Casta Diva
Luis Pato
Casta Baga Bruto Espumante
Dirty, dusty red fruit - red currant, raspberry, rose hip, but also a whiff of blood orange with a mineral core underneath, fresh & slightly funky.
Bone dry on the palate, with persistent bubbles, juicy fruit and a slight touch of tannins. The irony, bloody character of Baga shines through.
Unorthodox, delicious stuff. Brilliant with food. — 4 years ago
Dirt Diva
Paso Robles Red Blend 2015
What a delicious medium bodied wine. Violet and allspice with tart apple. Fantastic — 5 years ago
Marisa Cuomo
Furore Rosso Costa d'Amalfi Piedirosso Aglianico
Marisa cuomo- Casta di amalfi- furore- deep coloration- on the nose, smoke, oak, blackberry, and dark cherry. On the palate, dark cherry, blackberry, plum, leather, full bodied. Jammy. Very enjoyable and had just about everyday when in amalfi. — 2 years ago
S. Anderson
Diva Prestige Cuvee Napa Valley Sparkling Blend 2001
Fabulous after 20 years. Took 15 min for a sour-tartness to mellow out, but it was delicious with fruity, flinty, and bready notes… wish we had more! — 4 years ago
Giuseppe E Figlio Mascarello
Mascarello Barolo Nebbiolo 1964
Tasted blind. Dark red and opaque. Notes of tart cherries, earth, molasses, some wood, and a hint of VA that blew off. Rich fruit in the mouth. Monolithic though, and very quiet compared to the diva 64 Giacosa that is singing next to it. Perhaps it was the less air time that this had. What a treat to taste two great 64 Barolos side by side, brought brown-bagged by two different people. — 5 years ago
Il Molino di Grace
Riserva Chianti Classico Sangiovese 2016
Casta diva w n,a & c — 3 years ago
Manuel José Colares
Casta Ramisco 1997
Don’t know if I settled down the third time around or the wine did, but a more focused experience this time. Who knows, maybe three times a charm. An ethereal light to medium body, all balsamic, mushroom notes & wild black currants. — 4 years ago
Walter Scott
Cuvée Ruth Pinot Noir 2017
Birthday dinner with Angela in steamboat Springs at Cafe Diva — 5 years ago
Seth Masterson
Such a damn fine example what Muscat de petit grains dried in the sun can be. Made into the sweet (but not too sweet), spicy aromatic concoction that can be found in many countries. Miel? Yes but I get a lot of dried apricot equally. The residual sugar is IMHO perfectly balanced by the remaining acids. One of the best examples of desert Muscat I've had anywhere. Good cold but maybe even better at cool room temp.
Cellarer, Barcelona — 9 months ago