A lovely, drinkable cab from Hugh Davies! Got this in our Schramsburg wine club, no clue the cost, but a red I would love to drink again. Cherry, woodsy, mature, not acidic with a lovely finish. — 10 years ago
Tonight we made a toast in memory of Dennis. Tomorrow we walk in his Memory for The Melanoma Walk. — 11 years ago
Present for Martyn and Val - drank at James Davies House — 13 years ago
To talk about Raboso is to talk about the Republic of Venice. We go back to the 697 ad. The Raboso grape grown in the area of the river Piave was a wine with deep red color, acidic, alcoholic and strong with tannins. The vivid herbal flavour was impossible to tame. It was perfect for venetians, to make the water (barely) safe to drink, for the hosts to sell, and to make a profit, since they could cut it with water (illegally) with no notice from the customers. Antonio Bonotto with his love for tradition and enormous passion for wine succeded in something unexpected... To make a wine that goes back to the dark ages which was barely drinkable, in todays standards, into a Great wine. Intense and pretty complex. With flavours ranging from spices, black pepper, almonds, nutmeg, leather, chocolate, blackberry, cherry liqueur .... You can feel Marco Polo's distress and the struggle of those harsh times but translated into a modern, concrete and intense wine. Like venetians are. Easy to fall in love and easy to put up a fight...Is this wine perfect? Was Bette Davies beautiful in todays standards? Was a 1968 Ferrari Daytona a reliable car? I guess not. But man... That's bleeding passion.. And I just love it for that. — 10 years ago
Lovely bubbles with the Davies. Ana's favourite champagne. — 10 years ago
Matzinger Davies 2011 Sauvignon Blanc. Classic grapefruit, fresh cut grass. Very nice citrus on the nose. Pow of citrus on the tongue. Nice acidity. Makes my mouth salivate! Yum! — 12 years ago
William Murray
Still love this wine. Shout out @Martin Davies for gifting me a 2002 monthelie a few years back that made me aware of the region — 10 years ago