Piedmont, Italy

Azienda Agricola Negro Angelo e Figli

Non Filtrato Arneis 2018

This does not taste how it looks. Much tamer than what you’d expect from yeasty slugs swimming around unsupervised in a haze. Silvery green almondy notes and candied banana Runtz (remember those?). Also lemon, green apple. Strong acid but far from vinegar. Powerfully potent at 13.5%. — 10 days ago

Michael, Neil and 19 others liked this
Beth Hamilton

Beth Hamilton

“Yeasty slugs swimming around unsupervised in a haze.” Yes.

Giacomo Conterno

Vigna Francia Barbera d'Alba 2017

💪🏼Power and elegance, 🍇100% Barbera by Giacomo Conterno, who year after year never ceases to amaze, for his great ability to combine power and elegance in the same sip. Fat but fresh wine, rich in ripe fruit, fine and persistent. It finds its maximum expression in hot vintages like this 2017, certainly the price is not that of a classic Barbera d'Alba, but it has the makings of a great wine for ageing. — a day ago

Manny, Eric and 14 others liked this

Franco Fiorina

Barolo Nebbiolo 1967

Great virtual tasting tonight with my great friends. This wine was just gorgeous with a nose of truffles, potpourri, pine needles, and dried roses. On the palate, dried fruit and roses followed later by sweeter fruits and hints of balsamic. Really lovely. I just wish we could have tasted this together in person! — 3 days ago

Eric, Severn and 44 others liked this
Bill Bender

Bill Bender Influencer Badge Premium Badge

Holla 🙌🏼 @Eric LaMasters big baller move with the ‘67 Barolo. Props.

Paolo Conterno

Bricco S. Ambrogio Barbera d'Alba 2017

Dominant notes of ripe, juicy cherries mixed with raspberries. Followed by liquorice and moderate leathery tannin that fills the palate. There is some young vibrant acidity that adds exciting flavour and is well balanced for its age. Will only get better with time. 14.5% alcohol. A bolder and rounder version of the Retiche Nebbiolo that I recently had. Served with Polish cabbage rolls in a red tomato sauce — 6 days ago

P, David and 8 others liked this

Cantina del Signore

Il Putto Gattinara Nebbiolo 2016

Lyle Fass

This is a super brilliant wine but demands 2-3 years of age. It’s so focused and tight now. Nose is somewhat reticent now even after 30 minutes. Gorgeous mineral, sour cherries, mid season cherries, gorgeous fresh leaves just fallen from the tree in early autumn. As it gets going it gets a super perfume, with moss, other forest scents as well. A superb nose that gives off a super sense of place. Remarkable in its detail and vividness. Palate has insane fruit saturation and concentration but also remarkable detail but it is going a f. Big, but ripe tannins and such density . Talk about palate staining. Insane acidity, freshness but man what length. It just clings onto your palate with such unreal intensity and never lets go. I’ll be back in a few hours as this will improve. 9.4 for now.

After 2 hours this crosses the crucial 9.4/9.5 barrier as the fruit is just unconscious but framed but absolutely sick minerality and tannins have velvetized. Awesome.
— 6 days ago

Severn, Keith and 9 others liked this


Bricco Boschis Barolo Nebbiolo 2015

This is a stunning bottle in the making. Floral notes of crushed violets and roses, blackcurrant and cinnamon, followed by a very long mouth with high density of tannins that are well resolved. Was a bit of an experiment to drink this before 2035, but with decanting it was a mit more accessible. Buy what you can find. This is top notch Barolo. — 3 days ago

Ira, Anthony De and 9 others liked this

Damiano Cavallini

“Caramino” Colline Novaresi Nebbiolo 2017

Lyle Fass

@Delectable Wine this is Damiano Cavallini Colline Novaresi Nebbiolo “Caramino”. Thanks!

Gorgeous nose. Reminds me of SLB 1er Cru made from Nebbiolo. Gorgeous pure mid season cherry fruit. Loads of tweed jacket. Smoke, minerals and tar. Up the wazoo florals. So aromatic and fragrant. Palate has terrific acid and freshness and dazzling purity. Sour and mid season cherries galore. Ripe and juicy tannins and lovely persistence. Rustic in the best way but clean. Love rustically clean wines. Very juicy and zippy. That acid is Fassy and fass approved. Man those cherries! Nice ripe tannins provide structure and depth. Very sappy and pure.
— 11 days ago

Chris, Severn and 6 others liked this


Roero Arneis 2017

Nose has straw bale, lemon pith, lemon peel, light florals (Honeysuckle + Forsythia), Bosch pear peel and wet river rocks.

Palate has squeeze of lemon into pear juice, crushed granite, clementine peel, cold tropical fruits, great acidity with slight lingering sweetness on the long finish. Minor effervescent mouthfeel.

I say boldly, this is the best vintage yet for this particular wine. Very expressive, a total crowd pleaser, that is, if in the midst of the pandemic you're able to find a crowd to share with...and confirm pleasing.
— 3 days ago

Alex, Andrew and 34 others liked this

Azienda Agricola Brovia

La Villerina Secca Langhe Freisa 2017

I don’t hide the fact that I’m a massive fan of Brovia and their Freisa which they produce in a dry, still style is among my favorite values in all of Piedmont. The grapes for this wine come from the Villero cru and are aged exclusively in stainless steel. Production is extremely minuscule with under 1000 bottles made per year however, tracking some down is well worth the effort. The 2017 version has aromas of dark blackberries, roses, and tar while the palate is packed with strawberries, mulberries, blueberries and dried herbs. Impressive structure with mouth-drying tannins and snappy acidity leading to a long, tongue-smacking finish. Capable of aging? Yes, and probably would be an interesting one to follow over the next five to ten years. That being said, these are really meant to be consumed on the younger side while we wait for the Barolo’s to mature 😉. This bottle was paired with the “kamikaze” lasagna we got last night from Au Courant which, as it happens, was also my source for this bottle. — 10 days ago

Hermes, Arden and 8 others liked this


Brunate Barolo Nebbiolo 1990

Now largely tertiary of course, dried leaves and dates. Still plenty of structure. Don't see many of these around!

Looking forward to listening to Antonio Galloni chat with Luca Currado of Vietti via Zoom on Monday. https://zoom.us/j/347846425?pwd=eWVOdWdaejlLTEowaWNSbE9RMm5ZZz09
— 2 months ago

Matt, Dick and 40 others liked this