Doug Powers

9.4

[En magnum] Dried redfruits, smooth and mature, relatively clean (very low Brett) bottle, good balance and length, lingering finish, very fine aged Beaucastel. — 4 days ago

with Jim

John Willison

9.2

From Magnum. Peach toast. Crisp, clean, ah. — 4 months ago

Karyn Fricke

9.1

melon aromas, crisp acidity, clean finish. What’s not to like! — 9 months ago

David Carter

9.0

Our first German Riesling, from Mosel. W’s favorite! Recommended from Total Wine. Acidity to us is perfectly balanced by mild to moderate sweetness. Label says mineral notes (slate in the soil here), peach and slight lime. W found is from the Moselland cooperative with winemaker Dominic Meyer. Imported by Winebow in NY, corporate in Va. — 2 months ago

Andrea Watt

9.3

Pale straw with bright and clean favors and a crisp touch of mineral over lemon, pear, and white peach. — 4 months ago

Pooneet K

9.0

Very accessible orange wine without any hint of being overly “natural”. Crisp and the bit of skin contact gives it just enough body and texture to be interesting. — 5 months ago

Ray Vanderhoff

8.9

Light silvery straw gold color. Clean aromas and flavors of yellow delicious apple and citrus fruits with a light dose of mineral on the medium-plus finish. Crisp acidity and quite fresh tasting. This “Valdadige version” was much better than I expected. Very dry and quite refreshing. — 22 days ago

David Peifer

9.6

First night open: 20 year old vintage— chocolate on the nose with a stone fruit finish. Tasted clean and complex with an almost immediate light evaporation in your mouth leaving you with the feeling of bubbles dissolving. Delicious. — 3 months ago

romo

9.0

Clean but not hitting the spot I was expecting. — 5 months ago

Vanessa

9.2

This variety – Nosiola – is an ancient, regional specialty of Trentino-Alto Adige in Northern Italy, known for its distinctive hazelnut aromas that occur naturally, not from long-term oak or bottle aging (which can also contribute nuttiness in white wines). In Italian, “nocciola” means hazelnut, a clear etymological link.

After learning about this unique variety, we had to track down a wine made from it. When we discovered that Azienda Agricola Foradori makes a single variety expression, we were sold!!

This wine was made biodynamically, with ancient practices in the winery, including 8 months of skin contact in clay amphorae. The resulting wine is alive, awakening as it breathes, and evolving from sip to sip.

It first opened with notes of lemongrass, lemon verbena, fresh mint and basil, and delicate white pepper. As it evolved, it took on notes of geranium, white blossom, honeydew, grapefruit pith, elderberry, and wet stones. With even more time, I detected some of that hazelnut character, although, admittedly, it could have been the power of suggestion leading me there…

One thing is for certain: it’s delicious, layered, and like nothing we’ve tasted before. — a year ago

with Deked1