Meredith Moody

9.1

My inaugural “back to wines within my college budget” bottle. But hey, this was great. Light and easy. Bright red fruit like strawberries and raspberries. Light body and high acidity. Originally bought this to cook with, but remembered I have a box of kirkland signature cab for that purpose, so it was like a surprise. Not very tannic. Good to pop and pour. Change of pace from my heavy reds, but good in its own category. — 17 days ago

Richard Rosensweig

8.9

Red from Sancerre. Will wonders never cease? What’s impressive about this effort is how the mild and sunny weather of Loire did not over cook this wine. The flavors are strong, but restrained. It tastes like a lot of work went into getting an excellent balance of cherry, pencil shavings and lively acidity. Serving it a little chilled enhances the experience. — 2 years ago

SV

8.9

Sparkling to cook by. Tasty with some interesting mineral-driven complexity. A great accompaniment to working through Sunday’s mise en place. — 4 years ago

Dave Hudson

9.0

I and Diane liked. Used to cook beef stew. — 5 years ago

Dave

9.3

I like the graphics. It looks like the wallpaper in an Italian restaurant in Philadelphia in 1965. The wine is great, too. I'm sneaking a sip while I cook, and hoping there will be a sip left when I'm done cooking. You ever do that?
I won't break down the flavor profile; it just tastes like solid Sangiovese.
Rocking out to Miles Davis. — 9 months ago

Somm David T

Independent Sommelier/Wine Educator

9.1

A little different from the Rosés I drink but pleasant. Soft on the palate with micro oxygenation. Blood orange, we’ll cook rhubarb, poached strawberries, orange & tangerine citrus blend, some white citrus, extremely soft powdery chalkiness, limestone marl, baguette crust, crush rocks, light red & pink florals ( roses), nice acid, well balanced finished fruit & earth. 80% Pinot 20% Chardonnay @ Compline Tasting Bar — 3 years ago

Bradford H. Sanders

9.0

They say to never cook with a wine you wouldn’t drink. Probably should have saved some. 😊 — 5 years ago

Robert Torretti

9.2

Bought this bottle in 2010 or 2011 on a visit to the Vineyard when I got to spend an afternoon with Mauro. He told me then to put it down for 10-15 years and he was right! Spicy, hot (13.9% abv) and super interesting. Enjoyed at an Independence Day cook-out with Picanha, chicken, brats, and other grilled meats. — 10 months ago

with Sagan, Christine and 1 other

Yoly Sardinas

9.3

Dinner at the Villa Il Pioppo… chef Enzo cook a great meal — 2 years ago

Adriana Fabbro

9.0

Sea breeze, lemon verbena, green melon, mineral (hint of flunky) and an almond/vanilla note.

Greek salad was one of the first foods I learned to “cook” for myself, and it’s still a go to for me: salty, crisp, simple, refreshing, much like this delightful Greek wine. And most of the time, that’s more than enough. Made from the much maligned Savatiano grape (for its unfortunate association with retsina). It reminds me more of a Gavi, (lower acid) Chablis, or Soave than Assyrtiko.

Also, the bird on the label is wearing a bowler hat which is fun. — 4 years ago