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Andrew Bernardo

Andrew Bernardo

20 days ago

Andrew scored this wine: 95/100

This is a blockbuster Rioja. It's at a point in its life where it's shedding its baby fat and entering its adolescence. The result is the saturated plum and black cherry liqueur notes balanced with dried tobacco, dried herbs, and black walnut notes. There's hung game and pure sanguine notes at play as well. It's powerful and muscular but not overdone. Enough stuffing to drink well into the 2030s. Classic quality. 95 Points.


Château Pesquié Terrasses Grenache Syrah 2015

Ventoux, Rhône A.C., France
20 days ago

Andrew scored this wine: 91/100

This is not the Pesquié of old. It seems to have been given electroshock therapy and is totally straightened away. Ooldes of ripe bramble, briar, and kirsch flavours supported by a solid core of chalky minerals and fresh herbs. It's a perfect pairing with sharp cheddar. 91 Points and highly recommended.

20 days ago

Andrew scored this wine: 96/100

This is a wine beyond reproach. It is everything right with carefully aged White Riojas. This wine is still loaded with citrus and quince jelly, but there are evolved nutty, salty, and dried tropical fruit notes that make your mouth water. This is a contemplative wine, probably not meant for any kind of overbearing food pairings. 96 Points.

Oltre Pio Cesare Langhe 2015

Langhe, Piedmont, Italy
20 days ago

Andrew scored this wine: 92/100

This wine is utterly sumptuous. The acidity and the fruit glide effortlessly on the tongue and the back of the palate. It demands food...pasta or charcuterie. The black cherry, red plum, fresh and dried herb and sweet earth notes keep your nose close to the glass at all times. Stunning juice. 92 Points.

Tarima Hill Monastrell 2015

Alicante, Valencia D.O., Spain
20 days ago

Andrew scored this wine: 93/100

This wine is of exceptional quality. Year in and year out, it overdelivers. It's the type of wine that makes you scratch your head a bit when it comes to the price tag. This is serious Monastrell that is reminiscent of Bandol, with about 20% less tanninc structure. A solid core of chalky blackberry and black plum fruit, along with cassis, burnt garrigue, dried flowers and a hit of mocha. There's a whiff of Kenya AA coffee that emerges about 30 minutes after decanting. The finish goes on and on. This demands red meat...roasted, not grilled. Drink now through 2025. 93 Points.

Andrew Bernardo

Wine Blogger

Memorable Wine

1989 Chateau Bel-Air


First Wine

1961 De Montille Volnay

Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award