Bordeaux 2018

It was Francesco Tonninelli (from Enoteca Castagnetana in Castagneta Carducci) who, over the last years, introduced me to the most interesting wines from Bolgheri (Tuscan west coast). As a result I visited Grattamacco in 2008, and this year Le Macchiole . Le Macchiole: the vineyard behind the cellar, with the typical pine trees on the background (on a rare cloudy day). Bolgheri is a modern Italian wine area: the development towards today’s typical Bolgheri wines has only begun in the second half of the last century. Grapes have been grown here since long, producing more or less anonymous, local wines. But today’s famous wineries are mostly the result of investments from newcomers, people from the classic Chianti and Piedmont regions (for more details also see the Grattamacco-story from last year). In contrast, Le Macchiole emerges from the local winery from the Campolmi family, originally about 4 hectares producing Sangiovese and Trebbiano/Vermentino. The old winery was located

This is what I should do: scale up Bolomey Wijnimport and add Italian wines to my portfolio. I love exploring wines from different countries, but only with Italian wine I repeatedly feel the inclination to do something with it, to start importing it. I love France and its wines, and in the same, but totally different manner I love Italy and its wines. The diversity, the classic originals such as Barolo and Brunello, side by side with original modernists such as those from the Bolgheri region. And all that in a country with unparalleled beauty – the Arcadian landscape, the ancient culture, the untouched villages, the climate, the elegantly dressed and good-looking people, the delicious food… These days I am relaxing at the Tuscan west coast. Just around the corner from Bolgheri, the young wine region where, at its best, totally seducing deep velvet reds are being produced. These are the result of the Italian sun, soil and spirit at the one hand, and French grape varieties and winemakin

Dwayne Perreault - It can get very hot in Piedmont, and this is primarily red wine country, but fortunately white wines are also made to quench the thirst of locals and visitors on sweltering sunny summer days. The favourite house wine of most osterias is made from the Favorita, an uncomplicated grape which renders fruity, quaffable wines. More complex whites come from the Arneis variety, with its distinctive tones of apples and chalky minerals. Amphitheater-like landscape of Roero But in introducing the wines of Giovanni Negro , I want to begin with something more rare than a white Piemontese truffle, and just as delicious: his Roero Arneis Spumante Extra Brut 2005, a beautiful sparkling wine made in the traditional method, with two years bottle ageing with lees contact. Thank goodness someone had the common sense to do this, for as we all know, nothing refreshes better on a hot day than a bottle of bubbly. Negro is the only producer in the world to make a sparkling wine from 1

It is time to give a sign of life. But what to write about this evening? Should I mention the smell of lime blossom and honey in the just-not-dry (sugar 15 gr/ltr) Vouvray "Le Peu Morier" 2006 from Vincent Carême that I am drinking right now? Last weekend I presented Carême's dry Vouvray at a public tasting. Some people do not know what to say, and some people get very excited. A good sign, I like these extreme reactions. Especially from those people who DIG! the wine, and almost get emotional. Or should I mention that La Revue du Vin de France writes: "Bordeaux 2006 très prometteur, 2007 trop cher"? I am still glad I didn't stock any 2007s . Not that the 2006s are easy sells, but... they are promising! And some are delicious already. Or should I mention that more and more of my customers get hooked on the - original - wines from Orléans that I import? Dutch wine writer Harold Hamersma just wrote an article about both the red (pinot meunier 80%, pinot no