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Champagne: 2021 New Releases (Nov 2021)

The 2012 Brut Vintage is a tasty, straightforward Champagne to drink now and over the next handful of years. Orchard fruit, baked apple tart, pastry, dried flowers and chamomile all grace this open-knit, easygoing Champagne.

The F-Word: Bordeaux 2017 (May 2018)

The 2017 Clos Cantenac was picked before the rainfall in early September though, two parcels suffered some frost damage that needed to be carefully sorted out. It is aged in around 40% new oak with a slightly lighter toast than previous vintages. It offers tightly wound blackberry and raspberry coulis aromas, a touch of decayed…

Champagne: The 2018 Summer Preview (Jul 2018)

The 2009 Dom Pérignon is open, seductive and radiant, as it has always been. Soft curves, mid-weight structure and tons of plain allure make the 2009 impossible to resist in its youth. This bottle, the best I have tasted so far, offers a distinc citrus and floral-driven profile that adds a good deal of brightness….

Veneto: Stunning Landscapes, Stunning Wines (Mar 2014)

The 2008 Amarone della Valpolicella is compelling. With a little air, the tannins begin to soften, releasing a myriad of intense dark aromas and flavors. Bittersweet chocolate, cloves, violets, plums and blackberry jam cover every inch of the palate in a stunning, headspinning Amarone that captures all of the best qualities of the year. When…

Northern Italy: Alto Adige, Friuli, Veneto (Feb 2011)

The 2006 Amarone della Valpolicella boasts incredible richness and depth. Blackberry jam, graphite, smoke, licorice, tar and plums are beautifully integrated in this dark, seamless Amarone. Despite its considerable weight and density, the 2006 comes across as fairly accessible for a young Dal Forno Amarone. Hints of truffle, tobacco and new leather wrap around the…

Champagne: The 2018 Summer Preview (Jul 2018)

Powerful, dense and tightly wound, the 2006 Dom Pérignon is fabulous today. To be sure, the 2006 is a broad, virile Champagne, but I find it compelling because of its phenolic depth and overall intensity. Chef de Caves Richard Geoffroy adds that August was quite cold and wet, and that ripening only happened at the…