Ray Vanderhoff

9.3

Light ruby color with some orange around the rim. Aromas of dried red berries, dried rose petals and asphalt. More black fruit (plum/blackberry) on the palate with beautifully integrated flavors of dark chocolate, roasted nuts and vanilla. Touch of spice on the long and smooth finish. Beautiful balance and structure. Powerful yet elegant at the same time. Such a pleasure to drink. Outstanding vintage! Thank you for serving this one, Keith S! — 10 months ago

Joe Weinberger

9.0

Solid pizza wine 🍕 — 3 years ago

Ivor

9.0

Very young with strict tannine structure and limited tertiary notes. Good dark Cab fruit and acidity but a bit short on the finish. Good match with home cooked venison steak. — 4 years ago

Dana Brown

9.1

Memorable! — 6 years ago

James Forsyth

8.9

Barolo and barbecue. Why not. This is a simple version of the classic. Lighter in profile. Floral and strawberries too. Tastes like it was made a few miles north in Alto Piemonte. — 8 years ago

Saul Schwarz

9.2

Full bodied, good tannins with dark cherry tones — 9 years ago

Michael Meyer

9.1

Their flagship. Not up to Caprai standards but very good. — 9 years ago

Peter van den Besselaar

9.0

Vintage 2023 | Juicy and very quaffable grechetto. Each time I taste this brings me back to a visit to Arnaldo Capraï in Umbria. It is a emotion wine to me. Paired with a schnitzel. — a year ago

Ray Vanderhoff

9.2

Interesting Single Vineyard Barolo! Very “Pinot Noir-like.” Light ruby color. Intense aromas of rose petals and violets. Red cherry/raspberry fruit on the palate with hints of tar, spices and menthol. Well balanced acidy and extremely soft tannins for a Barolo. Great sipper! Not traditional-style Barolo. Thanks for sharing this interesting bottle, Kase! — 2 years ago

Chris MacLean

9.0

The Oracle of Mecoli was right, as always. This is the best 6 euro supermarket wine on the Italian market. — 6 years ago

with Andrew

James Forsyth

9.4

The Arnaldo Caprai 40 Anni Vigna del Lago Sagrentino di Montefalco is, like its name, a big boy. Plenty of grippy tannins here, as one would expect, but certainly not too ferocious to prevent great enjoyment. Dark fruit, Christmas spice, tar and pepper all combine beautifully. This wine has a long way to go. — 7 years ago

Michael Meyer

9.2

This was utterly charming. I asked what was in it, but I guess it's a "secrete". — 9 years ago

Richard Lewis

9.5

Smells like a dusty old library (which is lovely), fruit is still quite present, strawberry and red cherry, though showing age. Phenomenal. — 9 years ago

with Lynne

Adam Gäfvert

9.1

Even after a few years of bottle age this is very tannic. And this blend only has smaller part Segrantino! Would benefit from more cellering, for sure. It’s rough but feels very well made. — a year ago

Joe Fischer

9.1

A beautiful peach color with aromas of peach, citrus, rose, and yeast. Yeasty and a bit berry on the bud. Very nice overall!!! — 2 years ago

Vin d’Ottawa

9.0

Acidic. Melon and dragonfruit. My first taste of Piedmonte’s Nascetta grape. — 3 years ago

with Gillian

David Wanek

9.6

Loved this wine. So much to unpack - firm tannins, plush textures, wide range of scents on the bouquet. Really fun wine and incredibly well made. Like a mix between Masseto and a not too sweet Valpo or Amarone — 6 years ago

Hans-Ole Jochumsen

9.4

Sotto Vento Feb 2018 — 8 years ago

Michael Meyer

9.2

Thanks to @Delectable Wine for a quick turnaround on ID-ing this relatively obscure cuvée. Caprai does amazing things that go way beyond his flagship Sagrantinos. Here is a 100% Umbrian Pinot Noir, made only in certain vintages. The varietal expression here is unique (a good wine to stump blind tasters) - richer and more powerful than you’d expect, with bluer fruits and higher tannins too...almost like a Bdx. — 9 years ago

Livio Pastorino

9.5

Un vino de Umbría región al centro de Italia, por lo tanto no tiene influencia marina. Este vino lo abrimos la semana pasada lo degustamos con un guiso de carne, con arroz blanco, como no terminamos la botella lo guardamos en el refigerador y al día siguiente lo acompañamos con unos spaguethis con pomarola, quedo muy bien con nuestro menú, buen domingo! — 10 years ago