Matthew Cohen

9.0

Basilicata

Nose: stewy a bit

Palate: good structure. Licorice. Tannic. I old blackberry.

Open 5 hours.

Source — a month ago

Elisa Scavino

10

1st vintage of Barolo Bric dël Fiasc. 1978. A huge emotion, joy and honour to taste it ♥️ grazie papà! — a year ago

Jay Kline

9.2

Opened prior to dinner, no formal notes. This was served alongside a lovely pasta and meatball dish and the table was over the moon with the pairing. The 2018 Barbera d’Alba delivers a lovely mix of dark and red fruits that came across a bit rounder and richer than I expected and it was absolutely lovely! It brings classic structure that is matched with an almost silky texture. Lovely now and should remain so for several years to come. Grazie Tim! — 2 years ago

Tom Casagrande

9.1

Powerful for a Valtellina, and a little on the austere side. Mature nose shows chokecherry and leather, mahogany scents, along with lots of crushed rock. Intense but lean in the mouth, with zingy acidity and zippy crisp cherry and lots of minerality. Still a bit of puckery tannin. My brother brought this back from Italy a few years ago for me. Grazie! — 3 years ago

with Angelo

Daniel veit

9.4

This wine will evolve into one of the best Brunello di Montalcino’s, just spin a bit too tight at this moment to show off the exceptional aromatics and structure. Dried red and white rose petals, English breakfast tea, charred plum, Cohiba cigar. — 7 months ago

Jay Kline

9.3

Popped and poured; consumed over three days and delivered consistent notes throughout. No formal notes. The 2004 Moschioni “Rosso Celtico” is a big, dark, burly blend of Bordeaux varieties: Cassis, pipe tobacco, cocoa, leather, espresso and baking spices. I believe time in the cellar has done wonders and even though this is modern by Italian standards, it’s brimming with class. Drinking really well now and should continue to do so through 2029. Grazie Tim! — 2 years ago

Jay Kline

9.4

Opened a few hours before our meal; no formal notes. This is the second time I’ve had the good fortune to drink the 2012 Barolo in the last two years and it remains a beauty in her prime with gorgeous red fruits, roses, hot metal, mushrooms and orange zest. Fabulous structure. Finish is long and saline. No sign of letting up anytime soon and looking back at my previous notes, I can't say there has been too much in the way of evolution either. Stunning pairing with Morgan Ranch filet. Grazie Tim! — 2 years ago

Jay Kline

9.0

I was in the mood for bubbles so by buddy Tim opened up this Asolo Prosecco Superiore from Case Paolin; my first Col Fondo as far as I can remember. Popped and poured; the 2020 is a hazy straw color in the glass with a watery rim and very light, gentle mousse (in the Col Fondo style). On the nose, orange soda (think Orangina), white flowers and limestone minerals. On the palate, the wine is dry with medium+ acidity. Confirming the notes from the nose. Slightly saline on the medium finish. Tasty and refreshing. Drink now. Grazie Tim! — 10 months ago

Jay Kline

9.3

Popped and poured, enjoyed over three days. Consistent notes throughout but gained weight and depth each day. The 2007 Elio Grasso pours a deep garnet color with a translucent core and a slightly watery rim. Very small signs of sediment. Medium+ viscosity. Very light staining of the tears. On the nose redolent of dark funky cherry fruit, tar red roses dried earth. On the palate, the wine is bone dry with medium++ tannin and medium+ acid. It’s boasting dry, powerful notes of cherry fruit and almost has a purple sweet tart thing on the finish…which is very long and savory. This is a gorgeous example of Barolo from the 2007 vintage and has many, many years to go. Grazie Tim! — 2 years ago

Simone Romero

9.0

Vino che rispecchia l’identità della Bussia. Di color rubino al naso emergono subito frutti rossi e ciliegie mature per poi aprire a leggere note speziate. Fresco nonostante la grande portata alcolica grazie ad un tannino raffinato che ti invoglia a berne un bicchiere dopo l’altro. Finale lungo e forse in chiusura un po’ troppo sapido. — 3 years ago