Rufus King

9.2

Rich but not too tannic or acidic Super Tuscan served with Frutti di Mare pasta at Gigi's in the South End, Boston — a month ago

Stefan Dolhain

9.3

2019 vintage. Much better than expected, this is up to its Cru Classé status. Classic Saint-Estèphe and very good value. Since the owner of Cos d'Estournel bought this neighbouring estate, this will be a Château to follow. — a year ago

Sipping Fine Wine

9.0

Barbera d’Asti achieved DOCG status in 2008. Warm vibrant Ruby color with a bouquet of berry fruit aromas and sweet perfumed herb spice. On the palate flavors of plum, cherry and blackberry with pepper and herbs, good structure, balanced with savory acidity and soft tannins. Medium+ finish ending with juicy fruit. Exceptional! Great Value! — 2 years ago

Stefan Dolhain

9.1

2019 vintage. This estate has been promoted to Grand Cru Classé status in the 2022 classification. Merlot, Cabernet Franc and Malbec. Solid and reasonably priced. — 3 years ago

Jay Eagan

9.8

This is a Cabernet the artificial intelligence which is pretty obvious he has a low IQ says it’s a Merlot This wine has been made by Felipe Melka since the early 90s and should be called status — 4 years ago

with Kristine

Karyn Fricke

8.9

Spicy blackberry aroma, fresh tang and cherry finish. Just a hint of tannins. — 4 years ago

Clayton Haggarty

9.2

Bone dry with beautiful cherry and floral notes and a long finish. — 5 years ago

Steven Lee

9.3

Respect the winemaker for staying true to the quality and disregard the status and classification. The nose of classic mineral, floral and cassis. The palate is quite smooth and silky and sweet bitter core. Talcum powder. Very similar to burgundy. Blue fruit smell n pheony smell. Getting smoother as it breaths for an hour — 6 years ago

Freddy R. Troya

9.1

Castellani — St. Giorgio Vernaccia di San Gimignano 2024, Vernaccia di San Gimignano DOCG — Tuscany, Italy 🇮🇹

Overview:
100% Vernaccia. A fresh and vibrant follow-up to the Vintage 2023,(also reviewed) maintaining the classic Tuscan profile while leaning into greater precision and energy. This vintage 24 highlights freshness and length over the more almond-driven character of the prior year.

Aromas & Flavors:
Lemon zest, green apple, and crisp pear take the lead. Subtle floral notes and a delicate mineral edge add lift, with less emphasis on the traditional almond note and more focus on citrus-driven clarity.

Mouthfeel:
Light to medium-bodied with brighter acidity than the v.2023. Clean, lively, and more linear in structure, finishing longer with a slightly savory edge that lingers elegantly.

Food Pairings:
Seafood, grilled fish, light pasta, fresh salads, or simple Mediterranean dishes. Excellent as a refreshing aperitif.

Verdict:
A more energetic and refined expression of Vernaccia. While the v.2023 leans slightly rounder with its almond touch, the v.2024 shines with freshness, precision, and a longer, more savory finish.

Did You Know?
Vernaccia di San Gimignano was the first Italian wine to receive DOC status in 1966, marking its place as one of Italy’s most historic white wines.

🍷 Personal Pick Insight:
V.2024 edges ahead for its freshness and extended finish, more vibrant and food-driven, while still honoring the classic style. — 2 months ago

Scott@Mister A’s-San Diego

9.3

1995 vintage. Great fill, foil and label. Perfect cork. From a top-notch cellar. Decanted and tasted over the course of two hours. Volcanic ash-styled sed vs chunky-style. Big funk on the nose that resolved after 7-8 minutes. Wine was showing decently (in the 69-72 degree range) but lacking any tannic structure. Placed the decanter atop an ice bucket bath to drop the temp down to 60 degrees or so. Took about 20 minutes but the tannins kicked in the door to say hello. Fruit components stayed constant. Pauillac tendencies were all there. As is the case often with older BDX, the decaying matter/leaves at the onset transitioned to graphite/lead pencil and espresso flavors. This was a superior bottle in great shape. Top of this wine’s specific bell curve. Comparable bottles would look to be drinking this well for the next 5-7 years without dropoff. Out of larger format…could possibly push this into 9.4 status. 2.5.24. — 2 years ago

John Kuhn

8.9

This is a beautiful wine. Great color and nose. Fruit forward with great notes — 4 years ago

Scott@Mister A’s-San Diego

9.3

2019 vintage. Too damned drinkable with just enough structure to avoid “fruit bomb” status. — 4 years ago

Scott@Mister A’s-San Diego

9.3

1993 vintage. Holding up well. Still plenty of both fruit and acidity/tannins. Light-medium body. Can hold this status for a few more years. — 5 years ago

Ericsson

9.2

As good as it gets for Pommard; no Grand Cru’s here. Very pale ruby hue. Nose full of red berries and wet forest floor. On the pallet there is ripe red cherry, an earthy mushroom savory-ness, and bright acidity. There’s also a pleasant medium weight to wine and soft velvet tannings which give way to a lengthy finish. A fine Burgundy regardless of appellation status. — 6 years ago

Bob McDonald

9.5

Lime and citrus notes with saline notes. Inspired by a recent note @Ira Schwartz about a delicious Chablis he had. Oak has been thoroughly absorbed. I haven’t had many Chablis from Les Clos but lived up to its exalted status. See previous Delectable note. Great with fresh Pacific Oysters. — a year ago

Scott@Mister A’s-San Diego

9.3

2019 vintage. Last tasted 4.3.24 (9.3) and 10.18.23 (9.3). PNP. Light medium-medium body. In a great spot already with some of the overtly, machismo dryness in previous visits now double-live gonzo. Big camphor/eucalyptus, cola nut, tree bark, semi-ripe cherry, rhubarb. Tannins not far from the proceedings. Maybe, just maybe, gets to 9.4 status in a few years. Seems to have enuff stuff(ing) to handle a 10-15 years hibernation period should you so desire. 03.16.25. — a year ago

Bob McDonald

9.5

There are many tasting notes of mine on Delectable over several vintages as it has always been one of my favourite Australian reds. Dark Ruby with a lighter crimson edge. White ground pepper with fresh spices and black fruits (black cherry). Charcuterie. Ticks so many boxes. The only disappointing aspect has been the steady increase in price to now be sitting at around $200 reflecting its status in the Australian red wine hierarchy. — 2 years ago

Matthew Cohen

9.7

Nose is inky. Some blackberry.

Palate is juicy blackberry fruit. Some graphite. A bit straightforward on open. Let’s see where this goes.

As this opens, silky and elegant. More floral on the nose. Lilacs. Graphite. Lovely. Palate is so silky. Wow.

Wine totally changes in 45 minutes.

75 minutes in nose approaches god status. Massive layering and complexity. Palate is Gods silk juice. Wow. InsertSuperlatives wow.

Buy this. Buy as much as you can

Fass selections — 4 years ago

Ceccherini Cristiano

9.6

Finesse, delicacy, complexity and focus
Quince, cedar and thyme tea
White pepper, almond spread and white choc
A field of flowers(mainly yellow)
Lemon curds, dill, breadcrumbs and more and more
Seaweed and strongly marine
Whispered rather than shouted class
Every swirl is a discovery, a subtle win of aromas
Toffees and cappuccino coming out of the glass with the rising temperature
It goes without saying the fun
So long aftertaste
12% in alcohol
This is the gotha of the Italian white wines
Still decades ahead i am sure
It could easily rank a Grand Cru status
Grab it if you can..and then age it — 5 years ago

Gilbert Van Hassel

9.4

Simple Chardonnay but very exquisite and very expensive. Arnaud Ente has reached cult status acne even his most simple cuvees taste great and command stratospheric prices. — 5 years ago