Cala Emma

Casa Emma

Soloío Colli della Toscana Centrale IGT Merlot 2015

UBBBP Vol 32 Vorverkostung, PLV passt nicht — 8 months ago

Aerml liked this

Casa Emma

Vignalparco Chianti Classico Sangiovese Blend 2016

Super classy and fun, does exactly what you want. Maybe not as extravagant as it could be but a real winner. They let the grapes do their thing and didn’t muck with it. A little larger than it could be but super classy — a month ago

Sella & Mosca

La Cala Vermentino di Sardegna 2017

A gift from a restaurateur friend, for helping him make limoncello. A beautiful wine with seared scallops and baby bok choy. — 2 months ago

Bonnie Hodur
with Bonnie

Vega Aixala

Emma Albariño Riesling

Blend of 60% Albariño and 40% Riesling from their vineyards in Vilanova de Prades (Conca del Barberá) co-fermented in stainless steel. 7 days skin maceration. Not too funky, easy to drink — a month ago

Mike liked this

Marc & Emma Bournazeau

Ales Negres Garnatxa Negra 2017

Vegan wine (not sure what the difference is), but was chill — a month ago

El Xamfra

Mercat Brut Cava Sant Sadurni D'Anoia Rosé

Drank with Emma and Phoebe, first outdoor dinner of the season. Light, tasty, refreshing. Buy again! — a month ago


Cala Terre Siciliane Nero d’Avola 2019

From the May wine share. Pretty red juice colour. Spices like paprika or a mild chili powder, and Maraschino cherries. Light and easy-drinking 😋 — 2 months ago

Daniel P., Josh and 3 others liked this

Graziano Prà

Morandina Valpolicella Corvina Blend 2019


Becky and Emma fireside chat — 24 days ago

Mike, Jamie and 4 others liked this

Ca' Rozzeria

Chianti Classico Sangiovese Blend 2017

Unlike prior iterations of this “secret” private label for Garagiste, the cork had no identifying marks denoting the estate from which it came. (I think the 16 sported a Casa Emma cork, if memory serves.) But regardless who made this, it’s really good. Dark ruby color. Great nose of violets, deeply intense dark cherry, some crushed gravel, and a slight balsamic note. Intense in the mouth, it’s lots of fruit and florals at first, but then gives way to loads of cooling crushed stone minerality, and ends quite savory. Good acids, and lots of soft tannin. Will improve for at least a couple more years, maybe more. — 13 days ago

Dawn, Daniel and 14 others liked this