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This is the first wine to display any perceptible wood influence though even here it's quite subtle and easily allow the perfumed aromas of red cherry, currant and soft spice elements to be appreciated. There again good volume and richness to the seducti...
Firm reduction renders the nose impossible to assess today. More interesting are the delicious, seductive and caressing medium-bodied flavors that possess better mid-palate density as well as a bit better depth and persistence on the mildly warm finale.
Ripe and even fresher aromas derive more from the red side of the fruit spectrum while displaying background hints of earth and spice, especially anise. There is fine density to the utterly delicious medium weight flavors that possess a powerful yet refin...
The 2022 Givry Rouge à Vigne has a lovely nose. There’s real purity of fruit here, showing effervescent red cherries and wild strawberries mixed with rose petals. The palate is medium-bodied and very precise, with silky tannins and a mineral-driven finish...
Once again there is an appealing freshness to the ripe aromas of dark cherry, raspberry, spice and pretty floral wisps. Here too the medium-bodied flavors possess a lovely texture while exhibiting excellent length on the more complex and markedly firmer f...
The 2018 Cabernet Sauvignon Sycamore Vineyards comes from a site (across from Staglin on Bella Oaks) that is still owned by one of the winery's original partners. Delicate California garrigue notes of mountain scrub and bay leaf frame dark cassis fruit, j...
Bramaterra is sandwiched between the hills of Lessona and Gattinara, and it has a mix of Lessona’s sandy soils with a lot of Gattinara’s volcanic soils. Spanning seven communes, it received DOC status in 1979. The appellation rules permit up to 30% Croatina and up to 20% either of Uva Rara or Vespolina to be blended with Nebbiolo to soften the latter’s tannic structure, particularly in under-ripe years. Gaggiano normally harvests its Bramaterra 7-10 days after the Gattinara harvest.
Gervasio was the grandfather who first came to Bramaterra and cultivated grapes. The wine is the product of four small hillside parcels, lower in elevation than Gaggiano’s vines in Gattinara, totaling 5.6 acres. The parcels are farmed without pesticides, harvested by hand, and normally (depends on the vintage) the three varieties are picked at once and co-fermented. The wine is raised in large Austrian casks for around 18 months and then racked into steel where it rests for several weeks before being put into bottle. The 2016 vintage made 1,000 bottles.
The organic 2021 Chianti Classico Rubiolo is an excellent value wine with 35,000 bottles released. The wine is all Sangiovese sourced from three sites in Castellina, Panzano and Badia a Passignano. The wine delivers a dark ruby color, and although the aro...
