Wine Advocate (98)

The amazing, pedal to the metal/full throttle/balls to the wall, sweet 1910 Pedro Ximenez Solera is a dark amber-colored, full-bodied, unctuously-textured beauty that should be sipped and savored slowly and carefully at the end of a meal with a plate of cashews. It is remarkable stuff. The price is not high for what it represents.

Wine Advocate (98)

The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick beverage to consume slowly and introspectively after a meal. Drink now through 2050, or even longer.

The Calvo Casajus Ribera Del Duero NIC 2009 is the ultimate testament to the wine-making prowess of Burgos, Spain's Calvo Casajus winery. Considered one of the jewels of Ribera del Duero, it is a product of exceptional craftsmanship and passion. Produced from 100-year-old organically grown Tempranillo grapes, it boasts unparalleled finesse and flavour intensity. The varietal was vinified classically before aging for 26 months in French oak barrels, resulting in a superb balance between fruit and wood.

This grand vintage expresses luscious hints of ripe black fruit, liquorice and cocoa, accentuated by an undercurrent of earthy spices. Its soft tannins and new oak's slight sweetness create a gratifyingly rounded palate. Jose Maria Calvo, the man behind the label, has perfected the fine art of minimal intervention, showcasing the natural excellency of Ribera's unique terroir. Calvo Casajus Ribera Del Duero NIC 2009 truly captures the heart and soul of Spanish viticulture.

Vinous (94)

Since 2015, this wine has been made using grapes from two vineyards located about a thousand meters above sea level, one in Angélica in Lunlunta, Maipú, and the other in Nicasia in San Carlos, Uco Valley, both harvested in two stages and fermented in open barrels, 20% with whole bunches. Dark purple in the glass. The alluring nose delivers ripe dark fruit with hints of herbs and fine wood that make for a balsamic red with further notes of thyme and violets. Sugary at first with good volume; the gentle tannins allow the wine to flow genially in a classical, nuanced Mendoza Malbec style.

James Suckling (99)

This is made from over 100-year-old vineyards and offers blackberries with blue fruit and dark chocolate. Shows bark and black truffle undertones, too. Tight and more focused than in past vintages. The quality of the tannins is more precise and fine. Blackberries and black truffles at the end. Drink or hold.

Wine Advocate (100)

Following a very long harvest stretching nearly two months, the 2015 Château d'Yquem came in at 13.9% alcohol and 144 grams per liter of residual sugar, sporting a pH of 3.65 and six grams per liter of tartaric acid. None of these numbers, however, even remotely begin to tell you how profound this wine is. The nose opens with electric notes of ripe pineapples, green mango, orange blossoms and lemon tart with hints of fungi, lime zest, crushed rocks and jasmine. The freshness on the palate is just astonishing, permeating and lifting layer upon layer of tropical fruits and earthy notions, all encased in a sumptuous texture and culminating in a very, very long, mineral-tinged finish. Truly, this is a legendary vintage for d'Yquem. I've been conservative with my drinking window here, and I would not be at all surprised if our descendants are drinking this vintage well into the next century.

Vinous - Neal Martin (98)

Owners LVMH took the decision to delay the release of the 2019 Yquem until spring 2022. It was tasted with winemaker Sandrine Garbay in London. After the summer drought when Sauternes received just 2.5mm of rain until 26 July, that day saw a 112mm deluge that replenished underground reserves and gave ripening the push it needed. Dry and warm conditions prevailed throughout September when there was no sign of botrytis infection. That was finally provoked by 38mm of rain between 21 and 25 of September, followed by warm clement weather. After minor picking of Sauvignon Blanc on 7 of October, the main harvest began in earnest on 10 October. Pickers worked over the following five days, including Sunday. Time was of the essence because, as forecasts predicted, the weather suddenly changed on 14 of October with 40mm or rain. After that, the picking teams skirted between showers between 17 and 22 of October, though by now the fruit had begun to deteriorate. Therefore, the key aspect of this Yquem is the extremely tight picking window. The final blend contains 138g/L residual sugar, which is slightly less than the previous vintage, with 5.5g/L total acidity and 14.4% alcohol. Tasting the 2019, I noticed that it has a slightly paler hue compared to recent vintages (though I never read too much into the colour of young Sauternes.) For certain, it has a highly-aromatic bouquet that is beguiling in purity, enticing aromas of honeysuckle and saffron, soon joined by camomile, white flowers and orange blossom. It has wonderful delineation and gains intensity with aeration. The palate is supremely well-balanced with fine bead of acidity. Very harmonious and armed with just the right amount of viscosity, this Yquem is surprisingly understated at first but gains presence, offering irresistible flavours of layers of honey, lemongrass, lemon thyme and orange pith. Yquem is so tempting in its youth, but I feel that this vintage will repay those with the nous to cellar for at least a decade.

Platter’s Wine Guide (96)

5* First in SA; 21st vintage in 2017. Sumptuous and sensual dessert wine from shade-dried chenin, 30 months in 50% new barrels. A taste sensation of exotic tropical fruit, sundried apricot, toast hazelnut and a hint of vanilla; terrifc acid ballance.

James Suckling (99)

This shows incredible depth of fruit with strawberry, cherry and phenolics. Full-bodied and layered with an incredible, three-dimensional element to the wine. This is so transparent and dynamic with dark fruit, yet it remains vivid and bright. Refined and precise, it goes on and on. Really savory, fresh and incredibly pinot-noir-like. What a wine. 13 years of maturation in the bottle. So drinkable now, but it will age for many years ahead.

James Suckling (99)

What a nose! This smells like essence of peach with a delicate, floral-honey overtone. Seems to vibrate on the palate, thanks to the staggering minerality and totally vibrant acidity. Extremely complex and energetic finish that goes on and on. Very limited production. From organically grown grapes with Fair'n Green certification. Drink or hold.

Wine Advocate (98)

Picked a few days before the GG, the 2021 Niederhäuser Hermannshöhle Riesling Auslese is based on highly ripe Riesling berries and opens with a clear, lemony, pure, fresh and finely concentrated bouquet with grapefruit, lime and slate aromas. Basket pressed, this is a lush and generous, pure, saline and piquant Auslese with a long, intense and highly stimulating finish with very fine bitters. The Hermannshöhle was picked with the highest must weight and acidity level and represents the most complex and generous yet also precise Auslese of the vintage. 8% stated alcohol. Natural cork. Tasted at the domaine in July 2022.

Vinous (96)

The 2022 Riesling Niederhäuser Hermannshöhle Auslese takes a while to open up. Finally, it does with a serene sense of ripe apricot, followed by a lovely citrus spectrum, ranging from lime and lemon, the merest overtone of candied lemon to tangerine with some crushed chamomile thrown in. Again, the palate is defined by Riesling rather than botrytis, bringing a rich but toned sweetness, intense, stealing your heart with its stealthy charm. It's fluid, smooth, serene, bright and laden with citrus and grapefruit spice on the long finish. (Sweet)

Vinous (93+)

Pale golden yellow. Peach pit, guava and lemon oil on the nose, with hardly a hint of botrytis. Luscious citrus fruits are refreshed by a cool minerality and bracing acidity. An ethereal weightlessness and elegant spiciness dominate the finish. In a pure, classical style, with undeniable class.

Vinous (97)

The 2019 Fleurfontein comprises pure Sauvignon Blanc and was matured in Hungarian and French oak for 18 months. It has a fabulous bouquet of irresistible scents of honey, apricot jam, mango and passion fruit, all beautifully defined. The palate is balanced with a fine bead of acidity that slices effortlessly though the marmalade and quince notes. This sweet wine exudes heavenly poise; it’s almost Sauternes-like on the finish. Another fabulous Fleurfontein.

Hailing from the revered vineyards of Basque Country, the Oxer Kuusu 2021 promises an exquisite voyage of the senses. This small-batch, artisanal wine is a brainchild of Oxer Bastegieta, a masterful producer dedicated to organic and biodynamic methods.

The Oxer Kuusu 2021 illustrates an enchanting mélange of intricate notes hinting at ripe berries, slate minerals, and soft undertones of vanilla. Astoundingly, this sensory palate is achieved entirely from hand-harvested, indigenous grape varieties, subjected to meticulous, traditional winemaking processes.

The wine is carefully matured in French oak barrels, fostering an opulent, yet balanced bouquet. Such exacting attention to detail lends Oxer Kuusu 2021 its distinct character, well-regarded among fine wine enthusiasts.

A bottle of Oxer Kuusu 2021 is not simply a wine; it's a testament to the grandeur of Basque viticulture and a true embodiment of its historic terroir. It is, undoubtedly, the beacon of artisanal winemaking.

Wine Advocate (98)

The 2020 Kalamity is Bastegieta's favorite vintage because of the floweriness and the quality of the tannins. There's a lot of precision here. The vines have been detoxed through years of working organically, so the soils have recovered from years of herbicide. 2020 and 2021 were challenging years because of the pandemic, but qualitatively, in Rioja they are excellent years. All wines ferment with indigenous yeasts, and in this case, the wine matured in 600-liter Stockinger oak barrels, which are his favorite for his wines. The wine already starts transmitting freshness from the nose, and the palate is a lot more obvious and makes you salivate. This is super clean, precise like a laser cut, with light and energy, fresher than the majority of Rioja with very fine, silky tannins that give it a beautiful texture with dry, chalky minerality. This is perfumed, elegant, nuanced, layered and beautifully balanced. This is still very young, clean and modern, with stuffing and balance to develop in bottle for a long time. 2,500 bottles produced.

Wine Advocate (96)

In vintages with ample botrytis, an Encore Riesling is produced. I'd put the 2016 Encore Riesling up against many German beerenauslesen. It's wonderfully sweet and rich (210 grams per liter residual sugar), with pristine apricot and marmalade notes balanced by bright acids. If you want to quibble, it might be too clean and precise, but the balance is superb and the finish lasts into next week. Wow!

Decanter (96)

Part of an accomplished range of Riojas from Laguardia producer Pujanza, this 100% Viura is grown on the small 3.5ha limestone vineyard of San Juan de Anteportalatina at 600m. This terroir produces a distinctive and distinguished white, with layered aromas, savoury notes, fresh lemon, preserved lemon, a touch of salinity, and stony minerality. Rioja's answer to white Burgundy: elegant, mineral, toasty, buttery, citrus, with real verve - a seam of focused acidity. Vibrant finish, long and layered with fresh grapefruit, saltiness, toasted nuts. Aged for 12 months in French oak and concrete. Limited production.

James Suckling (98)

Very lush and exotic. This lives from the almost erotic interplay of enormous ripeness, creamy richness and the fresh acidity that makes this massive wine so bright and enticing. This could live a century!

Wine Advocate (98)

Picked on January 7, the 2016 Rheingau Riesling Kiedrich Gräfenberg Eiswein is super precise and spicy on the concentrated and aromatic nose where pineapple and some ethereal, spicy aromas are displayed. The wine is rich, round and elegant on the palate, very sweet but also piquant and pure, with very fine tannins and a long, vibrant finish. This is a truly great Eiswein with mind-blowing precision and sensual intensity. Total production: 900 liters. Tasted in October 2017.

Wine Advocate (99)

The 2004 Passito Rosso Vino Dolce Vigna Seré (500-mililiter) is a masterpiece that is impossible to repeat. In fact, the wine has not been produced since 2004. Even if a vintage as good as this did come along, we'd need to wait another 13 years before we could enjoy this level of maturity and evolution. Formally a Recioto della Valpolicella, this sweet red wine is made with air-dried fruit as local tradition dictates. Luckily no botrytis set in that year, because that would have eroded the wine's deep and luscious color saturation. The bouquet delivers a generous flow of dark spice, bitter chocolate, espresso, raisin, plum, barbecue spice and teriyaki smoke. The concentration and layering of the wine are both rare and distinctive. The mouthfeel sees sweet flavors with a syrupy mouthfeel. The finish offers hints of caramelized brown sugar and savory hickory. The aging window is impossible to predict, but the wine is surely built to last. I can think of no other wine that comes close to matching this unique style.

Wine Advocate (97+)

(The Third Twin Graciano 2014) A blend of 90% Graciano and 10% Mourvèdre, completely destemmed and then aged all in used oak barrels for around 27 months, the 2014 The Third Twin Graciano sports a very deep garnet-purple color and beguiling nose of espresso, tapenade, preserved plums and Indian spices with earth and licorice nuances. The densely packed, full-bodied palate has a firm backbone of grainy tannins and lovely freshness, with loads of earthy layers and fantastic length, which features buckets of exotic spices. This is the first edition of this single vineyard wine, coming entirely from The Third Twin Vineyard in Los Alamos, showcasing not only the potential of this amazing site but of this grape variety in the region. Manfred Krankl commented, “Of course I realize this is a Spanish variety, but I think God...or someone...made a slight mistake along the way, as the grape very much reminds me of the Rhône.” Positively the finest example of this grape I have ever tasted, move over Spain, Graciano has found a new spiritual home in California’s Central Coast! 65 cases were made. (Lisa Perrotti-Brown, 30 Sep 2017) (The Third Twin Graciano 2015) Graciano is a low-yielding Spanish variety grown primarily in Rioja, but Krankl contends that its spiritual home is the Rhône Valley: it reminds him of Mourvèdre in so far as it needs to be very ripe to show all its character, he says. And it's certainly a striking addition to his winemaking palate, with a character quite distinct to any of the other red varieties he works with. Offering up aromas of cherry pit and balsamic cherries, subtly framed by creamy new oak, the 2015 The Third Twin Graciano is amazingly saturated in color. On the palate, it's velvety, full-bodied and richly tannic, almost preternaturally concentrated in character, but remarkably supple and expansive despite its formidable levels of extract and structure. It's a singular wine, even by Krankl's standards. (William Kelley, ,23 Aug 2018)

Wine Advocate (96+)

As the saying goes, good things come in small packages. The Cantina Tramin 2017 Alto Adige Gewürztraminer Vendemmia Tardiva Terminum is made with late-harvest fruit. The wine is packaged in a 375-milliliter bottle and only 4,200 bottles exist. The barrique-aged wine opens to a dark golden color with amber and copper highlights. It would be impossible to exaggerate the intensity of the honey, dried apricot and candied fruit aromas that rise from the bouquet. The one-hectare vineyard is located at a high 450 meters above sea level. The fruit is left to dry on the vines, and only when Botrytis cinerea (or the so-called "noble rot") appears are the grapes ready for harvest. The botrytis serves to safeguard the grape's natural acidity, and it shapes the high-toned and lifted aromas of the bouquet. This wine is simply gorgeous.

Vinous (93)

White currant and quince jellies are joined by an Esszencia-like note of dried apricot and ominous, Eiswein-typical smokiness, nasal prickle and high-toned suggestion of apricot distillate. Tingling brightness animates the viscous palate, which is a bit less rich than that of the corresponding Auslese, no doubt reflecting the latter’s component of botrytis versus this bottling’s healthy bunches. The penetrating, searing, high-acid finishing impression displayed by the Auslese reaches a take-no-prisoners extreme here, and there is even more of a metallic sheen to the finish. Expect some excitement if you follow this audacious concentrate, but you might want to wear sunglasses... and don’t expect harmony.