Im at Depalmas Italian Restaurant in Athens GA and I am pleased with this blend: CHRONIC CELLARS - PURPLE PARADISE 2016 from Passo Robles - my fav little spot in Cali! 79% zin, 11% petite sirah, 6% syrah, and 4% Grenache. 14.5%ABV. It has all the spice of a great Zin and all the big bold dark fruit of a cab. Texture is amazing- velvet perfection with a slab of butter. This may be the perfect blend. A nice chocolate center and a not too dry finish. My new go to wine. KAPOW! — 7 years ago
Wonderful vine — 8 years ago
Loved this big red from Puglia, needs food to go with it but excellent value for the money. Find organic wines don't give me a headache or hangover — 9 years ago
Pleasant wine — 9 years ago
Very good. Composed, moderate, but also full bodied red. I had it for tapas with many small spicy and salty dishes. That worked fine. — 10 years ago
Had this beautiful bottle of wine at La Cucina Di Stella in Como, Italy. Pairs great with seafood and pastas. — 11 years ago
Great depth complex — 11 years ago
Big jammy juicy — 11 years ago
My favorite to drink alone. Great fruit and warm exit. Perfect alone, pizza\ pasta — 7 years ago
Krachtige wijn, lekker maar niet continue. Vrij zwaar — 7 years ago
Rich and full but a residual sweetness — 8 years ago
Sweet delicious with gigs balsamic reduct and ricotta cheese. — 9 years ago
Lovely and sweet but smokey — 9 years ago
New favorite - enjoyed with Turkish food. — 10 years ago
La prima cena a Casa Sergi con le ciacelle:
Ciak...Si gira il video di auguri per Lolla;) — 10 years ago
ジャミーな果実味とネロダーヴォラらしいエロい香り。
でも、安い値段らしく上品ではない。ギャルぽいエロさで、これはこれでまた良し。
ビオ臭はまるでなし。まとまり良し。 — 11 years ago
Love the peach notes as part of this very smooth Pinot. — 11 years ago
Gorgeous! Apparently first and only vintage that will be made of this. Moving forward it will be produced as a Brunello. Wish I could acquire more. — 7 years ago
This is buff — 8 years ago
Venezia in Sarasota (St Armand's) — 9 years ago
Passo killing it. More lithe than Porcaria but a etna killer. Black cherries, crushed slate, dried rose petals, smoke and ash with a hint of anise. Medium tannins and pronounced acid (good with food: coffee rubbed pork chop). akin to a mix between burlier Burg and a Langhe Nebbiolo. Love this. — 10 years ago
E finalmente l'evidenza, la dimostrazione della teoria, l'evoluzione del riesling che affina, gli idrocarburi sono diventati complessi e l'aroma di cera pervade naso e bocca con una piacevole morbidezza che va di pari passo con la freschezza e la mineralità. Quindi il risultato è che li compriamo vecchiotti, o ce li scordiamo in cantina. — 11 years ago
2012 vintage. Super good stuff. Translucent ruby color. Sour cherries on the palate, with spicy notes. Lots of acidity, and a brilliant food wine. More concentrated than the Passo blend I had the other night — 11 years ago
Very delicious smells like mint — 11 years ago
Kim Slaunwhite
So smooth and balanced — 7 years ago