Joel Lara

9.5

This is a powerful, full bodied wine with an intensely complex, savory flavor profile. Eucalyptus, pine, sage, cloves, and allspice are all present with some slight hints of leather, smoke, and bitter cocoa in the background. The fruit veers more towards dark fruit and dried fruit, with black currants, dark cherry, prunes, and dried figs coming through, but to me this wine is more about the non-fruit flavors. Over time the tannins become more noticeable and provide grip along with a dry finish, but the high acidity and saturated flavor profile help balance out the tannins. I loved this wine. Such interesting flavors and paired beautifully with both rack of lamb and dry aged ribeye. — 17 days ago

Day Watson

9.5

So light and a nice mix of fruit and earth. Great summer red. — a month ago

Gilbert Van Hassel

9.5

Love this wine. Medium body, spicy, cinnamon, salty. — 4 months ago

romo

9.1

Still too hot, but manageable. — 6 months ago

Jay Kline

9.3

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2017 Pipparello pours a garnet color with funky Montmorency cherry, red carnations, and balsamic notes. Wonderful structure and delicious with the quail. Drink now with patience through 2037. Bottle No. 642/9930 — 7 months ago

Clay Bullwinkel

9.3

The nuns and Paolo Bea. Robust hearty orange wine blend. — a year ago

romo

9.3

Still killing it. Versatile skins even in the most demanding cuisine. - at Cafe Juanita — 15 days ago

Louis Martin

9.1

Dry, tart, but paired surprisingly well with a sweet lemon verbena crueller at Lune. — 15 days ago

Winston Jones

Host OrganicWineReview, Assistant Buyer Savvy Cellar Wine Bar

9.0

Tasty but over extracted. — a month ago

Clay Bullwinkel

9.5

Fabulous full bodied orange trebbiano wine. Minerals, herbs, tannic, — 4 months ago

Jay Kline

9.6

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The wines of Paolo and Giampiero Bea are very special to me and I am grateful to have enjoyed so many of them, over the years. However, the Passito is extremely rare and this is my first encounter. The 2011 pours a garnet color with a most interesting and attractive nose of Castelvetrano olives, dark cherry, salmiakki, and palo santo. I would categorize this as off-dry; certainly not sweet. There’s excellent structure too so that may play a role in my perception of sugar. Perhaps the profile varies from vintage to vintage however, if this is representative, I could see myself going well out of my way to drink this. Brilliant. Drink now through 2036. Bottle No. 1716/3699 — 7 months ago

Jay Kline

9.3

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2020 Lapideus pours a hazy straw color with notes of undigested hay, black lemon, Brachs butterscotch, white and yellow flowers, and some tarragon. The palate shows low+ tannin and acid works well with the halibut crudo. Drink now through 2035. Bottle No. 800/2610 — 7 months ago

Sipping Fine Wine

9.3

Just opened another bottle! Founded in 1932 by Isaac Muga Martínez, now run by children Manuel, Isabel & Isaac Muga Caño. Deep Ruby, aromas of sweet red and black fruits with pepper spice and oak. 4 grape blend from the Haro district (70% Tempranillo, rest Garnacha, Mazuelo & Graciano), 36 months in oak, palate shows elegant flavors of cherry and currant with espresso, vanilla & toasty oak tones. Soft full ripe tannins, lively acidity on a long finish ending with an earthy mineral character. Great vintage! — 5 years ago

Daniel Bloom

9.7

On the nose it’s almost nubuck leather that’s had a walk by the ocean. White and vaguely yellow flowers.
Miraflores seems to be a spectacular vineyard. Everything I’ve had that says sourced from there is worthwhile.
This…has no edges, no spikes, a complete whole.
On the palate, I get upon entry, the slightest hint of lemon peel. No heavy yeast, no wood showing through. Refreshment that at 15° sure doesn’t feel it.
There’s no heavy there. No overdone evidence of the barrel/butt that this was in. Pure pleasure. But intellectual enough to be quizzical, as I return, return, return. As it warms in the glass and has exposure to air, there’s more of the bodega, the terroir, and the wood coming through. Some of that ineffable lacquer and vaguely mushroom quality that good sherry Carries. Still no trace of heat or imbalance 2-3 hrs. in.
A perfect partner with fried smelts, grilled veg, and Insalata Caprese.
With Randy.
Thanks @Flatiron Wines — 13 hours ago

Clay Bullwinkel

9.3

Blend Trebbiano, Malvasia, Verdicchio. Herbs, minerals. Trappist convent partnered with winemaker extraordinaire Paolo Bea. — 9 days ago

Lance E. Farman

9.5

Such a fun bottle to drink. — 2 months ago

romo

9.0

Over the top heaviness, if that’s your thing. — 6 months ago

Jay Kline

9.5

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2019 Cerrete is a veritable abyss: deep, dark, dense and mysterious. Dark cherry, licorice, blood and sneaky high tannin. So young. I thought this worked well with the venison. Almost impossible to believe this is 15.5%; everything is so balanced. Drink now through 2049. Bottle No. 161/9639 — 7 months ago

romo

9.2

Called Gruner. Group favorite, my #2. lemon meringue, white blossoms, nutmeg. Crushable. — a year ago

Chris MacLean

9.3

He’s not picking early, yet the wine is well balanced and fresh. Expressive. Plenty of fruit. Expanding brambly strawberries and underbrush. Firm tannins. Luminoso! — 4 years ago

with Sarah