Priscilla Wang

9.0

Rich tannins, spicy, smooth cherry flavour. Medium body, paired well with steak frites — 9 hours ago

Rufus King

9.0

Robust Tuscan red blend with pasta at Piattini in Back Bay, Boston — 6 months ago

Nicole Ruiz Hudson

8.9

Meaty, especially when first opened. On the nose it showed notes of tomato paste, smoked meat, and mushrooms. It was likewise quite earthy on the palate, with black fruit, red fruits singed by the sun, stones, and black pepper on the finish. It was full-bodied, and had medium + to high acid and tannins.

I would highly recommend decanting this wine as it started out quite tight when we first poured it. We also had a glass the next night, and it was MUCH better. It was richer, smoother, more polished, and less gamey, showing notes of licorice, violets, pomegranates, and even a little blood orange joining the party that had not been there the first night.

Had as a part of a pizza night.
https://www.sommstable.com/2020/06/a-stop-at-brancaia-and-pizza-night.html — 4 years ago

Mike Evans

9.1

Drinking well but I don’t think it will get any better. — a month ago

Matthew Hardenberg

9.2

With chicken cacciatore — 3 months ago

Michelle

9.5

So wonderful!! LOVE IT!! Had New Years Eve 2020. — 3 years ago

Stephen Stone

9.1

Fantastic!! Paired perfectly with Cacio e Pepe and a Pappardelle with a Rabbit Ragu. Perfect night at Tratto with Janet, Jamie and Mark!! — 5 years ago

with Janet

Jess

9.4

Deep ruby-purple color.
Aromas of cassis, earth.
Dry. Flavors of cassis, peppercorn, black olive brine, roasted thyme. Rich, firm tannins.

Intensity: 5/5
Complexity: 4/5
Balance: 5/5
Finish: 5/5 — 2 months ago

Anthony Pro

9.0

Salmon! (In colour, not in taste).

Stoned! (The wine, not me).

Red berries.

I don’t know why I aged this as long as I did, but it was worth it. — 3 years ago

Christina Seward

9.0

pretty good — 4 years ago