Somm David T

Independent Sommelier/Wine Educator

9.0

Light app tonight for dinner. Burrata, roasted garlic, two different cherry tomatoes picked tonight from the garden, pesto sauce, olive oil and Tondo balsamic vinegar. The only balsamic to use. Found it in Tuscany years ago and it’s all we use. You can order it on Amazon but, not inexpensive. All over, crostini’s drizzled with smoked olive oil. Soooo good!

The nose reveals, sweet & sour dark cherries, dark berry mix, stewed dark plum, blue fruit hues, touch of baked strawberries, tomato with leaf, sweet tarry notes, limestone minerals, dark rich soil, light baking spices and dark & blue fresh florals.

The body is medium full. Soft, round, tannins 70% resolved. The structure, length, tension has hit a high point. Ripe; sweet & sour dark cherries, dark berry mix, stewed dark plum, blue fruit hues and a touch of baked strawberries. Tomato with leaf, sweet tarry notes, on the long decant, add malt & light caramel, used leather, saddle-wood/cedar, limestone minerals, dark rich soil, medium dark spice, light baking spices and dark & blue fresh florals. The acidity is nice. The finish is good, balanced and lasts minutes.

Photos of, the tasting room at Produttori which is just under and to the right of the clock tower in the arial photo, arial view of the hilltop town of Barbaresco and our delicious small plate.

Producer note...Produttori is the third largest co-op in all of Europe. Be that they are a co-op, they still make some exceptional wines as well as great QPR wines. 🇮🇹 — 7 years ago

John Murphy

9.2

Saline and stone fruits on the nose. Good fruit, bright acidity. well balanced and slightly mineral on the plate. Short finish. — 8 years ago

with Alice and Ed

Somm David T

Independent Sommelier/Wine Educator

9.3

We had this last weekend at @plate&bottle dinner. We paired it with Morel Mushroom Gnocchi and then with lamb. Both of those paired well. However, I saved a bottle for this weekend for my Brother-in-law. Tonight we hung in the backyard at Dave's steakhouse. We all ordered the Ribeye. I knew last weekend that the Ribeye would be the ultimate pair and it didn't disappoint. The nose has light barnyard. Leather, tobacco, underbrush, lean ripe fruits of; blackberries, dark cherries, black plum and decayed florals. The body is medium with well resolved tannins. It's showing some cooked green pepper. Ruby; blackberries, dark cherries, baked black plum, strawberries. There's a little VA (bandaid), soft leather, underbrush, crushed dry rock, stones, dark rich earth, tobacco with ash, decayed dark florals, round, soft acidity and long, lush beautiful finish with dark spice on the end of the finish. Photos of; Chateau Lillian Ladouys, their old gnarly Cabernet vines and barrel room. A 9.4 with every bite of Ribeye! A recent direct Chateau purchase. — 9 years ago

Jason Jones

9.0

There's a lot of complexity, which was not helped by the searing acidity in my ceviche pairing. One of the previous TNs mentions a cheese plate and I think that sort of richness might do well here. — 9 years ago

with Casey, Monica and 1 other

Alexa Barach

9.5

Got at a restaurant, Plate, in Stowe. Light body, not very tannic, fruity. — 9 years ago

Lulu McAllister

9.0

Would benefit from even a little more time, but already a pleasant pairing with the house charcuterie plate we had! Chicken ham anyone? — 9 years ago

with Johan

Guillermo Camacho

9.0

Wow! A nose that mimics Sauternes—lemon, Brett, honey/beeswax—, but with a classic Riesling petrol quality, leading you to expect a sweet plate, not the case. Palate is dry yet well devolved allowing a rich nuttiness to express itself through the acidity which is high but not at all overpowering. — 7 years ago

Ian Staub

8.9

Initially, I drank this by itself and thought it was a bit flabby for a proper Chablis (maybe this is related to the warm 2015 vintage?). Had that chalkiness, green apple and decent acidity, but on day 2, paired with mild Italian sausage, roasted red potatoes w/ fennel and rosemary, and garlicky roasted broccoli, the little extra meat on this wine’s bones really shined. Even put some Dijon mustard on the plate and again (maybe some geographic psynergy) this had enough fruit and creaminess to hold up to the spice and vinegar. If I bought this again I’d definitely plan for some food to bring out its best qualities. Rating 9.0 for the pairing but 8.7 on its own. — 8 years ago

Matt Austin

Owner/Winemaker, Grosgrain Vineyards, Walla Walla, WA

9.2

Thought this was a goner at first, but with about a half an hour of air this rose from the dead. Definitely advanced and nutty, but complex and went well with our cheese plate lunch. — 8 years ago

Ned Gray Creed

9.2

Hep! Step up to the value plate and come back for seconds. — 8 years ago

with Mark

Somm David T

Independent Sommelier/Wine Educator

9.3

Saved some for the second course. Simple Salad, Cherry Pinot Vinaigrette, Crushed Almonds. Works really well. @Plate&Bottle — 9 years ago

Todd Boulanger

8.9

Pairing well with dried blueberries, sliced pear, and a goat cheese plate. — 9 years ago

with Leah

Jared Silvia

9.2

Beautiful light red, clear. Nice nose, with cherry and berries and a typical Sangiovese floral/herbal scent. Nicely balanced, good tartness with a pleasant lingering finish. A real pleasure to drink with a large plate of pasta and red sauce. — 9 years ago

with Brandi

Philippe Dupuis

9.1

A vintage of concentration. Intense color and complex nose; flowers, lemongrass and pineapple all posed on a wide structural plate. Excellent. — 8 years ago

with Alina

Matt Trader

9.4

This stuff is just divine year to year. Deep concentration, viscous texture, floral aromatics, and just enough acidity to make you keep pouring. Muscat Hamburg, or Black Muscat is the grape used, and Phillip Togni has made it shine on Spring Mountain. Bing cherries, strawberry/rhubarb pie filling, leather, violets, dried dates, nutmeg, fig jam, milk chocolate. 2007, and it drinks like it'll age another 20 years.. This is a must try. If you don't like sweet wine, try it anyway. Pairs with cherry pie, pumpkin pie, and a good brie cheese plate with fruit jam and nuts. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Mathieu has taken over winemaking and has done a fabulous job. This was all bright mid red fruits with some hues of blue and soft earthiness. Fresh & pure wire to to wire and a really nice pair with Hedy’s amazing spicy pumpkin soup. @ Plate & Bottle. Photos of, those old narly Gamay vines, Hedy’s spicy pumpkin soup, Mathieu barrel tasting and a little fireside bubbles & cheese before dinner. — 8 years ago

Frank Kuo

9.2

Color of very light black tea. Nose of herbal and medicinal sweetness, mild and smooth, and abbot salty minerals. Taste is pleasantly smooth, with once again herbal and medicinal sweetness, a bit zesty, with alcohol warmth hidden beneath. The taste is long and well structured. I can see how she gets good reviews due to her well structure and smoothness, but the medicinal flavors are just not my plate. — 8 years ago

Ron R

9.0

Bright and breezy, with a cola explosion on the plate. Good texture, complimented with quite high acidity. Needs to see a cellar to help it relax. — 9 years ago

with Anne-marie

Tim Kihm

8.9

Won't back down from any plate. Needs to breathe substantially. Spice, berries, and a little cocoa on the back. — 9 years ago

James Lee

9.3

Loved it. 2014. — 9 years ago