James Burge

9.0

apricot, peach, zippy, electric — 2 months ago

Todd Bass Clark

10

this wine is so sweet and easy to drink. obsessed — 10 months ago

Riccardo Arrigoni

9.4

70% PN, 30% Ch. Origine Uve Ambonnay, bouzy, verzenay. Base vendemmia 2016. Fermentazione 100% barrique. Vins de reserve 50% (30% 2015, 20% 2014). 53 mesi sui lieviti. Deg. Dicembre 2021. Dosage 1g/L — 4 years ago

M

9.0

Tasty montepulciano, medium bodied, very tasty — 5 years ago

J Choi

9.3

Valli unite. Coop. Timarasso grape. — 9 months ago

ESF

8.9

dark ruby and a fairly reductive nose, this was my first experience with Freisa. red fruited but muted, lots of earth & forest, bramble - big on palate, grippy tannins yet a jolt of acidity. very unusual overall. interesting & cerebral - imagine this complements heavy tomato based dishes — a year ago

Adriana Fabbro

9.0

Metodo Classico Nebbiolo is always a fantastic idea. Subtle, elegant, mineral, underripe wild strawberries, raspberries & cranberries with a hint of caramelized brioche and grapefruit pith on the finish. Uncovered this unexpected treasure in search of a good bottle at my sister’s house in Pittsburgh. Figured we all deserved something bubbly to celebrate 1 week (my case) and 1 month (mom and dad’s) of keeping baby girl alive, fed, soothed, changed and the house from falling apart. — 4 years ago

Mark Mannebach

9.1

Nice Prosecco. Honey, baking soda, melon notes with nice finish. — 9 months ago

Riccardo Arrigoni

9.7

100% PN, origine uve tutte Ambonnay dal lieu dit Les crayeres. Base vendemmia 2014. Fermentazione 100% barrique. Vins de reserve 40% 2013. Maturazione sui lieviti 74 mesi. Deg dicembre 2021. Dosage 2 g/L un frutto stratosferico morbido scattante teso ma levigato. Bellissimo — 4 years ago

Roger Ray

9.0

"This intensely colored red is beautifully balanced and complex. Deliciously vibrant dark berry and licorice abound on the nose and palate, enhanced by notes of spice and black pepper. Smooth and round in the mouth, this velvet textured wine has a long lingering refined finish." — 4 years ago