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

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 — 13 years ago

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 — 12 years ago

Vincent Nieto

9.1

Bishop arts wine walk — 13 years ago