Mazzi
Ruffino
Riserva Tenuta Il Greppone Mazzi Brunello di Montalcino Sangiovese 1987
This vintage must be before Ruffino. Nice medium garnet color. Took half an hour to open up despite the age and continues to get better. That’s nice first leaves earth mature fruits and rustic elegance of old Brunello. Surprisingly fresh texture for a 35 year old. Great with the lasagne for dinner. — 4 years ago
Mazzi
Poiega Valpolicella Classico Superiore Corvina Blend 2016
Lots to like here. Medium body, light on its feet. Complex with notes of underbrush, forest fruit and cocoa. Everything in harmony. — 6 years ago
Il Greppone Mazzi (Ruffino)
Brunello di Montalcino Sangiovese 2014
2014 is a notoriously difficult vintage in Tuscany, but this showcases the finesses achievable in a challenging season.
The nose shows fresh cherry, red currant, pinecone, violet, and touch of leather and baking spices. Medium-to-full body on the leaner side, the plate is marked by vibrant acidity and refined silky tannins. Hint of sweetness on the long finish.
— 5 months ago
Bartolo Mazzi
Vittori Montepulciano d'Abruzzo
House wine in Quebec. Decent — 3 years ago
Mazzi
Sanperetto Valpolicella Classico Superiore Corvina Blend 2016
Delicate beautiful soft after double decanted. Balanced. Memorable. — 5 years ago
Ruffino
Greppone Mazzi Brunello di Montalcino Sangiovese 2017
Wolfgang’s Steakhouse — 7 months ago
Mazzi
Castel Amarone della Valpolicella Classico Corvina Blend 2016
Very chewy, prunes excellent with venison! — 3 years ago
Mazzi
Valpolicella Classico Corvina Blend 2018
Refreshing Valpolicella for everyday drinking. Great with our vegetarian pizza. — 5 years ago
Bertani
Amarone della Valpolicella Classico Corvina Blend 2000
A good vintage for the whole region, best displayed in a glass, unlike Mazzi. The bouquet clearly indicates that this wine could have become Recioto someday 😄. Compared to other samples, the aroma is more fruity. There is no spice in taste, but in this case such circumstances cannot be considered a disadvantage. Long time in oakis felt but not dominant due to the traditional approach to Amarone production. There are some cherry, chocolate, oak, brown sugar, black licorice. — 6 years ago
Mark LaClair
My first Amarone was this 2006. 20 years age might just be the sweet spot. Deep, dark, inky garnet with fig, prune, raisin on the nose. Smooth texture, ripe tannins, more dark fruit on the pallet leaning into tertiary notes. Shared in my wine class how the Appassimento method is used to dry the grapes, concentrating the flavors prior to fermentation. This was a treat for all of us. — 2 days ago