100% organically farmed Bombino Bianco (more likely a local synonym for Trebbiano Abruzzese than Bombino Bianco the variety). The wine is made from approx. 5-10% of the best grapes harvested, the rest is sold off as bulk. Fermented spontaneously and aged in old oak casks. Spontaneous MLF. Bottled unfined, unfiltered and without any SO2. 12,5% alcohol. Tasted in a Valentini Trebbiano 2014-1999 vertical.
Youthful, luminous yellow-green color. Very nuanced and mildly funky nose with aromas of sweet citrus fruits and fresh white fruits, some sorrel notes, a little bit of phenolic spice, light floral notes of apple blossom, a zesty hint of grapefruit, summer aromas of white clover and other meadow flowers and a bretty whiff of meaty funk. The wine feels dry, concentrated and rather textural on the palate with a rather full body and complex flavors of earthy and slightly bitter phenolic spice, some bretty notes of leather, a little bit of stony minerality and tangy salinity, light crunchy notes of lemony citrus fruits and golden currants, a hint of hay and a sweeter touch of ripe yellow fruits. The taste seems rather noticeably more funky compared to the relatively clean nose. The bright, quite high acidity keeps the wine effortlessly in balance and lends good sense of structure to it. The finish is long, crisp and quite mineral with flavors of salted lemon wedges, some bretty notes of leathery funk, a little bit of crunchy Granny Smith apple, light mineral notes of wet rocks, a hint of green currants and a touch of hay.
A fascinating, mineral and quite structured vintage of Valentini's Trebbiano that is quite a bit on the funky edge of the spectrum. It's definitely not uncommon to notice some bretty notes in Valentini's Trebbianos, but even if the nose here was quite clean and quite fruity, the wine had rather noticeable brett influence on the taste with at times quite dominant flavors of leather and spicy phenolic notes. Although quite lovely, balanced and complex, I still think the wine would've performed even better with slightly less bretty qualities. Fortunately the wine seems to be still quite youthful for its age, so maybe the more tertiary notes will at some point emerge and balance out those funkier characteristics?
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(Brace restaurant, Copenhagen): even after an extremely good Paradas Aspiru 2013 white from Penedes based on xarel-lo, this was as great, as I recalled it to be from a bottle in the mid-1980s. Deep, complex, firm, great food wine, with aged aromas and greenish notes. Still one of the greatest Italian whites, and on a par with a really good premier or grand cru white burgundy
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Darn this is amazing wine. Not sure the world needs a $265 Trebbiano but what the heck. It its outstanding. Shows no sign of slowing down. Super powerful. Drink or hold!
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Pale gold color. Interesting aromas of vegetables, grapefruit, leather, vanilla. Wine is dry, medium bodied, medium acidity. Dry stone minerality, taste od grapefruit, apple, saline. Medium long finish.
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This has a lovely, waxy texture with a slightly oxidized note that adds interest and complexity. Quite subtle and really very elegant with flavors of orange zest and minerals with just the right amount of acidity to keep it fresh. The finish is very complex and the overall impression is very refined and classy juice. off the list at Marta, NYC.
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Turbid yellow. Strong grip of sulfur which never let go. Medium weight with some dilution, and texturally, it just is not there. Complex mix of lemon and herbs. Disappointing compared to other vintages of this.
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Herbal nose with yellow fruits and a surprising vanilla note. Palate is wonderfully complex, citrus and apple but a certain terpentine character as well.
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What an exciting, complex and enjoyable Trebbiano. In the clear nose rich notes of hemp, tangerine, meadow herbs and light pome fruits. Animating on the palate, with a beautiful, ripe acidity, many aromas corresponding to the nose, which together make a well-balanced, juicy wine. The scent of hemp in the nose is typical for the Trebbianos of Valentini - for me the clearly more beautiful and enjoyable thrill.
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haunting, a little funky, waxy, like glycerin but still poised and complex with maybe a little reduction still. Shared the bottle with table-side neighbors and the manager Francesca. At Twinside Bologna.
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This had a lightly reductive and hard to define nose - grapefruit and something slightly chalky. On the palate, grapefruit, tart lemon citrus, white tropical fruit, and complex savory/nutty notes on the medium to long finish, with strong acidity. This is excellent and distinctive, but it's a poor value now that the cost has climbed over $100.
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Dinner at Jade Court (Chicago, IL): "This wine tastes weird." Really wooly and funky, and honestly if I had this blind, I'd probably have gone to some sort of dry chenin as a guess. Broad and powerful, but with a nice linear acidic kick on the back end. It's a bit of a headscratcher of a wine for me -- honestly, I don't think I've ever really understood the fuss about these.
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Abbruzzo study (Chicago, IL): The nose is definitely stylized and unique (and actually quite similar across vintages) in that this shows some meat broth elements. In addition to that common thread, there's a hint of sweaty funk as well. The palate is quite rich, with a pleasant broadness that seems to lie inbetween the raciness of Tiberio and the waxy oxidative qualities of Pepe. This is a really savory wine, that also displays freshness from its youth.
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Piedmont Lunch: Oyster shell nose, fantastic acidity with complex, expressive, fruit, but avoiding excess ripeness. Very burgundian - I think I would have taken this for top Puligny blind.
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2012 - decanted for 1.5 hours, the wine was still incredibly fresh and needed a lot more time. It was slightly reductive on the nose, with white flower, citrus, and modest buttery sensation. On the palate, the fruits was generous after the wine opened up (toward the end of the dinner), with good weight and creaminess (butter popcorn). Acidity was more focused too. Compare to the 2013, the 2012 to me is like Coche Dury style while the 2013 is like Roulot style
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Paired with the 1999. Very young and pretty closed at first. At first pretty reductive on the nose, then mineral, savory, lemon and herbal on the nose. It opens with air but still lI thin tonight is just a glimpse into the future. An interesting wine of contrasts. Dense and powerful, with citrus pith, gripping tannins, and tension, yet with great lift and freshness with chewy tannins. Structured and impressive, and I suspect has a very bright future. Outstanding. 93+
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1989 Piedmont Retrospective (Cinghiale, Baltimore): Very fresh but a bit coiled example. Pop and pour, slightly subdued fruit expression, grapefruit, starfruit, flint, honey, wet stone, white pepper, oyster jus, jalepeno and steely mineral. There is a strong sharp floral note and coriander seed towards the end. Excellent concentration, dense slightly coiled citrus driven palate impression, cool and clean, medium acidity, steely mineral and a long coiled white fruit and steely mineral driven finish. A couple hours of decanting is highly recommended.
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Lots of bright and light flavors with citrus, flowers and pleasing mineralitiy. Glides nicely across the palate while still showing some substance. Good stuff.
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Darker straw color, with rather reticent aromas just now. Mostly yellow, but also some white fruits on the medium-bodied, weightless and elegantly textured palate. Lovely tension, impressive length. All that said, this is too young to fully enjoy now; I find them best ~ 10 years post-vintage. If you've got a cache, and want to check on it anytime soon, I encourage aeration in decanter for a few hours. Showed its best circa 55F. Try again in 4-5 years. recommended
2017 Villa d’Este Wine Symposium - Kelly and Kevin's excellent adventure; 11/9/2017-11/14/2017 (Villa D’este, Lake Como and Milan): This has come together beautifully from a year ago. Decadent yellow fruit, fresh OJ, candied orange peel, lemon curd, a hint of pineapple, smoke, burnt sugar, flint, oyster jus and limestone. Excellent concentration, good energy, ripe dense yellow fruit driven palate impression, bright acidity, strong mineral and a long deeply toned sweet yellow fruit and smoke driven finish. This is a big scale wine with opulent ripe fruit and strong mineral.
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Very interesting, delicious, and great wine. The nose has ever so slight oxidative notes, loads of yellow fruit, and a little wood. The palate has sweet white fruit surrounded by well integrated wood flavors. Texture: smooth and silky. Body: big presence but utterly floating and weightless. 100 Euros at Tiramisu in Taormina.
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The nose on the 2012 is so alluring with minerals, flint, matchstick and yellow fruit. The palate ia a bit ripe and forward. The intensity is good but I doubt it will age given the acidity is low. This is an early drinking vintage for Valentini. 90-91
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Deep lemon-gold, minerals, burned stones, super complex nose, some lemon zest, marzipan, on palate medium to full body - a bit too much, almonds, exotic fruits, needs couple of years
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Intense pineapple and grapefruit, with notes of yellow apple and brine on the medium to long finish. This is distinctive and excellent, although the value for money is only fair to good at $65/bottle; I wouldn't pay the $80+ I see this available for now.
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Valentini's 2012 Trebbiano is a beauty, and already quite youthfully expressive. A complex bouquet of green herbs, marinated lemon, olive brine and white peach, with subtle honeyed top notes, leads into a pure, textural and intensely flavored wine with lovely cut and energy, and an abundance of juicy fruit. The marriage of ripe fruit with savoury, herbal complexity is thrilling. For me, this has to be the most consistently excellent white wine produced in Italy.
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Sunfish 400th Tasting (Sunfish cellars): A small tasting pour. This white was very interesting. Quite complex. Cured meats, a little spicy. Revisited at the end of the tasting and it seemed to have fleshed out a bit. I'm not sure I'm a buyer at this price, but the wine got my attention.
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10/12/2023 - rocknroller wrote: 93 Points
Jim & Michelene's 40th Anniversary Dinner (Jim and Michelene's Place, St. Paul, MN): Light medium gold color. Drank a glass over 90 minutes. Bold pear fruit, fleshy and dense, lemon, lemongrass, rich and creamy, oxidative, candied lemon peel. Even better than the last time we had this. Nice!
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1/5/2023 - cubswinws Likes this wine: 92 Points
This has come around over the past 5 years. Definitely a bigger wine and pairs best with a rich cream sauce.
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11/1/2022 - Joe Gabagool wrote:
Corked
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6/29/2022 - forceberry wrote: 89 Points
100% organically farmed Bombino Bianco (more likely a local synonym for Trebbiano Abruzzese than Bombino Bianco the variety). The wine is made from approx. 5-10% of the best grapes harvested, the rest is sold off as bulk. Fermented spontaneously and aged in old oak casks. Spontaneous MLF. Bottled unfined, unfiltered and without any SO2. 12,5% alcohol. Tasted in a Valentini Trebbiano 2014-1999 vertical.
Youthful, luminous yellow-green color. Very nuanced and mildly funky nose with aromas of sweet citrus fruits and fresh white fruits, some sorrel notes, a little bit of phenolic spice, light floral notes of apple blossom, a zesty hint of grapefruit, summer aromas of white clover and other meadow flowers and a bretty whiff of meaty funk. The wine feels dry, concentrated and rather textural on the palate with a rather full body and complex flavors of earthy and slightly bitter phenolic spice, some bretty notes of leather, a little bit of stony minerality and tangy salinity, light crunchy notes of lemony citrus fruits and golden currants, a hint of hay and a sweeter touch of ripe yellow fruits. The taste seems rather noticeably more funky compared to the relatively clean nose. The bright, quite high acidity keeps the wine effortlessly in balance and lends good sense of structure to it. The finish is long, crisp and quite mineral with flavors of salted lemon wedges, some bretty notes of leathery funk, a little bit of crunchy Granny Smith apple, light mineral notes of wet rocks, a hint of green currants and a touch of hay.
A fascinating, mineral and quite structured vintage of Valentini's Trebbiano that is quite a bit on the funky edge of the spectrum. It's definitely not uncommon to notice some bretty notes in Valentini's Trebbianos, but even if the nose here was quite clean and quite fruity, the wine had rather noticeable brett influence on the taste with at times quite dominant flavors of leather and spicy phenolic notes. Although quite lovely, balanced and complex, I still think the wine would've performed even better with slightly less bretty qualities. Fortunately the wine seems to be still quite youthful for its age, so maybe the more tertiary notes will at some point emerge and balance out those funkier characteristics?
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6/25/2022 - DK Amateur Likes this wine:
(Brace restaurant, Copenhagen): even after an extremely good Paradas Aspiru 2013 white from Penedes based on xarel-lo, this was as great, as I recalled it to be from a bottle in the mid-1980s. Deep, complex, firm, great food wine, with aged aromas and greenish notes. Still one of the greatest Italian whites, and on a par with a really good premier or grand cru white burgundy
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12/2/2021 - Ben Christiansen wrote:
Darn this is amazing wine. Not sure the world needs a $265 Trebbiano but what the heck. It its outstanding. Shows no sign of slowing down. Super powerful. Drink or hold!
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10/18/2021 - Montesquieu Likes this wine: 96 Points
Lenoir wine dinner for 16 friends (Lenoir restaurant): First time trying this wine. Count me a new fan. Medicinal, mineral, and slightly effervescent. Provocative and fun.
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7/31/2021 - Livonietisr Likes this wine: 92 Points
Pale gold color. Interesting aromas of vegetables, grapefruit, leather, vanilla. Wine is dry, medium bodied, medium acidity. Dry stone minerality, taste od grapefruit, apple, saline. Medium long finish.
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7/22/2021 - dream Likes this wine: 93 Points
This has a lovely, waxy texture with a slightly oxidized note that adds interest and complexity. Quite subtle and really very elegant with flavors of orange zest and minerals with just the right amount of acidity to keep it fresh. The finish is very complex and the overall impression is very refined and classy juice. off the list at Marta, NYC.
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7/17/2021 - drwine2001 wrote:
Turbid yellow. Strong grip of sulfur which never let go. Medium weight with some dilution, and texturally, it just is not there. Complex mix of lemon and herbs. Disappointing compared to other vintages of this.
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6/20/2021 - Cipivts Likes this wine: 94 Points
Crisp, acidic, minerals, stones, iodine, fruit is in the background, when open touch of almonds-marzipan. Outstanding
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6/14/2020 - short and confused wrote: flawed
Corked
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6/13/2020 - Alemany wrote: 98 Points
My first 98 rating. This is an amazing wine.
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4/27/2020 - PatrickO33 wrote: 90 Points
Herbal nose with yellow fruits and a surprising vanilla note. Palate is wonderfully complex, citrus and apple but a certain terpentine character as well.
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2/26/2020 - MQuentel@web.de Likes this wine: 94 Points
What an exciting, complex and enjoyable Trebbiano. In the clear nose rich notes of hemp, tangerine, meadow herbs and light pome fruits. Animating on the palate, with a beautiful, ripe acidity, many aromas corresponding to the nose, which together make a well-balanced, juicy wine. The scent of hemp in the nose is typical for the Trebbianos of Valentini - for me the clearly more beautiful and enjoyable thrill.
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1/22/2020 - peternelson Likes this wine: 92 Points
haunting, a little funky, waxy, like glycerin but still poised and complex with maybe a little reduction still. Shared the bottle with table-side neighbors and the manager Francesca. At Twinside Bologna.
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11/15/2019 - chcook wrote: flawed
corked :(
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8/31/2019 - RichardP wrote: 93 Points
This had a lightly reductive and hard to define nose - grapefruit and something slightly chalky. On the palate, grapefruit, tart lemon citrus, white tropical fruit, and complex savory/nutty notes on the medium to long finish, with strong acidity. This is excellent and distinctive, but it's a poor value now that the cost has climbed over $100.
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7/23/2019 - Ben Christiansen wrote:
Prickly and salty and funky but delicious.
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6/29/2019 - Cipivts Likes this wine: 91 Points
Deep lemon, marzipan, exotic fruits, flowers, medium acidity, cork was almost ran through.. almonds, exotic fruit and great minerality. Nice wine
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3/20/2019 - acyso wrote: 88 Points
Dinner at Jade Court (Chicago, IL): "This wine tastes weird." Really wooly and funky, and honestly if I had this blind, I'd probably have gone to some sort of dry chenin as a guess. Broad and powerful, but with a nice linear acidic kick on the back end. It's a bit of a headscratcher of a wine for me -- honestly, I don't think I've ever really understood the fuss about these.
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1/1/2019 - Ben Christiansen wrote:
Do darn delicious. And so darn precious because I can’t get more. Now who imports this beauty?
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12/19/2018 - acyso wrote: 90 Points
Abbruzzo study (Chicago, IL): The nose is definitely stylized and unique (and actually quite similar across vintages) in that this shows some meat broth elements. In addition to that common thread, there's a hint of sweaty funk as well. The palate is quite rich, with a pleasant broadness that seems to lie inbetween the raciness of Tiberio and the waxy oxidative qualities of Pepe. This is a really savory wine, that also displays freshness from its youth.
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12/6/2018 - Italiana Likes this wine:
Easy to like. A bit unusual. Plenty of character.
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10/14/2018 - abh wrote:
Piedmont Lunch: Oyster shell nose, fantastic acidity with complex, expressive, fruit, but avoiding excess ripeness. Very burgundian - I think I would have taken this for top Puligny blind.
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10/5/2018 - Ms. Bubblehead Likes this wine:
2012 - decanted for 1.5 hours, the wine was still incredibly fresh and needed a lot more time. It was slightly reductive on the nose, with white flower, citrus, and modest buttery sensation. On the palate, the fruits was generous after the wine opened up (toward the end of the dinner), with good weight and creaminess (butter popcorn). Acidity was more focused too. Compare to the 2013, the 2012 to me is like Coche Dury style while the 2013 is like Roulot style
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9/14/2018 - cct wrote: 93 Points
1989 Nebbiolo at Cinghiale (Cinghiale, Baltimore): '89 Nebbiolo at Cinghiale
Paired with the 1999.
Very young and pretty closed at first. At first pretty reductive on the nose, then mineral, savory, lemon and herbal on the nose. It opens with air but still lI thin tonight is just a glimpse into the future. An interesting wine of contrasts. Dense and powerful, with citrus pith, gripping tannins, and tension, yet with great lift and freshness with chewy tannins. Structured and impressive, and I suspect has a very bright future. Outstanding. 93+
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9/14/2018 - dcwino wrote: 94 Points
1989 Piedmont Retrospective (Cinghiale, Baltimore): Very fresh but a bit coiled example. Pop and pour, slightly subdued fruit expression, grapefruit, starfruit, flint, honey, wet stone, white pepper, oyster jus, jalepeno and steely mineral. There is a strong sharp floral note and coriander seed towards the end. Excellent concentration, dense slightly coiled citrus driven palate impression, cool and clean, medium acidity, steely mineral and a long coiled white fruit and steely mineral driven finish. A couple hours of decanting is highly recommended.
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9/7/2018 - Rollerball wrote: 94 Points
Candy corn, celery stalk, marscapone, flame throwing dry papaya. Black pepper honey.
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4/3/2018 - Topper wrote: 92 Points
Lots of bright and light flavors with citrus, flowers and pleasing mineralitiy. Glides nicely across the palate while still showing some substance. Good stuff.
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12/10/2017 - Tim Heaton wrote:
Darker straw color, with rather reticent aromas just now. Mostly yellow, but also some white fruits on the medium-bodied, weightless and elegantly textured palate. Lovely tension, impressive length. All that said, this is too young to fully enjoy now; I find them best ~ 10 years post-vintage. If you've got a cache, and want to check on it anytime soon, I encourage aeration in decanter for a few hours. Showed its best circa 55F. Try again in 4-5 years. recommended
https://www.ItalianWine.blog
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11/13/2017 - dcwino wrote: 95 Points
2017 Villa d’Este Wine Symposium - Kelly and Kevin's excellent adventure; 11/9/2017-11/14/2017 (Villa D’este, Lake Como and Milan): Beautiful ripe yellow fruit driven nose, peach, candied orange peel, burnt sugar and strong mineral. Excellent concentration, ripe yellow fruit driven palate impression, bright acidity and a long decadent yellow fruit and burnt sugar driven finish. Similar to the last night’s bottle.
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11/12/2017 - dcwino wrote: 95 Points
2017 Villa d’Este Wine Symposium - Kelly and Kevin's excellent adventure; 11/9/2017-11/14/2017 (Villa D’este, Lake Como and Milan): This has come together beautifully from a year ago. Decadent yellow fruit, fresh OJ, candied orange peel, lemon curd, a hint of pineapple, smoke, burnt sugar, flint, oyster jus and limestone. Excellent concentration, good energy, ripe dense yellow fruit driven palate impression, bright acidity, strong mineral and a long deeply toned sweet yellow fruit and smoke driven finish. This is a big scale wine with opulent ripe fruit and strong mineral.
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10/2/2017 - diggydan wrote: 97 Points
Very interesting, delicious, and great wine. The nose has ever so slight oxidative notes, loads of yellow fruit, and a little wood. The palate has sweet white fruit surrounded by well integrated wood flavors. Texture: smooth and silky. Body: big presence but utterly floating and weightless. 100 Euros at Tiramisu in Taormina.
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9/5/2017 - Burgnick wrote: 90 Points
The nose on the 2012 is so alluring with minerals, flint, matchstick and yellow fruit. The palate ia a bit ripe and forward. The intensity is good but I doubt it will age given the acidity is low. This is an early drinking vintage for Valentini. 90-91
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7/28/2017 - Cipivts Likes this wine: 91 Points
Deep lemon-gold, minerals, burned stones, super complex nose, some lemon zest, marzipan, on palate medium to full body - a bit too much, almonds, exotic fruits, needs couple of years
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6/18/2017 - Alemany wrote: 93 Points
A bit early but is Fathers day. Amazing wine, one of the world's best!
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2/15/2017 - bconly wrote: 91 Points
A little reduced but great with a wide variety of food at Bestia. No rush.
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1/13/2017 - cubswinws wrote:
Not sure about this wine. Quite intense and almost meaty with a slight salty finish. Probably just too young and will see how it goes on Day 2.
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12/10/2016 - RichardP wrote: 93 Points
Intense pineapple and grapefruit, with notes of yellow apple and brine on the medium to long finish. This is distinctive and excellent, although the value for money is only fair to good at $65/bottle; I wouldn't pay the $80+ I see this available for now.
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11/11/2016 - dcwino wrote: 92 Points
2016 Villa d’Este Wine Symposium - Kelly, Alan and Kevin's excellent adventure; 11/3/2016-11/12/2016 (Villa D’este, Lake Como, Piedmont, Milan and Frankfurt): Starts a bit tight, a hint of citrus and a lot of fizz. With air, pineapple, grapefruit, smoked oyster, oyster brine, acacia and wet stone. Excellent concentration, noticeable fizz, grapefruit drive palate impression, strong presence of mineral, medium acidity and a medium finish with a hint of alcohol at the end. Strong presence of fizz makes it hard to evaluate. This seems very ripe.
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10/30/2016 - William Kelley Likes this wine: 94 Points
Valentini's 2012 Trebbiano is a beauty, and already quite youthfully expressive. A complex bouquet of green herbs, marinated lemon, olive brine and white peach, with subtle honeyed top notes, leads into a pure, textural and intensely flavored wine with lovely cut and energy, and an abundance of juicy fruit. The marriage of ripe fruit with savoury, herbal complexity is thrilling. For me, this has to be the most consistently excellent white wine produced in Italy.
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6/27/2016 - galewskj wrote: 92 Points
Sunfish 400th Tasting (Sunfish cellars): A small tasting pour. This white was very interesting. Quite complex. Cured meats, a little spicy. Revisited at the end of the tasting and it seemed to have fleshed out a bit. I'm not sure I'm a buyer at this price, but the wine got my attention.
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6/25/2016 - rocknroller wrote: 92 Points
Sunfish Cellar High End Tasting (Sunfish Cellars, St. Paul, MN): Tasting pour. Agree with galewskj here. Very interesting, complex, tasty, earthy, peach, mineral, aged dried proscuitto, brisk acid, really good.
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6/10/2016 - drwine2001 wrote:
Yellow. Medium weight, excellent cling. Orange, herb, and soil. Outstanding complexity and length. Lots of room to develop.
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10/22/2015 - grantsky wrote: 93 Points
Obviously very young. All primary flavors. lemon zest, slight salinity, loads of minerality. Built to age
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8/20/2015 - jreynolds3 wrote: 90 Points
Purchased a bottle while in Italy after enjoying an '05 at Zass in Positano. '12 was not ready to drink however it was still pleasant.
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