| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments More... |
|---|---|---|
| Red |
1971 Mastroberardino Taurasi RiservaTaurasi DOCG Aglianico more |
4/7/2024 - thesternowl wrote: 92 pointsI opened this bottle of the 1971 Taurasi Riserva with a Durand and, to be honest, I don’t know how the cork could have been extracted, intact without it. The cork was fully saturated and super gnarly looking. I poured a small taste to check color and see what was happening on the nose. It came across a little lethargic and funky so I poured the bottle into a ship’s decanter, careful to manage the sediment, and allowed it to stretch its legs for about four hours prior to dinner. The process of decanting filled the room with a wonderful perfume; this was a good sign! It turns out, it needed all of that air because it transformed into quite the darling. |
| White |
2019 Raul Pérez Rías Baixas Atalier a cruz das ánimasAlbariño more |
6/19/2021 - thesternowl wrote: 91 pointsThis was our white wine selection for dinner at Corvino Supper Club. Popped and poured, no formal notes due to the setting but I recall the distinct kiwi fruit note with some melon and lemon. The wine was like an ocean breeze. Zippy with an abundance of minerals. Killer with the seafood on the table and paired well with everything at the table. |
| White |
1991 Caves São João Arinto Quinta do Poço do LoboVinho Regional Beiras more |
11/6/2020 - thesternowl wrote: 92 pointsBlind Barolo Bonanza - Pandemic Edition (Castle Pines): Served double-blind. The color was a darker tone of gold, showing potential signs of age but seemed to be in good physical shape. On the nose, dried fruits such apricot and citrus fruits however, it was the striking note of coconut that ultimately led me to the Iberian peninsula. I figured a Rioja made in an oxidative style such as LdH Tondonia Blanco. On the palate, again with the dried fruits accompanied by nuts. This wine was balanced and had fine acid that provided the lift necessary. When the wine was revealed, I was couldn’t help but crack a smile; what a delight to try such a fantastic dry white from Portugal that, in many ways, was very energetic at 29 years young. |
| White |
2019 Cantine San Silvestro Roero Arneis Sabbiemore |
7/12/2021 - thesternowl wrote: 90 pointsHas the “Sabbie” designation on the label. Popped and poured. Pours a straw color. On the nose, a lovely mix of stone fruit, melons and citrus with freshly crushed gravel. On the palate, tart stone fruit, melon and star fruit with minerals. Racy acid provides a long finish. Quite lovely actually. 1 person found this helpful, do you? Yes - No / Comments (1) |
| White |
2017 Vietti Roero Arneismore |
12/27/2018 - thesternowl Likes this wine: 89 pointsThis was a delightful addition to the evening’s frivolities. Stone fruits, honeysuckle and minerals. Lovely. Drink now. |
| White |
2017 Argyros Assyrtiko Cuvée MonsignoriSantorini more |
9/12/2023 - thesternowl wrote: 93 points2023 Greek Adventure; 9/11/2023-9/22/2023 (Crete, Milos, Athens): Popped and poured, no formal notes. The “Cuvee Monsignori” is made with fruits from some of the estates oldest vines; many well over 200 years old and (obviously) ungrafted. Beautifully layered tropical fruits, lime, wax, and minerals. While this was hugely complex, the biggest takeaway was the incredible texture and finish of this wine. It was rich, leesy and saline. A stunning example of Assyrtiko and perfect pairing with whole red snapper. |
| White |
2022 Sandlands Assyrtiko Lodimore |
4/12/2024 - thesternowl wrote: 91 pointsHaving spent some time in Greece last year, I had access to all the Assyrtiko my heart could desire and it turned out, my heart was nearly insatiable. So when I learned that Sandlands was going to be releasing an Assyrtiko from Lodi, I perked up. |
| White |
2021 Artemis Karamolegos Assyrtiko 34 Ancestral VinesSantorini more |
9/16/2023 - thesternowl wrote: 93 points2023 Greek Adventure; 9/11/2023-9/22/2023 (Crete, Milos, Athens): Popped and poured; no formal notes. This was another beautiful example of Assyrtiko from Artemis Karamolegos. This one however, is 100% Assyrtiko from 120+ year old, own-rooted vines. It’s also drop dead gorgeous. Bright, fresh and concentrated lemon citrus fruits, a touch waxy and beautiful minerality. The acid is awesome. Finish is long and saline. A wonderful pairing with grouper and pasta with shrimp saganaki. |
| White |
2022 Gaia Assyrtiko ThalassitisSantorini more |
9/16/2023 - thesternowl wrote: 91 points2023 Greek Adventure; 9/11/2023-9/22/2023 (Crete, Milos, Athens): Popped and poured. The wine pours a straw color with a medium viscosity. No signs of particles or gas. On the nose, the wine displays fresh lemon, wax, and minerals. On the palate, the wine is dry with high acid. The finish is long and accompanied by the familiar saline minerals. Probably better with food but works well with a warm sunset on Milos. |
| White |
2022 Akra Chryssos SantoriniAssyrtiko more |
9/21/2023 - thesternowl wrote: 94 points2023 Greek Adventure; 9/11/2023-9/22/2023 (Crete, Milos, Athens): Popped and poured. The 2022 “Dry White Wine” from Akra Chryssos was a brilliant capstone to our Hellenic adventure. The winemaking at Akra Chryssos leans toward natural but is more accurately described as extremely light-handed. The Somm explained that these wines do see some barrel but only for a short period and all are used. Some of the fruit is sourced from vines over 200 years old. 2 people found this helpful, do you? Yes - No / Comments (2) |
| White |
2019 X-Bourgo AssyrtikoTinos more |
9/13/2023 - thesternowl wrote: 94 points2023 Greek Adventure; 9/11/2023-9/22/2023 (Crete, Milos, Athens): Popped and poured, no formal notes. It’s my understanding that this wine is nearly 100% Assyrtiko from less than 2ha of vines planted on the island of Tinos. I found this to be an extraordinary recommendation by a Greek Somm. This was bursting with energy, bright lemon/lime citrus, wax and minerals with racy acidity. The finish was long. Outstanding balance. It slayed with grouper. |
| Red |
2019 Cesare Bussolo Barbera d'Alba Vigna Santa Luciamore |
7/2/2023 - thesternowl wrote: 93 pointsPopped in poured, decanted for 90 minutes and then enjoyed over the next several hours. The 2019 Cesar Bussolo Barbera d’Alba “Vigna Santa Lucia” pours a bright ruby color with a near opaque core. Medium+ viscosity with moderate staining of the tears. On the nose, the wine is redolent of berry fruit: blackberries, blueberries, and brambles along with fresh basil, black licorice, sarsaparilla, dry earth, and some spices. On the palate, the wine is dry with medium tannin and medium+ acid. Confirming the notes on the nose with savory minerals in the long finish. Based on this experience and the fact that this hardly budged as the hours rolled by, it gives me the impression that this has a very long life ahead. Try again after 2025 and enjoy through 2035. |
| Red |
1990 Elio Altare Langhe Barbera Vigna LarigiLanghe DOC more |
11/16/2021 - thesternowl wrote: NROpened about three hours prior to service and served blind. No formal notes due to the format of the night. Initially, I had some doubts about its health when I pulled the cork (which was perfect, with very little seepage) but it was a little sharp on the sample pour. But I was patient and gave it some time to open up...and open it did. By the time of service, it was very much alive and dare I say youthful! Deep garnet color with very little signs of age visually. Definitely some sediment but nothing crazy. Mostly dark fruited with plums, dark cherry and baking spice. It came across...almost youthful. Developing at the most. Tannins were still pretty strong and acid was quite nice. Very modern but undeniably well done. Nobody called Barbera but folks were poking around in Italy. A very good and lovely wine with a long life still ahead. |
| Red |
2019 De Forville Barbera d'Asti Ca' del Bucmore |
4/7/2022 - thesternowl wrote: 90 pointsPopped and poured; consumed over two days. Best on day two. The 2019 “Ca’ del Buc” pours a slightly glass staining ruby; medium+ viscosity. On the nose, this is funky tart plums and cherries and something reminiscent of an alleyway on a warm day…but in a good way. On the palate, the wine is dry with medium tannin and medium+ acid. Tart dark and red fruits with minerals. Lip smacking finish. This is a rustic Barbera and a killer value with unmistakable Piedmontese sensibilities. I’m grabbing a case. |
| Red |
2018 Pikasi Winery BarberaVipavske dolina more |
3/9/2021 - thesternowl wrote: 84 pointsInteresting interpretation of Barbera. This almost comes across astringent. Incredibly tart with a characteristic that recalls biting into a Granny Smith Apple. I wonder if they had challenges getting to full ripeness? It is dark fruited with seemingly little tannin. Acid is elevated for sure. Finish seems clipped however. This really needs food to fully appreciate. |
| Red |
2004 San Fereolo Langhe Barbera AustriLanghe DOC more |
11/20/2023 - thesternowl wrote: 94 pointsPopped and poured; enjoyed over the course of several hours. “Austri” from San Fereolo is a remarkable example of Barbera from an area in Piemonte most famous for wine made from the Dolcetto grape. The 2004 vintage pours a deep, garnet color moving towards a slightly orange rim with moderate staining of the tears. Medium+ viscosity with some light signs of sediment and light staining of the tears. The nose is nothing short of extraordinary. The wine is vinous with notes of black cherry, blackberry, spiced meat, mushrooms, saffron, dried green herbs, anise, conditioned leather, red and purple flowers, and crushed gravel. On the palate, the wine is dry with medium(-?) tannins and medium(+?) acid. Confirming the notes on the nose. The finish is forever long; tart and multi-layered. A wine of impeccable texture. Pure class and should be considered a benchmark. Drink now but well-stored bottles should have the legs to hang in there for at least another 3-5 years. |
| Red |
2017 Fratelli Seghesio Barbera d'Albamore |
2/9/2020 - thesternowl Likes this wine: 88 pointsSuper easy going red for a simple meal of sausage and peppers over some penne. A great match. |
| Red |
2016 Roberto Voerzio Barbera d'Alba Il Cerretomore |
11/8/2021 - thesternowl wrote: 90 pointsThe 2016 Barbera vigneti “Cerreto” appears a deep garnet color with a translucent core and slightly watery rim; medium viscosity. On the nose, medium intensity and initially gives an overall earthy impression accompanied by dark tart cherry, dark plums, red flowers and freshly laid asphalt. On the palate, the wine is dry with stewed dark cherry fruits and again with all the earth. Medium tannin, medium+ acid. The finish is tart and long. Tonight, this came across rather young. I would hold if I had any in my cellar and try again in 2023. That being said, it paired well with our pasta and sausage tonight! |
| Red |
2018 Bartolo Mascarello Barbera d'Albamore |
2/17/2023 - thesternowl wrote: 92 pointsOpened prior to dinner, no formal notes. This was served alongside a lovely pasta and meatball dish and the table was over the moon with the pairing. The 2018 Barbera d’Alba delivers a lovely mix of dark and red fruits that came across a bit rounder and richer than I expected and it was absolutely lovely! It brings classic structure that is matched with an almost silky texture. Lovely now and should remain so for several years to come. Grazie Tim! |
| Red |
2021 Comm. G.B. Burlotto Barbera d'Alba Avesmore |
8/5/2023 - thesternowl wrote: 92 pointsPopped and poured; no formal notes. The 2021 Burlotto Barbera d’Alba “Aves” is developing; redolent of impossibly dark berry fruits with some purple flowers and earthy clay-like minerals. Medium tannin and medium+ acid. High alcohol. The finish is long and has a bit of a salmiakki thing on the finish that’s really nice. This is a really good wine right now but it’s undeniably primary and I think it’s holding something back. I won’t touch another bottle for at least a few years. Drink now with patience and through 2036. |
| Red |
2011 Bartolo Mascarello Barbera d'Albamore |
10/9/2023 - thesternowl wrote: flawedCorked! What a pity. Good thing I have another bottle. |
| Red |
2016 Elio Grasso Barbera d'Alba Vigna Martinamore |
11/21/2022 - thesternowl wrote: 92 pointsPopped and poured; consumed over a few hours. The 2016 Barbera "Vigna Martina" is deep, dark ruby with an almost impenetrable core. More than ample in the fruit department with all the dark berries. However, it's got enough of the non-fruits: the inorganic earth, purple flowers, some herbs and spices, to leave one in no doubt of its origin. This is certainly one of the more polished versions of Barbera. It was big enough to work well with our grilled porterhouse but this would be just as easily enjoyed on its own. As for longevity, even at 6 years post vintage, this seemed fairly primary. That being said and based off my experiences with Barbera in this category, I expect the secondary characteristics of leather to begin emerging in the next couple of years. Tasty now and should continue to reward through 2030. 3 people found this helpful, do you? Yes - No / Comments (2) |
| Red |
2011 Bartolo Mascarello Barbera d'Albamore |
10/9/2023 - thesternowl wrote: 91 pointsPopped and poured; consumed over two days and consistent throughout. The 2011 Barbera d’Alba pours a deep, garnet (with some purple) color with a near opaque core. Slightly hazy. No signs of particles or gas. Medium+ viscosity with moderate staining of the tears. On the nose, the wine is vinous. Boysenberries , mulberries, dark cherry, braised beef (no cap), oiled leather, dried leaf tobacco, organic earth. On the palate, the wine is dry; medium tannins and medium+ acid. Alcohol is medium+. Confirming the notes from the nose. This is really tasty right now. While I don’t think this is going to fall off a cliff soon, I also don’t think there is any reason to hold any longer. Drink now and enjoy while the fruits are still nicely balanced with the secondary characteristics. |
| Red |
2013 Cappellano Barbera d'Alba Gabuttimore |
12/7/2018 - thesternowl Likes this wine: 93 pointsEvery time I’ve walked into the cellar, this bottle has been starring at me and since I was making pasta alla puttanesca, I figured it was as good a time as any. Definitely on the high end for Barbera d’Alba but I’ll be damned if it ain’t worth every penny. Decanted for about an hour prior to dinner. This was extraordinary on the nose. Dark fruit dominated with baking spice, in particular, there was a significant aroma of nutmeg. The other obvious bit on the nose was, and you’ll have to bear with me here, engine shop floor. Like, the smell of walking into an old mechanic’s garage. As weird as that sounds, it was awesome. On the palate it’s big with dark fruit and spices. Tangy finish. Firm but fair tannin. Balanced. So delicious on its own or with food. Drink now with an hour decant or hold. This will be really good for years to come. |
| Red |
2015 Cappellano Barbera d'Alba Gabuttimore |
3/27/2021 - thesternowl wrote: 93 pointsSelected from the HSWM shelf to accompany the bevy of wines from Piemonte already at the table. I’ve been a huge fan of Cappellano’s Barbera d'Alba in the past and this certainly impressed, as I expected it would. It worked really well with the hangar steak but it was holding something back. We took the remaining half of the bottle home and the real fireworks show came on Day 2 paired with some homemade Bolognese that I made with some ground elk. Undergrowth, dark fruit, figs, dark tilled earth, cumin, spiced meat and what fantastic acid!! Tannins seem to be medium. Sediment appears to be medium plus…lol…there’s a lot. Yes, the price is steep for a "modest" Barbera but when you consider the overall quality and satisfaction, this absolutely delivers and absolutely worth it. |
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- Tasting notes: 1,772 notes on 1,551 wines
