Jeremiah Diaz

9.2

Deep ruby in color; black plums, blackberries, and tabacco on the nose; high acidity; high tannins; tastes like black cherries, leather, and wet gravel with a long finish. — 2 years ago

Edward Nelson

9.3

Silky smooth with just enough tannins to make me happy. $125-150? This warrants it. Worthy of a nice occasion or baked mostaccioli on a Wednesday night. — 5 years ago

with Michelle

Jennifer Lieberman

8.9

Sept 2020 $? (~15-20?) at Norman’s. Color: garnet with corona of raisiny brown. Open about 30 min and... fine. Not sweet, good tannins in mouth, no linger. Unremarkable and goes down easily. After bottle open about 90 min, more spice and edge, classic yet not complex (at all) Pinot flavor. Alc %14.5 but does not land as a “strong” wine. No actual negatives but would only buy ‘16 again for $8 or less. High rating b/c so very easy to drink. — 5 years ago

Guillermo Vargas

9.2

Excelente! — 6 years ago

Sanjoh Woosie

9.0

Drink in home due to corona pandemic. — 6 years ago

bharat

9.0

Amazing Bordeaux blend. Very structured and balanced. Wine club from wine steward. Tries on 3-19-20 during Corona
Quarantine — 6 years ago

Randy Fuller

9.4

This beautiful Spanish white wine features a golden tint with a nose of apricots, oranges, limes and a wet driveway. Most of that probably comes from the Garnacha Blanca, but on the palate there's a hint of tropical fruit from the 13% Chardonnay. Minerals are in play from start to finish and the acidity rips at about a medium. You may want some oysters or octopus with this. — 7 years ago

Anthony Kluska

9.1

Classic autumn leaves corona cigar dried flowers — 2 years ago

Brad Jensen

9.4

It’s still lives! So surprised that this was still kicking, with a nice acidity and smoky meatiness on the palate, with hints of marinated cherry (in like, brandy), tar, and the color of Port! The nose still notes of fruit even, with plum, smoke, spice, and Tiva says, “an old movie theatre, or magician’s room”. After a couple hours, the ripe red fruits were exploding out of the glass still, with velvet and even florals hinted on the acidic palate. The meaty, iron flavors lingerrrr. — 3 years ago

Kelly Hwang

9.0

Dark fruits, Soft tannins. Great art — 5 years ago

Fabio Franchella

9.3

In a professional degustation anywhere in this world I would give him a good 8.8.

But here, in Mondolfo/Marche, Osteria El Gatt, seafruit plate on the table, almost empty beach-view given by the Corona-effect....and with my smiling girl-friend in front of me....it’s a 10!

Let’s compromise on a 9.3! — 6 years ago

with Yvonne and Kathrin

leon egozi

9.2

My last bottle- will need to visit again someday post corona — 6 years ago

DE

8.9

Smelled an abundance of fruit..not a fruit bomb but alcohol fruit — 6 years ago

Jack Petras

9.7

This 2010 will stand out as a standard bearer. Upon opening the aromas were gorgeous but the acidity overwhelming, within a few minutes it became candied spiced oranges on the nose with powdered cocoa over orange peel with clove and nutmeg in the mid palate. So good I never wanted it to end. — 8 years ago

Bill Morgan

9.1

Smooth dark fruit with the slightest hint of effervescence in the finish — 2 years ago

Jerry Raphael

8.9

Somewhat of a new APA — 4 years ago

Michelle M

9.5

Cherry beef jerky, standing outside a leather shop, lavender and hints of five spice powder on the nose. Very soft, smooth, and polished mouthfeel, thick but subtle legs with kirsch, amaretto, blood orange with under layer of summer berry compote and hints of five spice powder comes out on a long finish at the end. Really really nice. — 5 years ago

Jan-Willem van der Hek

9.3

Too bad I still can't smell anything after corona... Palate is impressive, great structure, concentration and long full of iron finish! — 6 years ago

Marianne DiGiovanni

9.0

We are not typically Chianti lovers by I think it’s great. Had a 2015 in 2020 in the horrors of Corona pandemic. It was a gift so cannot compare to pricing. — 6 years ago

Bob McDonald

9.4

From half bottle. Aromas of leather loam and a little plum but essentially very savoury with fine sandy tannins. Oak is there but not overbearing. Loved the wine and a great accompaniment to Pork Belly. Met the owner and chef Tony Percuoco. A great restaurant and a regular for us when visiting Brisbane. His 2 brothers run the equally good Fellinis on the Gold Coast and Armando is the chef and owner of Buon Ricordo one of Sydney’s best Italian restaurants. All 3 highly recommended. — 7 years ago