Meg Herring

9.1

In a lovely place! Thanks @Lyle Fass for the guidance to drink now. I really enjoyed the cherry and spice notes, plus some dried rose petals. — 11 days ago

Byron Hewett

8.9

10 years old and a baby. Very concentrated and extracted. A soy sauce note likely from the oak. I was a bit disappointed in this. I’ll hold the remaining bottle for another 3-5 years. — 22 days ago

Rand Bass

9.1

#6 of Smithsonian Associates Wines of France and Italy tasting of Northern Italian wines. — 13 days ago

with Debra

Ivo Brito

9.1

Excellent ... Woody with a slight hint of smoked fruit. It resembles a fry of red fruits and honey. Sumptuous and vibrant body. A guard wine in the memory cellar. You can't forget. Soft tannins that fill all the senses that adorn the palate. I recommend ... — 11 days ago

Brett Rogosin

8.9

Day 2: You can smell the spice, black pepper hits first with red cherry and dry dirt and a lilac or subtle lavender. The tannins are still present with acidity down the side of the tongue and around the teeth. The black pepper is more subtle on the palate, but still very much there. Tart red cherry, pomegranate, more lavender and some tree bark. It’s nice. A bit more fruit on day 1. Probably needs 3 or so more years. — 9 days ago

David T

Independent Sommelier/Wine Educator

9.6

This is extremely youthful as a 1967 gets. Yet, it shows its elegant bottle age.

The nose reveals classic Valpolicella. Sour dark cherries, blackberries, black raspberries, raisins, stew plums, raspberries, poached/baked strawberries, rhubarb, bright fruit liqueur, Kirsch cherries, licorice/cola notes, cognac/brandy hues, touch of V/A-bandaid, dark, rich earth sandstone, fresh tobacco leaf, tomatoes with leaf, hints of sage, eucalyptus/mint notes, dry top soils, crushed rock powder, with fresh & withering; red, dark, blue and purple florals.

The body is; lush, rich, round & juicy. Excellent viscosity. Sour dark cherries dry raisins, dates, blackberries, black raspberries, stew plums, raspberries, poached/baked strawberries, rhubarb, bright fruit liqueur, Kirsch cherries, licorice/cola notes, cognac/brandy hues, touch of V/A-bandaid, dark, rich earth sandstone, river stone, fresh tobacco leaf, tomatoes with leaf, hints of sage, eucalyptus/mint notes, dry top soils, crushed rock powder, with bright, fresh & withering; red, dark, blue and purple florals. The acidity is flat out sick. The tension, structure, balance & length are a stunning rare treat with a wine of this age. The long, beautiful finish is; well knitted, polished and extremely elegant. It is true wire to wire

For the most part, the older Valpolicella gets the better it is!

Photos of; their barrel room, hillside vineyard, library & aging cellar & our Allen Brother’s Ribcap with Christina’s Potato Wedges & cooked carrots. — 12 days ago

Gilbert Van Hassel

9.5

Powerful masculine Sangiovese. 15 degrees alcohol. A monumental effort. — 4 days ago

Aschwin de Wolf

9.0

This wine nicely straddles the line between an accessible Nebbiolo and a crisper high-altitude red. There is an interesting note of mint in the aroma. Firm acids but not too sharp. Well integrated red with with bright berry flavors, and dusty, mild, tannins. — 9 days ago

Jim McCusker

9.3

Yet another winner from Ciro at Le Volpe e l’uva, this is a pinot nero from Tuscany (as opposed to Sudtriol, which is where I usually expect to find these). Just a terrific wine with a nose reminiscent of sour cherry with hints of leather, tobacco, and spice (nutmeg?). Beautifully balanced on the palate, with enough acidity for it to keep up with dinner (lemon and ricotta ravioli with a tomato-based pumpkin-chipotle sauce) but not so much that you can’t thoroughly enjoy it on its own. Really terrific. — a day ago

with Vanessa

Byron Hewett

8.9

Parker wine. Big, extracted, French oak, tannic, Cab dominates the Sangiovese. Last bottle. — 13 days ago