Jay Kline

9.2

Back in 1995, Tenuta La Massa’s “Giorgio Primo” was a different wine than the version that is made today. Back then, Sangiovese was a predominate variety in the blend. So much so, it was still carrying the Chianti Classico designation. Today, I’m not so sure any Sangiovese remains, but I digress.

Popped and poured; enjoyed over the course of a couple hours. The 1995 “Giorgio Primo” pours a deep garnet with a near opaque core; medium viscosity with no staining of the tears. On the nose, the wine is vinous with notes of dessicated Morello cherry, red flowers, leather bound books, porchini, tiramisu, wood varnish, dry earth. Yes, definitely some VA. On the palate, the wine is dry with medium+ tannins and medium+ acid. Confirming the notes from the nose. The finish is long. This sees a little more barrique than I prefer but it’s undoubtedly an excellent wine. Drink now through 2030. — 11 days ago

Ron R

9.5

So many peeps enjoyed the visual of our cellar, thought I’d give you the side shot.
Coming direct from the winery, this Bard is so consistent with prior vintages, and the presentation is rock solid. So much depth on the nose and palate. 2012 vintage is still primo, but this vintage is knocking at the door and wants to join the party. — 4 years ago

with Anne-marie

Matt Schwartz

9.0

Citrus, honeysuckle, nectarine and green apple. A bit fizzy. — 2 months ago

Tony Padilla

8.9

Surprisingly good, especially for the price. Plum, cherry and spice. Medium finish, soft tannins. A great very day table wine. — 3 years ago

Dawn Fontanez

10

Excellent moscato! Refreshing not too sweet. — 4 years ago

Vitaly Domnenko

9.0

Bm. Tm. Am. Fm. — 4 years ago

Jeroen Koenen

9.5

Just great. Outstanding Bdx-blend SuperTuscan. Deep, complex, juicy and rich. Lovely now with a decant, probably even better in a few years’ time. Might be underrating this one. — 2 months ago

Phoebe Bousfield

9.0

Super pleasant. Drank whilst eating melanzane parmigiana. — 4 years ago

Jason Keefer

9.0

Wonderfully refreshing sparkling porch pounder for those 100 degree days! Wild yeast fermentation gives it a bit of enjoyable funkiness! — 4 years ago

Justin Farrar

8.9

Buy this for the nose - pineapple yogurt, candied ginger, white flowers, honey. Very sweet as you can guess - will need some spicy food or most likely a dessert to match. Can be dessert on its own. Long finish. — 4 years ago