Jay Kline

9.5

Poured into a decanter about an hour prior to service; enjoyed over the course of dinner. The 2009 pours a deep garnet color with an opaque core and a burnished rim; medium+ viscosity with significant staining of the tears and plenty of sediment. On the nose, the wine is developing with notes of ripe black fruits: black plum, salmiakki, mixed flowers, some nail polish, blood, wild herbs, a mix of organic and inorganic earth and exotic spices. On the palate, the wine is dry with high tannin and medium+ acid. Confirming the notes from the nose, the finish is long. It’s been several years since my last 2009 Pagliaro and it certainly hasn’t lost any of its potency. A special wine from a special vineyard cared for by a special producer. Drink now with a decant through 2039-ish. Bottle No. 3815/9570 — 5 days ago

Jay Kline

9.3

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2017 Pipparello pours a garnet color with funky Montmorency cherry, red carnations, and balsamic notes. Wonderful structure and delicious with the quail. Drink now with patience through 2037. Bottle No. 642/9930 — 2 hours ago

Jay Kline

9.4

Popped and poured; enjoyed over the course of an hour. The 2006 “Cuvée Annamaria Clementi” pours a deep straw color with a persistent mousse. On the nose, the wine is vinous, toasty, and leesy, with ripe tropical fruits, lemon curd, and marzipan. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is long. This is super rich and creamy. Fabulous stuff. Drink now. Disgorged Autumn of 2015. — 2 months ago

Ely Cohn

9.3

Immediately obvious this isn't house orange. Deep and grippy.

Burnt orange sunset with handles to grasp. Sour apricots and juicy peaches dance around minty basil and tarragon.
— 14 days ago

Jay Kline

9.3

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2018 Rosso de Véo pours a deep garnet with wild dark fruit, high end dark dark chocolate cherry cordial, some VA giving it some balsamic notes. Sanguine with high tannin. Loving it with the pork ragu lasagnette made with semolina flour from the Bea farm. Drink now with patience, through 2038. Bottle No. 77/4626 — 2 hours ago

Baltar666

8.9

Drink this shit with pasta. Just buy a bunch of this shit, it's pretty good. — 4 days ago

Chris MacLean

9.1

I’ll take all the other vintages over this 2023 and yet, there’s still some Ca’ La Bionda magic here. — 3 months ago

with Sarah

Jay Kline

9.4

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2015 Arboreus pours the color and cloudiness of urine after a 3 day bender with little hydration. Notes of bruised and battered Apple, dried stone fruit, white and yellow flowers, mushroom, damp hay, and nuts. Low tannin on the palate and good acid. Drink now through 2030+. Bottle No. 3505/11970 — 19 hours ago

Jay Kline

9.2

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The The 2020 Santa Chiara appears a deep orange color with notes of marmalade, apricot, flowers, and varnish (VA). The palate shows low+ tannin and decent acid. Tasty, complex stuff as usual. A lovely pairing with gougère of prosciutto, green olive and honey. Drink now through 2030-ish. Bottle No. 2814/5940 — 20 hours ago

JKT

9.0

Very nice, dark color earthy forest notes into firm palate with a good bite and extending into finish — 25 days ago