A message from the peninsula, a gift twhich makes me dream of spanish dishes sitting at the seafront in the sun, first of all this one still needs air after pnp, Very intense nose, full of all kind s of nuts, caramel, hmmm, The palate quite fresh still, nutty, creamy, fresh, mid bodied, a little yellow fruit driven, saline grip with a very good length, paired a wild salmon perfectly, still going strong for many years to come, ***-****, around 90-92
Medium golden yellow. A bit oily on the nose with some vanilla, oaky and a touch of savory candied apples. Mouthwatering acidity (6/10) and medium to medium plus acidity. Drys out the tongue with notes of almonds, dry citrus and good minerality. Long and lingering finish. Drink till 2020.
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Muy clásico y reconocible. Un Gravonia maduro como pocas añadas con notas de pulpa y puré de frutas, cabello de ángel, roscón de reyes (fruta escarchada, bollería) y un fondo muy intenso a tiza y almendras amargas. Parece muy integrado en este momento sin que destaquen los tostados de la crianza. Se abre cada vez más dando aromas de membrillo, miel y romero.
En boca es graso y con volumen, seco, maduro, lleno de apuntes cítricos dulces, fruta de hueso reducida y suaves amargosos de los taninos de la barrica, finamente marcados. Elegante, integrado, sabroso, placentero y sobre todo accesible. Pide ser bebido ya por que está en un momento excelente: fresco, maduro, redondo. Un vino al que no es aconsejable darle mucho más tiempo de guarda y que es todo lo contrario al de 2001. No hay dudas que la familia López de Heredia sabe elaborar blancos de gran altura año tras año. Otro ejemplo de ello!!
This started out a little awkward and was mostly notable for the luscious, oily mouthfeel. At first it made me think of a rustic Italian white from an obscure indigenous grape variety. It both smoothed out and gained acidity as it was open for an hour or so. Definitely an excellent food wine and black licorice was a crazy pairing that actually worked quite well. This was rather overshadowed at the tasting by two older vintages of Tondonia Blanco. It was still enjoyable, but it seemed more in the realm of normal wine while those were on another plane of wine existence.
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Bright gold. Cheese, herbs and pineapple in the nose. Soft slightly oxed fruit flavours. Delicious with the sweetbread terrine but very soft on it's own.
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Bill's Monthly Lunch - January 2012 (Vancouver, BC): Tasted blind -light to medium gold colour. Slightly oxidized aromas come from the glass with notes of tropical fruit, cheesy funk and hints of honey and toast. In the mouth this is soft with sweeter flavours and a slightly sour finish. Very good.
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Served at around 12 degrees celsius. Closed at first but this defintiely opened up bautifully as the wine warmed in the glass. The label advises to serve at 15-16 degrees. They're not kidding!
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A 12-year-old $25 Spanish white that will blow your mind (and your perception of what white wine should be). If I had to make a list of wines you should try before you die, this Rioja would be on it.
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Tempranillo tasting (Weygandt Wines, DC): Butterscotch, toffee, macademia nuts and dark honey on the nose. There is a bracing amount of acidity on the palate which is quite counterbalanced from the oak driven suppleness on the nose. This leads to a somewhat angular finish, which should likely be tamed by food (wood grilled seafood maybe?). With more air, the wine adds a bit of heft and flesh. After revisiting several hours later, there is more sherry, butterscotch and mayonaise on the nose. A very nice young wine. Upside in 3-5 years.
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Dios, Mio, Tempranillo! (Weygandt Wines - Washington, D.C.): nose shows honey, oil and orange peel. developed over time and showed a variety of aromas. spicy acid, but creamy. there's a bit of funky cheese on the palate. not much fruit. medium finish. a unique white. i enjoyed it more as a tasting experience, not necessarily a white i actually enjoyed drinking.
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Wonderfully complex nose, worth inhaling over a couple hours as it aerates and warms. Sherry, spice box, peach, tangerine, honey and almonds. Bright and tangy on the palate, lemony with that lovely oxidzed sherry quality and dried apricot, saline nuttiness in the finish which does lengthen as the wine warms. Nice with food but like the rose from this producer I want to savor and cotemplate these wines...but usually it's gone too fast because it is so delicious. Fantastic QPR at $20.
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Soft nose of oxidation. The palate is a strong melange of citrus fruits, grapefruit, lemon and lime. Great balance featuring strong acids. Not a show stopper but a great example of an old school white that is great with dinner.
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Sherry, lemon, and dried fruits. Not super acidic, but not fat. This wine always strikes me with that odd sherry-like taste coupled with the fruits. Medium finish, best with food, not super-light, so more of a early-spring / fall white.
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Not as interesting as my last taste of this. Palate has some pleasant, oxidative apple-y fruit and lemon, some tannin, but seems muted. Nose and finish are overwhelmingly dominated by coconut and whiskey lactone type flavors, with a touch of butterscotch. Not balanced.
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nose - light floral, pineapple passionfruit/tropical mouth - minerally and pure, some lemony flavors with good acidity. didnt stand up well to simple fare, best consumed alone. leaves me with a flavor of wax
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Really rich, suave nose of lemon, butter, bacon fat....very deep. Shows some youth in the palate as you can tell what's going to come with time, a bit tight with yellow fruits, lemon. But the finish really unfolds with some mildly oxidative brown butter, leek, very complex. Certainly a wow wine for the money.
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Fully oxidative wine - at full maturity - canned pineapple and lots of vanilla. Long finish - delicious but very much an acquired taste. I would say at it's peak but will probably hold for another 5 years.
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Excellent showing. Deep golden yellow. Expansive aromas. Focused and with great presence on the palate. Lemon and herbs. Coconut. Reminiscent of dried pineapple -- dried yellow fruits. Meringue. Sherry-like aromas. Slightly abrupt on the finish initially, but lengthens considerably with air.
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I really enjoyed this. My only experience with Lopez before this was the Rose. The Gravonia is a step-up in complexity.
I had it with empanadas and rice & beans. It shows best with food.
As other people have said, there is a nice sherry quality. There are the oxidative notes and some citrus on the palate introduced by a great rich almost burnt dried fruit on the nose.
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Bright yellow. Nose mild reduction, sea water and sand. Still plenty of tartness and good acidity on the palate. Fruit mostly on the tropical spectrum, some green fruit also comes across. Medium finish, port-like. This is a food wine. Great with a briney cheese or slice of serrano or iberico!
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Totally unique wine. It has this sort of meaty, bloody, animal quality, along with something that is almost like mucus on the nose and front palate that is followed up with a nutty, dry sherry quality that is just so much more creamy and rich than any dry sherry. The wood is the main story here, but a delicate and lovely story it is.
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Pale gold color. The aroma is oak and Canadian whisky. Sharp acidity is the predominant flavor note. Dried fruit and some spice also, kind of like a mild marmalade, but more in the background . We initially chilled this to 43 degrees for serving. That is clearly too cold. It became much better as it warmed. This is not like anything I have had before. It is a great change of pace wine.
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No formal notes taken. Remember a fascinating nose, almost like a sherry, but very bland on the palate. Was paired with Striped Bass at Le Bernardin--asked for a new paring as we knew there was something better. Sommelier brought back a red rioja that did the trick.
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First time with this wine. Pale clear gold. Interesting but difficult to describe aromas of lemon peel, pink grapefruit, nuts, flowers, pear and mild honey. Palate is just as interesting with lemon zest, pink grapefruit, unripe pears with a really nice acidity and a full, almost waxy mouthfeel without feeling heavy. Lemon drops and minerals end on a long finish. Christie and I both liked this wine quite a bit. Very different, esp in mouthfeel, than the vast majority of wines that I've had.
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Day 1. Unfortunately plagued by off-odors of varnish on the nose, overwhelming most of the fruit. Seems to be bottle variation. Still surprisingly composed on the palate.
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Deep golden color. Nose of orange peel and some lemon. Taste? Here's a big disappointment. It tastes like dry sherry-heavily oxidized with some saltiness. I understand that it is not a defective bottle but the way it was made- a house style, which I didn't like. The same impressions on the day two. At this price-pass me a bottle of Chablis, please!
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Spain and Portugal Tasting (Casa Roberts): bland and light, this lacked any complexity whatsoever. Some peach notes, but almost a sour peach gummy candy... without the sugar. No finish to speak of. I wonder how this would have fared in a lighter flight -- it was overpowered by the two aged Riojas.
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Spain and Portugal (2033 Brandywine): Disappointing. Fresh and acidic, and a tough nut to crack. Flat on the palate. Lacked any kind of complexity. A little fat, maybe?
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Had this last night at a large tasting; no formal notes. Nose - young white cheese and florals with some spice. Just a hint of dried yellow fruit on the palate followed by red-Rioja-like spices. High acidity and a bit longer dried fruit notes on the finish. This wine really stood out to me among 70 or so I tasted (incl. reds) due to showing flavors I usually associate with Spanish reds. Acidity and spice make me think this will pair very well with antipasto. Not sure how I'll like this on its own, but definitely distinctive enough to warrant another look.
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Amazing how tough and acidic this wine is on its own - not a gentle aperitif. but really shines with food. we had it with a sicilian pasta dish - sardines, capers, tomato, and it was great. but when the food was gone, we had to stop drinking the wine - back in the fridge it goes. the acidity is shrieking, and i'm an acid freak.
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4/23/2021 - fc1910 Likes this wine: 91 Points
A message from the peninsula, a gift twhich makes me dream of spanish dishes sitting at the seafront in the sun,
first of all this one still needs air after pnp,
Very intense nose, full of all kind s of nuts, caramel, hmmm,
The palate quite fresh still, nutty, creamy, fresh, mid bodied, a little yellow fruit driven, saline grip with a very good length, paired a wild salmon perfectly, still going strong for many years to come, ***-****, around 90-92
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6/1/2018 - Millennial Drinkers wrote: 92 Points
Medium golden yellow. A bit oily on the nose with some vanilla, oaky and a touch of savory candied apples. Mouthwatering acidity (6/10) and medium to medium plus acidity. Drys out the tongue with notes of almonds, dry citrus and good minerality. Long and lingering finish. Drink till 2020.
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7/27/2017 - Counselor Chris wrote: 92 Points
Got a great bottle. Pale pineapple fruit, dried apricot, salted butter, white spices, excellent overall balance. Elegant and lovely.
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1/19/2014 - Los 12 Glotones Likes this wine: 90 Points
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Els12golafres Wine Tasting Group: http://vinosclasicos.blogspot.com.es/2013/08/vina-gravonia-1999.html
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De color amarillo dorado, reflejos vivos, anaranjados, brillante. Fuerte sensación de grosor, lágrimas finas.
Muy clásico y reconocible. Un Gravonia maduro como pocas añadas con notas de pulpa y puré de frutas, cabello de ángel, roscón de reyes (fruta escarchada, bollería) y un fondo muy intenso a tiza y almendras amargas. Parece muy integrado en este momento sin que destaquen los tostados de la crianza. Se abre cada vez más dando aromas de membrillo, miel y romero.
En boca es graso y con volumen, seco, maduro, lleno de apuntes cítricos dulces, fruta de hueso reducida y suaves amargosos de los taninos de la barrica, finamente marcados. Elegante, integrado, sabroso, placentero y sobre todo accesible. Pide ser bebido ya por que está en un momento excelente: fresco, maduro, redondo. Un vino al que no es aconsejable darle mucho más tiempo de guarda y que es todo lo contrario al de 2001. No hay dudas que la familia López de Heredia sabe elaborar blancos de gran altura año tras año. Otro ejemplo de ello!!
-E-L-S - 1-2 - G-O-L-A-F-R-E-S - W-I-N-E - T-A-S-T-I-N-G - G-R-O-U-P - - - - - - -
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100% viura - 12.5% vol.
Permanece durante 4 años en barricas de roble americano de 225 litros. Sometido a 2 trasiegas manuales cada año. Clarificado con claras de huevos frescos. Embotellado directamente de la barrica sin filtrar. Producción limitada a 28.900 botellas.
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12/26/2013 - wabi47 wrote: 85 Points
hint of sherry on the nose; good mouth feel; quince; hollow mid palate and short finish.
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10/1/2012 - K is for Kate wrote:
This started out a little awkward and was mostly notable for the luscious, oily mouthfeel. At first it made me think of a rustic Italian white from an obscure indigenous grape variety. It both smoothed out and gained acidity as it was open for an hour or so. Definitely an excellent food wine and black licorice was a crazy pairing that actually worked quite well. This was rather overshadowed at the tasting by two older vintages of Tondonia Blanco. It was still enjoyable, but it seemed more in the realm of normal wine while those were on another plane of wine existence.
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1/16/2012 - David J Cooper wrote: 87 Points
Bright gold. Cheese, herbs and pineapple in the nose. Soft slightly oxed fruit flavours. Delicious with the sweetbread terrine but very soft on it's own.
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1/13/2012 - godx wrote: 87 Points
Bill's Monthly Lunch - January 2012 (Vancouver, BC): Tasted blind -light to medium gold colour. Slightly oxidized aromas come from the glass with notes of tropical fruit, cheesy funk and hints of honey and toast. In the mouth this is soft with sweeter flavours and a slightly sour finish. Very good.
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12/3/2011 - Magnum Jim wrote: 90 Points
Served at around 12 degrees celsius. Closed at first but this defintiely opened up bautifully as the wine warmed in the glass. The label advises to serve at 15-16 degrees. They're not kidding!
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3/26/2011 - rrdoucet wrote:
A 12-year-old $25 Spanish white that will blow your mind (and your perception of what white wine should be). If I had to make a list of wines you should try before you die, this Rioja would be on it.
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9/28/2010 - Faryan wrote: 89 Points
Tempranillo tasting (Weygandt Wines, DC): Butterscotch, toffee, macademia nuts and dark honey on the nose. There is a bracing amount of acidity on the palate which is quite counterbalanced from the oak driven suppleness on the nose. This leads to a somewhat angular finish, which should likely be tamed by food (wood grilled seafood maybe?). With more air, the wine adds a bit of heft and flesh. After revisiting several hours later, there is more sherry, butterscotch and mayonaise on the nose. A very nice young wine. Upside in 3-5 years.
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9/28/2010 - manonthemoon wrote: 91 Points
Nose of honeycomb, petrol, funk. Palate of rustric lemon, honeycomb, petrol, beeswax, almond. Good mouth feel and decent finish. Got better with air.
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9/28/2010 - isaacjamesbaker wrote: 86 Points
Dios, Mio, Tempranillo! (Weygandt Wines - Washington, D.C.): nose shows honey, oil and orange peel. developed over time and showed a variety of aromas. spicy acid, but creamy. there's a bit of funky cheese on the palate. not much fruit. medium finish. a unique white. i enjoyed it more as a tasting experience, not necessarily a white i actually enjoyed drinking.
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9/10/2010 - kenito799 wrote: 91 Points
Wonderfully complex nose, worth inhaling over a couple hours as it aerates and warms. Sherry, spice box, peach, tangerine, honey and almonds. Bright and tangy on the palate, lemony with that lovely oxidzed sherry quality and dried apricot, saline nuttiness in the finish which does lengthen as the wine warms. Nice with food but like the rose from this producer I want to savor and cotemplate these wines...but usually it's gone too fast because it is so delicious. Fantastic QPR at $20.
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8/30/2010 - WetRock wrote:
Soft nose of oxidation. The palate is a strong melange of citrus fruits, grapefruit, lemon and lime. Great balance featuring strong acids. Not a show stopper but a great example of an old school white that is great with dinner.
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7/23/2010 - benlisch wrote: 90 Points
Rich melon and vanilla, and a touch of nut and honey; a pleasant tang on the finish and perhaps a little metallic-ness too.
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7/19/2010 - mjraica wrote: 89 Points
Nose was completely oxidative. Sherry flavors on the palate with dried fruits and a little spice. Interesting bottle.
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7/1/2010 - eporres wrote: 91 Points
Sherry, lemon, and dried fruits. Not super acidic, but not fat. This wine always strikes me with that odd sherry-like taste coupled with the fruits. Medium finish, best with food, not super-light, so more of a early-spring / fall white.
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6/17/2010 - the godfather wrote:
awesome, see prior
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5/29/2010 - 5laton wrote:
Not as interesting as my last taste of this. Palate has some pleasant, oxidative apple-y fruit and lemon, some tannin, but seems muted. Nose and finish are overwhelmingly dominated by coconut and whiskey lactone type flavors, with a touch of butterscotch. Not balanced.
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5/19/2010 - soyhead wrote: 86 Points
nose - light floral, pineapple passionfruit/tropical
mouth - minerally and pure, some lemony flavors with good acidity. didnt stand up well to simple fare, best consumed alone. leaves me with a flavor of wax
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5/17/2010 - joshbryer wrote:
Really rich, suave nose of lemon, butter, bacon fat....very deep. Shows some youth in the palate as you can tell what's going to come with time, a bit tight with yellow fruits, lemon. But the finish really unfolds with some mildly oxidative brown butter, leek, very complex. Certainly a wow wine for the money.
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5/16/2010 - biggie wrote: 90 Points
Fully oxidative wine - at full maturity - canned pineapple and lots of vanilla. Long finish - delicious but very much an acquired taste. I would say at it's peak but will probably hold for another 5 years.
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5/15/2010 - conway2031 wrote: 90 Points
Mind blowing.
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5/2/2010 - the godfather wrote: 93 Points
simply brilliant, super complex
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4/29/2010 - W.Simons wrote:
Excellent showing. Deep golden yellow. Expansive aromas. Focused and with great presence on the palate. Lemon and herbs. Coconut. Reminiscent of dried pineapple -- dried yellow fruits. Meringue. Sherry-like aromas. Slightly abrupt on the finish initially, but lengthens considerably with air.
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4/16/2010 - plitton wrote: 89 Points
Fascinating. Lot's of character and depth. A very versatile wine--and do not drink too cold.
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4/4/2010 - bg2167 wrote: 88 Points
I really enjoyed this. My only experience with Lopez before this was the Rose. The Gravonia is a step-up in complexity.
I had it with empanadas and rice & beans. It shows best with food.
As other people have said, there is a nice sherry quality. There are the oxidative notes and some citrus on the palate introduced by a great rich almost burnt dried fruit on the nose.
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3/19/2010 - bkizzle wrote: 88 Points
Bright yellow. Nose mild reduction, sea water and sand. Still plenty of tartness and good acidity on the palate. Fruit mostly on the tropical spectrum, some green fruit also comes across. Medium finish, port-like. This is a food wine. Great with a briney cheese or slice of serrano or iberico!
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2/28/2010 - QwertyMIDX wrote:
Totally unique wine. It has this sort of meaty, bloody, animal quality, along with something that is almost like mucus on the nose and front palate that is followed up with a nutty, dry sherry quality that is just so much more creamy and rich than any dry sherry. The wood is the main story here, but a delicate and lovely story it is.
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1/30/2010 - tantotinto wrote: 88 Points
Pale gold color. The aroma is oak and Canadian whisky. Sharp acidity is the predominant flavor note. Dried fruit and some spice also, kind of like a mild marmalade, but more in the background . We initially chilled this to 43 degrees for serving. That is clearly too cold. It became much better as it warmed. This is not like anything I have had before. It is a great change of pace wine.
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1/27/2010 - 5laton wrote:
Fabulous and immediate, this bottle was really in the pocket for current drinking. Great depth and balance.
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1/15/2010 - Joshiemac wrote:
No formal notes taken. Remember a fascinating nose, almost like a sherry, but very bland on the palate. Was paired with Striped Bass at Le Bernardin--asked for a new paring as we knew there was something better. Sommelier brought back a red rioja that did the trick.
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1/10/2010 - VanVino wrote: 89 Points
Had it at a party recently and truly enjoyed it.
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11/18/2009 - Rupert wrote: 90 Points
An evening of López de Heredia wines (Islington, London): Intense, spicy oak nose, amazingly spicy in fact, savoury, acidic, but all underpinned by the oak, a lovely combination, superb
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11/1/2009 - James Kim wrote: 91 Points
First time with this wine. Pale clear gold. Interesting but difficult to describe aromas of lemon peel, pink grapefruit, nuts, flowers, pear and mild honey. Palate is just as interesting with lemon zest, pink grapefruit, unripe pears with a really nice acidity and a full, almost waxy mouthfeel without feeling heavy. Lemon drops and minerals end on a long finish. Christie and I both liked this wine quite a bit. Very different, esp in mouthfeel, than the vast majority of wines that I've had.
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9/20/2009 - W.Simons wrote:
Day 1. Unfortunately plagued by off-odors of varnish on the nose, overwhelming most of the fruit. Seems to be bottle variation. Still surprisingly composed on the palate.
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8/17/2009 - Eugene wrote: 82 Points
Deep golden color. Nose of orange peel and some lemon. Taste? Here's a big disappointment. It tastes like dry sherry-heavily oxidized with some saltiness. I understand that it is not a defective bottle but the way it was made- a house style, which I didn't like. The same impressions on the day two.
At this price-pass me a bottle of Chablis, please!
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8/1/2009 - ews3 wrote: 82 Points
Spain and Portugal Tasting (Casa Roberts): bland and light, this lacked any complexity whatsoever. Some peach notes, but almost a sour peach gummy candy... without the sugar. No finish to speak of. I wonder how this would have fared in a lighter flight -- it was overpowered by the two aged Riojas.
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8/1/2009 - jrobs7777 wrote: 84 Points
Spain and Portugal (2033 Brandywine): Disappointing. Fresh and acidic, and a tough nut to crack. Flat on the palate. Lacked any kind of complexity. A little fat, maybe?
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7/30/2009 - Bluedevil99 wrote:
Had this last night at a large tasting; no formal notes. Nose - young white cheese and florals with some spice. Just a hint of dried yellow fruit on the palate followed by red-Rioja-like spices. High acidity and a bit longer dried fruit notes on the finish. This wine really stood out to me among 70 or so I tasted (incl. reds) due to showing flavors I usually associate with Spanish reds. Acidity and spice make me think this will pair very well with antipasto. Not sure how I'll like this on its own, but definitely distinctive enough to warrant another look.
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5/18/2009 - brooklynguy wrote: 87 Points
Amazing how tough and acidic this wine is on its own - not a gentle aperitif. but really shines with food. we had it with a sicilian pasta dish - sardines, capers, tomato, and it was great. but when the food was gone, we had to stop drinking the wine - back in the fridge it goes. the acidity is shrieking, and i'm an acid freak.
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5/16/2009 - leekallman wrote:
very interesting white, almost has tannins like a red . . . drank with a grilled skirt steak and it worked out pretty well.
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4/15/2009 - admid wrote: 86 Points
Light golden yellow
Dried yellow fruits on the nose
Taste: High level of acidity, dried apricots
Lingering aftertaste of dried fruit
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