic / Biodynamic

The review is on the previous vintage.

90 points Wine Advocate
The red 2022 Montecastrillo was produced with 90% Tempranillo and 10% Cabernet Sauvignon from younger vines, fermented with indigenous yeasts in stainless steel and matured in 225-liter barrels for eight months. It has good ripeness, 14.5% alcohol and a pH of 3.75. It's medium-bodied and approachable, with fine tannins, finishing with fruit-driven flavors. It keeps the poise in this warm and dry year.

Finca Torremilanos continues with their environmentally minded approach. Not only are their 198 hectares certified organic and biodynamic, but they go beyond that and installed solar panels in 2023 that cover 40% of their electricity needs. Production is 500,000 bottles.

100% biodynamically-cultivated Tempranillo from the estate’s younger vines. Fermentation takes 9 days and malolactic occurs in 80% stainless steel and 20% in barrel. Elevage for three to four months in a mix of French and American 225L barrels.

Pierre counts himself lucky as 70% of his vineyards for the Chavignol Blanc are south facing. The hillsides are not as steep as Beaujeu or Mont Damnes and so he is able to use a tractor. He works with natural fermentations with spontaneous yeasts in stainless steel tanks and the wines are aged on the fine lees until bottling