Ellen Clifford

9.2

A super complex journey, I wasn’t quite ready for. I feel like Soave is ready for a comeback in the right hands. — 2 months ago

Jeremy Shanker

Sommelier at RN74

9.0

Dry still Lambrusco. Delicious and fascinating. — 4 months ago

Lyle Fass

Founder Fass Selections

9.4

Freak show of a nose. Huge spices like cardamon and clove with some lovely spicey maraschino cherries. This is like a spice overload. So stunning. Gorgeous tar and roses as well. Full blown Nebbiolo symphony. 9.5. nose. Out of this world. Heavenly palate with insane fruit and juiciness. Complex and teeming with energy and gorgeous ripe tannins and loads of perfect cherry fruit and a crazy long finish. 9.49999 now but I see this going to 9.5 soon. — 5 months ago

Brian Hearty

9.3

2022. A Foradori skin contact white that I haven’t tried… yes, we are having two wines with dinner tonight! The floral aromas and rich mouthfeel paired great with the richer sauces on the grilled turbot and octopus dishes. So fun to have two different great wines to compare and contrast. — 7 months ago

Blake Anderson

9.2

Dark ruby color. Peppery smell. Floral, ripe red fruit. Nice acidity, but mostly silky smooth and juicy. Very drinkable by itself, and a flavor profile that I very much enjoy. Purchased from Vons. — 3 months ago

with Kaito

Angelo Casagrande

8.9

Light and refresh. Beyond that, I don’t have a lot. It took a while to get this identified — 4 months ago

Zeke

9.0

Solid white, not a tad but I’d dryness to it on the finish, but initially very full and fruity. “Orchardy” is how our server described it and for some reason that hit. A touch of sweetness that I enjoyed, but not overly so. — 5 months ago

Milos Milosevic

9.1

Fantastic primitivo to be a companion for lunch every day. Not too strong as other primitivo exemplars, just just right 👌 — 3 months ago

Jay Kline

9.3

Oh…how I adore Elisabetta’s wines and getting to drink Granato with some age is a huge treat! Popped and poured; enjoyed over a two hour time period and it evolved very nicely in that time. The 2010 Granato pours a deep ruby with near opaque core. Medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of cassis, fresh sage, mild funk, granite rock and a soft expression of warm spices. On the palate, the wine is dry with good structure still. Confirming the notes from the nose. The finish is long and there is a drying sensation of almost licking a rock. As mentioned earlier, this opened up beautifully after about 30min and continued to shine. Admittedly, I don’t have a lot of data points on decade+ Teroldego so it’s hard to say for sure how long this could last however, when I consider that this is still developing and doesn’t show much in terms of secondary characteristics, I would say this still has a long life ahead. Drink now with a short decant or through 2030; possibly longer. — 4 months ago

Vanessa

9.2

This variety – Nosiola – is an ancient, regional specialty of Trentino-Alto Adige in Northern Italy, known for its distinctive hazelnut aromas that occur naturally, not from long-term oak or bottle aging (which can also contribute nuttiness in white wines). In Italian, “nocciola” means hazelnut, a clear etymological link.

After learning about this unique variety, we had to track down a wine made from it. When we discovered that Azienda Agricola Foradori makes a single variety expression, we were sold!!

This wine was made biodynamically, with ancient practices in the winery, including 8 months of skin contact in clay amphorae. The resulting wine is alive, awakening as it breathes, and evolving from sip to sip.

It first opened with notes of lemongrass, lemon verbena, fresh mint and basil, and delicate white pepper. As it evolved, it took on notes of geranium, white blossom, honeydew, grapefruit pith, elderberry, and wet stones. With even more time, I detected some of that hazelnut character, although, admittedly, it could have been the power of suggestion leading me there…

One thing is for certain: it’s delicious, layered, and like nothing we’ve tasted before. — 5 months ago

with Deked1