Mary Grace Chapman

9.0

Super Tuscan recommended by our server. Full-bodied, wonderful with pasta. Charming restaurant, hidden gem in midtown ATL with wonderful company @Kelly Thompson — 10 years ago

with Kelly

Mike Stanford

9.3

Rockin calostoga cab - wait another year on the '12 and see how it settles in. Fine Wine Connections in Atl snagged these for me — 11 years ago

Marissa Reibstein

9.1

I never knew I could love chateanuf du pape so much! Sampled at ATL food and wine Fest — 11 years ago

Marissa Reibstein

8.9

Dirty and sexy in all the right ways. Sampled at Texas Blind Tasting at ATL food and wine fest — 11 years ago

Jeff Valente

9.3

ATL dinner at luminary 3/15 — 11 years ago

Lucky Girl Wine Club

9.0

Loving this California producer right now. You may see their Zinfandel in the ATL market. Winemaker Morgan Twain-Peterson is the son of Ravenswood founder Joel Peterson. They're working with multiple old vineyards in CA making gorgeous Heritage single vineyard wines (vineyards a blend of varietals). — 12 years ago

Wynne Peterson-nedry

9.5

1.2 acres of slatey-bubblegummy-acidity. lovely! thanks Rian! @Canoe ATL — 12 years ago

Melissa M. Sutherland

Importer Winebow Wines

9.7

Happy ATL clients. Aged Greco di Tufo astounds. — 13 years ago

Candy Dodson

9.8

Had in ATL at BPT dinner — 13 years ago

Lucinda Guinn

9.7

South City Kitchen in ATL. Smooth and bubbly! — 13 years ago

Gwen Kasprzycki

9.1

Had this at the PF Chang's in the ATL airport. Very delicious. — 10 years ago

Adam Wills

9.3

NYC > CARTEGENA > NYC > ATL > BAMA > ATL = MAGNUM — 11 years ago

with Mary and Stephen

Marissa Reibstein

8.9

ATL Food and Wine Fest — 11 years ago

Marissa Reibstein

8.9

Lovely rose! Need to look for it in NYC. Sampled at Texas Blind tasting at ATL Food and Wine Festival — 11 years ago

Blair Ridder

9.4

Extracted and deep. Not jammy but full of ripe red fruit.

Atl airport, bringing second half of the bottle for the flight. #milehighpinot — 11 years ago

with Karyn

Karan Vafadari

8.9

Good
Barcelona restaurant in ATL — 12 years ago

Marshall Parrish

9.7

Special occasion chard. Snowmagedon atl '14 part 2 is special enough! — 12 years ago

Melissa M. Sutherland

Importer Winebow Wines

9.6

Liking these ATL folks. Just the beginning. — 13 years ago

Ninad Patel

9.5

Atl, partner — 13 years ago

Lucinda Guinn

10

The Spence in ATL. French deliciousness. — 13 years ago

Michael Mathews

9.0

In at ATL with the Jonczyks...did the Georgia Aquarium today....absolutely wonderful. #Families — 10 years ago

Sara Carroll

9.5

With Laura in atl airport @oneflewsouth this is amazing, although it's not quite the right wine for sushi though! — 11 years ago

Marissa Reibstein

9.4

One of, if not my favorite wine from ATL food and wine Fest. Dreams of a France road trip... — 11 years ago

Marissa Reibstein

8.9

Always a good idea. Classic Rioja. Sampled at Texas Blind Tasting @ ATL Food and Wine Fest — 11 years ago

Abe Froman

9.3

Scoob & steve watching aTL VS WASH NBA — 11 years ago

Ross Gilmore

9.0

$$ wine while in ATL. Pretty good. — 11 years ago

Mary Wills

9.0

85 in ATL cooling off with a lil rosé — 12 years ago

Michael Kunz

9.8

ATL Snow Day 2014 — 12 years ago

jarred gild

Head Wine Buyer Western Market

9.4

so f'n good. bottle-fermented pignoletto. read about alberto tedeschi on the louis/dressner website: "I'm just getting started: my parents have other jobs, so I'm starting from scratch! We work organically in the vineyard, and it's very important for me to work traditionally in the cellar. And even though I'm renting my vines, I'm ok with that because they produce quality grapes and I can make the wines I want to make. These are fresh wines with great acidity, that can be drank young, but can also age in bottle for quite some time. I am also proud to make GOOD territorial wine; most consider Bologna wine to be an industrial product, and most of the time they are right! I only work with Pignoletto. I drive the grapes (which are in boxes) to the cellar in my van. I then do a direct press; Pignoletto is thick skinned and very tannic, so it's important to be gentle. After that I leave the juice outside overnight, then I rack it to stainless steel. The natural fermentation begins, then nothing! After three of four days, I re-rack the wine back to old oak barrels, where they stay on the lees for 12 months. That's for the Bellaria. For the frizzante, the fermentation and aging is in stainless steel (almost a year). I take a bit of must (which hasn't fermented) I've kept in the fridge, and add it to the still wine, then I bottle. The sugar of the must then begins the refermentation in bottle. It's a really typical way of making wine in our region. In Emilia, we are not famous for rich, big wine. We are country folk! We make easy, drinkable wine made to enjoy in the moment." — 13 years ago

Lucinda Guinn

9.8

The Spence in ATL. Oldest winery in the world. Amazing Austrian gruner veltliner. — 13 years ago