Tom Garland

9.4

First meeting of monthly wine group and everyone came to play.

Nose: areomatics draw you in with ripe dark fruit, floral, forest floor, truffles. Taste: Elegant, silky, balanced wine with cherry, smoke, toast, earth, and a medium plus plum/cedar/chocolate finish. YUM!! — 6 months 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+. — 3 years ago

Kevin Hicks

8.9

Smooth and jammy. Nice@body — 6 years ago

Taylor

9.3

Peaty with a very full body. Very good. — 6 years ago

Ely Cohn

9.3

The Sadie wines are treasures. Eben Sadie makes wine in the ways I’d make wine. Treinspoor is something unique. I’d be shocked if anyone could call the grape blind though it makes sense after you think about it. Tinta Barocca is usually made for Port and you can draw the link to prune, plumb, raisins, spruce, and oak. Bone dry, fleshy tannins. — 7 years ago

thy huynh

9.0

If you are new to red wine, this is a good introduction to reds. Its between a pinot noire and a cabernet, but the alcohol is very subtle for a red. — 8 years ago

Lori K

9.4

Todd says great cab, case worthy, — 9 months ago

Scott@Mister A’s-San Diego

9.3

2016 vintage. Last tasted 6.15.24. Still too fleshy for me. Prob need to decant (or open and put back in the reefer for a day or two) for 3 hours to draw out the tannins that, theoretically, should be there. Enjoying the 2006, 2018 and 2019 vintages a bit more currently. **UPDATE**Came across an opened (2/3rd left from last night's party) bottle and retested. Tannins out and looking for nightlife. Upgraded to 9.3 (7.21.24.) 7.20.24. — 2 years ago

Scott@Mister A’s-San Diego

9.2

2012 vintage. Holding up rather well. Appropriate nose, velveteen entry. Light-medium body. Balanced fruit/acidity. Fairly smooth palate draw/experience. 2.20.23 — 3 years ago

Rarig Ross

10

Petillant Naturel. Holy smokes this one moves the goal post. A different echelon. I didn’t share this bottle with my family. It was all me. Colorful, amazingly ripe but clean fruit, expressive but finished without the perspective of the tannic non-autolysis texture I despise in Pet-Nat. Wow wow. I taste a lot. A 10/10 in its class. — 4 years ago

Michael Childs

9.0

Really nice rose, better on day 2! #texaswine — 6 years ago

Kei Iwashita

9.2

低温調理されたジビエに完璧にマッチしたニュージーランドのピノ。飲みやすい。アロッサにて。 — 7 years ago

Francisco Perez

9.0

Outstanding red Texas blend. Dry, soft but rich and well balanced. Excellent with baked cod on tomato and garlic sauce. — 7 years ago

Douglas Braun

9.0

2023 -Vintage - rose made from Pinot Noir and Zweigelt - surprisingly good (the label didn’t really draw me) med plus acidity with a Pinot Noir like character in the aroma and a slight backend spice which I guess to be the Zweigelt -lower-ish ABV 12.5%ABV worked well with my scallops — a year ago

Trixie

9.0

Cherry, plum and chocolate 🍫 aromas.

Dry, light bodied.

•13% ABV• March 23, 2023 🌞 — 3 years ago

Jonathan Wall

9.1

Straight out delicious. Dark. Viscous. Mango? Draw back was the headache. — 3 years ago

Mark Howard

9.3

Aromas of dark black fruits - blackberry, plum, blueberry. Bold and big, with soft integrated tannins that draw you into the inner sanctum of the grape varietal. A tinge of age at the ends, but not in the fore front. Nice lovely finish lasting over 30 seconds before it breaks down. Definitely at its peak of performance. Paired well with the bolognese. Even better with the veal chop with figs, pluots, and watermelon radish. As Elizabeth says, this is a gorgeous wine. “It’s a grown up, but not old”. Or as I like to say, like a 40 year old classy lady wearing an evening gown and pearls - just stunning! — 6 years ago

with Elizabeth

Annie Ford

9.0

I like the earthy flavor — 7 years ago

Jay

8.9

Dinner @ Rainbow Lodge. Houston TX 🇺🇸 — 7 years ago

kjcjapan

9.7

Very syrupy Sherry. Made from pressed raisens it has a very smooth finish and mouth feel. It is best served chilled to draw out the depth of the flavors. Good with rich desserts and bitter (high cocoa) chocolates. — 8 years ago