Jeremy Pollard

9.4

First taste of the 1er after having collected a few different vintages over the years, along with consuming plenty of their bargain priced Hoddles Creek Estate pinot noir. It’s a cracker. Drinking gorgeously now, having had a few years to integrate. Was having too much fun wolfing down tasty pizza with friends to make detailed notes, but it was certainly a pleasure to drink. — 7 months ago

with Sam

Peter Sultan

9.0

Tasted blind, friend thought French, Sancerre- the elegance is, but has a slightly viscous body ( which for me is more Viognier, but what do I know about Marsanne? ). Quite delicious, & subtle. Lemon grass, our Aussie adventures continue. About 20$. Good value. — 5 years ago

with Paul

Rufus King

8.9

Balanced Cabernet Sauvignon from Dave Matthews, light with grape flavor and low acid and tannin, at Dirty Water Pizza Co. In Back Bay, Boston — 5 years ago

Scott@Mister A’s-San Diego

9.4

Second best rotating IPA that Pizza Port has debuted in the last few years. West Coast styled IPA. 16oz can. — 2 years ago

Todd Anderson

8.9

Overly ripe and fruity. Like drinking Port, which is a great thing, but I wanted a dinner wine. If you want dinner wine, age another 10 years. If you want CA Port, enjoy now. — 3 years ago

Le Trevs Smith

9.6

Delicious sweet red with notes of port. — 5 years ago

Graham

9.0

Hint of caramel/tawnyness to it. Very good. — 5 years ago

David T

Independent Sommelier/Wine Educator

9.1

Perfect pizza wine four hours decanted. Vicolo Corn Meal Goat Cheese Pizza with our fresh ingredients.

The body is round, rich & lush. The structure, tension, balance & finish still need 3-5 years plus years to truly shine. Slightly sweet & sour & floral, dark cherries, ripe blueberries, dark plum, black raspberries, dark, slightly, sweet tarriness, anise, lead pencil, dry stone, dry clay, dark spice, limestone, crushed, dry rocks, nutmeg, clove, cinnamon, vanillin, fresh & dry tobacco, dry twigs, tree sap, dry herbs, savory meats, touch of pepper with candied & withering; dark, red, purple & some blue flowers framed in lavender & violets. Very good cool stream river acidity. The finish is still youthful (even decanted 4 plus hours) well balanced fruit & earth, ripe, juicy, elegant & it persists endlessly.

Even better in 3-5 years.

Produttori at the time we were there in the fall of 2015 was the 3rd largest European Co-op. It is located at the top of the town of Barbaresco, right under the church. We tasted there before going into Gaja down the street. Then, onto one of the best Michelin starred restaurants that is adjacent to Gaja we’ve had. 70 Euros lunch for two. The food was outstanding & rarely had that level of service. — 3 years ago

Janice in Livermore

9.0

At Bryan’s for a bbq pizza party — 5 years ago

Bob McDonald

9.4

In the Langtons Excellent category. A Shiraz blend from the Yarra Valley created originally by the enigmatic Dr Bailey Carrodus who has passed. Probably the first person in Australia to co-ferment Shiraz and Viognier. Always a delicious long living wine. — 6 years ago