Dark ruby in color with a wide brick/ reddish rim.
On the nose blueberries, cherries, cooked strawberries, earth, wood, licorice, spices, chocolates, eucalyptus, pencil lead, light alcohol, herbs and black pepper.
Full bodied with medium acidity and long legs.
Dry on the palate with black currants, plums, cooked cherries, oak, light vanilla, dark chocolates, peppercorn, earth, black tea, wet leaves, herbs, pencil lead, dark coffee, leather and spices.
Medium plus on the finish with round tannins and tangy cranberries.
This is a very nice Sangiovese based Tuscan wine. Showing nice complexity and structure. Tangy and interesting.
Still young and needs a few years in the bottle to mature, but starting to drink nicely now. Will age nicely in the next 5 to 7 years.
This Single Vineyard needs time to open up, so be patient. I gave it two hours in a decanter to open up properly, and show the structure, tannins and the pretty nose.
A good food wine that I paired with meats, cheeses and crackers. Will pair nicely with BBQ meats too.
A blend of Sangiovese and Cabernet Sauvignon. Aged in French oak barrels for 15 months. Limited production.
14.5% alcohol by volume.
$50. — 9 days ago
This dark wine offers aromas of blackberry, vanilla and cedar on the nose, along with a strong sense of minerals. Dark fruit dominates on the palate, with sweet oak spice, chalky limestone minerality and very firm tannins. Have a steak with it, or game meat dishes. — 18 days ago
Nose has perfectly ripe cherries, white pepper, dehydrated strawberry, dry tobacco, old dusty oak firewood and anise spice notes.
Palate has sweet cherry, licorice, dried tart cherries, dried strawberries, great acid/fruit tension, medium tannins with a fantastic never-ending finish. What a great example of the ultimate mountain Nebbiolo!
Second vintage produced, with 2016 being the first release. 1250 bottles produced.
Cork pulled for slow oxidation 8H, then decanted 3H, more bottle time appreciated. 2027-32+
Wonderfully paired to a homemade Bolognese over Pappardelle. — 23 days ago
Lots of fancy writing on the bottle. Lovely rusty red hue in the glass. Smells like a campfire and cherry-berry pies. Flavors are easy and pretty elegant. Reminds me of the good Barbera and Aglianico. A softer and lighter Italian. It’s pretty good though. — 2 hours ago
Decanted for 60 minutes needs 90. An acceptable lunch wine with a nose of stewed fruit with flavors of pencil shavings, tobacco, leather and black olives. Medium length and finish and lacking in complexity. But it did go quite well with the steak salad lunch! — 10 days ago
Yet another excellent vintage. Silky smooth yet bold with complex fruit, spice and smoke that lingers so nicely. — 10 days ago
Nose has moist alpine hay, fresh sage, lime wedge, quince, fresh fennel, wet granite sand and a light natural wine vibe with vinegar notes likely derived from a little skin contact action.
Palate initially has zoomy acidity like biting directly into a lime, but it expands to Jasmin honey, over-ripe Bosc pear, light woody notes, chewy moist chalk textures with a dry-ish finish seeming to run out endlessly. Wow, this wine has me floored with quality, what an experience!
1500 bottles produced.
Cork pulled for slow oxidation 8H, then decanted 2H, more bottle time appreciated. 2023+ — 23 days ago
Now this is my kind of Dolcetto. Doesn’t try to be a ‘roided-out WWE wrestler. Gorgeous bright red and purple berries on the nose, a brambly note, and very clean cracked stone minerality on the nose. Mouthfilling, crisp dark berry fruit, little tannin, good acids, turns savory and just a tad bitter on the cleansing finish. — 24 days ago
Not dark enough for the conzorsio, eh?
Their loss, our gain.
N: Big cherries and dirt, we’ll be nice and say souis bois..
P: Funk, Cherries, cranberry even, bright acidity and perfect tannins.Yumm
An hour out of the gate/open, and this is much deeper on the nose and palate.
Big black humus framed by bright acidity and tannic grip. — a month ago