99 points Luca Maroni
96 points Eric Guido (Vinous): "The 2019 Passito di Pantelleria Ben Ryé is an aromatic rollercoaster of tropical fruits and nectars, blending mango and papaya with peach preserves, then exotic sweet spices and florals, yet with an airy smoky note that pulls it all together. This is weighty, like honey, and nearly as sweet, with bright acids and a saline-mineral tinge that both lifts the expression while also adding savory depth. The finale, if you can call it a finale, seals the deal with its tremendous length and kaleidoscope of flavors, as kiwi, Jordan Almonds, candied orange peels, citrus sorbet and butter cookies all make an appearance. But the best part of all is that the 2019 never tires the senses and keeps urging me back to the glass. Brava, Donnafugata. This is, without a doubt, the most complete Ben Ryé that I’ve ever tasted. Drink: 2022-2035. (Jun 2022)"
96 points Decanter: "One of Italy’s great sweet wines, produced from Zibibbo – or Moscato d’Alessandria – on the volcanic island of Pantelleria. Really complex, thanks to dried grapes being added to fresh juice, producing flavours ranging from milk and dark chocolate, through marmalade and walnut, to fresher lemon and peach. Drinking window: 2021-2031 (Sep 2021)"
96 points James Suckling: "A really complex dessert wine that can still remember that it was made from grapes, and the aromatic Zibibbo grape gives this an extraordinary range of aromas, from caramelized mandarin orange and dried apricot to black tea, via popcorn and sauteed peanuts. Such a beautiful balance of lush exotic-fruit and orange flavors and lively acidity. Everything fits so neatly and this still tastes fantastic now, but the longer you wait the better! Drink or hold. (Aug 2021)"
95 points Falstaff Guide (11/26/21).
96 points Eric Guido (Vinous): "The 2019 Passito di Pantelleria Ben Ryé is an aromatic rollercoaster of tropical fruits and nectars, blending mango and papaya with peach preserves, then exotic sweet spices and florals, yet with an airy smoky note that pulls it all together. This is weighty, like honey, and nearly as sweet, with bright acids and a saline-mineral tinge that both lifts the expression while also adding savory depth. The finale, if you can call it a finale, seals the deal with its tremendous length and kaleidoscope of flavors, as kiwi, Jordan Almonds, candied orange peels, citrus sorbet and butter cookies all make an appearance. But the best part of all is that the 2019 never tires the senses and keeps urging me back to the glass. Brava, Donnafugata. This is, without a doubt, the most complete Ben Ryé that I’ve ever tasted. Drink: 2022-2035. (Jun 2022)"
96 points Decanter: "One of Italy’s great sweet wines, produced from Zibibbo – or Moscato d’Alessandria – on the volcanic island of Pantelleria. Really complex, thanks to dried grapes being added to fresh juice, producing flavours ranging from milk and dark chocolate, through marmalade and walnut, to fresher lemon and peach. Drinking window: 2021-2031 (Sep 2021)"
96 points James Suckling: "A really complex dessert wine that can still remember that it was made from grapes, and the aromatic Zibibbo grape gives this an extraordinary range of aromas, from caramelized mandarin orange and dried apricot to black tea, via popcorn and sauteed peanuts. Such a beautiful balance of lush exotic-fruit and orange flavors and lively acidity. Everything fits so neatly and this still tastes fantastic now, but the longer you wait the better! Drink or hold. (Aug 2021)"
95 points Falstaff Guide (11/26/21).
| Product SKU | 343733 |
| Producer | Donnafugata |
| Country | Italy |
| Region | Sicily |
| Varietal | Other White Wines |
| Designation | Dolce |
| Vintage | 2019 |
| Size | 375ml |
| Color | White |
| Blend | Zibibbo (Muscat of Alexandria) |
| ABV | 14.5% |
| Ships To |
