Jay Kline

9.4

Opened just prior to service and poured into a decanter. This is the second time I have had the opportunity to enjoy the 1967 Riserva although, the previous bottle was a more recent library release from the Borgogno cellars. This was a period release and yet, the experience was similar.

The 1967 Riserva pours a deep garnet color with a transparent core moving towards a slightly orange rim. Medium viscosity with no staining of the tears and some slight signs of sediment. On the nose, the wine is vinous but showing much more power than the ‘67 Abbazia SS Annunziata we drank on the same evening. Again, there is a lovely mix of ripe and desiccated red and dark fruits with forest floor, porcini, dried roses, tar, some tobacco, dried herbs, dusty earth and exotic spices. On the palate, the wine is dry; medium+ tannins and medium+ acid. Confirming the notes from the nose. The finish is long a savory. My previous notes suggested to drink now and while I still hold fast to that statement, twice in the span of 18mos with two separate bottlings encourages me to be a bit more bullish and suggest this has many years, perhaps decades left in the tank. — 9 months ago

Nicole Ruiz Hudson

8.9

Nose: black cherry, black tea, dried herbs, black licorice, cinnamon

Palate: all of the above + tomato paste and more mixed herbs.
— 5 years ago

Bassel Sommelier

9.2

Fabulous 👌🏼👌🏼👌🏼 with shawarma — 6 years ago

Robert Rothfield

9.1

PNP....bright cherries and a hint of licorice....nice expression of Nebbiolo that drinks well right out of the gate — 6 years ago

Keith M

9.4

タンニンは柔らかでネッビオーロらしい果実の甘みもふくよかなのにキレイ。
がっしりではなく、柔らかなバローロ。
素晴らしい。 — 8 years ago

Andrew Brenner

9.3

Beginning to show some secondary notes. Leathery, but youthful tannins. — 9 years ago

Robbie Ward

9.4

'07 vintage. Knockout aromatics. Chunky and chewy, bit of time in the decanter and the haunting perfume raises its beautiful head. Brilliant structure. Classically trained. — 10 years ago

Rebecca Weber

10

Completely drinkable; what a pleasure — 11 years ago

Nathaniel Muñoz

8.9

Great entry level nebbiolo. One of the most transparent expressions for Langhe. — 11 years ago

Nick Fortunato

10

Young and awesome — 11 years ago

CarloG

9.0

Good for what it is — 2 years ago

Christine T

9.0

Loved it! Esp chilled — 4 years ago

Michael Moy

9.5

Ally likes chocolate notes. Ate with Hugo’s steak and chocolate mousse cake — 5 years ago

Kapyrick Wine

9.0

Very good. Orange blossom and fusel oil nose. Pear, grapefruit and lime fruit. Crisp mineral finish. Good food wine or entertaining wine. — 6 years ago

Percy Rodriguez

9.0

5 years this will sing. Slightly unfocused. — 8 years ago

Douglas Frye

9.7

Must say, best Italian wine I've ever had. — 9 years ago

Michael Sørensen

8.9

Very nice🍷👍 — 10 years ago

China Feinberg

9.9

strong yet soft, vivid — 11 years ago

Elizabeth Kinney

9.1

High tannins and acidity. Earthy. Needed to be decanted hours before drinking. Lovely pairing with dark chocolate strawberries. — 11 years ago

Robert Randich

10

Birthday wine! — 11 years ago

D G

9.1

Came across a little flat even after 2.5 hour decant — 4 years ago

Jürgen V.

9.1

2011 goes perfectly with meat — 4 years ago

Will Hendrick

9.2

Mineral expression of arneis. Very pleasant . 2019 vintage — 5 years ago

Max Nomadic

9.0

Have Orangeness with snappy tea bubs — 6 years ago

Ryan Wofford

8.9

Solid Freisa, classical yet approachable. A great #pinotlover replacement — 7 years ago

Joakim Bogström

9.3

Will be awesome. Very high in tannin. But great balance. Roses and tar. — 8 years ago

Michael Mercede

9.3

Focused rich flavor of dark fruit, must, vanilla. Round and long. — 9 years ago

Kim Colonna

Owner/Sommelier/Importer Petits Creux & Grands Crus

9.7

When a woman makes wine !! Floral, fruity, almost silky .. Firm tanins, a great wine. — 11 years ago

Michael Reidy

8.9

First time trying this grape. Lighter bodied with nice strawberry notes and herbaceous notes. Was great with chocolate fondue. — 11 years ago

Phil Stice

9.3

Good fruit last with the bruised apple. So much texture. — 11 years ago