Moulin à Vent ‘Couvent des Thorins’ 2016
Gamay too good to be called Beaujolais…
93RV, 91JR, 90JS, 90 WK
Benanti Etna Rosso 2015
Elegant, dark, savoury - slightly volcanic?
91 Vinous, ‘Streamlined and elegant’ - Wine Advocate
San Cristoforo ‘Amaranto’ Sangiovese 2016
‘Blood of Jupiter’ from its Tuscan source…
‘...ripe and juicy…’ - JS. ‘...informal and fresh…’ - ML
Jérôme Galeyrand ‘Antonin’ Bourgogne Pinot Noir 2016
Chambolle from clay-limestone soils that outperforms its humble status.
Daniel Gomez Jimenez-Landi ‘Las Uvas de la Ira’ 2016
Grapes of Wrath? Grenache that channels Pinot! 94JS, 93LG
"...from three different parcels… an open style, ripe with berries and rich flavours. The style is rich and concentrated, with a solid core of tannins… best from 2019."
93 points, Wine Enthusiast, March 2018
"Fresh raspberry, blood orange and potpourri scents are complemented by white pepper and smoky mineral nuances. Juicy and precise on the palate, offering appealingly sweet red berry and peppery spice flavours and a hint of candied lavender. Shows very good energy and definition on the subtly tannic finish, which hangs on with strong, tangy persistence. This is a pretty, graceful, even delicate wine for its appellation. Drink to 2026."
91 points, Vinous, March 2018
"Lovely bright dark red colour… aromas of red cherry, rosehip, raspberry and minerals. Then lively and balanced, with juicy red berry and sweet spice flavors. Finishes with bright acidity and rising but polished tannins. An outstanding Etna Rosso... grows on you…"
91 points, Ian d'Agata, September 2017
"...a traditional blend of 80% Nerello Mascalese and 20% Nerello Cappuccio. Thanks to this blend, the colour intensity of the wine shows a deeper ruby color. This is a streamlined and elegant wine with wild berry aromas, anise seed, dark mineral and crushed flint. The finish is slightly salty and the tannins are snappy and firm. Fruit is sourced from three sides of the volcano (the northern, south-east and south-west slopes) from parcels that range from 450-900m above sea level."
Wine Advocate, September 2017
"...a ripe and juicy red that verges on jammy. Plenty of cherry and berry character. Full and round tannins and a fresh finish."
JamesSuckling.com, August 2017
"The bouquet opens to bright layers of black fruit, candied cherry and cassis. The style is informal and fresh, and the close offers sweet berry flavours."
Wine Advocate, December 2017
Jérôme Galeyrand is a Loire Valley cheese-maker turned passionate Burgundy winemaker. In 2002 he bought his first vines – a tiny 0.05ha plot. He is based in Gevrey-Chambertin and his now-5ha estate was certified biodynamic in 2015. This wine comes from four parcels in the village of Chambolle grown on clay-limestone soils. The grapes were 100% de-stemmed, then macerated for 3-5 days before fermentation over 18-20 days followed by gentle pressing and 16 months maturation in oak barrels (20% new).
"Initial flinty aromas with fresh wild raspberries and strawberries. This has real depth and purpose. The palate delivers a deep and focused core of ripe red-cherry and berry flavors. Impressive depth and detail. Effortlessly powerful!"
94 points, JamesSuckling.com, August 2018
"...great complexity, length and potential… perhaps more complex and mineral than the 2017, showing more depth and ageing potential, with chalky minerality on the palate. I also tasted the 2015 for comparison and the wine is remarkable in that it doesn't show any heat and is evolving very slowly."
93 points, Wine Advocate, December 2018
Vittoria, near the south-eastern tip of Sicily, is the home of COS. The name comes from the initial letters of the surnames of the original founders, friends Giambattista Cilia, Giusto Occhipinti and Pinuccia Strano, who first got together to make wine in 1980, when they were the youngest winemakers in Italy. COS has contributed to the transformation of its region, Cerasuolo di Vittoria, today a thriving viticultural and winemaking centre.
This wine is 100% Frappato, a native Sicilian grape enjoyed for its vibrant red berry fruits lifted with hints of blossom and violets. Frappato is relatively low in tannin and makes a great, chillable, warm-weather red - juicy, medium-bodied and bursting with red berries and spice. The COS vineyards are farmed biodynamically and Frappato is de-stemmed and fermented naturally in cement tanks to preserve its combination of bright, red fruits and berries with secondary elements of raspberry leaf and sappy spice.
In 2007 COS moved into a new winery which marked the beginning of the use only of amphorae and cement fermentation vessels - there are no barrels. COS is also associated with the success of Cerasuolo di Vittoria, a blend of Nero d’Avola (50-70%) and Frappato that is Sicily’s only DOCG wine.