Tegan Marriott

9.1

Itata grown syrah that is very uniquely unconventional in flavor profile & aroma. Boysenberry character sans veering into the overly jammy realm. Medium to medium + acidity help it & the 12% abv! — 4 months ago

Madelynn

9.5

Missed a few courses and wines. But this grappa was lovely — 4 years ago

David Dranit

9.5

Delicious. Crisp. Minerally. Too easy to drink. — 4 years ago

Francesco Schincaglia

9.1

brut blanc de blanc millesimato — 6 years ago

Carlo Maria Rossotto

9.9

Classic Nebbiolo - the first vintage came out spectacular. Produced 2456 bottles, had bottle 1255 of 2456. Aged in French rovere oak barrels. Balanced and intense ruby red Nebbiolo. There is nothing better. Had it with my parents in Washington and paired it with bagna cauda prepared by Amel, and fresh vegetables: peppers, fennel, celery and topinanbour (Jerusalem artichoke). — 7 years ago

Dr.Meandor

8.9

Tasted 20/01/2017

Sophisticated, structured, noble, dangerously drinkable 100% Kerner, a cross between Riesling and Sciava Grossa. Kept 4 months on its fine lees.

Pale yellow with straw glitters.
Elegant and subtle bouquet of melon, kiwi, quince, white currant, pomelo, saffron, clay, jasmine.
Perfectly balanced, racy, medium-bodied palate with vibrant acidity. Pippin apple, green gooseberry, lime, quince, alycha.
White grapefruit peels accompanied by tender mineral undertone on mouthwatering finish.
Paired extremely well with sushi. — 10 years ago

Adam Jesberger

9.3

Tarry and dried roses with major truffle, great wine — 10 years ago

Yutaka Hisaeda

9.0

at Yoshizumi. — 10 years ago

Thien Bui

9.3

One of the best of Barbaresco by far — 10 months ago

Austin Hohnke

9.1

Bold. Earthy. Spicy. Baked fruit and tobacco leaf. Amphora aged. 15% abv. — 4 years ago

Nicole Hanusek

9.5

Got it from my wine club. Liked it a lot. Smelled like bread. Easy after taste — 4 years ago

Ryan Colthorp

8.9

Great little wine here. Light. Fresh. Dry. Berries. Blend of Moreto, Tinta Grossa and. Trincadeira. — 6 years ago

Michelle Greenip

9.3

Lovely white merlot from the Ticino region of Switzerland. Like the minerality and salinity, versatile - can drink all summer long — 8 years ago

Riccardo Arrigoni

9.2

Pinot Nero 70% di Cumières (Valeée de la Marne 93% premier cru) , Chardonnay 30% (Avize, Le Mesnil-sur-Oger, Chouilly, Cote des blancs 100% grand cru).
20% in botti di rovere
no fermentazione malo lattica
dosaggio tra 8-10g/l
48 mesi lieviti e 6 mesi riposo dopo sboccatura.
Rosé ottenuto tramite macerazione breve delle bucce del Pinot Noir nel mosto durante la fase fermentativa (metodo saignée)
leggero colore rosato, evanescente, con riflessi salmonati e brillanti, l’effervescenza delicata, eppure vivacissima.
Prima aromi fruttati: lampone, mirtillo. Poi note floreali: rosa, pompelmo rosa, arancio. Infine: note calde, dolci, speziate del legno, sfumature frutti secchi, cacao, cioccolato. In bocca: sferico, cremoso, denso, equilibrato, goloso. Pinot Nero: ricco, corposo, concentrato ma senza traccia di pesantezza, squisito, struttura vinosa, ma contenuta, fruttato, frutti rossi. Chardonnay: mineralità e freschezza e note floreali.
accenti di borgogna in champagne.,
Vinosità Borgogna — 9 years ago

Dmitry

9.1

Very good Grappa. And super price 12€ in Okey (supermarket in Moscow). — 10 years ago

Anthony Wiggins

9.1

Poesia - SF — 2 years ago

Delectable Wine

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8.9

Pleasantly floral and fresh, the 2021 Soave Classico opens with a blend of spring flowers, lime and melon. It's silky and round on the palate, slightly oily in texture, with crisp orchard fruits and juicy acidity to balance. The 2021 tapers off with a lovely inner sweetness contrasted by a tinge of saline minerals. (Eric Guido, Vinous, March 2023) — 3 years ago

Sipping Fine Wine

9.3

Blend of 70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina and 5% Oseleta. Medium Ruby with aromas black fruits, herb, tar and smoke. On the palate flavors of blackberry, cherry and dried herbs with cacao and espresso. Fine tannins, lively acidity, long finish ending with fruit, smoke and mineral character. Very Nice! Tasting Sample! — 5 years ago

Okamura Seisho

9.0

唯一の欠点が、ラベルが綺麗に写真に映らない事。
あと、強いて言うと、青いと思ったけど青くなかった。
あとは文句なし — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

One of my favorite Napa producers & vintages from Philip Togni.

On the nose, ripe, perfumed florals, creamy fruits of; blackberries, mulberries, dark cherries, black raspberries, raspberries, plum and strawberries on the glass edges. Vibrant baking spices; vanilla, light cinnamon, clove & nutmeg. Dark smooth spices, mocha chocolate with caramel, dark berry cola, notes of black licorice, sweet tar, forest floral, fresh tobacco leaf, just a touch of dry herbs, graphite, loamy clay and dark, fresh red florals with lavender & violets.

The body is, round, ruby, lush & full. The structure, tension, length have just tipped to the very beginnings of the waning stage but, the balance is incredible. Ripe, perfumed florals, creamy fruits of; blackberries, mulberries, dark cherries, black raspberries, raspberries, plum and strawberries on the glass edges. Vibrant baking spices; vanilla, light cinnamon, clove & nutmeg. Dark smooth spices, mocha chocolate with caramel, dark berry cola, chalky volcanic minerals with some grit, crushed dry rocks, notes of black licorice, sweet tar, forest floral, tobacco with ash, soft leather, saddle-wood, some underbrush, just a touch of dry herbs, graphite, loamy clay and dark, fresh red florals with lavender & violets. The round acidity is near perfect. The long, round, ripe, ruby, lush, well balanced finish sings on the palate for minutes.

Photos of, the Philip Togni vineyard, cellar staff-Salvador Sanchez, Philip Togni and his daughter Lisa and their barrel room.

Producer notes and history...Philip Togni was born in England and earned a degree (the Dipome National d’Oenologie) at the University of Bordeaux under Emile Peynaud. World famous Winemaker & mega Wine Consultant Michel Rolland also studied under Emile.

After his studies, Philip Togni moved to the Napa Valley in 1959. His first job was planting vines at Mayacamas.

In his career, he has been the Winemaker for Chalone, Chappellet, Cuvaison, Gallo, Inglenook and Sterling before starting his own winery.

Philip Togni was the Winemaker at Chapellet when they made one of the top wines from the 1960’s, the legendary 1969 Chapellet.

Philip Togni Vineyards were founded in 1975 when he purchased 25 acres atop Spring Mountain at an elevation of 2,000 feet. It took until 1981 to plant the vineyard. Sadly, he had to replant in the early 1990’s due to phylloxera.

The winery released its first vintage in 1983, a Sauvignon Blanc. However, he no longer produces white wine.

It took a few more years until the first Cabernet Sauvignon wines were produced at the estate. The debut vintage for Philip Togni Cabernet was the 1985 vintage. The initial vintages of Philip Togni were 100% Cabernet Sauvignon.

Philip Togni does not produce wines with high alcohol. A style from Napa that is sorely missed by me.

The style of his wines are Left bank. Left Bank wines had a big influence on his winemaking and the estate. However, if you have ever spent time looking at his labels for alcohol levels, they’re nowhere to be found.

During the 1980’s, the BATF allowed wineries to state that their wine had the alcoholic strength of a table wine, which was around 7% to 14%. For wineries that had not requested to change their labels, those wineries were not forced to provide specific percent of alcohol. If their labels remain unchanged from their label during the 1980’s, they were only required to state the wine as table wine.

The vineyard contains rocky and clay soils at 2,000 feet. Like Howell Mountain, the vineyard is well above the fog line, which allows for more sunlight and riper fruit.

The Estate is planted to 82% Cabernet Sauvignon, 15% Merlot, 2% Cabernet Franc and 1% Petit Verdot.

Philip Togni makes three wines:

Philip Togni Cabernet Sauvignon. It is aged in 40% new, French oak barrels for an average of 20 months before bottling.

Philip Togni Cabernet Sauvignon is a big, powerful, tannic when wine young. PT requires longer cellar time. It’s made from ripe mountain fruit that can easily take a 10 to 20 year to fully mature. And trust me, it is closer to 20 years of aging before it’s ready to drink.

Philip Togni also produces a second wine called “Tanbark Hill.” It’s named after a prominent hill near the Estate. Tanbark Hill is a 3 1/2-acre parcel of young vines. A very good second wine for less money.

The third wine is Philip Togni Ca’ and is sweet red dessert wine that is produced from the grape, Black Hamburgh. This grape was popular in the Napa Valley before Prohibition. Black Hamburgh is also know as Black Muscat. It is a grape variety derived from the crossing of the Schiava Grossa and Muscat of Alexandria by R. Snow of Bedforshire, England in 1850, according to my studies.

Philip Togni remains a family Winery. The estate is managed by Philip Togni (in his 90’s), his wife Brigitta Togni and their daughter Lisa Togni. In time, it is expected that Lisa Togni will take over the estate.

— 8 years ago