Pooneet K

9.3

Really a lovely brunello. In a perfect place. The fruit is quite expressive and gives a lot. Tannins are certainly there but balanced with great acidity on the finish. Nice suggestion from the bartender at I sodi paired with a pork chop and lamb/mushroom pasta. — 3 months ago

Joanne Franzel

9.2

Some wine shop described as “blackberry, liquorice, smoke, mint”. Usually find these descriptions BS but this one seemed about right. Really enjoyed this with fatty brisket braised with Mexican flavors. Yum. — a year ago

romo

9.2

Great new natty bar & shop in Cambridge. 🌰 🥜 — 3 years ago

Will Bean

9.1

Super unique wine. Doesn’t give me Oregon PN vibes, but super tasty. The bright acidity even after 8yrs is almost Beaujolais like — 4 months ago

Austin Hohnke

8.9

Somewhat of a departure from past vintages. Seems like less oak and less intervention. Expensive for what it is. Solid pairing with some gamey ass duck. (Terrible lighting) — 9 months ago

Andrew McIntyre

9.5

Simply fantastic. Picked this up in their shop in CNdP in the summer and it has been aged perfectly. Completely integrated and tonight singing as if its life depended on it! Dark brooding fruits with leather. Slight mushroom taste at the end. So impressive and went excellently with the slow cooked Spaghetti Bolognese — 2 years ago

West G. Phifer

9.0

Strong, pronounced nose. Meaty, spicy, vegetal, very complex for a wine at this price point. Dry and balanced, all around a splendid bottle. — 9 months ago

Brandy

9.7

Very good, not too sweet — a year ago

Tyler Felous

9.6

Notable from the first nose. Super fresh, then come the strawberry and cola. Fruit coming to life as it opens, mid/light body on palette. Best bottle of Ceritas I’ve opened. — a year ago

Randy Fuller

9.3

This wine is medium-dark in its purple color. The nose is a jammy black-and-blue berry festival with notes of the oak aging it underwent - vanilla, cinnamon and cedar. The palate is juicy and full of cherries and berries. It is sipping very nicely, but the tannins are firm enough to welcome a steak or pork chop. — 3 years ago