jake aziz

8.9

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

Beth Woodhall

9.0

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

Anna Marie Dos Remedios

9.9

Such a pretty, pretty wine! — 10 years ago

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

Jeff Clavier

9.7

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

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