Roberto Carli

9.3

Absolutely lovely. Pure ripe strawberry couples with earth and incredible acidity. It’s mostly Nero d’avola but has the fruitiness of frappato. Think McLaren vale Grenache on purity of fruit, but completely different structure with a bit more grippy tannin and great acidity off the wazoo. Supposedly natural but super clean even right after opening, fruit evolves over time but no reductive funk starting out — 4 months ago

Peter van den Besselaar

9.1

Vintage 2018 | — 3 years ago

Joy Hammons

9.8

Surprisingly delightful! Well balanced and smooth. — 5 years ago

Liliana Ortix

8.9

Buen vino croata. En general huelen mucho a alcohol pero al beberlo son frescos, con cuerpo y secos — 5 years ago

Dasha

9.2

Gorgeous buccia di cipolla color. Texture of rosé champagne decanted, pinot meunier. Super delicate, guava, Haribo peach rings, overripe apple, red apple skin tannins. Unico! — 6 years ago

Sipping Fine Wine

9.2

Bertani founded in 1857 by brothers Gaetano and Giovan Battista Bertani. Today Vinicola Bertani owns its own vineyards. A blend of 80% Corvina & 20% Rondinella, aged in Slavonian oak barrels for about 30 months. Ruby with aromas of ripe berry fruits, nuts and spice notes. On the palate sweet cherry and ripe strawberry with cacao and cinnamon spice. Round soft full tannins, balanced with acidity on a long finish ending with earthy nutty mineral tones. Nice. — 7 years ago

Polly Marie

9.1

Very good $5 at TJ’s — 8 years ago

Jamielee Beck

10

A long time go to wine that I love paired with red sauce and red meat. Flavors linger after every sip. Acidic, warm, and vibrant. The classic bottle doesn't hurt either. This is the Chianti standard for me personally. — 8 years ago

FabianG

9.1

#mammothvons — 8 months ago

Martin G

8.9

Very good Chianti, dry, not very bitter, pairs great with pasta — 3 years ago

Tooty Frooty

9.4

Yumyummy oranginovino från sicilien. Pink grapefrukt (typ) på tungan, och mint(?) i näsan. Väldigt udda men väldigt gott! #tnwc — 4 years ago

Fulvio Benetti

8.9

Lambrusco di Modena DOC — 5 years ago

Tatiana Ernst

9.4

Perfect warm weather wine. Very fresh and zippy — 6 years ago

Andrea Fix Lovering

9.0

A lighter wine than I was expecting but still quite good. Nose of floral and cherry. Mineral and cherry notes. — 7 years ago

Aaron Tan

9.2

The story goes a little like this: In a recent blind tasting among esteemed individuals of Montalcino, Abatreti shocked everyone by coming out on top, beating the lights of Stella and Soldera. While I'm a little dubious of the story, the truth may not be too far from it.

Tasted blind, my first reaction was - Golly! It's quite mineral isn't it. Didn't go straight to Sangiovese, but eventually ended up there, and in Brunello. Tannins were quite rustic. Perfectly ripe red fruits, dried florals, and you can certainly hear whispers of the land. It's pure and elegant, but I wouldn't say Stella-elegant. Stella's more light and this flexes a little more power. With more air, you see more herbal and spice elements, and a touch of savoury goodness (mushroomy). Length is impressive. It's intriguing and I would like to taste more from this producer, especially with a little more age.

Really happy to be introduced to this producer by C. I'm not much of a Brunello drinker, but apparently Albatreti's quite under the radar, even within the region. After some quick Googling, it seems to be quite the darling for K&L and Garagiste. From K&L: "Gaetano Salvioni... [is a] self proclaimed “Hobbyist”. He makes 5300 bottles of Brunello, that’s not cases that’s bottles. He ages the wine for 12 months in barrels not bigger than 5HL then 2 years inbotte, that’s a really big barrel. His vineyards are about 30 years old and just southwest of the town of Montalcino in a rocky outcrop in some of the highest elevations in Montalcino". — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I drank a fair amount of Regusci back in the day, but that was when Charles Hendricks was the Winemaker. His last full Regusci vintage, birth to finish was 2013. He did work most of the 2014 growing season, but didn’t vinify it. I guess if you’re going to go out 2013 is a grand vintage to do it. He trained their current Winemaker, but he makes a different style than Charles. Every Winemaker wants to do their own thing. I can’t say blame him/them, but I can decide whether I want to buy & drink them.

When I find older, well preserved Regusci vintages Charles made on the secondary market, I buy them. Not many pop-up anymore.

Owner Jim Regusci inspired the creation of “The 1932.” It is an homage to Regusci's estate vineyards and dedicated to Gaetano Regusci, who acquired the ranch in 1932. They farmed agriculture long before they made wine. First time having this bottling. 2012 is primarily Cabernet with Merlot & a splash of Cabernet Franc.

This is a classic Charles-Regusci creation. Notes after a 45 minute decant. It’s a strong 93 that pushes 94.

The nose is dark & brooding. Ripe; blackberries, black raspberries, black plum skin, dark cherries, some blueberries with raspberries on the edge of the glass. Steamy oak to cedar, dry tobacco, used leather, dark tarriness, anise that rounds out into licorice, black tea, dark spices, some dry herbs-light sage & bay leaf, dry crushed gravel w/ limestone, clove oil, nutmeg, cinnamon, vanillin, baking soda, melted, dark chocolate, caramel, sweet, black turned earth w/ leaves, dark, red flowers framed in violets & lavender.

Ripe but with a dry-ish feel; blackberries, black raspberries, black plum skin, dark cherries that has a liqueur feel to them, ripe, juicy strawberries as it opens up further, some blueberries with raspberries hovering over the top. Shaved oak to cedar, dry tobacco, used leather, dark tarriness, anise that rounds out into licorice, black tea, dark spices with some palate heat, some dry herbs-light sage & bay leaf, dry crushed gravel w/ limestone, dry stone with dust, charcoal notes, clove oil, nutmeg, cinnamon stick, vanillin, baking soda, melted, dark chocolate, caramel, sweet, black, turned earth w/ leaves, dark, red flowers framed in violets & lavender. A slight burn of alcohol on the center tongue, not the back of the throat, which is a bit odd, dark & red slightly withering but candied flowers framed in prominent lavender & violets, full round acidity with a well; tensioned, structured, balanced, elegant finish that lands squarely on evolved earth, dark spice and lasts minutes.

This is still ascending and will reach its peak in three to five years. It will slowly descend over the next 5-8 years.

Photos of; their tasting room/bar, fantastic picnic area, for sale vegetable/fruit cart and a long shot of their estate vineyard & winery. — a year ago

Chris MacLean

9.0

Like the wine, love the name — 5 years ago

with Sarah

Josh Morgenthau

9.1

Crackers, brioche with jam on nose. Nice lively body with some tartness and decent concentration. Super long leesy finish. clam broth and salt. — 7 years ago

Kerstin

10

Fave from Cesar’s in Paris — 7 years ago

Fred Valcho

10

It sweet. The best moscato I’ve ever had the pleasure to drink. I’m going to buy more! — 8 years ago