Ed Vertatschitsch

9.3

Backyard pre-Fourth BBQ with friends. Medium complexity. Leather and spice. 2010 was 13 years - very smooth. Paired really well with rare and medium rare steaks and a goat cheese spinach salad with bacon and pistachios. — 2 years ago

Ed Vertatschitsch

9.5

Spicy, medium bold for a Pinot Noir. Paired with two lightly-spiced fish dishes - awesome. And covered a spicy crusted ahi well enough. Really a delicious wine. No need to decant it. — 6 years ago

Ed Vertatschitsch

9.1

Very acidic fruit, tanins is still strong. Great with food, which is what we selected it for. Maybe not for sipping. — 6 years ago

Ed Vertatschitsch

9.2

Ed had this 6 years ago

Ed Vertatschitsch

8.9

2014 vintage in 2022. Everyone at the table loved the barolo even with the apps before the pasta arrived. Tar, herbs, leather. Medium long finish. Medium nose. Good complexity. — 3 years ago

Ed Vertatschitsch

8.7

2013 vintage was a bit young. Plenty of tannin. Great with our pasta and pizzas. — 6 years ago

Ed Vertatschitsch

9.0

It opens up wonderfully. First tastes the acids were strong, not fruity at all. Light, bright and some small complexity as it opened up - and of course as we drank it ;-). We had chicken and mahi mahi - it paired very well with both. — 6 years ago

Ed Vertatschitsch

9.2

Wonderful - smooth. Great finish. Perhaps a bit less complex than I’d preset for soooing on it own. Great with the rib eye steak. — 3 years ago

Ed Vertatschitsch

9.3

100% merlot. Very deep red color, notes of smoky cherry. Delicious wine. Went well with the smoked marlin appetizer. Might be overpowering for our ahi / mahi dinners. We shall see. — 6 years ago

Ed Vertatschitsch

9.2

Cork needed some special care. Wine was blackberry notes and leather. Complexity just shy of what I really like. Beautiful wine for sipping with robust apps. — 6 years ago