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

Zach OConnor

9.2

Last night in the monastery — 6 years ago

Roy Sharon

9.0

Fruity but not too sweet — 6 years ago

Dick Schinkel

9.4

Single vineyard 100% Garnacha, from a plot planted in 1945 at 580 meters above the monastery, 1500 Bottles and 100 Magnums

On the nose black fruits, red cherries, herbs, a hint vanilla, roasted cedar, medium to full bodied, fine layers of ripe dark fruits, ripe fine tannin, lovely acidity, fine cedar, juicy, creamy aftertaste ! 94 DSP — 7 years ago

Feliks Richter

8.9

Not bad at all — 8 years ago

Mary Ellen Bonisteel

8.9

Notes of cherry, perfect on a chilly night! — 8 years ago

John McCarroll

Sales Rowan Imports

9.2

Monk squad — 9 years ago

Tom Balamaci

8.9

Like a more minerally vermentino. Not sweet but fruit present and balanced by food friendly acid. Smooth overall, no sharp edges but not flabby. — 4 years ago

S.S. Mandani

9.4

A magazine I used to love, one of the early editions I owned from September 2014 pictured above. Found it on an old bookshelf from when I shipped boxes and boxes of books to my parents home. Not sure how Monocle’s doing these days. I do wish I was 23 again, though.

Very pleasant aroma, similar to Vacqueyras appellation reds, but less peppery, more nuanced and smooth fragrances of peaches and rose petals.

Bouquet matches the flavor profile. Absolutely beautiful mouthfeel, silken and luxurious. Berry medley compote, slight black currant spice kick but not too much, vanilla, and essence of mint.

Lovely. Might as well be at a French monastery enjoying a Spring breeze. This would be great with lamb or ripe, creamy cheeses. — 5 years ago

Delectable Wine

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9.1

As usual, this is the one dry Hexamer wine to perpetuate the tradition of Prädikat, and that is done solely to satisfy the Norwegian importer who takes all of it. (All to one country, yes; but this has become a high-volume cuvée by estate standards.) The fruit comes from the Eisendell as well as from a site known as Grosser Stein for the huge stone that marked the boundary between the holdings of the Rheingrafen (counts) and those of the Disibodenberg monastery. Picked nearly a month earlier than was the highly-impressive 2016, this weighs-in at 11.9% alcohol, and that shows in an attractive sense of levity and spring vis-à-vis Hexamer’s other dry Rieslings of this vintage. Fresh lime, apple, piquant aromas as well as a juicy, crisp-edged and pip-tinged presence on the glossy palate serve for penetrating. Subtly bitter but cooling and stimulating notes of melon rind compound the sense of crunch and piquancy while lovely, bittersweet inner-mouth perfume adds allure. The combination of vivacity and refreshment with floral and mineral intrigue renders the buoyant, bell-clear, seriously-sustained finish next-sip compelling. (David Schildknecht, Vinous, April 2019) — 7 years ago

Shannon

10

Smells like a sugary strawberry but taste like a vanilla silk rosé — 7 years ago

J B

9.0

55% Cabernet Sauvignon, 30% merlot, 15% Petit Verdot. This chateau was an old monastery in 1662 and is situated on Garonne gravel that lays over a clay base. Rich and full, body with a light end. On the “slightly dryer” side on the end node. — 8 years ago

Sipping Fine Wine

9.0

Created in 1985 and based in an old fortified monastery, they have a current average production of three million bottles and own an impressive 630 hectares of vineyards. Ruby with a big fruity nose and herb notes, aged for 20 months on American oak. On the palate red berry fruit flavors, spice and herbal notes. Lingering finish ending with some mineral characteristics. Nice Value. — 9 years ago

mattswineworld

9.3

Great story — rare indigenous grape variety from a disused vineyard formerly framed by monks at the neighbouring monastery. Could easily be mistaken for Italian. Lots of interesting wines coming from Greece these days. — 5 years ago

Zoe chaves

8.9

Honey! Acid! Give it a small taste right when you open it then let it open for 30 min before really digging in. — 6 years ago

Pinotman /// Andreas

9.5

2013 was a poor year. However this rocks! Very rich.
their Riesling vines are apparently the oldest in Austria - it’s an old monastery. Needs decanting. Don’t drink too cold! In good vintages the tropical aromatics will blow your socks off.
Very honeyed nose and powerful 💪 orange blossoms. In the glass over the top Jasmine Roses 🌹 hint of 🌿 basil at the back palate. This ain’t a Rheingau however for a dry Riesling rich in style it rarely gets better than this drink now. — 6 years ago

Rashed Chowdhury

9.0

Grape: Baladi, from West Bank, Palestine. Medium ruby color, tobacco and blueberry nose. The nose reminds me of a Rhône wine because of the gamy and fatty meat flavors. On the palate, it’s a good balance of fruit, tannin and acidity, but lacking length. The wine has the earthiness of a Bordeaux and game flavors of a Syrah. From @sommselect dot com: “From a 133-year-old winemaking monastery, made from Holy Land native grapes like Dabouki, Hamdani, Jandali, and Baladi. They are all planted in the Biblical Hills of Bethlehem and Hebron.” — 7 years ago

Bryce Wiatrak

9.3

An order of Carthusian monks first found their way to Scala Dei in 1194 at the invitation of Alfonso I. The name "Scala Dei" means "stairway to heaven," and a visit through these transportive ruins remains a critical first stop if ever visiting the region. While monks no longer work the cellars, the Scala Dei wines remain solid - and often a relative value in comparison to those who've arrived in the last half century. Prior is Scala Dei's mid-tier of their three Priorat reds. High octane flavors of licorice, pepper, black plum, violet, and blueberry find balance with spicier, more elegant tones of sandalwood, rosewater, frankincense and gingerbread. While 15% abv, you’d never know per the bright acidity and chalky tannins - yet there remains, a warming medieval intrigue that conjures romantic images of hearthstones and velvet. A nice showing from Priorat’s pioneering monastery. — 8 years ago

Scott G

9.7

Funky, weird, great acidity. Perfect with weird Catalan sausage overlooking a monastery. — 8 years ago

Liza Anne Trinidad

9.0

A small batch made in the Trappist monastery. So bold with good nose. — 9 years ago

with Ben