6/30/2023 - WineKnurd Likes this wine:

Decanted for an hour; on par with my previous notes however this bottle showed some unique red apple notes, a sweet liqueur like quality, and a bit more black pepper and sassafras to go along with the bright cherries, anise, and cedar resin finish. Structure per the 2022 tasting note, tannins will need more time to fully integrate but my last 2 bottles might not make it to that point. Staying with the A- (92) evaluation especially now that WS is showing bottles at $80.

6/4/2022 - WineKnurd Likes this wine:

Pulled this for a tomahawk steak seasoned with a coffee and scorpion pepper salt dry rub, nailed it (on the rub and wine). Bold and super oaky, the intensity of the aromas and flavors is remarkable even for Bosconia. Dried, mostly black fruits, but a contrasting red fruit-earthiness that I personally get from throwing tomato paste into a hot sautee pan or searing tomato halves on the flatop. Turn the american oak vanilla to 11, toss an old catcher's mitt into the fermenter, and a few twists from the pepper mill and now its a party. Decent acidity, I would suggest the lowest of the 05- 09 range, with the majority of the structure as result of finer-grained oak tannin. The 06 is my benchmark, but I have enjoyed what the 08 brings to the table. I remember when Bosconia was a sub $30 wine, but even at $36 there is still plenty of value. Overall evaluatuon: A- (92).

11/6/2021 - Xavier Auerbach wrote:

This is a marvellous old-skool Rioja, in a style which seems to be the monopoly of Bodegas López de Heredia these days. At twelve years old this is the current release, which is impressive in itself. The warm vintage seems to suit Vina Bosconia very well. Rich black fruit and spicy American oak, firm tannins and lively acidity but generous, leathery and balsamic, well defined, lovely flavour intensity, cool minerality, liquorice on the finish, very good resonance and length. More generosity than 2006, 2007 or 2008. Even better and more expressive on the second day.

7/10/2021 - WineKnurd Likes this wine:

Decided to test drive a bottle even though all the other 200+ notes say to hold, wanted to see for myself. Not disappointed but also agree. I gave it a hefty aeration regimen, double decanted back in the bottle with the use of a wide mouth funnel, left the cork out at least an hour, then properly decanted for at least another hour before serving, though that really just got it primed. Noteworthy that it continued to open up as I worked my way through the decanter.

Has all the classic Barbaresco flavor profiles as described by the previous tasters' notes, so I will focus on the structure. I will say that the "anise" is more shaved fennel frond vs full on licorice but I don't want to come off as a pedantic snob, I just happen to have grown fennel in my garden this past spring. Exactly 1/3 of the palate is driven by the bright acidity and then the tannic toll gate comes down, taking control of the remaining 2/3 of the palate and on through the finish with more earth and less fruit. Tannin definitely provides the majority of the structure but the texture is leathery and on an even keel, drying yes, but never gets woodsy, bitter or astringent. Develops a deeper intensity and more development on the finish as I worked through the decanter; the acidity creeps back in at the very last second to add some nice black cherry skin notes as the leathery tannins finally fade out.

Of course this still very young and primary but you can sense the potential, reminds me of some 2013 Barolo I popped early on (but are safely sleeping now). A steal at $35 (Allendale Wine Shoppe). Liking this at an A- (92).

3/26/2021 - srh Likes this wine:

Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.

≈55 min decant into a plastic, cylindrical pitcher which was then capped; NO visible sediment; Private Preserve after Day 1

N: FRAGRANT melding of plums, blk cherries, & pyrazines with hints of smoke, the blk cherries being SLIGHTLY on top

P: Med body; Rndish entry with NICE, almost swtish frt met by a zesty acidity which seamlessly, slowly transitions into a LONG, balanced, TANGY/swt (60:40) finish with VERY mild, almost non-existent tannins. A very nice match for various take outs from the Spaghetti Factory: CHX Parmigiana, Spaghetti/Marinara (Take Out), & Spaghetti Mizithra. An impressive bottle which, while not going to improve, SHOULD hold through '24 -- & that's with < ideal storage. My EXC, & *solidly* so! 🙂

// Day 2: Held fine aromatically, the P working better by itself than with the Smkd BBQ CHX & Pk Ribs which were NOT a viable match, somewhat to my surprise. 🤔

7/4/2021 - prof b wrote:

perfectly aged and ready to go. Really lovely. no formal notes.

5/8/2021 - WineKnurd wrote:

Listen to all the other notes, this needs to sit or needs an extended decant!!!!! The nose will fool you, fresh cut strawberries and cherries with some cranberry juice and florals; hints of earth and green pepper are the only clues that the tannins will provide the astringency equivalent to sucking on pure chunks of pine bark. I have never had tannin dominate to this level in a BdM before, but the nose certainly offers promise if you have the patience to lay this down. Got this for $35 bones at JJB, but only time will tell if the tannins will settle during my lifespan or will this be something I pass down to future generations in my will (with the stipulation to add notes to CT for posterity). With the tannins so out of whack, have to evaluate this as a B- (83) for now.

4/17/2021 - WineKnurd Likes this wine:

Agree with NOAHCAP and his 4/13/2020 note, took about 2 hours in the decanter to open up, transitioning through a a very earthy, cooked tomato puree phase, before the oak and finally the red fruits started to emerge. The usual primary notes of blackberries and vanilla were certainly subdued in favor of some additional tertiary aged notes, the oak spices were less pepper and more earthy-herbal (like loose leaf black tea) and the freshly opened Spanish cedar cigar box was more cedar sleeve wrapped around a leathery Connecticut shade cigar. Once things really got going it developed notes of tart cranberry & strawberry preserves with some baking spices and the tobacco and leather notes described above. These continued into day 2. And yes I sampled with breakfast, don't judge me SRH :) This wine has really developed since my last note 2 years ago, really a stunning transition into more complex tertiary notes I was not expecting considering how bold and primary this has been. Even the acidity, tannin, and oak have mellowed in the same ratio, becoming an older, wiser, more thought driven version of its bolder "speak your mind youth". Can't really ask for more as your wines age. A (95).

4/25/2021 - prof b wrote:

This bottle was hand corked after a bulk purchase from the winery door back in the day. I recently acquired several of these. Other what was just stated, the bottle and cork were in pristine condition. The wine did show some very slight oxidative notes but there was plenty of ripe red fruit and tar as well. Very enjoyable.

3/31/2021 - bevetroppo Likes this wine:

It only took me 15 years and 1600 tasting notes to figure out my own scoring system. I finally realized 87 means that a wine meets the (self-determined) parameters consistent with its appellation or terroir. It is correct, appealing, drinkable, "typical" and would not be a disappointment on any level if correctly priced. It is not exciting, uplifting, or inspiring. How's that for precision? Truth is, it's probably as valid as any other scoring system once you realize it's all subjective anyway!

14K gold with green flecks. The nose bespeaks its proximity to the sea, with telltale maritime salinity and notes of garrigue common in Liguria. The winery and the small Colli di Luni appellation in fact straddle Liguria and the Tuscan coast. On a map it looks almost equidistant between Genoa and Lucca. Regulations require 95% vermentino.

The fruit on the nose is not overly generous, tending toward white peach and green apple skin. There's also a bitter, slightly nutty quality. On the palate it's got the oily texture common to vermentino, muted yellow fruit and distinct bitterness on the dry finish.

This almost seems to beg for fresh oily fish like sea bass to mix it up and coax out the fruit a bit more.

2/27/2021 - WineKnurd Likes this wine:

Didn't take formal notes but wish I did, especially since this was only $15 (Empire Wine). I hate to categorize in this manner, but for those who might be on the fence about a Greek wine, this is like a softer Tuscan Sangiovese with more red plum than red cherry and more savory than leathery. Tannins give more savory tobacco than woodsy or worn leather notes but otherwise very well in tune with the acidity. Agree with previous notes that describe this as "medium". The only thing that isn't medium is the price drives this into "steal" category for me; A (94) evaluation when you figure in value.

1/16/2021 - D'Yquembe Mutumbo wrote:

Sadly, my last bottle of this beauty. Altesino always hits the spot for me, this did not disappoint at all, with all the familiar lovely red fruits, nutmeg, licorice, nice secondary minerality. Will have to look into getting more of this.

12/19/2020 - Kirk Grant wrote:

This is a medium golden yellow in the glass with scents of Juicy-Fruit bubble gum, ruby-grapefruit zest, dried pineapple, bee pollen, & white flowers the wine's scents evolved & shifted over the 2 hours we drank this. The palate is framed by brisk & bracing acidity followed by flavors of green apple, kiwi, lime. This is very nice, and there is a level of complexity to it that is easy to note from the first sniff or sip. I can certainly see the comparisons to White Burgundy or high quality Chardonnay made with an old-world mind-set. I'm not sure that this deserves the level of praise it's gotten, but it's very nice. I don't really know how to differentiate Abillo from Chardonnay with this experience. I have 2 more bottles to check in on & try to make more sense of. Outstanding!!

6/28/2018 - srh Likes this wine:

Bottles shared by friends 🙂 (San Diego, CA): N: Cherries, olives, wht choc, notes of earth, then meatiness/iron with notes of spice

P: Med body; VERY nice frt met by still ALMOST puckerish acidity which seamlessly morphs into a VERY LONG, tangy, beautifully balanced finish. Certainly approachable now, yet with addt'l life still remaining. 13.5% ABV; [As of early Dec '20, wine-searcher shows no sources for this vintage].

12/2/2020 - prof b wrote:

Perfect fill and easily removed cork on this bottle I purchased ~1 year ago from a reputable retailer. Decanted four hours and served with freshly made pasta and fresh black truffle. The wine itself shows rhubarb, strawberry, and tar on the nose. On the palate, the tannins are gone but the fruit remains along with tertiary components including the tar and some worn leather. Combined with the food, absolutely amazing.

11/26/2020 - WineKnurd Likes this wine:

Da' Knurd family Thanksgiving wine, went out of the box with this selection. Wanted to make sure we had plenty of acid for the traditional leaner meats and starchy foods. Nose and palate of citrusy kaffir limes, sour key limes, traditional pinkish grapefruit and gooseberry notes. I got a slight hint of sweetness on the finish, a bit of cantaloupe as the extremely bright & vibrant (but not overwhelming) acidity transitions from seashell-limestone to a more saline note on the finish & fade. The energetic acidity really drives the structure and the lighter body, definitely lighter than (my favorite) the Coddington and at least a 0.5% less abv to explain the difference. IMO should have gone with the Coddington considering the menu, I kept thinking of shrimp and scallops in a buttery white wine sauce with the Maté's Vineyard. Pairing aside, its such an unusual Chardonnay that I would associate with Burgundy in terms of a having unique flavor profile different from other New Zealand Chardonnay. It's about $10 pricier than the Coddington ($49 JJB) but its something truly unique, A- (93) evaluation. Still in its youth for sure, looking forward to see how this might evolve given more time, especially given the implied bottle to bottle complexity evidenced by the preceding tasting notes.

11/26/2020 - WineKnurd Likes this wine:

After dinner wine for the Knurd family Thanksgiving meal, wanted something to go with the richness of the southern pies being served (pecan, sweet potato, pumpkin, etc). Deep raisined fruit notes- red grape and dried black cherries with some prune and toast-roast-raw chocolate hints in the background; enough red fruit to keep it on the red side of purple in conjunction with the blue/black fruit constituents. Structure definitely driven by the alcohol and tannin (in that order), and I enjoyed how it added some dried cherry, cordial, and kir to the otherwise fruit-free sweet, starchy, buttery, nutty (and extremely delicious) desserts that were served. The body of the wine was well matched to the richness of the pies, with my only complaint a slightly astringent, medicinal finish. Compared to my 2016 note, thinking that the "butter and cream" fat from the desserts wasn't quite the match for the alcohol and tannin as was the pork ribs back in 2016, but overall pleased with the dessert pairing. Finished off the bottle as our digestif. I like the Accordini Amarone better, more balance IMO (usually a little less alcohol) plus its less expensive, but if you can find Zenato under $50 there is value to be had. Overall evaluation: B+ (88).

11/15/2020 - WineKnurd wrote:

Decided to try a bottle without any food from a straight pop-n-pour. Very concentrated nose of slightly stewed cherries with plenty of oak- very cherry cordial, almost pie-filling level, with some earthy tomato paste and cedar spice undertones. Bold, extracted, and thick with very present and "chewy", sweet tannins that are insanely dry but without becoming astringent. Needs meaty, fatty foods for sure- make sure you have sausage, smoked brisket, or a braised roast on the menu. I guess I appreciate the craftsmanship though I am not a fan of the style, with producers like Livio Sasetti and Altesino more typical and even more versatile with food. Overall reminded me more of Rioja than Brunello; B+ (88) evaluation.

1/29/2019 - oldwines Does not like this wine:

Tasted at Benvenuto Brunello in NYC. Like my observations of the Brunello, this is horrible if you ask me...tannic, flat, over-ripe and unbalanced. Way too tannic for a Rosso di Montalcino. I just don't see/taste what others see/taste in this producer's wines.

9/3/2020 - bevetroppo Likes this wine:

Since March of this year, I think I've bought 98% of my wine online, and I've bought quite a bit for current consumption-you probably have too. So in filling out a case I'm casually skimming through a website and see a bottle of well-priced Muscadet (that is something of a self-evident proposition) so I throw in a bottle of 2019.

Two months later I open it with a blackened halibut dish. How wrong can I go for $13.99, plus like Vermentino and a few other grapes there is essentially nothing from the sea it can't handle?

It's a pale straw, at best, maritime aromas with green apple and even faintly pineapple fruit. 2019 must have been ripe I'm thinking. Surprisingly rich and layered on the palate, which caused a raised eyebrow but not much more. Softer acid than I might have expected, but enough for a positive backstop to the blackened spice.

I'm eating, I'm drinking.I'm talking, I'm making "hey, this is better than I thought it would be" facial expressions. I look at the bottle and it's 2009, not 2019. I effectively missed the vintage all the way from the website to the glass.

In effect I blind tasted the vintage out of carelessness and was rewarded by being a full 10 years off. In my defense I wasn't studying it, but c'mon. Is there another wine, red or white that could pull off this trick for $13.99? Not likely. Muscadet you are a small miracle.

8/11/2020 - WineKnurd wrote:

$35 Farina family dinner night purchase. Rich red fruits, some berries and cream from the glycerol and a smooth as silk mouthfeel from the 14.5%. Slightly astringent finish but otherwise loaded with flavor and value. A+ (97) restaurant bottle purchase!

7/10/2020 - bevetroppo Likes this wine:

Sometimes I study a label when writing a note and sometimes I completely ignore it. I don't know why. I drank a bottle of this a few years ago and am pretty sure I didn't see the overt reference to black truffles or the claim that the current winemaker, Francois, has a great grandfather who was a friend of Thomas Jefferson. I didn't attempt to compute the begats involved in that calculus, but it sounds just as far-fetched as the reference to black truffles in a wine from Monthelie. If I only had a black truffle handy to compare...

The color is darker than I might have expected, with noticeable bricking towards the rim. The nose is a mature combination of plummy red fruit, maybe pomegranate, graphite, with hints of menthol and ok now that it's in my head, mushroom lurking. Medium-bodied on the palate with just enough fruit-bearing oomph to clear the finish line. Has a somewhat sauvage character overall at this late stage in its development, with a bit of a hot 'n' nasty finish (apologies to Humble Pie).

I don't think anyone expects a long-distance runaround from Monthelie (apologies to Yes), even in a great vintage. I'm happy this is still drinking more or less nicely at age 15, but I'd snarf any remaining bottles soon if this is typical.

4/16/2020 - prof b wrote:

My first bottle from from this vintage. A very nice version on Tondonia but still quite primary, as expected. I think this will evolve into a wonderful wine with time. Hold.

9/1/2019 - oldwines Likes this wine:

Light to medium lemon yellow with a tinge of green. The nose is a little smoky but more flinty with light white florals and layers of citrus including lemon, lime and grapefruit. The palate has bright acidity but also some creamy lemon curd, minerals, grapefruit which seems to fade with some air and a distinctly butterscotch and creme brûlée finish that is very long and lingering. Great texture and mouth feel. Wonderful package of a very versatile and deliciously layered Chard that crosses back and forth between New and Old World styles.

5/27/2019 - BrunelloBob wrote:

Meh. I gotta stop buying Rioja
Some red fruit and a long back end aftertaste I'm not crazy about.

11/29/2018 - Kirk Grant wrote:

This is lovely, it's really bright and vibrant on both the nose and the palate. Initially it leads with robust and a vivid melange of raspberries, blueberries, and blackberries with hints of earth and wet stone. The palate leads with bright red and black fruits followed with notes of dark chocolate and tobacco. This is one of the most exciting producer's Barbara d'Alba that I've come across in the past few years. I need to buy and try more wines from G.D. Vajra. Outstanding

6/8/2019 - Kirk Grant wrote:

Seeing that the 8th was a fruit day on the biodynamic calendar I thought I'd see if I could get a second phenomenal showing for this wine while going to visit a dear friend. I opened one of these about a month ago and it was so good I wanted to go back and see if I could have the same experience. Initially a little bitter and sharp on the palate, this smoothed out with about 2 hours creating room in the bottle after tasting one glass. It's a light and lifted Barolo that I find to be so easy to enjoy and hard to keep my hands off of at this moment. If you have multiple bottles there is no reason not to check in on one at this stage. The tannin is more obvious this time than the last time, so this may be close to closing down...but it's so lovely and elegant it really surprised everyone at the table. Light bodied, high tannin, high acidity, and a long finish that is slightly drying on the palate leaving the mouth watering and calling for a second sip. Outstanding!!

4/26/2019 - Bro-rolo Likes this wine:

this prime time brorolo made watching Moana for the 5000th time almost feel like I was watching it for the first time lolz #shiny #yourewelcome

4/13/2019 - prof b wrote:

My birthday celebration, 2019 edition: Ick. This wine offered a very unpleasant chemical like odor that I think smelled mostly of turpentine. The palate was completely uninterested and frankly, undrinkable.

12/21/2018 - Bro-rolo Likes this wine:

our boy Abbruzzese didn’t make any of his epic BdM this year...bc the weather was $hit...and he had too much pasta...or maybe he was tired...or hungover lol...so when all these other clown shows try to sell you their sad 2014s for full price over the next 12 months...and your bro shows up to your party with a $hitty 2014 brunello trying to tell you it’s the best wine youve ever had lol...just remember that this exists lol

11/19/2018 - ricard Likes this wine:

Surely Gattinara is one of the best kept secrets of the wine world. Relatively obscure, and overshadowed by the global reputation of Barolo and Barbaresco, this little region grows amazing Nebbiolo, and Travaglini in particular makes stunning wines. In spite of the eccentric and decidedly clumsy bottle shape. This is the entry-level red I think, and therefore the most accessible, but it is absolutely delicious. You'll want more and more of it. And it evolves in bottle over an hour or so, which is always a satisfying talking (and drinking!) point. Lovely Nebbiolo nose of roses and violets and truffles, splendid balance, savoury, a touch of leather and pepper, and a finish like a fresh mountain stream. A very good wine.

12/11/2018 - studleytrey Likes this wine:

Well, after coincidentally drinking the previous two bottles on 10/11/16 and 11/11/17, I had to try to drink my last one tonight and amazingly succeeded in that endeavor, so here we are.

Still pretty dense coloring, with purplish ruby edges. Aromas of dark fruits, violets, graphite, fennel, and dried spices. Medium body, medium(+) acid, and long, spicy finish, with flavors of tart black fruits like black raspberry, lemon, and minerals. Worked well with a vegetarian lentil chili tonight and drinking well now and I'd imagine for at least a few more years.

12/14/2018 - Eric Guido Likes this wine:

Watching the 1970 Briacca come around over the course of the day was a fabulous experience. With a slow-O process that started a little after noon and the last glass poured around 8pm at night. Upon first opening, the wine was literally the color of rust, yet even as it sat in the decanter long enough for me to clean the bottle of sediment, it picked up more of a rose color. Throughout the entire experience, it remained light in color. Made completely from the Rose Nebbiolo clone (I'm told), which made a lot of senses as we admired the feminine lift and elegance of the Briacca.

The nose was stunning from the onset, yet picking up layers throughout the evening, displaying sweet and sour dried strawberry with dusty dry earth tones, crushed fall leaves, Indian spices, and hints of tobacco. On the palate, it was light-bodied at first, yet throughout the evening picked up weight and enveloping soft textures, showing mature yet also still alive, as mineral-tinged dried strawberries, pretty inner florals and hints of sweet spices washed across the senses. Brisk acidity created energy and carried through into the finish, as dried red fruits, mineral-laden earth tones and inner florals lingered.

What a beautiful mature Barolo, yet without the Slow-O decanting process, you'd miss the entire experience.

12/14/2018 - Kirk Grant wrote:

This is one of those moments where you kick yourself for not buying a full case when you had the chance. An opaque core leading to ruby rim with a clear meniscus. Scents of smoke, dried meats, olives, and a hint of red fruits. On the palate it leads with a bitterness that soon transitions into a mid-palate burst of red & blue fruits, spice, clove, and a lingering note of black pepper and blackberry. This is a lovely medium bodied, high acid, medium tannin, with intense notes of red & black fruits. It's so easy to drink this...the bottle barely lasted 90 minutes between the two of us. I hear others saying that this may not last...I don't know why it wouldn't with the balance this shows...such a lovely and compelling wine. Outstanding!!!!

10/29/2018 - WineKnurd wrote:

$94 by the bottle at Farina in Raleigh, decanted through a cascade funnel. Very young and on the modern side- some cherries and leather but mostly tannin, very one dimensional. I knew it was young, but wanted a Barolo. Money is better spent elsewhere on the list until this gets some age. B- (82) as a restaurant purchase.

11/18/2018 - Yagil wrote:

WSET course Level 3, 6th session: 70% Tempranillo, 20% Garnacho, 5% Graciano and 5% Mazuelo

Clear, med garnet
Clean, med+ (primary) secondary & tertiary aromas of dark red/black fruits, earth, leather, spices, coffee, savoury, dry fruits,
fully developed

Dry, med+ acidity, high tannins, med alc., med body, med+ primary secondary & tertiary flavours, dark roasted fruits, dry plums, earth, herbaceous, liquorice, mint, eucalyptus,
med+ finish
drink now - (not?) suitable for further ageing
outstanding

9/26/2017 - studleytrey wrote:

Very consistent descriptors as my previous note, but somehow this bottle is drinking more balanced and complete. It's a lighter style, which I don't think is necessarily a bad thing, and the finish is a bit short, but there is complexity, nuance, and finesse to this wine that I'm enjoying quite a bit at this sitting. Aromatically more complex than on the palate, but this is a perfectly suitable pairing for your usual red sauced affair, and I'm enjoying it post meatball hero lunch today just the same. Cheers.

9/16/2018 - Kirk Grant wrote:

Scents: Alcohol, Cassis, mocha, earth, & vanilla
Taste: Tannin, alcohol, blackberry, cacao, tobacco, and a hint of cranberry on the finish
Overall: This is exactly what I thought it would be...and I'm glad it's no longer taking up space in the wine cellar. The alcohol is too noticeable for me and there's more oak than I like in wine. It's very modern and reminds me more of something from Chile or Argentina than Bordeaux. Good...

7/4/2018 - TannicBeast Likes this wine:

Made with 85% Lambrusco Salamino + 15% Lambrusco Ancellotta. Medium (+) to deep purple with magenta bubbles. The nose is clean with tart black cherries and minty herbs on the nose. The palate is dry, with just a hint of residual sugar. Medium to medium (+) acidity and medium (-) alcohol (11%) and tannins. The palate is consistent with the nose but also showing some dried red fruit and earth. There's a nice, palate-cleansing, bubbly mineral water bitterness on the finish. This is a very versatile cocktail and food wine that is intended to be consumed upon release. A very fun and quality product.

6/22/2018 - csimm wrote:

Hourglass: Fun to check out and debate-about from an educational perspective, this wine was brought out by our gracious host primarily for that exact purpose. Specific notes typical of those 2011 Napa Cabs I’ve had before. Black and red currant, red bell pepper, poblano pepper, juniper, and earth. A bitter floral note emerged as well.

I’m not an automatic wet blanket when it comes to the 2011 vintage and Napa Cabernet. But I have very few references from that vintage that hold much relevancy and interest for me. Those that are “good,” are still light years behind other vintages by comparison. Why invest in 2011 when EVERY other vintage surrounding it is better? For me, it’s obviously a rhetorical question. For others, they just can’t have a gap in their precious verticals I suppose. God bless ‘em...

...a wine to pair with tequila shots and a Chile Relleno Chimichanga...

2/9/2018 - Kirk Grant wrote:

This was such a lovely and elegant vision of what Barolo can really be...a more elegant and poised version. There is tannin present, but it was not overtly tannic and there was enough acidity to offer lift and balance with the floral elements on the nose and the tart red fruits on the palate. Outstanding!!! Not drinking this now may prove to be more difficult that I might want.

3/27/2017 - Collector1855 wrote:

Dark purple. Intense oaky, vanilla, blue fruit nose, unapologetic modern. The palate is lush and sexy, very competent for a second wine. The difference between this wine and a USA/Chile lush Merlot the Bordeaux terroir that ads character. Not my kind of wine but the crowd pleasing quality cannotbe denied.

5/18/2018 - BuzzzzOff Likes this wine:

Breathed for 1+ hours in bottle. Yummy. Classic. Klinik Hirslanden, Zurich

6/2/2017 - Tim Heaton Likes this wine:

{winery} This is an emotional wine. I was at a loss for words, not because I was unable to count off descriptors, but because the wine transported me to another realm, a realm of tranquil beauty and blissful elegance. Already available, with air, though likely to improve as well. Epic. very highly recommended

https://www.ItalianWine.blog

5/3/2017 - studleytrey wrote:

Light and easy taco or pizza night wine here, and at $9, no complaints here. In fact, I'd say it's a good back up the truck party option at around that price. Aromas of black and dark red fruits, earthy funk, and smoke. Light to medium body, medium acid and finish, and flavors of dark and dark red fruits, licorice, and light spice.

4/6/2017 - studleytrey Likes this wine:

Fan-freaking-tastic! Beautifully mature at this point. Brickish garnet color with some transparency. Complex aromatics that seem to change with each new sniff, but I'm getting dusty cherry, old cedar trunk from the attic, licorice, eucalyptus, wet earth, old tobacco, black tea, lemon and orange peel, fresh and dried herbs, iron, and dried meats. Awesome. Medium body, medium (+) acid, long finish, and flavors of cherry, lemon, iron, minerals, and dry leaf/tobacco/tea components. This bottle is singing! Tannins are still a little gripping, but I don't believe I'd hold this much more. Salute!

3/4/2017 - prof b wrote:

Fairly simple but still a nice quaffer for a bourgogne. not a rebuy though.

2/18/2017 - BrunelloBob wrote:

Good Chablis. Buy more.
(Best tasting knoute ever)

2/13/2017 - Tim Heaton Likes this wine:

The perfect Monday night bottle - at least when meatloaf is being served, anyway. Very good typicity, with med/med+ aromas and flavors. Not the most complex, but well-perfumed, and very well-lifted (13,0% abv). Medium-bodied, with a brambly blend of dark/red berries, soil, plum, and candied strawberry. A pleasure to drink, best served at 65F/18,3C. Thru 2019. recommended

Screw cap (yay!), served non-blind.

2/8/2017 - BuzzzzOff Likes this wine:

Drank at Ginsberg+Chan Super Tuscan Wine Tasting. Lineup 2003 Sassicaia, 2003 Solaia, 2009 Tignanello, 2004 Le Macchiole Messorio, 1995 Castello di Ama Vigneto La Casuccia, 1994 Ornellaia, 2005 Masseto and 2005 Tua Rita Redigaffi.

Wow, wow, wow!!! Light brownish-red. Big and awesome nose of luvly ripe fruits with touches of spice and herbs. Round, ripe palate, silky and elegant tannins on the palate. Nearly perfect! Definitely more life in her, but sipping stunningly now. Why would anyone buy Masseto at 2x+ the price...albeit also an excellent wine?