Wine Director at Cafe Napoli, a family owned restaurant of an immigrant entrepreneur restauranteur, Tony Pietoso, whom has created a restaurant legacy in the ci...
Ok, has some funky earthiness to it. Not sure if the storage has had a significant affect on it. Not maderized. I'm just not familiar with this varietal. Lots of mineralogy on the nose, iron, rust and copper. Opening up nicely and the sulphur dioxide is blowing off. This may turn out to be a good drink. Dark berry fruit with licorice, eucalyptus not bad. I would pair it with grilled game or a gyro. Nice zesty finish. Good acid not too high. I'd suggest decanting at any age. Adjusting my rating to 8.3. I'd order it at a Brazilian restaurant with an assortment of carved meats. — 4 years ago
Sad to say this has gone bad. Not stored properly, baked. Not to say it wouldn't have been a nice wine. — 5 years ago
Bordeaux in style with new world fruit. Interesting, let's see how it tastes in couple of hours. — 5 years ago
One of my first wine sales prizes. This is drinking awesome! — 5 years ago
Great Italian wine from Puglia for a cheese burger with pickles! — 5 years ago
Fabulous new juice. Classic Cali fruit, dark berries, just a hint of black pepper, pleasant oak notes and gripping tannins just slightly beginning to soften and open up 30 minutes after decanting. This is a well integrated wine that should become very complex with proper aging. — 5 years ago