Always fun to be introduced to a new varietal…at least to me. Just OK. — a month ago
Outstanding! Dark fruit(s)…Black Tea…Smoked Meats…Charcoal…And?…way too young to really tell. But, one thing is for sure..a definite cellar addition. — a month ago
Probably won’t try again but it’s still a lot of fun. (Paired it up with chicken feta meatballs and Israeli couscous.) — 12 days ago
Day One: Very plump /Very ripe …easy drinking Maconaise pinot noir. It serves its purpose. Day Two: Twenty-four hours of aeration have pushed a 7.9 to an 8.0. Well done! — a month ago
A delicious wine/food pairing—pasta with fish sauce. (Stanley Tucci: Searching for Italy. S2 E8-Liguria.) — a month ago
Wow! Fifteen years in and with years to go. Bold as hell with a grip of mature mahogany that seamlessly integrates with the dark (and I mean dark) fruit. An hour decant is absolutely required and then match it with any red meat you fancy. This is excellent stuff and punching well above its class. — 2 months ago
Why I don’t more often drink Nero D’ Avola always escapes me. I’ll have to change that. (Gulfi is my favorite producer.) Paired nicely with Spaghetti alla Nerano. — 23 days ago
Way too rich for its own good. I’ll come back tomorrow and see where we land. (OK…near twenty-four hours in. Still too chocolatey with an added thimble of black ink. Or, is that cassis? No matter. Just not doing it for me.) I hear the latest vintages have been quite successful. 😃 — a month ago
Not for me but nicely washed down a tasty shrimp Pad Thai. — a month ago
Timothy Lynch
Everything in sync. Juicy-fruity with whispers of smokey spice and fruit. Pop and pour is the joy of this Malbec…along with any grilled meats that tickles your fancy. Not for the cellar but definitely a contender for LA’s 2024 BBQ red. — 3 days ago