2/4/2024 - aagrawal wrote:

Dinner at Nisei with Bethany (Nisei, SF): This is one of my favorite dry white wines in the world. Exactly as expected, moderately aromatic, slightly oxidative with some nutty component, but still remarkably fresh on the palate with vibrant acidity, lemon peel, and a richness of texture and body which makes this a great match with a broad array of foods. Lovely wine, with plenty of aging potential ahead of it. 92+

11/11/2023 - Brad T Likes this wine:

Wow, this is now hitting on all cylinders! Indistinguishable from the slammin' Syrahs I love from Bedrock, sporting sweet licorice, dark plum, tart cherry and leather, with a lightly roasty toasty finish. THis should be in a wonderful place for at least a few years.

6/20/2022 - Georgenp Likes this wine:

I get cherry pie blueberries and a full bodied finish that just wont quit. Incredible. I would say its near its peak now.

6/30/2023 - kostaslonis wrote:

10th MW Symposium, Wiesbaden - Day 2: Alcohol 12.5%, 2.5 g/l residual sugar, 8.6 g/l acidity, 3.2 pH
Vineyard: Appenheimer Hundertgulden
The grapes come exclusively from the steep south-facing slopes of the Appenheimer "Hundertgulden" vineyard, whose 'big money' name inspired the label illustration. It is situated at the highest altitude of the Hundertgulden at 235 m above sea level.
30+ yo vines, Yield: 30 hl/ha
Soil Type: Shell limestone from the Tertiary period characterises the soil of this vineyard, our oldest with 50 year old vines. Our dauther found selenite crystals here, a crystallized form of gypsum that is mostly commonly found in the form of a translucent, multi-faceted stones as it contains a lot of calcium sulphate minerals.
Harvest Notes: Hand picking, steep vineyard, small grapes.
Vinification: Large, 80 year old wooden casks (the traditional Rheinhessen Stückfass holding 1200 ltrs), on the lees until summer.
Malolactic fermentation: no
Maturation, Oak influence: The 80-year-old Stückfass cask gives micro oxidation during fermentation and period of yeast contact. It gives the wine more individuality and complexity as well as aging potential.
Months in bottle: 22, production 260.000 bottles
-/-
Tight in the nose, citrus, green notes, peach, a thin oak frame, grapefruit peel, some spice notes.
Palate is much lighter than expected, but with the acidity spiking on the tongue, lemon tartness, rather aggressive on this point, focusing on the tip of the tongue, med finish

4/3/2023 - FiggySmalls wrote:

the nose on young Bedrocks is second to none in not only intensity but in its encapsulation of the drinking experience. you really don't even need to even sip the wine to get any further information... it's all in the nose: intense pure fruit deliciousness thats's wound up and piercing.

needs time to chill but too enjoyable now on even on pnp.

3/7/2022 - awilliamson4 Likes this wine:

This was flipping awesome. Such a luxurious mouthfeel, great integration. Beautiful dark fruits and subtle spices. In a gorgeous place right now.

3/24/2016 - Mezz Likes this wine:

With an almost bordelaise nose, shows rich dark berries and a wonderful funk up front. The palate is decidedly less fruity with an old world structure. The fruit is there, black cherry and blackberry, but matched by a green olive acidity, and an Italian tannic structure of leather and fennel. The French grapes do show, but are faithful to their Italian provenance. Wonderful, possibly starting to fade.

7/25/2022 - WineBurrowingWombat Likes this wine:

Nose: [55°-58°] Blue berries, cassis, intense red fruit, clean and new oak (almost like snapped pencils), subtle but firmly spiced earthiness with hints of wet stone, and dark roses. Gentle chocolate notes emerge with some air time. [64°-66°] Develops into a deep red and savory graphite nose, with a freshness from the fruits that rounds everything out. There is also this pleasant, fruity, decaying mulch that comes with some time. Deeper earth comes with plenty of time.

Palate: [56°-60°] Elegant but rich, intense black and red currants, some sort of exotic and dried spice with oak, dark green herbs, twigs and dark earth. Finely powdered graphite with savory, clean river minerals and pure, steeped tea that trails into the finish. The finish of tannin and savoriness plays quite nicely with the red fruit component. [62°+] Profile currently, with little air time, portrays more of the savory, earthy side with an open sky of dark fruit. With air, flavors becomes more fresh with juicy, dark fruits and maintains a swiftness from the savory minerals.

Attributes: Dark ruby. Dry with medium-plus amounts of strong, fine tannin. Medium to medium-plus body with medium-plus acidity. Amazing finish of at least 35+ seconds.

Thoughts: Obviously young, but wanted to get a sense of what is coming. Amazing structure and flavors already. This is more on the restrained style, not in-your-face fruit. The longer I have this in the glass, the more serious the sip becomes. As always, I hate how the last sips were the best. I definitely rushed this too much. Even so, amazing freshness, bold flavors and stupid long finish. Try not to touch until 4-6 years, like most 18s from personal experience. Started off as a 96 but gained a point through evolution and length on the finish.

Serving notes: Bordeaux glass. Served one glass and emptied bottle into a decanter at cellar temp ~55° and consumed over 5 hours. Recommend serving and maintaining ~56°-62° with a decant of at least 3-5 hours at cellar temp if opening now, and taste along in the earlier hours.

8/22/2022 - PIZZAandBAROLO wrote:

Bursting and popping on the palate with flavors of black cherry cola, fruit roll ups, and sugar and spice and everything nice. This has integrated tannins and a juicy complex finish.

This is a wine that wants to be your friend.

So being the sport that I am, and how I enjoyed this dark red fruited, bold, juicy, & upfront CC Gran Selezione, I pinky sweared we'd be BFF's 4 Ever!

A CC that totally doesn't have the hallmarks of most Chianti Classico's or many sangiovese based or blended wines for that matter.

In a lot of ways this actually reminds me of a mid-upper tier left bank Bdx or even CdP in an excellent year with maybe 8-10 years on it.

At under $30 bucks, how do they sell this for this price??

These crazy Italians... 🤪

94+

2/5/2022 - Montesquieu Likes this wine:

This wine is Exhibit A why my favorite $50-$100 Bordeaux blends come from Italy, not France or the US. It's clean, elegant, and balanced. In comparison with a Howell Mtn cab we're drinking alongside it, the Howell Mtn is extracted, jammy, and top-heavy. The American is still enjoyable, but in comparison, the Italian crushes it. What I like about Sette Ponti and other great Super Tuscan cabs is their purity. They lack the extracted fruit jam of American cabs and the heavy earth/tannin of Bordeaux. The Bordeaux can become better with even more time, but it's best in act two, whereas this shines in act one. This is my final bottle of a half-case of this vintage. I think it's peaking now. Yes, it can last longer, but I love it now.

9/22/2021 - Glenn Gilbert Likes this wine:

14.5% alcohol; produced and bottled by Celler Malondro, Cornudella de Montsant, Spain; Frontier Wine Imports, Dover, New Jersey, which by the way makes the common mistake of retaining the decimal comma (14,7%) employed in Spain instead of changing it to the alternate decimal point notation, used in English-speaking countries and elsewhere; real cork with maximum wine penetration of 1.5 cm, cork aroma of cassis, sweet/sour cherries and hay; heavy weight foil; fast to medium legs, medium to dark red; like the cork, the fruit-forward nose detects lingering notes of cherries and black currant juice; opened, vinturied and tasted 15 minutes later at approximately 12 degrees C; tannins temper the fruit-forward tendencies in an intricate balance, no doubt affected by the long cellaring; also in the mix is a sour element resting on a bed of minerals/forest floor, which asserts itself increasingly in the medium to long finish; pair with fried or roasted chicken, (medium) rare steak, or cheese/nut hors-d'oeuvres or dessert platter

2/15/2019 - RussK wrote:

Russk. $16 from Primo. Think Chianti Classico riserva with some good bitterness, nice acidity, no wet wood and a touch of jam in the Finish. Seemed a bit more jammy as I got closer to the end of the bottle. 90 + points.

4/16/2022 - michigan dogs Likes this wine:

My last bottle and the best or 4. I've had this bottle a long time and figured it was near the end of its drinking window. I do not like Caymus since they went to being mass produced with added vanilla and sugar, but this wine was excellent, balanced, smooth, good mouthfeel and very good acidity. What a treat and a bigger surprise. Too bad they don't make a cab like this anymore.

3/8/2022 - Cailles wrote:

Bordeaux 2012 - 10 Years On - 33 Reds: All wines tasted blind. Not decanted. A few observations: 1) 2012 is a good quality vintage without the depth/length of great vintages. Still, one of the better “off-vintages”. 2) Many but not all wines are drinking well today. They are generally open, round and fleshed out. 3) Further cellaring is advised as there are hardly any tertiary aromas yet and that extra complexity will render the wines more interesting. The wines generally have the structure and fruit to age gracefully. 4) The level of ripeness/alcohol are not a concern (09, 10, 15, 18 have more problems in that area). 5) Left bank (avg. 92.2 pts) beats right bank (91.0) (group has right bank a notch ahead). The overall group avg. score is at a good 92.1, but unsurprisingly below past retrospectives of better vintages (00, 09, 10). 6) There are highlights on both sides: my best wines today were Ausone (96 pts), Mouton (96), Cheval (95) and Margaux (95).

TN: I was lost in discussions, the wine seemed rather uninspiring and we then we had to move on to the next flight. Not rated.

Group rank: 30th out of 33 reds
Group average score: 90.0

More information, vintage comparisons, top and worst 10 list, appellation rankings from the group in the story link

6/26/2021 - NoahCap wrote:

My first Bedrock (producer or vineyard), and I do have to say that I like it quite a bit. It's less straight-up zinfandel-y than I expected, which is not good or bad necessarily, just different than my expectation. Tastes like a true field blend!

Bottle looks pristine, cork soaked only a few millimeters and comes out easily. Color is quite dark, magenta rim, not a touch of browning. Incredibly fragrant; I can smell this wine before I stick my nose in the glass- a few swirls and the whole kitchen smells like wine! Nose of dark berries and cedar. The flavors are not as overtly fruity as many zins, though the characteristic spices are there. Blackberries, mulberries, cardamom, clove, orange oil, with a finish of spearmint and menthol that is medium in length. Really nice. I usually think of zinfandel as a perfect pairing with sweet and saucy bbq, but this is more a steak wine in my book. Day two was even more savory and minty on the finish.

Here is a (sort of) relevant aside: When I was a kid, my parents would bring my sister and I to the public pool, and right outside the fence surrounding the pool was a huge old mulberry tree that would drop these plump juicy black mulberries all over the sidewalk. The branches were too high for me to reach, so I would pick the good looking ones right off the ground and eat them, warm, just a tad sweet, a little bitter. That mixture of wild mulberries that were probably a touch fermented, the ground covered in berries that were straight up rotting, and the distant smell of a chlorinated pool is vividly seared into my memory. And though this wine is not at all sweet, framed by mint and spice, and made 2500 miles away from where I grew up, there is something about this wine that triggers a remarkable sense memory of eating those warm mulberries as a 7 yr old. For me, the wine was worth it just for that.

2/9/2022 - Everything Ahead wrote:

Haven't had a bottle of Cos in ages, so we cracked the 2014, decanted for a few hours and followed over the course of two days ...
Great wines are not just pleasurable, they haunt you, they have mysterious nooks and crannies to explore as the hours (and days) unfold. This wine haunted me (especially on day two) as I tried to put my finger on (and itemize) all the scents I was picking up ...
This wine is just about great, and it shows off the vintage beautifully with its classicism and typicite, but also the vintages' lower ripeness level. (A limitation of the vintage: if there was a little more fruit ripeness and a silkier midpalate, I think this wine would rate even higher; it will never be a "100 pt" wine for that reason, but perfection can be the enemy of greatness)
While there is fruit lurking in the wine (macerated plums, blueberries, purple mulberries), it is tightly enrobed and concealed by so many other dark and mysterious aromatic qualities/compounds that it becomes an alchemic admixture more than fermented grape juice. What I can pick out and label from the nose and palette are charcoal, incense (nag champa?), marsh grass, lactic tones (sour milk?), herbs (thyme), roasted/candied tomatoes and black truffle. It makes you wonder if the wine was produced from grapes or is instead some kind of herbalist's concoction instead. A lot of the wine's notes are probably oak-based, but I think I could pick this out as St Estephe vs St Julien pretty easily (the former always comes across as earthier and swampier to me, the latter more finely pixelated in their distinct layers of fruitiness). It is not over-oaked at this stage; the oak spice has been almost perfectly absorbed by the fruit.
So glad to have a few more of these. While it is surprisingly open for business now, I would wait 5 years before the next bottle and one every 5 years after that to see if the deeply enmeshed scents and flavors can unpack a bit and pixelate further. Tannins are very ripe, not drying at all.
If you have a few, try one in the near term.

1/29/2022 - jamesabdavis wrote:

Tasted just after the 04 classique. This much more elegant and refined, with lovely stone-fruit aromas alongside lifted fresh herb and tobacco aromas and a redder fruit profile on the palate. Like the classique it's delicious. Again, 2004 is a very good vintage chez Tempier.
My last note on this wine said the fruit was fading a bit compared to the structure: I don't really get that sense today although I will drink up my remaining bottles of this (the 2000 which I still have is over the hill now).

1/21/2022 - Vinnut Likes this wine:

Light golden yellow in color. Full, forward & attractive nose of ripe fruit aromas of apples, lemons/limes & pears with overtones of minerals & stones. Medium light bodied with a good concentration of balanced & smooth textured, ripe fruit flavors of apples, lemons/limes & pears with minerals & a slight hint of vanilla. Lingering finish. Drinks quite well at present & appears to be made for near term enjoyment.

1/30/2022 - RussK wrote:

Russk. My #1 WOTN at the WW Best of 2021. Burgundy in Rioja. Soft, elegant, feminine. No aggressive AmOak notes (think Alberdi). Drinking nicely now. Get some.

1/2/2022 - Papa Eo Likes this wine:

Really like this wine. Had their regular Chianti Classico and bought this Riserva. Tbh it’s a bit less memorable, but still excellent

11/15/2021 - nkirsch Likes this wine:

Good but not great. OK nose to start and a little tight. Opened up as the night went on. Not sure if it needs more time or I've waited too long

5/9/2019 - Cailles wrote:

Bordeaux 2018 I: A first look at the 2018 vintage at a merchant tasting in Zurich with 11 red wines tasted. It might be quite difficult to judge the wines (I don't have 30 years barrel tasting experience) but some relative conclusions still can be made: 1) the best wines are as soft and elegant as the best 2016s (Figeac, Conseillante, Carmes HB, Rauzan Segla); 2) The aromatic complexity and precision of some wines is very exciting (Calon Segur, Figeac, Carmes HB), 3) There are some wines which cannot mask the high(er) alcohol levels (Pavie Maquin, Calon Segur, Leoville Poyferre). Overall, I still think that 2016 will ultimately be the better vintage thanks to lower alcohol levels and a cooler, purer fruit. On the other hand, I see 2018 a tad above 2015.

TN: Roughly 50% whole cluster fermentation. The at the tasting present winemaker Guillaume Pouthier told us that his target always was and is to produce a singular expression of Pessac and Bordeaux. The result, as is true for 2016, is indeed singular and in my opinion amazing. Sweet strawberry candy, fresh dark sour cherries, stems, sous bois, a nice complementing layer of fresh herbal aromas. Very smooth, fine tannins, wonderfully integrated acidity. Intense, elegant and soft. Even if you don‘t have a lot of experience you would be able to single this wine out in a blind tasting. Believe the hype and go get some bottles (also of the 2012 we tasted alongside (no CT note but definitely a 92/93 pts experience; and of course you should buy the 2014, 2015, 2016 and 2017 too).

I see this wine somewhere in the 95 to 99 point range.

7/20/2021 - YankeeRobio Likes this wine:

Easy drinking Syrah. Fruit driven, with just a tiny bit of white pepper on the finish. Very nice

12/22/2021 - Brad T wrote:

Merely Meh, this wine seemed tired, but not really over the hill. Just Lacking in any real fruit, with no discernable elements of bottle ageing and rather one-dimensional. This could have been anything. Tasted alongside the the awesome 2012 Pagani from Bedrock, this frankly disappointed. There didn't seem anything wrong with the wine but I can't rule out a bad bottle. I love Carlisle wines and this is the only bottle of less-than-exciting Carlisle I've tried, so I chalk this up as an anomaly. But if you still have some, definitely try it now.

7/10/2018 - finlero Likes this wine:

Man, I love Taurasi, but sometimes I think it should translate to "old world wine nerds only". Opened 30 minutes before tasting. Inky purple in the glass. Musty, bitter, caramelly. Long finish, rustic tannins, some nice structure. Tastes like a good CA zin with a big scoop of imported Italian dirt dumped in. Plenty of people will hate this, and it's not exactly cheap, but it'll be just right to fans of the grape and the style.

8/23/2021 - Susivatkain Likes this wine:

Crispy high quality Wine. You can taste terroir, and it’s minerality. Good with salmon.

11/22/2020 - Jammy Wine wrote:

This 2011 Antinori Cervaro Della Sala tasted considerably older than its age, even though it is still pleasant to drink, it is premox in my opinion. Tasted blind – Nutty and blunt array of maturing tropical fruits and dried apricots. Full bodied with just adequate acidity. Slightly high in alcohol, a warm year? 1995? (82/100)

1/12/2021 - Brad T Likes this wine:

What a beautiful 30 year old expression of Pauillac. Out of the gate, the old cigar box and dry earth aromas were there, the color and clarity were that of a much younger wine, and I detected no off-putting aromas of spoilage or even a hint of stewed fruit. The tannins in this bottle have mostly faded, leaving dark fruit dominated by cassis, touches of mineral elements, pencil shavings, dark chocolate, and some really unique hints of dried black garlic. Bottles differ, especially old ones, so I understand the previous tasters’ notes of the wine being over the hill or too youthfully tannic, but this bottle was in a wonderful place. It opened up much further with 30 minutes of air, and continued to develop for hours, but I wouldn’t peg this wine’s lifespan as anything close to 2050 (I’m no Robert Parker!) or even 2040. But my minimal experience with wines older than 30 years is as questionable as my palate after four of five glasses, so seasoned collectors shouldn’t necessarily rely on my opinion. And if you don’t, feel free to share your next bottle with me for the sake of science!

12/10/2020 - Brad T Likes this wine:

Oreno is a study in the balance of power. The harmonic interplay of fruit, acid and tannins is extraordinary, vintage after vintage. The 2011 is voluptuous and highly extracted, yet so refined it lacks the heaviness that typically weighs down Bordeaux outside of France. It’s all about restraint and not overhyping any one element. There are no sharp edges, no puckering tannins, no cloying “cotton candy” fruitiness. Few producers are this consistent in their style of winemaking. As with other vintages of Oreno, this reminds me of high-end Washington blends of Bordeaux varietals, which manage to make big yet subdued wines that are closer to the old world style than California. Rather than being the ubiquitous “international” style, I see this wine as a uniquely Italian expression. This juice has opened up during the last two years, and showed beautifully out of the gate, with a stunning impression of cacao powder, espresso, dried Italian herbs, potting soil, and worn leather, with hints of dark cherry and vanilla. Exquisitely refined, balanced tannins and no tertiary development suggest a long life ahead. The 2011 is available on Wine-Searcher for $70 a bottle, which is a steal.

8/6/2020 - UFGators Likes this wine:

Another great Bordeaux from the 2016 vintage. This is more austere and structured than others I have had from 2016 right bank but this has tons of aging potential. Dark Fruit, long finish, will only get better

4/26/2018 - Salute Likes this wine:

What part of France is the Kirschenmann vineyard located in???? Seriuously, this wine is NOT your typical CA zin from Turley. Very much a charachter of French wines - musty basement kind of thing. I was amazed. We have tried just about all vineyards that Turley sources from, and this stands out on its own. That being said, it is a full, rich zin, but it will fool you... I have one more bottle of the 2015. Looking forward to seeing if this French thing is consistent and carries over to that bottle.

9/2/2018 - Brad T wrote:

It’s just like a lovely box of candy. Nicely wrapped, very sweet, and plenty of fruit flavors. As a Pinot Noir, I’m not so sure. I don’t disagree with the flavours people note about this wine, but caveat emptor, my friends. It doesn’t taste like Pinot Noir at all. I’m sure it would make a nice aperitif over ice.

12/9/2019 - JJYoyo Likes this wine:

Not bad at all. Nice aromas of cinnamon, clove, smoke over a cherry/ blackberry core. Similar notes on palate with a little metallic edge on mid palate. Not the most sharply delineated and a little short in the finish but really pretty respectable at its price point.
Score : 89. Relative to expectations: 0

So a little addendum here on how consistent (or not) I am on expectations and scoring as pertains to price: I tasted the 2016 Artemis a while back, scored it 90 and gave it a + for expectations. Compare price with this one: Artemis, about $55; regular Cab Sauv: $44. I think the one point difference in quality is about right, but I think I was a little generous to give the Artemis a +, because although better, it also costs about the right amount more, and should be a 0 in expectations, too. So not perfect consistency, but not horribly all over the map either....
I remember being on the fence, but giving it the plus mostly because it was a free sample. An object lesson in impartiality and the impossibility of doing it unless you're paying with your own dime. No wonder the professional scorers are consistently higher than CT in scores: they are inevitably going to be at least a little biased away from criticism and toward marketing -- even if it is a tiny bit, some of the time.

10/8/2019 - Keith Levenberg Likes this wine:

Expressive right away with scents of pencil fillings and gravel. It's deceptively easy-drinking, smooth and supple but infused with plenty of tannin. It's also infused with a cigarette smokiness so evocative that it starts feeling like a wine you'd drink in some seedy bar in a film noir while a neon "no vacancy" sign flickers overhead till you catch the eye of a dame in a long dress who spells nothing but trouble. Except that it's not entirely in B&W film stock because it does have a very fresh and pure impression of mildly zingy currant and raspberry behind that smoky gauze.

1/29/2019 - UFGators Likes this wine:

A young and tannic Bordeaux but approachable at this stage due to its ripeness. Somewhat grainy tannins but the deep dark fruit keeps them in the background. Loads of depth of flavors and good concentration. This drinks more like a blend than 90 percent merlot. You would swear there is some Cabernet in there due to sweetness but there is not. Great casual drinker at 29 dollars a bottle but this had some aging potential due to the structure.

7/8/2018 - MarkEngel Likes this wine:

Wow, this is really something. The garnet color is rich and deep, nice fruit, tobacco, cedar, some toast on the nose. There is a lot of stuff going on here. Dark fruit at the front of the palate, hints of leather and earth as well as cocoa at the back of the throat. Wonderful balance and structure, the finish lasts a long time. This wine is drinking very well and will stand up well to beef and roasted meat dishes.

4/26/2018 - UFGators Likes this wine:

Double decanted and had with dinner. Currant and citrus with silky tannins. Did not develop as much as last tasting. Maybe needs a longer decanting like the last one. Nevertheless a high quality Brunello from a great vintage. I found myself missing the tannic structure of the other wines i enjoy. I will revisit in a few years.

5/28/2018 - Brad T Likes this wine:

This little bottle was open forever in the fridge so you can't rely on this review! That said, it was layered with surprises at each level. I am going to keep my other bottle for quite a while and see what happens.

1/1/2018 - ajbergren wrote:

Dull ruby colour with medium plus optical density, low specular reflectivity, and just a hint of amber on the rim. Aromas are intense, with classic BdM notes of balsamic and olive, with herbs, truffles, cherry, tobacco, tar, and some floral forest notes. Really great complexity that is inviting and thoughtful. On the palate, it is full bodied, with fresh acidity and a very polished, elegant texture that has firm tannins and yet is really inviting and makes it easy to drink, with a clean feeling that allows the flavours to shine. The attack shows tobacco-laced cherry and roses, with some tarry forest floor and earthy truffle. Excellent entry, with intensity and complexity unified. The midpalate shows more notes of forest floor, with some smoked meats picking up, providing some savory character. Rich throughout with flavours, but in a way that is driven by complexity and elegance, not power only (but certainly there is power here!). The final transition shows some spicy and woodsy notes on top of the cherry/tobacco/truffle before turning to a finish of balsamic and olives for nice length. Really nice, complex, and thoughtful wine!

This is a great BdM, with a classic profile in an elegant and tasteful package. Just really fun to drink and savor, with layers and depth to dive right into. Drinking really nicely at this point, it has the potential for much more age, but difficult to hold off on this one- so nice! I really enjoy this style of wine a ton, so this is a total winner for me!

4/3/2018 - Brad T Does not like this wine:

Didn’t really live up to the promise of a decent 11 year old Chianti Classico, but quite disappointing for a Riserva because whatever discernible varietal flavors might have been here are masked by moderately astringent and mightily unpleasant unresolved tannins that are not going to soften so don’t hold out hope any longer because like this sentence it will never go anywhere yet I have to say it’s a very pretty bottle so maybe take this juice out the cellar and put it somewhere that pretty yellow pictures can be admired as long as a glass and bottle opener are nowhere in sight. Not exactly like Roundup but weed control potential is promising.

7/8/2017 - Simoncino wrote:

From my cellar and poured at Wine Watch last week. Very "aged-Barolo-like" with noticeable bricking on the rim, yet it's only seven years old. It speaks to the lack of capacity for longevity of Nerello (both varietals), despite this wine's high quality. Still, it was a very interesting bottle that got people talking and I am glad I opened it for a small crowd. Tar and dry cherry were at the forefront, with fine tannin. Drink now. I would not hold to see where it goes.