Translated to “the friend of crustaceans,” and sporting a label design depicting illustrations of shellfish, this wine undoubtedly marries well with creatures from the deep sea. Briny, crushed stone minerality instantly charms, lithe and electric. Lemon sorbet and tangerine blossom make for a scintillating white.
This is a traditionally styled Cabernet from Chile, which is to suggest that it shows aromas of eucalyptus, dried herbs, and cedar despite tasting fully ripe on the palate. I admire wines in this style, but they are becoming ever rarer. It shows excellent aromatic complexity along with medium body and an interesting mix of fruity and savory flavors.
A study in contrast, this 100% Tempranillo is supple yet taut, aristocratic yet unstuffy. There is a dynamic interchange of unexpected flavors, from tilled earth and plum and violets to pound cake, smoked char and cherries jubilee. The balance and elegance and lingering intensity is pure delight.
The nose offers an array of aromas, including yogurt and creme fraiche and a touch of leesiness. The wine is charged with an effervescent gusto, and pleasant flavors unfold, including hawthorne and lemon zest and even a hint of pie crust.
Brushy and dynamic, with red beets, cinnamon tea, and blackberry pie. Black pepper surges on mid-point, glazing the palate with super-charged red, black, and blue fruit. Great value!
Tarry and dense, with sturdy tannins, aged 28 months in 100% new French oak, with additional bottle aging. It’s a high-powered Syrah with silky tannins, speaking to grilled meats and garrigue. New leather wraps around blackberry and purple plum skin, with an undertone of cigar leaf washed in black tea and cedar.
A blend of 59% Cabernet Sauvignon, 26% Merlot, 11% Cabernet Franc, and 4% Malbec aged 28 months in new French oak, with additional bottle aging. Chewy and fleshy, balanced tannins give way to black plum, graphite, and plum pith. Dynamic, as are all Lorenzi reds, this red’s superpower is its backbone.
Indulgent notes of sweet cream laced with basil and hazelnut stretches broadly across the palate. Lemon curd and salty pear are sparked by a fine acidity.