Review Round-up (April-May'19) - Boutinot


 We truly believe our wines are fantastic, but you already knew that – we wouldn’t sell them if we didn’t! That said, it is always nice when someone else comes along and recognises the quality in our portfolio, even better when they write a lovely review in the press to tell everyone about it… Here’s a round-up of what they’ve been saying about us this last month!

3 of our wines have been selected by a panel of judges for Wines of Germany’s ‘Top of the Crops’ 2019 – highlighting the best German wines available in the UK market:

Escherndorfer Lump Silvaner S trocken 2018 (Horst Sauer) – “A powerful, well-balanced, floral and fruity wine with pleasant aromas and a long finish.”

Estate Pinot Noir 2016 (Kloster Eberbach) – “A light-bodied Burgundyesque Pinot Noir with smooth tannins, hints of subtle oak, bursting with cherries, red berries and wild strawberry.”

In der Sangerei Riesling feinherb 2017 (AJ Adam) – “Aromas of stone fruit with light, floral notes, a hint of spice and a touch of mint. Bursting with peach flavours and a zesty citrus acidity with a long finish.

In ‘The World of Fine Wine’ (issue 63) Andrew Jefford selected wines from Poderi Colla and Marchesi di Gresy as two of his ‘Top Wines’:

Marchesi di Gresy Barbaresco Martinenga 2015: “Fresh, fragrant, and zesty scents of refined red fruits, dry forest underbrush, dried wild mushrooms and wild flowers: hugely enticing. Some creaminess, too: a super scent. On the palate, this is very graceful, lifted, and beguiling, with ample aromatic complexities, poised weight, fine-polished tannins, and singing, ripe acidity: all nuance and understatement. Hard to better this, really, as as an expression of a place, though it isn’t quite the most concentrated wine in the tasting.” 94 points

Poderi Colla Barbaresco Roncaglie 2015: “After some time in the glass, a little shy redcurrant emerges, together with sweet forest herbs. On the palate, by contrast, you’ll find a lot here; it’s concentrated and refined, deep and clasically styled, with silky textures and ample fruited depths.” 90 points

… and here he is again in Decanter’s May issue:

Alasia Langhe Nebbiolo 2015: ” … the tannins proved fleshy, slow-dropping and fine; the acidity was warm, round and ingratiating: delicious … ” Andrew Jefford’s ‘What I’ve been drinking this month’.

Antonio Galloni reviews from Vinous:

Uggiano Chianti Colli Fiorentini 2016: ” … a fruity wine to drink now and over the next few years. Sweet tobacco, red cherry and white pepper are nicely pushed forward in this supple, open-knit Chianti.” 88 points

Uggiano Chianti Riserva ‘Fagiano’ 2015: ” … quite pretty and expressive. Crushed flower and sweet red berry fruit are nicely lifted in a wine that offers lovely persistence, silkiness and nuance, not to mention a good bit of personality as well. This is very nicely done.” 90 points

In ‘other news’ Cavit’s Bottega Vinai Pinot Nero Trentino 2016 has been awarded a silver medal at the Drinks Business ‘Global Pinot Noir Masters 2019’.

It’s a misfit in the sherry world, but is gaining a great following amongst sherry lovers. Palo Cortado is one of the more mysterious styles of sherry, but at its best can be one of the wine world’s greatest bargains… In comparison to Fino and Manzanilla, Palo Cortados are higher in alcohol as they are fortified up to Oloroso level at 17-22 per cent – and true Palo Cortados are also usually very dry… The reason why Palo Cortado historically was quite rare, was because the ‘solera’, the fractitional blending system used in sherry making, is difficult to operate for this style as it has a tendency to generate into Oloroso. The good news for sherry aficionados is that there are no big-brand Palo Cortados to dilute this style category (although do beware if you find a very cheap Palo Cortado as it will just be a blend of Amontillado and Oloroso).

Antique Palo Cortado (Fernando de Castilla): Hints of caramel, orange, nuts with salty hints, honeyed, gingery, nutty palate with a toffee finish. Elegant, delicate, vibrant – but not too dry.” Rose Murray Brown MW, The Scotsman (4th May 2019)