Andrew

9.1

Lychee and pear on nose; taste is juicy lychee fruit with mid to low sweetness; bright and crisp acid; I do not taste the warmth of its 14% acid. Delicious. — 8 years ago

Aliya Carter

9.0

Pairs extremely well with manchego and Parmesan reggiano. Do yourself a favor and pair this with charcuterie plate. Zippy, mineral, with notes of pineapple, apple & lemon. Drinks well alone, better with fatty cheese — 9 years ago

Marlos Silva

9.2

Sem duvida o melhor custo benefício do Chile . Glou glou total — 9 years ago

Klaus Denecke Rabello

10

Sem palavras. Para saborear todo puro instinto do vinho com a alma e coração.

O vinho de despedida da relação com a Suíça CM. — 9 years ago

Spinning_spins

9.5

Spot approves, and so do I. Just revised my rating to 95. This vino keeps getting better after some air. Love the Alto Adige! — 10 years ago

Shaun Moran

9.0

Wow. A really great example of what time open can do for a wine. Minute 1: really tight and almost cheap. Minute 30: so open and smooth you would think you were drinking a great burgundy. — 10 years ago

Marcio Morelli

8.9

É inquestionavelmente um bom vinho mas bem distante do que busco beber hoje em dia. — 11 years ago

Alex Copetti de Araujo

9.0

Um fantástico vinho. Pareço estar tomando um chardonnay do Napa. Amarelo dourado, belas pernas.
No nariz, frutas brancas secas (pessego, pera, abacaxi), banana. Tostado (fermentado em barrica), baunilha e manteiga. Na boca, uma bela acidez e álcool equilibrado. Muito bom vinho, pronto pra beber. Parabéns ao Bettù, enólogo. Preço alto. — 11 years ago

Rafael Gomes

9.0

Um dos melhores vinhos portugueses que já tomei. Bem incorpado, com acidez adequada e alto teor alcoólico. Da região de Sado, perto de Setúbal — 11 years ago

Jeremy Coffey

9.5

Do as the #romans do. Always. — 12 years ago

Adrian Ferguson

9.1

Lovely balanced and complex wine - could do with a little more fruit forward, but solid choice paired with red meat — 8 years ago

Matti Jokelainen

9.1

You cant do anything but love this basic bottling from Cantina Terlan. Balanced, nice acidity, refreshing but serious. One year since my last bottle and this has kept improving. Will drink well for atleast couple of years. — 8 years ago

Ceccherini Cristiano

9.9

A journey to the centre of the earth and back, then on to the moon, knocking on the doors of Venus and all the other planets.
Very close to perfection.
Nothing to do with the Tuscan Vin Santo, more like a German TBA. Game of sweetness, freshness, density, viscosity, eternity and who knows what more. A must in your cellar to keep for special occasions.✌️❤️ — 9 years ago

Eduardo Wurzmann

8.9

Chardonnay do sim do Tirol. Boa acidez e tem corpo, boa surpresa — 9 years ago

Randy Fuller

9.3

Made by monks and farmed organically, although they do not have official recognition, this red wine is very dark, both in appearance and in smell. The wine's nose offers lovely aromas of blackberry and blueberry draped in savory notes of spice, herb and black olives. The palate is just as complex, with black berries, anise, a little tar and a trace of espresso. — 10 years ago

Joshua Thomas

Wine Director/Sommelier Prospect Restaurant SF

9.0

Kitchen wine Ed. I don't always drink Pinot Grigio, but when I do... I prefer Cantina Terlan — 11 years ago

David Wanek

9.4

Nominating this one as "hard to do better for the dollar" — 11 years ago

Levi London

8.9

I don't always drink sparkling wine, but when I do...I prefer Italiano. — 11 years ago

Joshua Chan

9.4

Savoury, nice tannins. Takes some time to open up, but beautiful when you do. — 11 years ago

Paulo Maia

9.8

Mencia que se pode beber, cepas velhas do alto. — 12 years ago

Alex Krause

8.9

Lovely bright light little alpine red fruits and perfumey goodness and not corked unlike the last 2 bottles. Why do people still use cork? — 12 years ago

Matt Duncan

9.5

Iron, lavender, honey, sour green candy. Opened up into very textured wine with mineral undertone. Unraveled after a few hours as young wines of considerable potential are wont to do. Easily a 10 year wine with fascinating potential for bottle evolution. — 8 years ago

Morgan Hunt

8.9

Changed my rating from a 8.6 to an 8.9. Baked the tilapia with mushrooms and paired it with broccoli and rice with salt and butter. Fantastic pairing. This wine went from a dud to having some great flavors. Drank the remaining half of the wine from yesterday. The food I cooked had some spice and the subtle sweet flavor of the Pinot made the wine a good pairing. Would recommend now.

Flavors went well with the pan cooked tilapia, Brussels sprouts and white rice. Didn't over complicate nor take the show. It was just there. Simple there wine. Don't taste much of the pear, but I do taste the grape. Would compare to a sparkling wine. By itself it tasted cheap with an obnoxious aftertaste. Didn't love it, didn't hate it. Just a relative that you know you have, but don't ever talk to. This wine reminds of just being at a party and no one knowing if you were there or left.
— 9 years ago

Dr.Meandor

10

Tasted January 2013

Unfortunately my notes were lost... But impression of the "best wine ever" is still in my heart ;) Do remember how we were sitting 1.5hrs after successful dinner to enjoy this masterpiece...

The color is intense ruby red; notes of cassis and blueberry blend with the shades of white chocolate and vanilla. Soft on the palate, many fruits and spices support the persistence. Elegant and balanced. — 9 years ago

CJ Bowles

9.2

With seafood homemade pasta. Delish. Do again. — 10 years ago

Bad Scooter

9.1

What do you think of the new vintage @Mark Raffa ? — 10 years ago

with Mark

Ashley Borg

9.3

Delicious and balanced cab. Slightly berry but mostly just grapes doing what they do best, giving me a delicate pillow of a classy ass buzz. Pairs well with sailors and other fine folk. — 11 years ago

Clayton Bahr

9.0

Wine flight 3: wine 1....bombed this one, always do w/ this grape — 11 years ago

Etienne Moly

9.0

Alto douro — 11 years ago

Davis Smith

Sommelier Acquerello

9.3

Italy can do Summer of Riesling too. Acacia aged, super delicious and just a whisper of RS. — 12 years ago