13 April 2017 News

Dog Point Vineyard was recently recognized as New Zealand’s greenest winery! Below is an excerpt:

“Marlborough’s greenest recognised at environment awards

Dog Point Vineyard may have won the supreme award but Mother Nature was the big winner at Marlborough’s top environmental awards, its organiser says.

The biennial Cawthron Marlborough Environment Awards wrapped up with the awards dinner last week where those making the biggest moves to improve the region’s environment were celebrated.

Awards co-ordinator Bev Doole said this year saw the biggest turnout at the awards dinner as well as some very close competitions among the entrants.”

Click here to read the full article

3 April 2017 News

The Buying Guide of the May 2017 issue of Wine Enthusiast features the 2011 Casisano Brunello di Montalcino. Wine editor Kerin O’Keefe awarded the Brunello 92 points, noting the wine as having “aromas of Mediterranean scrub, underbrush, berry, licorice and balsamic.” Kerin goes on to say “the aromas carry through to the rounded palate along with the juicy cherry, grilled herb, cured meat, clove and toasted note. Polished tannins provide the framework.”

3 April 2017 News

Tommasi’s Valpolicella Ripasso was featured in a roundup of recently tasted wines on Winston-Salem Journal Online. Wine writer Tom Marquardt reviews the Ripasso, noting the wine has “raisiny aroma” and hints of “raisins, cherries, pepper and spice on the palate.” Click here to see the clip!

30 March 2017 News, Videos

Get an inside look at Ayala by viewing this brand new video from the house!





28 March 2017 News

Elin McCoy selected 15 of the best Chardonnays under $50 which included the Wild Ferment Chardonnay from Viña Errazuriz. She states, “This big-personality-for-the-price wine comes from a vineyard near the coast in Chile’s Aconcagua region. The swing between warm-day and cold-night temperatures gives the wine citrus and floral aromas along with lemon-lime and green apple flavors. Yes, there’s evident oak, but just the right amount.”

Click here to read the article

21 March 2017 News, Videos

Super flyovers of Cote-Rotie and a dive into the Guigal cellar.


20 March 2017 News

We are happy to share new coverage of Tommasi’s Le Rosse Pinot Grigio this week as a result of our pitching and sampling efforts. Wine writer Ted Scheffler featured the Le Rosse Pinot Grigio as a recommendation in his column Wine Wednesday on Salt Lake City Weekly Online, a regional publication in Utah. Ted notes “I know what you’re thinking: Pinot Grigio is so BORING. Not this one. Pinot Grigio can be ridiculously mundane, but there are good ones out there and this is one of them.” After this high praise of the wine, Ted discusses the characteristics of the pinot grigio as having “good acidity and ripe tropical fruit flavors, white peach, honeysuckle, and ginger.”

Click here to read the full article



16 March 2017 News

Chateau Margaux again placed on Wine & Spirits Magazine’s annual restaurant poll.  Amazingly, it is the only non-American Cabernet on the Most Popular Cabernet Sauvignon list and remains on the Most Popular French Wines list, the only cru classé.  Incredible!

See the full accolades here.


13 March 2017 News

The Daily Meal featured Tommasi Rompicollo and Valpolicella Ripasso in “25 Bright, Affordable Wines from 9 Countries, Perfect for Spring.” Wine writer Roger Morris notes that the Ripasso is a “lighter ripasso” and that the wine has “bright cherry flavor, lighter body, and good acidity.” Of the Rompicollo, Roger notes that the wine “shows a combination of dark cherries, savory herbs and old-barrel flavors.”

Click here to read the full article

13 March 2017 News

Wine writer Gus Clemens featured the Tommasi Valpolicella in a recent story on wine trends and popularity surges. The Ripasso is featured in the “Tasting Notes” section of the article, where Gus remarks the wine is “fascinating, wonderful.” This story ran on USA Today and was syndicated to 110 other online outlets, garnering a fantastic number of impressions.

Click here to read the full article