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Natura Carmenere 2011

This red leads with a licorice note, giving way to juicy plum and kirsch flavors that expand with hints of tobacco and smoke on the robust finish. Drink now. 14,000 cases imported.—N.W.

Date posted: March 5, 2013

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Natura Sauvignon Blanc 2012

On the lean side, with passion fruit, citrus zest and fresh-cut herbs backed by crisp acidity and a saline-accented finish. Drink now. 15,000 cases imported.—N.W.

Date posted: March 5, 2013

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Natura Carmenere 2010

BEST BUY Dusty blackberry and dark plum aromas come with spice, particulary pepper. Feels crisp, juicy and tight on the palate, with plum, cherry, red licorice candy and peppery flavors. Dry on the finish, and only slightly herbal overall. — M.S. (2/1/2012)

Date posted: March 4, 2013

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Tufaie 2010 Soave Superiore Classico DOCG

Tufaie gets its name from the chalky tufa stone deposits that characterize its vineyard soils. That quality adds a pristine, dry quality to the wine that works very nicely with its sweet melon, sage and stone fruit aromas. — M.L. (8/1/2011)

Date posted: March 4, 2013

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Tufaie 2010 Soave Superiore Classico DOCG

This gold straw Soave reveals ripe yellow fruit and minerals on the nose and palate. It’s savory, delicious, beautifully balanced and a wonderful value. Tufaie is a blend of 90% Garganega and 10% Trebbiano grown on hillside vineyards and goes through partial malo. The chalky tufa stone on which Garganega grows lends its name to […]

Date posted: March 4, 2013

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Soave "Retro" 2011 Soave Classico DOC

The entry level Bolla Soave is clean, fresh and easy drinking. Lightly aromatic and floral, it is medium weight in the mouth with notes of citrus and crisp acidity. It’s extremely good value. A blend of 90% Garganega and 10% Trebbiano di Soave, the grapes are hand harvested and fermented in stainless steel with the […]

Date posted: March 4, 2013

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Soave 883 Selection 2011 Soave Classico DOC

Bolla makes another Soave Classico labeled 883 Selection marketed to the restaurant trade; made of 100% hand picked Garganega fermented in stainless steel and given extended time on the lees, it has good weight and richness with a nice leesy note on the palate.

Date posted: March 4, 2013

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