David Burke

9.1

This has both lightness like a Pinot noir but depth too. Not jammy at all. — 12 days ago

Jay Kline

9.3

Splash decanted; enjoyed over the course of a few hours. The 2001 pours a deep garnet/purple with an opaque core; medium viscosity with moderate staining and loads of fine sediment. On the nose, the wine is vinous with lovely notes of plums, Morello cherry, red and purple flowers, cocoa, a mix of organic and inorganic earth and subtle warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and sanguine. After 25 years, I remain in adoration of the 2001 “Campoleone” and aside from navigating the monumental sediment, this should be a joy well past 2035. — 3 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 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 — 3 months ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Served a bit warm today but still really nice Italian white.

Had it with the Kale Salad and I am not the biggest fan of kale and it was amazing. Had two. — a month ago

Fabio Franchella

9.1

1 Glas : Angenehm weich, leicht buttrig, dezente holznoten und frischfruchtig im abgang. A little surprise — 3 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 — 3 months ago

romo

9.0

Over the top heaviness, if that’s your thing. — 2 months ago

romo

9.1

Still too hot, but manageable. — 2 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 — 3 months ago

Jay Kline

9.5

Poured into a decanter about an hour prior to service; enjoyed over the course of dinner. The 2009 pours a deep garnet color with an opaque core and a burnished rim; medium+ viscosity with significant staining of the tears and plenty of sediment. On the nose, the wine is developing with notes of ripe black fruits: black plum, salmiakki, mixed flowers, some nail polish, blood, wild herbs, a mix of organic and inorganic earth and exotic spices. On the palate, the wine is dry with high tannin and medium+ acid. Confirming the notes from the nose, the finish is long. It’s been several years since my last 2009 Pagliaro and it certainly hasn’t lost any of its potency. A special wine from a special vineyard cared for by a special producer. Drink now with a decant through 2039-ish. Bottle No. 3815/9570 — 3 months ago