Rosamund Greiner

9.5

Lovely light summer red! — 3 months ago

Norma Normington

8.9

Sweet wines are normally not my favorite but I wanted to try this and expand my palate and I wasn’t disappointed 🙂 it has a nice flavor and is not bubbling at all. A good wine for a great price point which balances out the table. — 10 months ago

Kai Wright

9.2

This is weird, but if you read NK Jemisen’s Broken Earth series, and you think about the all-powerful onyx obelisk—that’s what it feels like I’m drinking. Overwhelming in every way—Big, bold, ripe, boozy. But balanced and smooth and soft like velvet glove. I just fall deep into the glass and wanna stay there. The dark, juicy fruit — a blackberry/blueberry cobbler comes to mind—lingers forever. — 4 years ago

Mario Medina

9.2

Quite good, bought on a whim, surprised by its bouquet. Dry but hints of fruit — 5 months ago

K. Ross

8.9

14.8% abv. Tasty. Dark thick fruits taste. Intense but pleasant. — 2 years ago

Katie Glomb

9.5

One of the best! — 4 years ago

Yi-Fen Li

8.9

Sunnyvale Murphy second bottle durif lynx @ vino vino — 4 years ago

Peter van den Besselaar

8.9

Vintage 2022 | pear blossom minerality — 7 months ago

Robert Torretti

9.0

Nice to have this wine again after 11 years. Visited the vineyard in Chile in 2011. A bit too international in profile; I prefer their regular Syrah. A little watery at the start, but then gets more intense and flavorful in the mid-range and after taste. Enjoyed with a burger at Wollensky’s Grill. — 2 years ago

Delectable Wine

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9.4

The 2017 Sassicaia shows the natural richness and intensity of the year while retaining its mid-weight sense of balance and overall poise. A burst of super-ripe red cherry/plum fruit makes a strong opening statement. Mocha, cinnamon, leather and dried herbs appear later, adding aromatic lift. The 2017 is a fairly immediate Sassicaia. Even so, it has enough energy to drink well for a number of years. Production is down 35%, a combination of naturally low yields, dehydration on the vine and then selection in the cellar. Most of the fruit comes from the estate’ hillside vineyards, older parcels that resisted the conditions better. (Antonio Galloni, Vinous, January 2021)
— 4 years ago