Roberto Carli

8.8

I heard it described as similar to Chablis, but I disagree completely. Very loaded apples, ripe bruised and jammy, a skin contact like level of intensity and acidity a bit below what I’d expect. Still ok but feels like an overly ripe and extracted example. — 6 days ago

Roberto Carli

9.1

Very clean, pure profile with a nice creamy texture by the semillon and acidity in balance. Not super expressive for the pedigree, maybe needs time — 14 days ago

Roberto Carli

9.3

Winner of a white burg lineup. Everything is there in balance: nose with citrus, a whiff of floral reduction, a touch of almond sling and grapefruit pith. Palate has vibrant acidity, mouthfeel and a bit of phenolics. Nothing is wow but everything is very good and in balance — 17 days ago

Roberto Carli

9.2

I can’t decide if it’s fantastic or too hipster but it’s very Skurnik, strikes a great balance between cool climate body, lightness but with profound and ripe tannins with some leather/graphite depth without the fruit baggage. At $65 it’s almost value priced given the current climate — 14 days ago

Roberto Carli

9.1

Good brightness and freshness albeit with a whiff of cava and finishing a tad sharp. Wishing zero dosage wasn’t so trendy… — 14 days ago

Roberto Carli

9.3

Wow! Aromatics hit the right spot but the freshness and texture of the palate is what surprises. Benchmark aromatic northern white — 24 days ago

Roberto Carli

9.3

Really nice job. Keermont reminds me of Keenan (an already great value) at 2/3 of the price — 14 days ago

Roberto Carli

9.2

Nice golden color. The blend works well with some bruised apple and rust on the nose, good extract/phenolic and texture on the palate — 14 days ago

Roberto Carli

9.2

Wows with floral reduction tho ugh h the palate falls a bit of the creamy side without a prominent acid kick — 17 days ago

Roberto Carli

9.4

Yes! So bright and yummy. Leads with almost bubbly yet lean red fruit, happy and bright while the core of burgundy seriousness is still lurking behind. Tingling acidity pairs with crunchy tannins. — a month ago