Manuel Buergi

10

After the first nose (right after opening), it was clear that the wine needed like 6+ hours of decanting. Following it open it in the decanter was amazing, you could really see and smell how it evolved and started to blossom. It also seemed to get darker in color, as if it was gathering power and strenght (but of course, this must have been my personal impression only).

Crimson red with some light brick-red/brown reflexes. The "Collina Rionda " showed simply fantastic in the nose and palate. A hugely perfumed nose, that just kept me captive for a while. Both in the nose and palate, it was like a kaleidoscope with all kinds of red (partly baked) fruits, fruitcake, a bit of hard candy, plums and prunes, tar, some truffle and hints of tobacco leaf of noble quality. Like an explosion with endless layers of the mentioned flavors in the mouth and a huge finish. The acidity and the tannins was perfectly balanced and integrated and gave the wine beautiful harmony.
Boom!! Vigna Rionda at it's best, a producer at his best and all that in an epic vintage!!

Perfect to drink now! But how will it evolve over another decade? I don't think that it has reached it's very best peak yet.

I 100% concur with Antonio Gallonis score of 100 and Ken Vastolas opinion that this might be the best wine ever made 

Can't wait to open the next one...   — 7 years ago

Alanna Nuala

9.9

Good year. — 13 years ago

Severn Goodwin

9.0

On the Lawn at Tanglewood this afternoon, for Andris Nelsons conducting the BSO in a world-premiere John Williams string moment, then Tchaikovsky and Berlioz. On violin today is the amazing, and beautiful, Anne-Sophie Mutter.

Today's theme ending up being 'island' wines, it's just how the cards managed to fall. I'm headed in my mind, and now my glass, to the southern hemisphere, where technically Australia is an island, but it's a massive place.  Now for the Shiraz, this one usually takes some time to get going, so it was decanted a few hours ahead of time this morning.  This was an experimental case project, bought on release ($15), stored and finally opened the top last year (2016), just to see how it could age out.  Not bad in my opinion.  Red color with a little brown on the edge.  Aroma is ripe red berry, cherry and smokey notes.  Palate is still alive with raspberry and spicy (light) cherry, definitely calmed from it's youth. Still a little bit of the typical alcohol present, perhaps the last 4 bottles over a few years will relax further. — 8 years ago

Drew DiMatteo

9.6

I knew Thomas Rivers Brown from his amazing wines @OutpostWines Now because of @jbonne I know how amazing Rivers-Marie is too. #wine — 11 years ago

Lewis Chester

9.4

1976 vintage. At The Ledbury - paired with cheese course. Dark brown hue. Wonderful nose of wood polish, walnuts, prunes, dark chocolate, vanilla essence, amontillado scents, raisin, sultana, cow hide, roasted coffee and rancio. On the palette, searing acidity that is very integrated, full concentration, medium plus body and long lingering finish. Extremely enjoyable. How great is Madeira? Shame so few drink this nectar. — 10 years ago

Amy Morgan

9.5

So my friend in the industry says to me, "I'm really into Italian pinot noir right now." Say what? So we order this little gem and holy cow!! Bright red cherries, raspberries, spice (black tea and touch of clove) with great concentration and depth. I was surprised how balanced the wine was showing elegance all the while having bold flavors and length. And the price to boot. Yes, Italian Pinot Noir, I'm your new biggest fan! — 10 years ago

with Nikki