Austin Hohnke

8.9

Spring pollen and petrichor. Almost a baby orange. All about texture. — a month ago

Alex Taylor

9.2

Incredibly drinkable pet nat — 10 months ago

Gene Buonviri

9.1

A toast to the “Unification of Italy.” A light garnet red tapering to burnt orange on the edges. Aromas of black cherry and red currants. Hints of orange with a spicy pepper. The palate is dry and bright with a complex mix of flavor. The Sella family’s history in Lessona region began in 1671. This is one of the smallest village appellations in all of Italy with a mere 23 hectares of land under vine. The success of this region is the Pliocene sandy, marine-influenced soils. These deposits of marine sands and fossil shells provide the mineral cocktail which enhances Nebbiolo with a bright energy. — 2 years ago

with Justinian

Diane M. Napolitano

9.5

From Williston Park Wines and Spirits. Dark chocolate malted milk, cranberries, cherries, wood, like an almost bourbon finish 🤔 — a month ago

Michael F

8.9

Delicious Chardonnay. Went perfectly with our scallops and snow peas — a year ago

Jeremy.Buss

9.0

Only had a small portion of this. My wife thoroughly enjoyed it and glad we have another bottle on the rack. — 3 years ago

Brandon Boesch

9.2

Reminds me of a lot of carbonic wines I’ve had. It is lovely and wonderful. Flowers, light red fruits, some tannin. I would have guessed gamay, Pinot gris, and maybe zin. Shocked to see Pinot and chardonnay. Does it tell me anything about where it’s from? I’m not sure. I feel like this type of wine could be made anywhere and maybe that’s the point. Or maybe this is willamette pinot? — 3 years ago

Ted

9.1

Nice find from a cool little wine shop in Chicago. Ripe raspberries and booming acidity. Surprised at how dark in color the wine was. Loved it — 5 months ago

with Jeni

Kristen Grimes

9.2

Lots of minerals on the nose and palate and subtle red fruits (unripe strawberry). A pleasant surprise for a California rosé, more French or Spanish in style. Yum!! — a year ago

Hunter Siegel-Cook

10

Good charcoal smokiness on the backend, some small pepper notes, a thanksgiving crusher — 3 years ago