2009
Excelente vino
16,5 grados ensamblados a la perfección
380€ — 2 months ago
Superb nose of red berries, leather, quince and some herbal notes. The palate is very well made with a great acid drive, some red berries notes all along, some width but it's rather light and smooth on the mouthfeel. There are some tannins in the rear, a bit dusty and drying and a long fruity and fresh finish that lingers for quite some time. I had never heard about refrosco before and I read that it's pretty confidential. I will make sure to dig into it some more! — 5 months ago
Required decant of 2 hours. 2016 vintage in 2024. $24 — 6 days ago
Great repeating value — 22 days ago
Enjoyed this one. Paired it with a risotto alla Milanese and sweet Italian sausage. Some berry flavors up front with a lightly tannic finish. Thought it paired well. The dryness cut through some of the richness of the risotto. Brought out some of the fennel flavors in the sausage that lingered. Would drink this one again. Especially with a lower price point of $15. — 4 months ago
The 2010 Amarone della Valpolicella is an elegant beauty, with cooling herbal tones and cloves embellishing baked cherries and hints of incense. This opens with a lovely inner sweetness, its ripe red and black fruits energized by vibrant acidity. Violet florals and suggestions of cocoa swirl throughout. The 2010 finishes long—still slightly tannic yet coming into its own, leaving a mentholated freshness and a tinge of cinnamon spice that lingers on. While this is made in the older style of Dal Forno, sporting just over six grams-per-liter of residual sugar, 17% alcohol and 100% American oak, the balance is absolutely perfect. (Eric Guido, Vinous, February 2024)
— 22 days ago
Super good pinot definitely would drink again — 5 months ago
Ira Schwartz
It is easy to expect an erupting volcano in one’s mouth when you see the name Dal Forno. Yes, this was a powerful wine but thanks to sufficient acid and time in the decanter the weight and intensity of the fruit was held in check. A wonderful accompaniment to the Peking Duck.. — 8 days ago