Freddy R. Troya

9.0

A fresh and vibrant expression of 100% Nebbiolo from the sun-drenched terraces of Valtellina in Lombardy. This youthful red shows off juicy cherry fruit, delicate floral notes, and that signature Nebbiolo lift, think roses and red berries wrapped in a light-bodied, well-structured frame.

Bright acidity and smooth tannins make it incredibly food-friendly. Pair it with Bresaola, smoked brisket sliders, or a spread of charcuterie. It’s drinking beautifully right now—no need to wait.

Pop, pour, and enjoy. Cheers!
— a month ago

Michael Wehner

9.5

We liked this both as a dry martini and as a vesper — 6 years ago

Ryan Marsh

9.8

Great dark fruit. Black cherry, black currents, spice and just the right amount of alcohol brilliantly bold with slight acid — 8 years ago

Sharon Davis

9.7

Plymouth gin and Grey gosse vodka. Lillet. Vesper — 2 years ago

Christina Burnham

9.7

Had at vesper! Great flavor. — 3 years ago

Steve Anderson

9.0

NatDiego - 2018. San Diego represents. Unique Marsanne Cinsault blend. Nicely chilled on a warm day. — 7 years ago

Lawrence Asrikin

9.3

Perhaps the best infused Gin for cocktails. Add Lillet and lemon peel for a Vesper or simply add good tonic water. You could even enjoy it on the rocks with a slice of orange. — 9 years ago

Amit Srivastava

9.8

Fantastic gin!
Even better for a vesper martini (w beluga vodka and Lillet blanc) — 2 years ago

Lawrence Asrikin

9.5

Move over Cocchi and Lillet! This is perhaps the best quinquina vermouth I’ve had. It’s a good aperitif when served up or chilled, but the extra cardamom kick makes it a great cocktail ingredient. It makes a really good Vesper, but try it on a Bijou:
- 1.5oz navy strength gin (I used Krobar from Paso Robles, but Plymouth or Hayman’s should work great)
- 0.75 oz Green Chartreuse
- 0.75 oz ?! no. 73
- olives or cherries — 4 years ago

Willem Jan Withagen

9.0

Rozes, almonds, mint, touch of citric acid. — 8 years ago