Andreas von Dreusche

9.1

Gutswein Umstellung ökologischer Anbau — 6 days ago

Barny

8.9

UBBBP Vol 37; MC mit Platz 4; 88,63 Punkte — 9 months ago

with Niels and Don

James Brenner

9.3

Throwback to our 2014 trip. Jayme likes a lot. — 2 years ago

Luis Arguero (@winefromAtoZ)

9.0

Cincinnato ‘Pollùce’ Nero Buono 2018: Medium-body. Medium acidity. Medium tannins. Made from 100% Nero Buono, an ancient grape varietal from the Lazio region of Italy, this wine offered an intense, deep purple color due to the skin and the juice. Primary flavors were dried red fruits, dark fruits, plum, raspberry, blackberry, herbs & earth. The finish was noticeably dry & smooth. Overall, a very nice expressive wine showcasing a great mix of fruit & terroir. A exceptional find and a great pairing for our authentic Roman flatbread called pinsa. Roman food requires Roman wine! Cheers🍷 — 3 years ago

Peter van den Besselaar

9.2

Vintage 2016 | minerality, with more cellar years the wine shows power and balance | paired with fried codfish — a month ago

Martijn

9.5

@Kay Delectable this is the eiswein. Paired with apple pie Alto Adige style (with figs). Heavenly combination. — 2 years ago

Boris Mathiszik

8.9

When in Rome, drink Roman wine. This is a nice table wine - perfect for dinner here on our first night. — 2 years ago

Darren D’Altorio

9.0

Love Santa Ynez wine country. The rustic unpretentious spirit of the region is reflected in the wines. This is a supple Cabernet with lavender and anise on the nose fading into savory herbs and berries. The sip is smooth. Balanced. Not overly tannic, acidic, or hot. Sorta melts into your tongue like dark chocolate. There is some earthy tones, gravel and graphite lingers. Perfect for a bacchanal or a Friday night on the sofa. — 8 months ago

Peter van den Besselaar

9.0

Vintage 2016 | colour tending to yellow/old gold, butter in smell, hint of mango in taste, fat wine. Paired with onion pie. — 2 years ago

Kyle Gabriel

9.5

Beautiful. — 2 years ago