I first sat down with winemaker Chris Phelps almost two years ago, diving into his remarkable journey. Having worked at the likes of Dominus, Caymus and Inglenook, it was chance – or maybe fate – that led him to establish his own wine label, Ad Vivum, in 2007.  He was sitting above a tank of just-fermenting fruit when he was struck by a “coup de foudre” – falling instantly for Sleeping Lady Vineyard, a site farmed by his good friend Larry Bettinelli. He bought the half-fermented must, and has continued to do so every vintage since.  The specific blocks that filled that tank sat up against the Mayacamas at the very top of the vineyard, which is the southernmost site in Yountville. Here, the vines are shielded from the blaze of the afternoon sun, preserving acidity and aromatics in the fruit, while a flow of underground water allows the site to thrive in even the driest of years. Each year, from just 1.5 acres of Cabernet Sauvignon, Phelps crafts another expression of the site.  The exact parcels have shifted very slightly over time. In 2007, the vines were all Clone 191 – the clone he felt was best on the site, but the block needed replanting so they started using fruit from an adjacent plot, planted with Clone 7. After a “carefully thought-out dance” balancing the two plots, the 2024 vintage marks a return to using fruit only from the original plot, now replanted with Clone 191 (and known as Clone 34, which is genetically identical to 191).  Phelps left his day job (working for other wineries) at the end of 2023, finally able to focus exclusively on Ad Vivum, as well as a newer project with his son Josh (Coil Wines). Although we’d tasted the current releases before, earlier this month we were able to taste a trio of back-vintages for the first time. They reinforced how special this site is, as well as Phelps’s talent when it comes to capturing it in bottle.  The three vintages we tasted were 2016, 2017 and 2018 – three very different years in Napa. All three, however, manage to combine great freshness with Napa polish – creating wines that are surprisingly approachable already.  2016 Ad Vivum  In Phelps’s words, 2016 was “a classic Napa vintage”; the weather was warm at the end of June, allowing the vines to focus on fruit ripening, while autumn brought cooler weather. Phelps harvested from 7th October, fermenting in 21% new French oak (the rest in stainless steel), with a total of 19 days on skins prior to maturation for 18 months in 65% new French oak. It has always had “a seamlessness”, Phelps noted, and that’s certainly true tasting the wine.  The nose offers sweet, dark fruit, graphite purity and hints of lifted florals as well as an herbaceous edge. The palate is linear and pure, with mouthwatering acidity and a savoury core of ripe fruit, sweet cassis and ripe tannins that provide a drying grip on the finish. Although the oldest of this mini-vertical, it almost feels the youngest and will certainly benefit from additional time in bottle. A blend of 56% Clone 7 and 44% Clone 191 Cabernet Sauvignon.   2017 Ad Vivum  The 2017 vintage is one that will forever be remembered for its wildfires in Napa, although fortunately Ad Vivum wasn’t impacted by them. After an early budbreak, the growing season was marked by three heatwaves – in mid-June, at the end of August and in mid-September. Having a cooler site, shaded from afternoon sun and with sufficient water reserves was key for Phelps. He harvested from 5th October, bringing in 55% Clone 191 and 45% Clone 7 Cabernet. It was fermented in 25% new French oak, spending 20 days on skins in total (Phelps noted how easily colour and tannin came in this hot vintage), before being aged 17 months in 70% new French oak.  The nose here is bright and perfumed, combining sweet dark fruit – black cherries and blackcurrant – with floral lift and pencil lead. There’s a glorious purity to the fruit here, which follows through onto the dense yet fresh palate, displaying a juicy elegance. There’s a satisfying chew to the tannins, firm yet velvet-like, framing the waves of fruit that flow towards to the long, saline finish. Mouthwatering and moreish, this is hard to resist now.  2018 Ad Vivum  Although the 2018 vintage in Napa started with relatively late budbreak, cooler, even temperatures made for a long growing season, and producing relatively plentiful yields – yet without any dilution, thanks to the extended season. Phelps harvested from 17th October, with the blend moving back towards around two thirds Clone 191 Cabernet from the original block and a third Clone 7. Fermented in 25% new French oak, Phelps left the 2018 on skins for 23 days – slightly longer than other vintages, feeling structured fruit needed more time to reach its potential, echoed with its maturation in 75% new oak for 20 months. Phelps notes how generous this wine has been from the beginning, but has developed further opulence and depth in bottle.  This is a beautiful wine: the nose is intense, exuberant with dark fruit and a satisfying herbaceous edge. Although the blackcurrant and black plum fruit is beautifully ripe and smooth, there’s bright acidity that brings gorgeous freshness – making for a lithe and vibrant palate. The tannins are round and sleek, lending effortless structure, while there’s a saline, savoury edge to the long finish.    Explore all current Ad Vivum listings, including a mixed case of 2016, 2017 and 2018, or read more about California   

Since 2007, Chris Phelps has been working with just 1.5 acres of Cabernet Sauvignon in Sleeping Lady Vineyard in Yountville. The resulting wine is Ad Vivum, a beautiful expression of this special site. We sat down with Phelps to taste through a mini-vertical of the project 

Exploring Chris Phelps’s Ad Vivum Napa Cabernet Sauvignon wine from Yountville’s Sleeping Lady Vineyard through three vintages, 2016, 2017 and 2018 

Tasting Ad Vivum Napa Cabernet Sauvignon – 2016-2018 

Tasting Ad Vivum: 2016-2018 

As we commented in our 2022 report, vintages in Napa are, it seems increasingly defined by extreme conditions. The 2023 harvest, however, was – as Neil Bernardi MW, COO at Colgin described it – “remarkably unremarkable”.  “It was a calm and collected vintage,” said winemaker Cathy Corison, who has been making wine under her eponymous label since 1987. “There was nothing that forced your hand. It wasn’t too cold, it wasn’t too hot, it wasn’t rainy. We had the luxury of time.” For Corison, it was an exemplary vintage, easily one of her favourites – although she’s not quite ready to declare it the best vintage of her career (yet, at least). Corison is not alone in such praise: throughout the valley, whispers about 2023 have been growing louder, with the vintage felt by many to be one of the best in recent history.   Weather during the year was unusually cool at times, but largely uneventful. Looking back to the months before the growing season kicked off, however, Northern California received historic levels of rainfall. With a classic Mediterranean climate, the winegrowing regions of California experience warm, dry summers, with most rain falling between October and April.  In the drought years of 2020 and 2021, Napa received a scant eight and 10 inches of rain respectively. The 2022 vintage brought welcome relief, with 26 inches of rain measured in Oakville – just about average as measured against the past 10 years. Records were smashed in 2023, however, with an astounding 58 inches of rain measured between the close of the 2022 and start of the 2023 harvest. Local reservoirs were filled to the point of overflowing, and many vineyards in lower-lying areas were under water at points during the winter.   The rain stretched into May, punctuated by heavy fog and, with soaked soils and overcast skies, budburst was delayed by about two weeks. Although most winemakers on the valley floor reported excellent fruit set, resulting in higher-than-average crop loads, this was not the case everywhere. Up on Spring Mountain at Philip Togni Vineyard, winemaker Lisa Togni explained that incoming rainstorms reach this part of Napa first, and heavy cloud cover often lingers at peak level. Humidity and wind can hinder pollination, lowering the number of berries on each cluster. Yields at Togni, while not historically low, were much lighter than average in 2023. In stark comparison, Sam Kaplan, winemaker for Arkenstone and Memento Mori, reported having to thin “aggressively” during the growing season, with higher-than-normal potential yields thanks to large, perfectly formed clusters.   Springtime temperatures were cooler than average, a trend which would continue through the summer. In June and July, temperatures never exceeded 90°F (32°C) – highly unusual compared to every vintage in the past decade, and, while August warmed up slightly, there were zero major heat events. “Bad things can happen in the first week of September,” noted winemaker and viticulturalist Steve Matthiasson. Most Napa winemakers collectively hold their breath around Labour Day weekend, now notorious for heatwaves and wildfires. In 2023, however, extreme weather never materialised. Moderate, slightly lower-than-average temperatures persisted throughout September, and as the weeks ticked by, the fruit remained on the vine, slowly and steadily accumulating sugar and flavours.   For many producers, the biggest challenge of 2023 was being patient. Given the heat spikes in recent years, Togni said she was fully prepared for harvest by 15th August. Twice she scheduled pick dates only to call them off at the last moment when additional sampling showed that the ripeness was still not at the desired level. Finally, harvest began at Togni on 2nd October – a huge difference from 2022, when harvest started on 23rd August.   As the harvest season stretched on and temperatures remained steady, the potential for rain became worrisome. With fruit projected to be hanging in mid-October and even later depending on site, the chance of rainfall increased. This also did not happen. “Everything was just perfect,” said Myriad winemaker Mike Smith, noting that while the vintage conditions were certainly unusual for recent history, in many ways, they were a return to an earlier version of normal. “No one under 40 has probably ever seen a vintage like this. They’re more used to heat and drought,” he explains.  Smith started harvesting for Myriad on 5th October, which is about three weeks later than recent vintages. He wonders, though, if perhaps other winemakers kicked off harvest too early, which is something Kaplan pondered as well, citing a lack of mid-palate density in some of the wines he’s tasted – perhaps a result of looking at the calendar too intently, especially given recent harvest trends in Napa. Picking was still underway in early November at some addresses. At Colgin, Bernardi says that their patience paid off. “When we harvested, we felt like each vine was at the absolute apex of what it could give,” he said. “The alignment of sugars and phenolics was phenomenal.” He added that, at Colgin, the vine leaves started yellowing almost immediately after harvest, confirming their hunch that the fruit was fully developed and the vines ready to go dormant.   There were no concerns over yield – the plentiful water and cooler growing season not reducing crop size, and most brought in an above-average yield, especially on the valley floor. The quality of the fruit once harvested was uniformly reported as healthy, with multiple winemakers citing fresh, natural acidity levels and ample tannins. Smith loves the colour and density of 2023, noting that extraction was quick and easy, and the fermentation smooth. For Kaplan, a challenge was maintaining the body of the wine – handling the ferments in the winery to extract enough fruit to match the structure of the wine.   Many winemakers also praised the aromatics of 2023. In a hotter vintage like 2022, many of the delicate notes can be “baked out” of the wines, explained winemaker Tony Biagi of Patria and Hourglass. In 2023, Biagi said, the combination of red and black fruit, along with floral notes, has created highly perfumed wines. In his view, the 2023s offer “spectacular power and finesse”, with all “the stuffing” to be “a superlative vintage” – producing wines that will age for at least 30 years.  What may set the 2023 wines apart is the high level of “finesse and elegance,” as described by Andy Erickson of Favia. While he believes that 2023 may not be the most Californian vintage — at least by modern standards – the wines have a lithesome quality on the palate, balancing power and grace. This was a sentiment echoed by Bernardi, who praised the “sense of weightlessness” of the wines produced at Colgin, something he says only the greatest vintages can achieve.  Comparing the vintage to any other proves challenging. More than a few, including Matthiasson, said the weather during the growing season was reminiscent of 2011 – that is, without the October rains that ultimately caused a difficult harvest that year. Lisa Togni feels 2023 is more of a classic Napa vintage with moderate conditions, seemingly cool perhaps only because of the severity of the heat in recent years. Kaplan believes that the purity of fruit in 2023 is comparable to 2018, but even more pronounced. “The wines just jump out of the glass,” he said, “They’re so perfumed and aromatic.” For Corison, the very high level of quality of 2023 is reminiscent of 2001, which she said was similarly elegant and continues to evolve gracefully.  But is 2023 the vintage of the century, as the rumours might have it? Overall, the quality in 2023 is very high. After tasting through dozens of barrel samples, it’s clear that 2023 is a vintage where it was likely more challenging to make bad wine than good wine.  While we’re already looking ahead to 2023, more than a few winemakers lamented the quick dismissal of other vintages – perhaps overlooked in a rush of quick generalisations and soundbites. Quintessa’s Wineburg believes 2023 is undeniably a great vintage, however 2022 was also great – each year has its own personality that will appeal to different palates. For Erickson, the nascent 2024 wines (a vintage he’s particularly excited about) are more typically Californian in style with density and power, while 2023 will be defined by its finesse and restraint.  The 2023 vintage is outstanding – and the wines will appeal particularly to those with a classic palate. Given the late and long, cool growing season, many – if not most – of the wines have a distinct Bordelais quality, balancing pure Californian fruit with fresh acidity and elegant, nimble body – with “a sense of weightlessness” as Bernardi put it. The tannins seem poised to integrate well into the finished wines, and there’s a sense of restraint to many of the wines that is reminiscent of older Napa. The quality in 2023 is far more homogenous – in a positive way – than in recent challenging vintages, where site specificity and the ability to make quick decisions widened the field between those that faltered and those that excelled. “We’ve seen so much awfulness,” said Togni, referencing the challenges of 2020 and 2022, “but this was a nice reminder that not every year will be difficult: 2023 was a classic, great vintage – a storybook vintage.”   Napa 2023: the vintage in brief   Heavy rain over winter and through to spring replenished water reserves, with a long, cool growing season and late harvest  Yields were generally higher than average, especially on the valley floor  Quality largely consistent across the region  Cooler season with extended hangtime produced wines of elegance and finesse  Wines combine perfumed aromatics, fresh acidity and fine tannins, with a classic style reminiscent of the Napa of yesteryear  A top vintage – one of, if not the best in recent history  Keep your eye out for the first releases of Napa’s 2023 vintage. In the meantime, read more about California or browse all current Napa listings 

Since the fruit came into the winery, Napa’s winemakers have been quietly confident about the 2023 vintage – with murmurs of greatness. Now, as the first wines from the year are released, we find out whether the vintage is as good as the rumours suggest 

Is 2023 the vintage of the century in Napa? We talk to Corison, Colgin, Arkenstone, Tony Biagi, Steve Matthiasson and more about the year and its wines 

Discover the wines of the 2023 vintage in Napa, California 

Napa 2023: vintage report  

There’s been no shortage of hype about the 2021 vintage – a year that producers and pundits have been praising as one of the best in modern history, frequently comparing it to 2016 or 2019. But does it meet those very high expectations?  The preceding winter was key – mild and wet, replenishing water reserves in the soils, an essential resource for the vines to draw on later in the season. The growing season didn’t start too early, and although there was a drop in temperatures in early April (a risk to the early-budding Nebbiolo), frost damage was limited. Reports suggest that lower-altitude sites were hit hardest, but losses were only around 10% – and some producers considered it a form of natural green harvest.  After this early threat to the crop, late April and May were cool and wet, but then the weather was largely warm and dry until harvest. Temperatures weren’t excessive, apart from a brief heatwave in early August, but the water reserves were key to allowing the vines to survive in the dry conditions. Vietti winemaker Eugenio Palumbo explained that they received around 400mm rain across the season, versus the 600-700mm of a normal year.  Storms hit the region in early July, with some hail – although this was localised and impacted Roero, Monferrato and a handful of sites in Barolo. The dry conditions meant disease pressure was minimal. Come September, there was a little rain, helping the vines over the finish line, while the temperatures at night dropped – providing a high diurnal range that helped preserve aromatics and freshness while the fruit developed phenolic maturity.  Harvest got underway at the very end of September (Philine Isabelle Dienger was one of the first out on 29th), running through to the middle of October, with all the Nebbiolo in by the third week of the month.  Aldo Vacca of Produttori del Barbaresco and the Gaja team both compared the vintage to 2016 – emphasising its classic style. The long growing season allowed for structured wines with ripe tannins, yet the cool nights in the run-up to harvest preserved tension and aromatics.  Not everyone agrees on its classicism, however; for Dave Fletcher (Fletcher Wines) it is a vintage with amazing structure, depth and density, but it’s far from typical. Valentina Grasso at Ca’ del Baio explained how tight and dark-fruited the wines are in comparison to those of 2016, needing time to reveal their complexity.  Similarly, Nicola Oberto at Trediberri emphasised how – although many Monforte d’Alba producers thought it was a perfect vintage for the commune – the powerful style of the year didn’t necessarily fit them, preferring the purity of a year like 2022.  Philine Isabelle Dienger noted how the warm, dry conditions were a shock to the vines after 2018, 2019 and 2020, and the ferments were tricky to handle, sluggish. Some noted it was a difficult year to use native yeast, and more opted for cultured yeasts to ensure clean ferments. The Philine Isabelle wines were typically low in alcohol, at around 13.5% with their early-picking philosophy, but most tended to be around and above the 14.5% mark in 2021.  For Burlotto’s Fabio Alessandria, the dry, warm conditions provided just the right amount of stress for the plants and he’s very happy with the quality of the 2021 wines – structured with good density and concentration, yet maintaining balance, akin perhaps to 2019 Burgundy. The wines will undoubtedly need time, he says, but the vintage will reward those who wait.  Most critics are yet to offer their full thoughts on the vintage, although Kerin O’Keefe wrote in an early look at the year that, although it was “a difficult vintage”, the best wines are “stunning, age-worthy wines”, combining “the austerity of 2019 with the elegance of 2016”. Echoing Alessandria, she feels the wines will need a decade to drink at their best. Reporting for jancisrobinson.com, Walter Speller was initially cautious of the “enigmatic” year, wondering if it was as good as people suggested, however now feels it is “an excellent vintage”, offering “more heft and depth than the utterly beguiling and readily accessible 2019”.  Antonio Galloni (Vinous) has published his report and – although it doesn’t quite have “the stratospheric peaks of the most exceptional years”, there are “a bevy of outstanding wines”. The 2021s are “finessed, elegant wines that will delight Piedmont fans”, with “open aromatics, pliant fruit and finessed, ripe tannins” – and the best, he says, are “profoundly expressive”.  Keep your eyes peeled for additional reports on the vintage; we’ll add to this feature as and when we have more information. In the meantime, read more about Italy  Browse all current listings of 2021 Barolo 

Ever since the fruit came into the winery, the Piedmont’s producers have been talking about the 2021 vintage in hallowed terms. As the first Barolos from the year are released, we dive into the revered vintage, looking at what both producers and critics are saying about the year

Diving into the 2021 vintage in Piedmont – the growing season and wines from Barolo and Barbaresco according to producers and critics 

Piedmont 2021: vintage focus 

Inside Burgundy – Jasper Morris MW  Published just in time for Christmas, Jasper Morris MW’s first instalment highlights how 2023 is “not like anything [he has] seen before” – with the largest crop on record, and the hottest year but the wines are not those of a hot vintage. He notes that “the white wines in 2023 are delicious”, accessible early and largely will be best drunk before the 2022s, with some notable exceptions with “the tension and tenacity to become really interesting”. It is, for him, “a very good white wine vintage, but probably not a great one”.  He deems the Pinot Noir more mixed, with “some absolutely lovely wines and some which just miss” – but most are “absolutely charming in an agreeably juicy style”. He has found a mysterious fault in some of the reds of the Côte de Beaune, lending an earthy taste and texture on the finish of the wines – and he has not rated these wines at this stage, choosing to revisit them in bottle. But, he emphasises, “don’t let that […] spoil your appreciation of all the other wines from this vintage” – with “delicious, fruit forward wines for medium term ageing”.   As for his early look at Chablis, he acknowledges that the region has changed – with the modern climate producing softer-styled wines that are “more fruit forward at least in their youth”, although “the best examples will absolutely still have the core character beneath”. While the generous yields of 2023 might be reminiscent of 2018, the wines show none of the dilution sometimes found in that vintage. The vintage is “more about pleasure than long term classicism”, he says, with the wines “charming, open and mostly well-balanced”, but the best will keep.  Read all Jasper Morris MW’s coverage and explore his notes and scores on his site (subscribers only)   Burghound – Allen Meadows  Allen Meadows started with his report on Chablis, the Mâconnais and the Chalonnaise. He highlights how the 2023 growing season was drastically different to that of 2022, and yet produced wines that are not a million miles away in style. He feels 2022 is better than 2023, “but not drastically so” – and states that when it comes to terroir transparency, “2023 might well have the edge”. The vintage is “a mixed bag”, he argues, with the reds more consistent than the whites, but with some excellent wines of both colours. For Chablis, he highlights “on the one hand, 2022 is a better vintage from a quality standpoint but 2023 is more interesting from a terroir standpoint”. He notes that the wines will be approachable young, and their natural balance will allow them to age well over the short and medium term. And, as Meadows says, “while there are certainly indifferent wines in both colours but when they’re good, they’re more than deserving of a spot in your cellars”.  For the Côte de Nuits, he acknowledges that the quality is “really variable”, with yield management the main driver in quality. There are, however, “many aromatically elegant, charming, and seductive wines” in 2023. The style, with “pliant tannins, good terroir transparency, and genuine depth of character”, is one that appeals to Meadows. Although the year is not consistent – and there are “plenty of disappointments” – there are also “good quantities of really lovely wines that should provide for delicious drinking early on yet be capable of amply rewarding mid-term cellaring”. The wines are not as concentrated as the likes of 2005, 2010 or 2020, he notes, but that doesn’t mean they’re dilute. He is one of many to emphasise 2023’s “charming” character – but without drifting into “banality”. The wines “belong in any serious Burgundy collector’s cellar” and the best are “genuinely wonderful for their sheer exuberance”.  Explore Allen Meadows’ reports, notes and scores on the Burghound site (subscribers only)    Decanter – Charles Curtis MW  For Charles Curtis MW, the 2023 vintage in Chablis is clearly good – just a touch behind 2022, earning a four-star rating (out of a possible five, versus 4.5 for 2022). He emphasises how important the harvest date was this year with the heatwave, key to preserving acidity, and this alongside yield control defined success. He emphasises that the Grands Crus delivered excellent quality, while Montée de Tonnerre and Vaulourent were stand-outs among the Premiers Crus on the Right Bank, while Montmains (especially Butteaux) and Vaillons delivered on the Left. The best wines, he says, sit alongside 2018, 2020 and 2022, “with ripe orchard and stone fruit, a lush texture, balanced acidity and plenty of extract”. They may not be as racy as the Chablis of yesteryear, but Curtis suggests that the best will age similarly to the 1999, and it is “a vintage that’s eminently worth stocking up on”.  Following on from his pre-Christmas Chablis focus, Curtis has published his full report on Burgundy 2023 – rating it four (out of five) stars for both red and white. With the challenges the year posed, he feels it’s less consistent than 2022, but still “a very good vintage”, with rare occasions where it’s “truly superb”. The wines are generally “very ripe” and approachable, with a “lush, drinkable style”, although he doesn’t feel they have the structure for long ageing, sitting just behind the 2022s qualitatively. More detailed coverage of individual villages is set to follow.  Explore Charles Curtis MW’s full report, notes and scores on the Decanter site (subscribers only)   Jancis Robinson – Matthew Hayes  For Matthew Hayes, 2023 offers a “near-repetition of the fine, balanced wines of 2022” – with wines that “will offer sustenance and satisfaction for lovers of (modern) classic, Burgundian Pinot Noir”. The fruit is “remarkably fresh and red-fruited”, with the wines fuller-bodied than the 2021s – although they are, he notes, not homogenous. The wines are those “vignerons wanted to make, rather than what nature made them make”, Hayes notes. He describes the whites as “generally lively, with a racy style matching ripe, mature fruit”. For him, the 2023 is a good vintage – one that sits alongside 2022 in terms of quality, with “deceptively open” wines that can be drunk while waiting for the 2019 and 2020s.  Explore Matthew Hayes’ report, as well as the entire team’s notes and scores on jancisrobinson.com (subscribers only)  Vinous – Neal Martin  “I adore the 2023 vintage,” declares Neal Martin. “I am hard pushed to think of another vintage so pleasurable from barrel,” he says. He emphasises how important it was to manage yields to avoid excess, with the year undoubtedly a “vignerons’ vintage” defined by actions in the vineyard. He finds the whites rounder in style, although not as richly fruity as those from 2018 or 2020. They are, he says, more traditionally styled, with good acidity levels that balance the richness of the year’s late summer heat. He notes that wines from limestone terroirs benefited from additional freshness, while Chassagne-Montrachet “continues to impress thanks to the cluster of talent that has emerged there in recent years”.  As for the reds, he considers them a combination of 2020 and 2017, feeling the wines are better than those of the latter year. It’s not a year to choose by appellation, but by producer – although he highlights Gevrey-Chambertin in particular as “a wellspring of great Pinot Noirs”, as well as the rising quality and value found in Marsannay. Some wines, he warns, lack concentration and can be a little lean, and it is less consistent than 2022. But, in general, “the reds convey a sense of transparency, more weightless than weighty,” he says, with wines that are fresh and crunchy, even if the acidity levels aren’t that high. While clearly set to be approachable early, he says, “they also have the balance and energy to reward the dwindling numbers who uphold the lost art of cellaring”. Among the best producers, 2023 offers “a veritable trove of white and reds that will drink earlier than their 2022 counterparts” – wines that are defined by their charm.  Explore Neal Martin’s full report, notes and scores on the Vinous site (subscribers only)  Wine Advocate – William Kelley Last out of the gate, William Kelley has finally proffered his judgement on the 2023 vintage – a year that is defined by its “abundance”. He finds the best to offer “demonstrative charm and immediacy”, but is clear that it “is not a vintage to buy blind”. Some reds show “dilution, elevated levels of volatile acidity and earthy, vegetal flavors”, and although the whites are more consistent, they can be “deficient in structure and cut”. The style of the wines varies significantly, he notes, and “whether growers picked before, during or after the September heat wave could deliver very different wines, ranging from light and vegetal to brooding and muscular”. He is clearly charmed by the best, however: “velvety, fleshy wines that are suave and sensual”, sweeter and often more structured than the 2017s, and not as ripe as the 2018s. As for the whites, he finds them generally “rich and flamboyant, with unctuous textures and sweet fruit” – and, “when they are united with good freshness and enlivening structuring dry extract, the results can be compelling”. He compares them to “a broader, more open-knit version of 2015”. Explore William Kelley’s full report, notes and scores on the Wine Advocate (subscribers only) Explore a selection of the critics’ favourite 2023 Burgundies  or Find all our coverage of Burgundy 2023 here.  

The critics have been busy in recent months, tasting up and down the Côte d’Or – and are now declaring their verdict on the 2023 vintage. Here’s your crib-sheet to what these leading names are saying so far about the latest Burgundy vintage

The leading Burgundy critics’ views on the 2023 wines – with a summary of what Neal Martin, Jasper Morris, Allen Meadows and William Kelley are saying

Burgundy 2023 – what the critics are saying 

Burgundy 2023: the critics’ verdict 

This year sees the release of the 20th vintage of Cheval des Andes – Cheval Blanc’s operation in Mendoza. Since the team from the legendary Saint-Emilion estate embarked on the venture with Terrazas de los Andes, 25 years ago, much has changed – and this is the start of a new era for the property. What was once a working concept has taken root.  “This is the beginning of our adult life,” says Technical Director Pierre-Olivier Clouet. “We have a real identity today.” It’s taken a quarter-century for the property to shake off the uncertainty of youth and find firm footing – something that hasn’t necessarily been easy.  “We made mistakes,” Clouet confesses. Not having a historic reputation to rely on, the team at Cheval des Andes had sought out high scores, chasing points to prove their worth. But, in a still Parker-dominant era, that meant making wines with “ripe grapes, a lot of extraction, a high level of alcohol – you [had] to show the muscle to explain that you are a great wine”, explains Clouet. “For a long time, the recipe was in the cellar; nobody cared where the vines were.” Now, however, that’s all changed.  From 2011, the team started shifting focus to the vineyard, working more closely with their French counterparts and vice-versa. The arrival of Lorenzo Pasquini (now the man at the helm of Ch. d’Yquem) in 2015 was key to the transition, as Cheval des Andes started to focus on a shared vision of fine wine – one that is about freshness, balance and ageing potential, and one that defines Cheval Blanc.  Only with a few wrong turns, however, can you be sure you’re on the right path – and Clouet is clear that those first 16 years, figuring out what Cheval des Andes should and could be, has been “super important” in helping them build “something with real sincerity, real authenticity”. Most importantly, Cheval des Andes is not intended to be, nor is a copy of Cheval Blanc: “It is, in our mind, absolutely an Argentine wine,” says Clouet.  The original 31-hectare vineyard is in Las Compuertas in Luján de Cuyo, a subregion of Mendoza. It is on these clay-dominant soils at around 1,000 metres’ altitude that Pierre Lurton discovered a plot of ungrafted Malbec in 1998. Planted in 1929, the vine material pre-dates phylloxera, descended from a selection imported to Argentina in 1852 – back when the grape dominated Bordeaux. This selection is key to the DNA of Cheval des Andes and, along with the huge diurnal shift, produces Malbec that is fresh, precise, perfumed and delicately structured. For Clouet, the “true” Malbec is closer to Pinot Noir in style – more floral than fruit-led, vibrant and even ethereal.  In 2001, the team purchased an additional parcel in La Consulta in the Uco Valley, at higher altitude and with more gravel-driven soils, a cooler site that has an even more significant diurnal swing in temperature. While they once might have used only a fraction of the estate to produce the flagship wine, they have moved to using as much as they can – to create a pure expression of the entire property, declassifying only plots that don’t fit in the blend or meet their stringent quality standards.  All 50 hectares are farmed with the same philosophy as their vines in Saint-Emilion – employing extensive cover crops, trees scattered throughout the vineyard, and with the same incredible attention to detail and focus on sustainability. “We work with the same vision and the same conviction,” says Clouet. One key difference, of course, is that irrigation is essential in this part of Argentina – but, here again, they’ve changed tack over the last decade or so. Rather than traditional modern drip irrigation where necessary water would be eked out drop by drop over the season as needed (“too artificial”, Clouet tells me), they irrigate extensively over the winter to ensure the soils are replenished fully between seasons (as well as help protect ungrafted vines against phylloxera), then – on a plot by plot basis – when the vines are starting to suffer, they give the vines around 40mm of water (still via drip irrigation), over 24-48 hours, replicating a day or two of steady rainfall.  They’ve reduced the height of the canopy (the engine of the vine for sugar production), while using trees, cover crops and minimal leaf-pulling to avoid sunburn. They’ve started pruning each vine according to its vigour, and are now picking significantly earlier – as much as two months earlier than 15 years ago. With this detail in the vineyard, the challenge is simply to guide the fruit through the winery: “No mistakes is enough in the cellar,” says Clouet.  In some ways, the wine echoes Cheval Blanc. While the Saint-Emilion property blends Cabernet Franc and Merlot, Cheval des Andes focuses on Malbec and Cabernet Sauvignon – the Malbec bringing freshness and silkiness that complements the backbone of powerful Cabernet. And the Cheval Blanc style, one of restraint and precision, shines through in recent vintages of the wine – and especially the soon-to-be-released 2021. As Clouet tells me, “Our vision is absolutely delicacy, freshness, balance, ageing potential, complexity.” Unlike Cheval Blanc, however, which needs 10 years in bottle to start even hinting at its potential, Cheval des Andes offers an immediacy – something that Clouet is clear doesn’t inhibit its ability to last; the 2021, for example, can be drunk now, but will evolve over the next 25 years at least, he tells me.  Even the association with the Cheval Blanc name doesn’t make Cheval des Andes an easy sell to fine wine lovers; but that, says Clouet, is part of what makes it fun – a challenge for the team to be pushed. Even better, his team gets the chance to learn and make wine not just once a year, but twice, as well as gaining additional insight on how Cheval Blanc might adapt to climate change. But Cheval des Andes isn’t just an intellectual exercise (that is merely an added bonus), Clouet firmly believes in the potential of this site – something they’re now finally beginning to realise. Browse all current Cheval des Andes listings or read more Editorial 

For 25 years, Cheval Blanc – one of Saint-Emilion’s leading names – has been crafting wine in Argentina. We sat down with Pierre-Olivier Clouet to find out more about the project today, and why the 2021 vintage is the most exciting to date

Technical Director Pierre-Olivier Clouet on the start of a new chapter at Cheval des Andes, the Argentinian wine project from Saint-Emilion’s Cheval Blanc

Turning the page at Cheval des Andes

Walking into the cooperage at Ch. Smith Haut Lafitte is like stepping back in time, filled with the smell of seasoned wood, an open fire and the same tools that barrel-makers have used for centuries. Few estates have the luxury of an in-house cooper. While producers inevitably work closely with the tonnelleries (barrel-making firms, such as François Frères, Stockinger and more), having an artisan on-site, working alongside the winemaking team to craft casks exclusively for your specific terroir is different. “It’s very important for the precision of the wine,” explains Cellar Master Yann Laudeho.  Florence and Daniel Cathiard, owners of the Pessac-Léognan estate, built a cooperage on-site almost 30 years ago, in 1995, and their current cooper, Yann Dez, has been working here since 2021. The Bordeaux native’s father was a metal worker, and Dez fell into the world of barrel-making entirely by accident – having a friend who was a tonnelier, and a job opening at an opportune moment. Before he knew it, Dez had learnt the trade from some of the best coopers in the country (including one who now makes the barrels at Ch. Margaux), and spending 15 years working under Didier Fesil. Fesil was the Cathiard family’s first cooper back in 1995, who went on to create his own small tonnellerie (Tonnellerie Bordelaise), and has been named the nation’s best “Master Cooper” – twice. Indeed, Fesil is still very involved with the estate, helping choose the wood for barrels and advising on all things oak; and it was Fesil who put Dez forward for the role at Smith Haut Lafitte.  “There are no books,” Dez says, when I ask about the art of barrel-making. “It’s passed on from tonnelier to tonnelier." The first evidence of coopering as a trade dates back to 900BC – with the craft passed down the generations ever since. “I continue the tradition,” Dez says, clearly with a sense of pride in this ancient, artisanal skill. But with the dust, noise and physical labour involved, tonnellerie schools, Dez tells me, are struggling to recruit young people. It’s common for coopers to have issues with their shoulders and ears (from the non-stop hammering) – and Dez himself has broken an elbow.  In theory, the process can be mechanised – but Dez is clear on how important it is to work by hand, and not just to preserve this ancient art. “I hear the nose, I feel the resistance,” he says. Each barrel, he explains, is different – with a slightly different number of staves and slightly different shape, all adapted according to the wood he’s working with. Selecting the right wood is key – “reading” it, he explains, looking at the grain to see where potential weaknesses are, understanding where will take the most pressure and placing each stave accordingly, ensuring not a drop can seep from the finished barrel. “It’s a job that is both physical, and at the same time requires thinking,” says Dez – and this combination is much of its allure for him.  Hearing the way Dez talks about barrels is fascinating; for him, they each have a unique personality. When I ask Dez how he knows he’s made a really good barrel, he shrugs: “On le sent.” (“You feel it.”) As you toast a barrel, he tells me, the scent of the smoke changes, releasing different aromas – something I smell as he works in front of me. Knowing when it’s spent the perfect amount of time over the fire is the secret – and it’s about more than just the smell, it’s a gut instinct that he can’t quite explain.  Smith Haut Lafitte sources oak from a range of forests, and are always trialling wood from different forests, toasts and doing blind tastings, although – after over 25 years – they know what works for their wine, and terroir. Cellar Master Laudeho explains that, for him, Tronçais and Jupilles are the best – “diamonds” that flawlessly complement their site. And that balance is key; the wood works for the wine, not the other way around.  It seems like a lonely job, I comment, hammering away in his tower – but it’s not something that bothers him. “I’m a bit of a perfectionist,” he tells me. Having only himself to depend on, and knowing that he can ensure each barrel meets his exacting standards, suits him. Indeed, he doesn’t even settle for standard tools – making most himself, custom-designed to suit the way he works. He talks me through a specific hammer that he made, and how it allows him to work better and more precisely, the wooden handle almost silken from the hours of use, shaped to his hand.   The lone electronic technology to have earned a place here are noise-cancelling headphones and a Marshall speaker. He’s a musician in his spare time, and an additional perk of working alone is that he gets to spend all day listening to music. “All the barrels I’ve made,” he says, “are made with music.” He avoids anything too modern or electronic, favouring old jazz, with some reggae, ska jazz and funk in the mix, depending on the day. While he doesn’t feel the music he listens to influences his coopering, he suspects his mood does – and music is a big part of that.  Woodwork is much more than a job for Dez. I spy a beautiful chest alongside his speaker, and it’s one that he made. He has a workshop at home too, spending his free time making everything from guitar stands and toys to chandeliers – anything, he says, that isn’t straight, and therefore can’t really be done by a machine.  It’s amazing watching him work – in the same way as coopers have for centuries – with a natural intuition, ease and precision. There’s definitely something musical to it, a craft that has its own rhythm. He makes around 300 barrels a year, and they may not be soloists – but each one contributes their own note to that year’s symphony.  Explore all current listings of Ch. Smith Haut Lafitte or read more about Bordeaux 

Wooden barrels line most of the finest wine cellars around the world – and many are made by hand. Continuing our series taking you behind the scenes in Bordeaux, we ducked into the cooperage at Smith Haut Lafitte to find out more about this special craft

We visited Pessac-Leognan’s Smith Haut Lafitte to talk to the wine estate’s master cooper, Yann Dez – and find out all about the art of barrel-making

Meeting Smith Haut Lafitte’s Master Cooper

Working to the beat: Smith Haut Lafitte’s Master Cooper

Transitioning from the world of fine cashmere to viticulture might not seem an obvious move – and yet, for Brunello Cucinelli, wine is another arena to which he can bring new “dignity”.  Cucinelli is a man of humble origins, born in a small Umbrian village in 1953. His family were share-croppers but moved to the city in search of better employment, with his father taking a job at a cement factory. Cucinelli saw his father struggle to make a living, and do so with little respect from those around him – a battle which has defined his work and philosophy.  Despite training as a building surveyor, then studying engineering, Cucinelli ended up working as a showroom model for Ellesse in his early 20s while his girlfriend (and future wife) ran a small boutique. Inspired by this window into the fashion world and the brightly coloured clothes of Benetton, he decided to make a line of similarly vivid cashmere jumpers, launching in 1978, aged 25. Since then, the business has evolved – with muted, neutral tones replacing the lively colours that gave him his break. His clothes are defined by their understatement, the epitome of “quiet luxury”.  Today, the Brunello Cucinelli business is worth €6.3 billion. There is more to Brunello Cucinelli than fine fashion, however, with 20% of the personal profits channelled back into Cucinelli’s charitable foundation. He operates under a philosophy he defines as “humanistic capitalism”, wanting to offer his employees the respect his father didn’t receive and reclaim the value of crafts that might once have been deemed “blue collar”.  A huge part of this is his work in Solomeo, the village that he calls home (and where his wife, Federica, was born). The couple got married there in 1982, making it the company’s headquarters in 1985. Since then, Cucinelli has invested significantly in the tiny, hilltop hamlet, gradually restoring it, and adding his own cultural flourishes – a School of Arts & Crafts, Forum of the Arts, Aurelian Neohumanistic Academy, theatre, amphitheatre, library and more. Over the last 30 years, he has – working with architect Massimo de Vico – transformed the village.  Castello di Solomeo, the winery and vineyard, is the latest addition – but one that has been over a decade in the making. Michele Baiocco – who has been leading the project’s team since 2010 – met Cucinelli playing football. He’d been making wine in Perugia, and the two men met for dinner. Cucinelli asked him if he’d help him “give the agriculture world a new dignity”, and they decided to create a Bordeaux-inspired wine. Together they found the right site for a vineyard in Solomeo, and planted the first vines in 2011.  Cucinelli had always loved Bordeaux, but with Montalcino not too far away, and a wish to make something “typical” for the region, Sangiovese was an obvious addition. Extensive studies were undertaken to create a vineyard with the right soils and exposition. But – take a look at a picture of the vineyard, with its softly curving rows of vines that flow across the property – and it’s clear that this isn’t a standard vineyard.  “The vineyard is like a painting,” says superstar winemaking consultant Riccardo Cotarella, who has been working with the team, especially on the blending process, since the 2018 vintage (the first commercial release). It is “an artist’s way to plant vines”, he explains – one that doesn’t make it any easier to work. Cucinelli’s inspiration, however, was a renaissance garden, and the fact that it forces everything to be done by hand is key to the project, emphasising the craftsmanship of making wine, as well as making a beautiful place for the team to work.   The philosophy in the vineyard is driven by “reason and good sense”, with no chemical pesticides or fertilizer, using grass cover and cover crops. It’s a complex site – with five hectares, spread across four different soil types (more clay rich, more marl, sandier and more calcareous) and divided between four varieties (Cabernet Sauvignon, Cabernet Franc, Merlot and Sangiovese).  Each of the 12 different blocks is vinified separately, something which they feel is key to terroir expression. They only make one wine from the site, and – as Cotarella says – “Working with Brunello [Cucinelli] always means the best quality.” Careful vineyard work is key, and the team has been reducing the production per plant, to focus the vines, encouraging complexity and concentration. Just like Cucinelli’s clothes, this is a wine intended to last.  While Cotarella consults, Pietro Grelloni is the full-time winemaker dedicated to Castello di Solomeo, working alongside Baiocco. Grelloni was born locally and worked with Baiocco, but had travelled the world making wine before returning to Perugia, when Baiocco asked if he’d like to join the Cucinelli project in 2017, just in time for the vintage. It’s clearly a special project to be involved in, but – for Grelloni – it’s the long-term view that sets it apart. “We take care about the year, but we also have to take care of the future,” he says – explaining how it is not just about the vintage that will be harvested this year, but in 100 years’ time. As Cotarella says, “It’s a very special wine, with a very special philosophy.”  Castello di Solomeo is exclusively available from FINE+RARE. The second vintage, 2019, is set to be released this week.

Read anything about Brunello Cucinelli and “dignity” is a word that comes up time and again, woven into the very fabric of the empire he has built. As the fashion icon releases the second vintage of Castello di Solomeo, we explore the philosophy behind the project 

Exploring the cashmere king Brunello Cucinelli’s Umbrian wine project, Castello di Solomeo, and the philosophy that defines it

Made in Solomeo

Made in Solomeo: the stamp of dignity

“Meet my girlfriends,” calls Telmo Rodríguez down the phone, laughing as he flips his camera to show two enormous shaggy-haired mutts. The skies are crisp and blue on the other side of the screen, the sun beating down on Remelluri, his family estate in Rioja Alavesa. The camera swings across the horizon as he introduces me to one of his team before rushing indoors to sit down for our call. There’s an almost frenetic energy to Rodríguez – and that energy is what in many ways defines the maverick winemaker, who has been one of the transformational forces in Spanish wine.  His parents purchased La Granja Nuestra Señora de Remelluri – a farm that has been home to vines since at least the 14th century – in 1967. Growing up on this special property, young Rodríguez went off to study winemaking in Bordeaux, then trained at properties including Cos d’Estournel, Domaine de Trévallon, Chave and more. He returned home inspired and excited to use his new-found knowledge on the family property in the early 1990s. But his father didn’t welcome Telmo’s ambition: the market didn’t want great or even good Rioja, he told his son – the market wanted cheap Rioja. Although he wasn’t allowed to make changes to the red, Rodríguez was given free rein to create the property’s first white wine. And that wine rocketed him to fame. White Rioja has always been niche (today just 9% of the vineyard area is planted to white grapes), but in the 1990s its future was looking uncertain – with the traditional, oxidised style of wines such as López de Heredia’s Tondonia Blanco fallen from grace, and many producers had given up on making these wines (as with CVNE’s Monopole Clásico, which has since been revived). Rodríguez wanted to create a wine of place, rather than a wine of style, and used complex field blends planted at higher altitudes to do so. Fermented and aged in a combination of tank and oak, Remelluri Blanco was unlike any other wine in the region. Robert Parker wrote of the 1996 vintage that it was “the finest white wine [he had] ever tasted from Spain”. The multi-variety blend doesn’t include the region’s trademark white, Viura, and is technically illegal – a fact that perhaps has only increased its appeal.  But Rodríguez was frustrated by his father, by the limitations put on him and his wines. Restless and with a rift in the family forming, he flew the coop to focus on his own project. In Bordeaux he had become friends with a fellow Spaniard, Pablo Eguzkiza, who had been working at Pétrus, and together they had already started making wine – beginning with an old-vine Garnacha from Navarra in 1994. With that wine, Compañía de Vinos Telmo Rodríguez was born.  Their vision was to make real Spanish wine – the wines that had been made before, as they saw it, France started to sway the industry. When the deadly louse phylloxera had swept through France in the late 19th century, killing its vineyards, the nation looked south, across the Pyrenees to Spain. Producers travelled there to make wine and feed demand, and Rioja in particular saw an influx of business and money – but this uplift also came with French influence. In Rodríguez’s view, this was the ruining of the trade – Rioja, which had once been a wine of site, became a wine of oak. And soon, across Spain, the variety that once defined its many regions was being over-written with international varieties. Spain became known for cheap wine – and producers were racing to the bottom.  “The worst are the British,” says Rodríguez. “They say they know Rioja and they know Sherry, but, in a certain way, the British market killed Sherry and killed Rioja because they are very happy to have a cheap Reserva for a few pounds.” The dominance of what he describes as “industrial brands”, the larger houses that buy in fruit from across the region, aged in American oak for “traditional” styles, and French for “modern”, is abhorrent to him.  “I’m sorry, you don’t know anything about Rioja. Tell me one village. Tell me one taste. Tell me one landscape. Tell me one mountain. Nobody knew anything,” he says. He explains how Labastida – a village neighbouring Remelluri – was once the Vosne-Romanée of Rioja, home to 330 different wine producers in 1680. But over the years, that history has been blended away.  Together, Rodríguez and Eguzkiza set out to uncover and reveal the Spain of yesteryear, working with old vines, native varieties and traditional methods to champion what they saw as the true Spanish wines. From their beginnings in Navarra, they looked to Arribes del Duero, to Rueda, to Málaga, to Aragon and back to Rioja, then Ribera, Toro and Sierra de Gredos.   “Now we are showing what is real,” Rodríguez tells me, with a sense of satisfaction. In Rioja, for example, they created Bodegas Lanzaga in 1998, looking to focus on the terroir around the town of Lanziego. The Consejo (regulatory body), however, didn’t allow them to use the name of a village on the label until 2017. For almost two decades they protested this rule, featuring the name on the label, but redacted (inspired in part by the art of Jenny Holzer). Today, there is a clear, and growing, movement of producers looking to focus on single-site expressions of Rioja’s best vineyards, shifting away from cross-regional blends and the dominance of oak. This echoes what is happening elsewhere in Spain, as producers focus on indigenous grapes and identifying what makes each of its varied regions unique. It’s a revolution – one that Rodríguez has been at the forefront of. It's easy to think of this rockstar duo as flying winemakers – having so many projects scattered around the country, only touching down briefly to sign off on blends before they’re off to their next event. While inevitably their schedule is intense, their focus is firmly in the vineyard and on reflecting each individual place and site – rather than crafting a range that speaks of their influence. “It’s a very honest approach to a place,” Rodríguez says. The references throughout our conversation only emphasise this: Burgundy, the ultimate “terroir” wine, is where he finds his inspiration; while the Super Tuscans are repeatedly scorned for their internationality.  Matallana is quite possibly Telmo Rodríguez’s most ambitious project to date. He and Eguzkiza first made wine in Ribera del Duero in 1998, and have slowly built up 21.5 hectares of vines around the region.  “My dream was to do a very good Vega Sicilia. I wanted to do the Vega Sicilia that I used to drink in the past,” explains Rodríguez, talking about bottles from the 1940s, ’50s or ’60s. Back then, he says, it wasn’t an estate wine but fruit was sourced from around the region. For him, Vega Sicilia is now too “Bordeaux-style”. He argues that while in Rioja the soils are quite consistent, Ribera del Duero is incredibly varied. They have chosen to work with a range of vineyards across five villages – Sotillo de la Ribera, Roa, Fuentecén, Fuentemolinos and Pardilla – ranging from quartz-rich or pebbly soils reminiscent of Châteauneuf-du-Pape to chalky albariza and clay-heavy sites. This diversity is what helps bring complexity to the wine, with each one producing a different expression of Tinto Fino.   The work involved in each of the Compañía de Vinos Telmo Rodríguez projects is painstaking, tracking down special parcels, reviving soils and replanting or grafting where necessary, working organically and biodynamically, to achieve the quality they’re looking for. For Bodegas Lanzaga, for example, it was over a decade before they produced the first vintage of their top wine, Las Beatas, from a 1.9-hectare plot of the same name (first made in 2011).  For Matallana, they wanted to track down the region’s very best, historic vineyards in each of the five villages. But it’s not been easy. All too often they’d been abandoned, some needed re-planting entirely, or otherwise re-grafting with massal selections, and serious work to bring the soils back to life. They wanted to work with unirrigated bush-vines and field blends – vineyards farmed as they might have been in the 19th century. And then there’s the complex ownership: to buy just six of their 21.5 hectares took seven years, purchasing tiny plots from 40 different families.  Although they’ve been making wine here since the 1999 vintage, it wasn’t ready until relatively recently – and Rodríguez considers the 2014 the first “real” vintage of the project. Before that point they had made three wines, a selection of fruit from the oldest vines that went into the “Grand Vin” Matallana, a second wine M2 and the unoaked Gazur from younger plots. “They were prototypes, we were learning,” explains Rodríguez. From 2014, there is only one wine, with a change in the label to reflect the shift.  As with the older vintages from Bodegas Lanzaga, the label shows a list of redacted vineyard names – which are still not permitted to feature on the labels in Ribera del Duero. “All those vineyards are the guarantee of the purity of our wines,” says Rodríguez. In fact, the label is embossed, so beneath the censored text, you can feel the names of these terroirs. He’s moved to reduce the oak, using some foudres and tinajas (amphorae), while also acknowledging that the wine needs movement and oxygen to polymerise the tannins. The result, however, is a more delicate wine. At the end of the day, he says, “We don’t care about the winery… our wine is the landscape, is the soils.” The difference between the “new” and “old” Matallana is striking. The 2020 is pure, vibrant – a mineral wine with crystalline fruit that speaks of place.  “I don’t want to be pretentious, but we want to create another iconic wine from Ribera del Duero,” says Rodríguez. There’s no shortage of ambition here – and they’re looking to increase production to around 40,000 bottles a year (up from around 25,000 currently). “It took us 25 years… but we knew we were doing something rare, different.” The latest move has been to partner with Jean-Guillaume Prats (currently of Ch. Léoville Las Cases, previously of Ch. Lafite Rothschild and Cos d’Estournel), and start distributing the wine via La Place de Bordeaux, to bring the wine to an even bigger audience.  Rodríguez is now 61 – but there’s no sign of him slowing down. “People say that I’m too old to plant vineyards,” he says, clearly finding such a thought absurd. He’s just planting three hectares he tells me – vineyards that will be amazing, he feels, maybe in 15 years’ time. On the day we talk, he had five local youths coming to meet his team, the children of local viticulturalists in Labastida; they’d be making wines together with the best 2,000 kilos from each of their family’s plots – a project that has been going four years. There’s no looking back from this vigneron, whose eyes are firmly on the horizon, as he continues to push boundaries and forge a future for those that will follow him.  Explore all wines from Telmo Rodríguez and Matallana or read more Editorial 

Telmo Rodríguez is one of Spain’s most famous names. Since the 1990s, he has been a controversial figure, fighting for the nation’s vinous heritage. We caught up with the relentless revolutionary to talk about his journey, the real Rioja and his most challenging project to date

Telmo Rodríguez is one of Spain’s most famous winemakers. We caught up with him to talk his journey and his most challenging project to date, Matallana

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