Press Reviews: September 2020

by Eve-Marie Letondel

Our latest press mentions in September: The Telegraph and The Guardian.

Benefit from our case price discount in red by buying any 12 bottles from this selection – in a mixed case of your design or simply by the dozen.

The Guardian, Should we be impressed by ‘reserve’ wine?, David Williams, 20/09/2020:

2016 Bissoni Riserva
2016 SANGIOVESE Riserva Bissoni
£25.95 | £23.50
Review: ‘The other part of the world where the concept of reserve is protected by wine laws is Italy. As with reserva in Spain, Italy’s riserva describes a winemaking recipe rather than being a synonym for quality, but some of Italy’s very finest wines – including classics such as Giacomo Conterno Monfortino Barolo Riserva from Piedmont and Biondi Santi Brunello di Montalcino Riserva from Tuscany – do fit the legal bill. Whenever I’ve had the chance to taste these magical wines, questions about the precise amount of time they’ve spent in an oak barrel have seemed a little pedantic – and I feel the same about Rafaella Bissoni’s gorgeous Sangiovese Riserva. Made from the same variety, sangiovese, it’s aged for 18 months in oak, and 12 in bottle before it’s released – a riserva that really does feel special.’

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The Telegraph, Meet the M&S wine buyer who now makes her own on a beautiful Croatian island, Victoria Moore, 18/09/2020:


2018 BILBO Saint Saturnin Domaine de La Réserve d’O
£21.50 | £19.95
Review: ‘Redolent of warm sunshine, damsons, dark fruits and dried herbs. The grapes are grenache (with cinsault and a little syrah), and it’s made in the foothills of the Massif Central. The feel is sumptuously enveloping, smooth but with a savoury edge.’

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The Telegraph, Why everyone has been buying beaujolais this year – and the best bottles to stock up on, Victoria Moore, 11/09/2020:

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2018 CÔTE DE BROUILLY Les Grillés Domaine Chevalier-Métrat
£14.50 | £12.95
Review: ‘This ripe and yet tantalisingly tangy brouilly remains one of the best wines I’ve tasted all summer. It’s from a family domaine, all juicy redcurrants and iron. Best served slightly chilled, say with herby roast chicken, or cold roasted pork with fennel.’

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