Lolis Elie

9.2

Lean but full of flavor. — 2 months ago

Jay Kline

9.2

Opened a couple of hours before service. The 2001 “Rabaja” pours a garnet color with a translucent core and fairly significant rim variation; medium+ viscosity with light staining of the tears and significant sediment. On the nose, the wine is vinous with notes of ripe and desiccated, red fruit: Morello cherry, dried red flowers, truffle, old leather bound books, a mix of organic and inorganic earth and a pleasant blend of cool and warm spices. On the palate, the wine is dry with high tannin and medium+ acid. Confirming the notes from the nose where there’s a bit of a Maillard reaction with the fruit showing a touch more stewed. The finish is medium+. Drink now after a couple hours in the decanter but should drink well through 2031. — 3 months ago

Mark I

9.6

Dinner at Daniel — 2 years ago

Alvaro Bustillos

9.3

Burgundy 10/17 — 5 years ago

Joe Fischer

9.3

Ce vin est à point dès maintenant. D’une robe rubis profond, il exhale des arômes de sous-bois, de cerises Bing et une pointe florale. En bouche, il est souple, avec une belle acidité et une longue finale. On y retrouve des notes de cèdre, de fruits compotés, de cerise et une agréable touche épicée. Il accompagnera à merveille notre carré d’agneau et nos choux de Bruxelles balsamiques.

Sous-Bois! — 2 months ago

Jody Scharf

9.0

nice acids, nice color, needs a little opening but then smooth. great value, I don't think I spent more than 25 bux. — 9 months ago

Jay Kline

9.0

Popped and poured, Cappellano’s Barbera d’Alba “Classico” is actually sourced fruit from Roero. The 2021 pours a deep purple color with a near opaque core; medium+ viscosity and moderate staining of the tears. On the nose, the wine is developing with mostly blue and black fruits, some purple flowers, and after an hour of air, a Maillard reaction character that gives a rather remarkable note of freshly burnt, buttered toast. On the palate, the wine is dry with medium tannin and medium acid. Confirming the notes from the nose. The finish is medium. A lovely Barbera that benefits from air but it should be stated that this is a very different wine from the “Vigna Gabutti” which, to my palate, is one of the greatest Barbera’s on the planet. Drink now with some patience and through 2031. — 2 years ago

Jay Kline

9.1

Popped and poured; enjoyed over the course of 90 minutes. The 2013 pours a deep garnet with an opaque core and a rusty brown rim; medium viscosity with moderate staining of the tears and significant sediment. On the nose, the wine is vinous with desiccated dark fruit, salmiakki, leather, espresso, and a Maillard reaction thing. On the palate, the wine is dry it’s high tannin and medium acid at best…probably medium-. The finish is medium. Drink now. — 2 months ago

Jay Kline

9.2

Popped and poured, enjoyed over the course of a couple hours. The 1998 “Command” pours a deep garnet color with a near opaque core; medium+ viscosity and moderate staining of the tears. Definitely some fine sediment. On the nose, the wine is vinous with notes of ripe and mostly dried black and red fruits: brambles, blueberries, blackberries, dates, grilled meat, leather, purple flowers, marjoram, earth and soft baking spices. On the palate, the wine is dry with medium tannin (mostly integrated) and medium acid. Confirming the notes from the nose with the addition of an umami/Maillard reaction sort of thing giving a rich, savory finish. Drink now as it’s in slow decline. — 2 years ago

Mike Lev

9.3

Deep ruby, some raspberry, red cherry, red plum aromas, forest floor, and slight gaminess & mushroom in flavor. Full body, medium acidity and tannins. Long finish, pronounced flavor intensity. Outstanding. — 3 years ago