Steve Rura

9.0

2024 vintage of Broc’s pizza wine. Having it with “pizza” gnocchi from NYT cooking 🧑‍🍳 A little jammy and sweet, with a tangy finish. Nice with the melted mozz — 3 months ago

Mike Miller

9.8

Absolutely wonderful #opentuesdaywines so sad we have just one more of these bottles left…. — 5 months ago

with Anne

Jay Kline

9.3

Presented double-blind at Tasting Group. The wine pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears and no obvious signs of sediment. On the nose, the wine is developing with powerful notes of ripe and some dried fruits: bramble berries, slightly stewed black cherry, dried herbs, stony earth, baking spices. On the palate, the wine is dry with medium+ tannin and medium acid. Confirming the notes from the nose. The finish is long. The alcohol is high.

Initial conclusions: this could be a Grenache-based blend, Corvina-based blend or Sangiovese-based blend from France or Italy. I felt the combination of slightly stewed cherry and spices ruled out what I would want from a Sangiovese blend. Which, left me to decide between Southern Rhône or Valpolicella. I liked this wine…the oak treatment was interesting. I was getting a French barrique. Hmmm…

So, for my final conclusion: I’m calling this a Grenache-based blend, from France, from Southern Rhône, from Chateauneuf-du-Pape, 2017, from a more modern leaning producer using a good portion of barrique. I’ll be damned! I don’t hate my call but I gotta get better at distinguishing these wines from Southern Rhône. I probably just need to drink more of both, lol. Tasty stuff! Drink now through 2039. — 6 months ago

Mike

9.5

Really good wine — 4 years ago

Julia Paglierani

9.2

Very clean finish. Fruity a little minerals — 5 years ago

Jessy Manuel

8.9

Chocolate, raspberry...tobacco. Lingering flavors and tannins. — 7 years ago

Sean Burke

9.1

Black cherry away, zeno — 3 months ago

Justin Manni

9.3

Great for its youthfulness. Would benefit from another year or two in the cellar. — 3 months ago

Gilbert Van Hassel

9.4

Despite a 17 pct alcohol level this wine is perfectly in balance. Blood sausage, long afterburn rather sweet. — 6 months ago

Tyler Felous

9.4

Took a flyer buying this from Benchmark. Bottle was in perfect condition, but sadly past its peak. Nose was outstanding - huge - chocolate, spice box. Had lost any acidity to balance the huge fruit. And at 17%, it kicked our ass. Would love to try a slightly younger rendition. — 9 months ago

Ashley B

9.5

This wine is super light but still flavorful and pairs well with food but also so good on its own. It’s so good, it’s hard not to chug it when you crack a bottle on a warm sunny day. — 2 years ago

Samuli Jokipaltio

9.0

Surprisingly bitter for a light “pinot-like” grape. Needs time to fully open (duh). — 4 years ago

Dawn Fontanez

10

Excellent moscato! Refreshing not too sweet. — 6 years ago

Bobby Majumder

9.6

At Baldo Vini in Pastaio Italy — 3 months ago

Meredith Moody

9.7

Wow. Big fan. Lots of bright red fruits like cherries and raspberries in the beginning. Great acidity. It is more earthy than I expected, but not unwelcome. I really appreciated the almost floral/rosy note that contrasts the brightness off the bat. Still pretty tannic, I imagine this would only get better with age. Tasted expensive. I have no clue how much it costs. Only improved with time/air as we ate dinner. Super cool to taste how it “opened up” and how it changed. — 4 months ago

Robert Boersma

9.6

Mineral, some stone fruit and GOOD from vine arts. Would get again — 9 months ago

Brandon Boesch

9.2

Great with pizza. So easy to drink and good fruit with acidity. — 2 years ago

Ed Tostanoski

8.9

Maybe too young but wasn’t getting much from this — 3 years ago

Manny Pena

9.5

Ruby red in color with some bricking, red berries on the nose with earthiness and oak, vanilla and oak on the pallet with noticeable tannins and medium acidity, medium finish. — 4 years ago

Severn G

9.0

Confrérie de la Chaîne Des Rôtisseurs, Bailliage d'Albany; 3 November 2019 at the Albany Institute of History & Art, Albany, NY

Sixth Course
Pear & Apple
Five Spice Whipped Cream, Mulled Cider Gelato, Bourbon Bootleggers Creme Anglaise — 7 years ago