Daniel Ciolek

9.0

Good value for a 10 year Barolo. Traditional style. Spicy and dense floral on nose. Spice, leather, tar, tobacco dark cherry, blackberry and graphite on the palate. Lingering tannins at the finish. Approachable on opening but best after 2 hours slow ox. — 8 months ago

Tom Farnan

9.1

On holiday in Italy in 2016 I got smashed on Barbera D’Asti made from unbalanced overripe fruit. This wine has cured me of my aversion to the variety: it is well balanced, medium bodied with some berries and chocolate balanced out by a gentle minerality and some herbal notes. Bio and lovely 👍 — 2 years ago

Jordan Franceschini

9.7

Truly special! — 5 years ago

Mike Matsumoto

9.0

いつもの格安バローロ、初見の2019年もの。
うきうき税込2508円。
香り、アタックの印象は変わりませんが、アフターは2018年より確実に秀逸。今回もまとめ買いして成果。 — 8 months ago

Tom Casagrande

9.1

A solid weeknight dinner-priced Barbaresco. Nose takes a while to get going but then shows some complexity, with crushed cherry, crushed stone dust, baking spice, a bit of a balsamic note. Medium-bodied, it’s got decently concentrated savory-leaning flavors, with medium acids and a dusting of very soft tannins. Use this as you would a good annata Chianti Classico. — 2 years ago

Ignacio Sarmiento

9.4

2015 killer w Veal during Corona lockdown — 5 years ago

hiro

9.0

初日雑味
二日目うまい — a year ago

President Obama

9.2

Should be the Langhe. At Clorofil in Rome. — a year ago

Ian Hamel

9.1

2020 spring / summer. Really nice - I hadn’t had any de Moor in a while but this was at least as good as I remembered. Honeyed and savory, lots of chalky minerals — 4 years ago

Delectable Wine

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9.3

Usually a blend of three parcels, in 2017 the Chablis Humeur de Temps also includes the Bel Air and Clardys vineyards, both of which frosted heavily in this vintage. The resulting wine boasts extraordinary richness, power and vivacity, with lifted floral notes that add sweetness as well as sensuality. Veins of salinity give the wine its explosive energy and sense of balance. In a word: superb! (Antonio Galloni, Vinous, January 2020)
— 5 years ago