Restaurant. This has ripe, typical, enjoyable fruit of cherry/raspberry and almond, excellent balance, light feel, medium acidity, good richness for dolcetto and a solid finish. Delicious food wine. Dolcetto (and Barbera) is a great restaurant wine when the list is expensive, young and lacks imagination.
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Dinner with Bud and Liz in Wellington - June 2012 (Ngaio, Wellington, New Zealand): Absolutely delicious wine that features a red currant, strawberry and cranberry nose and flavour. Deft wine making gives this wine an immediate appeal but also a level of complication that is unusual. Really fun to drink and a needed style of wine for pairing with food at the dinner table. Excellent.
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11/28/2013 - Rezy13 wrote: 86 Points
Decent but lacked the tartness and berry pop of good Dolcetto, cooked dark cherry is a good descriptor.
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8/6/2013 - Shash wrote: 88 Points
Not bad, but a little flat. Strawberry, with some grafite. Decent everyday wine.
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10/17/2012 - esb wrote:
Restaurant. This has ripe, typical, enjoyable fruit of cherry/raspberry and almond, excellent balance, light feel, medium acidity, good richness for dolcetto and a solid finish. Delicious food wine. Dolcetto (and Barbera) is a great restaurant wine when the list is expensive, young and lacks imagination.
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8/5/2012 - lolo66 wrote: 82 Points
This fel flat. Lacked vibrancy. Watered down prunes and cooked cherries. Disappointing.
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6/17/2012 - Marc wrote: 89 Points
Dinner with Bud and Liz in Wellington - June 2012 (Ngaio, Wellington, New Zealand): Absolutely delicious wine that features a red currant, strawberry and cranberry nose and flavour. Deft wine making gives this wine an immediate appeal but also a level of complication that is unusual. Really fun to drink and a needed style of wine for pairing with food at the dinner table. Excellent.
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