Benjamin Shirk

10

Incredibly lucky to even taste this, way outside of what I'm familiar with. First thing i noticed is how concentrated the nose is, extremely aromatic, red fruit with a creamy note and oak that is perfectly integrated. Normally I can smell when an ABV is this high but not with this wine. I can't believe how perfectly balanced it is - tannins, fruit, acidity, oak is all the perfect exact amounts so that nothing stands out on its own, but it has such concentrated flavor that everything stands out at the same time — 9 days ago

Peter Sultan

8.9

Sometimes the old standards really are needed. Still, at 14.5% abv I can feel the varietal straining. — 8 days ago

Billy L.

9.4

1.5 hr. Decant, lots of dark cherry notes; paired nicely with our bolognese pasta dinner. Cheers 🍇🍷👍🏻 — 13 days ago

Mike Miller

9.4

Gentle, soft spoken. Floral on the nose, with notes of raspberry that don’t go far as it goes down. Stone fruit on the end. — 9 days ago

with Anne

Ron Siegel

9.3

This needed lots of air to open. — 15 days ago

Adam Baker

9.1

Drank at Summit with Cyan. Started young, but opened up very well. Drank with red snapper. — 11 days ago

Sam Friedland

8.9

Very pleasant, fruit and mild tannins — 9 days ago

Jason Gelman

9.4

first time dining at Chef Vola. 2020 is great but needs air to open up. even 2 hours wasn’t quite enough to show. felt a bit closed to me but still very enjoyable. — 16 days ago

Ron Siegel

9.4

This was open & expressive showing an elegant silky red cherry fruit, rose petal, spice & tobacco notes. — 3 days ago

Tom Jenkins

9.0

Dark, lush fruits. Soft tannins, but a peppery finish. Great with my Veal Milanese. — 3 hours ago

Jay Kline

9.3

Presented to me double-blind at Tasting Group. The wine pours a garnet color with a transparent core; medium+ viscosity with very faint staining of the tears and no signs of sediment or gas. On the nose, the wine is developing with powerful notes of ripe and some tart and dried red fruits: Morello cherry, dried orange peel, roses, tar, dried green herbs, talcum powder, dry gravelly earth. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+ and so is the alcohol. Powerful and delicious.

Initial conclusions: this could be Nebbiolo, Sangiovese or possibly a Grenache blend from Italy or France. But if I’m trusting me notes here, this has gotta be Nebbiolo so that’s what I’m calling. Final conclusion: this is Nebbiolo from Italy, Piemonte, Barolo, and for the hell of it, I’m going to call Serralunga d’Alba…from a producer like Massolino, 2021. Ha! Vietti!! And I don’t hate my call because Castiglione Falletto is right next door. Tasty stuff, of course. Drink now with patience and through 2051. — a month ago

Elmars

9.0

Vigna Nastagio. Although the wine was satisfactory, it did not meet my expectations. I had previously had a more enjoyable experience with other vintages. The dominant tannic notes were even noticeable in an 8-year-old wine. — 17 days ago

Brian Sullivan

9.9

2016 vintage, drunk in 2026 — 16 days ago

Rick Phillips

9.6

In 10 years, this will be a 98-100 pt wine. — a day ago

Stephen Fitzpatrick

9.1

2021 vintage. Outstanding Nebbiolo. Leather, smoke, and a hint of fruit on the nose; continued to open up nicely over the course of the first hour. Cherry and complex tannins on the palette with a fine finish. Paired exceptionally well with filet mignon. — 11 days ago

Peter van den Besselaar

9.2

vintage 2017 | Refined cedarwood, spices, balance. — 3 days ago

Amanda Thomas

9.4

Absolutely fantastic with ratatouille with thyme. Cuts through everything and melds beautifully. Need another bottle to form more thoughts. — 19 days ago

with Tim

Rick Phillips

9.4

Couldn’t get enough of the 2013 so opened this split of 22. Has years to grow with its floral raspberry & hint of the boldness it will achieve. Just hope Im still around to still taste it in 10 years! — 20 days ago

with Letha

Peter van den Besselaar

9.0

vintage 2018 | Young. Nice tones of black olive and chocolate. Enormous potential, but keep it 3 to 5 years cellared. — a month ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.0

Call me old school I still love #supertuscan wines — a month ago