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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!
SP9191 pts. - Wine Spectator - Nov 15, 2018 A well-cut and lacy Champagne in an elegant, aperitif style, with hints of chalk and graphite underscoring the lively Honeycrisp apple, cherry and lemon curd flavors. Offers a sleek, minerally finish. Drink now through 2021.WE9090 pts. - Wine Enthusiast - 12/1/2013 One of the most familiar of Champagnes, the Yellow Label is finely made — a fruity while structured wine. It has both fresh and fragrant fruit as well as richness, a soft, creamy texture and bright acidity. There is no sense in bottle aging here — drink this wine because of its crispness.WS9090 pts. - Wine & Spirits - December 1, 1997 The quality of this non-vintage blend is impressive, from it integrated Champagne scent to its creamy texture that carries aromas and flavors of green apples, white flowers, and fine minerality. It all comes together in the finish, where the opulent, pillowy texture meets the crispness of the mousse and light acidity.RP8787 pts. - Robert Parker’s The Wine Advocate - 31st Dec 2008 The NV Brut offers up attractive notes of smoke, tar, rich ripe pears and flowers in a medium to full-bodied style. There is a good measure of persistence, although the wine could use a little more polish on the finish. This is Lot 14009913, disgorged between December, 2007 and January, 2008. Anticipated maturity: 2008–2010.ST8787 pts. - Stephen Tanzer’s International Wine Cellar - Nov/Dec 2011 Bright yellow-gold. Poached pear and candied citrus fruits on the nose, which shows notes of spun sugar and toffee. Sweet orchard and pit fruit flavors are slightly cloying and loose-knit, with slow-mounting spiciness. Finishes on a warm note, with decent length and a suggestion of candied orange.
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)
ST94+94+ pts. - Stephen Tanzer’s International Wine Cellar - Nov/Dec 2006 Full yellow. Captivating aromas of orange peel, minerals and honey, with sweaty suggestions of vineyard peach and cumin. Wonderfully bracing and precise, with great penetration and cut to its flavors of mandarin orange, powdered stone and graphite. The tactile finish suggests dusty dry extract more than it does tannins. A very Germanic style of late-harvest wine, with an exhilarating purity to its botrytis and an impression of strong tartaric acidity. This is 9% alcohol, with 97 grams of residual sugar.SP9292 pts. - Wine Spectator - Oct 31, 2006 Fresh, even racy, with grapefruit, lemon and honey aromas and flavors matched to an elegant profile. Still tightly wound, with a vivid structure. Needs time to open and gain complexity. Best from 2009 through 2020. 300 cases made.
JS9898 pts. - JamesSuckling.com - Tuesday, May 29, 2018 Lots of ripe fruit here with raisins and wet earth that turn to violets and hot stones. Full-bodied, tannic and powerful with fantastic grip and intensity. Grabs you. Impressive. Drink in 2025.SP9797 pts. - Wine Spectator - Dec 31, 2018 This leads in with bramble, spearmint and blueberry notes, with the energy extending through the core of dark plum, blackberry and fig fruit. The finish features a strong graphite spine, allowing this to draw deep water, but this remains stylish in feel overall. The definition of suave. Best from 2030 through 2055. 4,900 cases made.WE9797 pts. - Wine Enthusiast - 12/1/2018 This bottling brings together a fine structure with great fruit to give a luscious wine that is also destined for long-term aging. With its ripe berry flavors sustained by some acidity, this is already balanced. Drink from 2028.RP96+96–98 pts. - Robert Parker’s The Wine Advocate - 19th Jul 2018 The 2016 Vintage Port is a field blend that was not quite bottled when seen (set for a week later), but it was the final blend. It was aged for 20 months in wood and comes in with 99 grams of residual sugar. This Fonseca is remarkably expressive, lifted and gloriously fresh. It has good concentration but some years have had more and seemed sexier. However, the most notable feature is the structure. It is very impressive in structure, that classic Port power and firmness coming to the fore and overshadowing the rest at the moment. This is very tight and very unevolved. Don’t even think of buying it if you aren’t prepared to cellar it. The 2030 start date that I have will not be even close to late enough if you want harmony and complexity. To me, this is the best of the three 2016s from the Fladgate Group this issue (Croft and Taylor being the other two), thanks to its pure intensity, but time will tell if it becomes as sexy as I’m sure Taylor’s will be. In the meanwhile, Fonseca looks like one of the greats of this vintage.VN9696 pts. - Vinous - Jun 2018 The 2016 Fonseca Vintage Port began to be picked on 21 September at their Panascal vineyard, their Quinta do Cruzeira vineyard not picked until 6 October. It is deep, almost inky in colour. The bouquet is very intense with luscious black fruit laced with embers, clove and hints of bay leaf. There is wonderful purity here and a broodiness that suggests you’d better be patient. The palate is sweet and lively on the entry with some gorgeous ginger and curry leaf notes littered over the compact black fruit. There is wonderful density to this Fonseca. It is like a coiled spring with so much energy towards the finish that you just know this will be a long-term prospect. Superb. Production is 4,900 cases.
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.
RP9292 pts. - Robert Parker’s The Wine Advocate - 23rd Aug 2003 Rutherglen is ground zero for one of Australia’s great treasures, old fortified Muscats and Tokays (actually Muscadelle), and Buller’s offerings are brilliant examples of these wines. A knock-out, the medium garnet-colored non-vintage Premium Fine Tawny reveals smoky, spicy, nutty notes intermixed with caramel and marmalade characteristics. These Australian treasures are fabulous to drink at the end of a meal. Moreover, once opened, they will hold for several weeks, sometimes longer.ST9090 pts. - Stephen Tanzer’s International Wine Cellar - Sep/Oct 2005 Bright amber. Fig, molasses and spice cake on the nose, with delicate notes of honey and coriander. Light on its feet, even delicate, with a transparency of candied apple and poached pear flavor. It would be difficult to find a better bargain than this in Victoria tawny.SP8888 pts. - Wine Spectator - May 15, 2004 Smooth, open and only lightly sweet, layering its smoky, spicy white pepper and cherry flavors in appropriate balance. Flavors finish with subtlety. Drink now.WE8686 pts. - Wine Enthusiast - 12/15/2007 Dark amber in color, this still shows its red-grape origins in vaguely berry-like scents and flavors. Hints of chocolate and caramel provide a sweet touch to this supple, medium-bodied fortified. Finishes peppery and warm.
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Veuve Clicquot Yellow Label Brut Champagne
Château d’Yquem Sauternes
Domaine Zind-Humbrecht Clos Windsbuhl Riesling Vendange Tardive
