Ned Gray Creed

9.3

It was too late in the evening to remember...Actually, scratch that. I do remember. "As far as I know the MF is tip top." Jules. — 8 years ago

Ron R

9.3

I really like it when I get recos from fellow oenophiles which turn out to be spot on - @Jörgen Lindström Carlvik, take a bow.

In the glass, the wine appears to be very extracted, which I find is a pleasant first indicator. The wine coats the glass, demanding your attention.

The nose is pristine, yet urgent. Cigar notes, cherries and dark fruits are perfectly integrated.

On the palette, I'm in raptures. This is a seamless example which is tight, compact and dense. It has a viscous mouthfeel, finishing with polished tannins and a touch of sweetness.

This is a brilliant effort, which is begging for bottle age. Thanks to Jorgen, I've finally found a Sangiovese which does not require me to sell my house to buy a bottle (you get my point).

Paired with my own Sheppards pie (made from scratch). Don't hate the player, hate the game! — 9 years ago

Collin Moody

9.2

Rich and huge flavor while still in balance. Amazingly rustic and still restrained. Dark fruit, amazing with from scratch pasta. — 10 years ago

with Dan and Andie

Anna Marie Dos Remedios

9.9

Such a pretty, pretty wine! — 10 years ago

Beth Woodhall

9.0

Gift from owners of Scratch. One of my faves! — 11 years ago

jarred gild

Head Wine Buyer Western Market

9.4

so f'n good. bottle-fermented pignoletto. read about alberto tedeschi on the louis/dressner website: "I'm just getting started: my parents have other jobs, so I'm starting from scratch! We work organically in the vineyard, and it's very important for me to work traditionally in the cellar. And even though I'm renting my vines, I'm ok with that because they produce quality grapes and I can make the wines I want to make. These are fresh wines with great acidity, that can be drank young, but can also age in bottle for quite some time. I am also proud to make GOOD territorial wine; most consider Bologna wine to be an industrial product, and most of the time they are right! I only work with Pignoletto. I drive the grapes (which are in boxes) to the cellar in my van. I then do a direct press; Pignoletto is thick skinned and very tannic, so it's important to be gentle. After that I leave the juice outside overnight, then I rack it to stainless steel. The natural fermentation begins, then nothing! After three of four days, I re-rack the wine back to old oak barrels, where they stay on the lees for 12 months. That's for the Bellaria. For the frizzante, the fermentation and aging is in stainless steel (almost a year). I take a bit of must (which hasn't fermented) I've kept in the fridge, and add it to the still wine, then I bottle. The sugar of the must then begins the refermentation in bottle. It's a really typical way of making wine in our region. In Emilia, we are not famous for rich, big wine. We are country folk! We make easy, drinkable wine made to enjoy in the moment." — 12 years ago

Chris Chiapparelli

9.0

Tasty enough. Though lots of good wines around that scratch the same itch for less $$$. — 8 years ago

Tom Casagrande

9.2

Wine broth! Put a scratch-and-sniff of this next to the dictionary definition of Chablis. What Chardonnay genetically was born for. Fruit, earth, animal, ocean, acids, stone. All the elements are there. — 8 years ago

with Lyle

Bryan Garcia

Sales Grand Cru Selections

9.5

Had an itch only Savagnin could scratch. — 10 years ago

with Michael

Andrew Davidoff

9.5

Big. No make that full bodied. Scratch that - let's say Voluptuous. This Shiraz made me think twice about how the Australians are making wine. How did Hundred Acre do that? Exceptional and well worth the hunt if you can find it. — 10 years ago

with Aldo

Jon theiss

9.1

This 2011 is a lot like a party girl in her 30s who's old enough to know better but young enough not to give a shit. $15, and exactly what I look for in a blend: balanced minerality, acid, tannins. Pairs just as well with pizza as with watching back logged episodes of Scandal with that one friend who doesn't know anything about wine but has enough scratch to spring for the finer stuff. — 10 years ago

Rob Moose

9.7

One of the great examples of primary Pinot fruit I have had the pleasure to experience. Scratch that, the best. A real "fuck" on the nose and just a beauty to drink. Le Baratin. — 11 years ago

with Edward

Nathaniel DiMaggio

9.3

This guy has my palate down. Honestly love what he produces. The Echezeaux isn't worth the scratch but on the rare occasion the Parantoux is worth splurging for. — 12 years ago

DCH

8.9

Toffee, coffee and blueberry pie on the nose. Significant new oak, I wonder? I love Northern Rhone, Columbia Valley Syrah doesn't seem to scratch that itch for me. — 8 years ago

with Finkleblanc

Jon Fine

9.4

for my dad's 80th birthday, paired with my wife's from-scratch lasagna. this was a ripe year and it shows, but god damn was this lovely, intense, haunting, layered. oh yeah. — 9 years ago

Daron Watson

9.1

"1983 (A Merman I Should Turn To Be)"

so my darling and I
make love in the sand
to salute the last moment
ever on dry land
our machine has done its work
played its part well
without a scratch on our bodies
and we bid it farewell

starfish and giant foams
greet us with a smile
before our heads go under
we take a last look
at the killing noise
of the out of style...
#jimihendrix — 9 years ago

jake aziz

8.9

Attempting to scratch an itch, not hitting it. — 10 years ago

John Skupny - Lang & Reed Wine Company

9.4

Wow - great purity and youth - total 'Cravant' dusty chalk structure with a pure beam of franc mouthwatering fruit of cherry and yellow plum just scratch of wet cement in the finish. Very poised wine. — 10 years ago

Elizabeth Kelso

9.5

Won this at Wine Schooled @ Pour Haus Wine Bar in DTLA! Thanks Lorena for an amazing time and even better wines! — 11 years ago

Jeff Clavier

9.7

So. Good. I'm almost ashamed to drink it on my own... OK, scratch that :) — 12 years ago