Pooneet K

9.2

Obviously too young but on our last night in Italy couldn’t resist for the price to pair with a milanese veal cutlet. Glad we have a case of the 2021 riservas in storage. So classic and delicious. — 2 months ago

Andrew Cullimore

9.0

No formal notes . Quite pale lemon yellow . This is quite ripely fruited , with touch of apricot , spiced lemon peel , pineapple , white peach . On the palate this has good freshness and slightly creamy texture . White peach and citrus peel with white almonds , good acidity . Reasonable length , grippy slightly toasty finish . Enjoy now and over the next 5 years . Quite modern and international in style , but well made and convincing.
Emirates Business Class: DXB > IST — 10 months ago

Sipping Fine Wine

9.2

Terre di San Leonardo is a blend of Cabernet Sauvignon (50%), Merlot (40%), and Carmenere (10%), run by the Gonzaga family since its inception in 1724. Wine is fermented with ambient yeasts in concrete tanks and 20% is aged in French oak barrels. Ruby with aromas ripe red fruits and floral notes. On the palate flavors of rich plum and blackberry with herb, light spice and slight earthy notes. Medium+ finish, fine soft tannins, ending with fruit, floral and earthy mineral character. Tremendous value! — 4 years ago

Martin Mata

9.0

Bold with notes of dark cherry, leather, and oak. Tannic, but balanced with refreshing acidity. Mellows out with air to show its more elegant side. Purchased at Popina in Brooklyn, NY. — 5 years ago

Ronald LaMascus

9.0

Yum! In fact, yum, yum, yum. Excellent California Cab that is the quintessential iteration of the region and why CaliCab has become so popular. I would drink this anytime, anywhere with any red, roasted meats, hard cheeses and crusty breads. Excellent wine. — 6 years ago

Jay Miner

9.1

Light bodied, medium high acidity. Plenty of floral notes, juicy red fruit. Good tannins, and starts out *just* a bit tightly wound. Opens beautifully in short order. I’d drink this again and again - especially at this price point. — 6 years ago

Rufus King

8.9

Smooth Primitivo (Zinfandel) from Puglia, with berry notes and mild spice, at Marcello’s in Toronto — 7 years ago

Clay Bullwinkel

9.4

Dolomite minerality with tart fruit and herbs come through in spades. — 2 months ago

Brad Jensen

9.4

Spicy, crunchy red fruit on the nose. All cranberry, raspberry, with some smoke and minerality with some hints of natural wine musk. Color is super light and pale, cranberry like red, with a light body and a beautiful, fruit punch of a palate. Flavor lingers for a loooong time, fresh with nicely integrated minerality, a little tartness in there, but dry, with all that juicy fruit, with that same kinda volcanic, smoky element skulking in the background. Great chilled, easy drinking juice that punches way over its weight class! — 6 months ago

Jay Kline

9.1

Popped and poured; enjoyed over the course of a couple of hours. No formal notes. As others have stated in previous TN’s, this is simply too young. The fruit is gorgeous and the winemaking is very good however, I find it to be too primary for my liking. Even after a few days, it was unwilling to develop. It’s balanced with sufficient structure to age well…and I suspect quite gracefully. I swooped up a couple of bottles and I’ll plan to forget about my remaining bottle for at least a decade. Better after 2026 and probably best after 2031. — 3 years ago

ESF

9.5

So tasty - such a gem, picked this up in northern Italy years ago, Vino Liquorizo at about 19% it wears it well. Not a hair out of place. Plums & figs, Christmas Fruit Cake, black fruit, chocolate but not decadent, beautiful balance & weight, not as viscous as you might think - lithe, graceful w/really long lingering finish. — 4 years ago

Brett Rogosin

9.0

This is drinking well now and has so much potential. With a bit of time in the glass to open up the honeycomb really pops out with some yellow apple and peach and white flowers. There’s good acidity and a good costing mouth feel. The pit of the stone fruit and under ripe melon and peach come out more in the palate with honey and dried apricots hitting later. — 6 years ago

Matt

9.4

Been a while since I’ve had this in my glass. Oh how I’ve missed thee! Similar to what I remember about Morei, it carries some nice flesh and roundness to it, seems more open knit. Finessed and elegant, brimming with purity and freshness. Crushed morello cherry, pomegranate, blood orange, juniper, bitter herbs, rocks, licorice root, smoke. I want to say its too young but its energy and refreshing nature make it hard to argue keeping it. — 6 years ago

Jody Scharf

8.9

dark in color, cherries abound but tannins too light for this palate. — 3 months ago

Fabio Franchella

9.3

Wenn es einen nebbiolo wein im burgunder-stil gibt, dann ist es Roberto Voerzio. PS: Sas Assetato in Asti ist eine der besten je erlebten weinbars. Die auswahl, armosphäre im ungeohnten 1.stock und vor allem die komppetenz der inhaberin ist für italien vorbildlich!! — 7 months ago

with Xenia

Peter Sultan

9.3

Had this vintners Timarosso same night & both lived up to the hype. A decade of age has made this Barbera blend a deep, soulful expression which I had not yet experienced in such a blend. Game, ripe ripe cherries sing once a decent decant tames the initial shrillness & one note balsamic dimension. Special, for old school fans. — a year ago

with Owen

Jerry Dixon

9.1

Had this with my handsome husband at Audrey in Nashville Tennessee — 4 years ago

Ashish Pant

9.2

Where and how to begin! Complex, I don’t understand how it isn’t. So many notes- definitely herby, certainly tobacco, yes the fruit is there, but so is leather and earth. If this is not complex then I am not sure what it. A great pleasure to drink this in an era of easy pleasers. This makes you work, but it is worth it. Try it. You will not regret it! — 6 years ago

Matt

9.0

A more lifted and brighter expression, I felt that its lively structure, brisk tannin, and lively acid make for a compellingly refreshing wine. Depth and structure seem a little lighter in this bottle. On day two it was showing much better, letting the CO2 blow off significantly. — 6 years ago

Ian Hamel

9.2

This being aged in amphorae, it has always had that bright, powdery, open acidity, and I wasn’t sure how it would age, but it’s going great - that character is still there, and it’s even a little gassy at first, but the acid is more integrated with the brambly fruit, which is itself opening to reveal more complexity — 6 years ago