(2024) Inama is a well-known name for Soave, but here we have 100% Carmenère grown onhigher, south/south-east slopes of iron-rich clay over limestone. It was matured in 35% new French oak barriques, plus second use barrels, for 12 months. It spends around 30 months in total being matured, before being released onto the market. There's a plush and sophisticated feel to this wine immediately, notes of violet and cassis over cedar with some tapenade notes. Velvety and smooth on the palate, the creamy black fruit is firmed by dusty tannins, and perfectly pitched saline acidity. Coffee and chocolate bottom notes complete a convincing picture.
(2023) I've always really enoyed this zero dosage cuvée from the family-owned Juve y Camps, made from the three traditional Cava grapes. It is dominated by Xarel.lo, and aged 36 months on the lees in bottle. As always, I get a custardy impression on the nose, but a lovely floral, floating note of delicacy above. Mouth-filling, luxurious bubbles, plenty of fruit sweetness despite the zero sugar, and a shimmering elegance into the finish. Delightful and delicious.
(2020) A desire to make Bordeaux-style wines is one thing that fuelled Hans Herzog's move from Switzerland, and thankfully this is a beautiful blend of equal parts Cabernet Sauvignon, Cabernet Franc and Merlot. Very juicy, intense, a nice level of green pepper and herbs from the Franc, meaty, nutty and a plummy too. Balsamic, plummy and very grippy, as always, strong acidity and very grippy tannins and concentration, but ripe and fine.
(2018) A highly unusual sparkling wine from Masi, masters of Amarone, who have used the same appassimento technique, drying grapes on straw mats, for the 25% Verduzzo in this blend, which is fermented along with 75% freshly-harvested Pinto Grigio. It's made by the charmat method as used in Prosecco, and has clear similarities to a good Brut Prosecco (this has around 9g/l of residual sugar), just a gentle effervesence and more of a herby and lemon peel grippiness on the palate, pear fruit and a bit of interesting texture too before a dry, nicely tart apple finish.
