Country: | Italy |
Region: | Piemonte |
Winery: | Marco Capra Azienda Agricola |
Grape Type: | Nascetta |
Organic: | Yes |
Vintage: | 2022 |
Bottle Size: | 750 ml |
Marco Capra Langhe Nascetta is made from 100% Nascetta - 15 years old - 1.73 acres
Aged 6 months in stainless steel vats
The name "CONNA" is a sweet nickname after his wife Monica.
Bright straw yellow with greenish hues, with an intense and interesting perfume of grapefruit, apple and aromatic herbs. Floral, fresh, focused, good acidity. Refreshing and bright, full bodied with an aromatic persistence, it is savory and tasty on the palate with a smoothness that enhances the rich character of the wine
Altitude: 400 m above sea level.
Soil composition: lime and sand.
Plant density: 5000 vines / hectare.
Cultivation system: traditional Guyot.
Yield per hectare: 6 tons.
After a short period of maceration on skins, the grapes are soft pressed. The clear must obtained ferments slowly in stainless steel vats at a controlled temperature of 16-17°C. The wine spends a long period of time on the fine lees, with frequent “batonnage”
Ideal with apetizers, shellfish and other fish dishes.
Capra Marco Doppiadi Barbera d'Asti is made from 100% Barbera.
Color: very deep bright ruby red with violet hues.
Bouquet: intense and persistent, pleasantly fruity and reminiscent of plums and black cherries.
Flavor: vinous, full, pleasantly fresh and generous.
Suitable as an aperitif with appetisers and sliced meats, it is perfect throughout a meal. it is perfect with pasta dishes featuring tagliatelle and ravioli, as well as with meaty main courses, such as stews and roasts. Interesting with medium-mature cheeses, with Toma and Pecorino.
Capra Marco Sireveris Dolcetto d'Alba is made from 100% Dolcetto.
Color: deep, bright ruby red with violet hues.
Bouquet: vinous, fruity and fragrant, with notes reminiscent of ripe cherries.
Flavour: full, dry flavour with a pleasantly bitter aftertaste, typical of this variety.
A wine for drinking throughout a meal, it is perfect with cured meat and cheese snacks, ideal with rice and pasta dishes or with red meat, all combinations which enhance its delightful suitability for drinking.
My Favorite Neighbor Cabernet Sauvignon is made from 83% Cabernet Sauvignon, 7% Petit Verdot, 7% Malbec, 2% Petit Sirah, 1% Syrah
A homage to Stephan Asseo of L’Aventure Winery became an obsession. Sourced from exceptional vineyard sites around Paso Robles, San Luis Obispo and south to Edna Valley, this wine is cultivated meticulously by the farmers who have become My Favorite Neighbors. With their dedication to the land, we are able to craft a world class wine without any shortcuts or compromises. Welcome to our Neighborhood. 2020 abundant winter rain and a long, moderate growing season allowed for extended hang times and exceptional fruit quality.
The 2021 My Favorite Neighbor Cabernet Sauvignon fills the glass with a seamless culmination of black cherry, cassis and warm spice. On the palate, you are rewarded with a full body displaying blackberry and plum with underlying notes of tobacco. An additional layer of red fruit and a pop of acid, combined with well- integrated tannins and a beautifully crafted structure, leave nothing to be desired. This is a serious wine that can be enjoyed and respected by all.
Review:
A homage to Stephan Asseo of L’Aventure Winery became an obsession. Sourced from exceptional vineyard sites around Paso Robles, San Luis Obispo and south to Edna Valley, this wine is cultivated meticulously by the farmers who have become My Favorite Neighbors. With their dedication to the land, we are able to craft a world class wine without any shortcuts or compromises. Welcome to our Neighborhood.
The 2022 My Favorite Neighbor is everything you’ve come to expect from our flagship Cabernet Sauvignon, sourced from our favorite Paso Robles growers who lend their neighborly spirit to the wine. Effusive aromas of raspberry and currant reveal notes of blue fruit and purple flower. On the palate, juicy red fruits are interwoven with hints of black cherry, cinnamon and toasted oak. Structured tannins carry into a long, chewy finish. Whether it’s a casual backyard barbecue or a fine celebratory meal, this versatile wine has you covered for summer and beyond.
Pierinvaletta Arneis Langhe Hills is made from 100% Arneis
No oak. Aged on the lees for 4 months in Stainless Steel Tan
Fresh, fruity, mineral.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.
Made from 20 years old vines planted on Limestone soils.
No Oak. The wine was aged on the lees for 4 months in Stainless Steel Tanks.
Wine was slightly filtered before bottling.
From the most recognized Napa Valley red blend comes a distinct, new wine. Made in the same iconic style as The Prisoner Red Blend, we proudly introduce The Prisoner Cabernet Sauvignon. Redefining taste once again.
On the nose, blackberry, currant, and plum are layered with dried, crushed herbs and licorice. On the palate, cedar, vanilla, nutmeg, and toasted coconut lead as plum and dried blackberries culminate in a lush, full mouthfeel and a lengthy, balanced finish.
Chef Brett recommends pairing The Prisoner Cabernet with Grilled Ribeye or Aged Gouda Cheese.
Marco Capra Langhe Nascetta is made from 100% Nascetta - 15 years old - 1.73 acres
Aged 6 months in stainless steel vats
The name "CONNA" is a sweet nickname after his wife Monica.
Bright straw yellow with greenish hues, with an intense and interesting perfume of grapefruit, apple and aromatic herbs. Floral, fresh, focused, good acidity. Refreshing and bright, full bodied with an aromatic persistence, it is savory and tasty on the palate with a smoothness that enhances the rich character of the wine
Altitude: 400 m above sea level.
Soil composition: lime and sand.
Plant density: 5000 vines / hectare.
Cultivation system: traditional Guyot.
Yield per hectare: 6 tons.
After a short period of maceration on skins, the grapes are soft pressed. The clear must obtained ferments slowly in stainless steel vats at a controlled temperature of 16-17°C. The wine spends a long period of time on the fine lees, with frequent “batonnage”
Ideal with apetizers, shellfish and other fish dishes.
Jean-Michel Sorbe Quincy Blanc is made from 100 percent Sauvingon Blanc.
The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.
The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.
Pair with crustaceans, asparagus, or goat's cheeses.
After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.
A barrel fermented, old vines Verdejo made in a style different from what we typically see in this white varietal. It has a remarkable complexity, resulting in the smoothness and depth of a high-end white. Very suitable for cellaring.
Golden yellow color with greenish reflections. Complex, toasty aromas of nuts & dried fruit. Large, creamy, spicy, balanced and voluminous.
Rice with fish, cooked seafood, grilled seafood, baked white fish.
"The eponymous 2020 Ossian was produced with Verdejo grapes from old, organically farmed vines around the village of Nieva (Segovia), a zone where phylloxera didn't reach. They consider 2020 their finest vintage to date, with a big change from 2018 and when they have achieved a much better understanding of their vineyards. It has notes of pit fruit and sweet spices, with good weight on the palate, moderate alcohol (13.5%) and ripeness and good freshness and balance. It's serious and with potential to develop in bottle. 80,000 bottles produced. - Luis GUTIERREZ"
- Robert Parker's Wine Advocate (January 31st 2023), 94 pts
Ilaria De Nardi Valpolicella Ripasso Classico Superiore is made from 60% Corvina, 20% Rondinella, 20% Corvinoni
Intense red color with garnet hints. Almond and fresh walnut aromas. Full-bodied with a good structure.
This is an excellent red wine with a supple body. The techniques used to produce this wine is typical from the area.
Excellent with cold cut, fresh and mature cheeses. Perfect with red meat and game.
Late harvest style Corvina aged on Amarone lees. The must of Amarone remains in the vat and instead of being pressed, it is topped up with high quality Valpolicella before being left to referment for about 10-15 days.
Pairs well with roasted meats.
Es Lo Que Hay Garnacha is made from 95% Garnacha, 5% Moristel, Miguel de Arco and Provechón (Bobal). 75 to 100 year old vines.
“ES LO QUE HAY - it is what it is. A common Spanish expression, but one I like to reserve for the few old high altitude Garnacha vineyards that survive in Aragon . What you taste in the bottle is a true expression of what there is in the vineyard. It´s as simple as that.”
High altitude ancient vineyards (75-100 years) at 1,000 to 1,100 meters above sea level with Pizarra slate and quartzite soils. Completely dry grown and unirrigated, this is an inhospitable continental climate with extreme changes of temperature where mountain herbs, almonds, cherry trees and Garnacha form a breathtaking patchwork. Low annual rainfall of 200-300mm and the remarkable soils produce fine and elegant Garnacha which is punctuated by intense black fruit flavors with complex mineral, smoke and garrigue notes.
Review:
"The red 2019 Es Lo Que Hay is mostly old-vine Garnacha with 5% other grapes, mostly Moristel with a little Miguel de Arco and some Provechón (Bobal), from very stony old vineyards in the village of Villarroya de la Sierra. The grapes fermented together with 20% full clusters in concrete and were destemmed after a five-day cold soak with the natural yeasts; then the wine matured mostly in concrete with some leftovers in Flextank egg for 15 months. It's ripe without excess (14.26% real alcohol), balanced by low pH and good acidity and has a powerful Mediterranean profile, round and full-bodied, with hints of dry hay and straw and a touch of dark chocolate. The 2019s are evolving nicely and should have a positive development in bottle, and this is a good example. 8,270 bottles produced. It was bottled in December 2020. - Luis Gutiérrez"
- Robert Parker's Wine Advocate (November 2021), 93 pts
"The 2019 Garnacha Vinas Viejas is just about all Grenache (there are small amounts of Moristel, Miguel de Arco, and Bobal) from ancient vines that saw a touch of stems and aging in concrete tanks. This plump, medium to full-bodied, round, downright sexy beauty gives up lots of ripe red and black fruits as well as peppery spice, herbes de Provence, and sandalwood. It's balanced, has supple, incredibly polished tannins, no hard edges, and is just a beautiful Garnacha that has so much to love. It will keep for 5-7 years, if not longer."
- Jeb Dunnuck (August 2022), 93 pts
Gaec de Brangers Menetou Salon Blanc 100% Sauvignon Blanc is crisp and refreshing with rich, ripe lime and grapefruit aromas. Elegant, beautifully rounded, harmonious and well-balanced, a mineral sytle and a smooth and long finish. It is ideal as an aperitif and a great match with shellfish, smoked and grilled salmon, goat cheese.
DOMAINE DU GAEC DES BRANGERS is owned by the CHAVET family, which is one of the most reknown winemaking families of the Menetou-Salon Appellation. Philippe Chavet has been running the estate for 25 years and each year, his cuvees are awarded in the international competitions and by the international press.
Unoaked
12.5 ABV
Average age of the vines is 20 years old. Traditional winemaking in temperature-controlled stainless steel tank.
Slow fermentation at low temperature.
Ideal as an aperitif, any cooked fish such as smoked and grilled salmon, and with goat cheese.
Lima Adega Vinho Verde is made from 80% Loureiro and 20% Trajadura
All Vinho Verde (or green wines – meaning young, not green in flavor) are the best in the first 18 months. The wine is fresh, crisp, lively with a touch of spritz. It has some very interesting aromas of stone fruit and lime.
Portuguese Vinho Verde with a screwcap!
Loureiro: Loureiro is a white vine variety grown in the northern region of Portugal that produces an aromatic bay leaf scent. The pale-skinned variety is used to make the Vinho Verde white wine that of the Minho region.Traditionally, Vinho Verde wines include Trajadura and Pederna, but varietal Loureiro wines are becoming increasingly popular. The Loureiro variety is also grown in smaller batches in Galicia, which sits to the north of border of Spain. Loureiro variety grapes are high in acid and is sometimes called "Branco", "Marques", or "Redondo". In this region, the variety is used to create the Rias Baixas white wine, and is typically blended with the variety, Albarino. The wine works perfectly with fish, grilled good, sushi, shellfish, salads or fruits. The wine also pairs nicely with clams and white wine or fresh spring rolls. The variety is high in acidity and is typically bottled with a shot of carbon dioxide to maintain the quality of the wine and to give it a nice, bubbly texture. The taste of the wine includes aromas of citrus, tropical fruits and a mineral tone, and also has hints of floral aromas.
Trajadura: Trajadura is a white grape varietal also known as Treixadura. Trajadura originates from Portugal, particularly the Northern region. Trajadura is most famously used in Portugal's Vinho Verde wine, but Trajadura is also utilized in blends to add fullness and brisk citrus flavor. The low acid content in Trajadura, combined with a higher alcohol content make it an ideal and rare blending component in this particular climate region. When Trajadura is blended with Loureiro and Albarino it is the perfect balance for Vinho Verde. In Spain, Trajadura is called Treixadura and is most commonly found n Rias Baixas and Ribeiro. Spain also takes advantage of the blending characteristics while combining with Albarino, Abillo, Lado, Macabeo, Godello, and Torrontes. The Trajadura vines are recognized by average sized bunches that are dense with moderately sized berries. Trajadura ripens early, so to keep the acidity, it must be harvested rather early. The flavor profile for Trajadura will consist of apricot, peach, apple, lemon, and pear.
With low alcohol, it is best as an aperitif or with seafood. Definitely a summer drink.
Fefinanes Albarino de Albarino is 100 percent Albarino
Fresh fruit aromas of apricot and peach slices with notes of lemon and green apple. Pretty notes of honey and wet nutmeg, and the mouth is round, clean, and pleasant with baked apple, honey, and lemon.
This is a classic Albariño which is good young, but actually improves over two to three years and remains quite drinkable for up to five years. Owner Juan Gil comments that the wine really starts to come into its own in June/July, and he actually prefers it 18 or more months after it's made. A Fefiñanes "vertical" of three or four vintages can provide some most interesting surprises.
Marques de Casa Concha Heritage is made from 84% Cabernet Sauvignon, 12% Cabernet Franc, & 4% Petit Verdot.
Deep, dark red in color with lush flavors of cherries, blackcurrants, blackberries, cedar, and a bit of black tar. It shows a tremendous concentration of flavors and a smooth, almost silky texture framed by a firm tannic structure that truly stands out at the beginning of the long finish.
This wine pairs beautifully with grilled, roasted, or braised red meats and game in sauces that have a bit of acidity, with tomato or wine or with herbs such as rosemary, thyme, and bay leaf. A perfect wine for most cheeses.
100% estate grown red blend from renowned Puente Alto terroir. Chile’s most acclaimed DO. Upon arriving at the winery, the grapes are destemmed and crushed for fermentation, which takes place in closed stainless steel tanks with daily pump overs throughout the entire 10-day process. The new wine remains in contact with its skins for approximately 10 days, when it is devatted and malolactic fermentation is allowed to take place naturally.
The wine then underwent 16 months in French oak barrels, 40% first use, 60% second use.
El Mariscal vineyard is 600 meters above sea level and is made up of 52.95 hectares, of which 46.23 correspond to Cabernet Sauvignon, 4.52 to Cabernet Franc and 2.20 to Petit Verdot; and it has a density of 5,500 plants/ha, vines that come from mass selection and are mostly on loam. Meanwhile, Don Melchor vineyard is 650 meters above sea level and is made up of 125.96 hectares, of which 112.67 correspond to Cabernet Sauvignon, 1.28 to Cabernet Franc, 2.45% to Merlot, 1.28 to Petit Verdot and 8.28 to ground in rotation. It has a density of 2,000 to 4,000 plants/ha, and the new one (20%), planted between 2004 and 2017 and with a density of 8,000 plants/ha. The vines come from pre-phylloxera mass selection and are on loam. The vineyards are located in the Puente Alto denomination of origin, on the northern bank of the Maipo River, specifically on the river’s third alluvial terrace, which is one of the oldest and that instills great character and elegance to the wines that come from there. The soils are of alluvial origin, rocky, poor in nutrients, and highly permeable due to the amount of gravel in the subsoil, which enables excellent drainage. The climate is semi-arid Mediterranean with a strong influence of the Andes Mountains. This is the coldest part of the Maipo Valley. Its pronounced daily temperature oscillation of approximately 18ºC extends the grape ripening process, concentrating and intensifying its aromas.
Review:
Black pepper and cherry give way to hints of chocolate after some aeration in the glass. The same notes show on the palate and blend with bell pepper. This red comes from the alluvial soils in the D.O. Puente Alto and is full bodied, with a firm structure. Moderate acidity is enough to freshen up the finish.
-Wine Enthusiast 92 Points