Sam Shaffer

9.5

I mean this wine is so money. Smooth, fruity, Italian rusticity in the best way. Unbelievable — a month ago

Matt Perlman

8.9

Fruit still holding on, mushroom, balsamic, prune, wet earth. Tertiary definitely starting to take over — 4 years ago

Nniccolò Contenta

9.6

First out of 3 Rinaldi Barolo that hasnt been fucked! When they Are good they Re soooooo goooood. Layers of beauty and hauntingly aromatic. Seductive expressive And still a big boy but goes down smoth — 8 years ago

Peter Heidt

10

...have to disagree with the wine pros in this one. This was fruity yumminess... Looks like a Brunello, smells a fruit orchard... 5-years in oak; you wouldn't know it. Scotty S. holding court at Villagio... — 10 years ago

Jamie Lauder

9.2

2016 vintage.
80% Sangiovese, 13 % Merlot and 7% Malvasia Nera.
Dark, shiny red ruby in colour.
Red/black berries, cinnamon and pomegranate on the nose.
Bright acidity and the tannins are softening.
Dark cherries, leather, black flowers, walnuts and a light, herbal earthiness.
— 3 years ago

Austin Bishop

8.9

Had this at mercato di San Lorenzo in Florence. Drank with some remarkable crostini. Pink peppercorns anchovies, stretchy cheese. Great glass , I like this . Minerals. — 7 years ago

Matt

9.0

Meaty, savory, ripe cherry, violet. Great sense of earth and pure Sangiovese fruit. Fresh with just enough tannic grip. Deep herbal notes bringing part of my brain back to S. Rhône. Pleasantly herbaceous. — 9 years ago

Eric Urbani

9.0

Presented as an ‘orange’ wine it has some oxidative character but not too much… hint of petroleum and really well balanced. Blend of trebbiano, chard, traminer, Malvasia, and SB. Biodynamic. I like! — 3 years ago

Anthony De Blasi

9.2

Raised in ‘cocciopesto’ which is an amphora kind of barrel based on clay and lime. Very fruit forward, soft tannins. Way better than I expected. Good job!
— 6 years ago

Ron Siegel

9.3

Another iconic producer in his 80's making a wine that is very unique. I was able to purchase a few of his older vintages recently but have not yet opened. You get a smorgasbord of flavors with dark fruits a touch of VA, balsamic & lots of spice. The restaurant gives him a whole lamb cooked and separated into single vacuum sealed packs for the opportunity to get 24 btls. — 9 years ago