Norman Gennaro

8.9

Fernando De Castilla Antique Amontillado Jerez Xeres Sherry, Spain NV. He told me this would be sour and fade. It did but still didn’t love — 5 months ago

Sarah

10

Met a fabulous couple representing this winery at the Uncorked KC event. They told us about the history of this winery and the awesome owners. This particular wine was so inviting and bold. Hints of tobacco, blackberry and leather, this wine is going to be a staple for us! — 2 years ago

with Chris

Evelyn Manlove

9.2

Described to me as an easy drinker but with enough interest to chew over with grassy, herbal notes. I found this to be spot on. I was also told it's a grape usually used in blends, but put center stage here. That intrigued me. I really enjoyed it and hope i come by it again. — 3 years ago

Meg Herring

9.4

GG magic from a producer close to my heart. I might be biased 🤷‍♀️ My first bottle of their wine was one my BFF gave me from a trip to Germany. She gave it to me the day she told me she was pregnant with her first baby. So i got happy news and to drink the bottle myself 😆 — 3 years ago

David T

Independent Sommelier/Wine Educator

9.5

Bruce Phillips and his wife were pouring their 2021. Talked w/ him at length. Very nice couple.

The 2021 showed well young with room for improving with 10-25 years in bottle and beyond. It showed some evolution, wasn’t all primary. Elegant, very well balanced with excellent structure and finish. Drink 2033-45 properly stored.

The general Napa consensus on 2022 vintage will be a story of did you pick before or after the 6 days of extreme heat during the harvest window. One producer told me his would add 5% of 2023 to some of his 2022’s, which is allowed. He mentioned that he was going to add 15%. But, I think he just misspoke? Get ready for an amazing 2023 vintage from Napa. It was a cooler, not hot-hot, which was a near perfect growing season for long slow even ripening. Some say a vintage of a lifetime and others would only say exceptional.

The Saturday-Sunday Pavilion tasting at Pebble Beach Food & Wine is an excellent four hours to taste a lot wine, taste curated dishes from chefs from all over the country and meet the people behind the bottle. These short ribs were one of the top two or three things I tasted at the Pavilion Saturday. — 8 months ago

Ceccherini Cristiano

9.3

1630 bottles produced
Old school natural wine
Niccolaini was the avant-garde of the movement without ever being in it himself.
I got told stories of a farm with no electricity perhaps a decade ago or so
Massa Vecchia is appreciated for all its labels and you can find out which one is your favourite
Personally i am not a rose drinker, but i knew i wasn't going to be disappointed here
This is more like a Valentini cerasuolo d'Abruzzo, but even more extract, i dare to say if you sell this wine for a red nobody would argue.
It's funky to start, it gives you cola and china and its fresh and fun, plus very long and mineral.
Quite earthy perhaps not a precise fruit to define, but real good altogether
For my understanding this is the last vintage made by Niccolaini' daughter in law as a winemaker and i keep a bottle of the next vintage..i am very curious to how he has come back to his captain seat. — 3 years ago

Mike Saviage

9.6

Tasted blind. Reddish tawny and young looking. Intense nose. Notes of raspberry, rhubarb, camphor, mocha, Asian spice and dark soil. Rich and intense in the mouth. We’re told this was given lots of air – which led guesses to be red burg more in the late 90s or 00’s. The reveal was exciting as none of us have had a bottle from this vigneron before. Super high quality juice, still on it’s upward climb. This juice will be around, giving pleasure to those that have it, for another decade or two and will undoubtedly improve with more age. — 4 years ago

Thomas Faith

8.9

Took a while to come out but when it did it was excellent. A few too many high notes and spice to be a higher score and the nose wasn’t my favourite. Cherries and cigar box on the nose, morello cherry on the palette. All told, I’d certainly recommend it, perhaps I’d give it another 5years though. — 2 years ago

with Penelope and Isabelle

Adriana Fabbro

9.5

Not sure if the ‘07 was the best in the comparative line up (12,10,07), but it was the most generous at the moment and the glass I kept returning to and the bottle I wanted to take home and drink now (yes, even though it *could* hold for another decade or two, why wait?)

Incredible aroma: black cherry (fresh, ripe and also developed with some baked), underbrush, fragrant mint/eucalyptus, balsam (old wood oil quality), fragrant cedar.

‘12 (we were told) was a similar vintage to ‘07, easy going. The wine was a younger version of the ‘07: riper tannins, and similar flavor/aroma notes etc — just not as expressive & developed yet. More fresh black fruit, licorice spice and cassis.

‘10 perhaps the most restrained and elegant of the line up, but based on the tannins (still very intense and even a little rough of the finish) either needs the most time to come around or a rib-eye. This was a more challenging vintage (heavy rains early on) but I predict the wine will be just as good - if not better - than its peers with time. — 2 years ago

Ira Schwartz

9.2

Back in the day a friend and I went in on 2 cases which got us a nice discount and I think we paid about $23 a btl. I was clueless back then and finished my case rather quickly. Fast forward my friend called today and said I’m having people over for dinner on Friday take a look at my inventory and let me know what you think I should serve. I was shocked to see he had almost a full case left. I told him I think this would be a great choice if it was alive. Why I say it’s always good to have great friends. He sent a bottle over for me to try. I was very happy to oblige. A pristine bottle with a great fill. When I took my first sniff , I was immediately taken by the scent of green peppercorns and earth. The flavor profile was that of currants, plums, a hint of olive, tobacco and mostly resolved tannins that combined to provide a surprisingly long finish. Simple joys!
PS, I would decant for sediment but would return it to the bottle because I found extended air time was not a friend. — 3 years ago