Ceccherini Cristiano

9.7

Too good to be true
Benchmark Viogner
It had the apricot, the violet
I'd say poetically it felt like an aperitif below a huge wisteria plant🤔🤫
Marvelous balance
Superlong finish
Nothing more to say, just taste it if u can — 6 years ago

Fredybeans

8.9

Rubis fonce légèrement bruni sur le disque
Nez poivre et petit fruit rouges compotes

Bouche fraîche délicate épices puis note plus terrienne tannins delicats
— 7 years ago

Thomas Brenner

9.1

Good word play with this take on the Amerone vinification process and Rhone grape variety in America. Amerhone's Syrah grapes were picked, then allowed to dehydrate for 5 days before destemming, pressing and aging this 1800 bottle production in oak for 22 months. All this lent a nutty, pleasantly raisinated and smooth quality Syrah, with violets, leather, black cherry, rice wine, dried fig and plum notes. — 8 years ago

S S

9.0

Simple and lovely. Perfect after dinner. With Peter Docker in Sydney. — 8 years ago

with Peter

Jeff Vejr

9.2

Mango. Sea salt. A pinch of cayenne. Paired this with spot prawn sushi, sea beans, and ice plant. Throw this wine at any seafood dish. Gorgeous! — 9 years ago

Ryan Rozycki

9.4

First time having a big name Bordeaux from the 80's. A powerhouse of black fruits with so much earth that you could plant seeds in the glass and they'd probably grow. Cedar, pipe tobacco, a touch of eucalyptus and a bit of pepper. Aging well, very well balanced, and it could be its own course at dinner. — 9 years ago

Shade Kling

8.9

Weirdo. Salty boat dock, macaroni, big acid. Fun. — 10 years ago

Tim Herrmann

9.0

Interesting! It reminds me of chianti (very dry, red fruits, equally present earth and plant flavors) but smoother tannins, red cherry instead of plum, and briny green olive notes vs chianti's grassy underbrush. Finish a little short, but worth trying again. — 11 years ago

Chris Scanlan

Sales Amy Atwood Imports

9.7

Great wine, bad pizza. Lunch break with the great T-dub Tim Losch... Electric Tavel Rosé from Mssr. Pfifferling between pressing old vine Carignan and treading Syrah/Viognier. #harvest2013 — 12 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.2

15 hectares 2001 & 2003 no more rights to plant only 1000 hectares in the bolgheri region. A blend of 60 CS 30 mr & 10 cf very rich soils sunshine very juicy consistent dark currant and dark plum smooth and polished on the tongue. Very balanced and fresh dark coco and sweet herbs. Finish 40 + — 12 years ago

Tommy Fogarty

Owner Thomas Fogarty Winery

9.6

After a very long day of wine talk and "pressing the flesh" nothing beats a really sour Geuze on the late Metra back to Cook County... — 12 years ago

"Odedi"

9.0

Dark ruby in color with a purplish rim.

Fruity nose of black cherries, plums, blueberries, oak, vanilla, licorice, cloves, herbs, spices, dark chocolates, coffee, peppercorn, earth, light vegetables, pencil lead and peppercorn.

Medium plus in body with medium plus acidity and long legs.

Dry on the palate with cherries, strawberries, red currants, licorice, tobacco, herbs, vegetables, spices, peppercorn, vinaigrette and spices.

Medium finish with fine grained tannins and tangy cranberries.

This is a great Amarone. Not fully balanced, yet enjoyable by itself or with food. Showing nice complexity and a great mouthfeel. Intense, smooth and rich

Needs a few years in the bottle to mature properly. Good right out of the bottle and better as it opens up (2 hours). Died after 4 hour in the decanter, and became too acidic (... but there was not much left anymore😉)

I paired it with light appetizers, cheeses and smoked Meats.

Grapes were dried for 3 months before pressing. Aged for 30 months in Slavonian oak barrels.

A blend of 65% Corvina, 20% Rondinella, 5% Molinara and 10% Croatina.


15% alcohol by volume.

90 points.

$55. — 7 years ago

Peter Sultan

8.9

Bright red, both in color & taste, tempered by what tastes like some whole cluster pressing. Fun, bright, & a wee bit Of Burgundy — 7 years ago

with Owen

Charles Rosenfeld

9.0

Just discovered 2014 as a wine to keep at home if you like Smooth, low tannin, soft Bordeaux. I drank it May 2017 and it could stand 5yr or more waiting. Need to air 40-50min. Wonderful with medium rare steak. Plant get more and wait to "ripen". — 8 years ago

Devin Bray

9.3

Young and a bit closed, but dignified and serious nonetheless. 3/4 of a bottle per plant, this is a world class producer very committed to the health and upkeep of his small plots. A one man show from soil to bottle. Bold and big, with unripe and slightly sour black cherry mingling with gamey animal notes, and a kick of white pepper at the end. Very well balanced and integrated. — 9 years ago

Yuri

8.9

It was very fresh!!! I felt PICHI PICHI. A bit sour. — 9 years ago

Stephen Wheeler

9.0

Fast becoming a real favourite. Very big wine with loads of fruit but needs time after opening. Always seems to produce the slightly compost, rotten plant material smell for a brief time but the opens up to a glorious wine. More required for the cellar. — 10 years ago

speedy duncan

9.0

still vibrant @ sergios — 10 years ago

Vinny Eng

9.1

Cardio-bara soul cycle: sprint through wild strawberry fields and face plant onto a dew drenched pasture of clovers and salted pig parts. — 11 years ago

Chris Scanlan

Sales Amy Atwood Imports

9.2

Aaaahhh Dirty Durty Duuurty... A little rough out of the gates in the first day, but this wine was just bottled, and judging it now would be as ludicrous as telling a 6 year old he'll never grow up to be a Unicorn Wrangler. Second day it was more intact, more cinnamon spice I associate with good carbonic maceration, not the banana and cotton candy. Bright, fresh red berry fruits, soft mid-palate with sour cherry core, fine but dense tannins and loaded with spice. This wine shows all the right dimensions of being something beautiful, I'd say 6 months and she won't be afraid to show herself to you. 2 years, and you'll wish you'd saved more bottles. Picked at 20.7 degrees Brix, whole cluster fermented, "barely" foot tread, more just pushed down with feet to maintain whole berries under the juice to promote carbonic maceration. A fairly aggressive pressing was done at the end of ferment to try to squeeze some tannins out and add a bit of structure and texture. Aged in one 5 year old Demi-muid and one 5 year old French oak barrel. Never racked until bottling. 82 cases made. 11.6% alcohol 3.9 pH — 12 years ago

Mark Carlson

9.7

Black Raspberry Merlot from Keel and Curley Winery. Plant City, Florida — 13 years ago

Isaac Pirolo

9.5

90° at 7pm calls for more Marlborough Sauvignon Blanc.
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Cloudy Bay was founded in 1985 by David Hohnen of Margaret River’s Cape Mentelle along with its first winemaker, Kevin Judd, who would go on to spend 25 years there before creating his own label, Greywacke. Judd is widely considered as the pioneer responsible for elevating New Zealand wine to its current status. Judd also happens to be one of the best wine photographers in the world (I highly recommend his ‘The Landscape of New Zealand Wine’).
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According to Master of Wine Bob Campbell “the genesis for Greywacke Wild Sauvignon was Cloudy Bay Te Koko; a funky, barrel-fermented sauvignon blanc that bent all the rules when it was made in 1992 and initially sold only through the cellar door. Greywacke Wild Sauvignon is a blend from 10 different Marlborough vineyards which are machine-harvested at night. After pressing the juice is settled before being pumped into mostly old barrels and fermented using indigenous yeasts (about 15-20 different strains). The wine undergoes a partial malolactic fermentation and lees stirring.”
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Incredible aromatics... an almost vibrant herbaceousness... red bell pepper, grapefruit zest, tangerine, apricot, and cucumber, with a silky smooth mouthfeel unlike most Sauvignon Blancs. Extraordinary. — 7 years ago

Brian Boothe

9.4

Fresh to death - bottled on 01/26/2018. Aromatics are on point - fruits and mild seductive hops. Smooth for a TIPA - an east drinker. Mind the 12.3 ABV. Pairs superbly with karaage dipped in sriracha. — 7 years ago

Lily Davis

French Wine Specialist at Ottorink Weinbar

9.4

Roter Riesling is a pink-skinned mutation but genetically it is 100% Riesling. This wine inspires from one plant growing by a weinhütte in the middle of a large Riesling vineyard in Rheingau. The fruit was tasty and the winemakers took clippings. We are the first bar in Berlin to have this tiny production wine and it is nothing short of remarkable. Crackly flinty but deeper, with a silky, medium-bodied mouthfeel. Almost like Riesling meets marsanne... 💛🍑🍯 — 8 years ago

Giorgia Grisot

9.1

Very citric, with lemon tones. Refreshing white , perfect with fish. — 9 years ago

Zack Klug

9.6

The day before we plant syrah... We drink it. Best syrah in New York. — 9 years ago

with molly and Patrick

Michael Piaker

9.6

17 April 2015. Frankly Wines, New York, NY. — 10 years ago

Michelle Matthews

9.0

This Tasmanian winery make four different Rieslings based on different residual sugar levels. — 10 years ago

romo

9.1

Oh poulsard, where have you been my whole life? Makes me want to plant an herb garden. — 12 years ago

Chris Pittenger

Owner Gros Ventre Cellars, Winemaker Skinner Vineyards

9.4

Revisiting the first vintage of Grenache Blanc from Skinner. I'm glad we ripped out a little Syrah to plant more GB on these granite soils. — 12 years ago