Ted

9.2

Funky good. Probably will chill the next bottle just a tad. Surprised by how light in color the wine is. Earthy cinnamon maybe even some tomato leaves. — 2 months ago

with Jeni

Randy Fuller

9.3

Not correct ID. I don't know what happened to the expert reviews at Delectable, but the choices did not include the proper one for this wine. It's Shenandoah Valley Vermentino, not as shown.
A very moderate 12.2% abv number makes this wine quite drinkable, and at $25 retail, it’s not too hard on the debit card. This is 100% Amador County Vermentino.
This beautiful white has a wonderful nose of bright citrus, tropical fruit, minerals and salinity, although the ocean flavor is somewhat lower than found in Sicilian versions of the grape. The palate comes on a bit sweeter, with a Meyer lemon overlay on the minerals. — 8 years ago

Tim Herrmann

9.5

Insane depth, complexity, and purity of all sort of fruits! Tannins and acids in balance, and a super long finish. I want a lot more of this. Great find at birba! — 8 years ago

Chester Macklin

9.5

What champagne should be — 4 months ago

Mandi Speidel

City Territory Chicago, Maverick Wine Company

9.3

Loosing your debit card on the street=meeting your guardian angel and drinking Greek wine in Greektown. OPA!!!!!!!! — 6 years ago

with Bradley

Brandon Thiessen

9.2

Slightly (nicely) funky, dried apricot, sweet hay, butterscotch, petrol; gunpowder and smoke entry, very high acid, lemony. — 8 years ago

Tal Yaacovi

9.2

skin contact <3 — 8 years ago

VR

9.2

hvala vam lipa — 7 months ago

Michael McNabb

9.3

Eating fish and veal. Couldn't decide between red or white, so we went with orange. Lovely local Croatian wine. Really unique-- a slightly orangish-light iced tea color, with enough tannin to stand up to slow cooked veal cheeks, yet didn't overwhelm the grilled sea bass. — 7 years ago

Rebecca Burgess

8.9

Whooo. Touch of el Porto in the nose and at the back of the tongue. Described as unctuous, and that adds to the luxury. Bold & minerally. Going to risk pairing this w/ pork belly& asparagus. — 8 years ago