Joel Lara

9.5

This is a powerful, full bodied wine with an intensely complex, savory flavor profile. Eucalyptus, pine, sage, cloves, and allspice are all present with some slight hints of leather, smoke, and bitter cocoa in the background. The fruit veers more towards dark fruit and dried fruit, with black currants, dark cherry, prunes, and dried figs coming through, but to me this wine is more about the non-fruit flavors. Over time the tannins become more noticeable and provide grip along with a dry finish, but the high acidity and saturated flavor profile help balance out the tannins. I loved this wine. Such interesting flavors and paired beautifully with both rack of lamb and dry aged ribeye. — 16 hours ago

Rob DeShane

9.2

2016: at 10yrs, a rich expression of Barolo. The nose is refined with rich red fruit, camphor, and of course rose petal. Dense for a barolo on the palate but remains well delineated. Drinking well now! — 3 months ago

Scott Arnold

9.0

Very nice dry white, full body, some complexity, great with seafood. — 5 months ago

romo

9.0

Over the top heaviness, if that’s your thing. — 6 months ago

Jay Kline

9.6

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The wines of Paolo and Giampiero Bea are very special to me and I am grateful to have enjoyed so many of them, over the years. However, the Passito is extremely rare and this is my first encounter. The 2011 pours a garnet color with a most interesting and attractive nose of Castelvetrano olives, dark cherry, salmiakki, and palo santo. I would categorize this as off-dry; certainly not sweet. There’s excellent structure too so that may play a role in my perception of sugar. Perhaps the profile varies from vintage to vintage however, if this is representative, I could see myself going well out of my way to drink this. Brilliant. Drink now through 2036. Bottle No. 1716/3699 — 7 months ago

Jay Kline

9.3

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2020 Lapideus pours a hazy straw color with notes of undigested hay, black lemon, Brachs butterscotch, white and yellow flowers, and some tarragon. The palate shows low+ tannin and acid works well with the halibut crudo. Drink now through 2035. Bottle No. 800/2610 — 7 months ago

Scott@Mister A’s-San Diego

9.5

2000 vintage. Sweet fill. Exquisite cork extracted via the Durand but likely could have used a standard wine key. Darker color than expected. Decanted with expected sed. Medium/medium heavy body. Tannic, dark-fruited nose. Frontal chunkiness. Mid-palate resolution. Finishing solution, smoothing out after 5-6 seconds and gliding into conversation. Still a ton of youthful fruit and passion. Phenomenal (and, unfortunately, last) specimen. Need to acquire if still possible. Absolutely no rush to crush. 7.31.26. — a month ago

Gilbert Van Hassel

9.5

Love this wine. Medium body, spicy, cinnamon, salty. — 3 months ago

Damian

9.0

Ruby color, medium plus acidity, high tannin. On the nose dark cherry and gamey notes. Taste of tart cherry, cranberry. Needs at least 60 min decant. — 4 months ago

romo

9.1

Still too hot, but manageable. — 6 months ago

Jay Kline

9.5

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2019 Cerrete is a veritable abyss: deep, dark, dense and mysterious. Dark cherry, licorice, blood and sneaky high tannin. So young. I thought this worked well with the venison. Almost impossible to believe this is 15.5%; everything is so balanced. Drink now through 2049. Bottle No. 161/9639 — 7 months ago

Jay Kline

9.2

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The The 2020 Santa Chiara appears a deep orange color with notes of marmalade, apricot, flowers, and varnish (VA). The palate shows low+ tannin and decent acid. Tasty, complex stuff as usual. A lovely pairing with gougère of prosciutto, green olive and honey. Drink now through 2030-ish. Bottle No. 2814/5940 — 7 months ago

Tegan Marriott

9.1

Prime rib dinner @ my chef sister's house! This was a great pairing! Dark, plummy,fig, chocolate and java w/ enough acidity. Good vibes! We all likey it a lot!! — 8 months ago

romo

9.3

Sumptuous tart raspberry. Young but very do-able. - at Nick & Stef’s Steakhouse — a month ago

Joe DAscoli

9.3

Lovely wine with the right oxidation and airtime.

Came out red brick in color

Nice fruit still showing. Good tannin — 3 months ago

Clay Bullwinkel

9.5

Fabulous full bodied orange trebbiano wine. Minerals, herbs, tannic, — 4 months ago

Damian

8.9

Medium acidity, apple on the nose, stone fruit, maybe some tropical and honeyed notes on the palate. — 5 months ago

Chris Buggy

8.9

Ruby red, medium body-I challenge anyone to find a better $18 wine, perfect for everyday — 6 months ago

with Jennifer

Jay Kline

9.3

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2017 Pipparello pours a garnet color with funky Montmorency cherry, red carnations, and balsamic notes. Wonderful structure and delicious with the quail. Drink now with patience through 2037. Bottle No. 642/9930 — 7 months ago

Zach D

9.3

moderately complex with sweet Nebbiolo fruit; still somewhat primary; last vintage of this site that was farmed by them since 1985; 14 percent abv. Kland’s bday — 8 months ago