FabianG

9.1

#mammothvons — 8 months ago

Peter van den Besselaar

9.1

Vintage 2018 | — 3 years ago

Fulvio Benetti

8.9

Lambrusco di Modena DOC — 5 years ago

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

Jodi Suguitan

9.0

@ Trattoria Righi in San Marino — 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

Somm David T

Independent Sommelier/Wine Educator

9.4

Fresh, ripe nose of; huckleberries, boysenberries, dark cherries, black raspberries, raspberries, black plum, plum, mocha/milk chocolate, caramel, baking spices, sweet rich clay soils, very light presence of herbs and fresh red flowers with violets. The body is full, rich and nicely resolved with round M+ tannins. The fruits are big and ripe; huckleberries, boysenberries, dark cherries, black raspberries, raspberries, black plum, plum with strawberries dancing in the background. Caramel, mocha/milk chocolate, chocolate pudding, vanilla, cinnamon, nutmeg, hints of clove, sweet rich clay soils, darker spices, crumbled volcanic minerals, touch of dry herbs, suede/velvety leather, mouthwatering, fresh round acidity and a long, rich, elegant, smooth as silk, balanced finish that lasts over a minute. Photos of; the the tasting room/bar, the fresh vegetable honor stand in front of the winery, picnic area and the view onto the valley floor from their terrace. Producer notes and history...born near the Italian-Swiss border, Gaetano Regusci journeyed to the Napa Valley in 1891 working at a dairy along today's Silverado Trail. In 1932, Gaetano cashed in his entire life insurance policy and purchased a foreclosed property across the road, known today as Regusci Ranch. For the next 30 years, Gaetano lived off the land, farming; corn, hay, walnuts, plums and grapes. He ranched cattle, ran a dairy and opened a retail market. They survived prohibition and the great depression. Gaetano held onto the Ranch, passing along the historic Stags Leap District property to his son Angelo in the 1960s. Regusci long before making wine were excellent farmers...a nice resume for growing grapes. Through five generations, they were commited to agriculture. Gaetano Regusci purchased a 289-acre estate in the Stags Leap District; which included one of the preeminent wineries of its time, the Grigsby-Occidental Winery established in 1878. At that time, the wine industry was not what it is today. Aside, from growing and making homemade wine and selling grapes. When Gaetano's son Angelo took over the family Ranch in the 1960s, he began planting Bordeaux varieties on the estate. His decision would prove to be visionary within a few decades. As the wine industry flourished so did their vineyards. They planted a 160 acres of grapes that reside on the estate today. Angelo's (Angelo's Vineyard, is perhaps their best bottling) son Jim became a farmer as well, taking over Ranch duties in the 1990's. Having farmed for many of Napa Valley's most notable vineyards, Jim decided to establish Regusci in 1996. Their first crush amounted to 1,900 cases. Today, they produce 6,500 total cases spilt under several different wines designations. It's a fun place to visit and taste. Behind the tasting bar, they have a two foot piece of the cable that was used to make the Golden Gate Bridge. Ask them to see it. However, it's as heavy as a large dumbbell. When you make an appointment, see about reserving one of their picnic tables after the tasting. If you get a table purchase your lunch before you get to the winery as they do not sell prepared food. However, during the growing season, they have a honor system cart for the fruits and vegetables they still grow as shown in the photos. It's a must stop along the Silverado Trail...a beautiful setting with amazing vistas. — 9 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

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

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

Sony

8.9

GORGEOUS Sangiovese at $5 — 9 years ago

Martin G

8.9

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

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

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

Jeff Dundas

9.0

Ez drinkin tangy treat — 9 years ago

Sipping Fine Wine

9.3

Located near Verona in the province of Veneto in northeast Italy. Bertani was founded in 1857 by brothers Gaetano and Giovan Battista Bertani. Deep intense Ruby with aromas of big jammy red berry fruit with sweet spices. On the palate cherry and blackberry, almost jammy with notes of cinnamon and licorice. Fine ripe tannins, well balanced on lingering finish ending with dried earthy spice notes. Wonderful. — 9 years ago