Daniel Bloom

9.1

What a weirdly animal, mushroom, forest( swamp) nose! Lots of extended skin contact , 10 days I believe. Natural fermentation and extended ( 5 years)aging in large barrels.No temperature control.Teran 40%, Merlot 40% Cab 20%. Iron, Plums, berries, bark, rocks, nails…
This is some wild and wooly stuff right across the Italian border in Slovenia.
Switching to a “proper”big glass from a decent Riedel stem tames down the funk and it finishes lighter than one may expect. Still bright at 13 years. Only 11.5°.
Very weirdly interesting.

Thanks Chambers St. Wines. — a day ago

Adam Kincaid

9.4

Yeah, saw this and had to get it. Sangiovese Spumante? Was better than I expected too. Traditional style, 36 months in the lees. Super creamy. Straw yellow and lively. The bubbles just dance in your mouth and sing a complimentary song of light grapefruit and a salty kiss. Delicious!

Saw this summary online later: The winemaker “been experimenting with new ways to use Sangiovese and the idea of making a sparkling wine came after a poor harvest when the grapes did not fully ripen. Rather than try and make a poor Brunello he decided to make something different…”

Mission Accomplished! — 4 years ago

with Jillian

Eric Urbani

9.2

Tasting of nine 1996 Cabernets, Merlots and Bordeaux blends from California, Bordeaux and Australia. The Jalapeño pepper gave it away as Aussie. #6 — 5 years ago

Bryn and Tanya

9.1

We had this 2013 Cabernet Sauvignon as a gift from our wonderful hosts at The Blok Winery’s Airbnb. It felt like drinking the Australian landscape—campfire smoke, dried leaves, and that earthy gumtree character. The tannins were firm, the acidity balanced, and the fruit subtle but still present. It all came together on a finish that spoke of leather and the terra rossa soil. A rare chance to enjoy an aged wine straight from the cellar, made even better by the generosity of the people behind it. — a year ago

Sergio L Figueiredo

9.1

Álcool 14,0% — 4 years ago

Sipping Fine Wine

9.0

Bin 128 is from the famous cool climate terra rossa soils of Coonawarra. Deep Ruby with aromas of ripe dark berry fruit and rich spice. On the palate flavors of blackberry, black cherry and ripe plum with notes of cacao, vanilla and slight citrus. Fine tannins, well balanced with lively acidity, long finish ending with fruit, earthy tones and sweet spice. Good now will also improve over next 3-5 years. Tasting Sample! — 5 years ago

Doug Powers

9.1

Spicy yet quite polished and refined, drinks well already but is so balanced it should improve further, lovely Coonawarra-grown Shiraz!! — 2 years ago

with Jim

Patrick Peters

8.9

Just a classic! — 3 years ago

Shengli Hu

9.2

Crunchy carbonic macerated sour cherry juice. Inland Uruguayan with terra rossa soils. Floral, fruity, and fun. Biodynamic. — 5 years ago

Henrik Poulsen

8.9

Sonoita Vineyards, Elgin, Arizona.
1992 Terra Rossa, Sonoita Claret. Private Reserve.

55% CS, 25% ME, 20% CF.
12.5% ABV

There’s a first for everything....
This is holding up nicely. Balanced, light-bodied and showing some of that aged Cab Franc funk.
— 6 years ago