12/13/2021 - virginiacross Likes this wine:

Leathery and smoky on the nose, then bright and juicy acidity. Leaning more raspberry than strawberry. Not the most complex of wines, but a great sipper for snacks or a lighter dinner.

Very much agree with the grapefruit pith bitterness.

7/22/2021 - virginiacross Likes this wine:

Blueberry and cherry jump out at you most on the nose and the palate, backed by a slight hint of graphite. Lilac and lavender add some depth. Acidity feels a little too high for the characteristics present, but leaves a little sweetness. Very long finish. Didn’t really get much carbonic personality here, but the juiciness could come from that. Wouldn’t rate this a light summer sipper, could stand up to heavier dishes like pork.

6/18/2021 - virginiacross Likes this wine:

Reminiscent of a red herbal tea, almost like Tazo Passion. Hibiscus, pomegranate, sour plum. Berry forward, but not overwhelmingly fruity. High acidity, tannins not as strong. I think it'd be a great pair with spicy food. Tart, irony finish.

6/14/2021 - virginiacross Likes this wine:

Wonderful, rich, and savory. Pineapple and apple juice to start on the nose with hints of sage and something smoky (one taster said “bacon”). Paired with pesto, went very well. Skin contact evident, but not overbearing. Held up very well as the bottle warmed on the table.

6/5/2021 - virginiacross wrote:

Indicative of Schiava, if using Elena Walch's Schiava can be a benchmark. There's the lemon candy, cotton candy, Chambord combination from Elena Walch's rendition, but this is a little more restrained. Light and juicy, just not such a burst of lemon candy. Superb sipper, or maybe with light fare. I wouldn't pair anything too robust with this.

4/22/2021 - virginiacross wrote:

Might have been corked, or just flawed from the wine making process. Hefty dose of wet dog, didn't really dissipate. Some apricot. Fuller bodied than I was expecting.

4/30/2021 - virginiacross Likes this wine:

Maybe my expectations were too high, but it didn't blow me away at first. It was volcanic, full of red fruits, a little earthy. Nothing too different from other Etna Rossos (this is IGT though, not an Etna DOC), and double the cost of an entry-level Benanti or Tenuta delle Terre Nere. But, this really evolves with some time. The fruity punch gets stronger, the nose more honeyed. The funk blows off a little, and the acidity really glides through your mouth. Lots of herbs here--thyme, maybe some sage. The tannins are dusty, drying which contrasts beautifully with the strawberry and cherry jam notes. It's still a wine that sneaks up on you, but the intrigue makes it more fun. I drank with homemade sourdough pizza with fennel pork sausage, salami, and blue cheese. Fantastic combo. Absolutely worth a try, but I might stick to other Etna Rossos for casual dinners.

4/21/2021 - virginiacross Likes this wine:

Opens with a big whiff of dried fruit, almost like Marsala. That gives way quickly to more subtle notes of vanilla and apple spice cake, but with plenty of strawberry and peach to keep it fresh. On a prior vintage, a reviewer had commented it reminded them of cheesecake. Second that for sure. Has this beautiful and unexpected tang. Acidity is zingy, fresh. As the wine warms in your mouth, gives off more tropical notes, a hint of kiwi and passion fruit. This wine is quite the adventure. It’s not a chuggable rosé for a sunny day, but it’s surely a thoughtful, delightful wine for that same sunny day. Will seek out other bottles for sure.

4/6/2021 - virginiacross Does not like this wine:

The VA was a punch to the face, nor did it dissipate much with time. Just full on acetone, crowding out the notes beneath. There was some cherry, and that’s about it. Could have been a flawed bottle. Waste of money at $38.

4/5/2021 - virginiacross Likes this wine:

On first open, resembled a cider with apple aromas and sharp acidity. I got a little smokiness on the nose. Finish was long, and almond-like. By day two, especially with a little warming up, it turned more brioche and citrus like. Powdered sugar on the nose, approaching the chocolate oranges at Christmas time. Smoke from before is hardly noticeable. One tasting note I saw of this described it as “flat champagne. I can’t say that’s too far off, but absolutely not in a bad way. Even for the decadent notes, it’s still zingy and fresh. Leaning towards a higher body wine, but not noticeably sweet. Maybe it’s my imagination, but I do get the fennel that Vom Biden describes in their notes. A perfect springtime, contemplate the sunshine and breeze sort of wine.

3/21/2021 - virginiacross wrote:

Wow, what a wine. Tawny red, transparent. Initial impressions: black cherry, mushrooms, something a little meaty. It’s savory, reminiscent of grilled steak and vegetables (but not smoky). I drank this with cacio e pepe, and hardly noticed the tannins at first. There was a sweetness, coming from the age and integration of the wine. But as soon as the food was done, this wine is SO tannic. With a finish lasting at least 5 minutes. It might be transparent, but does leave plenty of residue on your teeth! This feels like glue in your mouth, without the food. More tannic than even young Nebbiolo, or Dolcetto—and this is ten years old by now. Wonderful for a high fat meal (would love to try again with steak), wouldn’t recommend sipping. I had one 4 oz glass, already felt the alcohol at 14%.

3/20/2021 - virginiacross Likes this wine:

Compared to the 2018, this seems a little muted and less energized. There’s this wild note that jumps out at you in the 2018 (floral? peppery?) that’s missing here. In any case, it’s still worth a try. Maybe there’s not so much consistency between bottles, because I found pretty high, grippy tannins—the opposite of what someone else had noted. Much higher tannins than the 2018. I grabbed another bottle, so some other day I’ll see if it was just this bottle that was different or the whole 2017 vintage. Light bodied garnet color. Sour cherry, strawberry upfront. Hints at carbonic maceration—that whiff of banana and bubble gum. Some spice notes too, like baked apple cobbler. Drink slightly chilled, make sure you have an aroma collecting glass.

3/17/2021 - virginiacross Likes this wine:

A lovely, fresh rendition of a skin contact (orange) wine. I've been over the moon for some of Ampeleia's other wines (Kepos, Alicante), for just their pure energy and aliveness. The energy still here is very palpable, but maybe not in the same way as the others. I'm also comparing this to a Georgian skin contact qvevri wine (Giorgi Natendaze's Meskhuri white), which was just wild. There's a similar hint of mint on the nose and a coolness. Beyond that, this Ampeleia Bianco has pretty balanced acidity (could be higher) and a slight bit of chew from the tannins. Apple notes are prominent, along with some black tea and orange blossom honey. A slight bit of salinity on the finish, which makes it a great dinner wine.

3/12/2021 - virginiacross Likes this wine:

I love, love this wine. I was completely not expecting what I got when I opened the bottle. Lemon drop candy, that strawberry candy with the strawberry foil. And for all the sweet aromas, it's not a sweet wine at all. After a bit, I started to get some eucalyptus, too, and wet fall leaves. This is such a distinctive and fun wine. It was perfect for sunset watching and a grilled chicken + feta salad! I've never tried other Schiavas, but I'll be coming back to this one for sure. I think this would be a great gift wine too, regardless of wine knowledge. It's very accessible, but has plenty of depth. Give a good 30 minutes of air, chill to 55-65 degrees.

3/12/2021 - virginiacross Does not like this wine:

Yuck. Smells stale, no life. Vegetal, cardboard, chalky. I guess a hint of blackberry? It's a little better in the mouth than on the nose, but the smell is sort of nauseating. And I don't think that's a flaw, I think it's just the wine. I ordered the 6/$20 Firstleaf box to get some cheap cooking wines, but I was hoping (based on the site's original price points) that these wouldn't be terrible. So far, terrible.

2/26/2021 - virginiacross Likes this wine:

Carbonic maceration character hits you first--classic bubble gum, ripe banana, and cherry lollypop. Not really that floral on the nose, also lighter on the cranberry typical to Beaujolais. Fruit punch as it warms in your mouth. Pleasantly tart, nice tannins. Not as velvety as other Beaujolais wines I've tried, especially compared to Fleurie. Ended on a raspberry jam streak and a little bitterness (maybe like apricot pit/skin). With time, developed some spice and cedar, bubblegum aroma blew off. Did not drink with food, bet it would be great with roast chicken.

2/25/2021 - virginiacross Likes this wine:

Red cherry, pomegranate, hint of asphalt. More structured than I expected. Some earthiness, moss. I served with Sardinian Malloredus (gnocchi) with tomato/sausage ragu. Drink with a bit of a chill.

2/24/2021 - virginiacross Does not like this wine:

Bought this for cooking, basically undrinkable. It’s completely personality-less. Better to get a mediocre bottle you can at least sip on while you cook! $7 would get you a lot further at Trader Joe’s.

2/20/2021 - virginiacross Likes this wine:

This wine is electric! There's a little stinkiness when you first pour, but that blows off and you have a very strong aroma of grapefruit, blood orange, and dragon fruit. Lots of evolution in the glass. The wine is a beautiful amber color and pretty full bodied/viscous, likely coming from the thick skins of the Savagnin grapes. This paired wonderfully with some blood orange/pomegranate molasses salmon and was very good on its own. Definitely a wine to seek out. I feel strange putting a score on this wine, because I wouldn't want it to be anything different than what it is.

2/14/2021 - virginiacross Likes this wine:

It's very drinkable, but not very engaging. It's a little sweet, a little cloying. For the $3 I paid on the Last Bottle marathon sale, I am not complaining at all. But it's sort of the feeling of a a suburban wanna-be Tuscan restaurant. I didn't find anything particularly noteworthy here.

2/13/2021 - virginiacross Likes this wine:

This is a beautiful, velvety wine with lush fruits. I can't imagine anyone wouldn't love this wine.

2/13/2021 - virginiacross Likes this wine:

Savory on the nose, with dried porcini and whiffs of moss and wet leaves. Tart red fruits, some dark chocolate. It's a very structured, mineral wine with high acidity. It reminds me of Etna Rosso or Canary Islands Listán Negro, but without the volcanic smoke streak. I'm currently on day one, and I can already tell it's opening up in softness and fruit flavor after an hour. I'm going to leave it for trying the next two days to see how it evolves.

I didn't try it with food, but I'm sure it would be excellent.

2/12/2021 - virginiacross Likes this wine:

A very elegant, structured wine with a fascinating history. The winemaker, Giorgi Natendaze, forages and revives wild grapes from his home region of Meskheti, Georgia. This wine includes grapes from a 450+ year old wild vine. I was expecting something much funkier, and was very happily surprised to taste this. It's entirely different than any wine I've tried, but it's not rustic or rough around the edges.

Something very fresh and inviting on the palate--mint? Fresh spring flowers, nectarine, cranberry juice, sage. Some discernible minerality. Very lively! Acid is on the high side, but definitely not unwelcome. Would 100% recommending seeking out this wine.

2/12/2021 - virginiacross Likes this wine:

So, so tannic! Like glues your mouth together kind of tannic. I'm a big fan of Dogliani, and this wine in particular, but be forewarned! The wine starts out soft and fresh (lower acidity than, say, Barbera), with bitterness reminiscent of cacao nibs. Other Doglianis I've tried tend to have more almond bitterness, but this profile is more cacao/coffee. I do like this wine a lot, and would definitely pair with food next time.

Tasted this in a wine class, we were warned not to pair this with sweet, umami, or acidic foods, as the tannins would be even more noticeable. The instructor recommended creamy cheeses or fatty meat.

2/12/2021 - virginiacross Likes this wine:

Emphasis here on black fruit--blackberries, black plum. Black licorice and dried rose. Softness from oak aging introduces welcome baking spice (clove/cinnamon) and vanilla bean. Fairly high acid (very mouth watering), tannins well balanced.

2/12/2021 - virginiacross wrote:

The most "intense" tannic/structured of the Lambrusco sub-DOCs, so less floral than Salamino or Sorbara, but still very perfumed with violet, fresh flowers. Red fruit and black fruit intertwined, strong presence of black plum, strawberry preserves, and blueberry. Hint of dried herbs, like basil and thyme. Very long finish, flavor lingers for longer than expected. Light fizz adds intrigue, but it isn't overly carbonated. A lovely, fresh wine that is a joy to drink.

Would be a great BBQ wine! (Or pizza with sausage/bacon/salami)

2/9/2021 - virginiacross Likes this wine:

This is a very natural style wine, bordering on Kombucha or really just fermented grape juice. I can get a hint of the hybrid grapes, as if there's just the slightest whiff of Concord grape juice. It's a really pleasant wine for socializing, especially at 11%, but I don't find much complexity beyond some cherry. Worth a try.

2/7/2021 - virginiacross Likes this wine:

A bit stinky at first, but that blew off. There are some hints of red fruits, but the main focus here is the minerality (coming from the volcanic soil of the Canary Islands). I'm really happy to have tried this wine, especially in comparison with Etna Rossos, but I have to say I much prefer the Etna Rossos. That juicy raspberry liquor streak you can find in Etna Rosso brightens up the minerality, but this didn't have any of that. I paired with papas arrugadas and mojo picón (both specialties of the Canary Islands), and I really loved the pairing there. This isn't a great sipping wine, but really would shine with afternoon tapas.

2/4/2021 - virginiacross Does not like this wine:

Slight Garnacha/Cannonau personality present, but pretty drying on your tongue. I used it for beef Bourguignon, and that was amazing. I'd definitely buy it again in the future for cooking--but not so much for sipping.

1/31/2021 - virginiacross Likes this wine:

I'm absolutely and positively obsessed with this wine. It's weird, it's evolving, it's alive. It's one of those wines that gives the world new intrigue, that makes you stop to appreciate all the forces that gave rise to its existence and its path to you.

My first impression reminded me of lime. Not the acidity of lime, but the intense perfume of key lime, like the aroma of a limeade that has been blended with the rind on. There are herbs hidden in the middle, a whiff of lavender and thyme. And as weird as this sounds, the wine started to remind me of red enchilada sauce. Bay leaf very evident, some graphite, too. The wine only got better with time, and was even softer on day two and three.

1/23/2021 - virginiacross wrote:

Even after an hour or so of decanting, the wine really hadn't come into its own. It was very perfumed (red plum, herbs--basil?), with definite salinity and sweetness at the same time. It just felt a little closed, perhaps from being a young wine. But day two, wow. It feels lush now, soft tannins and this pillowy sensation in your mouth. Really balanced, pleasant acidity. It feels warming and comforting, while retaining its elegance. iThe wine has some staying power--flavor stays much longer than a sip. I'd recommend either long decanting or more cellar time.

Paired with sformato di anelletti (Cettina Vicenzino's incredible sausage pasta/eggplant recipe in The Sicily Cookbook), and it was stellar.

1/21/2021 - virginiacross wrote:

First notes -- raspberry, floral. This wasn't terribly complex, but very approachable and was a beautiful pair to a blackberry/almond/spinach salad and herb-roasted chicken. I first tried it before dinner, and liked it, but it really shines with food. My mother, who hasn't drank a full glass of wine in decades, gushed over the wine and praised how smooth it was. So, I'd say this is an easy-drinking wine that would please many different types of people. Medium bodied, plum-colored.

1/17/2021 - virginiacross Likes this wine:

The wine is a gorgeous light ruby red (really does look like a jewel in the glass!) with a lighter brown color around the edges. It's puckeringly acidic, but typical of Grignolino. On first open, the VA scent was pretty noticeable, but diminished quickly. The strawberry jam scent became even more prominent after an hour of decanting. Some nectarine, too. Black tea notes I've seen in other Gringolino wines not as present here, but still noticable. Some herbal note, maybe wild oregano. Tannins weren't chewy, but rather drying in your mouth. First glass was just for sipping, but will see how it evolves tomorrow + how it pairs with food. Would go nicely with mushroom risotto or poultry.

Day 2 Edit: Very cranberry on the nose. Due to the high acidity, I'd say it tastes more like a super tart fresh cranberry than a sweeter dried cranberry. There's still a bit of the VA smell from before. As it opened up in the glass, it tasted like gummy fruit snacks. Tannins were much more perceptible today.

1/13/2021 - virginiacross Likes this wine:

I absolutely love this wine, although I think it's not for everyone. It's very light in color, like a pale garnet red. Black tea notes really hit you, along with strawberries and dried flowers. Acidity is super high. It's just an intriguing wine and one I will drink over and over.

1/13/2021 - virginiacross Likes this wine:

Lovely dark and inky color. Strong aroma of Black Forest cake, pencil shavings. Tasted even better on the second day after opening, held strong on day three. Might seek out another bottle for longer term aging.

1/5/2021 - virginiacross Likes this wine:

Ruby colored and cloudy. Fruit notes on the nose--blackberry, strawberry, red currant, prune, forest floor and mushroom. Fleshy as the wine opened up with the earthy tones getting more distinct. Not sure if I'd drink again, but a worthwhile try.

12/24/2020 - virginiacross Likes this wine:

Paired very well with a citrus and current roast chicken. Medium-bodied, floral with juicy pear.

The wine is a light gold color in the glass with lemon, apricot, orange blossom and honeysuckle on the nose. Pretty satiny. Medium body, medium acidity.

8/16/2020 - virginiacross wrote:

Initial notes were smoke, yogurt/heavy cream and moved into cherry, almond, and kiwi acidity (?) as the wine was exposed to air. Juicy mouthfeel and dry finish.

8/16/2020 - virginiacross Likes this wine:

This wine was sweet, and had a sort of heavy sensation on your tongue. Slightly carbonated, orange in color. My sister described it as “mead-like.”