Jay Kline

9.3

If the late Paolo Bea ever made a Brunello, it might resemble something like this. The 2008 Colleone BdM pours a deep garnet; slightly browning with some rim variation. Medium+ viscosity with no staining of the tears. Some light signs of sediment. On the nose, the wine is vinous with a mostly desiccated fruit profile: cherries, dried red flowers, tomatoes, balsamic, leather, and spices. Definitely some VA; “it must be Italian!” On the palate, the wine is dry with medium+ tannins and medium+ acid. The notes from the nose are confirmed. The finish is long and layered. I want more time with wine; it’s a story teller. This 2008, compared to the 2006 La Torre from the other night, just has a bit more structure to it and having enough experience with both vintages, that tracks. Drink now and through 2028. — 2 years ago

Jay Kline

9.4

Something quite magical often happens to Rafanelli Zinfandel after 10+ years of bottle age. I can’t explain it…but these wines begin to take on a more rustic, Old World feel. It’s as if they shift into an overdrive. The fruit is still big, beautiful and pure (no-doubt a testament to their rigorous selection) and yet they can often display a new energy about them which give them remarkable longevity. This bottle is perfectly representative.

Opened to celebrate my daughter’s 14th birthday, the 2009 Rafanelli Zinfandel pours a deep, practically opaque garnet that becomes more turbid the further we delved into the bottle (in typical fashion, this Rafanelli full of sediment). Medium+ viscosity with moderate staining of the tears. On the nose, bright cherry and bramble-like fruits, Asian spices, espresso and some black pepper. I do sense a touch of VA. On the palate, the wine is dry and with medium tannin and medium+ acid. The notes from the nose are confirmed…with a bit of added emphasis, it should be noted. There’s almost a Pop Rocks experience too…with the slightest effervescence pricking the tongue. And again, this is something that I would more expect from a non-interventionalist wine from Italy…certainly not from Sonoma. Hot take here…but this bottle reminded me of something from Paolo Bea (San Valentino) more than anything from Sonoma, let alone California. It’s just so wonderful. The finish is long and delivers minutes of pleasure.

As far as I’m concerned, nobody is making Zinfandel with the soul that Rafanelli does and the proof is in the bottle each and every time. Of course, they are delicious when young but with age, these wines become something else. Drink now with a decant (for sediment only) and through 2034. — 3 years ago

Ely Cohn

9.4

I tend to love the weird wines made from masters. Think Paolo Bea Arboreous or Joly Coulee de Serrant or LDH Rose.

Everything about this is artificially flavored candy. It looks like cherry lollipop and smells like red Kool-Aid and Robitusson. Tastes like watermelon Jolly Rancher.

Powerful and viscous as hell, even hot. I know these can age forever and I’d love to see an older bottle. Tons of fun. — 6 years ago

Nathan ratapu

9.3

Tannin rich and heady on the nose - this is a serious orange wine for red wine fans. — 9 years ago

Ryan Mullins

9.3

Mango skin, salted almond, ginger, exotic fresh ginger, roses. Tannin and grip. Reminds me of a clean Paolo Bea wine....terra de cuques means the land of the fireflies — 10 years ago

Andrew Marshall

10

Had to try — 11 years ago

Jay Kline

9.0

Popped and poured. The 2019 Antonelli “Spoleto” pours a slightly turbid, deep golden color. Yellow flowers, quince, and dried apricot with medium acid and a medium finish. Crushable. 1/2 the Paolo Bea at 1/2 the price. I’m shelling out for the Bea if I can find it. Otherwise, this is a nice alternative for sure. Drink now and over the next 5 years. — 2 years ago

Loren Gesinsky

9.4

Not as delightfully savage as Paolo Bea. But still recognizably a powerful sagrantino. — 2 years ago

Jay Kline

9.5

Having some previous experience with this wine, I knew it was going to need some significant air so I opened the night before and Audouzed until just before our dinner of Cacciucco (a traditional Tuscan seafood stew). So we’re talking close to 20 hours and I think that was just about perfect.

The 2018 “Harenae” pours a deep ruby color with a translucent core. No signs of sediment. Medium viscosity and just a slight staining of the tears. On the nose, well…I’m already swooning. The freshest Morello cherries with a mix of Tuscan herbs, black tea and dry earth. On the palate, the wine is dry with firm tannins and quite a stiff spine of acidity too. Again, the sour cherry fruit is predominate but it’s so perfectly ripened. There’s other crunchy red fruits too: some cranberry and some pomegranate along with some limestone minerals. The finish lingers for well over a minute.

It’s been 15 months since my last note on the 2018 “Harenae” and I find myself just as smitten as I was in late 2020. I’m captivated by its energy and purity of expression. Evolution has been slow and considering the structure, I fully expect this to be drinking well for at least another 8-10 years. But the freshness is really quite something to behold so I have to recommend getting that experience for those who are curious. Just give it plenty of air before you settle down with it. For what it’s worth, we drank this alongside the 2015 Paolo Bea “Santa Chiara” and both were a lovely accompaniment to the Cacciucco. — 4 years ago

Houdad Javidnia

9.2

Between this and Paolo Bea, I’m turning into a big fan of Sagrantino. Giving this wine time to open up may make my rating even higher. This wine is a good match for beef and other game. — 7 years ago

Fraser McKinley

9.2

Tart and tangy, a Suisun rendition of Paolo Bea Sagrantino - 2011 — 10 years ago

Luca Pasquinelli

9.5

Il Censo, terre siciliane Bianco Catarratto 2012 from Palazzo Adriano Sicilia.....with the help of Paolo Bea. — 11 years ago

Robert Lim

9.2

Seriously insane and on par with some offerings I've had from the mighty Paolo Bea #mindblown — 11 years ago

Jay Kline

9.4

This was poured into a decanter about 30 minutes prior to service; no formal notes. This bottle of 2013 “Ribolla” was poured alongside the 2012 Paolo Bea “Arboreus” and they we remarkably similar. The Gravner pours a burnished gold color and was more dried apricot than peach (Arboreus) along with honeysuckle, marmalade and nuts. As with the Arboreus, this is a mind expanding wine, super complex. You could hold and drink through 2030 but why would you want to when it’s this great right now?
— 2 years ago

Paco Suro

9.2

High high QPR. #palmcitywine — 3 years ago

Martinez

9.0

Unpretentious, easy-drinking blend of Sangiovese and Ciliegiolo by Paolo Bea - benchmark producer of natural wines - and the nuns at the Cistercian monastery in Vitorchiano in Lazio (coenobium is the Latin for monastery). Fermented with wild yeasts. Pale, slightly cloudy cherry color. Red fruit (cherry, strawberry jam) aromas and flavors. Earthy and floral notes and a hint of tobacco and herbs. Fruit-forward, medium bodied, great acidity. Nice rusticity. Very pleasant — 4 years ago

Jay Kline

9.4

We opened a 2014 Paolo Bea “Santa Chiara” that was horribly corked and we were so gutted by the experience that we decided an immediate and measured response was necessary to make up fo the tragedy. So we opened a 2016 Granato. Aaaaaand, this was an absolute show-stopper for everyone who got to try it. Bright red fruit, minerals, and sex. Drink now with patience (last glass was best) or hold out for more. — 6 years ago

G

9.5

Deep Fruit. Having some cigar box notes. Actually some similarities with the paolo bea! — 9 years ago

with Ashley and Rusty

Noah Chasin

9.3

Saline, olive-y, abrupt finish, no excess alcohol. So weird and wonderful. — 10 years ago

Luca Pasquinelli

9.4

Il Censo Njuro Perricone 2011. Another surprise from Sicilia! With a hint of Paolo Bea....can't you tell? 😜 — 11 years ago