Ashraf Attal

9.3

Celebrating with the kids 😁 — 3 months ago

with Aly

Manchester Sheldon

9.1

Soft and velvety. Very old world in structure. — 5 years ago

Al Shikoh

8.9

bubblegum pink; strawberry, bubblegum, wildflowers; juicy, cherry, watermelon, finishes with a bit of phenolic bitterness; light bodied, dry, crisp acidity, 13% ABV; made from Dolcetto sourced from San Luigi Vineyard & Nebbiolo from Galli Vineyard in the Langhe, spontaneously fermented, aged 6-8 months in stainless steel, organic, vegan; 1L, $21 — 5 years ago

AT

9.1

So much like a Pinot — 6 months ago

Ray Vanderhoff

9.3

100% Sangiovese. Soft and velvety but oh so expressive! Aromas and flavors of red and black fruits. Complex accents of forest floor, tobacco, dried herbs, black licorice and coffee. The fruit is bold, but it keeps the noteworthy tannins and alcohol in lovely balance. Oaky on the finish but not overpowering. Beautiful wine. Thank You so much, Kase. — 3 years ago

Nick Ferrall

9.4

Big thanks to @Pietro Amirkhanian ! — 5 years ago

Michael Malpiedi

9.3

Monte in Marche! Eucalyptus ink pronounced oak. Way bigger than expected. Cab drinker’s delight — 6 years ago

Joe Dunn

8.9

Good. Bright and crisp. Lotsa citrus and minerality. — 3 years ago

Jason Sliwa

9.2

Thanks to @Chris MacLean for flagging the NYT article on dolcetto’s by Eric Asimov. This was his pick. Vicki and I both could possibly see what he saw. It was perhaps more focused and elegant than the more abundant San Fereolo. I would like them equally, and pair them slightly differently. I’m grateful for the steer toward dolcetto right now, and discovering examples I really love. — 4 years ago

with Vicki

Nick Phillips

10

This was in a zebra wine club at Bar & Garden in Culver City CA Oct 2017. Fantastic Italian white- citrus, sage-pine. Medium to full bodies. Had while cooking Lobster Tartine and Mussels and Clams. — 6 years ago