Greg scored this wine: 89/100

A plush, generous, velvety wine from Villa Annaberta (Cottini Vini). It is a blend of Corvina, Corvinone, and Rondinella. These wines balance their high alcohol effortlessly, so do not be afraid. It adds texture and oomph. The colour is a pretty and developed ruby/garnet. It's mature and ready to go now, but it will be drinking nicely for at least another five years. Soft, brooding aromas of stewed plums, christmas cake, lavender, violet, charcoal, blackberry coulis, graphite, cherry, worn leather, and cola. The palate is rich. Cherry sauce, blackberry, warm Christmas spices, and chocolate. These can be intellectual wines to sit and discuss with friends, but if that isn t your speed they tend to be crowdpleasers. They rich and satisfying. An ideal pairing would be braised rabbit with mustard and fennel, but I won't say no to pizza or bbq with wines of this quality.

Greg scored this wine: 91/100

Annaberta s ripasso does a good job of providing the consumer with a reliable, aromatic, and rich red. This style can be made of a a number of varoetals. This one is Corvina, Corvinone, and Rondinella. Nice deep ruby/garlet colour, and extroverted aromatics. Smoke, cherry, leather, clove, chocolate, and vanilla from the barrel regimen (they use both large and small barrels as well as steel to balance out their cuvees - this is true to their Amarone too). The tannins are not over the top - just enough to have a good amount of life and energy. Fresh cherry, smoke, some game notes, and a long smooth finish. A short decant helps. Annaberta, a winery immersed in the many styles of Venetian wines, are centered in Caprino Veronese. They are a subsidiary of Cottini Vini. They manage their own vineyards as well as purchase from classico and non-classico areas. A wonderful value for an impactful red! Paired with fresh garden vegetable soup and prosciutto.

Greg scored this wine: 90/100

All around gushy Shiraz. Excellent price for a rich but balanced new world red. It is 100 percent Shiraz aged in both American and French oak for a year (new and used, if you were wondering). Virtually opaque purplish red, it has a wonderful nose of cherries preserved in liqueur, followed with cocoa, earthiness, and a faint spiciness (brown baking spice mostly). High alcohol is hidden by voluminous cherry, plum, and berry on the palate. Acidity is there, so it isn't a sin to count this as a fruit-bomb. The chocolate is there, but there is honestly a lot of fruit here too. Easy choice for those who love a cracking big red. It actually has great acid to cut through better cuts of beef. It also went superbly well with lamb shepherd's pie.

Greg scored this wine: 91/100

Marsannay is the most northerly of the main drag of appellations in Burgundy. It is a priviledged spot in that is the only AOC there permitting white, red, aaaaand rose. That is particularly fitting considering how bright and energetic their reds are. Like their neighbours, the soil is jurassic mixture of rendzina (toplayer erosion) with clay and limestone underneath. It gets much more complicated that this based on vine age and specific climat differences (there are several dozen areas with distinct soil/aspects that make them distinct in this tiny area alone!). If you are getting the impression this is a complex wine, you are right. Light garnet, with ruby and orange at the rim. Aromatocally, quite a bit of cinnamon bark, coffee grounds, cooked cherry, earth, tomato leaf, and old leather. The palate has more cooked red fruit, woth lingering spice. Cinnamon and bay. Medium bodied, funky, and delicious. This oneis in its window now and I wouldn't keep it too much longer. It is giving itself over to tertiary age flavours and will become less distinct from here on outward, but it has survived admirably.

Greg scored this wine: 89/100

John Howard Cellars Megalomanic Pinot release is a delicious addition to the portfolio. They have a specific elevation and aspect they claim as one of their many advantages. The deft hand of Sebastien Jacquey helps too. Excellent guy! Makes great wine - especially Burgundian varietals. This one is elegant, soft, dry, amd aromatic. Pale ruby, and with plenty character. Cherry, rose, rooibos tea, and a bit of earthiness. Drinking it, it was surprising to see it carried 14 percent alcohol. Nice upfront fruit on the palate. Red fruit and some smoke and earthiness again. Pair with smoked salmon or some prosciutto. The common denominator amongst Pinot Noir production is that the season is challenging. It is a hard grape to grow and even harder to get "just right." 2017 was one of those vintages that doesn't get enough praise. 17 began terribly amd a perfect end to the season saved it. It is also bookended by great vintages, so people look to 16 and 18 instead. Bah! Ridiculous! Especially for Pinot, the extra hangtime we see on this pinot gives it texture and phenolic character... Not to mention slightly higher alcohol than is typical for cooler climates.