Had my last bottle of this wonderful wine with a wild caught venison ragu and fresh made Italian pasta. The wine balanced the fruit and spices perfectly with this ragu, just an exquisite meal for the fall. — 3 months ago
This 2005 vintage is incredible it has a very long aftertaste of plums with a little spicy flavours.
Had this with brussel sprouts and summer squash from the garden, the fillet of steak was cooked to medium rare and topped with melted Stilton. — a year ago
Wine had a little bit of fire on the nose but nice complex flavors especially with the rich ossobucco and cinghiale we had to eat. Probably needs a few more years in the bottle to settle down. — 9 months ago
A beautiful well balanced Pinot Noir with an aftertaste of cherry and rhubarb giving it that acidic bite to cut through the food. Just a superb Pinot.
Had this at a wine tasting at Prime Butcher in Hampstead NH.
— a year ago
Great wine with wonderful Tapas — a year ago
Had this wine with some wonderful wild boar in Todi. — 2 years ago
This wine needs good flavors to bring out its best qualities, had this with duroc pork, lentils with home grown beetroot and parsley. Wine would go well with any full bodied pasta or lamb chop. Really great food wine.
— a year ago
Had this lovely wine with lamb in a Lebanese restaurant just of Oxford Street in London — a year ago