Andy Mc Nees

9.2

$29.99 wine house price. Tons of industrial notes. Burning peppers. Tar and smoke. Just popped. Needs some time to pep up. — 10 years ago

Liz

10

Really refreshing. Medium sweetness and tartness. — 10 years ago

James P Grover

9.5

I'm going high on this one. Up front is a lot of big fruit with all kinds of cherry, red, black, and dried. But it's complex, with apple, strawberry and much else mixed in. Acidity is high, but just right to balance the fruit. There is moderate stony minerality and herbal notes here and there. Tannins are very restrained and this is a light and approachable wine. It gets more complex as it airs. I think it would be very good with charcuterie and sausages. I had it with a shrimp and sausage etouffe. It has enough fruit to stand up to strong flavors and enough acidity to cut through rich food. This comes from a very northern planting of Pinot, and it's an unusual and interesting wine. Shout out to the folks at Wine Poste in the Bishop Arts District for stocking this and putting it in a tasting. — 10 years ago

markus gould

9.2

you better have port wine on your screen, and graham's is a big player, big in quality, though, as well!
never say "industrial" here.
qd malvedos is a sub vinery and allowed to make it's own vintage ports in years graham's doesn't declare.
this is a catch, really, if you are lucky enough to get it! — 11 years ago

Justin Hansohn

9.1

Max'd out petrol and beeswax. This wine caused an epiphany that my latest expressions and interpretations of Japanese influenced cuisine tastes like umami lifted city smog and combined is a fucking remarkable experience. Reveling in edible militaristic industrial sense overloads. Pretty damn surprised here. This is a legit Riesling experience. Almost no fruit. Hell ya. — 11 years ago

Lyle Coffield

Sommelier Kokkari, Evvia Estatorios

9.0

Disclaimer: ONE glass... OK. After that, you're on your own.
Who knew they made "The Crystal of Retsinas" in industrial sized bottles! You can enjoy a beach side cocktail mixed with Sprite and a piece of ice and strip your floors with the rest. GOOD STUFF. — 11 years ago

Neyda Carasa

9.0

Great with chicken — 12 years ago

with Evelio

Peter Scudamore-Smith MW

9.5

An Australian icon-aged Clare Valley Riesling (in those days called Rhine Riesling unfortunately due to our country's slim knowledge base but later corrected against a barrage of opposition from conservatives and industrial makers of riesling, but not using riesling!) Classic glass of flavour; #honey #burnttoast #agedriesling #brulee #butter #crunch #yum #mouthful #watervale #treasuryestates ; wine made by the great man John Vickery before his defection to Richmond Grove when the Fosters people closed the brand down; but now it is back! Wine won three gold medals in the year of production-1990; probably never shown since. 12.5%; 1990 a terrific red year, usually not so for riesling; this had backbone; sweet acidity; nut power. — 12 years ago

Tara Blackburn

9.7

Dinner with David at The Arts Club. Mayfair — 13 years ago

Vincent Nieto

9.1

Bishop arts wine walk — 13 years ago

Steve Matthiasson

Owner/Winemaker Matthiasson Wines

9.5

Nice and hearty, with a rustic savory character that heartens back in my imagination to a pre-industrial European winemaking time, sort of a wine version of folk music. I love a wine that transports the imagination. — 10 years ago

Lewis Chester

9.1

2011 vintage. At the Arts Club. Medium lemon hue. Ripe lemon, yeasty, wet stone minerality, wet wool. Yellow fruit profile - yellow plum, lemon rind. Quite alluring. Developing nicely. On the palate, medium acidity, medium plus body and alcohol, full concentration and medium plus finish. Drink now until 2022+. Very good effort from Eben Sadie. — 10 years ago

Lindsey Crooks

9.2

Purchased at Tempe Festival of the Arts. Do I taste cherries? — 11 years ago

Lauren Domenech

9.5

Steel, wet wool, peach put. Saline & industrial. Great 15 year Chenin is pretty awesome. — 11 years ago

with Justyna

Steve Anderson

9.2

BYO at Industrial Eats. 92% Syrah with 8% Viognier/Roussanne. — 11 years ago

Gae Saccoccio - NdC

10

What is happening over here is an odd experiment that put together two fairly different elements, two opposit vision of life: the out-of-date Marsala "fortified Mistella" wine, aged in old cask which outcome of a pre-industrial and artisan era; therefore a plastic coffee cup synthesized from petroleum process, sad expression of our too-chemical contemporary age we're be subjected to in nowadays world.. I'm certainly on the Marsala De Bartoli side of the road weaving together my hands in the shape of a bowl to drink it like I was a cave man, till the end of time! http://www.marcodebartoli.com/en/ — 11 years ago

Ian Malbon

8.9

Concentrated and hot. Almost equal@parts tempranillo and cab franc. Rich tart cherries and herbs, supported by earth. — 11 years ago

Bob Halifax

9.9

Opened a wedding present that's now got a bit of age on it. Bouquet and taste that's still passionate. Must be a good sign. — 12 years ago

Luismi Aguirre

9.5

Afrutado , coupage de cabernet merlot y tempranillo — 12 years ago

D Gissen

9.3

Very good except for the banana flavor that suddenly emerged from what I presume to be industrial yeast infecting their "cultivated" yeast. — 13 years ago

Jon Van

9.6

Fork restaurant. Smokey black pepper. $46.almost a whiskey quality. Unique but great. Must find. Tempranillo/cab franc blend. Wow — 14 years ago

Stephen Becker

9.0

Bulk-store sour cream and onion rings are tossed in your mouth by Joan Jett in  a hot tub full of white sangria.  — 10 years ago

Rox F

9.1

Great rose. A bit dryer which is nice and nice flavour. Bought at vine arts. — 10 years ago

Gae Saccoccio - NdC

9.6

Really complicated on these so suspect days, expose themselves with concepts such as: tradition, terroir, identity without falling into the most sinister rhetoric if not sounds just trite and hypocritical as the counterfeit currency with which even large-scale industries - supported by marketing - pays back its inattentive mass audience riding the wave of the country of origin or protected typicality. A diabolical mechanism this one for which even the most noble ideas probably the right practices and good experiences completed in the scale of centuries to human measure and not on massive industrial scale, are trivialized by sleazy slogan, emptied of meaning to be more or less surreptitious thanks to barbaric persuasion techniques and brain-washing propaganda.
Yet with the Valentini's Trebbiano you may not groped to summarize in words if not by drawing on terms so appropriate to express it. Now concerning this iconic label we've got behind it a local grape variety, a real family and a great wine that collect in a bottle the past and present story of a side of Abruzzo who claims to defeats victories and sacrifices to dominate the abuses (on and of) nature, miseries and splendours of agricultural seasons. Places, people, vision, wines such as Valentini are here to remind us how each bottle stay so proudly standing as non-reproducible beauty and fermented goodness expressing all its artisanal uniqueness and authenticity which are just that suspect to industrial wine production in manufacturing chains on standardized quantities; wines that are all equal to themselves even though wine itself is not much left at the end of the day/cycle. Trebbiano d'Abruzzo Valentini 1998 is what we have to rate right now: rusticity with class; style, purity and glory of a local grape recognized by many admirers from all over the world: act local think global this is another slogan-cliché which in this specific Valentini's wine exemple could sounds a little less false and more effective. — 11 years ago

with Alberto and Giovanni

Steve Anderson

9.3

BYO at Industrial Eats. No corkage fee, but no wine glasses either. Not bad from a tumbler and great with a mushroom, marscapone and watercress salad. — 11 years ago

Marie Chandra

9.0

Nice pinot noir at industrial kitchen. Light and sweet. — 11 years ago

Elizabeth Kinney

9.2

Red fruit. Bright cherry. Surprising acidity. Balanced. Alcohol nicely married with tannin and acid — 12 years ago

Matt LeQuelenec

10

Vine arts tasting. Really wonderful in taste and story — 12 years ago

Tim Mack

9.4

From Vine Arts after tasting class — 12 years ago

jarred gild

Head Wine Buyer Western Market

9.4

so f'n good. bottle-fermented pignoletto. read about alberto tedeschi on the louis/dressner website: "I'm just getting started: my parents have other jobs, so I'm starting from scratch! We work organically in the vineyard, and it's very important for me to work traditionally in the cellar. And even though I'm renting my vines, I'm ok with that because they produce quality grapes and I can make the wines I want to make. These are fresh wines with great acidity, that can be drank young, but can also age in bottle for quite some time. I am also proud to make GOOD territorial wine; most consider Bologna wine to be an industrial product, and most of the time they are right! I only work with Pignoletto. I drive the grapes (which are in boxes) to the cellar in my van. I then do a direct press; Pignoletto is thick skinned and very tannic, so it's important to be gentle. After that I leave the juice outside overnight, then I rack it to stainless steel. The natural fermentation begins, then nothing! After three of four days, I re-rack the wine back to old oak barrels, where they stay on the lees for 12 months. That's for the Bellaria. For the frizzante, the fermentation and aging is in stainless steel (almost a year). I take a bit of must (which hasn't fermented) I've kept in the fridge, and add it to the still wine, then I bottle. The sugar of the must then begins the refermentation in bottle. It's a really typical way of making wine in our region. In Emilia, we are not famous for rich, big wine. We are country folk! We make easy, drinkable wine made to enjoy in the moment." — 13 years ago