Vania Ling

9.2

Very industrial smelling, petrol, Cade oil. Prunes, savoury, smoked. Very interesting palate, star anise, still stands strong with medium tannin. — 11 years ago

Aran Healy

Partner Ruby WIne, Carlotta Cellars, Thistle Cellars

10

Learned a lot tonight. Varnelli is industrial, this is artisanal. — 11 years ago

Kendall Levine

9.1

Kendall had this 12 years ago

with Geraldine

D Gissen

9.3

Very good except for the banana flavor that suddenly emerged from what I presume to be industrial yeast infecting their "cultivated" yeast. — 13 years ago

Lyle Coffield

Sommelier Kokkari, Evvia Estatorios

9.0

Disclaimer: ONE glass... OK. After that, you're on your own.
Who knew they made "The Crystal of Retsinas" in industrial sized bottles! You can enjoy a beach side cocktail mixed with Sprite and a piece of ice and strip your floors with the rest. GOOD STUFF. — 11 years ago

Peter Scudamore-Smith MW

9.5

An Australian icon-aged Clare Valley Riesling (in those days called Rhine Riesling unfortunately due to our country's slim knowledge base but later corrected against a barrage of opposition from conservatives and industrial makers of riesling, but not using riesling!) Classic glass of flavour; #honey #burnttoast #agedriesling #brulee #butter #crunch #yum #mouthful #watervale #treasuryestates ; wine made by the great man John Vickery before his defection to Richmond Grove when the Fosters people closed the brand down; but now it is back! Wine won three gold medals in the year of production-1990; probably never shown since. 12.5%; 1990 a terrific red year, usually not so for riesling; this had backbone; sweet acidity; nut power. — 12 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." — 13 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.4

Interesting aromas of smoke from an industrial machine or a Diesel engine and of acetyl dehide aromas. Long finish. Excellent. I liked the Amontillado of this bodega even more — 11 years ago

Rob Mayes

9.3

Sawdust and drywall on the nose. Also industrial steel beam. Spice as well. Black pepper subtleties. Vanilla oak and dill on the palate. Fine tannins. — 12 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.1

In the wine business for 250 years father still lives in champagne they used to own piper Heidsieck . Patrick's ancestors sold their champagne to Marie Antoinette the still have a painting of this transaction. After champagne Patrick bought a small estate in st emilion on the top of the plateau there he met jean Michel owner of clinet. They both wanted to do something else and looked to find somewhere else and in Argentina you have more freedom to do new and different things so Mendoza was the best choice because they love Malbec. 1998 they visited and very industrial at that time only interested in quantity not quality. They had an internal crisis. And the locals stopped drinking wine so they needed to export the wines as they could no longer sell them locally. They started with a small production of alta 600 cases 80 year old vines and they sold out locally in a very short time as this was one of the first quality wines produced in Mendoza. This winery is a combination of both cultures. This is Malbec from chile and still has that intense blackberry fruit hints of black earth and pepper spice hints of coffee and violet floral notes nice complexity. Lovely intensity very rich and fruity but has wonderful freshness velvety pith tannins and a very balanced and fresh finish. Finish 40+ excellent — 12 years ago