Ceccherini Cristiano

9.3

First wine night back in Australia, but still talking Italian (first wine watching Sinner's win in Melbourne)
The white is spotless
The one and only dry nosiola to this level
If you put this bottle covered in a Burgundy tasting it wouldn't be easy to spot

Elegant, whispered, still young and long

Super clean, no sulphites
Fermented in amphora — 3 months ago

Riccardo L.

9.0

Hazelnut. One of the most delicious whites I’ve ever tried. — a year ago

Joyce Yang

10

Gewurtzaminer-like; soft — 2 years ago

John Howard

Harvest production at Hirsch and Cobb Wineries

9.4

This is what’s called the Cuvée Buster now. Amazing! Reviews here are very accurate — 2 years ago

Adriana Fabbro

9.4

Nosiola in Trentino. One of the best and most surprising wines of the trip. Called this one in a blind tasting (pats self on back) ok, well, there were only 3 options for variety, but the vintage was my triumph.

Nosiola is a bit of a chameleon. In warmer vintages (like most recent ones), it’s more floral with lower acid. But when it’s great, it can age like a great white burgundy with that hazelnutty mersault quality and savory notes. The rest of the group guessed the wine was 5-7 years old but the deep color and ethereal texture made me think it was older. — 9 months ago

Phil Kessling

8.9

Dry, citrus, underripe green apple, crisp acidity. Enjoyable but not that complex. Muscadet like. — 2 years ago

John Tan

9.2

Bellyhappychef. Native varietal from northern Italy. Skin contact. Honey. Pear. — 2 years ago

Anthony Pro

9.0

The Six.

First time having this… but the last (going to drink a case with @Ric) — a year ago

Peter van den Besselaar

9.0

New vintage 2019 | disgorged 2021 | a curious blend of authentic Trentino grapes: valderbara, vernaza and nosiola that grow on an altitude of 550 to 700 meters. Extremely vibrant acidity, really lovely. With scramblad eggs and tomato for breakfast. — a year ago

Ian Hamel

9.1

2022/4/12-13. A nice, well-balanced skin contact wine - good richness and that bit of tannin from the skins, but nothing over-the-top. Salty minerals, preserved lemon, apricot? — 2 years ago