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
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. — 10 years ago
Great depth complex — 10 years ago
Very delicious smells like mint — 11 years ago
アパシッメントした甘さとレーズンぽい香り。昔は厚ぼったいだけのワインだったが綺麗な酸が出ていて格段に印象が良くなっている。甘いのだか甘濃いワインでない。柔らかく飲み心地の良いユニークなワイン。 — 11 years ago
Lovely and sweet but smokey — 9 years ago
New favorite - enjoyed with Turkish food. — 10 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
Had this beautiful bottle of wine at La Cucina Di Stella in Como, Italy. Pairs great with seafood and pastas. — 10 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 — 10 years ago
Big jammy juicy — 11 years ago
Pleasant wine — 9 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。 — 10 years ago
Love the peach notes as part of this very smooth Pinot. — 11 years ago
Jon Colvin
Venezia in Sarasota (St Armand's) — 9 years ago