Almost perfect — 10 years ago
14% booze, about $100, sample. Gorgeous. On the nose it's old world and old dirt, but the palate is all fresh fun fruit. — 11 years ago
Love the comments on this wine about "dirt and cherries," @Jaime Godinez or "half Beaujolais and half Syrah," @Scott Barber, really true, Schioppettino is an interesting contrast of grapey fruit vs peppery foresty mineral characters. This is a great rendition of this rare varietal. — 11 years ago
Strong bottle can taste the dirt in it. Has another 20 years plus of life but drinking amazing now — 11 years ago
Mid shoulder fill... Bright translucent ruby colour, no bricking. Shy nose, Tiny red berries, some leather, smoke too. Very elegant, mid weight wine, bright red fruit, tobacco, ash, dirt, clay. Lovely. — 12 years ago
Fruity, light bodied and low bitterness — 11 years ago
Straight up forest floor! It's like having a mouthful of dirt and red/black berries. Light acidity, very sassy for a pinot. — 11 years ago
2007 vintage is a rare find. Full bodied and beautifully paired with red meat. Petite Syrah and Syrah blend. — 11 years ago
2011, sophisticated sweet. Orange and a hint of abricot. Almond and vanilla. — 11 years ago
I had the distinct pleasure of tasting this wine Monday in Seattle. The mag was open for 2 hours and still hAd that tannic bite. Along with the over-the-top complex notes of dirt, tobacco, dark cherries, etc. I will surely remember this pour. $383 / 98pts. — 13 years ago
Yasss queen. It tastes like earthy dirt in a glass — 10 years ago
Delicious melange. A bit of a buttery taste, but light and goes great with a good dinner — 10 years ago
Dirt and red currents, with a freshness to finish. A wonderful little bubbly and high value organic wine. — 11 years ago
2000
Outstanding
So much Southern Rhone dirt and water and sun with still vibrant fruit
Alcohol was prominent but well balanced
Enjoyed with a filet from Marin Sun Farms — 11 years ago
Kirk Sutherland
A very nice end to the night. All mushrooms and dirt. Still singing with acid, with the tannin to back it all up. — 10 years ago