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Since Vinous acquired the acclaimed publication, Stephen Tanzer's International Wine Cellar in 2014, it has expanded its wine coverage into all major wine regions. The brainchild of renowned wine critic Antonio Galloni, Vinous now reviews thousands of wines each year, and is a wonderful resource when shopping for wines. Shop top-rated Vinous wines on WineMadeEasy, and take comfort knowing you're getting a great bottle of wine!
VN9797 pts. - Vinous - Apr 2022 The 2014 Yquem was picked over four tries from 5 September to 30 October, a nine-week picking with 25% of the crop brought in before 25 September to obtain freshness. It has beautifully defined on the nose with dried honey, white peach, almond and chamomile and saffron emerging with time. The palate is beautifully balanced with fine acidity, lively and energetic, building wonderfully in the mouth with great sapidity on the finish. What a bloomin’ gorgeous Yquem. Tasted at the château. (Neal Martin)RP96+96–98 pts. - Robert Parker’s The Wine Advocate - 29th Apr 2015 The Château Yquem 2014 was picked over 9 weeks this year, with one-quarter of the grapes picked prior to 15 September. It delivers 134 grams per liter residual sugar and 7.3 grams per liter tartaric acid, with a pH 3.60. It has a captivating bouquet (I know… I know… what else were you expecting) But it entrances with its pure, wild honey notes mixed with almond and white chocolate scents, bestowed with beguiling delineation and focus. The palate is very poised with the acidity nigh on perfect. Occasionally an Yquem only reveals its components parts at this early juncture, necessitates conjecture. However the 2014 has a sense of harmony and completeness already, as if the élevage is merely there to usher it on to its finished state. There is undeniably great depth here, perhaps less conspicuous than other vintages because of that silver thread of acidity: notes of lemon sherbet, orange zest, shaved ginger and again, a few “flakes” of white chocolate. It is extremely long with tenderness rather than power on the finish. It’s not quite up there in the rarefied heights of say, the 2001 or 2009, but it is what we call in the trade, “the business.” (Neal Martin)
RP9898 pts. - Robert Parker’s The Wine Advocate - 30th Aug 2019 This wine is dedicated to Roberto Ferrarini, the longtime consulting enologist who worked with Giuseppe Quintarelli and the Quintarelli family until his death in 2014. The beautiful 2007 Recioto della Valpolicella Classico A Roberto (packaged in a 375-millliter bottle) is a stunning and magical creation. The last vintage this estate made a Recioto was in 2004, and at the time of this tasting, there was no future vintage earmarked to follow this bottling. Those of you lucky enough to taste this bottle will be rewarded with carefully crafted aromas of plum and raisin with sweet baking spice, moist earth, campfire ash, fresh espresso and a touch of bitter chocolate. This wine was bottled in 2017 and therefore saw ten years of aging in a normal-sized barrique. The wine shows utter silkiness in terms of texture and is surprising light on its feet despite its 15.5% alcohol. This is a precious collectors’ bottle.VN9595 pts. - Vinous - Feb 2021 The 2007 Recioto della Valpolicella Classico A Roberto coats the glass with glycerol-like richness while displaying dusty dried flowers, incense, cloves, pine resin, quince and a lifting hint of camphor. It’s silky in texture yet enlivened by bright acidity, as ripe red fruits give way to hints of grilled orange, exotic brown spices and cocoa. While this is certainly sweet, clocking in at 65 grams per liter of residual sugar, it’s also wonderfully balanced and vibrant from start to finish, tapering off remarkably fresh and perfumed with a bitter twang of coffee and dark chocolate. The 2007 is a thrill-ride rendition of Quintarelli Recioto, which may not last through long-term cellaring, but it will wow collectors over the next 10 to 15 years. The Recioto A Roberto is the only wine in the portfolio that undergoes spontaneous fermentation, and it is also matured completely in small oak barrels. As this was the favorite wine and passion project of Roberto Ferrarini, Giuseppe Quintarelli’s enologist who passed in 2014, the family decided to dedicate the 2007 in his honor.
RP9999 pts. - Robert Parker’s The Wine Advocate - 30th Oct 2002 Buller, who has long been a supplier of fortified wines to the big Yalumba Company, has begun bottling under his own label, and, luckily for Americans, they have been picked up by a USA importer. The Tokay Calliope and Muscat Calliope are pure perfection. Both are amber-colored nectars with extraordinary perfumes, incredible richness, and finishes that linger on the palate, seemingly forever. At $50, they are a steal. The average age for the Calliope offerings is around 50 years of age. Australia continues to be a treasure trove for fortified, after-dinner wines. Once bottled, they do not change, and often age up to a decade where well stored. After opening, most will last for a week. This is one of the top wine discoveries of this year’s tastings. Many consumers are going to be overjoyed with these offerings.WE9898 pts. - Wine Enthusiast - 12/15/2007 This is dark, almost black in color at the center, with greening evident at the rim. Syrupy, intense aromas of coffee and dark chocolate make an immediate impact on the nose, followed by syrupy, intense flavors of coffee and molasses. There’s mind-boggling concentration here, but just enough acidity to provide a sense of balance. Still, it’s hard to imagine drinking more than a couple of ounces of this at a time.SP9494 pts. - Wine Spectator - Sep 30, 2002 A deep, burnished brown color and explosive aromas mark this as a serious dessert wine, and the rich coffee, cream, cherry, caramel and exotic spice flavors roll across the palate on a silky texture.ST9494 pts. - Stephen Tanzer’s International Wine Cellar - Sep/Oct 2009 Deep, tawny color. Singed orange, cherry skin, toffee and marzipan on the nose. Broad, deeply concentrated burnt citrus and pit fruit flavors are complicated by brown sugar and orange peel, with exotic baking spice and floral qualities on the back end. This refuses to let go of the palate, finishing with excellent clarity, thrust and sticky persistence.
RP9696 pts. - Robert Parker’s The Wine Advocate - 30th Jun 2010 With an equally very deep brown color, the NV Calliope Rare Tokay reveals aromas of walnut cake, toasted hazelnuts, black molasses, brown sugar and macerated sultanas. It has profound richness with a full, viscous texture and very high levels of sweetness plus a good amount of acid to balance. The finish is amazingly long and wonderfully spicy.WE9595 pts. - Wine Enthusiast - 2/1/2011 Thick, dark brown and looking as much like molasses as wine. Buller’s Calliope Rare Tokay has a soy-like meatiness to it, a leathery note that adds complexity to its notes of treacle and rancio. Almost too sweet and syrupy, with an endless finish.
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Château d’Yquem Sauternes
Quintarelli Giuseppe Recioto della Valpolicella Classico
