By: Rachael Ryan | Review Date: 7/22/2026 | Send Email

Chillable reds are hotter than ever (no pun intended) and the 2024 Clos de Luz “Agras” País is hands down one of the best examples I’ve had from this quickly growing category. It was so delicious when I first tasted it – one of those wines that seems to disappear all too quickly from the glass – it’s just that good! Balancing crunchy red fruit notes like pomegranate and cranberry with faint woodsy dried leaves and button mushroom typical of País, the inclusion of a small percentage of Moscatel during fermentation has an outsized impact, adding pretty rose petal and lilac notes. Moscatel is such a dramatically aromatic grape, that even a small dash in the blend adds floral complexity that helps to counterbalance the slight rusticity of the País. The resulting wine is pale in the glass, and at just 12% alcohol, it takes a slight chill perfectly, bridging the gap between rosé and light-bodied red. There are also subtly gripping tannins on the palate that make this wine the perfect match for so many foods: duck, pork, or even just a simple cheese and charcuterie plate. The overall feel of the wine, however, is juicy and easygoing, making it perfectly fine to drink on its own, too, while you’re cooking or chatting. If you haven’t yet jumped onto the chillable red bandwagon, try this one!

By: Will Blakely | Review Date: 7/22/2026 | Send Email

The sleeper of the Italian Discovery Series lineup and one with perhaps the broadest crossover appeal next to the Super Tuscan, this Barbera truly dazzles. The freshness is apparent immediately on the bouquet, with ripe boysenberry and raspberry complimented by a hint of white pepper and violet. Endlessly pleasurable on the palate, it boasts a panople of fruits and subtle herbs held aloft by a luscious texture and mouthwatering acidity. While an absolute joy to drink now, it surely could stand up to a couple of years of bottle age. Do yourself a favor and buy this by the case; it's perfectly suited for any meal and any occasion.

By: Kerry Kennell | Review Date: 7/21/2026 | Send Email

Hard to believe that the fruit in this block was once used by Opus One and Robert Mondavi in the late ‘70s and ‘80s to support To Kalon fruit, because this is lead material through and through. Those who enjoy classic Napa Cabernet will appreciate this one. Dark plum and blackberry mingle with licorice, saddle leather, violets and sandalwood. Fantastic value! Great aging potential.

By: David Othenin-Girard | Review Date: 7/21/2026 | Send Email

The secretive world of Cognac remains one of the most poorly understood spirits categories, especially considering its broad popularity. Perhaps that lack of transparency is hurting the category, but nothing about Cognac is straightforward or simple. When I first visited the region, I was a young and ardent supporter of additive-free spirits, searching far and wide for excellent, unadulterated expressions to bring home to our customers. We found some very special lots here and there, but it was also clear that a great deal of additive-free Cognac needed those additives, or “blending materials,” as they preferred to call them, to feel complete. I was astounded by the doublespeak and subterfuge surrounding the subject, even among the most reputable houses, both large and small. When we raised the question at the wonderful Ragnaud-Sabourin estate, in the heart of Grande Champagne, the curtain was finally pulled back. Madame Ragnaud was remarkably open about the process, explaining that the wonderful Ragnaud products we knew were built in part around the extraordinary boisé the family had cultivated over many decades. Their oldest and most prized eaux-de-vie, once they had fallen below proof, were segregated and cared for with great reverence, then incorporated in increasingly generous proportions throughout the range. After tasting her exquisite example of the right way to use additives in Cognac, along with literally hundreds of undrinkable young additive-free Cognacs, not to mention plenty of fully dosed young Cognacs that were equally bad, our hardline view began to soften. At the same time, our appreciation grew for those rare producers capable of creating a beautifully balanced spirit without relying on the traditional tools of the trade. It was at that moment that the extraordinary brandies of the Dudognon estate rose in my mind above nearly all others. Their ability to produce such impeccable Cognac without additives suddenly seemed even more remarkable. The Dudognons’ admission that their refusal to use additives was not some dogmatic battle cry, but simply the result of never having learned those techniques, only reinforced the point. Their Cognac was not built around ideology. It was built around exceptional farming, distillation, aging, and instinct. The point of this story is to highlight just how difficult it is to create superlative young Cognac without high-quality boisé serving as the backbone of the blending process. Finding the balance between freshness, oak, fruit, spice, and all the other flavors we expect after only five or seven years in a spirit capable of aging for a century is almost unbelievable. So when we first encountered this special product, I was not remotely shocked to learn that it was intended to sell for more than $100. This batch was purpose-built to achieve a nearly impossible goal. Its quality far exceeds even my wildest expectations, and while I am not necessarily surprised that the producer could not sell through it at the original price, that does not mean it was not worth every penny they were asking. So here we are with an outrageously delicious Cognac, created around a commitment to avoid additives while still delivering a genuinely grandiose experience. Is it simply a younger, more affordable version of Dudognon? Let’s find out. The color is a surprisingly robust deep copper, around 1.0. Many, if not all, of the young additive-free Cognacs we have sold over the years have been closer to white wine or pale straw. Here, the aromas begin to emerge the moment the bottle is opened, and once poured, there is no need to wait for the magic to begin. The layered aromatic profile starts with expressive tropical fruit wrapped in baking spice, slathered in coconut cream, and dusted with cocoa powder. It is far less primary than expected, offering secondary and tertiary notes normally reserved for much older expressions from Grande Champagne. This may be the secret of Fins Bois on full display. When handled perfectly, the faster development associated with this supposedly lesser region can mimic the complexity of far older and more expensive Cognacs from Fine Champagne. With air, the oak and fruit integrate and expand, adding taut, exotic wood tones to the dried-fruit character. The palate opens with an absolutely perfect note of dark chocolate, followed by vibrant, juicy fruit that broadens beautifully through the mid-palate. The 90 proof is carried effortlessly, and a bold line of spice ties the exceptionally long finish together. Were we determined to nitpick, the only missing element might be the profound weight and density of truly old Grande Champagne. But I can point to only one producer capable of achieving that character without additives, and Dudognon needs more than 20 years and two or three times the price to get there. At this price, for as long as it lasts, this exceptional brandy surpasses everything else in the category for sheer value. It is affordable enough to throw around in a summer cocktail, yet deep and complex enough to pour contemplatively for several hours in front of the fire. There is simply no reason to buy another Cognac under $50 right now. The headlines may insist that no one is drinking Cognac, but I would argue that no one should be drinking anything but this. It is a tremendous deal by any measure. Load up while you can. I bought everything I could get my hands on, but opportunities like this have a habit of disappearing far faster than anyone expects.

By: Carlo Delgado | Review Date: 7/21/2026 | Send Email

Delicious, classic flavors of dark plums, juicy blackberries, oolong tea, dried thyme, and a touch of earth. Complex enough on it's own, but will elevate your favorite pizza, as any great Barbera should!

By: Keith Mabry | Review Date: 7/21/2026 | Send Email

I had the chance to visit Pauline Pabiot a few years ago at her property in Tracy-sur-Loire, one of the villages in the Pouilly-Fumé appellation. I'd already tasted the wines beforehand, so I pretty much knew we'd end up working together — but it was her charm and the direction she was taking the winery that really sealed the deal. Young and determined, she took over the estate from her grandfather, Roger Pabiot. She's now the fifth generation running the place, and she's converted it to organic farming, even keeping the old Chasselas vines around to make a tiny, very limited batch of Pouilly-sur-Loire. We wandered through her vines together, exploring the appellation. Back at the winery, she pulled out all these fossils that had turned up in the vineyards over the years — pretty cool stuff. The soils around Pouilly-Fumé are known for lots of silex (flint), but the "Coteau" is actually planted over sandy-clay and clay-limestone, which gives those wines a brighter, more lifted freshness. One of my tasting notes for the 2024 just said, "YUM!" And honestly, that about sums it up. It's packed with lemon verbena, fresh nectarine, and honeydew melon, with a light chalky minerality that balances the fruit and that signature refreshing acidity. It's just a really pleasing wine — full of all the charm I've come to expect from Pauline.

By: Orazio Campoli | Review Date: 7/21/2026 | Send Email

Named for Natalino’s father, Gino, this is the freshest expression of the estate, but it’s far from simple. It carries the signature San Lorenzo texture, with vibrant notes of green almond, citrus pith, and a sharp, saline kick on the finish. It’s a stunning introduction to the house style and one of the best value whites we carry.

By: Ryan Woodhouse | Review Date: 7/21/2026 | Send Email

Our latest Pinot Noir from the Anonymous Wine Collective comes from the newly minted SLO Coast AVA. This ultra-cool-climate growing region on California’s Central Coast has long been renowned for Pinot Noir, Chardonnay, and other aromatic white varieties, but has now been formally recognized with the creation of an AVA defined by its immediate proximity to the Pacific Ocean. We partnered with one of the region’s most celebrated and critically acclaimed producers to craft this entirely estate-grown and produced Pinot Noir from vineyards located just a few miles from the coast. The fruit was hand-harvested and meticulously sorted before undergoing open-top, native fermentation with 10% whole-cluster inclusion. Each block was handled separately until the final barrel selections were made, bringing together our favorite components into one seamless expression of the SLO Coast. The wine is effusively aromatic and pure - a silky, highly perfumed expression of Pinot Noir that is drinking beautifully right out of the gate. Yet, knowing the reputation of this estate, it should also age gracefully for many years to come. Once again, our commitment to preserving the anonymity of our winery partners allows us to offer this wine at a fraction of the price it would command under the regular label. I hope you enjoy it. Cheers!

By: Ryan Woodhouse | Review Date: 7/20/2026 | Send Email

The latest Cabernet from the Anonymous Wine Collective is a truly special wine with an incredible backstory. I was lucky enough to walk among the vines with the winemaker and hand-pick barrels in the cellar to put together the final blend. It has been an absolute joy to help create this tiny, 200-case bottling from a historic block of vines that played an instrumental role in putting Napa Cabernet on the global map. The block of vines from which this wine originates was planted in 1974. It sits above the valley floor on a perfect alluvial bench at the base of the Mayacamas Mountains, along the western edge of the valley. The vines, an old heritage clone of Cabernet grafted onto St. George rootstock, grow in extremely rocky soils composed of weathered basalt and compressed volcanic ash, or tuff. From the late 1970s through the 1980s, fruit from this very block was a component of early Opus One bottlings and was blended into Robert Mondavi’s iconic Reserve Cabernet alongside To Kalon fruit (apparently to add structure!) My initial dream was to bottle a pure Cabernet Sauvignon from these 50-plus-year-old vines. However, while tasting barrels, I fell in love with some Merlot and Petit Verdot from a neighboring block planted in the mid-1990s. After trying several renditions of a Bordeaux-style blend, I decided to add equal parts Merlot and Petit Verdot to the cuvée, as they beautifully complemented the dense, brooding old-vine Cabernet. The final blend was literally scribbled on the back of a napkin and sealed with a handshake. Once the components were racked together, the finished wine went back into barrel (Taransaud barrels, no less) for several more months, allowing everything to marry before bottling. Even though this wine is still an absolute baby, the quality is already clear to see. It is inky, brooding, and powerful, with an uncommon depth of black fruit, crushed rock, savory graphite, cedar, bay laurel, and beautifully integrated barrel spice. Please decant the wine for at least an hour if drinking it anytime soon, allowing it time to open up. I think it will be in fine form by this coming autumn and should have more than 20 years of aging potential. This is a wine I am incredibly proud of and one I will be enjoying on special occasions for many years to come!

By: Orazio Campoli | Review Date: 7/20/2026 | Send Email

After the smoking success of the 2022, we were thrilled to secure another small allocation and bring you the highly anticipated 2023 vintage. We returned to our friends at one of Piedmont's most legendary estates for this bottling. They continue to treat this Barbera with the exact same reverence and meticulous care as their top-tier Barolos—and it absolutely shows in the glass. Simply put, the wine is fantastic. The 2023 brings incredible energy and vibrancy, pouring a deep ruby and offering gorgeous aromatics of dark cherry, ripe blackberry, and a dusting of sweet spice. It is lush and velvety on the palate, yet perfectly lifted by that classic, mouth-watering Barbera acidity that makes it so incredibly food-friendly. It’s another rare opportunity to drink blue-chip pedigree juice at a phenomenal, everyday price.

By: Gary Westby | Review Date: 7/20/2026 | Send Email

This brut zero does no-sugar champagne perfectly. While some bottlings in this style are out of balance and fall short on the finish, the Rebelle offers up a zero dosage style that has good richness in the mouth and a very long finale. If you like this style, it is a must try and if you are new to zeros this is the perfect place to start. I love the combination of white flowers from the top class chardonnay, nice brioche from long lees ageing and of course great back end crispness. So good!

By: Ryan Woodhouse | Review Date: 7/20/2026 | Send Email

Today we have a wine that proves classy, luxurious, dynamic sparkling wine doesn't have to break the bank! Carboniste has long been a favorite here at K&L with its outstanding range of bubbly, spanning everything from delightfully esoteric pét-nats to traditional method, grower-Champagne-inspired wines from top single-vineyard sites. Carboniste is owned and operated by husband-and-wife team Dan and Jacqueline Person. They are fully committed to small-batch sparkling wines and work out of a modest warehouse winery in Sonoma. Dan is a true master of his craft and has become a trusted source of knowledge for many of his peers in the industry on all things sparkling wine. Many of Carboniste's labels feature ocean creatures: octopus, urchin, crab...but today we're featuring the grandest of ocean voyagers: the whale. Carboniste's Whale Sparkling Wine is Chardonnay-based, with parcels of fruit sourced from Santa Cruz, San Benito, and Sonoma counties. The really intriguing thing here is that rather than maturing the wine for an extended period on tirage, Dan ages the still base wines for up to 32 months in neutral oak casks before giving the wine another 12 months on its lees in bottle. The wine is then hand-disgorged and finished with a very minimal dosage. This unique approach perfectly captures the rich, golden fruit and unctuous texture of California Chardonnay while combining it with coastal freshness, saline minerality, and subtle toasty notes from the lees aging. The low dosage keeps the wine bright, vibrant, and zesty on the palate, drawing you back for another mouthwatering sip. This is a stunning bottle of sparkling wine from a small boutique producer at an exceptional price. It's no surprise this earned a massive 98-point score from Jeb Dunnuck, it's a winner through and through.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Pale garnet color. Deep orchard earth and red fruit nose. Deep, complex palate gives that same red fruit. Endless finish shows the minimum three years on the lees. Lovely!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Mother vines planted in 1947-1953. Pale gold color. Warm honey nose. Aged at least three years on lees, giving a rich palate. Incredible Champagne for the price!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Dry mineral nose. Palate is round and rich, yet still dry. Light bubbles dance on the palate. Four years on the lees give a beautiful finish.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Benchmark Champagne for quality at price. Warm honey nose. Rich pastry palate also gives red apple peel. Lasting finish. Buy in quantity as it sells out.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Benchmark Champagne for quality at price. Warm honey nose. Rich pastry palate also gives red apple peel. Lasting finish. Buy in quantity as it sells out.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Amazing dry nose of baguette. Complex autolytic palate from minimum eight years resting on lees. Kudos for cultivating the indigenous Petit Meslier (40%) and Arbanne (40%) grapes, along with Pinot Blanc (20%). Lasting finish.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

25 year-old vines give depth and complexity. Light gold color. Rich nose of Golden Delicious apple late in season. Coats the palate with pastry and spices. Perfect for fall/winter holiday celebrations.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

The varied soil types of clay, limestone and sand give this a complex palate. Earthy and delightful. Enjoy!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

The varied soil types of clay, limestone and sand give this a complex palate. Earthy and delightful. Enjoy!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

The varied soil types of clay, limestone and sand give this a complex palate. Earthy and delightful. Enjoy!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Rose gold color. Bright hard apple cider nose. Great depth and some chalkiness. Dances on the palate. Amazing for the price!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Rose gold color. Bright hard apple cider nose. Great depth and some chalkiness. Dances on the palate. Amazing for the price!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

This tete de cuvee is aged for a minimum of seven years on the lees. A rich nose of baked apples. Bright fruit on the palate and finish. Marvelous!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

This old-vine vineyard on a warm site gives incredible richness to this zero dosage Champagne. Rich, elegant nose. Coats the palate with pie crust and finishes beautifully. Enjoy!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Seven years on the lees has the nose give lots of toast and brioche. Light mouthfeel and bright palate. Nice, dry finish. Outstanding!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Bright apple tartine nose. Palate gives fine bubbles and a taste of brioche. Beautiful finish. A tremendous Champagne for the price!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Bright apple tartine nose. Palate gives fine bubbles and a taste of brioche. Beautiful finish. A tremendous Champagne for the price!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Bright apple tartine nose. Palate gives fine bubbles and a taste of brioche. Beautiful finish. A tremendous Champagne for the price!

By: Noah Schwartz | Review Date: 7/17/2026 | Send Email

I have a soft spot for Spanish white wines. They're often aromatic, fruity, fresh, and low in acidity—exactly the style I find myself reaching for. Selvanevada Blanco is a great example. The blend is beautifully put together. Viura brings fruity aromas, with floral and honeydew notes. Tempranillo Blanco adds a touch of acidity along with tropical and citrus notes that give the wine extra texture and richness. Grenache Blanc contributes pear and apple notes that keep everything lively and bright. Six months on the lees, along with time in neutral French oak, add layers and depth without taking away from the wine's freshness. This is the kind of bottle I'll happily open for no particular reason at all.

By: Orazio Campoli | Review Date: 7/17/2026 | Send Email

When Elisabetta Geppetti took the reins at Le Pupille in the late 1980s, southern Tuscany was largely viewed as a viticultural wild west, prone to producing heavy, alcoholic reds devoid of structure. Geppetti single-handedly rewrote that narrative. While her flagship Saffredi proved the region could yield world-class depth, it is this baseline Morellino di Scansano that cements her legacy. Geppetti understands that the maritime warmth of Scansano can easily yield flabby, spoofed-up wines if left unchecked. Her genius lies in her vineyard management and precise picking decisions, capturing a fierce nervous energy that defies the Mediterranean sun. By keeping the winemaking entirely transparent and focusing on the grape’s natural, crunchy red fruit, she has maintained a benchmark that has remained unchanged in its intellectual focus for decades. Geppetti has spent nearly forty years ensuring that even her most accessible wine possesses the same vertical spine, architectural grip, and marine-inflected saline snap as her top crus. It remains a foundational reference point for the region, proving that true territorial typicity doesn't require a massive price tag—just an uncompromising vision.

By: Orazio Campoli | Review Date: 7/17/2026 | Send Email

This is the apex of the estate. Magma is only produced in exceptional vintages, sourced exclusively from ungrafted, pre-phylloxera Nerello Mascalese vines in the legendary Barbabecchi contrada. It is a wine of monumental concentration and profound spiritual depth. Expect a kaleidoscope of dark cherry, dried herbs, iron, and visceral volcanic smoke. It is seamless, infinite on the finish, and stands comfortably among the greatest wines produced in Italy today.

By: Orazio Campoli | Review Date: 7/17/2026 | Send Email

The 2022 "Munjebel VA" (Vigne Alte) is the high-altitude master blend of his highest parcels, offering a laser-focused, high-acid, and wildly elegant expression of the mountain's upper limits.

By: Orazio Campoli | Review Date: 7/17/2026 | Send Email

The 2022 "Munjebel CS" (Chiusa Spagnolo) is sourced from ungrafted vines rooted in a solid amphitheater of lava rock, producing a dense, brooding, and radically concentrated red.

By: Orazio Campoli | Review Date: 7/17/2026 | Send Email

The 2022 "Munjebel CR" (Campo Re) sits at a high elevation, delivering an ethereal, floral, and wildly aromatic profile that feels almost weightless.

By: Orazio Campoli | Review Date: 7/17/2026 | Send Email

The 2022 "Munjebel CD" (Calderara Sottana) is grown on purely rocky, stony soils, resulting in a wine of searing tension, sharp tannins, and profound mineral depth.

By: Orazio Campoli | Review Date: 7/17/2026 | Send Email

The 2022 "Munjebel MC" (Monte Colla) comes from a steep, terraced vineyard on sandy clay, yielding the most broad-shouldered and powerful wine in the lineup.

By: Orazio Campoli | Review Date: 7/17/2026 | Send Email

This is the benchmark "Classico" of the estate. It is a master blend of several high-altitude contrade in the Northern Valley. The 2024 is soaring and aromatic, offering a crystalline expression of sour cherry, blood orange, and that unmistakable smoky, pumice-stone minerality. It is the perfect introduction to the serious, structured side of Cornelissen's cellar.

By: Orazio Campoli | Review Date: 7/17/2026 | Send Email

The Rosso, predominantly Nerello Mascalese, is the quintessential "glou-glou" volcanic red—bright, peppery, and intensely juicy. Both are meant to be served with a slight chill and practically evaporate from the glass.

By: Orazio Campoli | Review Date: 7/17/2026 | Send Email

The Rosato is a co-fermented field blend of white and red grapes, offering a salty, watermelon-rind, and volcanic ash crunch that makes it impossibly drinkable.

By: Orazio Campoli | Review Date: 7/16/2026 | Send Email

The Zannoni family at Tenuta La Fortuna has been one of the quiet, ultra-consistent anchors of our direct import Montalcino portfolio for years. While their classically styled Brunellos are absolute staples for the cellar, their Rosso di Montalcino is always our secret weapon for immediate, high-quality weeknight drinking. The 2023 vintage perfectly plays into exactly what makes a great Rosso so appealing: it is marked by incredible energy, bright aromatics, and a wonderfully fresh fruit profile. This pours a brilliant, translucent ruby and immediately offers up gorgeous, inviting aromas of crushed red cherry, wild strawberry, baked earth, and a touch of sweet Tuscan spice. On the palate, it is vibrant and remarkably pure, with supple, easy-going tannins and that mouth-watering Sangiovese acidity that makes it so insanely versatile at the dinner table. This is classic, unpretentious Sangiovese with serious estate pedigree. It perfectly captures the charm of the 2023 vintage and delivers unbelievable value for anyone looking to drink fantastic Montalcino fruit without having to wait a decade.

By: Orazio Campoli | Review Date: 7/16/2026 | Send Email

Natalino Crognaletti is an absolute legend in Le Marche, and his biodynamic estate, Fattoria San Lorenzo, produces what are undeniably some of the most profound, age-worthy expressions of Verdicchio in all of Italy. "Campo delle Oche" (The Field of Geese) is his masterpiece. If you are under the impression that Italian white wine is strictly light, simple, and meant for the patio, this bottle is going to completely rearrange your perspective. Thanks to Natalino's meticulous organic farming, old vines, and absolute mastery of extended lees aging, the 2024 Campo delle Oche is a massive, highly textured white wine—what we often call a "red wine drinker's white." It pours a deep, glowing golden-yellow and bursts from the glass with intoxicating, wild aromas of baked yellow apple, dried chamomile, raw honey, toasted hazelnut, and bruised peach. On the palate, it is incredibly dense, waxy, and expansive, coating the mouth with rich orchard fruit. Yet, for all its sheer weight, it is perfectly propelled by a brilliant, saline acidity that cuts right through the richness. The finish is savory and lasts for minutes, leaving a classic Verdicchio note of bitter almond and crushed sea salt. While it is mind-bendingly complex right now alongside roasted poultry or rich seafood, this has the architectural structure to evolve in the cellar for another ten to fifteen years easily. It is an absolute must-have for any serious collector of Italian wine.

By: Orazio Campoli | Review Date: 7/16/2026 | Send Email

The red counterpart to the Gino Verdicchio, this is a rustic and soulful blend of Montepulciano and Sangiovese. It’s full of savory dark cherry, wild herbs, and earthy notes, all framed by honest, grainy tannins. This is the kind of authentic, delicious red wine you want on your table every night.

By: Orazio Campoli | Review Date: 7/16/2026 | Send Email

A benchmark for the entire region. "Le Oche" is a single-vineyard bottling known for its incredible depth and complexity. Richer and more powerful than the Gino, it offers layers of ripe stone fruit, hazelnut, and an intense, stony minerality. This is a profound white wine that will age effortlessly for a decade or more.

By: Orazio Campoli | Review Date: 7/16/2026 | Send Email

This is the newest jewel in the crown, a tribute to the founder of the estate. Sourced from a unique vineyard in the Sesta zone with vines that are over 50 years old, the "Giovanni Neri" offers a completely different expression than the Tenuta Nuova. If Tenuta Nuova is the power of the south, Giovanni Neri is the soul and history of the estate. It feels more "classic" in its profile, focusing on high-toned aromatics and finesse. The nose is soaring and complex, with notes of wild strawberry, blood orange, rose petal, and white pepper. On the palate, it is incredibly tense and vibrant, with a distinct, stony minerality that speaks to the old vines. The tannins are fine-grained and chalky, providing a vertical structure that drives the finish on and on. It is a profound, intellectual Brunello that stands shoulder-to-shoulder with the region's absolute best. A rare and special wine.

By: Orazio Campoli | Review Date: 7/16/2026 | Send Email

The 2021 is sleek, defined, and incredibly pure. The nose offers a precise beam of dark cherry, black raspberry, and the estate’s signature balsamic note—a mix of wild mint and savory herbs. On the palate, it is medium-to-full-bodied with a texture that is pure silk. The tannins are polished to a high sheen, supporting a core of vibrant fruit that lingers on the finish. It’s a Brunello of immediate pleasure that will also age effortlessly for a decade. A smart, sophisticated buy.

By: Orazio Campoli | Review Date: 7/16/2026 | Send Email

Giacomo Neri has built Casanova di Neri into one of the most celebrated and critically acclaimed estates in all of Montalcino, famous for producing incredibly polished, high-scoring flagship Brunellos. While those top-tier bottlings command serious prices and demand decades in the cellar, their Rosso di Montalcino is the ultimate insider's play—a wine that delivers the estate's signature luxury and precision in a much more immediate, purely joyful package. The 2023 vintage in Montalcino is marked by fantastic energy, resulting in Sangioveses with incredibly vibrant aromatics and fresh, lifted fruit profiles. This Rosso pours a brilliant ruby-red and bursts from the glass with immediate aromas of crushed wild raspberry, bright red cherry, fresh violet, and just a hint of sweet baking spice. On the palate, it is beautifully textured and sleek, with Casanova di Neri's hallmark silky tannins perfectly balanced by a mouth-watering, energetic acidity. This is exactly what "Baby Brunello" should be. It offers the aristocratic pedigree and meticulous winemaking of a blue-chip estate, but it is wonderfully open, expressive, and ready to drink tonight. It is an absolute steal for this level of Montalcino royalty and a must-buy for weeknight drinking.

By: Orazio Campoli | Review Date: 7/16/2026 | Send Email

The 2021 CastelGiocondo is a masterclass in power and elegance. It pours a brilliant, deep garnet and leaps from the glass with complex, commanding aromatics—crushed black cherry, ripe plum, Mediterranean scrub, sweet tobacco, and a beautifully savory streak of leather and crushed stone. On the palate, it is expansive and muscular, driven by dense, finely-knit tannins and a vibrant, mineral-laced acidity that keeps the sheer weight of the fruit perfectly in check. This is a serious, aristocratic expression of Sangiovese Grosso. While its impeccable balance makes it tempting to open right now with a long decant and a rich cut of meat, this has the architectural framework to evolve beautifully in the cellar for the next fifteen to twenty years. It is an absolute benchmark for the vintage and a towering achievement from one of Tuscany’s most legendary families.

By: Orazio Campoli | Review Date: 7/16/2026 | Send Email

Castello Banfi is a name that needs no introduction—they are the visionary pioneers who fundamentally helped put Brunello di Montalcino on the global map. But what sometimes gets lost in their fame is the sheer, relentless quality and precision they manage to achieve year after year. Their classic Brunello is a masterclass in consistency, and in a powerhouse, deeply structured vintage like 2021, it absolutely over-delivers. The 2021 vintage in Montalcino is already being hailed as legendary, marked by ideal conditions that produced wines of incredible depth, tension, and aromatic complexity. Banfi’s 2021 captures that magic perfectly. It pours a deep ruby and opens with generous, inviting aromas of ripe dark cherry, wild plum, baked earth, and a signature hit of savory Tuscan herbs and sweet spice. On the palate, it is full-bodied and beautifully textured, with dense, polished tannins that provide serious architecture without being aggressive. This is classic, benchmark Brunello. It offers immediate, undeniable pleasure with a good decant, but has the serious stuffing to age effortlessly for another decade. For anyone looking for a guaranteed crowd-pleaser that still delivers true Montalcino typicity and pedigree, Banfi has knocked it out of the park once again.