Phil Kessling

9.0

I love that the vineyard is a mix of very old, middle aged and young vines. When an old one dies, they plant a young one. One of the best values in Etna Rosso. Mix of black and red fruit, little tannic, smoke and fire on the finish. — 4 months ago

John Bratincevic

8.9

Nose: dark berries, warm spices, varnish, some plant I can’t identify, plum. Some tobacco?

Taste: tasty, but not as good or as interesting as the professional reviews claimed. Seems one dimensional to me - regular inexpensive bordeaux. Medium weight, a little bitter - a little vegetal, even - perhaps it needs more air or age. Was hoping for more, given the price ($22?) and praise. Won’t bother again. 89. — 2 years ago

Bob McDonald

9.5

Light Ruby in colour. A gorgeous nose of dusty red and black cherry with Five spice, decayed plant matter, sous Bois. I could sniff this for hours. Tastes way more youthful than 12 years with a solid core of red and black fruits which is gradually releasing - finishing with silky tannins. A few hours later that earthy red fruited perfume just keeps on giving. Only 2 barrels made, so, about 40 dozen. — 3 years ago

Katy James

9.0

Tomato plant on the nose, strawberry on the palate. Very different from other Provençal rosés in a good way - much more depth and flavor but still light and refreshing. — 9 months ago

John Bratincevic

9.1

NOSE:cassis, black cherry, leather, both baking spices and savoury herbs (like nutmeg and bay leaf). Plum and mulberry. Nutty vanilla. Smells like proper, grown-up wine - though not especially heavy.

TASTE: initially very good. Dry, bitter cassis, cherry, herbs, medium weight with nice velvety mouthfeel - but not a lot of the other fruit from the nose (more air improved). Tannins bring a long, dry, bitter finish - sticks on the tongue- burnt-plant. There’s a bitter herbaceousness that is almost like straight cassis berries (which I have in my backyard, so speaking from experience) - very elegant in its way. Went very well with steak and smoothed out with air, the dark fruit became more prominent...I think a long decant is in order. Many different impressions here … real stuff. 91-92. — 2 years ago

Steven Beishuizen

9.0

I like this. A nose of restrained gooseberry and tomato plant. On the palate, it's more of that with a dry, powdery feel rather than anything cloying. We had an awesome pairing for this one which made good use of the wine's acidity... A creamy mushroom and miso spaghetti... Superb pairing here. — 3 years ago

with Anita

Tom Casagrande

9.1

Tastes like a Syrah from somewhere in Santa Barbara County, which is not a bad thing taste-wise. But I’m always puzzled when European countries plant grapes that are indigenous to other countries. That aside, it’s very good. Nose is complex, with animal, vegetable, and mineral qualities (plus some nice fruit). There is an intense iron quality, cured salami, ripe boysenberry, and a little tobacco leaf. In the mouth it’s dark and rich, but the tannins are well integrated and unobtrusive. Acidity is a little lower than most Northern Rhônes, but enough to maintain balance. Despite my predispositions, I like it. — 2 years ago

John Howard

Harvest production at Hirsch and Cobb Wineries

8.9

Trippy. Smells like a pea plant. Good. — 2 years ago

Sipping Fine Wine

9.0

After pressing dried grapes from making Amarone, Valpolicella wine is passed over the still warm skins of Amarone for 2nd alcoholic fermentation, increasing the alcoholic content, aromas and color. Blend of 85% Corvina, 10% Rondinella, 5% Oseleta. Deep Ruby with aromas of sweet dried berry fruits and pepper spice. On the palate ripe blackberry, currants and sweet cherry with complex spice. Well balanced with acidity and alcohol, full-body with soft tannins on long finish. Nice value. — 3 years ago

Steven Beishuizen

9.1

The 2018 is once again a very herbal expression. On the nose, tomato plant is already making itself known along with pear and starfruit. Bright and alive but with a palate again showcasing that tomato plant and green fruit. Not overly acidic here. — 3 years ago

with Anita