Bob McDonald

9.5

Initially oaky notes which blew off after a while. Black and blue fruits, a gingery note with stacks of black pepper. A genuine cool climate Syrah - possibly NZ’s premium Syrah and certainly one of my favourite Syrahs. Black pepper and spice bordering on profound palate intensity. Very northern Rhone - excellent. I don’t know how available this is overseas but it’s worth seeking out. An interesting back story: The winemaker, John Hancock, who worked the harvest at Jaboulet in 1996 received Syrah cuttings from the Hermitage Hill as a gift from Gerard Jaboulet. Hancock planted them in 2001 and now, in good vintages, uses the fruit for Homage. Scents of potpourri, lavender and wild thyme “. I totally agree. — 5 months ago

Bob McDonald

9.2

A serious Pinot after the frivolous fresh young uncomplicated Pinot from Bloody Hill (Mayer) in the Yarra Valley. Quite bold with strong red and black fruits of cherry strawberry and raspberry together with earthy mushroom like notes. Finishes with fine powdery tannins. An interesting back story to the origins of the Malcolm vineyard where cuttings from one of “Burgundy’s finest estates “ believed to be in Vosne Romanee were illegally brought from France. Now known as the Abel clone. See full story on the Ata Rangi website. — a year ago

Paul T HB

9.5

From the winery: "This single vineyard wine, located next to our winery block on Roennfeldt Road, was planted by Dave Powell in 1994 with cuttings off old RunRig vineyards - some of the oldest genetic material in Australia. The Barossa's first co-fermented Shiraz/Viognier, Descendant has been joined by many more in the last couple of years - a testament to its success. Shiraz is crushed straight on top of Viognier, which has been lightly pressed for RunRig. The blend of fruit is then co-fermented and later the wine is matured for 18 months in barrels that had been previously used for RunRig. The deep red clay soils in this vineyard produce fruit which is very savory, textured and rich, a satin-like texture and a glorious perfume. Of all the Torbreck releases this is one that really needs patience. Its immediate charm can be enjoyed upon release with a few hours breathing, but after the first 6 months, the rest should be locked away for at least 5 years." — 3 years ago

Phasmaster

9.2

Megan borrowed from Anna. Really enjoyed — 3 years ago

Paul K

9.4

Last time rated lower. No idea what was going on that day. This is grrreat! — 6 months ago

Sipping Fine Wine

9.7

Began in 1944, Mario Incisa acquired Cab Sauv & Franc vine cuttings, planted them on San Guido estate, called Castiglioncello, Sassicaia, "the place of many stones". A blend of 85% Cab Sauv, 15% Cab Franc. Lovely ripe fruit & spice aromas. Bold berry fruit flavors with spice, oak, leather & cacao, a powerhouse. Soft tannins allows current enjoyment. Long silky smooth fresh finish ending with fruit, oak and spice. Great now, will age, but drink now, outstanding. Little pricey at $300. Tasting Sample. — a year ago

Paul T HB

9.5

If Sassicia is 💯 points for 2016 you had to figure their other wine was good as well, give it another 5-10 years without any issues. 2016 was a great year over-there. This at $45 or 2016 Sassicaia at $400.00 if you didn’t buy at $175.00 early
Wine Advocate 94+ review as follows,

This wine is showing exceptionally well in this classic vintage. The 2016 Guidalberto (Cabernet Sauvignon and a smaller percentage of Merlot) opens to a full and generous bouquet and a beautifully rich and velvety appearance. This edition of Tenuta San Guido's mid-level wine offers a bigger aromatic profile, more texture and more volume as well. Dark cherry and blackberry segue to spice, tar, leather and sweet fruit at the end. The mouthfeel is elegantly shaped, silky and nuanced. This may well be the best vintage of Guidalberto I have yet to taste—and you can get this wine at a great price too.
Just south of Livorno, Tuscany, lies the Bolgheri Sassicaia DOC, and the Tenuta San Guido estate, where Sassicia is produced. The estate was originally owned by Marchesi Incisa della Rocchetta, and has been managed since WWII by his son, Niccolo. A true pioneer in the Italian wine industry, his experimenting with the introduction of non-native varieties to Italy, resulted in the world-famous Sassicaia. In Italian, Sassicaia means "the place of many stones" and is used as the proprietary name for the estate's Bordeaux-style blend of Cabernet Sauvignon, Cabernet Franc and Merlot. The vines of the Sassicaia vineyard were originally planted with cuttings from the prestigious Chateau Lafite-Rothschild. The wines of Sassicaia were so instrumental in creating the "Super-Tuscan" sensation that 1994, the Italian government granted Sassicaia its own DOC status in a sub-zone of the Bolgheri DOC. Fermentation takes place in stainless steel vats, and the wines are then aged in French oak barrique for 18 to 24 months prior to release. Sassicaia produces a second label called Guidalberto and recently released a third wine, Le Difese, that is virtually unavailable in the U.S.
— 3 years ago

Tam Chambers

9.1

ABC = all but Chardonnay changed to CCO=
Cakebread Cellars only — 9 months ago

Sipping Fine Wine

9.6

Began in 1944, Mario Incisa acquired Cab Sauv & Franc vine cuttings, planted them on San Guido estate, called Castiglioncello, Sassicaia, "the place of many stones". A blend of 85% Cab Sauv, 15% Cab Franc. Lovely ripe fruit & spice aromas. Bold berry fruit flavors with spice, oak, leather & cacao, a powerhouse. Soft tannins allows current enjoyment. Long silky smooth fresh finish ending with fruit, oak and spice. Great now, will age, but drink now, outstanding. Little pricey at $300. Tasting Sample. — a year ago

Vanessa

9.1

What a beautiful spring day in Minnesota!

The glorious, golden sunshine called us outdoors and inspired us to crack into this 2012 Arnot-Roberts “Amphora” Ribolla Gialla.

We had the pleasure of blind tasting the 2010 vintage when we visited Arnot-Roberts last year. Check out my IG post (@Sips_Ensemble) from June 9, 2022 for more details on that magical visit!

This wine is made from the Ribolla Gailla variety, an ancient and rare grape grown most notably in the Friuli region of northeastern Italy and neighboring Goriška Brda region of Slovenia (where it’s called Rebulla).

Here is a lovely Napa expression coming from the Vare Vineyard in Napa’s Oak Knoll District, which is farmed organically by the esteemed Steve Matthiasson. Growing Ribolla in the Vare Vineyard dates back to 2001, when cuttings were brought over from Friuli, Italy for planting.

Settled at the base of the bottle we can see the lees (fine particles from the yeast), an indication this wine was likely unfiltered (or minimally filtered), lending richness and texture while also helping to preserve the wine.

It’s justifiably showing some signs of age with its deep golden hue and honeyed, nutty notes; yet it still offers round primary notes of yellow apple, bosc pear, quince, orange peel, grapefruit pith, cantaloupe, honeysuckle, white blossom, and wet slate, with a notable creaminess.

Cheers to sipping delicious wine on a delicious day! — 2 years ago

with Deked1