Katya

9.1

На запах ягодки с конфетками, кислинка. На вкус компотно-кислотное, но низ сбалансирован конфетно-шоколадным (?) оттенком. Приятное и питибельное, не сложное. — 20 days ago

Hadley Schaub

9.2

M- love a Syrah, made better with food and a long day of travel, she thinks the blend was good, G- great wine, great food happy grace, H- with pizza was amazing, when in Rome we drink Syrah blends — a year ago

Brunella

9.0

Patio dinner with Mauro — 3 years ago

Randy Fuller

9.3

This is an extremely dark wine, inky black, and it smells of black plums, blackberries and black cherries. The palate shows a terrific display of said fruit with a savory blanket of spice and licorice thrown over it. The tannins are a bit tame, but that fault does make for an extremely sippable wine. It will pair nicely with pork or tomato-based dishes. — 3 years ago

Andy Stabile

8.9

Cherry… tar… firm spicy tannins.
Growing on me.
Le Volpi e L’uva
Xmas 2023. Sally. — 6 months ago

Andy Stabile

9.3

Bigger than most Barbarescos… earthy and dry, some must, some spice. Lovely on the tongue. Light florals. Not overpowering. Classic Italian tart / cran. Even a lemony finish.
X-Mas gift from Tom& Sal from Le Volpi e l'Uva, Florence… their Northern Italian Wine Club this year. The rest of the case is headed for the cellar. — a year ago

Andy Stabile

8.9

Raspberry jam first. Then familiar Barolo. Nice
At Le Volpi e l’uva. Love this place

Monte 27 fromaggio. — 3 years ago

Sharon B

9.6

I’m officially hooked on this Gavi grape! How am I just trying it?? This is my 2nd bottle from a different producer and it’s just as good as the first producer I tried. Will pair nicely with fried catfish and roasted potatoes. — a year ago

John Howard

Harvest production at Hirsch and Cobb Wineries

9.0

Funky fresh. — 2 years ago

Andy Stabile

8.9

Asked for a glass that tastes like dirt and salt. — the waitress at Le Volpi e l’uva said that was “umami”. And for a Syrah, they nailed it. Big for Syrah. And “Umami”. Signature Syrah hint of sweetness.
Grazie… — 3 years ago