Jay Kline

9.0

Multiple bottles opened from the same source; all stored in ideal cellar conditions. The 2014 “Basarin” pours an almost turbid garnet color with an orange rim; medium viscosity with no staining of the tears. Some light signs of sediment. On the nose, the wine is vinous with notes of bruised strawberries, a combination of dead and dried flowers, leather, mint and earth. Some VA. Showing some oxidation. On that palate, the wine is bone dry with medium+ tannin and high acid. Confirming the notes from the nose though I might add a slight Balsamic note. Medium finish. Despite presenting more advanced than I would expect, it came across fairly polished. This is my first experience with this producer so I’m curious if this is characteristic? This could also just be the 2014 vintage doing 2014 vintage things. If I had any of these, I would consider drinking them before 2029. — 13 days ago

Martin Bergqvist

9.5

2013 vintage in 2024, drunk at a restaurant in Valpolicella in 2024 — 4 months ago

Zachary McCool

9.5

great steak wine which will also balance whatever rich sauce your quenelle holds — 7 months ago

Clay Bullwinkel

9.3

Intriguingly tasteful — 8 days ago

Adriana

9.5

jasmine / passion fruit / wet clay — a month ago

Michelle Schmitt

9.2

The tartness and flavorfulness made this a great wine with out Cesar dinner — 5 months ago

Jeremy Shanker

Sommelier at RN74

9.1

Delicious white made from Marsala vineyards. Green grape, fig, fresh oregano. — 7 months ago

Eric Kememes

9.1

Favorite one Briney lush — 2 years ago

Fabio Franchella

9.4

A sipp of this wine and you know what „tannins“ means! Dark fruit, deep, long, wild — 3 months ago

Delectable Wine

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9.4

Dreamy is the word that comes to mind as the 2018 Vigna la Miccia Marsala Superiore Oro wafts up with a decadent blend of roasted almonds and hazelnuts, complicated by gingery spice and baked peaches. This opens with a pretty inner sweetness and oily textures that are perfectly offset by notes of spiced citrus, cloves, cedar and a bitter tinge of coffee grounds. It cleans up beautifully, ridiculously long and staining yet still fresh, leaving hints of cocoa and butterscotch to linger on the finish. (Eric Guido, Vinous, June 2024)
— 5 months ago