James Forsyth

9.4

This is impressive. I'd say that it's the most complete "natural" wine I've ever tasted. Great complexity and clean tasting with only the slightest home of the funk associated with the long skin contact whites. Very good indeed. — 5 hours ago

Kristin the Wine Girl

9.0

Smokey plummy nose. Rosey, light-bodied oaky and cheese-philic. Mouth-drying stringency on the finish. Like the E5, I must revisit this Phinney delight in crystal, step it up from this shit hotel water vase. Yet it still uplifts a long day of work on the road. — 17 days ago

Jeff Savigny

9.1

Made from at least two different vintages and vineyards in three different areas of Montalcino. Looked up the lot number and it notes that this wine was bottled in March 2016, made from 2011 and 2014 vintages, two years in which the estate opted not to produce Brunello. Based on the sourcing pedigree and the price point, this wine is a QPR winner! — 2 days ago

Matt Perlman

9.2

Really overdelivers for the price. Hazy gold color, white flowers and lemon verbena on the nose, exotic palate of grapefruit, tangerine, stone fruit and honey. Would be wonderful with any regional cuisine ringing the Mediterranean. Don’t recall ever being disappointed by Ochippinti — 2 days ago

James Forsyth

9.0

This sits squarely between Campari and Aperol in terms of sweetness and complexity. All natural (unlike the food color number 5 used for the mass produced drinks) it's certainly well made but I yearn for more bitterness. — 4 days ago

Ellen Clifford

9.1

‘Tis fortunate concerned friends are sending amaro my way. Supes into this. The friend who sent it my way despises licorice. Which I adore. So tasting note number one: licorice/anise. But like light citrus and herbes de Provence. I adore it. — 16 days ago

todd herron DPM

10

Baglio di Grisi 2016 nero d’avolo from Sicily -DOC. The bouquet is Blackberry cobbler after a 45 min decant. The initial palate is a beautiful blackberry and cherry fruit. There is a blast of spice and pepper! Just like a shiraz. This is the Shiraz of Sicily. The mid palate also brings on some oak. Then the finish leaves a sweet buttery dry finish. OMG This is my new favorite wine because it’s only $13 and the taste is incredible. I am buying a case of this. Now I want to blend this with a cab! — 8 days ago

Kyle Harvey

9.2

Frank has this one figured out. Can’t ask for a better day drinking light funky red. WOTD. — 3 days ago

GabWine

9.5

Color : Red
Wine estate : Marchesi Antinori
Designation : Toscana
Name : Tignanello (Tignanella 💕)
Country : Italy
Vivino : 5/5
Note : I present you the Tignanella and its pink label! Thanks the fading of another bottle, I ended up with this 1985.
Of course, the wine had not moved and was incredible. A sublime dark purple-red robe. A nose that transports us to Tuscany with fresh notes of leather, cherry and flowers. The elegance of Sangiovese and silk tannins gives us a beautiful length with a structured and beautiful finale.
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Je vous présente la Tignanella et son étiquette rose ! Merci la décoloration d’une autre bouteille, je me suis retrouvé avec ce 1985.
Bien évidemment, le vin n’avait pas bougé et était incroyable. Une robe sublime foncée, violet-rouge. Un nez qui nous transporte en Toscane avec des notes fraîche de cuir, cerise et fleurs. L’élégance du Sangiovese et des tannins de soie nous donne une belle longueur avec un final structuré et magnifique.
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👍🏻Vivino, FB : GabWine | IG : gabriel_dvl 🥂 — 5 days ago

Jordan Wardlaw

9.1

Pure Sangiovese, again in a medium-weight and elegant style with minimal extraction. The most primary of the three Borghetto wines, showing pure red fruit and hints of toast. Tons of spice character, great intensity and freshness. Slightly malic fruit quality of tart cherry, pomegranate, licorice, anise, tobacco leaf. Slightly green tannins, bitter fruit pit and basalm coming through. Palate dominated by spice and bitter red fruit. Quite austere but still my favorite of this range for its nerve, intensity and future potential. Really needs 3-5 years in bottle, but should reward patience when the fruit comes together. — 11 days ago