2019 Giacomo Boveri Piazzera Derthona Museum Release

The 'flagship cru Timorasso from Boveri.

95 Points, Tom Kline- "A very mineral release, more so than the 2018 that I reviewed last year. Sea spray, citrus salt, crushed rock, and lemon water make for a tensile opening suggestive of a more youthful release than 2018. Air and temperature relax things a little, allowing for hard cheese, citrus preserves, a whisper of lemon blossom and a glimmer of grilled nuts to creep in. This is all about focus, purity, and precision. The palate has lovely intensity and lift, with white peach, green apple, lemon and slatey minerals gliding through the palate within a pillowy texture. There’s a good lick of chalky grip to the finish, sitting with the acidity to provide frame and carry. A very classy and elegant release."

94 Points, Gary Walsh - "What a great producer. I can’t state it strongly enough. And again, I’ll say it. Screwcap. These people just *get* it. I don’t know whether this wine is *better* than the Muntà or Lacrime, though it is supposed to be their top cru. It’s certainly richer in weight, I feel, and lets loose the full Timorasso experience. Anyway, full praise to Rody Hall, the importer, for finding these wines, and bringing them into Australia. Honey, apricot, rock salt, preserved lemon, rose water, peanut and almond meal, mint and green tea. It’s an opulent wine, so much nutty richness and candied orange peel, flinty and juicy, also slippery in feel, yet has quite some bite, and despite it’s richness, it keeps itself pretty trim. The finish is bold and perfumed, and long with a chamomile perfume and barley sugar. Strange thing to say, but this wine is maybe a bit more like the offerings from other (lesser) producers. Yes to the richness, and yes to the yum and weight. But the tight ‘mineral’ feel is less present here than is usual from Boveri."