Chateau Bonnet 2008, Champagne Billecart Salmon NV, Tenuta di Argiano Brunello di Montalcino 2010 an
The fact that Chateau Tour Bonnet has been followed by us since vintage points to our trust in it quality. It's not a block buster; it's market appeal lies in its palate smoothness and intense bouquet. Of mixed fruited, it's round and fine on palate. Medium finish reflecting elements of classic 'seeweed' and minerality. As rightly put by Robert who opined that Tour St.-Bonnet’s wines are always well-made, under-valued, Chateau Tour Bonnet 2008 tastes like a mini-version of the well-known Pauillac, Grand-Puy-Lacoste.(DD90).
The Champagne Billecart Salmon NV Brut Reserve is a pretty, introspective wine laced with bright, citrus fruit, flowers and minerals. Medium in body, the wine reveals plenty of length and focus, with a crisp, refreshing finish. The Brut Reserve is a great introduction to the elegance of Billecart-Salmon - WA90, WS00, DD90. We found that this Billecart Salmon iseven more elegant than most branded NV champs, giving almost like the most rounded Cuvées inter alia with the cleanest palate and eternal, seemingly ageless styling. If you have been tasting too much VCP and Moet these days, why not for another classy change?(WA90 WS90)
Tenuta di Argiano Brunello di Montalcino 2010 is still a baby.
It shows the strong notes of red cherries, tobacco, cedar and underbrush, all supported by a very firm tannic spine. With subdued perfume and strong structure to develop positively for a number of years. 12 months in French oak (which is mostly felt in the wine’s textural richness) and completed its aging in cask. This is not the wine to drink now. Patience will be awarded. 2010 is one of the best vintage of Brunello di Montalcino and surely this wine will improve over time.(WA 95 JS 98)
You cannot go wrong with Fontodi Chianti Classico, particularly vintage 2009, which gives pleasurable experience from now on to at year 2018. Tight rim. A full nose of rained pattered violets and roses. Cherries and strawberries at the risk of over generalizing; classy bon bon and earth. Yes, that's Tuscany, recalling undulating greens and hills. LInear acidity and hence struvture, juicy ad Burgundian. (WA 92 JS 93 WS91).