1/15/2017 - Jeremy Holmes wrote:

Wonderfully restrained yet piercing aromas of fresh lemon, iodine and white flowers. It has volume yet you feel every rocky bump. It is chewy and tart and your tongue involuntarily clicks against the roof of your mouth such is the wines chalkiness.

12/27/2016 - tcosgriff wrote:

Deep purple color. Very tannic and acid on first opening, but after some airing, the wine became beautifully balanced, but with only vague hints of black fruit, and maybe the slightest hint of tar. There were no rose petals to be found. Barolo is another wine that I have found over hyped and disappointing, despite mighty efforts. This was the best Barolo that I have had, but that isn't saying much. I ask myself whether I have lost my taste and smell, but I don't think that I have. I have friends that also have a hard time getting much out of these wines. Unfortunately, there aren't any new world examples that might teach us something, as the California Pinot Noirs have taught us about the inadequacies of red Burgundy.
I will stick with the Sangiovese wines, both pure and blended, and very good without some great mental effort.

9/7/2013 - RobSchu Does not like this wine:

Anyone who rates this above 70 has tasting issues. I was gifted a $1,200 dinner and this was the wine served for appetizers. There was no nose and a sharp tannic finnish. After it breathed, there was NO taste whatsoever. After you swallow, the finish was non-existent. For such an amazing meal I was very disappointed. If you want a great Pinot, stick to the Willamette, not France.