Light bodied. Strong primary flavor of black raspberry. Pairs well with a variety of pasta sauces. — 4 years ago
Robe rubis à pivoine
Nez frais précis framboise et fruit rouge petite pointe épicée
Bouche ample mais fraîche avec des note de fruit rouge et de cuir finale fraîche — 5 years ago
Slightly sherry-like. Accompanied incredible meal at Carbone NYC. — 7 years ago
Excellent aged Sauvignon Blanc. Had it at Carbone NYC. — 8 years ago
Great French red at Carbone in Aria — 8 years ago
Amazing Chianti. Drank it alongside Carbone pasta. — 4 years ago
Carbone w/ Jamie & Evan - April 11, 2020 — 4 years ago
Pear, red apple skin aromas, darker fruit notes on palate with nuttiness but bright acidity and a touch of oxidization or brinyness? — 4 years ago
Delightful. Forgot how good barbaresco could be. Queen matched well with rigatoni @ Carbone — 5 years ago
Big and bold Nebbiola. — 7 years ago
Carbone Restaurant. Delicious!! — 8 years ago
2nd bottle and still so much pleasure. The well-worked Tannat grape brings notes of black plums; a mineral touch reminiscent of carbon or chemical smoke (not unpleasant), completed with a gourmet chocolate side, and notes reminiscent of pine or cedar sap or eucalyptus. The palate is supple and round with a lot of volume. The wine can still age for several years if we judge by the aromatic density. The tertiary woody touches are well melted, this is a good beefy and greedy bottle which will go as well with a chocolate desert as with a duck breast. Sweet and sour cooking will also go very well.
2eme bouteille et toujours autant de plaisir. Le cépage Tannat délivre des notes originales de prunes noires; une touche minérale rappelant le carbone, la fumée chimique (pas désagréable), complété d’un côté chocolaté gourmand, et des notes évoquant la sève de pin ou cèdre ou l’eucalyptus. La bouche est souple et ronde avec beaucoup de volume. Le vin pourra encore vieillir plusieurs années si on en juge par la densité aromatique. Les touches tertiaires boisées sont bien fondues. Un vin costaud et gourmand, qui ira aussi bien sur un désert chocolaté qu’un magret de canard. la cuisine sucrée/salée ou aigre doux ira très bien également. — 4 years ago
Gets better and better — 8 years ago
Ritz time ... — 8 years ago
Niki Gilbane
Drank this at Carbone (at Sadelle’s, due to COVID indoor 25% capacity). Adored this, especially when paired with the amazing meal. Would like to try again to see how it stands alone — 4 years ago