Current Press & Accolades

"Made from Moscato Giallo grapes harvested late though still at low Brix, this is meant to serve as a dessert wine as it is slightly sweet, with 78 g/L of residual sugar. The aromas are pure and fully expressive of jasmine in bloom followed by apricot and honey. Light in alcohol, it shows a slight sweetness in the midpalate. Otherwise, it finishes dry, making it serviceable as an apéritif or midday-in-the-garden wine." — Virginie Boone

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"Shyly aromatic at first, this beautiful Primitivo blended with 8% Barbera offers smooth layers of raspberry and just-ripe cherry, a seasoning of kitchen herbs and spice sprinkled in between. Not aged in barrels, it's all about the fruit and spice and the interplay in between, with no oak to interfere." — Virginie Boone

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"From two vineyard sources in Lodi, Uvaggio’s Vermentino is always a delicious bet, with crisp, light melon fruit and a salty quality that calls out for food from the sea. Modest in alcohol, the texture is mouthwateringly addictive, a quality that follows through from first sip to last." — Virginie Boone

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"Made in a completely different style from Uvaggio’s typical Primitivo, this is meant to be a reserve-tier bottling, with seven months in new and once-used oak. Crisp berry flavor, along with a hint of cranberry, makes this juicy and balanced. It finishes softly on a slightly nutty note." — Virginie Boone

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"Up until very recently, if you'd asked me to nominate my least favourite wine region, the one that I could rely on to provide the most disappointing bottles at the most unattractive prices, the answer would have been California....

... Zinfandel can be head-bangingly big and alcoholic, but in the hands of Jim Moore this red has more in common with the sweet-sour cherry and plum juiciness of southern Italy, where the variety is known as primitivo" — David Williams

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