Adriana Fabbro

9.3

Really loving this hearty (deappellated) Etna Rosso with cavatelli smothered in lamb & beef ragout. A little tannic and stilted at first. This is a wine that needs food and a bit of of time after opening to relax and unfold. So many layers here: Carob, bay laurel, baked tomato, dried Mountmorency cherries, a touch of smoke/ash. Rustic, yet polished and sophisticated. — a month ago

Adriana Fabbro

9.3

In the sparsely populated camp that believes Condrieu can age. Sure, after a few years it’s less aromatic, showy and fruity, but there’s still more than enough lovely apricot happening, along with a lovely honeyed and waxy thing going on. More mellow and integrated and probably better with food — black truffle, asparagus and lavish amounts of butter. — 3 months ago

Adriana Fabbro

8.7

Honestly, pretty disappointing. This was one of the better Champagnes I had last year but the recent bottling (21 base — the terrible frost vintage) is sour. Filmy finish. Maybe some VA or EA? Maybe just a bad batch / shipment? If not, im shocked Bereche would release this given their sterling reputation. — 6 months ago

Adriana Fabbro

8.9

Fun little wine. Surprisingly dark in the glass. Zippy and tropical (guava, passion fruit, lychee, citrus zest) with a touch of bitter underripe / greenness on the finish. Oh, and there’s a unicorn in the label. What’s not to like about that? — 2 months ago

Adriana Fabbro

9.2

It just tastes better in France. All stones at first; near the end of the bottle and warming up before the fruit showed up. — 3 months ago

Adriana Fabbro

9.2

I don’t normally give two f&cks about “funky” skin contact wines (ok, yes I do — but you know, relative to the general hype), but when I do, I (generally) trust the Friulans, Georgians and Slovenians. Apricot, wet gray stone, tumeric and a pinch of caramel, orange marmalade and nutmeg.

2018 vintage. Still hella fresh, but learned. showing such resolve and length. It’s a journey.

I know nearly nothing about the Traminec grape but am keen to learn more. — 6 months ago

Adriana Fabbro

9.2

The type of glou I can do.

Addictive. Juicy. Balanced. Blackberry, white pepper, cinnamon, watermelon, bubblegum, cardamom, red currant, stemmy goodness.

It’s grownup candy, but make it chic. — 7 months ago

Adriana Fabbro

9.0

Bottle fermented sparkling Marsanne. Zippy Granny Smith apple. Fino sherry - doughy and a touch oxidized (but sorta in a good way) meets Cremant. Freshness abounds. Great aperitif wine. — 3 months ago

Adriana Fabbro

9.4

Came to the Rhône to drink Syrah and stayed for the whites. — 3 months ago

Adriana Fabbro

9.3

Doing “research” for an upcoming trip. I was worried about the ‘21 vintage after seeing all of the photos of hundreds of burning smudge pots lighting up the night on the hill of Hermitage, but this is the second bottle (the first was a 21 Côte-Rotie on Christmas Day) that show it’s an excellent young drinking vintage for reasons I don’t fully grasp. An elegant, light-footed Cornas (do these words belong together?), a little lacking in midpalate stuffing and length but no worse for it. Opens up with time - garrigue, black olive notes, cedar chest, fresh black plum. Acid is fresh and bright but not harsh (not like the acid is on so many 21 Burgundies that sadly feel clipped and mean). Really damn pretty. The sort of wine that makes you truly sad when you get to the last sip. — 4 months ago