Freddy R. Troya

9.0

Piccolo Cru’ – Red Blend – Vintage 2021
Calistoga, Napa Valley, California, USA 🇺🇸

Overview
An Italian-inspired Bordeaux blend crafted under the steady hand of winemaker Gabriella Gazano, who has guided the estate for over 25 years. This cuvée unites 60% Cabernet Sauvignon, 15% Merlot, 15% Malbec, 5% Petit Verdot, and 5% Cabernet Franc. It’s a wine that marries the structural power of Bordeaux varietals with Mediterranean elegance and Napa Valley ripeness.

Aromas & Flavors
Vibrant layers of dark cherries, cassis, and ripe blackberry, supported by graphite, cocoa, and a whisper of dried herbs. Hints of cedar, vanilla, and warm spice from the oak complete the aromatic tapestry.

Mouthfeel
Full-bodied yet graceful. Firm, polished tannins give structure while a velvety mid-palate carries richness and depth. The finish is persistent, balancing dark fruit with savory spice.

Food Pairings
Made for hearty and soulful fare: osso buco, braised short ribs, Tuscan ribollita, or grilled ribeye. A natural partner for Italian-inspired dishes that emphasize flavor and tradition.

Verdict
Piccolo Cru’ is a harmonious bridge between Old World refinement and New World power. Structured, soulful, and deeply satisfying, it captures both the strength of Napa terroir and the finesse of Italian winemaking artistry.

Did You Know?
Calistoga, the northernmost tip of Napa Valley, is famed for its volcanic soils and hot days cooled by evening breezes. These extremes allow Bordeaux varietals to develop ripeness and structure in equal measure, ideal for blends like Piccolo Cru’.

🍷 Personal Pick Highlight
This bottle sings of duality: a Tuscan heart wrapped in Napa muscle. It’s soulful, elegant, and powerful, a wine I’d revisit for its depth, story, and sense of place. — 10 days ago

Thomas McKee

9.5

Back at the La Bandita Townhouse after 8 years. Still a fantastic place to stay or have dinner. The food and service is top notch and they specialize in Brunello. Tonight we had the the Chianina beef tartare, Osso Buco ravioli, ribeye steak and lamb chops. This wine was a spectacular match, so smooth and rich it was perfect on every level — 3 years ago

Daniele Cuzin

9.0

Enjoyed it paired with osso bucco — 5 years ago

Erik Michielsen

9.3

Wrap up dinner wine with Dan and Liz and Rams — 9 months ago

with Debbie

Paul K

9.1

Nice with elk Osso Bucco. Increased from 90 to 91 after opening up. — a year ago

Ronald LaMascus

9.3

Definitely worth the wait! Some folks said this vintage was at its peak several years ago but my patience is being rewarded!! Again, the cork was unbelievably tight but with perseverance a good waiters friend, finally wrestled it out without breaking. This wine definitely needs some air and time to settle down and get the full flavor and taste restored. I can taste parmigiana regganio, bruschetta, high grade EVOO and balsamic with a crusty bread. Veal and tomato sauce, even Osso Buco. I love Brunello and while this is not considered a top iteration, it’s still definitely worth drinking. — 3 years ago

Michael Walker

10

Stellar Barolo. Definitely of the new school, lighter color, lightly structured, but radiant fruit in a refined style. Decanted 2hrs. Perfect pairing for veal/osso buco, maybe less so for a roast. Some debate whether more age would refine the fruit further or cause it to dissipate. No idea but have two more so can experiment! Made me want to get on an overnight to Piedmont tonight. — 10 months ago

Tom Elliot

Founder Northwest Wines

9.3

Still fresh and great with Osso Buco. — 2 years ago

Marcio Morelli

9.2

Osso Restaurante — 3 years ago

Jay Kline

9.0

Served double-blind. Deep, glass staining ruby red with an utterly opaque core. On the nose, decadent, sightly confected, red fruits...almost red rope licorice like...mixed with spiced dark fruits (plums and currants) and cocoa. The palate is more dark fruited with semi-sweet chocolate chips…the ones made with the natural vanilla, and some coffee but there is good acid and the tannins, which are quite fine, are also quite sneaky. Long, satisfying finish. This comes across as a fairly extracted wine and I wondered if there as some residual sugar, possibly some appassimento?? I was totally stumped. Revealed to be this blend of Nerello Cappuccio and Gaglioppo; the latter I had zero experience with but, apparently, related to Sangiovese. This is a wine of intense concentration and proved to be most enjoyable on Day 3 once everything became a bit more integrated. I don’t have a whole lot of experience with Calabrian wines so I’m unsure if this is truly representative or an outlier. I’m intrigued and I think that the quality is certainly there. Paired very well on Day 1 with Osso Bucco and saffron risotto. — 5 years ago