Francesco Schincaglia

9.1

brut blanc de blanc millesimato — 5 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 — 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. — 9 years ago

Dmitry

9.1

Very good Grappa. And super price 12€ in Okey (supermarket in Moscow). — 9 years ago

Luis Arguero (@winefromAtoZ)

9.2

100% merlot - Selva grossa! Amazingly smooth. — 10 years ago

leone casella

9.2

Elegante ben strutturato ....sangiovese in botti di rovere...poi una marca una garanzia — 10 years ago

P L

9.0

Indicazione Geografica Tipica
Nome Passione e Sentimento, rende omaggio a Verona, raccontando la storica d’amore per eccellenza, quella tra Romeo e Giulietta, che ha reso Verona famosa in tutto il mondo.

Provenienza Vigneti di San Felice, nella zona est della Valpolicella chiamata Valpantena.

Terreno Calcareo, argilloso, ciottoloso.

Uve Merlot 40%, Corvina 30%, Croatina 30%

Vinificazione Una parte delle uve, selezionate e raccolte a mano con particolare cura, si lascia appassire per un mese in cassette di legno all’interno del Fruttaio. Qui grazie al controllo dell’umidità e al ricircolo dell’aria, gli acini perdono circa il 30% del contenuto di acqua e raggiungono un’alta concentrazione di zuccheri. Avendo tempi di maturazione diversi, la vinificazione avviene separatamente in fermentini di acciaio a temperatura controllata di 25°-28°C, per 30 giorni. Segue in acciaio la fermentazione malolattica che conferisce al prodotto morbidezza ed armonia. L’affinamento in tonneaux di rovere per 3 mesi ed in bottiglia per 1 anno, ne esalta la struttura ed il bouquet.

Caratteristiche Di un bel colore rosso rubino profondo, al naso è intenso e persistente con spiccate note di frutti rossi e sentori di spezie. In bocca è equilibrato, rotondo, morbido e avvolgente al palato, con tannini vellutati.

Abbinamento Ottimo con secondi importanti a base di carni rosse, selvaggina e formaggi stagionati. Servire a 18°C.

Gradazione alcolica 14% vol — 11 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 — 6 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.

— 7 years ago

Valerie Nicole Rosen

9.1

I've never tasted anything like this, and I don't know where to get more of it. — 10 years ago

Nicole Hakli

Sommelier The NoMad Restaurant

9.3

Kerner (schiava grossa X Riesling)- intense mineral presence w/ exotic leesy spice... Or is it the cumin lentil soup? — 11 years ago

Alberto Zac Zaccarelli

9.0

Ravenna bianco, indicazione geografica tipica, 2010, affinato in botti di rovere - imbottigliato da Leone Conti nella tenuta di S.Lucia (Faenza) — 12 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). — 6 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 — 8 years ago

Adam Jesberger

9.3

Tarry and dried roses with major truffle, great wine — 9 years ago

Yutaka Hisaeda

9.0

at Yoshizumi. — 9 years ago

Jerry Raphael

9.3

A more refined, very smooth and complex aged grappa an Aqva di Vita. Also picked it up in Italy and finished at a family dinner. — 10 years ago

with Barbara

Aldo Mussio

8.9

un vino vinificato e affinato in botti di rovere, è pieno e fragrante, con il naso sottile, dove sviluppa aromi di agrumi e piccoli fiori, persistente e goloso, di colore giallo oro — 10 years ago

Elisabetta Tosi

Wine Blogger Vinopigro

8.9

Uve selezionate, affinamento per 6 mesi in rovere americano. Naso di fiori bianchi e agrumi rossi dolci, bocca coerente, interessante ma un po' fuggevole. Legno comunque equilibrato. — 11 years ago

Gabriele Rotti

9.2

Bolla un po' grossa... — 12 years ago