Lisa McKinnon

9.0

This was the jewel of all of the wine options at this particular restaurant. Full-bodied, a bit fruit-forward; went well with both veal Marsala and lasagna. Bonus: the leftover wine, when corked and stored in the refrigerator, held up well for a week. — a year ago

Ellen Clifford

9.1

Bent my mind which honestly, could use some yoga at least. Nuttiness is my fave tasting note but there’s Christmas and a cedar hope chest in there sluiced with some lemon zest. But my most honest review will always be my synesthesia between wine and clothes so here goes: Suede pant suit in burgundy and beige the top and bottom half of each. Bam. — 3 years ago

Josh Morgenthau

9.4

Somewhere between an off-dry oloroso sherry and a dry Madeira, with loads of spiced stewed fruit and toasted walnut on the palate. Drier profile than expected on account of its great acidity and touch of balancing bitter tannin. Exquisite, long, oxidative finish. Paired wonderfully with lemon tumeric pound cake. — 6 years ago

Hajime Kawasaki

9.3

スッゲー美味しい！スペックに合わせて！ — 8 years ago

Donna Adams

9.0

Drank at my cooking class birthday party with Tonya, Laura, Carla and Mary Ann — 8 years ago

Robert Evans Jr

9.5

Christmas Eve Dinner Smoked Turkey, Smoked Salmon, Prime Rib, Garlic Shrimp, Muscles, Clams, Chicken Marsala, — 9 years ago

with Nicole

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)
— 2 years ago

Abigail Endsley

9.4

Very tasty! It’s crisp and fresh with a tang—but not too much of one. I can taste light fruity notes with that caramels finish. Good sipping wine to pair with cooking Christmas dinner. ;) — 6 years ago

Hajime Kawasaki

9.1

うまい！
フォアグラとベネト産玉ねぎの甘みにピッタリ！ — 7 years ago

Kirsten Christiansen

9.3

Bought this because I needed a wine that could be used for cooking chicken but would taste good as a drink too. Succeeded on every level. — 8 years ago

Hannah Yingling

9.0

Made great chicken Marsala with this - and tastes good to boot! — 8 years ago

Alyssa Koechlein

9.7

Best Madeira for cooking — 9 years ago

Julie DeGraaf

9.0

Very good! — 9 years ago

Lyn Farmer

9.1

This is a dazzling rosé on many levels - lovely pink-orange color with a heady aroma of peach, cherry, apple and lemon. Vibrant acidity, wonderful texture in the mouth and stony minerality to let it stand up to seafood, Middle Eastern cooking or a grilled trout. A food lovers dream in a glass. — 3 years ago

Matt Suder

9.1

Good bang for the buck. Excellent for cooking. — 5 years ago

Michael Walker

9.8

This came with the chef Malarkey/Schwab cooking event. Decent Pinot - nothing too complex; not overly fruity, restrained. Have had tons of P&H chards, a lot of those are metal bombs, not this one — 6 years ago

RobertoS

9.5

Absolutely delicious. — 7 years ago

Bob McDonald

9.0

Lemon in colour. Notes of Orange peel and Quince on nose and palate. Medium to full bodied. Refreshing uncomplicated drinking. The base wine, Grillo, used in Sicily for the fortified Marsala - a style that has fallen out of favour in recent times. Tasted again 30 weeks later on 10th May 2019 with consistent notes as above. Tasted again on 9th October 2019 with consistent notes. Also notes of old apples and quince as previous. A delicious Mediterranean white and excellent QPR. — 8 years ago

Norma Munoz

9.0

I agree with the other comment about this being a good wine to sip on while cooking. I'm waiting for take out. It's good for that too. — 9 years ago

Shay A

9.2

Finally able to lock down reservations at Magdalena's. They have a unique set up in that they have a set menu that changes every week, and you are notified the week before if there are spots available...they sell out within 5mins! We were lucky to get on the list for their most recent "Supper Club" as they call it.

Based on the menu, we figured 1 white and 1 red was appropriate. After enjoying my favorite Sauv Blanc (the Addax SB), my buddy Luke (who is a big Pinot fan) brought this to expand our knowledge on pinots and see what Oregon has cooking. At pop and pour, this was delicious. Lots of cherries, leather and dates on the nose. The taste was very different than the aromatics. More leather, Bing cherry, cedar and a touch of rhubarb. A very "dusty" Pinot. — 9 years ago

with Luke