“If you can still find them, 2001 is a mythical vintage in many Spanish viticultural areas.”
Robert Parker wrote this over a decade ago and based on my recent tasting of Rotllan Torra’s 2001 Tirant, it still holds true.
According to the Catalunya website, Jordi Rotllan Torra and his family founded the Torroja del Priorat winery in the early ‘80s. Supposedly the small mountain village was a popular vacation destination for the wine distribution family from Penedes when Jordi was young. When they realized the amazing potential of the region, they purchased the vineyards and the facility built in the 17th century by Carthusian monks of Scala Dei in a Renaissance style with Cistercian influences. “From the start it was designed as a cellar, with an enormous capacity of one million litres of wine.” Dug into the ground with stone and mortar, allowing for constant temperature and humidity
From picking fruit in Bordeaux during the 70s to producing music videos that earned him a Grammy nomination, Scott Palazzo clearly has the “midas touch”. He’s now the rock-and-roll winemaker who’s crafting world-class wines in Napa Valley. He produces three cuvees, all well-known among wine insiders, but probably not getting the notice that they merit! Thomas Keller, owner of The French Laundry, was so impressed by Palazzo’s wines that he asked Scott to create an exclusive wine to serve in all his restaurants.
When I saw the 98 point score that James Suckling awarded the 
The Lisini estate, situated on the southern side of Montalcino very near Sant’Angelo in Colle, dates back to the 16th century and some buildings are over 700 years old. To say that this is a property and family steeped in history and tradition would be an understatement! Their more recent past includes charter membership in the Brunello Consorzio, one of only 25 producers at the time, and the family matriarch, Elina is a past president. She was a fixture in Montalcino her entire life and with her family, was dedicated to the production of the highest quality Sangiovese Grosso.
In terms of Valpolicella, one tends to think of the wine as simple. That is until you talk about the Valpolicella that is produced by Dal Forno. His wines are anything but simple. Antonio Galloni even goes on to say that because “the Valpolicella is made from 100% dried fruit, it makes it more of a second wine of the flagship Amarone than a true Valpolicella.” 
“What’s new & exciting at Sokolin?!” Is a question I get asked quite frequently, so I thought I’d share with you what’s hot right now. The 2014 Burgs are just starting to roll in, and the White Burgs in particular happen to be the hot wines at the moment. One reason, obviously, is that we’re in prime time season for drinking white wines, but also because they’re ridiculously good. Antonio Galloni said they’re in “..the 
In many circles, Burgundy is considered one of the most challenging regions to master by even the most proficient wine connoisseurs. When I came into the business I vividly remember my mentors telling me “don’t worry, one day Burgundy will just ‘click’ but until then, keep studying.” They were right and eventually it did “click” and now, like countless others, I am completely head over heels in love with Burgundy. My passion for Burgundy does not end with the wine itself, but extends to encompass all that goes
Chablis is a wine for oysters…
The Bachelet brothers, Alec and Marc, are a bit new to the winemaking scene having started their endeavor in 2005. They cut their teeth working for other winemakers until, with the help of their father and uncle, they purchased 10 hectares and rented another few, all of which they farm with no insecticides. 
