Cathy Paris

9.0

Avec Pamela et Daniele
Millésime 2023
— 2 days ago

Ian Hamel

9.4

2022/7/1 with the last of the prosciutto San Daniele for a while, pan-roasted kuro-shitabirame, turnip salad, etc. This was such a grand, typical Meursault - loads of nuts, butter, stone and lemon, just approaching its peak. Then you add the Genevrières spice - nutmeg, clove and yes, juniper - and it’s really wonderful. It disappeared rather quickly. Sadly Fichet last produced this in 2010, and this bottle (with 14 years of age) didn’t cost much more than a current-release villages lieu-dit goes for... — 2 years ago

Scott C

Founder / Co-director SR Wine imports

9.1

The best non macerated white I have tasted from Italy ! — 3 years ago

Cathy Paris

9.0

Toujours avec Pamela et Daniele
2023 — 2 days ago

Vik

9.2

Tingly, easy drinking wine. Amazing. — 2 years ago

Keith M

9.0

パイナップルなどの濃厚な果実。グレープフルーツなどの酸。
明らかにライムストーンを感じるミネラル。
この値段でこの表現力はすごい… — 3 years ago

Carl-Johan Enell

9.3

Havtorn i både smak och doft - en lite järnig ton och med en hint av apelsin. Låter som ett glas juice men det är väldigt gott med välavvägda smaker. — 3 years ago

Eliot Hamerman

9.4

Drinking beautiful — 3 months ago

Kurt Schuster

8.9

Always wine with food. Goes excellent with anchovies and pasta.  — 8 months ago

with Denise

Tom Casagrande

9.1

My very first Nebbiolo wine was a 1975 Valgella from Rainoldi. And my first interview to try to get into the NYC wine business after college in 83 was with the company (C. Daniele, now long-gone, who occupied a ramshackle office on 125th Street, I think) who imported Rainoldi then. So this wine brings up some ancient memories. It’s actually quite nice. It’s more rustic than many Valtellinas I’ve had. Nose has lots of sour cherry fruit laced with clean stony minerality and a bit of barrel spice. Intense yet not heavy in the mouth, with nice interplay between sour and ripe cherry. Nice minerality too. Tangy acidity and a bit of elbowy tannin give structure. Clingy finish. Went really well with bistecca alla pizzaiola. — 3 years ago