Ira Schwartz

9.2

From magnum. Traditional nose of brioche., baked apples and citrus.. In the mouth an acid driven palate but hints of hazelnuts and brioche. My only criticism, occasional hints of alcohol peeked through on the finish. I believe this was non- dosage — a month ago

Lynn Renz

9.0

Lovely, but you MUST let it breathe! — 2 months ago

S.S. Mandani

9.4

Color: straw yellow, golden

Aroma: lemon peel, minerals,

Flavor profile: lemon zest, slight anise, green apple

Texture: luxurious bubbles, citrus dominant, zippy — 4 months ago

Sipping Fine Wine

9.7

Deep Ruby with pronounced aromas of ripe dark berry fruits and earthy forest floor notes, from a 3.7-acre plot, the estate’s highest-elevation vines (1,475 feet). On the palate flavors of black cherry and plum with cacao, cedar, espresso and pepper spice. Fine tannins, great balance, complex long finish ending with earthy herbs, fruit and oaky notes. Nice! Small production, less than 700 cases made! — 6 months ago

Jacob Onufrychuk

9.1

Brownish red color. Earth, strawberry, and cherry. Acidic with softer tannins. Like a Chianti with some of the idiosyncrasies smoothed out. Good, but not transcendent especially given the price. But Ellis really lend themselves to aging, so maybe 8 years old isn’t enough time to reveal what is going on. Also, I think this is my first Brunello, so I’m still getting to know the style. — 21 days ago

Andrew D Hendry

9.0

Cherry and fruit flavors, hint of spices. Mildly acidic. Not the dryest. Very good. — 3 months ago

Brian S

9.1

Love this wine. Salty ocean air and a bit mature fruit, head scratching good. — 6 months ago

James Everhart

9.3

Big celebration Wine with good friends on March 29, 2024. Sabraged — 20 days ago

Jeffrey Woo

9.3

Medium ruby hue. Aromas and flavors of cherry, sage, tar, vanilla, and violet. Medium-plus body, with medium-plus tannins and high acidity. Lengthy finish. Meaty bouquet surprisingly similar to Northern Rhone Syrah. Rounded and plush. — a month ago

Jamie Lauder

9.0

From vineyards in Farra di Soligo, Valdobbiadene and Vidor. Grown between 200 to 330 meters of elevation.
Lees contact for 3 months before secondary fermentation.
Crisp and dry. Toasty with a brilliant freshness, savoury mouthfeel and a slightly creamy mousse.
Yellow apples, unripe white peach, acacia and minerality on the finish. — 4 months ago