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| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 6 notes) - hiding notes with no text | | | Tasted by BillBell73 on 8/29/2022: This was very good after a 3 hour decant and absolutely brilliant at the 7 hour mark. Judicious oak, honeysuckle, lemon curd, and a saline shellfish finish. One of Spain’s best white wines without question- give it a very long decant or more cellar time. (448 views) | | | Tasted by BillBell73 on 6/28/2021: The nose is reminiscent of chenin in a way- it has that sharp, slightly resinous note. On the palate, this is distinctive and delicious with lemon curd, an appealing richness, and a little bit of oxidative nuttiness starting to creep in. Outstanding and more mature than I was expecting- not sure if this was representative. (847 views) | | | Tasted by bps2266 on 6/23/2021: amazingly paired with wood fire roasted peaches with prosciutto and ricotta. gold colored with scents of the sea and stone fruits. medium bodied with good acidity. plenty of peach and quince with loads of salinity and mineral tones. tasty and tart on the finish. straight up delicious. (727 views) | | | Tasted by Tubulus on 10/23/2020: My overall impression of this is similar to the previous reviewer, though I found it more enjoyable. The palate had none of the bitterness that some wines with this aromatic profile had, and also in some ways reminded me of a bit older white burg. Was an excellent pairing with a creamy pasta dish. I would be curious to know what this tasted like a bit younger with more fruit on the palate. (907 views) | | | Tasted by Rieslingfan on 6/20/2020: First time trying this wine, and it is certainly interesting. The aromatics are enticing, with white peach fruit floating above a salty sea undertone. Where I struggle with it is on the palate. The aromas suggest that there would be some amount of fruit, but instead it’s a mineral bath, salty and bracing. It’s intellectually fascinating due to the juxtaposition of the aromatics and palate expression, but not exactly much fun. Needs oysters. (1197 views) |
| Luis Anxo Rodriguez Vazquez Ribeiro Viña de Martin EscolmaFrom the lowest yielding old vines, comprised of mostly Treixadura, planted on steep granite hillsides. Escolma means “selection” in Gallego. This top cuvée is only produced in excellent vintages, it was wild yeast fermented in a variety of sizes of French oak barrels, raised on the lees for 12 months, and further aged in the bottle for 36 months. Escolma is a very complex and age-worthy medium-bodied vinho branco with a lovely balance between structured, lush quince fruit, and vivid mineral flavors.White Blend"White blend" means the wine is made from a blend of two or more different white varieties - or in some cases a blend of pink or red varieties that are vinified white, ie. without any skin contact.
A blend of Antao, Arinto, Rouperio. Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.GaliciaGalicia is an autonomous region in the northwestern corner of Spain, north of Portugal. It is marked by an atlantic climate with frequent rain and moderate temperatures, especially along the coastal regions. There are five Denominación de Origen (DO) areas: Monterrei, Rías Baixas, Ribeira Sacra, Ribeiro and Valdeorras. Probably the best known wines are the Albariño wines from Rias Baixas, but all regions have seen increased interest in recent years. There has been also a notable resurgence of local grapes, like Godello, Treixadura or Loureiro.
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