Ceccherini Cristiano

9.7

I am not big on the spirits, but opening this bottle in the kitchen my wife asked straught away what kind of perfume i was wearing...i have never used a parfume in my life btw.

100% juniper from Sardinia
Very few botrle produced
10 left in Australia...
A must try for a dry Martini

Thick, intense and unbelievably long
One of my beat sensorial experience i have had in the last few years.

The other gins from Silvio Carta become ridiculous after looking at this — a year ago

Morgan Diamant

9.2

100% Graciano aka Muristellu aka Bovale Sardo. Immediately recognizable nose when opened with perfume of floral and cherry. On the palate it has nice fruit boysenberry, cranberry, and red cherry. Lively acidity, but still full bodied. Earthy & spice on the finish with a hint of vanilla. — 7 years ago

JKT

8.9

JL Sardinia tasting 1/17/17. 14.5% ABV. Very prominent nose of earth and leaves and dark fruits. Tannic and firm body with long finish and hints of menthol and dirt. $38. 55% Bovale Sardo. Will age. — 9 years ago

Kim Ravnskjær

9.6

Vintage 2012 at a tiny trattoria in Randazzo, Sicily. Fantastic. — 10 years ago

Juan Cerda

9.2

Delish with pizza. Saturday date night on the rooftop with Boo Boo. Perfect. — 10 years ago

with Heather

Shelley Burgon

8.9

Celebrating with the flavors of Sardegna! Pairing this with squid and an autumn inspired soup. — 12 years ago

Michael Housewright

Writer/Photographer Wine Enthusiast Magazine

9.2

Very yummy!
Served with Baia Pasta Kamut Paccheri - Maida Yellow Tomatoes - La Quercia Pancetta - pecorino Sardo — 12 years ago

with Katherine and Chris

Chris MacLean

9.1

Good quaffing for a Vermentino sardo — a year ago

with Sarah

Michael B

8.9

This is a new and interesting wine to me. Perdera translates to, “place of many stones”. The wine is composed of 90% Monica, 5% Carignano, 5% Bovale Sardo. Monica is an exclusively local grape of Sardinia. The wine is medium bodied. Notes of cherries and plums, followed by mild notes of peppercorn, anise and herbs. Fresh acidity along with mild tannin. Very enjoyable! — 6 years ago

Catherine Theis

8.9

Dinner with squid ink pasta and crab! — 10 years ago

Matthew Fennon

9.0

Woody over-notes with rich, dark fruits such as cherry, blackberry. Great legs! Long, firm finish. — 10 years ago

Antonio Gianola

9.3

Fantastic digistif — 10 years ago

Cindy Cammack

9.0

Interesting nose - almost like a wet horse. Once you get past the nose there is excellent fruit with a smooth finish. Would drink again. — 11 years ago

Matthieu Gille

10

Fromage a Friend on Verona... Always so gooood — 12 years ago

Rich Bluth

9.1

rich Grenache with nice acid in balance. lovely wine I’ll return to — 4 years ago

Delectable Wine

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9.3

The 2016 Isola dei Nuraghi Turriga is intense, spicy and packed full of tart blackberry and cherry, further complicated by shavings of cedar and animal musk. It’s silky and polished in feel, displaying an unexpected elegance. The dark fruits and exotic spice give way to grippy tannins and minerals toward the close. The palate aches under its youthful tension, with notes of black currants, bitter coffee and tobacco lasting for well over a minute. The 2016 Turriga will need some time in the cellar to show its best, but it will be worth the wait. It’s a blend of 85% Cannonau, 5% Carignano, 5% Bovale Sardo and 5% Malvasia Nera. (Eric Guido, Vinous, March 2021)
— 5 years ago

Delectable Wine

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9.3

Dark ruby. Fresh floral, chocolate, plum, blueberry and smoke on the complex, perfumed nose and in the mouth. Big, deep, smoky, chocolaty wine that finishes long and ripe but suave. This will win many fans. Cellar it for another couple of years and then enjoy for another 10 years after that. A blend of 40% Cannonau, 30% Carignano and 30% Bovale Sardo. Cannonau gives perfume but not much color; Bovale Sardo adds color and acidity; and the Carignano contributes a refined mouthfeel and a little bit of freshness to what otherwise might have been jammy wines. S’Arai was a field blend until 1998; since then, each variety has been vinified singly, and I find the wine much more precise and focused as a result. (Ian D'Agata, Vinous, March 2018) — 8 years ago

Gae Saccoccio - NdC

9.1

Here we've got an appellation who is best known for whites than red. Even though it is only a generic Chassagne "rouge" village from Ramonet, what I do appreciate the most in this kind of pinot noir is the straightforwardness of the fruit, a clean tannin, a lightness and pretty well-balanced oak, the happy simplicity - that is not the same as banality - of drinking a bottle alone without even realizing it. I really like so nice and well made wines that leaves me from first sip to last one such a genuine impression of vine to cellar to table squaring of the circle both at the nose and into my mouth. Want you imagine also the pairing though: the most delicious cornmeal mush (polenta) of my life with turnip greens and shavings of pecorino sardo. Wholemeal red corn (granturco rosso formenton otto file della Garfagnana e Valle del Serchio del Mulino di Piezza) from an old Mill that has now apparently closed doors forever because high quality and selectivity of production nowdays, sadly, doesn't pay the rent. — 10 years ago

Chris Silveri

8.9

Nice moderately priced sardo. Dark fruit o'plenty — 11 years ago

Rebecca Chapa

9.5

Myrtleberry liqueur from Sardegna — 12 years ago