Wines

Harvested from a sustainable, 31-year-old, .82-hectare plateau vineyard planted on clay-silt soil and with a western exposure. The wine is matured for 11 months on fine lees in neutral oak. Bottled with light bentonite fining and unfiltered.

The wine ferments in stainless steel tanks. Native yeast. The wine is then matured on fine lees until bottling in the following June. No malolactic fermentation.

93 Points! A wild and exotic white with pineapple and cooked-pear character that turns to baked pears as well. Full-bodied, dense and layered. 70 per cent semillon and 30 per cent sauvignon. - JamesSuckling.com

93 Points! A textbook example of excellent dry white in 2023: you get the sumptuousness of ripe Sémillon with nectarine juiciness and the verve and citrus punch, in this case kiwi, from the Sauvignon Blanc. No malolactic fermentation to maintain acidity, given the summer heatwaves, and voilà. This wine also has some classy pear on the finish, but above all a juicy mid palate. - Decanter Magazine

93 Points! A timid nose of pears, grapefruit and nectarines with stony austerity. The medium- to full-bodied palate shows precise texture and a growing saline note that adds complexity, turning incisive yet textural. Drink or hold. - JamesSuckling.com

96 Points! The 2024 Otira Glacial Stones Sauvignon Blanc is just such a fantastic wine. I love it every year. Mineral tension, poise and elongated shape are the hallmarks of this wine. The wine has a smell of fresh sheets, crisp, crushed shells, white spice and ocean air. I appreciate the length and stretch of this wine—it fully extends and lingers, and there is a textural pulsing and undulation. It is truly excellent. 2024 was a warm vintage and produced wines of amplitude and volume, yet here the terroir has compressed the fruit into its own shape. So, with the coupling of the season and the terroir, we have this. It's a triumph among triumphs. The numbers of this wine are mad/impressive to behold: very low pH (2.97), a good level of total acidity (6.5) and 14% alcohol. Years of high-density planting and organic management (since 2010, certified 2013) in this place has enabled a wine of balance to achieve these numbers. - Erin Larkin, robertparker.com

100% Biancu Gentile, Vin de France A native white variety in Corsica, lower in acidity than vermentinu but with more intense aromatics and texture. 100% destemmed. Direct pneumatic pressing, 8 days skin contact. Fermented in concrete egg. Aging 8 months on fine lees in steel tank. No fining, cold settling and light filtration before bottling.

100% Vermentinu grown on sandstone with south/southeast exposition. 100% destemmed. Direct pneumatic pressing with 48h-72h skin contact. Temperature controlled fermentation with native yeast in stainless steel tank. 8-9 months on the lees. No fining, cold settling and light filtration before bottling.

92-94 Points! The 2023 Le C du Sec du Château Closiot, a 100% Sémillon wine that underwent malolactic fermentation and matured in one-quarter new barrels, reveals aromas of ripe orchard fruits, baked pear, vanilla pod, white fruits, lemon and spices. It is medium to full-bodied, with a textural and layered palate that includes a fleshy core of fruit, bright acids and a deep, concentrated mid-palate, concluding with a long, chalky and tense finish. Crafted by Jean-Marie Guffens, this promising wine offers a broad drinking window, indicating its potential for both immediate enjoyment and aging. - Yohan Castaing, robertparker.com

The organic Col di Corte 2021 Verdicchio dei Castelli di Jesi Classico Superiore Anno Uno has some fresh, grassy aromas on first nose with field flower and chamomile. It delivers a lean approach to the palate and takes on more volume along the way with candied fruit, lime and crushed stone, finishing lively and zesty.- Monica Larner, robertparker.com

From two plots in the lieux-dits of “Sous les Cloux” and “Les Vignes Blanches” (combined .47 hectares) — vines were planted in the 1980s and 2000s.

From 1.18-hectare plot in the lieu-dit of Les Godeaux, which is just above the heart of the 1er Cru Pinot Noir sites of Savigny—vines were planted in the late-1970s.

From the inporter: Mainente’s Garganega and Trebbiano di Soave vines are planted on steep terraces overlooking the town, and with 60-80 years of vine age, the flavors they coax from the patchwork terroir of clay, black volcanic fossils, and pure, white limestone conjure up a “steelier” Bourgogne Blanc, but with the flavors of white melon, orange zest, and bitter almond, so prized in the whites of the misty Po Valley. Work in the cellar is clean, but no-frills, with the Mainente brothers preferring concrete over inox (when possible) but experimenting with larger casks for certain cuvées. For our opening order, they agreed to let us pick our favorite Soave vineyard from their holdings, and create a bottling exclusively for the US, which we chose to declassify to “Bianco Veronese IGT” to highlight the larger Verona region over the Byzantine Soave and her 33 recognized crus.