The region for Nebbiolo d’Alba DOC (Denominazione di Origine Controllata, Italy’s most common controlled appellation) is contiguous to the much more prestigious Barolo DOCG (Denominazione di Origine Controllata e Gaurantita, Italy’s nod to the most famous, and tightly regulated, appellations). The soil and aspect are similar, but perhaps the wines are not quite as fine. Yet in the hands of an outstanding producer, a Nebbiolo d’Alba can often rival most Barolos: this is just such a case. The grapes 
come from the villages of Monforte d’Alba and Diano d’Alba at elevations of about 1200 ft above sea level. The vineyards have a near-perfect south-southwest exposure, and the soil is made of calcareous clay, similar to that of most of Barolo.
Damilano was founded in the late 1800’s by Giuseppe Borgogno, grandfather to the current owners, Guido, Margherita, Paolo and Mario Damilano. They have property in some of the most famous vineyards in Barolo, but also make excellent wines from property in neighboring Alba, often for a quarter of the price of their Barolos. Giampero Romano, one of the most famous viticultural experts in Italy, manages all of their vineyards (both leased and owned) and garners consistently excellent results. The wines are made by Giuseppe Caviola, another gifted technician, who is just beginning to receive the critical acclaim he deserves.
Just under 12,000 cases of the 2006 Damilano Nebbiolo d’Alba were produced. The wine is harvested, then allowed to sit on the skins for 10 days before undergoing a temperature controlled, cool fermentation (to harness the fruit characters). The wine is then transferred to French oak barriques (225 L barrels) that are about 50% new, 50% one and two years old, to age for 16 months. The resulting wine has a firm, velvety structure, a snap of crisp fruit acidity, and lots of lovely violet and black fruit aromas, along with hints of more exotic spice and leather. Try this wine with with poultry, pork, red meat, Copper or Yukon River Salmon, or with hearty first courses such as roasted or grilled vegetables and hard, salty, cheeses. Drink now-2017.
fact needs it to ripen (thus the name Estrangle Chien, the dog strangler, in France), and Alicanté, with its hot Mediterranean climate and extra sunlight reflected from the sea delivers heat in abundance. Alicanté also has very poor soil, high in limestone and poor in clay and fertile humus, that stresses grape vines and provides excellent drainage. For an added treat, the region is full of really old vines.
in 1999, and has set out to prove that it is a world-class wine region. Based on his results so far, I agree.
Côtes du Ventoux is the name for the large and diverse area in the Southeastern corner of the Rhône Valley that ecompasses all of the land affected by Mount Ventoux, by far the tallest and largest geographical feature in the South of France. Because of the cold air sliding down the sides of the mountain, this area is cooler and sees more rain than neighboring areas of the Rhône and Provence, and has much cooler nights after the still-blisteringly hot days in the middle of the summer. The area is also sheltered from the Mistral (the cold, persistent wind that blows from the north down the Rhône Valley in the fall, winter 
and spring and stunts the growth of everything). The resulting wines are similar to those in the rest of the Rhône, but with more delicacy and fresher fruit.
The Elquí Valley
feet above sea level) provide the cool climate that makes powerful, complex, vibrant reds, and near dessert conditions which further challenge the grapes (this is good!). The region is also beautiful: a picturesque river valley, high in the Andes.
or consult for many of the best wineries in Chile. Chono is different, because is his own, and the love is very apparent. The winery is named after the ancient Chono tribe that lived in the area.
Château Capion
Franc along with Syrah. The vines face Northwest (to limit direct sun exposure in this very hot region) and are further benefitted by the cooling influence of the nearby forest and the Gassac River. All of these factors allow them to keep the grapes on the vines for longer and produce more balanced and complex wines.
This wine qualifies for the ugliest label award in this month’s shipment (thank goodness it tastes so good).
wned Trapiche. Now, having sold Trapiche, his son Carlos is free to run the family estate with a total commitment to quality.
The Tomero has been a key character in the vineyards in Argentina since 1833. Tomeros controlled the water supply for each district in the province and regulated the channeling of the meltwater from the Andes to make certain that every user receives his fair supply. The tomero’s main tool was locks on the sluice gates of the irrigation channels that had been built into the vineyards. By openning the gates for set amounts of time he could make sure to give each vineyard its rightful supply of water.