Jay Kline

9.5

Splash decanted immediately prior to service; enjoyed over the course of several hours. “Acclivi” is a blend of selected fruit from several MGA’s in the commune of Verduno, including fruit from some of their prized holdings in Monvigliero as well as Boscotto, Neirane and Rocche dell’Olmo (which is an MGA that is no longer bottled on its own by any producer).

The 2017 pours a pretty, light garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with loads of roses, pomegranate, cranberry, talcum powder, exotic spices, pastilles, orange rind and dry gravely earth. On the palate, the wine is bone dry with high tannin and acid that only seems to build over an hour of air.

Over the last 20 years, there have been few vintages with less love than 2017. There were significant issues related to frost in the Spring and the vines had to deal with a very hot growing season. Yet, despite these challenges, Fabio was able to nurture an ethereal beauty which only gains power and grace as the hours roll by. Effortlessly elegant. Drink now with lots of patience (air) and through 2042. I would not decant or you’ll miss parts of the ride. — 3 months ago

Vanessa

9.1

Clos Roquète is a white Châteauneuf-du-Pape wine produced by Frédéric & Daniel Brunier of Domaine du Vieux Télégraphe with a fascinating history to tell…  

Châteauneuf-du-Pape (CNdP) is a highly-esteemed commune located in the Southern Rhône of France. It gets its name, “new castle of the Pope,” because the Pope spent his summers there in the 14th Century when the papacy was relocated to nearby Avignon.
 
This wine is made from 35% Clairette, 35% Roussanne, and 30% Grenache Blanc (all local, white varieties), each adding a unique aromatic and structural dimension. It was aged 11 months in oak prior to release, lending richness and texture.
 
Despite its rich, creaminess, it also has aromatic lift with notes of lemon peel, ripe cantaloupe, white peach, apricot, next to notes of white blossom, vanilla, honey, fennel, and petrichor (a fancy word for the smell of warm, wet pavement like after a summer rain).  

We’re excited to pair this with a lemon, garlic, and herb roasted shrimp over spiralized zucchini noodles.
 
Cheers to beautiful wines that tell stories and share histories! — 2 years ago

with Deked1

andrew

9.0

With Sam.king of wines! — 2 years ago

j a

9.0

pretty. nicely structured, good fruit. could use some age. — 8 months ago

Ming L

9.3

Exuding power and beauty at this age. Need another 5-8 years to integrate and to show the graceful side befitting of the label.
From the lesser know commune of Grinzane Cavour, the ‘09 spent 24 months in French oak barrels, 70% new. — a year ago

Deborah M

9.2

I opened this 2012 Chateau Pontet-Canet last night and it was stellar. The Pontet-Canet is a 5th growth classification that hits way above that tier. The estate of Pontet-Canet is located in the northern end of the Pauillac commune, across the road from Chateau Mouton Rothschild. The grape variety is a blend of 65% Cabernet Sauvignon, 30% Merlot, 4% Cabernet Franc and 1% Petit Verdot. I describe this one as a restrained elegant beauty. @55Seventy — 2 years ago

Gregory Fulchiero

9.2

Lesser known Chablis bottling from the affordable (and over-performing) Dauvissat - entirely in steel so it’s just juice, lees, and terroir in the bottle. Read that - thugs is from 15- to 20-year-old vines planted in five different parcels: two next to premier cru Montmains, two near premier cru Montée de Tonnerre, and one in the commune of Préhy. — 2 years ago

Daron Watson

9.3

“Ana’s-Cëtta” is the white #Nascetta wine by @elviocogno who helped bring the variety back from near extinction in the 1990s in the commune of Novello, #Langhe, #Piedmont.

The 2022 delivers aromas of honeysuckle, white peach, verbena and Mediterranean herbs. Apple, pear, quince and pineapple flavors then come into play. This quickly followed by a waxy texture, balanced by lime zest, with notions of crushed minerals on the finish.

The winery suggests it is “ideal as an accompaniment to vegetable dishes, white meats, raw fish, oysters and creamy cheeses.” Maybe not as ideal, but paired with rigatoni, sausage and fennel allowed some contrast to expose and heighten many of the sensations…BRAVO! — 8 months ago

Wilhelm

8.9

Lite för tunn — a year ago

Jay Kline

9.4

This bottle of 2010 Pecchenino “Le Coste” was pulled from my cellar on a “school night” and brought to a fun little gathering of service friends after their shift. Opened, splash decanted and consumed over three hours; served side-by-side with the 2010 Roberto Voerzio “Brunate”. The Pecchenino “Le Coste” was locked down pretty hard for the first 30 minutes but shifted dramatically before the hour mark. At that point, it was singing with bright, red and dark fruits, roses, tar and wrapped up in the most elegant package. Compared to the Voerzio, this was lithe and open-knit. A lovely, traditional expression of Barolo that, while endowed with the classic structure of 2010, is just beginning to offer up more of its charm. It’s probably worth noting that Pecchenino actually resides in the Dogliani commune, just across the boarder from Monforte d’Alba. Dogliani is where some of the highest expressions of Dolcetto are produced under the Dogliani Superiore DOCG classification. Pecchenino’s Dolcettos are lovely examples and super reasonable…but I digress. Back to this wine, “Le Coste” is a small-ish MGA in the Barolo commune that sits directly south of the town of Barolo and said to share some similarities with the Cannubi MGA just to the north. While I don’t have enough experience drinking wines made with the fruit from "Le Coste", I can certainly draw some parallels. Anyway, on this night, the "Le Coste" by Pecchenino wiped the floor with the "Brunate" from Voerzio, which couldn’t seem to really get out of the gate and even after 3 hours in a decanter. The Voerzio is gonna need forever to come back around. Drink now with at least 30min of air. Otherwise, this will continue to drink well through 2030+. — 2 years ago