Togni Rebaioli
Philip Togni Vineyard
Napa Valley Cabernet Sauvignon 2007
Togni Rebaioli
Martina Rosato Erbanno 2017
Still a nice surprise new wine as previous — 9 months ago
Togni Rebaioli
Ostreghèta Barbera
A new one for me. Very prominent straw stone fruits floral notes into a lively minerals saturated palate and finish. Great with the smoked salmon from Fung and miscellaneous leftovers. — 6 months ago
Philip Togni Vineyard
Ca' Togni Sweet Red Muskattrollinger 1994
This is my first experience with this grape and this wine. I was given this wine by a close friend, the 1994 Ca' Togni Sweet Red Wine Philip Togni Vineyard Spring Mountain St. Helena, California. The grape is the Muskat Trollinger Muscat Hamburg.
On the nose there is licorice, leather, coffee and dark earth.
On the palate is licorice, buttery nutty carmel, concentrated dried dark fruits and butterscotch.
This wine is medium to full bodied and has port feel and qualities, sweet very viscous medium acidity and tannins seem to be fully resolved that moves deliciously into a long sweet savory nutty finish. Continued great weekend to everyone, stay safe and healthy. Nostrovia! 🍷🍷🍷🍷 — 4 years ago
Mine 3 😁
Togni Rebaioli
Vidur Red Blend
Good buy again — 7 years ago
Philip Togni Vineyard
Tanbark Hill Vineyard Cabernet Sauvignon 2017
Tight, structured, took over an hour to really open up. Crushed raspberries, balsamic. — 4 months ago
Pahlmeyer
Napa Valley Merlot 1996
A lesson in one’s wine evolution. Pahlmeyer was one of the first mailing lists I joined . This was the first case purchase of my life. Told to wait 2-3 years before drinking, I did exactly
that. I opened a few bottles over the years and really disliked it. Probably around 2005 a friend asked if I had some wine to donate to charity. Of course I said here is 5 bottles of Pahlmeyer merlot.
That left 3 bottles that I stashed in storage . Fast forward to 2010 and I opened a bottle for a friend who owned a wine store . The two of us looked at each other like deer in the headlights, we were dumbfounded by how good this was. I drank my remaining bottles and have not had this wine since 2016. Thanks to a generous friend who recently said go to the cellar and you pick out wine for dinner. For my palate along with ‘91 Dominus, ‘91 Seavey ‘91 Togni and ‘95 Insignia the best California wines from the ‘90’s. By the way the lack of tasting experience also had me pooh poo ‘91 Dominus.
On the nose a little bit of funk that quickly blew off. Red fruit and plums on the nose give way to a palate of complex and long lasting fruit surrounded by earth and tannins. The wine’s structure leads me to believe that well stored bottles can bring pleasure over the years to come. I would love to taste this out of magnum. — 6 years ago
Somm David T
Independent Sommelier/Wine Educator
This is a producer that should be more revered than it is. His 90’s were amongst my favorite Napa Cabernets. Especially, the 94, which is exceptional and I’ve had on 3-4 occasions.
2007 is a grand vintage but this one needs more cellaring. It is still in its adolescence. I would like to try this in another 8-10 yrs. Don’t get me wrong, this drinks nicely now but it’s best is still ahead.
I coravined & decanted this in a big Bordeaux glass for an hour and it is still a 1/2 monster.
The nose shows; dark currents/cassis, blackberries, black plum w/ skin, very black cherries, black raspberries, poached/slightly baked strawberries with understated raspberries in the glass edges, dark, rich earth with dry leaves, steeped fruit tea, mocha powder, caramel, chocolate baking bar, understated baking spices-cinnamon, nutmeg, clove, vanillin, both black & red licorice/cola, moist herbs, tree sap, limestone, dry top soils-river stone and beautiful, withering/candied dark & red florals framed in candied violets.
The M+ tannins are round, velvety, dusty and still meaty. Dark currents/cassis, blackberries, black plum w/ skin, very black cherries, black raspberries, poached/slightly baked strawberries, liqueur cherries with understated, hovering raspberries. Dark, rich earth with dry leaves, steeped fruit tea, mocha powder, caramel, chocolate baking bar, understated baking spices-cinnamon, nutmeg, clove, vanillin, both black & red licorice/cola, moist herbs, tree sap, soft, moist cigar box, leather, anise, rounded very dark spices, moist clays, limestone, dry top soils-river stone and beautiful, withering/candied dark & red florals framed in candied violets, very round, pleasant acidity with balance for days, still pronounced structure/tension, great length and a smartly, polished, ruby two-minute finish that long sets on on deep, dark spice, earthiness & ruby, dark currents.
Right now a Filet steak, not a fatty steak, Ribeye or Ribcap.
Still so youthful! Add a point or two in 7-10 yrs. .
Philip is in his 90’s and still involved in the winemaking. He walks the property daily. — a month ago