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where the oak and baking spice get room to talk
employing methods unchanged for over a century—extended maceration
and minerality
Les Cazetiers is one of Gevrey-Chambertin's truly great premier crus
Honorio Rubio bet on everything else — the whites and claretes of Rioja Alta that most bodegas treat as an afterthought
Le Ragnaie, Rosso di Montalcino, 2015 b2b-only where the oak and bakingRosso di Montalcino is meant to be drunk young, which makes a decade old bottle an uncommon thing, and Le Ragnaie's version has the frame to have earned it. Riccardo Campinoti farms the highest vines in Montalcino, with parcels climbing to 600 meters, and that altitude is exactly what preserves the lithe, lifted feel that separates a great Rosso from a thinned out Brunello. Everything here is traditional to the point of stubbornness: native yeast
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