David Paradela

8.9

6/15/21

Pat’s back.

Nice vanilla, cherry, cola notes. Well-balanced and well-integrated oak. Went well with meatloaf and friends. From Chris Lynch’s parents to Wes and Elizabeth. — 4 years ago

David Paradela

8.3

Drank 5/22/21

Brought by Giuseppe Muscella

This blend of Negroamaro, Cab Sauv, and Primitivo had a particular Italianness to it. Gaminess out of the bottle followed by raspberry and blackberry jam, black olives, and licorice after breathing. My aunt mentioned an Ester component to the aromas.


Strong acidity and fruit followed by soft tannins. Finish was ok and body was light in comparison to acid and fruit. However, a very good table wine that held up to lasagna and pork adobo with cauliflower rice. A very good, affordable “food” wine— “which I find common for Southern Italian wines. But not as complex or memorable as Giuseppe’s personality. — 4 years ago

David Paradela

9.0

Drank on 6/12/2021

Drank with Ann, Diarmuid, Stephanie, Siri, and my family

First 100% Cab Franc. Great food wine. Medium plus acidity and firm but not overwhelming tannin. Strong finish.

Has that tomato leaf, perfumed aroma ive found in older wines but already present. Good complexity with tart cherries, dried cranberries, bell pepper, lavender, spice, etc. Feels very French. It’s not fruity, but easy to drink and interesting. — 4 years ago

David Paradela

9.0

Drank 5/21/21

From first sniff, I could tell this Sauvignon Blanc was different from most I had tried before. There was an undertone of creaminess and an intense ripeness to the wine’s fruit tones. Pear, passionfruit, green apple and hints of mango were accompanied by an undertone of fresh cream.

On the palate, the wine was sensationally balanced. It had a hefty body enough to stand up to Filipino egg rolls (lumpia) and refreshing fruit and acidity that washed over my whole mouth.

Everyone in my family remarked that they enjoyed the wine. So far, this holds the gold standard for New World Sauvignon Blanc for me. — 4 years ago

David Paradela

8.8

Drank on 5/30 with Maurizio and Iya.

I really wanted to love this wine. It was my second time having it (first time in my apartment with Riley and Wes). It got rave reviews from various outlets, and with more wine experience under my belt, I thought I’d be able to appreciate it more.

Aromatically, the wine really stands out. It’s got that fungal note often found in pinot noir, with dark red fruits like black cherry, baking spice, and orange peel as the wine evolves in the glass. On the palate the wine feels round and has substantial weight for a Pinot Noir, but I can get past the bitterness on the finish. It’s a well-balanced wine, but I feel like I’m missing something with the hype from critics. Maybe I should have eaten it with cheese?

Maurizio couldn’t believe how much he loved it. Said the moldy aspect is what he really looks for in wines. Unlike other Pinots for him...

Will try a Willamette Pinot soon and see if I like it more. — 4 years ago