Stanislav Lobanov

9.2

(17/20) Свежий, элегантный, сложный аромат с нотами абрикосов, груши, манго и бриоши. Бриошь во вкусе становится более очевидна. Великолепно! — 8 years ago

GrapeXplorer

9.1

Beautiful balance of red fruit with the hint of vanilla and spice and faint toast. #italy #Romagna #sangiovese — 9 years ago

Steven Morgan

Wine Director Formento's

10

Tua Rita redigaffi grappa made by Berta in previously used redigaffi barrels — 9 years ago

Anthony Pro

9.1

Dry apricot. Good grappa to have before working the Valentine's Day rush. — 9 years ago

Roger Egan Sr.

9.4

Extraordinary! Grappa from Piedmonte made from the muscato grape. Head waiter -- Salvatore e Daniele Di Maria was excellent!!! — 10 years ago

with Ann

Philippe Dauguet

9.5

Très grenache et parfaitement typé Banyuls — 10 years ago

Tom Dare

8.9

2010 drinking well, fragrant and lighter style. — 10 years ago

Laissez Fare

9.0

Els Jelipins 2009 (a very kind gift from, and shared with, @J_A_A). Made by Gloria and Berta Garriga in the hills Penedès. Based around the Sumoll grape, with a slightly different blend each year (depending on which rows of vineyards they decide to take fruit from). The fruit is hand-picked over a number of sessions — always early in the morning and in small cases. It ferments with the natural yeasts, without temperature control, fining, or filtration and only a touch of sulfur added right before bottling. Open-top barrel fermentation and some wax-lined oval amphorae are used, along with lengthy aging in big barrels. Each bottle is painted by hand – the design is different each year, but always includes the symbolic heart.
This has to be one of the most distinctive, intriguing and confounding red wines I've ever tasted. The first thing you notice is the cloudy ruby color. A mysterious scent leads to strong flavors of green herbs (almost medicinal) on the palate: is it tarragon or dill, or both? Elderflower perhaps? Maybe fresh olive too. Underlying this is an ever-changing red fruit core (cranberry, tart cherry), with the odd streak of wet rocks and a zippy freshness. Totally raw and wild. Impossible to pin down and paradoxical.
Ultimately, this wine was indomitable. We paired it with a full-flavored Iranian stew (ghormeh-sabzi), then with vegetarian Indian curry. The wine went remarkably well with both, though I wouldn't say it 'paired' well. You could always taste the distinct flavors of the wine, and it didn't interfere with the food, but they didn't really enhance each other either. Essentially, even robust food flavors could not tame this cloudy, 'little-looking' red wine.
After all of this, I will not say that I am gagging to try this wine again, as I'm not really sure I love the flavor profile overall … but it did grow on me over the four days we had it open. And the wine was possibly even better on Day 4 than it was on Day 1. I would definitely be happy to try it again, though, as there is no doubt it would challenge palates, ideologies and spark conversation. This is a 'real' wine, with no pretense and oodles of individuality. — 10 years ago

Joseph Hernandez Martinez

9.9

De los mejores digestivos que existen — 12 years ago

Joan Alberni

9.0

Vell banyuls del rebesnebot d'en Mallol. Cos i dolçor perfecte. Balsàmic i final llarg amb records de figues confitades. — 8 years ago

Jason Adams

9.3

Gardenias big floral nose, tobacco, and herb, better finish as it sits. Great wine! — 8 years ago

Eri

8.9

Hint of a camomile flavor and aged Chardonnay. Digestivoooo. — 9 years ago

Emily & Alessio Valle

9.4

This app and its own "experts" don't know the difference between acquavite and brandy. Nice. — 9 years ago

Gerald Montoya

9.2

Dense red fruit, smoky herbs and fine grain tannin. Beautiful priorat at a decent price. — 10 years ago

Rick Richards

8.9

Why is everything I like "sold out"? — 10 years ago

Kevin Walsh

Wine blogger doxologywine.com; Freelance Sommelier (Court of Master Sommeliers) Doxology Wine Consulting

9.3

Really fruity and floral. Good grappa — 10 years ago

Steven Baird

9.0

Killer lunch at Frankie's, finished with this delicious grappa. — 10 years ago

Mark Lindzy

9.1

Very cool varietal that I've never tried. Saline and fresh, needs seafood, STAT! — 11 years ago

Marta Casas

9.7

Cena en casa de Berta y Victor. A todo el mundo le ha gustado mucho!!!
— 12 years ago

Joan Alberni

9.1

Aromes clars de pega de sabater del syrah , cos mig amb gust de mores i final de xacolata i tocs de la fusta. Cupatge complexe del rebesnebot d'en Maillol. — 8 years ago

Mark Freund

9.2

Smells like a great 30 year old cognac. Citrus, nutty, with an alcohol backdrop. Classy, grappa. — 9 years ago

Joan Alberni

9.5

Grappa piamontesa de color ambre preciós, molt personal per selecció de varietats i collites , suau i aromàtica , molt elegant i agradable a la boca ,gustos d'herba fresca i fruits secs presidits per la presència reculada i afinada de la fusta i la vinaccia. Excepcional ! Enoteca Cotti. — 9 years ago

Jerry Raphael

9.4

Very enjoyable and smooth grappa, a lot going on. Got it at the distillery in Italy. — 9 years ago

with Barbara and Matt

Joan Alberni

9.2

Garnatxa de Banyuls del rebesnebot de l'esculptor , inicialment fruitada i punyent. Obert , agafa cos i un gust final especiat. Vora mar a ca'n Pascal Borrell. Molt bó. — 10 years ago

Hajime Kawasaki

9.0

まろやかでエレガント！ — 10 years ago

Barry Wiss, CWE, CSS

9.5

Wow! Try it if you can find it. Rabigato grape. Enjoyed this one with clams in olive oil and garlic. Life is good. — 10 years ago

Dean Lapthorne

9.0

I rate brisighella massively as a sub region in Romagna. Some of the best Sangio's I've had are from here — 10 years ago

D Gorelick

9.0

Happy happy happy. — 11 years ago

Alessandro Rossi

9.1

Mi piace ! La strada del successo è meno lunga di quello che pensavo ! Bravi ! — 12 years ago