Discover Rhone

Feeling a pull to step out of your comfort zone with the wines you normally drink? Well whatever those may be, a spectacular place to start a new voyage is in the southern part of the Rhone River Valley!

If you don’t have the resources to jump head first into the reigning region of Chateauneuf-du-Pape, whose silky and alluring wines command a higher, though well-deserved price, the next best way to discover Rhone is to venture out into its satellite regions. Unlike many other wine growing regions of the world, the span of high quality vineyards of the Rhone extends far beyond its heart, in this case, the historical region of Chateauneuf. In the Rhone, the satellite regions are where you will find not just some of the very best values, but also quite a heap of hidden gems.


The general region of Côtes du Rhone, literally meaning “coast” or “shore” of Rhone, surrounds Chateauneuf. Within the Côtes du Rhone is a more specialized appellation called Côtes du Rhone Villages. Eighteen villages comprise the Côtes du Rhone Villages appellation. Since the 1970s (though a few established themselves before this) many of these villages have worked to distinguish themselves and have proven rights to their own appellations, gaining AOC (Appellation d’Origine Contrôlée) status just as Chateauneuf did in 1936. Besides the Côtes du Rhone and Côtes du Rhone Villages general appellations, these individual villages are where you’ll find some of the most mind-blowing wines.

If you take a general count over the entire region, Cotes du Rhone wines are 94% red, 4% rosé, and 2% white. Grenache is the king variety, claiming 40% of all wine produced, including when it appears in blends and rosés.

While many people would name Provence as the center of rosé production, there is a famous and historical rosé region in the southern Rhone. Tavel AOC, established in 1936, produces only rosé wine and is one of the most renowned rosé regions in the world. The wines are characterized by a salmon or bright pink hue, are full on the palate, exhibit fresh red berry fruit, and are highly perfumed, redolent of fresh herbs and spices.

dentelles-di-montmirail-2Gigondas, authorized as an AOC in 1971, lies at the foot of the Dentelles di Montmirail, a small but nonetheless dramatic chain of spiked and eroded mountains formed by a horizontal strata of Jurassic limestone that became folded and forced into an upright position. The soils are diverse and range from stony red and black clay to green granite and chlorite chalk. Its wines are some of the boldest, most concentrated, and mineral-laden in the southern Rhone, characterized by blackberry, red berry, earth, and garrigue.

Vacqueyras, established as an AOC in 1990, lies just south of Gigondas and is comprised of diverse soils like Gigondas but with more sand and pebbles giving the wines a slightly more delicate feel. Black licorice, black cherry, raspberhonevinesrry, dried fig, and smoke are common descriptors for Vacqueyras wines.

Costières de Nîmes is the farthest south of the established AOC regions, and one of the hottest areas of the southern Rhone. Its wines, ranging from wild and spicy to fruity and tame, offer a pleasant surprise, regardless of style.

Ventoux vineyards stretch higher in altitude than the others, and fittingly climb the base of Mount Ventoux. Diverse soils and cooler temperatures produce reds with red berry fruit, blackcurrant, and ephemeral aromas of herbs, violets, vanilla, and licorice.

Most reds from these regions won’t run you too far over $20 and usually they are under. The wines will charm you with their sultry mid-palate of fruit, brooding earth nuances, and sweet, aromatic bouquets of spice, violets, and black licorice.

Grab Some Garnacha for #GarnachaDay 2016

Meet Garnacha. Serving diligently as one of Spain’s signature red wine grape varieties, Garnacha enjoys extensive plantings worldwide. This hardy, thin-skinned, late ripening red grape is thought by many to have originated in the landlocked region of Aragon in northeastern Spain. Because it can handle the demands of crazy continental climates like a champ, with vines withstanding wind and drought conditions considerably well, Garnacha (aka Grenache in France), is a go-to grape for all sorts of winemaking endeavors. Just to keep things interesting, Garnacha also comes as a rich, full-bodied white wine variety, dubbed appropriately as “Garnacha Blanca.”

From world class rosés to concentrated collectibles and fortified favorites, and routinely bottled as a key contributor in synergistic blends or flying solo as a single variety, Garnacha brings plenty of vinous charm and outright versatility to the winemaker’s cellar. After all, what other grape variety can lay creative claim to red, white, and rosé, dry, off-dry, and sweet, fortified along with sparkling wine renditions?

Garnacha Flavor Profiles: In general, Spain’s warm, sun-baked growing season gives rise to well-ripened Garnacha grape clusters that may carry considerable sugar, which converts to elevated alcohol levels in the bottle. Ranging from medium to full-bodied, often hauling higher alcohol levels (15% is not uncommon), with lower levels of innate acidity, modest tannin, and engaging aromatics Garnacha’s red grape shines bright with delicious ripe fruit character. Expect a berry medley to take front and center stage with raspberry, strawberry, blackberry and cherry dominating initial impressions. Peppery influences along with cinnamon and cloves, earth and herbs, chocolate and coffee, savory spice and smoky notes may all make their way into the bottle as well.  Tapping into old vines that produce smaller yields,  allows many Garnacha vineyard managers to deliver assertive wines with remarkable flavor intensity carrying a rich, full-bodied, concentrated palate profile.

Pairing Picks for Garnacha: A natural for grilled meat, smoked baby back ribs, all sorts of barbecue, burgers, brats and brisket, chorizo and shrimp paella, slow roasted lamb, spicy tacos and burritos, hearty stews, and meat lover’s pizza, Garnacha promises serious pairing versatility and a remarkable food-friendly nature.

Popular Garnacha Bottles to Try (all under $20) – Care to toast the town on #Garnacha Day? We’ve got you covered, take a sip of Garnacha in all of its unblended glory with these single variety bottles to try with prices ranging from $8-20.

Growing Garnacha – A Regional Peek

Today, Garnacha finds firm footing throughout Spain; however, some of the most passionate producers and classic wines can be found from these five DO regions: Campo de Borja,  Terra Alta, Somontano, Cariñena and Calatayud.  Campo de Borja, the self-proclaimed “Empire of Garnacha,” was the first to embrace and develop the concept of modern varietal Garnacha wines. Its picturesque wine route is a haven for wine country tourists. Terra Alta, the white Garnacha specialist, delivers mineral-driven wines that highlight the grape’s versatility. Somontano approaches the grape with a New World spin, crafting luxury wines built to age. Cariñena is an up and coming region that combines altitude, wind, significant diurnal temperature swings with old vine concentration, but let’s face it Cariñena is not quite a household name (yet!) for Spanish wine growing regions, which means that the price to quality ratios are still stellar. Calatayud often delivers its Garnacha in a versatile light. From intense, hot pink rosés to full throttle, full-bodied high octane reds. The renowned Rioja region also grows its fair share of Garnacha; however, it tends to play second fiddle and is most often blended with Tempranillo here.

DIY Garnacha Tasting!

Want to dive deeper into the great big world of Garnacha? Then have fun checking out this side by side comparative tasting format of Spain’s Garnacha regions to celebrate the diversity and festive sips of #GarnachaDay. Compare and contrast these wines in terms of color, aromas, fruit character, the levels of acidity, tannin content.

1. Campo de Borja AmbassadorBodegas Santo Cristo Seleccion Garnacha 2014
Winemaker’s Notes – Made from old vine Grenache grown on the cool upland plateau of Campo de Borja, between Rioja and Catalonia, the ‘Seleccion’ is specially selected to emphasise bright, ripe fruit and cool, perfumed aromatics, without any oak influence. There is also a notable mineral complexity imbued by the red rocky soils of the region. Given the underlying old vine richness of this cuvee, pricing is a real steal.
2.Terra Alta Ambassador:  Clos Dalian Garnacha Blanca 2015
Winemaker’s Notes – Bright white wine with golden hue. Aroma of ripe white fruit and minerals. Creamy, fleshy, fresh and very seductive in the mouth. Its mid-palate is quite long and silky.
3. Somontano Vinas del Vero La Miranda de Secastilla Garnacha 2011
Winemaker’s Notes – Very attractive color with red hues complemented by elegant hints of violet. It is very distinctive on the nose, with fruity aromas and discreet notes of toastiness that combine well together. The strong fruit aromas come through again in the mouth, providing great flavors, and producing a pleasant effect and long finish.
beso4. Cariñena Garnacha Ambassador:  Beso de Vino Garnacha 2011
Winemaker’s Notes – Opaque purple. Intensely perfumed aromas of cherry and blackberry are brightened by zesty minerality and a subtle peppery quality. Lively red and dark fruits on the palate, with black pepper and licorice nuances emerging with air. Sappy and strikingly intense for the price, finishing with excellent persistence and gentle tannic grip.


lasrocas5. Calatayud Garnacha Ambassador: Las Rocas Garnacha 2013
Winemaker’s Notes – Las Rocas Garnacha offers vibrant aromas and flavors of dark cherry and blackberry. Well-integrated nuances of oak and round tannins underscore these decadent fruit flavors to create a rich, well-structured wine.

Labor Day Wine: Griller’s Guide to Wine Pairing

Here it is. Labor Day Weekend. Serving as summer’s sweet send off, and typically wrapped up start to finish in backyard barbecues, Labor Day marks the transition from the dog days of summer to the revved up renaissance of all things fall. For many it also marks a seasonal switch in wine preferences and pairings. A subtle shift from light, bright and brimming with fruit towards wines that carry a bit more heft, solitude, and potential for pairing with heartier fare. However, to squeeze out the last drops of summer and offer the seasons best wine finds, we’ve rounded up some top notch wine picks to bring out the best in grilled grub.

Farm fresh and bursting with brats, beef, poultry and pork, end-of-summer grills are looking for wines that deliver pairing versatility, fresh flavor and tend to be fruit driven. From ripe reds to the lively profiles of regional whites, and wrapping things up with a well-chilled rush of rosé, there are plenty of wine options that will suit all sorts of flame-broiled fare.

Grill-ready Reds
Red wines are typically top picks for serving with a wide variety of heavy meat medleys; however, in the heat of summer, elevated alcohol levels can become more pronounced, masking much of the fruit character. The remedy? A quick 5-10 minute chill in the frig will revive flavors and amplify the wine’s innate fresh factor, while toning down overactive alcohol and giving reds their best bet to shine with smoky meat themes.

  • Zinfandel – The experienced griller’s go-to red wine. Handling smoked meats with forward, full throttle fruit, intrinsic black pepper spice and a generous, food-friendly nature, Zinfandel deserves a special spot next to the tongs and skewers. From pork chops to brisket and bison sausage to marinated and grilled chicken, or basic brats, hotdogs and burgers, the bold adaptable flavors of Zinfandel handles itself well with savory spice, but promises to shine particularly bright with a sweeter-styled barbecue sauce like the Kansas-City classic over ribs, brisket and pork.

Zinfandel to Try: Ancient Peaks, Klinker Brick, Lange Twins, Layer CakeMichael David, Ridge, Seghesio,

  • Syrah / Shiraz – It’s the same grape, but from very different places. Often flying with forward jammy fruit from the Land Down Under, Shiraz claims serious fame as Australia’s signature grape. When cultivated in the Rhone Valley of southern France, Syrah tends to take on more spicy character. Either way, this grape typically runs steady with black fruit character, offering a full-bodied wine with moderate levels of acidity, fairly tame tannins and rich velvety textures. The wine’s heady mix of smoke and spice give it a leg up for partnering with gamier meats like lamb, venison or elk.

Syrah / Shiraz to Try: Barossa Valley Estate, Delas Freres, Evans Wine Company, Guigal, Jim Barry, Merino, Michael David

  • Tempranillo – Spain’s red wine wonder, delivering loads of blackberry, black cherry and blueberry fruit in tandem with earth-driven, tobacco-induced flavor profiles, Tempranillo typically carries an appealing, integrated tannin structure often toned down by age and moderate acidity. This particular grape’s style and versatile nature partner up remarkably well with grilled options that lean intentionally towards pork themes. Easy pairing options include braised pork ribs, the sweet, tender textures of pulled pork, or the succulent, juicy bite of barbecued pork chops.

Tempranillo to Try: Bodegas Muriel, Bodegas Barco de Piedra, CVNE, Campo Viejo, Vina Eguia

Grill-ready Whites and Rosés

  • Sauvignon BlancWhile Sauvignon Blanc styles vary from region to region, most carry an unmistakable “fresh factor.” The vibrant acidity, citrus flavors and often herbal undertones, make regional Sauvignon Blanc a must-try wine for a variety of grilled veggie and herb-marinated chicken choices. Cooler climates tend to build a Sauvignon Blanc with more lemon-lime citrus character and “fresh cut grass” aromatics, while warmer growing zones plunge into plush, exotic flavor profiles with melon, grapefruit, pineapple and peach making a noticeable palate debut. Exceptional for grilled seafood, salad sides, and goat cheese themes, food-savvy Sauvignon Blanc is an easy and accommodating white wine option for covering all kinds of backyard barbecue dishes.

Sauvignon Blancs to Try: Dog Point, Los Vascos, Kim Crawford, Southern Right, The White Knight

  • Rosé Wines –Built on the sturdy backs of red wine grapes, and encouraging the delicious ripe, red fruit flavors from classic reds sans the tight tannins and higher alcohol levels, rose wines are the perfect pick for tricky menu combinations. Whether it’s heavy marinades, sticky sweet sauces or hard to please palates, rosé wines deliver remarkable versatility and palate appeal. Always served well-chilled, these are red wines in their summer suits, ready to refresh and cleanse the palate with vibrant acidity and an exceptionally food-friendly nature. Reach for rosé when grilling salmon, chicken or burgers and don’t shy away from sparkling rosés, which marry the best of bubbles with a dry-style and fresh red fruit flavors.

Rosés to Try: Broadbent, Crios de Susana Balbo, Guigal, La Playa, Miraval, Montes

Best Bets for Budget Wedding Bubbly

When it comes to wedding day wine picks, many couples are scouting for good (cheap) bubbles to raise their glasses in the traditional toast. There’s no doubt that Champagne is often the first stop on the wedding wine train, but for savvy, budget-bound folks, there are plenty of solid sparkling wine options that cost significantly less than classic French Champagne. Enter, Crémant, Cava, and domestic sparkling wines.

Crémant: Beyond Champagne, Best Bets for Well-priced French Bubbly

Crémant wines are regionally-inspired French sparkling wines made (way) outside of the strict delineated boundaries of Champagne. Crafted in the same traditional, time-consuming method as Champagne (dubbed “méthode champenoise“), with both bottle fermentation and lees-aging, these sparkling wines may stray well beyond the conventional grapes used to make Champagne (Chardonnay, Pinot Noir, and Pinot Meunier). Crémants offer a lively glimpse of a particular growing region’s given grapes all wrapped up in a sparkling, celebratory twist. For couples interested in toasting their vows with a classy crémant, bottle labels offer key clues as to which region a wine represents. Take Alsace for example, carrying front label terms like “Crémant d’Alsace,” essentially communicating that this particular bubbly hails from the tasty growing region of Alsace, in northeast France, and may very well carry Pinot Gris, Pinot Blanc, or even regional Riesling within. The same is true for bubbles from Burgundy (“Bourgogne” in French and on the label), which will spotlight “Cremant de Bourgogne” front and center, or lively Chenin Blanc ambassadors from the Loire Valley, dubbed “Cremant d’Loire.”

Crémant Producers to Try:  Gerard Bertrand, Chateau Gaudrelle, Jean-Baptiste Adam, Louis Bouillot, Lucien Albrecht, JCB, Pierre Sparr, Simonnet-Febvre

Cava: Spain’s Snazzy Sparkling Wine

Shining bright as Spain’s signature sparkling wine, Cava courts many couples with well-priced, fresh-faced, food-friendly bubbly that is made in the same traditional method as Champagne, where the second, bubble-capturing fermentation takes place in the bottle (not a tank). Built on the back of three local, Spanish white wine grapes: Macabeo, Xarel-lo, and Parellada, Cava hails predominately from the Penedès region of northeast Spain (just west of Barcelona), and accounts for a significant 10% of Spain’s total wine production. Cava’s consistent claim to sparkling wine fame lies in its outstanding quality to price ratio. Couples looking to cash in on Cava savings will find remarkable bottles readily available for well under $20 (and often under $10).

Cava Producers to Try:  Bodegas Codorniu, Freixenet, Jaume Serra Cristalino, Bodegas Muga, Poema, Segura Viudas

American Sparkling Wines: Bringing Serious Bubbles to the New World

While many couples say they want Champagne to toast their nuptials, most mean they want festive (persistent) bubbles rocking the flute, but don’t necessarily want to pay premium prices. Keep in mind, Champagne is only Champagne if it’s made within the strict geographical boundaries of Champagne, France. Champagne is a place. It lies about an hour and a half east of Paris. Every other bottle of bubbly made outside of this small growing region is categorically considered sparkling wine. At its cheapest, Champagne still commands right around $40 a bottle. The good news is that many of the top Champagne houses have extended their inspiration and influence to vineyards around the globe to make some serious sparkling wine from regional grapes, at considerably lower price points.

Today, most wine regions offer at least one rendition of sparkling wine. However, the U.S. has taken its sparkling wine endeavors to new heights, with many domestic producers finding their funding and future in Old World Champagne houses. For example, as the name implies California’s Domaine Chandon shares its heritage and sassy style with French Champagne idol Moët & Chandon. Or take Mumm Napa, whose prestigious roots trace back to parent company G.H. Mumm, the largest producer of Champagne in the Reims region, and today Mumm Napa leads Napa’s sparkling wine initiatives with innovative style and ongoing accolades. Last, but certainly not least, take Louis Roederer, premium producer of the highly exalted Cristal Champagne, quietly and audaciously esteemed by royalty and rappers alike, which has significant investment in the cool climate of Mendocino’s Anderson Valley for all estate grown grapes that make their way into Roederer Estate’s renowned sparkling wine renditions. While California bubbly often bares more forward fruit character than its classic, counterpart, the method and tradition remain very much the same as Champagne.

Domestic Sparkling Wine Producers to Try:  Domaine Chandon, Domaine Carneros, Gloria Ferrer, Gruet, Iron Horse, J Vineyards, Mumm Napa, Roederer Estate, Schramsberg


Nebbiolo Prima


A showcase of just-released Barolo, Barbaresco, and Roero wines

Every BaroloBottlesBlindMay Albeisa, the Unione Produttori Vini Albesi (Union of Producers of wines from the Alba area), hosts journalists from all over the world for an event called, Nebbiolo Prima, one of the most important Italian wine summits of the year. This year over 250 wineries submitted a total of nearly 500 of their just-released Barolo, Barbaresco, and Roero wines as part of this blind tasting and pre-marketing event.

Up for examination were the following wines: Barolo (2012 and 2010 Riserva), Barbaresco (2013 and 2011 Riserva), Roero (2013 and 2012 Riserva).

While the entire tasting is done blind (producer names are not given until the end of each tasting day), the village denominations are grouped and revealed to the journalists beforehand.

With over 100 wines to assess each morning, there isn’t time to deeply analyze each and every one. Having done the event many times, I focus on getting an overall impression of each vintage for each denomination and villages, while noting obvious standouts. I make brief tasting notes for each wine and score top wines with three stars down to 2.5, and so on to 0.5 stars. I don’t give any stars to wines that are acceptable, however not spectacular in any way.

The 2012 growing season started with a very wet winter and spring. Warm temperatures and continued precipitation in June contributed to vegetative growth but reduced berry set. Neither was a huge concern as less compact clusters help prevent disease and the soil’s water reserves helped the vines survive a very hot late summer. Though results for 2012 Barolo were mixed, some villages—and wines—clearly outshone their counterparts.

Barolo vineyards Sep 2012 fogWithin the 2012 vintage, I awarded the most points to wines in the Barolo “più communi” (many villages) category. These are often labeled as “Classico” or simply state “Barolo” on the label. They show big, sweet, dense, red cherry, cinnamon, marzipan, potpourri, chalky but ripe tannins, and are quite balanced overall with integrated floral notes. (39 wines; 18 total stars for the category)

Barolo from the village of La Morra scored highest of all of the single villages. The best 2012 La Morra Barolo reveal pretty mint and rose, sweet aromas of wild strawberry, and a polished texture; others are huge in structure with tannins that need to resolve. But even some of the more challenged samples retain enough fruit and non-fruit characters to support the power. One particularly striking example of the potential of this vintage was Renato Ratti’s Barolo from the Conca cru. Intense and gorgeous aromas of rose, licorice, and fresh herbs pop out of the glass. This complex young wine is already in balance, showing potential for a long life ahead. (57 wines; 32.5 stars)

Ripe red cherries, smoke, dark earth, and sweet tannins characterize the best Barolos from the Verduno village. One of my favorites was Alessandria Fratelli’s San Lorenzo Barolo. Its aromas of red cherry, cologne, spice and forest floor lead to a full, lush mouthfeel and that is still a bit tight but pleasant. (14 wines; 6 stars)

The Castiglione Barolos show a concentration of ripe unctuous black cherry; they have bold structure and sweet perfume. One of the most representative samples of the best from the village was Cascina Bongiovanni’s Pernanno Barolo, which is full of heightened black cherry, sweet rose, and fine-grained tannins. (18 wines; 7.5 stars)

The best 2012 Barolos from the Barolo village are identified by smoke, tar, earth, and rose with ripe red and blackberry, marked aromatics, a juicy mid-palate, and polished tannins. Two single vineyard Barolos from Borgogno, the Cannubi and Fossati, were among my favorites. The Cannubi shows lovely aromatics of mint and cherry whereas the Fossati, while also pretty on the nose, shows a bitter spice quality that isn’t unpleasant—both still prominently showing their youth. (41 wines; 16.5 stars)

The Serralunga Barolos are profoundly structured with distinct aromas of tobacco and fireplace. The best ones integrate rose petal, potpourri, and forest aromatics with ripe red cherry fruit and refined tannins; on the other hand, some are thwarted by oak. Standouts included GD Vajra’s Baudana, which is a gorgeous wine with mixed berry compote in the mid-palate, scents of perfume and ash, and a linear, powerful finish. Another extraordinary Barolo from the village was the Pio Cesare Ornato, which gives off the canonical tar and roses, with a hint of fireplace. It is clean, pure, on point, and balanced. (46 wines; 16.5 stars)

The Monforte wines in general had aromas of candied fruit and cocoa, were concentrated with super ripe blackberry, raspberry, and black plum on the palate, and the tannins were strong and rough in many cases. Sorì Ginestra from Conterno Fantino was an outstanding example of the best from the village in 2012; while fleshy and certainly in its adolescence, it isn’t coarse like some. The Pecchenino was the prettiest with currant, blackberry, eukalyptus, and silky tannins. (43 wines; 9.5 stars)

The 2013 growing season in Piemonte was a funny one in that everything was delayed by about two weeks. Low temperatues slowed the vegetative cycle in the spring and while cool weather can lead to good acidity levels in resultant wines, it also necessitated longer hang time in the fall, which led to a vintage with mixed results. While aromatics could be lovely, some wines were herbal and thin. Some examples seemed too advanced or were thick with bitter tannins. The best 2013 Barbarescos find a nice balance in range of aromas and flavors. The wines came in all over the board.

barbarescoAlbino Rocca’s single cru Angelo Barbaresco was my highest scoring 2013 Barbaresco from the Barbaresco village. Its engaging bouquet of ripe, red cherry, smoke, dried violets, and sweet rose surprised me and stood out among the other 100 wines that Tuesday; the palate is juicy and finish, long and fine-tuned. (33 wines; 16.5 stars)

Among the 2013s from Treiso, many were smoky, tight and rustic with some problems of over-oakiness. But some of the better ones showed elegance. (19 wines; 11stars)

One of the best examples among the 2013 Neive Barbarescos was Moccagatta’s Basarin. Scents of camp fire, cinnamon, black cherry, and fresh herbs reveal themselves, leading to a wine that is both delightful and supple on the palate. (39 wines; 19.5 stars)

The Barbaresco “più communi” (many villages) category didn’t show so well overall. Though the Produttori del Barbaresco’s 2013 Barbaresco comes forward a little too bold, it shows consistency and balance of ripe fruit through to the finish. (12 wines; 3 stars)

The 2013 vintage of Roero (23 wines; 19 stars) and 2012 Roero Riserva (24 wines; 16 stars), as a whole, were the best I’ve ever tasted! Normally as a category Roero can be a mixed bag but not in these vintages; overall they were some of the best wines of the week. The besbarolosheett 2013s did an amazing job showing off pretty Roero aromatics, redolent of orange peel, strawberry candy, and mint or sometimes a mix of dark fruit, forest and cocoa. Either way the wines are perfumed, lush and charming. One of the best examples of the latter style was Malvirà’s 2013 Roero Classico. Their 2012 Riservas showed amazingly well too; my favorite was the Vigna Trinità. Powerful aromas of violets and roses lead to a refined integration throughout the palate of bold and juicy fruit as well as cocoa-powdery tannins. Other notable bottlings from the 2012 Malvira Riservas were the Vigna Mombeltramo and Vigna Renesio.

There were 66 wines in the Barolo 2010 Riserva and Barbaresco 2011 Riserva categories, though overall I scored them low in stars. The same can be said for the Barolos from Novello (14 wines) and Barbarescos from Alba (4 wines).

Find more information about the event and the Albeisa organization at these links.





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