I could not name a more exciting Hungarian red wine than Szentesi’s Tihanyi Kék. It’s even more individual than his Csókaszőlő, though both are highlights for me from his range of wines, in every vintage.
Jumilla’s top name, Casa Castillo already got some attention in recent years, but receiving 99 points from Wine Advocate speeds up things a little more. As the high rating was published for their top wine, stocks at most online merchants quickly disappeared – but interestingly this new superstar of a wine is still available at Lobenberg’s in Germany. This was the case when I payed 77 Euros for a single bottle (not something I can afford on a regular basis) and felt lucky.
Such an elegant Aussie Chardonnay that it could come from Burgundy. It represents the more exciting face of Australian wine, the one which is harder to find in Europe.
Domaine Tempier is a legendary estate in Provance, who changed history almost a century ago. It’s a fascinating story and surly the most important one when it comes to the Mourvedre/Monastrell variety, I highly suggest to read it on the Kermit Lynch webpage.
Chateau Simone, an Aglianico and so on… the theme was clearly famous reds from warm climates, based on mostly the Mediterranean. Carignan from Sardinia was a natural choice to be included in the lineup, and this one, the top wine from Santadi did not disappoint.
I simply can’t get bored of Loire Valley Cabernet Franc, given that it’s well made. My experience from recent years is that the cheaper it is the better made. It rarely disappoints under 12 Euros, but the more expensive ones… I actually stopped buying them.
What a label! A funny one, but does not really match the style of the wine, as that could be called classical or traditional, in the Old World sense – even if this comes from Australia.
New wave Chilean red. Definitely not one buried in new oak, but there is nothing unexpected here – it tastes Chilean first and foremost. I always wonder where that strong character comes from, I never find it in anywhere else, and it’s always there in the country’s reds. Winemaking? Terroir speaking loud?