Brandon Boesch

9.3

Way better on day two after opening. A lot of earth and herbs. Plums, cherry, good amount of tannin. I feel like if this was distilled it would be fernet. There’s a lot of herbs and forest greenery, but it still manages to stay light and fruity enough to make it really enjoyable. Looking forward to trying more Sicilian wines. — 3 days ago

Oskar Brauer

9.2

The best digestive I've ever tried, it helps upset stomachs — 3 years ago

Jeremiah Allen

9.3

82 Nardi ⚔️
Hue is dark, modest concentration and vibrancy. Oddly, little sediment in Silvio Nardi (74 also little sediment, possibly reconditioned at some time)
Aromas were dark 🌚 This was Tar and Black licorice. Fernet like, even menthol and bitter agent, like Quinine. It was wild on the nose, not sure if heavy decanted would have produced a more interesting tasting, happy to have a clean bottle showing Brunellos structure in fulll force. Tannins were dry, definite bitter beer face present. This was one that needed food, holding down against charcuterie board. — 6 years ago

Rufus King

8.9

Alternative to Crème de Menthe, as a digestivo with club soda, had a little bitterness and smoke, from bar at St. Regis Resort, Mardavall, Mallorca — 8 months ago

Scott@Mister A’s-San Diego

9.3

2019 vintage. High, airy/perfumed nose of dill and white sage with a dollop of tar and charcuterie board. Medium-heavy body. Delicious riptide of bramble fruit and leather flavors that carry on and a balsamic/Fernet Branca note along with a lavender finish. Big-*ss tannins for a Côtes-du Rhône. Black olive lording over the proceedings Sauron-style from the moment the cork was pulled. White pepper wants to emerge on the tip of the tongue but not just yet. Soon…soon. Silly to find myself giving a "simple" Côtes-du Rhône a 9.3 but found it compelling enuff to seriously consider a 9.4. Didn't think it possible. — 3 years ago

Corey Critchfield

9.0

Fernet, vegetal, tannic.
80% Tempranillo, 15% Graciano and 5% Viura. — 6 years ago

Lauren Johnson

9.3

For Alex. Like fernet but less astringent n herbaceous — 6 years ago

Bonnie Chu

8.9

So many tastes and fernet and more tastes later — 2 years ago

David Kwon

9.0

On nose menthol and oak like fernet. On the palate black currants, blackberries, butter, oak, fernet branca, with a medicinal black tea finish. First time having a Cabernet Syrah blend and it's blowing my mind. I'm not sure I quite like it but it's the most interesting wine I've had in a while. — 3 years ago

David Kline

8.9

Smoky caramel-mocha nose shows broom straw and bamboo, vanilla bean, graphite, tea biscuit, cardamom, cinnamon-apple, attic nutmeg and cilantro. Rich and chocolate-y mouthfeel with warm cinnamon heat is exemplary. First taste puts the dully oaken nose to shame for insufficient suggestion. This thing brings a support beam of heavy oak in abundance. Cedar, pepper, cinnamon, nutmeg, cardamom, allspice, tobacco; the gangs all here. Coffee is the magnet in the middle; two sugars, black, a millisecond before the heavy cream and drizzled caramel. Buckwheat, buckthorn, and dried pineapple are the lightning in this dark storm. Add ginger and dried lime and a drop of Fernet Branca and you’ve nailed it. Don Quixote used to nip this for breakfast. #brandy #cardinalmendoza #spanishbrandy #brandydejerez #soleragranreserva #jerez #sanchezromatehermanos #sanchezromate #grapespirit — 4 years ago