Masi Campofiorin 2009

Masi were the founders of a technique in the Valpolicella area called Ripasso, and this wine, the Campofiorin is the one they first did it with. It’s been very successful, and you’ll see plenty of other examples around. Masi discovered that if they put the fermented juice of a fresh young Valpolicella red (Corvina, Rondinella…

Le Clos and “En Primeur”

“Bordeaux.” It’s one of those words, isn’t it. I say it, and am immediately taken from the place I’m standing to somewhere ethereal and swathed in red velvet. Even my mouth puckers beautifully when I pronounce it, turning me into the Australian equivilent of Béatrice Dalle (remember, we’re still in my mind here, so give…