barak heller hayun

8.9

Sa chenin.
Feels a bit of a product.

Some tropics, 🍑, 🍏 grapefruit and some vanilla.

Full body.
Medium + acidity.

Long 🎯 with a backbone of bitterness

Really Improved pasta with NYT 'all purpose green sauce' and gauda with truffles cheese grated on top.

All in all nice in the evening.
Not so good the next day. — 3 years ago

Jason Sliwa

9.2

Thanks to @Chris MacLean for flagging the NYT article on dolcetto’s by Eric Asimov. This was his pick. Vicki and I both could possibly see what he saw. It was perhaps more focused and elegant than the more abundant San Fereolo. I would like them equally, and pair them slightly differently. I’m grateful for the steer toward dolcetto right now, and discovering examples I really love. — 6 years ago

with Vicki

Tero Melasuo

9.3

Nyt osuu makuhermoon lempeän napakka. — 6 years ago

Ian Bassin

9.2

Dinner w Simona and Eli w NYT chicken braised w tomatoes and chick peas and yogurt. — 7 years ago

Tero Melasuo

9.0

Nyt osu makuhermoon. — 8 years ago

David D

9.0

Earthy and mineral for a Pinot. Medium (-) bodied. Blackberry and raspberry with tea, tobacco, and twigs.. On the best 20 wines under $20 list in the NYT, Oct. 2018. From Flatiron Wines. — 8 years ago

Gwenn Rosendale

9.4

D8 nite. So gewd. — 9 years ago

Ed Reynolds

9.1

2018. Received from NYT Karin wine club. What a write up. Bordeaux in classic style. Awesome. — 3 years ago

with Frank and Paul

barak heller hayun

9.2

exceptional basic chablis.

is it the vintage? might be, because 2019 chablis is also the subject of this month's eric asimov' nyt 'wine club'

salty, juicy and zippy.
mostly citrus with some stone fruit and a bit of green fruit. and noted greeness on the side.

salted hay comes to my imagination.

it also comes with a lesson, as i could blindly mistake it for a french sauv blanc from the loire. but chardonnay comes out clearly, if you meditate on it.

medium + 🎯 and, what a great aftertaste.

amazing vfm (110 nis).

after a few ok-ish (though cheaper) bottles, we are back to prime wine, cheers! — 5 years ago

Karen Tripson

9.0

Quite gd. Love to understand the background of different owners as mentioned by Eric Asimov NYT 5/2020. The garagiste has some connection. Anyone know? — 6 years ago

Kevin Kaley

9.0

Good every day red table wine, nice dark fruit nose and taste. Part of my NYT/WSJ gift. — 7 years ago

Tero Melasuo

9.3

Nyt osuu makuhermoon...vintage 2016 — 8 years ago

Hector Garcia

9.1

$19.79 earthy flavors but lighter body makes a great combination. This is one of the NYT wines that were hard to find and no one was drinking. Introducing people to this wine would be fun. From Austria. — 8 years ago

Peter Sultan

9.3

Highly touted by NYT Asimov, & methinks he s right on. The key is not too cold- this is all about savory , dry, & fine mousse. No RS on the palate, but wifey appreciated. Jld is importer- Dressner, that is. Lovely paper wrap beneath the capsule, quality bottle. Might be the best lambrusco Ive ever had. — 9 years ago

Ed Reynolds

9.2

NYT great reasonable $$$ wine that we’ve had over last year. I love it. Awesome so Karin bought more for our closet. — 3 years ago

Pinotman /// Andreas

9.3

Pretty much made in the same way as Champagne. Hand shaken and not stirred! Al la James Bond. Orange blossom galore. Touch wild ripe apples. A beauty which provides a totally different experience than Champagne. Because of the flavor profile a super match for Asian food. Or just as a nice sip pm in front of a fire place. Eric Asimov did like a more recent vintage in a write up in the NYT. From Max Kogod. — 5 years ago

S.S. Mandani

9.3

Finally got our couch! And our coffee table lesgoooo!

Sage leaf, orange zest, honey in the bouquet. And a little funk.

Wow. Zing! Karpow! Boom! I call this a comic book wine because it literally jumps off the page and into your taste buds.

Not bad at all. Thanks NYT. — 6 years ago

Tero Melasuo

9.5

Nyt on kova...karitsan kanssa täydellinen setti.
2013 vuosikerta — 6 years ago

Mark Flesher

9.2

D8. Tasted off the menu at Tutto Gusto. This is a red fruited monster. Lots of red cherry, raspberry, hint of black cherry. You know where this one is going in the next 10 years. Has a lot of herb and cola influence in the middle. Finishes with some stiff tannin, which tells you that this one is not going anywhere for awhile. Lots of very good stiff oak influence. Nice. — 7 years ago

William Hughes

8.9

Lime and crushed shells carry through with green apple and a touch of oceanfront brine. I will get this again as it was delicious with the NYT recipe we made for hake and sweet peppers. — 8 years ago