Conrad Green

9.6

Meat, deep herby fruit, iron and intense purity. Great structure, intensity and complexity. A feral, savory and engaging wine. Fantastic stuff. Still young — 8 days ago

with David

K Brooks

9.0

Quite nice with Shawarma chicken and with roasted leg of lamb. — 21 days ago

Kurt Winrich

9.2

At La Coin in Seattle — 22 days ago

Bob McDonald

9.1

Pale to mid ruby in colour. A lovely perfumed nose of roses and red flowers The palate is savoury and sweet with medium density…dry red cherries Thoroughly enjoyable with home made pasta. Top quality and worth the price. — 2 months ago

Shay A

9.5

94-95

This was one of the wines I served for my annual WWC hosting. All wines served blind.

93 syrah/ 7 viognier

The third syrah in my lineup was a wine I've enjoyed a few times over the last five years. Bangin' vintage and in a style I enjoy (syrah and vio). Purple-black in the glass, it offers up killer aromatics of rich, dark fruit, some baking spice, and smoked meat. Even with nearly four hours, this was a monster in structure with tannin that paired beautifully with an herb crusted lamb rack. Powerful on the palate with smoked berries, bacon, espresso, vanilla and a savory finish. Still on the upswing with lots of wonderful Cote-Rotie fireworks in store. Wish I had another! — 3 months ago

Harvey Raben

9.6

Still strong with bramble fruit herbal characteristics that flow into a long finish. For a 43 year old this is spectacular example of Syrah in the northern Rhône. Complexity without off flavors from aging. — 4 months ago

Joel Lara

9.5

Dust, tar, dark cherry, white pepper, and anise on the nose. The same flavors come through on the palate with balsamic and fresh mushrooms emerging as well. Smooth and lush on the palate, and the tannins and acidity are beautifully balanced. Persistent finish but a little drying on the palate. Overall a pleasure to drink. I bet this will be great after a few years when those tertiary flavors are more developed. — 7 days ago

Scott@Mister A’s-San Diego

9.3

2016 vintage. PNP. Medium body. Dusty intro with expansive mid-palate and fruity finish. In a state of transition now. Hold off for 2-3 years if you can. 7.10.26. — a month ago

JOHNMERCIE

9.0

It's fruity and has depth. I don't really taste the tannins in the prosciutto wrap. — 2 months ago

Pooneet K

9.0

Nice - not quite as deep or expressive as other 2021s, and at 14.5% the structure is pretty high, but still a nice Sangiovese overall. — 2 months ago

Alan smith

9.4

Probably my favorite Sangiovese so far.

Nose is expressive - cherry, plum, graphite, spice, lavender.

Tastes like cherry and dark fruit, minerals, tobacco.

Full bodied, rich and intense.

With age it probably will live up to the multiple 96+ professional reviews. — 3 months ago

romo

9.4

Eucalyptus all day. Still years to go. Happy Anniversary, Gary! - at Laurelhurst — 4 months ago

Leonel Trevino

8.9

Very bold but very tasty. Goes well with spaghetti. Loved it. — 4 months ago

Scott@Mister A’s-San Diego

9.1

20221 vintage. Waay overpriced but smooth with some interesting flourishes. 7.29.26. — 10 days ago

Jay Kline

9.5

Popped and poured; enjoyed over the course of dinner. The 2006 Bussia Riserva pours a deep garnet color with a translucent core; medium viscosity with no staining of the tears and a good bit of sediment. On the nose, the wine is developing with heady notes of Morello cherry, an entire shop of red roses, tar, curaçao, truffle, talcum powder, cedar chest, dried green herbs and gravelly earth. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long. What a brilliant showing with so much life left. Drink now (but maybe decant off the sediment immediately before service) through 2046. — 25 days ago

Ali Copp

9.6

Italian Club
100 Sangiovese. Balsamic, balanced tannins, violet. Was perfect with pasta.
We both loved this one — a month ago

Peter van den Besselaar

9.0

vintage 2015 | spicy, pepper, morelcherries, strict, good acidity — 2 months ago

K Brooks

8.9

Light, fresh and delicious with salmon, asparagus and butternut squash. Perfect for a May dinner. — 2 months ago

AEL

9.0

Earth, orange peel, berries, maybe wood. Light on palate, but structured. — 3 months ago

Garen Staglin

9.4

Little dry. — 4 months ago