Elijah Forrest

10

Fruity, smooth, and delicious — a month ago

Jay Kline

9.3

Popped and poured; enjoyed over the course of 90 minutes. The 2019 “Margheria” pours a pale garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with gorgeous notes of ripe red fruit: Morello cherry, raspberry, orange zest, roses, talcum powder, dried herbs, and dry earth. On the palate, the wine is bone dry with high tannins and medium+ acid. Confirming the notes from the nose. The finish is long, super grippy and slightly savory. Ooooof, I love Azelia’s expression of Margheria. It’s so transparent, so elegant. Drink now with patience but better after 2029 and through 2059.

For those who care: Historically, Luigi Scavino (Azelia) tended to treat their wines slightly different, dependent upon MGA. Margheria was getting their most traditional treatment being aged exclusively in Slavonian botti. FWIW, I always felt this was their most exciting single MGA bottling. Now, I believe all of their single MGA’s are treated in the similar, aforementioned fashion. The results speak for themselves. — a year ago

Martinez

9.0

Trinchero’s flagship wine. 100% Barbera from very old vines in Asti, aged for 3-4 years in large, old oak botti. Complex nose. Juicy red fruit, tobacco. Fresh, lively at 16 years old. Good acidity — 4 years ago

Jay Kline

9.3

Presented double-blind. Visually, showing a garnet color with an opaque core. Some slight browning at the edge; could be varietal characteristics…could be signs of age? On the nose, there’s lovely cherry fruit with a kiss of barnyard, some tomato leaf, earth and spices. There seemed to be signs of oak but likely large format (thinking botti or foudre). On the palate, cherries again with some bramble fruit, earth, and mushrooms mixed in for good measure. Medium + tannin; medium + acid. I vacillated between Italy and Southern France, ultimately settling on Brunello from a very good, traditional producer. I was so impressed to see this was Beaucastel. My first Beaucastel with some real age. If this is what these wines become with age, it’s no wonder why they are so beloved. Loads of life left. Bravo. — 5 years ago

Jay Kline

9.3

This bottle was one in a brace of Brunellos, generously shared and curated by our friend Tim.

Served blind after a lengthy slow-ox, I knew we were drinking Brunello di Montalcino but that’s it. No visual signs of age. Initially quite the performer with gorgeous cherry fruit, baking spice, earth, mushroom. On the palate, slightly darker fruited, cocoa and what I sometimes refer to as “Tuscan dust”. After about an hour, I started to pick up a touch of brettanomyces which made the earth more pronounced. Another remarkable quality of this wine was its plush texture; almost velvet-like.

Revealed as the 1997 La Rasina. I believe this is my first experience with this producer though I’ve seen it around for years. This came across a touch modern yet I was told that this was back when botti were being used. Regardless, a lovely wine and a lovely showing for a 23 year old wine. At about hour two in the glass, I thought this started to lose some of its energy, just as the “La Palazzetta” started to come into its own. I would drink these sooner than later if I had some hanging out in my cellar. — 6 years ago

Shengli Hu

9.0

Pale ruby with orange rim. Aromatic, Tart and ripe red fruit: sour cherry, raspberry, pomegranate, some blackberry, def VA, lifted fruit and floral note: Roses, violets. On the palate there is amaro-like bitter smell, tar with notes of gravel and wet stone. Some oxidation-dried out quality. No new oak, but definitely some old, large botti or something similar. Grippy tannins. Long finish. A thing of beauty. — 6 years ago

Shun Kikuchi

8.9

Balanced. Red cherry, plum, earthy and some black berries, botti aged stability, with some ripasso. Dry, mid+ acidity and mid- tannin. Straightforward and mid+ intensity aroma. Good with food. ABV13.0%. at Estro Vino in Venice. — 7 years ago

Jay Kline

9.4

La Ca’Növa is now under fifth generation leadership; they used to sell all their fruit to Gaja. Super traditional methods with a twist; they used botti made of Austrian oak instead of Salvonian. Vigna Bric Mentina is a sub cru of the Montefico MGA where the soils are relatively sandy.

Popped and poured; enjoyed over the course of two hours. The 2015 “Vigna Bric Mentina” pours a garnet color with a transparent core; medium+ viscosity and no staining of the tears. On the nose, the wine is developing with notes of ripe Morello cherry, raspberry, strawberry, roses with freshly cut stems, cedar chest, dried herbs and gravelly earth and minerals. There’s also a kiss of VA, just in case you needed a reminder that this is a traditional Italian wine, lol! On the palate, the wine is bone dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and slightly savory. This is absolutely baller. How did I sleep on this producer for so long? Oh yeah…I remember: access. I live in Omaha. Welp…now I have another producer to chase. Drink now with patience (enjoy the ride!) and through 2045. — 3 months ago

Daniel Bloom

9.3

Sometimes you take a blind chance and get rewarded.
N: Cedar, Rose, Woodsmoke(appropriately),Liquorice, tar. Chocolate.
P:Med bodied and not overly wooded(yay!) Slavonian botti for 36 mo.excellent acid tannin balance, lots of sous-bois, tomato, mint,
Chocolate. meat. As it airs, the palate is richer. Nice work here.
I looked them up and see the Riserva spends half it’s time in smaller barriques. No thank you. Without gloss, this really shines.

Deeelicious on a smoky night.
Thanks@ Garagiste. — 3 years ago

Jay Kline

9.2

To my palate, Renato Ratti is one of those producers that seems to be gradually improving in quality. And while the wines tends to lean a bit “modern” with the shorter maceration times and use of some barrique, the “Marcenasco” designation is slightly more traditional and aged exclusively in large botti. The 2013 vintage pours a deep ruby with a translucent core. On the nose, the wine is intense with a stunning amount of tar and roses on the nose; like, all the tar and roses. There’s some desiccated red and black fruits in there too. On the palate, the wine is bone dry with high tannins and medium+ acid. Again, red and dark fruits; some of them desiccated with licorice, porcini and dried herbs. There is an overwhelming charm that I found to be pretty compelling. A more elegantly-styled Barolo and while it’s not the most complex example, it hits the marks that one should expect from a good producer. I’m sure a “classic” vintage like 2013 helps some. The finish is long and savory and very satisfying. Pretty lovely stuff. Probably the best I’ve had from Ratti yet. — 4 years ago

Barbara Spizzirro

9.0

Dolcetto with some spine. Attack no impressive, but kicks into gear mid palette and finish. Impressive dolcetto. $35 — 5 years ago

David Kaplan

9.6

This Soave Classico Vigneto Sengialta Balestri Valda 2017 comes from a single hillside parcel of black basaltic soil planted to Garganega and Trebbiano di Soave. The grapes are hand-harvested, fermented separately, and matured in neutral 2000-liter botti for twelve months. In the glass, the wine has a saturated, deep yellow-gold color, with flashes of green-gold just at the edge. Aromas of sun-warmed yellow peaches, crystallized honey, marzipan, and acacia blossoms emerge at first, then alternate with fleeting suggestions of beeswax, grated nutmeg, and sage, as the nose evolves in the glass. On the palate, the wine honeyed and opulent, with a round, juicy core of sweet stone fruit and honey that echoes the nose, along with plenty of dry extract, deep saline minerality, and ripe tartaric acidity. The layered sweet core of honeyed melon and almond paste is seasoned with delicate bitterness, and the long elegant finish is punctuated with fine mineral grip. Drink now – 2030 (yes, the wine is irresistible today, but according to Laura Rizzotto, a bottle that hid unnoticed for fifteen or more years in a good cellar would be a treasure). — Moore Brothers, Brooklyn — 6 years ago

Ashley Loafman

9.3

Palladino is one of the oldest wineries in Serralunga, dating back to 1870. Powerful yet elegant. Strong aromas of anise, forest floor, leather, cherry. That typical beautiful expression of blue marl (calcarous clay) from Serralunga D’Alba. 36 months in botti. Paired excellent with a chanterelle truffle risotto. Very much age worthy! Excellent Barolo! Roscioli wine club. — 7 years ago

Bob McDonald

9.0

The oak has integrated from my previous note in February 2017 where the influence of oak Barriques was overly present. Sangiovese is not enhanced by too much oak in my opinion and is best matured in large Botti like I said in my previous note like Biondi Santi. Red cherry and earth notes finishing with powdery tannins. Coming together. — 5 months ago

Jay Kline

9.5

The Scavino family’s holdings in the Rocche dell’Annuziata MGA have always been quite special and at Paolo Scavino, it’s bottled as a Riserva. This 2016 was popped and poured and enjoyed over a several hour period. It pours a deep ruby with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with powerful notes of dark cherry, red roses, some tar, dried herbs, gentle warm spices and minerals. On the palate, the wine is dry with high tannins and medium+ acid. Confirming the notes from the nose. There’s wonderful concentration and the finish is grippy, long and delicious. As far as Riserva’s go, this is a winner. And, because this is a 2016, you can drink now (with some patience) if you wanna enjoy in its relative youth but this will undoubtedly last for decades.

Over the last 70+ years, Enrico Scavino was a force behind the family’s expansion in the Barolo region. And while he was never been shy about innovation (Enrico was one of the “Barolo Boys” after all), he was a bit more judicious with his use of new French oak; careful to ensure each vineyard’s story was being told. Increasingly, there has been an even greater lean towards a more traditional touch with less time spent in barrique (very little of it new) and more time spent in botti. And while the quality has never really been an argument, the results are evident in the glass and I’ve been impressed with the wine of the last several years. But I digress, the real news is that Enrico passed away in late February which means Piemonte has lost yet another legend.
— 2 years ago

Jamie Lauder

9.5

2001 vintage.
Cherries with balsamic and herbs on the nose.
This wine is soooo well developed.
Roasted cherries and berries, worn leather and violets with truffles minerals and earthiness.
This wine was aged 41 months in botti before release.
This was a special night that required a special wine.
— 5 years ago

Stephen Osgood

10

can't believe how good these are. i have detected some bottle variability but whatever botti this one came from is 🤯🤯🤯. — 5 years ago

Bob McDonald

9.3

Mid to deep Ruby in colour. Plenty happening on the nose with menthol, balsamic notes, dried rose petals, cherry, loam and mushrooms. On the medium weight palate a savoury cherry note with liquorice finishing with very fine, light powdery earthy tannins. The description that sums up this wine best is classy restraint. It is Rabaja after all. The quality of the 55 year old vines showing through. Matured in large Austrian Oak botti so next to zero oak influence. An enjoyable wine. — 6 years ago

Martinez

9.1

Deeply colored, fruity, very aromatic skin-contact orange wine made with Jakot/Tocai Friuliano from 60 years-old vineyards in Oslavia (Italy’s Collio region, right on the border with Slovenia) that Princic has been farming without pesticides since the 1980s. Alongside Oslavia neighbors Josko Gravner and Stanislao Radikon, Princic is recognized as one of the region’s natural and orange wine pioneers, known for the early adoption of bio-dynamic practices and use of extended skin macerations and lengthy aging – in this case, 22 days on skins and 2 years in botti. Rich, concentrated, with beautiful aromas of apricot, honey and peach gummy hearts. Some spice, herbal notes. Mineral, salty, great finish. — 6 years ago

Martin Bergo

9.5

Brick color; perfumed nose with honeysuckle and lillies accompanied with concentrated dried fruits; powerful almost port-like on the palate with dried red and black fruit and caramellized nuts and a very long finish. A cru made in botti in the center of the region of around 4000 bottles. — 7 years ago