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Perhaps most famous for the Wine Spectator Top 100 list released annually at the end of each year, Wine Spectator is at the forefront of wine reviews, wine recommendations, and wine education. Spectator has been in publication since 1976, and their top critics evaluate and report on tens of thousands of wines every year. Take comfort in knowing that, if Wine Spectator liked it, you probably will, too!
JS9292 pts. - JamesSuckling.com - Tuesday, April 4, 2023 An exciting pinot blanc that marries the citrusy ripeness and lively acidity we associate with this category with a pronounced saline minerality. Very crisp finish. Exclusively from the gravelly soils of the Herrenweg of Turckheim. From biodynamically grown grapes. Drink now.SP8989 pts. - Wine Spectator - Web only – 2023 Elegant and slightly off-dry, this floral white has serious savory details, with green herbs, chamomile and crushed flint running alongside white peach and honey-coated apple. Light-bodied and poised, with a thread of smoke and lemony acidity. Drink now. 156 cases imported. (Kristen Bieler)
VN9696 pts. - Vinous - Jun 2022 The 2019 Clos Apalta from Apalta, Colchagua, was aged for 24 months in 90% new French barrels. Dark purple in the glass. The complex, nuanced nose offers mild notes of mint, pyrazines, ash and ripe dark fruit such as blackberry and blueberry with hints of undergrowth and tobacco, cedar and other aromas from the aging process. In the mouth, it’s indulgent and compact initially with refined, slightly reactive, young tannins, an expansive flow and a rich palate that delivers herbal flavors before the sustained, fruity finish. The good year has helped to enhance the depth of an already accomplished red with a well-proven ripe style. (Joaquín Hidalgo)RP9595 pts. - Robert Parker’s The Wine Advocate - 31st Aug 2022 The 2019 Clos Apalta was produced with a blend of 70% Carmenere, 18% Merlot, 8% Cabernet Sauvignon and 4% Petit Verdot, extremely high in Carmenere and low in Cabernet Sauvignon in a ripe and warm year. It fermented with indigenous yeasts for four to five weeks, with manual punch-down of the cap, 67% in 7,500-liter French oak vats and 33% in new French oak barrels followed by malolactic in new French oak barrels. The élevage was 24 months in 90% new barrels and 10% second use. It’s powerful, big and ripe, with 15% alcohol and a pH of 3.57. It’s creamy and juicy, with very high ripeness and a notable absence of herbal notes; it’s oaky, smoky and decadent, coming through as luxurious, round, lush and velvety. It’s full-bodied and has abundant, small and powdery tannins. 103,944 bottles produced. It was bottled in June 2021. (Luis Gutiérrez)SP9595 pts. - Wine Spectator - Web only – 2023 Balances muscle and grace in a complex package, with geranium and floral peppercorn-accented red currant notes up front, while the core is densely packed with blackberry and plum flavors that swirl around spiced chocolate details and swell with lively acidity. Ends with mineral twinges, firming tannins and a final wave of kirsch and chocolate. Carmenère, Merlot, Cabernet Sauvignon and Petit Verdot. Drink now through 2035. 8,662 cases made, 350 cases imported. (Aaron Romano)
RP9090 pts. - Robert Parker’s The Wine Advocate - 9th Feb 2023 A certified organic wine, the 2019 Chianti Classico is punchy and bright with true aromas of wild cherry, cassis and raspberry. Made with all Sangiovese, the wine proceeds with a light, easy-drinking style that makes it ideal for a weeknight pizza dinner. It wraps up with a lean-bodied style and fresh acidity to match the creamy cheese in your favorite foods. This has lots of lift and energy. 50,000 bottles were released. (Monica Larner)SP9090 pts. - Wine Spectator - Sep 30, 2022 This starts out rich, offering cherry, plum, earth and leather notes, with an open texture. Firms up, with the right amount of tannins and juicy acidity on the finish. Drink now through 2025. 7,000 cases made, 5,000 cases imported. (Bruce Sanderson)
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Domaine Zind-Humbrecht Pinot Blanc
