This wine marks the first time that winemaker Vinny Aliperti has decided to arrest fermentation instead of back-sweetening, and the results are outstanding. By picking slightly earlier than his colleagues, he allowed the grapes to maintain a crackling natural acidity.-read more-
Evan Dawson is the Finger Lakes Editor for the New York Cork Report and is completing a book about Finger Lakes winemakers. His paid job includes offering his best Ron Burgundy impersonation as a morning news anchor and political reporter-read more-
Big nose of chives, candied peach, and persimmon. There is a vein of acidity that breaks up the richness nicely. Still way too young to fully show itself; I'll hold my last bottle a long time. WHO: Joh. Jos. Prüm-read more-
For a long time, John Holdredge knew it was coming, but he kept it to himself. It was so contrary to his core beliefs that he questioned if he could do it. He wondered how he would feel, what his-read more-
If you love wine, you've probably had at least one memorably bad wine experience in a restaurant. The reasons for poor wine service are, by now, painfully well known to most—unknowledgeable staff, a wine list that’s an afterthought, high price-read more-
Ignore the urgings to drink this wine with food. Yes, it is a wonderful compliment to food. But it is much more enjoyable as a contemplative talking point, a wine for consideration and discussion. Six different tasters will spring forward-read more-
Long, dense, and generally not my style of Nebbiolo... but this wine turns the trick of amping up without losing the varietal character. A nice current of iron flows through to make sure the sweet fruit doesn't become cloying. It-read more-
Hedonistic but hardly recognizable as Nebbiolo. The nose evokes some of the hot vintages in the southern Rhone, with fig cake and jam. Dense, with rich and chocolate-covered fruit. The finish is halted by a wall of drying tannins that-read more-