With scallops, octopus, crab, and later short ribs at an Italian restaurant. The glue has subsided, not rubbery, some fruit is coming out. But not special.
21 minutes later: The candied bacon came out, and it compliments the short rib very well. — 5 months ago
My. Etna volcanic minerals, acidity, herbs, smooth, full, long — 8 months ago
Cooking class with sommelier and Peter. Like a Zinfandel. — 9 days ago
A wonderful Primitivo — a month ago
Maybe too young to tell but I really enjoyed this. Although is has a somewhat muted nose, it was reminiscent of cling peaches and a dash of iodine. The flavors are unapologetic. Bold fruit, tomato leaf, cured meat and integrated tannin. Long finish — 8 months ago
Popped and poured; enjoyed over the course of a couple hours. The 2011 pours a pale, hazy garnet with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is vinous with desiccated strawberry, oiled leather ball glove, braised beef stew, freshly pulled espresso, licorice, mint, fresh basil, eastern spices, and a mix of rocky and decomposing organic earth. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose, the finish is long and savory. A wine with soul. Drink now. — 2 months ago
Tasting notes of cherry and brown sugar with high tannins and a zippy finish. Really good if you’re looking for a bright, straightforward wine that can pair well with a lot — 6 months ago
Wow! I Was not sure if to believe the 9.2 mark but I am blown away! Amazing red! I will give it a solid 9. Just because I am not sure i tried 9.2 — 2 years ago
Matthew Cohen
Wow.
Nose: a mere hint of Brett. Blows off. Gorgeous pink roses. Intense.
Palate: perfect sweet cherry fruit. Still a bit grippy tannins. Luscious. Terrific.
Fass selections — 18 hours ago