FabianG

9.1

#mammothvons — 8 months ago

Peter van den Besselaar

9.1

Vintage 2018 | — 3 years ago

Fulvio Benetti

8.9

Lambrusco di Modena DOC — 5 years ago

Liliana Ortix

8.9

Buen vino croata. En general huelen mucho a alcohol pero al beberlo son frescos, con cuerpo y secos — 5 years ago

Sipping Fine Wine

9.2

Bertani founded in 1857 by brothers Gaetano and Giovan Battista Bertani. Today Vinicola Bertani owns its own vineyards. A blend of 80% Corvina & 20% Rondinella, aged in Slavonian oak barrels for about 30 months. Ruby with aromas of ripe berry fruits, nuts and spice notes. On the palate sweet cherry and ripe strawberry with cacao and cinnamon spice. Round soft full tannins, balanced with acidity on a long finish ending with earthy nutty mineral tones. Nice. — 7 years ago

Daniel P. Drake

9.4

Tonight is the winter solstice, the longest night of the year and the weekend before Christmas. I have opened the 2013 Andrew Will Two Blondes Vineyard Yakima Valley Bordeaux Blend. 44% Merlot, 34% Cabernet Sauvignon and 22% Cabernet Franc.

On the nose is a stunningly juicy dark fruit of blackberry, black cherry, black currant, milk chocolate, violet, vanilla, cigar box and dark rock earth.

The palate reveals lack cherry, raspberry, plum, green bell pepper, black pepper, red currant, violet, graphite and some earth notes.

This wine is what I have come to expect from the Andrew Will Winery and Chris Camarda. This is a full bodied wine with a polished texture that is well balanced. There is medium + acidity and medium + fine tannins that lead to a long clean fresh finish. Another outstanding wine from Andrew Will. Have a wonderful weekend leading into Christmas please be safe and enjoy family and friends. Nostrovia! 🍷🍷🍷🍷 — 8 years ago

Fred Valcho

10

It sweet. The best moscato I’ve ever had the pleasure to drink. I’m going to buy more! — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I drank a fair amount of Regusci back in the day, but that was when Charles Hendricks was the Winemaker. His last full Regusci vintage, birth to finish was 2013. He did work most of the 2014 growing season, but didn’t vinify it. I guess if you’re going to go out 2013 is a grand vintage to do it. He trained their current Winemaker, but he makes a different style than Charles. Every Winemaker wants to do their own thing. I can’t say blame him/them, but I can decide whether I want to buy & drink them.

When I find older, well preserved Regusci vintages Charles made on the secondary market, I buy them. Not many pop-up anymore.

Owner Jim Regusci inspired the creation of “The 1932.” It is an homage to Regusci's estate vineyards and dedicated to Gaetano Regusci, who acquired the ranch in 1932. They farmed agriculture long before they made wine. First time having this bottling. 2012 is primarily Cabernet with Merlot & a splash of Cabernet Franc.

This is a classic Charles-Regusci creation. Notes after a 45 minute decant. It’s a strong 93 that pushes 94.

The nose is dark & brooding. Ripe; blackberries, black raspberries, black plum skin, dark cherries, some blueberries with raspberries on the edge of the glass. Steamy oak to cedar, dry tobacco, used leather, dark tarriness, anise that rounds out into licorice, black tea, dark spices, some dry herbs-light sage & bay leaf, dry crushed gravel w/ limestone, clove oil, nutmeg, cinnamon, vanillin, baking soda, melted, dark chocolate, caramel, sweet, black turned earth w/ leaves, dark, red flowers framed in violets & lavender.

Ripe but with a dry-ish feel; blackberries, black raspberries, black plum skin, dark cherries that has a liqueur feel to them, ripe, juicy strawberries as it opens up further, some blueberries with raspberries hovering over the top. Shaved oak to cedar, dry tobacco, used leather, dark tarriness, anise that rounds out into licorice, black tea, dark spices with some palate heat, some dry herbs-light sage & bay leaf, dry crushed gravel w/ limestone, dry stone with dust, charcoal notes, clove oil, nutmeg, cinnamon stick, vanillin, baking soda, melted, dark chocolate, caramel, sweet, black, turned earth w/ leaves, dark, red flowers framed in violets & lavender. A slight burn of alcohol on the center tongue, not the back of the throat, which is a bit odd, dark & red slightly withering but candied flowers framed in prominent lavender & violets, full round acidity with a well; tensioned, structured, balanced, elegant finish that lands squarely on evolved earth, dark spice and lasts minutes.

This is still ascending and will reach its peak in three to five years. It will slowly descend over the next 5-8 years.

Photos of; their tasting room/bar, fantastic picnic area, for sale vegetable/fruit cart and a long shot of their estate vineyard & winery. — a year ago

Andrea Fix Lovering

9.0

A lighter wine than I was expecting but still quite good. Nose of floral and cherry. Mineral and cherry notes. — 7 years ago

Kerstin

10

Fave from Cesar’s in Paris — 7 years ago

Polly Marie

9.1

Very good $5 at TJ’s — 8 years ago

Sipping Fine Wine

9.5

Owned by Chris Camarda, Andrew Will Winery was started in 1989, and named after his son Will and nephew Andrew. A blend of 67% Cab Sauvignon, 20% Merlot & 13% Cab Franc, aged 18 months in French oak (35% new), beautiful aromas of fruit, herb and tobacco. Complex, with blackberry & ripe raspberry with smoky oak notes, some spice on gripping tannins. Lingering finish ending with mineral and earthy notes. Fantastic Bordeaux blend. A Fav!! — 8 years ago

Jeff Dundas

9.0

Ez drinkin tangy treat — 9 years ago

Martin G

8.9

Very good Chianti, dry, not very bitter, pairs great with pasta — 3 years ago

Joy Hammons

9.8

Surprisingly delightful! Well balanced and smooth. — 5 years ago

Mark Quezada

9.1

Great wine! You can definitely tell the Chris Camarda (of Andrew Will) influence. To me medium alcohol. Red and black fruited, laced with graphite (pencil shavings) and dusty earth. There’s this nice aroma of worn leather. — 5 years ago

Josh Morgenthau

9.1

Crackers, brioche with jam on nose. Nice lively body with some tartness and decent concentration. Super long leesy finish. clam broth and salt. — 7 years ago

Peter Sultan

9.1

Don’t let the light red color & initial pour fool you- this is Volcano terroir, so builds up intensity & flavor as evolves. I never tire of Etna, even the duds interest me. This isn’t one of them. Medium body light, pure sunshine lava style. Remarkably—pure. Savio Soares importer who else — 7 years ago

with Owen

Aaron Tan

9.2

The story goes a little like this: In a recent blind tasting among esteemed individuals of Montalcino, Abatreti shocked everyone by coming out on top, beating the lights of Stella and Soldera. While I'm a little dubious of the story, the truth may not be too far from it.

Tasted blind, my first reaction was - Golly! It's quite mineral isn't it. Didn't go straight to Sangiovese, but eventually ended up there, and in Brunello. Tannins were quite rustic. Perfectly ripe red fruits, dried florals, and you can certainly hear whispers of the land. It's pure and elegant, but I wouldn't say Stella-elegant. Stella's more light and this flexes a little more power. With more air, you see more herbal and spice elements, and a touch of savoury goodness (mushroomy). Length is impressive. It's intriguing and I would like to taste more from this producer, especially with a little more age.

Really happy to be introduced to this producer by C. I'm not much of a Brunello drinker, but apparently Albatreti's quite under the radar, even within the region. After some quick Googling, it seems to be quite the darling for K&L and Garagiste. From K&L: "Gaetano Salvioni... [is a] self proclaimed “Hobbyist”. He makes 5300 bottles of Brunello, that’s not cases that’s bottles. He ages the wine for 12 months in barrels not bigger than 5HL then 2 years inbotte, that’s a really big barrel. His vineyards are about 30 years old and just southwest of the town of Montalcino in a rocky outcrop in some of the highest elevations in Montalcino". — 8 years ago

Jamielee Beck

10

A long time go to wine that I love paired with red sauce and red meat. Flavors linger after every sip. Acidic, warm, and vibrant. The classic bottle doesn't hurt either. This is the Chianti standard for me personally. — 8 years ago