Sipping Fine Wine

9.1

In Roman times, the estate belonged to a family called Figeacus, main villa stood on the site of the present château. Traces of the original pipework remain. A nice blend of Cab Sauv, Merlot & Cab Franc with berry fruit aromas, cigar box spice and floral notes. This 2nd wine shows flavors of blackberry and cherry with tobacco spice & oak on soft fine tannins. Full-bodied, long finish ending with fruit and earthy mineral. Need short term cellaring. — 25 days ago

Peg Hanssen

10

A fabulous find!! Grasevina is a dry, fresh, aromatic white wine with apple-like notes. It’s typically considered to be a neutral and easy-drinking wine. The everyday wine of Central Europe, Grasevina is also known as Welschriesling. Recognizable features of the grape are its acid and slight almond-like bitterness. Belje began in 1697 when Roman Emperor Leopold gifted the estate to Prince Eugene of Savoy. The wine is straw yellow with hints of light green. The wine itself is beautifully fruity and flowery, fresh and crisp acidity that resembles citrus with the slightest hint of sweetness. This wine is well balanced, finishes with a beautiful orange peel note and a nice bite. An exceptional food-friendly wine that is unfairly overlooked and underappreciated.  Surdyks March 2023 $13.99 (Reg $16.99) — 2 years ago

Luis Arguero (@winefromAtoZ)

9.0

Cincinnato ‘Pollùce’ Nero Buono 2018: Medium-body. Medium acidity. Medium tannins. Made from 100% Nero Buono, an ancient grape varietal from the Lazio region of Italy, this wine offered an intense, deep purple color due to the skin and the juice. Primary flavors were dried red fruits, dark fruits, plum, raspberry, blackberry, herbs & earth. The finish was noticeably dry & smooth. Overall, a very nice expressive wine showcasing a great mix of fruit & terroir. A exceptional find and a great pairing for our authentic Roman flatbread called pinsa. Roman food requires Roman wine! Cheers🍷 — 3 years ago

Alyssa Hague

9.0

Sicilian red from Bad Roman. Medium bodied. Sharp at first, but good once it had time to breathe. — 3 months ago

Scott@Mister A’s-San Diego

9.4

1998 vintage. Been waiting to taste this one again for over two decades. 1998 wasn't the best Napa Cab vintage. The best 98's were generally mountain fruit-like the Dunn Howell Mountain. When this was released back in the day, it was brawny, taut and tannic but still maintained balance. This Montelena 1998 Estate Cab was better than nearly everyone's 1997 (an acclaimed/excellent across the board) Napa cabs back then. FF 23 years later...surprise! Some things haven't changed. Decanted and tasted after 10 mins, 30 mins and 2 hrs. Excellent fill and cork. Throwing respectable sed. Massive color. Great aged, leathery nose. Still medium heavy bod. Baking chocolate, ripe plum and grilled beef in the flavor profile. Consistent performer through the entry, mid and back palate hoops without drop-off during the ceremony. Tannins still evident but well-integrated with the abundance of fruit. Not improving but this is rock steady and in a very sweet spot/top of the bell curve for at least another decade. It was worth the wait. 6.29.24. — 6 months ago

Doug Sayed

9.2

Slightly spicy red and blue fruits, excellent structure and balance, and a nice finish. Drinking well now with a brief decant. — 3 years ago

Sarah Oettel

8.9

Added at Coast Range. — 3 months ago

with Matt

Albert Phelps

9.0

Very interesting Cabernet. For me licorice up front. Not a long finish nor overly tannic but nice and smooth. — a year ago

Boris Mathiszik

8.9

When in Rome, drink Roman wine. This is a nice table wine - perfect for dinner here on our first night. — 3 years ago

Stephen Redenbaugh

9.2

Neal rosenthal does it again....medium gold in the glass..12%...aromas of cut green grass, ripe plum, savory herbs. Round, vibrant acid-forward, bringing in a touch of green bitter stem on the finish. Perfect with simple lemon/fennel halibut, Roman artichoke, and fluffy gnocchi with lamb sugo. Long, lingering finish... so many great Italian high acid white varietals. — 4 years ago