Tom Casagrande

9.1

With some of the entry-level Brunelli like this one, it’s a tough call when to open them. In my experience many try to play in the big leagues by overextracting. This one’s always been on the tannic, somewhat astringent side, so you want to wait to allow the tannins to drop and for it to settle down, but you don’t want to wait so long that the fruit dries up. I think this is about as good as it’s going to get. The fruit is still there, and the astringency is abating a bit. Still tannic. Good acids. Should go well with a simple pasta with tomato and sausage sauce.

UPDATE: After 24 hours under a vacuum seal, it was so astringent as to be nearly undrinkable, to my taste. — a month ago

Jay Kline

9.3

Decanted three hours before service. The 2013 pours, a deep garnet color with a near opaque, core medium+ viscosity with very light staining of the tears. On the nose, the wine is developing with notes of dark cherry, leather, tomato leaf, black tea, cocoa, dry dusty earth and old wood. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose, the wine has a medium+ finish. The last five years has been very kind to the 2013 Voliero. Drink now with a long decant and through 2033 with ease. — 4 months ago

Thomas Nies

9.5

Rustic but refined. Served with homemade pasta and roasted tomato sauce. Exceptional! — 3 years ago

Austin Hohnke

9.1

Wine 1, with rack of lamb. As my drinking history shows, Raffault is a perennial favorite. 2017 is easy access with medium weight, wild red berry fruit, tomato leaf, and earth. Drink over the next five years. Holding ‘09, ‘14, ‘15, and ‘18 with patience. — a month ago

romo

9.2

Grosso! Might be too big if I wasn’t tasting twenty-five other wines. Still, it was quite nice and I would revisit w something tomato. — 3 months ago

Steve Rura

9.3

Very good Rioja. Classic in style. Red fruits, dried cherry, herbal and a little earthy. With mushroom and tomato pasta. Let’s see how it holds up on day 2. Honestly too hot and humid for this kind of meal, but it’s what I have on hand!

Day 2: Still great, but became a little pruney. I prefer the freshness on day 1. — 7 months ago

Colin Cahoon

9.2

Tangy red fruit on the nose (intense nose). Bright tart cherry, raspberry, plum, cinnamon, clove, oak, blackberry, tomato, and white pepper on the palate. Medium tannin, body, and alcohol with high acid and a long finish. — 3 years ago

with Jennifer and Susan

Will Stanley

9.1

This needs more time to knit together, but does show promise, even if I feel a shade less impressed than the first time trying a couple of years back. It’s initially very herbaceous, with tomato leaf and green pepper, eventually giving way to a svelte personality with plush oak and sweet fruit. Not perfect now, but should be great in four years’ time. — 3 months ago

Ray Vanderhoff

9.0

Dark garnet color with a ruby core. Aromas of red cherries, fresh herbs, tomato leaf, asphalt and violets. Red cherry and pomegranate fruit on the palate along with notes of black licorice and fennel seed. Hint of smoky chocolate on the finish. Smooth tannins and plentiful acidity. Good length and well structured. — 3 months ago

Jakub Kalinowski

9.0

A nice CS/Sangiovese blend from around Pisa.
Very interesting how this evolves in the glass with the character of the two grapes coming out to shine and fading - sometimes this is very much reminiscent of a northern Medoc with gravelly black currants, a few minutes later the hallmark tomato leaf + some rusticity of Sangiovese emerges.
On the palate this is quite firm with a proper tannic frame filled with black cherry & black currant and juicy acidity.
Good depth & length and surprisingly youthful. — 2 years ago