CRiBBS @ La T (La Trompette, London): A step up from previous bottle in 2017. Mid gold. Nicely rich nose, lanolin and beeswax. Rich, bone dry attack. Good weight. Round and rich whilst retain8 g line. A just lovely. Absolutely lovely. ***** Note that after a couple of hours this starts to freak a little, so don’t give it too much air.
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A perfect bottle, walking on the tightrope between apple-like oxidation and aged salty white wine with intricate aromas of peach, brown dust, old cupboards, varnish, caramel, bergamot, and consommé. Perfectly coherent with good if not very long aftertaste, good acidity.
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Medium gold color. Surprisingly light bodied for a 33 year old wine. Lightly oxidative, but only slightly. Mild waxiness, lanolin and almond but also rather light on all these flavors. Not as much depth as expected. Very fresh. We drank this with a browned garlic Basque style monkfish and the medium body and style went well with this wine.
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Tampa Spring Break III; 2/16/2018-2/18/2018 (Tampa FL): From the wine list at Bern's. Straw color. Oxidative nose. On the palate this is very complex, with an oxidative sherried palate - brining to mind crushed toasted walnuts, caramelized honey, with a waxy mouthfeel and a super long finish. Just really interesting and contemplative and delicious - lovely way to open our meal at Bern's.
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David Pope's 60th (Medlar, London): Proper old Tondo furniture polish nose. Rich, typically oxidative. Good depth and nicely waxy. Body and oomph here too. This has evolved and improved since tasting at the bodega in 2010. ****
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White Rioja: Wow. Intense, smoky nose of dried meat, sausage, lots of pickle, wax and sweet waffles. Very round and complex. Opening up well with air, very, very good.
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A bit darker in colour than the 1996 Reserva. Super nose - mineral, oily, lime curd, honey, nuts, oxidative notes. Unfortunately a little flat on the palate, nuts, ripe fruit, fresh, almost a bit bitter, good length. Based on this bottle I would drink up. 91-93
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Oxidized aromas with aged apple, toffee and mineral. Round on the palate with a funky and earthy note. Very unique but this I'm not a fan (or sure what to make) of this style.
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Aromas de buena intensidad y mucha franqueza. Al abrir sobresale un fina reducción, muy elegante, con apuntes de fruta pasa (orejones, pera escarchada), mondadura de naranja, limón en salmuera, frutos secos, flores marchitas y un deje que recuerda a la salina, a la flor de sal, a punzantes, a marchitos... Necesita respirar para dar paso a aromas de mayor complejidad, aceras, ahumados, duelas, manteca de cacao, especias exóticas. Complejo y muy sólido.
En boca es grueso, maduro, vivo y directo, desacomplejado. Hay una excelente acidez y un frontón de fruta en compota que nos devuelve el pelotazo; una zaguero incansable que desde el fondo nos martillea con esa fruta madura una y otra vez. Un ligero apunte tostado y licoroso acompaña a los cítricos dulces, la vainilla, la crema. Final larguísimo con un retronasal a ceras, meloso. Excelente blanco aún necesitado de botella e ir ganando en reducción. Se bebe con gran placer y no hay dudas que en unos años va a igualar a los mejores blancos de larga crianza de la bodega.
Wine Info - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 85% viura, 15% malvasía - 12% vol. Permanece durante 6 meses en depósitos de madera. Criado durante 9 años y medio en viejas barricas de roble americano de 225 litros elaboradas por los toneleros de la misma bodega. El vino es sometido a 2 trasiegas manuales cada año. Clarificado con claras de huevo frescas. Embotellado directamente de la barrica en 1997. Sin filtrar. Lacrado especial para favorecer su mejor evolución en botella y preservarlo de contaminaciones. Producción limitada a 14.000 botellas. Descansa un mínimo de 44 meses en botellero antes de ser comercializado. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
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Honey comb, green olive, white mushroom, golden apple, great acidity. Went well with olives and marinated bell pepper. Would be good with green olives and almonds
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The nose is huge; powerful and really singing with a lovely combination of honeyed popcorn and the classic oxidative character of a Tondonia Blanco. Dense and powerful with a great tension between the creamy, nutty fruit and a black tea, saline character. The fruit becomes more crystalline in the finish with a long, long flavour of baked lemons and nutty caramel. Superb.
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Nutty nose, some would say musty, but I appreciated the complexity that comes with age. Waxy, like an older Chenin Blanc, and somewhat like an aged Fino (e.g., Panesa). I paired with a number of foods but the best match for the high acidity in the wine was a tangy goat cheese, specifically Leonora, from Leon -- a great way to showcase both traditional and new Spanish products
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Amber with fully developed deliberately oxidated nose of nuts, dried apricots and citrus zest. A lot of oak mostly well integrated. Oaky and intense on palate but kind of one-dimensional lacking in structure and palate intensity. Not particular long with elegant alcohol.
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better after 4 hours of decanting, started out a bit rough with a dill like nose and taste. As time passed the dill subsided and a honey, almost caramel taste became prominent. We didn't find the mashed apples we have read of. The next bottle will be decanted at least 3 hours before we start tasting. Go figure on a 25 year old white.
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I think that my friend Doug summed up this wine the best. This is not a wine of pleasure...it's a wine of contemplation. An outstanding wine with depth and complexity...but difficult to describe.
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Deep gold. Nose of caramel, lemon curd and Fino. A subtle, evolving palate showed hints of lemon juice, sashimi, white ash, dry seaweed and walnuts. There was a hint of mould. With a strong lick of acidity on the finish, and otherwise smooth and complex, this wine was fascinating to drink on its own and brilliant with food.
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Wow - this is a wine that is going to severely divide opinions. Takes some time to open up - brilliant golden colour and the nose is all clarified butter, wax, fusty leather, cold tea. Very oxidative in style and certainly not everyone is going to like this, but the wine making is impressive. Long, deep flavour - quite pungent on the palate. Sherry notes, salted butter, toffee. I liked it but one glass is enough. A wine to savour and enjoy with food rather than knock back with gay abandon.
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López de Heredia - Viña Tondonia (Enoteca Barolo - Madrid): Goldie, goldie, ... reducted nose (gas, truffles, iron) at first yet pleasant, followed by a nice tropical fruit with wax, diluted butter, ... a beauty. Absolutly fine, greassie, great. Liked that mouthfeel, surprisingly long, acidic to the bone. My choice. Traditional bottle on fit.
Doradito, doradito, ... nariz reducida (gas, trufas, hierro) al principio pero agradable, seguida de una rica fruta tropical con cera, mantequilla diluida, ... una belleza. Absolutamente fina, grasienta, grande. Me gustó esa sensación en boca, sorprendentemente larga, ácida hasta el máximo. Mi elección. Botella tradicional en forma.
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Poured into a decanter and passed around the table. Golden in color. After 20~30 minutes the nose really opened up: waxy, nutty, lemon, honeysuckle and spices. Taste was showing lemon, honey, wax, some smoke and more nuts and although it was slightly oxidized it still had a fair bit of acid. First Gran Reserva Blanco I've had and it was quite the treat. If given the opportunity I'd definitely buy more.
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Spain and Portugal at Craftsman: Deep gold color. On my first whiff I was worried this might be corked, but it was still captivating so if so it was at a very low level. The nose offered a kaleidoscope of aromas with orange, honey, petrol and much, much more. Really captivating stuff that for some reason reminded me of a well aged white Burgundy. Still packed with fruit on the palate, but with plenty of structure and layers of expansive flavors. Also showing some nice acidity and great length on the finish. A real treat, and a wine worth seeking out if the price is right.
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I was amazed by this! Served with Michaelmas goose alongside 3 pinot noirs and for me this worked much better - the fresh acidity cutting through the fat. Excellent on its own too - complex palate, some (pleasant) oxidised flavours.
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Fully nutty on the nose. Hard cheese notes. Light again on the palate, drinks like water. Interesting.
Now, 10 hours later, and tasting Gravonia '01, Tonodnia Blanco Reserva '93 and Tondonia Blanco Grand Reserva '87.
The '01 Gravonia has lemon, I high hit of lime on the nose, and wax. Overall not a very pronouced smell. Maybe slight bit of herb. Lemon wax or honey wax. Thats it, honey wax candels.
The palate much heavier than before with flavors as the nose would suggest. The body is light. Its a high acid wine with the flavors running alongside the acid through the finish. The finish is legthy resolving around its acids.
Comparatively the '93 Reserva is much more wax, with hints of smoke or ash coming through as well. I am probably taking the candel metaphor too far. And it makes the '01 seem more lemony and ricey. And more pronouced aromas as well.
The palate is heavier, with more body than the Gravonia. The acid doesn't dominate the mid palate as much. The flavors (I can't really say fruit flavors) linger on the finish much longer than the gravonia as well. And then finally the acidity takes over.
This seems to be in a real sweet spot. Another taster wrote "nut-meat" and that hits the wine nicely. Some pineapple fruit in there too. Wild stuff. Really coming out. It only took 10 hours!
The '87 is of the same family, but just barely. Now the smoke and ash smells have taken over, dominating over the lemon, honey candel wax side of the equation. Like the ash in a ashed cheese. In a pleasant way.
Here the palate is absolutely seemless. The acidity, the body weight, the flavors are all in perfect harmony, all the way through the lengthy finish.
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Just beautiful! Considerably complexity speaking to its age, yet entirely vital, lively. A bit of an echo of the Madeira from the previous night. Enjoyed by all 8 of us, most of whom are very casual wine drinkers (but adventurous eaters with broad palates).
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Golden hue.I expected more on the nose but the palate didn't disappoint.I used the Vinturi white wine aerator but it was not enough to release the many layers of its bouquet in time. A bit oxidized which reminded me of a Sherry.Despite very dry,honey and almonds prevailed in the mouth.Very good acidity. A unique wine for sure.
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Rioja through the Decades (The Sampler, South Ken, London): NOTE: You have to like the style. It benefits from decanting Highly oxitative, sherry like bitterness on the end. Not very fresh. Gold colour.Some honey on the nose. 87-89 depending how much value u give it for the experience of trying. We can however appreciate how some might absolutely love this
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Golden colored. Opened abuit four hours ago and just getting better. Beautiful honeysuckle and yeast nose, almost like Flor. Sharp acid on the palate. Long finish.
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Table of 4 (Paradise Pavilion, Singapore): Golden. Beautiful sweet nose but sherry-like on the palate. We gave it some time and it did not disappoint as the nose and palate started to integrate. It became surprisingly fresher with honeyed and floral nose with a salted caramel palate which was so sappy and reminded me of the ocean. Needless to say the finish was grand with tremendous persistence. The texture and quiet power reminds me of a Montrachet. Mind-blowing stuff.
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We had this at our 2/20/11 Spanish White tasting (Charlie, Keith, Miguel, Lili, & Miki). It had a fabulous, slightly oxidized bouquet of clove, herb, orange rind, dried peach and apple aromas. The palate was rich, savory and complex with flavors of clove, herbs, apple, nuts and orange rind. It got one vote for WOTN.
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This wine is an experience. Sauternes on the nose and orange color (think old Sauternes again) has nothing to do with what follows. Smooth, elegant, "wet wood?" - maybe...some grass...hay? I don't know - it is own experience. Enjoyed with some jamon iberico - can't imagine eating a meal with this wine as there is so much happening on its own...
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Showing a lot more oxidation than the 90 Reserva, which gives it a savory, almost light soy sauce edge. Acidity more pronounced here; overall, not quite as good a wine to me - not as generous on the fruit. Has all the Lopez hallmarks though.
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Spanish wines at Gotham Bar & Grill (Gotham Bar & Grill, NYC): A bit tight with bright acidity. Long bright finish. Pretty and clear. I've always felt these Heredia whites have a bit of VA, kind of like many Musar have, that doesn't show as a flaw but add to the unique taste of the wine. It adds a broad, caramelized note. This was very enjoyable, something I'd love to drink again but not something I'd drink often B
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9yrs in Oak 90%Viura 10%Malvasia Deep Golden Orange in color. The nose is creamy orange with wet wood, cotton candy and stewed peaches. Soft and delicate in the mouth with a surprising amount of acidity. Caramel flavors with peaches, light melon notes and over all very ethereal as a whole. Fully oxidized and while intriguing I find it to be a bit too much. Worth a taste though and I would love to taste this with food. 3/5
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12/8/2023 - SimonG wrote: 95 Points
CRiBBS @ La T (La Trompette, London): A step up from previous bottle in 2017. Mid gold. Nicely rich nose, lanolin and beeswax. Rich, bone dry attack. Good weight. Round and rich whilst retain8 g line. A just lovely. Absolutely lovely. ***** Note that after a couple of hours this starts to freak a little, so don’t give it too much air.
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12/7/2022 - decaturwinedude wrote: flawed
A Good Tuesday, Vol VIII: Lopez de Heredia and Friends: Sadly corked. Horribly. Like, look up corked wine in the dictionary and this should be pictured.
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7/28/2020 - DK Amateur Likes this wine:
A perfect bottle, walking on the tightrope between apple-like oxidation and aged salty white wine with intricate aromas of peach, brown dust, old cupboards, varnish, caramel, bergamot, and consommé. Perfectly coherent with good if not very long aftertaste, good acidity.
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1/12/2020 - acidqueen wrote: 91 Points
Medium gold color. Surprisingly light bodied for a 33 year old wine. Lightly oxidative, but only slightly. Mild waxiness, lanolin and almond but also rather light on all these flavors. Not as much depth as expected. Very fresh. We drank this with a browned garlic Basque style monkfish and the medium body and style went well with this wine.
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3/31/2019 - Janstan Likes this wine: 91 Points
Almond, apricot, citrus. Went well with chicken marsala
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2/18/2018 - retired_and_roving Likes this wine:
Tampa Spring Break III; 2/16/2018-2/18/2018 (Tampa FL): From the wine list at Bern's. Straw color. Oxidative nose. On the palate this is very complex, with an oxidative sherried palate - brining to mind crushed toasted walnuts, caramelized honey, with a waxy mouthfeel and a super long finish. Just really interesting and contemplative and delicious - lovely way to open our meal at Bern's.
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2/18/2018 - MC2 Wines Likes this wine:
Tampa Spring Break (the third); 2/16/2018-2/18/2018 (Various Tampa locations (Seasons 52, Capital Grille, Berns etc.)): Best word I can think of for this wine is just classy. It's a touch oxidized and you get the sherry notes and all of that. Well put together. It was a nice start to the meal.
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11/25/2017 - putter520 Likes this wine: 94 Points
Fantastic acid still. Could've gone another 10 years
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2/24/2017 - SimonG wrote: 93 Points
David Pope's 60th (Medlar, London): Proper old Tondo furniture polish nose. Rich, typically oxidative. Good depth and nicely waxy. Body and oomph here too. This has evolved and improved since tasting at the bodega in 2010. ****
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7/14/2015 - AV2012 wrote: 94 Points
White Rioja: Wow. Intense, smoky nose of dried meat, sausage, lots of pickle, wax and sweet waffles. Very round and complex. Opening up well with air, very, very good.
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4/8/2015 - rossi.wine wrote: 92 Points
A bit darker in colour than the 1996 Reserva. Super nose - mineral, oily, lime curd, honey, nuts, oxidative notes. Unfortunately a little flat on the palate, nuts, ripe fruit, fresh, almost a bit bitter, good length. Based on this bottle I would drink up. 91-93
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1/18/2015 - Nanda wrote: 87 Points
Oxidized aromas with aged apple, toffee and mineral. Round on the palate with a funky and earthy note. Very unique but this I'm not a fan (or sure what to make) of this style.
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6/12/2014 - Los 12 Glotones Likes this wine: 92 Points
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Els12golafres Wine Tasting Group: http://vinosclasicos.blogspot.com.es/2013/06/vina-tondonia-1987-blanco-gran-reserva.html
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De color dorado viejo, casi ambarino, brillante, luminoso. Reflejos dorados y anaranjados, con ligera sensación de grosor, lágrimas medias.
Aromas de buena intensidad y mucha franqueza. Al abrir sobresale un fina reducción, muy elegante, con apuntes de fruta pasa (orejones, pera escarchada), mondadura de naranja, limón en salmuera, frutos secos, flores marchitas y un deje que recuerda a la salina, a la flor de sal, a punzantes, a marchitos... Necesita respirar para dar paso a aromas de mayor complejidad, aceras, ahumados, duelas, manteca de cacao, especias exóticas. Complejo y muy sólido.
En boca es grueso, maduro, vivo y directo, desacomplejado. Hay una excelente acidez y un frontón de fruta en compota que nos devuelve el pelotazo; una zaguero incansable que desde el fondo nos martillea con esa fruta madura una y otra vez. Un ligero apunte tostado y licoroso acompaña a los cítricos dulces, la vainilla, la crema. Final larguísimo con un retronasal a ceras, meloso. Excelente blanco aún necesitado de botella e ir ganando en reducción. Se bebe con gran placer y no hay dudas que en unos años va a igualar a los mejores blancos de larga crianza de la bodega.
Wine Info - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
85% viura, 15% malvasía - 12% vol.
Permanece durante 6 meses en depósitos de madera. Criado durante 9 años y medio en viejas barricas de roble americano de 225 litros elaboradas por los toneleros de la misma bodega. El vino es sometido a 2 trasiegas manuales cada año. Clarificado con claras de huevo frescas. Embotellado directamente de la barrica en 1997. Sin filtrar. Lacrado especial para favorecer su mejor evolución en botella y preservarlo de contaminaciones. Producción limitada a 14.000 botellas. Descansa un mínimo de 44 meses en botellero antes de ser comercializado.
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6/10/2014 - samwe wrote: 92 Points
not bad at all, complex and changing, easy to drink but challenging at the same time
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5/11/2014 - Janstan Likes this wine: 91 Points
Honey comb, green olive, white mushroom, golden apple, great acidity. Went well with olives and marinated bell pepper. Would be good with green olives and almonds
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3/1/2014 - BillBell73 wrote: 97 Points
This is just brilliant if you're into oxidative whites. Right in the sweet spot.
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11/18/2013 - Biggsy wrote: 95 Points
The nose is huge; powerful and really singing with a lovely combination of honeyed popcorn and the classic oxidative character of a Tondonia Blanco. Dense and powerful with a great tension between the creamy, nutty fruit and a black tea, saline character. The fruit becomes more crystalline in the finish with a long, long flavour of baked lemons and nutty caramel. Superb.
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12/31/2012 - MJHDC wrote:
Nutty nose, some would say musty, but I appreciated the complexity that comes with age. Waxy, like an older Chenin Blanc, and somewhat like an aged Fino (e.g., Panesa). I paired with a number of foods but the best match for the high acidity in the wine was a tangy goat cheese, specifically Leonora, from Leon -- a great way to showcase both traditional and new Spanish products
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12/8/2012 - Dokken wrote: 88 Points
Amber with fully developed deliberately oxidated nose of nuts, dried apricots and citrus zest. A lot of oak mostly well integrated. Oaky and intense on palate but kind of one-dimensional lacking in structure and palate intensity. Not particular long with elegant alcohol.
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9/9/2012 - Janstan wrote: 90 Points
better after 4 hours of decanting, started out a bit rough with a dill like nose and taste. As time passed the dill subsided and a honey, almost caramel taste became prominent. We didn't find the mashed apples we have read of. The next bottle will be decanted at least 3 hours before we start tasting. Go figure on a 25 year old white.
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6/17/2012 - Kirk Grant wrote:
I think that my friend Doug summed up this wine the best. This is not a wine of pleasure...it's a wine of contemplation. An outstanding wine with depth and complexity...but difficult to describe.
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5/24/2012 - Drinking Trees wrote:
Deep gold. Nose of caramel, lemon curd and Fino. A subtle, evolving palate showed hints of lemon juice, sashimi, white ash, dry seaweed and walnuts. There was a hint of mould. With a strong lick of acidity on the finish, and otherwise smooth and complex, this wine was fascinating to drink on its own and brilliant with food.
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5/16/2012 - Papies wrote: 89 Points
Lopez de Heredia Vertical, with Maria Jose Lopez de Heredia (The Sampler, South Ken, London): 10yr in Barrel and 100% 1987 vintage. Dark honey colour. Dense on the nose, light honey notes. On the palate it is full, long honey notes too, some oxidation (as per the style) . Quite fruity. Special wine. Would be better with food. 89
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4/5/2012 - pjaines wrote:
Wow - this is a wine that is going to severely divide opinions. Takes some time to open up - brilliant golden colour and the nose is all clarified butter, wax, fusty leather, cold tea. Very oxidative in style and certainly not everyone is going to like this, but the wine making is impressive. Long, deep flavour - quite pungent on the palate. Sherry notes, salted butter, toffee. I liked it but one glass is enough. A wine to savour and enjoy with food rather than knock back with gay abandon.
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3/21/2012 - lowereastscott wrote:
The Wines of López de Heredia with María José López de Heredia (Cork Market Tasting Room, Washington, DC): Medium gold; funky nose, like stinky cheese, wet nuts; slightly sour flavor up front, like pickle or olive juice, moving to pears in syrup and a long, creamy finish. This wine really transformed with the food -- the rough edges smoothed out, the acid toned down, and the fruit came out. Very nice.
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3/7/2012 - Harley1199 wrote:
López de Heredia - Viña Tondonia (Enoteca Barolo - Madrid): Goldie, goldie, ... reducted nose (gas, truffles, iron) at first yet pleasant, followed by a nice tropical fruit with wax, diluted butter, ... a beauty.
Absolutly fine, greassie, great. Liked that mouthfeel, surprisingly long, acidic to the bone.
My choice. Traditional bottle on fit.
Doradito, doradito, ... nariz reducida (gas, trufas, hierro) al principio pero agradable, seguida de una rica fruta tropical con cera, mantequilla diluida, ... una belleza.
Absolutamente fina, grasienta, grande. Me gustó esa sensación en boca, sorprendentemente larga, ácida hasta el máximo.
Mi elección. Botella tradicional en forma.
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11/28/2011 - Bellissimo wrote:
Poured into a decanter and passed around the table. Golden in color. After 20~30 minutes the nose really opened up: waxy, nutty, lemon, honeysuckle and spices. Taste was showing lemon, honey, wax, some smoke and more nuts and although it was slightly oxidized it still had a fair bit of acid. First Gran Reserva Blanco I've had and it was quite the treat. If given the opportunity I'd definitely buy more.
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11/27/2011 - Dave Dalluge wrote:
Spain and Portugal at Craftsman: Deep gold color. On my first whiff I was worried this might be corked, but it was still captivating so if so it was at a very low level. The nose offered a kaleidoscope of aromas with orange, honey, petrol and much, much more. Really captivating stuff that for some reason reminded me of a well aged white Burgundy. Still packed with fruit on the palate, but with plenty of structure and layers of expansive flavors. Also showing some nice acidity and great length on the finish. A real treat, and a wine worth seeking out if the price is right.
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9/29/2011 - empire80 wrote: 92 Points
I was amazed by this! Served with Michaelmas goose alongside 3 pinot noirs and for me this worked much better - the fresh acidity cutting through the fat. Excellent on its own too - complex palate, some (pleasant) oxidised flavours.
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8/24/2011 - Ben Christiansen wrote:
Fully nutty on the nose. Hard cheese notes. Light again on the palate, drinks like water. Interesting.
Now, 10 hours later, and tasting Gravonia '01, Tonodnia Blanco Reserva '93 and Tondonia Blanco Grand Reserva '87.
The '01 Gravonia has lemon, I high hit of lime on the nose, and wax. Overall not a very pronouced smell. Maybe slight bit of herb. Lemon wax or honey wax. Thats it, honey wax candels.
The palate much heavier than before with flavors as the nose would suggest. The body is light. Its a high acid wine with the flavors running alongside the acid through the finish. The finish is legthy resolving around its acids.
Comparatively the '93 Reserva is much more wax, with hints of smoke or ash coming through as well. I am probably taking the candel metaphor too far. And it makes the '01 seem more lemony and ricey. And more pronouced aromas as well.
The palate is heavier, with more body than the Gravonia. The acid doesn't dominate the mid palate as much. The flavors (I can't really say fruit flavors) linger on the finish much longer than the gravonia as well. And then finally the acidity takes over.
This seems to be in a real sweet spot. Another taster wrote "nut-meat" and that hits the wine nicely. Some pineapple fruit in there too. Wild stuff. Really coming out. It only took 10 hours!
The '87 is of the same family, but just barely. Now the smoke and ash smells have taken over, dominating over the lemon, honey candel wax side of the equation. Like the ash in a ashed cheese. In a pleasant way.
Here the palate is absolutely seemless. The acidity, the body weight, the flavors are all in perfect harmony, all the way through the lengthy finish.
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8/13/2011 - Charlie Pendejo wrote: 94 Points
Just beautiful! Considerably complexity speaking to its age, yet entirely vital, lively. A bit of an echo of the Madeira from the previous night. Enjoyed by all 8 of us, most of whom are very casual wine drinkers (but adventurous eaters with broad palates).
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6/25/2011 - fredmarc wrote:
Golden hue.I expected more on the nose but the palate didn't disappoint.I used the Vinturi white wine aerator but it was not enough to release the many layers of its bouquet in time. A bit oxidized which reminded me of a Sherry.Despite very dry,honey and almonds prevailed in the mouth.Very good acidity. A unique wine for sure.
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6/21/2011 - Papies wrote: 87 Points
Rioja through the Decades (The Sampler, South Ken, London): NOTE: You have to like the style. It benefits from decanting
Highly oxitative, sherry like bitterness on the end. Not very fresh. Gold colour.Some honey on the nose. 87-89 depending how much value u give it for the experience of trying. We can however appreciate how some might absolutely love this
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4/22/2011 - Johann Von Mastiff wrote: 94 Points
Golden colored. Opened abuit four hours ago and just getting better. Beautiful honeysuckle and yeast nose, almost like Flor. Sharp acid on the palate. Long finish.
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4/18/2011 - Dbrane wrote: 95 Points
Table of 4 (Paradise Pavilion, Singapore): Golden. Beautiful sweet nose but sherry-like on the palate. We gave it some time and it did not disappoint as the nose and palate started to integrate. It became surprisingly fresher with honeyed and floral nose with a salted caramel palate which was so sappy and reminded me of the ocean. Needless to say the finish was grand with tremendous persistence. The texture and quiet power reminds me of a Montrachet. Mind-blowing stuff.
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2/20/2011 - garambler wrote: 94 Points
We had this at our 2/20/11 Spanish White tasting (Charlie, Keith, Miguel, Lili, & Miki). It had a fabulous, slightly oxidized bouquet of clove, herb, orange rind, dried peach and apple aromas. The palate was rich, savory and complex with flavors of clove, herbs, apple, nuts and orange rind. It got one vote for WOTN.
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1/16/2011 - humagne wrote: 93 Points
Oxidative nose of almonds, honey, citrus. Good weight and medium finish, still plenty of acidity and freshness. Should hold for many years.
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11/25/2010 - SimonG wrote:
Lopez de Heredia Tour & Tasting (Haro, Rioja): Mid straw. Completely different nose. Far cleaner but a touch of chemical/green pepepr. Not quite as convinced by this. ***
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10/14/2010 - aagrawal wrote: 93 Points
Wine & Spirits Top 100 Tasting- Brief Notes (San Francisco Design Center): Hint of sherry, but not overwhelming. A hint of armpit funk which is interesting without being too odd. A very interesting wine. Great!
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7/5/2010 - willthethrill wrote: 93 Points
This wine is an experience. Sauternes on the nose and orange color (think old Sauternes again) has nothing to do with what follows. Smooth, elegant, "wet wood?" - maybe...some grass...hay? I don't know - it is own experience. Enjoyed with some jamon iberico - can't imagine eating a meal with this wine as there is so much happening on its own...
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3/16/2010 - amateurwino wrote: 90 Points
Showing a lot more oxidation than the 90 Reserva, which gives it a savory, almost light soy sauce edge. Acidity more pronounced here; overall, not quite as good a wine to me - not as generous on the fruit. Has all the Lopez hallmarks though.
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3/8/2010 - MRichman wrote:
Spanish wines at Gotham Bar & Grill (Gotham Bar & Grill, NYC): A bit tight with bright acidity. Long bright finish. Pretty and clear. I've always felt these Heredia whites have a bit of VA, kind of like many Musar have, that doesn't show as a flaw but add to the unique taste of the wine. It adds a broad, caramelized note. This was very enjoyable, something I'd love to drink again but not something I'd drink often
B
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3/14/2008 - obiscoito wrote:
9yrs in Oak 90%Viura 10%Malvasia
Deep Golden Orange in color. The nose is creamy orange with wet wood, cotton candy and stewed peaches. Soft and delicate in the mouth with a surprising amount of acidity. Caramel flavors with peaches, light melon notes and over all very ethereal as a whole. Fully oxidized and while intriguing I find it to be a bit too much. Worth a taste though and I would love to taste this with food. 3/5
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8/2/2007 - BillB656 wrote:
This wasn’t overly complex right now but should have a good future. Dried flowers, some anise/licorice notes and very good balance
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