Tomas Evans

10

Absolutely fantastic wine. Berry-esque and acidic to taste. Simplistic in its way, I feel that is why it speaks out so much. Angus ribeye and mashed potato cake is great with it. — 7 days ago

Adriana Fabbro

9.1

Rossese Bianco is a thing. Who knew?!?! Zesty. Fresh pear. White blossom. Saline finish. — 2 years ago

Diederick Swagemakers

9.0

Houtgerijpt — 3 years ago

Elisa Becze

9.5

Are Italians even capable of producing a bad wine? This was one of the most perfectly balanced wines I’ve had in a while. Easy to drink, soft, not too fruity, dry, or acidic. Paired great with roast beef. — 5 years ago

Josh Morgenthau

9.1

Silken and transparent. Red berried, delicately herbal and precise; like a super mineral cru Beaujolais, with a northern Italian inflection. — a month ago

Pooneet K

9.0

Nice rossese. Like a fleshier more peppery Italian style Beaujolais. With a bit of chill an excellent pairing with some chicken thighs cooked with shawarma seasonings. Acid maybe slightly lacking on the finish, but still nice. — a year ago

Suzanne Verhulst

9.0

Earthy, mineral, berries. Herbs develop over time. Beautiful deep ruby color. — 4 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.1

Very smooth very lovely. #barbaresco #nebbiolo — 3 months ago

Heather Danskin

9.7

Delicious! From Smithsonian wine. — 10 months ago

Timothy Eustis

Wine Director, Red Lion Inn

8.9

Super pretty. Light bodied. A treat — 3 years ago