Jay Kline

9.4

Poured into a decanter about three hours prior to dinner. The 2012 pours a deep garnet color with a near opaque core; medium+ viscosity with light staining of the tears and no obvious signs of sediment. On the nose, the wine is developing with heavy notes of Morello cherry, exotic spices, bergamot, black tea, red flowers, cola nut and stony earth. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long. This is a remarkable 2012 Riserva that hides its 15% alcohol about as good as any I have encountered. Full of character and full of life. My last bottle, but I hope to encounter this beauty again at some point in the future. Drink now through 2032. — 8 days ago

Mark Rosse

9.3

54% Grenache 35% Syrah and 11% Mourvèdre. 3,615 feet above sea level!
3000 bottles.
Showing beautifully! — 2 years ago

Kimberly Hausman

9.0

Mature, raisins, good tannins — 3 years ago

Ed Chin

9.0

Drinking really nice for this recent vintage. A lot going on with this high acid bottle. A year or 2 wouldn’t be a bad thing though. — 4 months ago

Rebecca Lim

9.0

Had this in Marseilles — 8 months ago

Ian Hamel

9.2

2022/6/8-10 with scallop crudo, homemade fresh tagliolini al Portonat, frico, etc. A nice mix of more “typical”, bright Sauvignon Blanc citrus and herbs with richer, stone fruit notes. Strong minerality, sneaky richness and plenty of acidity ensure a strong structure, and subtle depth keeps one coming back. — 2 years ago

Tooty Frooty

8.9

Finfin start men lite beskare ju längre ner i flaskan man kommer, tyvärr. Men inte hästkiss detta. #TNWC — 3 years ago

Some Dude

9.0

2016 was a stand-out year, and this wine reflected that. We could easily have given this another 8 years: it was tight and wild when we opened it, but by the time we had it with dinner, two hours later, it was a powerful and delightful experience. Some tannins had dropped out but it was still grippy, and the fruit had deepened into something wonderful with traces of fig. And that acidity: oh my it was wonderful with our salmon and with some Wagyu. I think one of our guests found the right technical term to capture it: yum. — 5 months ago

Ted

9.3

Reminded me a bit of a white Burgundy with some age to it. Golden yellow with citrus and a touch of saline. Loved every drop. — 8 months ago

with Jeni

Ricardo Bohn Goncalves

9.2

Adi Abr22 — 3 years ago