Josh Morgenthau

9.5

Walnut, strong apricot kernel. Volatile acidity, bittersweet balance. — 8 months ago

Josh Morgenthau

9.0

This feels big and international for Rioja. Purple plums, black cherries, a hint of plum/apricot kernel and some sweet cocoa. None of the transparency of the more traditional producers like LdH or La Rioja Alta. Dense, tannins a bit chalky. Time won’t hurt. — 3 years ago

Erik Longabardi

9.5

My man. Always linear and focused. Don’t care for cider too much but this is why you should care about still ciders. And our still ciders — 4 years ago

Josh Morgenthau

9.2

Strong carmelized orange peel, burnt caramel, ginger, butterscotch and something vegetal on the nose. White flowers. Mellow acid, prickly tannins and apricot kernel. Sumptuous texture; really nice experience all around. — 4 years ago

Peter van den Besselaar

8.9

Vintage 2021 | apricot and almond kernel, citrus in taste | at Pollevie | with salad — 2 years ago

Shay A

9.4

For my taste profile, I normally enjoy Hudson (and now Powder House, with it being younger vines) on the young side…somewhere at 4-5yrs. UV-SL kind of falls in the middle for me, so I gave the 2017 UV-SL a test drive.

Wasn’t able to prepare this with a decant, but it needed it. Richly pear colored in the glass, it has a lot of bright fruits like peach, pear and tropical pineapple with honeysuckle, honey roasted nuts and a mineral note. The palate is really dense with a minty flair, as well as sea salt, popcorn kernel, and signature lemon cream. This improved the longer it was open. Fruit started to play nicely with the savory notes. This 2017 came across a bit fat at first and then balanced out. Based on my experiences so far, this will improve with a few more years, but it was really enjoyable with an hour or two of air. — 3 years ago

Keaton Kail

9.0

A light-medium bodied Syrah thats lovely to drink. Baked/dried raspberries and blueberries, unmistakably old world fruit with some aging dried red and purple flowers. Fresh cracked pepper reinforced by the texture of the tannins, which grip the gums in that same way a kernel of peppercorn does. — 4 years ago

Paul T- Huntington Beach

9.6

New to Barolo, definitely a 2nd day wine in its youth. Much better than last nights glass,

James Suckling 98
"The fruit feels so comfortable here, in the ripe-red zone; it ranges from cherry kernel to chocolate-coated red plums to glazed cherries. Integrated hints of bark and sandalwood. Full-bodied with strapping tannins and muscular, imposing structure and power. Notwithstanding, everything is in striking balance and delivered with remarkable precision and grit."

Wine Advocate 97
"The Damilano 2016 Barolo Cannubi shows depth and a profound nature. This is the DNA of the Cannubi cru, maybe the most celebrated in the appellation with mildly compact, well-draining sandy soils (actually, a mix of 45 sand, 35 silt and 20 clay, to be precise). These conditions contribute to the dark concentration and the firm textural support found here. These assets are particularly apparent in this classic vintage. Dark fruit and dried cherry cede to earthy truffle and licorice. Of these various single-vineyard expressions, the tight tannins on this Cannubi definitely suggest a long drinking window. This wine is my favorite in this flight from Damilano, and this vintage of 40,000 bottles is distinguished by its sheer excellence." — 2 years ago

Peter van den Besselaar

9.1

Vintage 2005 | gold colour, apricot in smell, apricot kernel bitters in taste. Fine balance but absolutely for people with acquired taste. Old Chenin Blanc that fitted excellent with Coquilles Saint Jacques, fennel and streaky bacon. At restaurant Provence in Zaltbommel. — 3 years ago

Peter van den Besselaar

9.3

Vintage 2000 / Refined smell: tobacco and brushwood. Laurel. Forrestmushrooms. Rondeur. Lovely juicy taste. Cherry kernel bitters. Long aftertaste. — 4 years ago