Joe DAscoli

9.3

Lovely wine with the right oxidation and airtime.

Came out red brick in color

Nice fruit still showing. Good tannin — 18 days ago

Damian

9.0

Ruby color, medium plus acidity, high tannin. On the nose dark cherry and gamey notes. Taste of tart cherry, cranberry. Needs at least 60 min decant. — 2 months ago

Joel Lara

9.7

Such a beautifully complex, tasty barolo. Has a spectacular nose with tar, leather, burnt maple, and dark cherry. Complex aromas that seem to evolve constantly in the glass. On the palate some initial charcuterie notes quickly burn off, leaving a pure and intense dark cherry that saturates the palate with some earthy cocoa, anise, and balsamic. Mouthfeel is silky smooth. Long finish with cloves, anise, dark cherry, and dry-aged meat. So tasty. This went perfectly with parmesan crusted rack of lamb, spring herb and parmesan risotto, and roasted asparagus. Medium/full bodied with medium- acidity and fully integrated tannins. An intense garnet color with orange bricking on the rim. I’d think this is near its peak. Decanted for an hour, although I don’t think it gained much compared to an initial PnP. Day 2 update: Finished a glass that was remaining in bottle. Holding up well with little change. Still as tasty as Day 1. — 3 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 — 5 months ago

Jay Kline

9.2

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The The 2020 Santa Chiara appears a deep orange color with notes of marmalade, apricot, flowers, and varnish (VA). The palate shows low+ tannin and decent acid. Tasty, complex stuff as usual. A lovely pairing with gougère of prosciutto, green olive and honey. Drink now through 2030-ish. Bottle No. 2814/5940 — 5 months ago

Zach D

9.3

moderately complex with sweet Nebbiolo fruit; still somewhat primary; last vintage of this site that was farmed by them since 1985; 14 percent abv. Kland’s bday — 5 months ago

Rob DeShane

9.2

2016: at 10yrs, a rich expression of Barolo. The nose is refined with rich red fruit, camphor, and of course rose petal. Dense for a barolo on the palate but remains well delineated. Drinking well now! — a month ago

Scott Arnold

9.0

Very nice dry white, full body, some complexity, great with seafood. — 2 months ago

romo

9.0

Over the top heaviness, if that’s your thing. — 3 months ago

Chris Buggy

8.9

Ruby red, medium body-I challenge anyone to find a better $18 wine, perfect for everyday — 4 months ago

with Jennifer

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 — 5 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 — 5 months ago

Tegan Marriott

9.1

Prime rib dinner @ my chef sister's house! This was a great pairing! Dark, plummy,fig, chocolate and java w/ enough acidity. Good vibes! We all likey it a lot!! — 6 months ago

Clay Bullwinkel

9.5

Fabulous full bodied orange trebbiano wine. Minerals, herbs, tannic, — a month ago

Gilbert Van Hassel

9.5

Love this wine. Medium body, spicy, cinnamon, salty. — a month ago

Damian

8.9

Medium acidity, apple on the nose, stone fruit, maybe some tropical and honeyed notes on the palate. — 2 months ago

romo

9.1

Still too hot, but manageable. — 3 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 — 5 months ago

Jay Kline

9.5

Poured into a decanter about an hour prior to service; enjoyed over the course of dinner. The 2009 pours a deep garnet color with an opaque core and a burnished rim; medium+ viscosity with significant staining of the tears and plenty of sediment. On the nose, the wine is developing with notes of ripe black fruits: black plum, salmiakki, mixed flowers, some nail polish, blood, wild herbs, a mix of organic and inorganic earth and exotic spices. On the palate, the wine is dry with high tannin and medium+ acid. Confirming the notes from the nose, the finish is long. It’s been several years since my last 2009 Pagliaro and it certainly hasn’t lost any of its potency. A special wine from a special vineyard cared for by a special producer. Drink now with a decant through 2039-ish. Bottle No. 3815/9570 — 5 months ago

Craig Marino

9.2

sooooo smooth with great balance — 7 months ago