Michelle Beer

9.0

Classic cab flavors but moderate tannins. Very easy to drink, had with a grilled ribeye — 5 years ago

Matt Forester

8.9

Crisp pear and apple notes. — 6 years ago

Pekka Holma

9.0

Quite savory and mineral wine. Earthy. Medium bodied. — 7 years ago

with Nina

Sarah Ruth

9.0

Fresh sweetcorn, butter, dried apricots, slight salinity almost no oak. Very delicious! — 7 years ago

Juan Pablo Perez

8.9

Nariz: cereza, especies secas, cuero, tabaco, brea

Boca: Seco, Tanino M, Acidez M, Alcohol M/M+.

Muy buena nariz, pero en boca al final se queda un poco corto.

(Ballester) — 8 years ago

Karen Booth

9.2

Broc Cellars label and Tim says it tastes like Russian River pinot so yay! Super tasty. Good price point for a little splurge at $26. More please. — 8 years ago

with Tim

Sara Carli

9.0

Fresh apples and brea dough. — 8 years ago

KF

10

Super drinkable super affordable pinto noir. Santa Lucia highlands bottled in Berkeley Cali — 5 years ago

Virginia Thomas

9.5

Brea Going Away Dinner Osteria Langhe — 6 years ago

Paul Masson

9.0

Great to be living in the golden era of really good $20 hipster California wines. Sister label of Broc. 12.5% abv — 7 years ago

Juan Pablo Perez

9.1

Nariz: cereza, cuero, rosas, tabaco, brea. Buena nariz.

Boca: Tanino M+ aun sin resolver por completo, Acidez M+, Alcohol M/M+.

Lo guardaria algunos anos mas.

(Mendez) — 7 years ago

Juan Pablo Perez

9.0

Nariz: cereza, rosas, cuero, zetas, brea

Boca: seco, tanino M+, acidez M+, alcohol M/M+.

Comprado en Whole Foods; buen vino por el precio. Aun joven, debe dejarse en botella mas tiempo.

— 7 years ago

Philip Ginsberg

10

Caretaker 2.0. LOVE Paso Robles. — 8 years ago

Phil

9.2

I've been told some people think it's too bretty. Pretty good to me. — 8 years ago

Paul Varosy

9.2

Still some black fruit, but more interesting was the La Brea Tar Pits nose and finish. So much tar and squid ink. — 5 years ago

with Joel

Jay Kline

9.3

We drank this after the Enrico Serafino and it didn’t take long to realize this was a step up in class and character despite the challenges that Brovia faced in the 2014 vintage; a year in which they sold off half of their holdings. From what I understand, this cuvee, the first of its kind in Brovia’s history, was made using grapes from the lower sector of Brea and two crus from Castiglione Falletto. The idea being that blending the best wines together would be vastly superior to bottling individual and relatively weak wines from each cru. I can say unequivocally that the strategy worked. The “Unio” as they called it, does not come
across as a limpid example of Barolo. Quite then contrary, there is profound depth and concentration that slowly gained in power the longer the bottle was open. No short supply of dark berries accompanied by spices, fresh asphalt, rose bushes, and minerals. A rapturous, tongue smacking finish that lasts for minutes closing with some rather lusty tannins. What a treat. The 2014 Brovia “Unio” should age gracefully and I, for one, will be looking forward to tracking its development. — 7 years ago

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9.3

Brovia's 2013 Barolo is gorgeous. Deep, ample and beautifully layered in the glass, it possesses terrific expansiveness in every dimension. An exotic bouquet laced with hints of orange peel, cinnamon, pomegranate, kirsch and mint melds into a core of rich red stone fruit. This one of the best straight Barolos readers will come across. It is built on a core of fruit from the Brea Cru in Serralunga (the part outside the Ca' Mia parcel), with the addition of about 30% juice left over after the casks for the single-vineyard Barolos have been filled. The 2013 is one of the very finest values in high-end wine. Don't miss it. (Antonio Galloni, Vinous, Feb 2018) — 7 years ago

Igor Fishman

8.9

stage left and so was left amid the floorboards staged, wood like la brea, angst and time, the echo snakes its way as shadows do, purpose and rhythm on the drywall — 8 years ago

Michael Kilgore

9.3

Hey nice cab with some acidity, felt like a full bodied Pinot. Low tannins, ready to go right after corking. Great restaurant wine- no worry about opening up. Had with pork loin and mushrooms. — 8 years ago

Camille Rogine

9.4

Full but not tanniny, fruit forward and delicious!! — 9 years ago