Ira Schwartz

9.4

It is easy to expect an erupting volcano in one’s mouth when you see the name Dal Forno. Yes, this was a powerful wine but thanks to sufficient acid and time in the decanter the weight and intensity of the fruit was held in check. A wonderful accompaniment to the Peking Duck.. — 2 months ago

David Shaw

8.9

New vintage of a benchmark Semillon, 82/18 blend with Sauvignon Blanc. Pale yellow, excellent clarity. Some grass and funk notes in nose on initial pour. Pear and peach flavors, rounded mouthfeel, viscous body, slightly hot finish. Orchard and stone fruit aftertaste with very slight skin astringency. Let it open a bit… Not a wine for sipping, more a heavy duty food wine for a veggie, dairy-intensive or fat-rich meal. Gratin or forno dishes for autumn or winter come to mind. Root veggies too. — a year ago

barak heller hayun

9.2

lovely lovely Austrian Riesling.

stainless-steel fermentation and ageing obviously.

12.5% abv

medium body.
bursting high acidity.

out of the fridge it's mostly green apple and peach. getting warmer grapefruit pith and peel, some lime, blossom and sea salt with a few rocks and yogurt joined the party.

and that's a party I'd love to attend frequently.

long long 🎯 with bitterness rounding things even more.

good stuff.

paired badly with pasta al forno made from leftovers.
a Chianti or barbera would be a better idea with this great simple dish.

sometimes the food and wine speaks different languages. but both of them knew their way with words. — 3 years ago

Delectable Wine

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9.4

The 2010 Amarone della Valpolicella is an elegant beauty, with cooling herbal tones and cloves embellishing baked cherries and hints of incense. This opens with a lovely inner sweetness, its ripe red and black fruits energized by vibrant acidity. Violet florals and suggestions of cocoa swirl throughout. The 2010 finishes long—still slightly tannic yet coming into its own, leaving a mentholated freshness and a tinge of cinnamon spice that lingers on. While this is made in the older style of Dal Forno, sporting just over six grams-per-liter of residual sugar, 17% alcohol and 100% American oak, the balance is absolutely perfect. (Eric Guido, Vinous, February 2024)
— 2 months ago

Adam Kincaid

9.1

This is a wine of intense subtlety. Deep golden color and tight, but medium acidity. The notes are complex and many, but they are not obvious. Starts with strong saline and brine. Then moves to mineral and stone, with underlying green apple, slight zest, and some minimal tropical notes. It packs a punch and requires a long time on the palate to fully open up and appreciate.

Jill says it tastes like lake water, but I disagree. — 2 years ago

with Jillian

Rania P

9.3

Wow, this is so similar to a Dal Forno Amarone with rich dark berries. Good finish, very impressed. — 3 years ago

with Viviane

Javier Alonso

9.5

2009
Excelente vino
16,5 grados ensamblados a la perfección
380€ — 4 months ago

Jose Lorenzo

9.3

Thanking my team — 6 months ago

Marcio Morelli

9.5

Croissant saindo do forno. Não um. A boulangerie inteira. — 2 years ago

with Otavio and Evandro

Stuart Pollack

9.3

Perhaps no Valpolicella Superiore deserves more than 9, but this is the best in this style that I have had. (I am not counting Dal Forno Romano or Quintarelli, which are really baby Amarones.) I drank this chilled with penne alla vodka, and it paired perfectly. This wine is light and fruity, but also has a rich cranberry flavor. A nice value for $30. — 3 years ago