I have, in a glass next to me at my desk, about half a glassful of nineteen-year old Barolo. I have been going back to it every few minutes to check on it and now, after about a half hour since it was poured, it has blossomed into something truly...

Winemaker Tasting Notes:  Color – Garnet. Nose – Generous high-toned raspberry and red cherry fruits, violet-floral, candied plums, creamy oak, sweet appeal. Palate – Sweet and creamy cherry fruit, gentle tannins, medium body,...

Winery Notes:  At Roagna, we have extremely strict parameters for our wine that is labeled RISERVA. The vineyard must be located within specific historical land of Barolo with really old vines in order to have RISERVA on the...

2003 Karthauserhof Riesling Spatlese Karthauserhofberg

Mellow and elegant bouquet with scents of berries and natural balsamic notes, Mediterranean woodlands and dried rose reminiscent of goudron with ageing. Well-balanced on the palate with elegant and assertive tannic texture, long and complex finish.

Blend:Aglianico 80%Piedirosso 20%

Robert Parker's Wine Advocate, 97 Points:The 2008 Vina el Pison comes from a single vineyard planted in 1945 on pure limestone. It is the epitome of elegance with a sensual bouquet, a silky texture, already complex flavors, and a lengthy, pure finish. It...

Robert Parker's Wine Advocate, 97+ Points:The 2007 Termanthia is, like the 2007 Numanthia, a bit more accessible than its 2006 counterpart. That is to say that it should begin to become civilized with a mere 6-8 years of cellaring and should offer a...

Antonio Galloni: 96 PointsThe 2005 Costa Russi shimmers on the palate with extraordinary grace. The wine boasts wonderful depth and richness in its dark red fruit in a round, generous style that offers lovely balance to the tannins. Notes of tar, smoke...

Robert Parker The Wine Advocate:  92 Points The 2008 Espectacle del Montsant has a very distinctive, oyster shell-scented bouquet that expresses its terroir extremely well, hints of fennel emerging with continued aeration. The palate is fleshy in...