Dario Coos

Bodega Marañones

Dario Red Blend 2013

8 meses en barrica — 11 years ago

Winemoments liked this

Dario Coos

Refosco dal Peduncolo Rosso

ESF
9.5

2009 - spectacular, this is essentially a dark fruit version of an opulent Grenache - a real gem — 12 years ago

ESF liked this

Hourglass

Napa Valley Cabernet Sauvignon 2006

Al G. brings this wine to Dario in Vero Beach as a thank you for me helping with the Ferrari... This is some bottle of wine... So, so good. Vinny C and "Not Stupid Guy" agree!!! — 13 years ago

Dario Coos

Orientali del Friuli Ribolla Gialla

Martin Charlebois
9.6

One of my favorite, white fruits, mango and such a fruit salad! Exquisite! — 11 years ago

Dario Coos

Colli Orientali del Friuli Pignolo

An odd, engaging wheaty, bready, yeasty character, with chewy plums, and proper tannins. I love obscure Italian varietals. — 12 years ago

Lucy
with Lucy
Lucy liked this
Lucy

Lucy

Oaky but fruity, lots of different flavours coming through, quite chewy but delicious.
8.9

Kanonkop Estate

Simonsberg Stellenbosch Pinotage 2012

A heavy charcuterie silver platter is served with baked honey ham, cured Spanish jamon, blood red chorizo, and smoked maple bacon. Hints of cinnamon, sweet paprika, basil leaf, gunpowder pepper, and cloves simmer on moist tobacco coloring zesty notes of ruby grapefruit, mandarin orange peel, soft kiwi hair, and peach fuzzed suede ~ buttered leather and flint coos as baby's breath on your nose.
Sandalwood and cedar patina the long legs of this elegant Blue Crane of a wine as it slowly grazes the river waters of the Indian Ocean. Nursed and balanced by the terroir of South African trade winds this purple warrior has flawless camouflage. Formal enough to serve the Master of War yet humble enough to grace the tongue of seraphim. The glass illuminates a select spectrum of mollusk purples and violets that have to be seen with the naked eye alone. Sublime in deed and grape.
— 11 years ago

Dario Coos

Colli Orientali del Friuli Picolit 2000

Ah Picolit at 13 years old with all the poached pear, oak moss, and a wisp of smoke... — 13 years ago