Tasted blind. Cocoa powder, pine needles, cigar wrapper, cedar, iodine, cherry cordial. Dense, musky, and complex. Very much like a drier Dal Forno recioto, which is what I guessed. Very large amount of sediment here, beware.
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I have to say I was a little underwhelmed by this. Perhaps my expectations were too high, but I found it merely very good, but lacking in the "wow" department. Certainly plenty of structure and body, but I did not really dig the earthiness of it.
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Wow, this was amazing. Tawny in color and a little pruney on the nose, but the taste overload just kept coming. Predominate flavors of dried figs and other fruits, integrated with clove, persimmon, spice and earth. A long, lingering finish that's not too sweet with hints of maple syrup. Watch for the sediment though..Loved it!
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From 375ml. It was nice of Otto Enoteca Pizzeria to set aside their last few bottles of this for me, the last of which I just consumed. There's nothing quite like Bea's Passito. Much the same as my last bottle and tasting note, albeit with more pronounced aromas and flavors of maple syrup and cinnamon this time around. We gave it more air and drank it over a longer period of time, which I would recommend—there's simply too much going on here to pop and pour. VERY HIGHLY RECOMMENDED.
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From 375ml. Tawny in color with plenty of suspended sediment, even after a careful decanting. Fresh and dried figs explode out of the glass. Wow! They're joined by persimmon, cassis, anise, and clove, with whiffs of earth. This is complete sensory overload, made all the better by a selection of mature cheeses. This is extremely drinkable and enjoyable now, but there's enough residual sugar and acid to keep improving for years to come. VERY HIGHLY RECOMMENDED.
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Drank after a 1989 Paolo Bea dry wine. This was really tight as nails, especially after the beautiful expression of the '89. The aromas were precisely pine resin. It did feel a little alcoholic in scent as well. That pine resin followed through on the palate, which offered nice, moderate texture. Initially on the finish was a sensation of a little bit of alcohol, some slight sweetness, and that resin. After 10 seconds the lingering flavors transitioned to figs and other dried fruits. This really didn't have much of a sweet notion at all, especially considering the length the grapes dry for. Nice stuff, but this needs another 20+ years to shed some of its baby fat and reveal some underlying complexities. 91+
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PnP. Sagrantino on steroids. If ever hedonism and balance have (or could?) shared a bed, then this wine is an expression of their time together. Long, deep, silky, sultry, caressing - it's all here, folks. During a night that saw (too?) many open bottles of average to outstanding quality, this was head and shoulders above all of them. Most impressive, really polished, classy. Never hot, perpetually lifted, this just glides down the throat with grace and perfect form. highly recommended
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Rosenthal Wine Merchant - Italian Wine Lunch at Barrel Thief (Richmond, VA): Mind blowing stuff. The nose of this port like concoction has the requisite raising notes but with an impressive freshness and earth. On the palate the initial impression is sweet then it finishes dry. A schizopohrenic wine in the best possible way. Incredible!
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Wine tasting. wonderful nutty aromas and flavors, complemented by some good raisin flavors as well. Just moderately sweet, so not classically a dessert wine. Long, evolving finish.
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6/6/2019 - andtheodor wrote: 92 Points
Tasted blind. Cocoa powder, pine needles, cigar wrapper, cedar, iodine, cherry cordial. Dense, musky, and complex. Very much like a drier Dal Forno recioto, which is what I guessed. Very large amount of sediment here, beware.
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6/3/2019 - robmatic wrote: 90 Points
I have to say I was a little underwhelmed by this. Perhaps my expectations were too high, but I found it merely very good, but lacking in the "wow" department. Certainly plenty of structure and body, but I did not really dig the earthiness of it.
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5/24/2015 - sesalmon wrote: 94 Points
Wow, this was amazing. Tawny in color and a little pruney on the nose, but the taste overload just kept coming. Predominate flavors of dried figs and other fruits, integrated with clove, persimmon, spice and earth. A long, lingering finish that's not too sweet with hints of maple syrup. Watch for the sediment though..Loved it!
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5/14/2015 - kenv Likes this wine: 94 Points
G. Conterno Barolo vs. L. Sandrone Barolo (Morrell Wine Bar and Café, NYC): Complex and fascinating. If I hadn't drunk so much so far, I would have liked to spend more time with this. Only mildly sweet. Very good with chocolate biscotti.
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5/14/2015 - cardsandwine Likes this wine:
Vinous group dinner at Morrell. Delicious dessert wine. The balanced palate is alive with dried figs and finishes with a lush and refined sweetness.
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1/11/2014 - creighc wrote: 97 Points
Beautiful after dinner with dessert!
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12/30/2013 - kevinacohn wrote:
From 375ml. It was nice of Otto Enoteca Pizzeria to set aside their last few bottles of this for me, the last of which I just consumed. There's nothing quite like Bea's Passito. Much the same as my last bottle and tasting note, albeit with more pronounced aromas and flavors of maple syrup and cinnamon this time around. We gave it more air and drank it over a longer period of time, which I would recommend—there's simply too much going on here to pop and pour. VERY HIGHLY RECOMMENDED.
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11/4/2013 - kevinacohn wrote:
From 375ml. Tawny in color with plenty of suspended sediment, even after a careful decanting. Fresh and dried figs explode out of the glass. Wow! They're joined by persimmon, cassis, anise, and clove, with whiffs of earth. This is complete sensory overload, made all the better by a selection of mature cheeses. This is extremely drinkable and enjoyable now, but there's enough residual sugar and acid to keep improving for years to come. VERY HIGHLY RECOMMENDED.
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3/6/2013 - David Paris (dbp) wrote: 91 Points
Drank after a 1989 Paolo Bea dry wine. This was really tight as nails, especially after the beautiful expression of the '89. The aromas were precisely pine resin. It did feel a little alcoholic in scent as well. That pine resin followed through on the palate, which offered nice, moderate texture. Initially on the finish was a sensation of a little bit of alcohol, some slight sweetness, and that resin. After 10 seconds the lingering flavors transitioned to figs and other dried fruits. This really didn't have much of a sweet notion at all, especially considering the length the grapes dry for. Nice stuff, but this needs another 20+ years to shed some of its baby fat and reveal some underlying complexities. 91+
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8/14/2012 - Tim Heaton wrote:
PnP. Sagrantino on steroids. If ever hedonism and balance have (or could?) shared a bed, then this wine is an expression of their time together. Long, deep, silky, sultry, caressing - it's all here, folks. During a night that saw (too?) many open bottles of average to outstanding quality, this was head and shoulders above all of them. Most impressive, really polished, classy. Never hot, perpetually lifted, this just glides down the throat with grace and perfect form. highly recommended
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5/31/2008 - Michael Davis wrote:
Rosenthal Wine Merchant - Italian Wine Lunch at Barrel Thief (Richmond, VA): Mind blowing stuff. The nose of this port like concoction has the requisite raising notes but with an impressive freshness and earth. On the palate the initial impression is sweet then it finishes dry. A schizopohrenic wine in the best possible way. Incredible!
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2/10/2005 - Burgundy Al wrote: 92 Points
Wine tasting. wonderful nutty aromas and flavors, complemented by some good raisin flavors as well. Just moderately sweet, so not classically a dessert wine. Long, evolving finish.
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