This is just so delicious... Tinges of gold. Distinctive nose: toasted salted almonds and hazelnuts. Also a fragrance of coconut and oven-fresh brioche. Yeasty. Tasty. An attractive bitterness see-sawing playfully against the sweetness. Rounded, voluptuous, generous. Immensely enveloping. Caressing. A wonder. And outstanding value to boot.
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Golden bronzed yellow buttery colour. Creamy and lactic. But a distinct note of lime behind it. Viscous and thick, but racy and energetic. Almonds, hazelnuts, pine nuts. Lots of nuts. Herbs like rosemary and oregano. Gorgeously rich and giving. All the things: generous and lush, expansive and eloquent. And delicious!
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gold with copper highlights. Surrounding Priorot, the higher altitude Montsant DO was created in 2001, its name taken from the Montsant massif ('holy mountain') that dominates the region's landscape. Here, Romans first planted. The soil is a local specialty known as 'llicorella', which is high in granite and slate components. Blend of Macabeo (or Viura in Rioja), Garnacha Blanca, and Cartoixà (Xarel-lo). Perfect Yummy balance of musky, floral, and herbal notes. Waterfall acidity. 30+ second finish. Reminds me of a rubber shoe sole in the best way. Excellent w/food. Chaîne explorable. I anticipate it can age 5+ years
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Pale straw. Aromas of rubber, stone fruit, salt, faint green apple and, to my nose, some algae. I don’t feel any oak—most likely due to the use of old foudres and aging in concrete (during the wine’s final months). Palate full of freshness and liveliness. Vinicultural practices aim to preserve expression of fruit and terroir. This is a brilliant wine that pairs great with cheese and charcuterie though I would suggest trying with seafood to maximize its generosity.
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9/2/2023 - ricard Likes this wine: 94 Points
This is just so delicious... Tinges of gold. Distinctive nose: toasted salted almonds and hazelnuts. Also a fragrance of coconut and oven-fresh brioche. Yeasty. Tasty. An attractive bitterness see-sawing playfully against the sweetness. Rounded, voluptuous, generous. Immensely enveloping. Caressing. A wonder. And outstanding value to boot.
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7/29/2023 - Vindraken wrote: 90 Points
Slightly oxidized and a bit high on the alcohol but delicious
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5/20/2023 - MarcRQuark Does not like this wine:
Flabby and tasteless
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3/10/2023 - ricard Likes this wine: 93 Points
Golden bronzed yellow buttery colour. Creamy and lactic. But a distinct note of lime behind it. Viscous and thick, but racy and energetic. Almonds, hazelnuts, pine nuts. Lots of nuts. Herbs like rosemary and oregano. Gorgeously rich and giving. All the things: generous and lush, expansive and eloquent. And delicious!
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11/3/2022 - speverest54 Likes this wine:
gold with copper highlights. Surrounding Priorot, the higher altitude Montsant DO was created in 2001, its name taken from the Montsant massif ('holy mountain') that dominates the region's landscape. Here, Romans first planted. The soil is a local specialty known as 'llicorella', which is high in granite and slate components. Blend of Macabeo (or Viura in Rioja), Garnacha Blanca, and Cartoixà (Xarel-lo). Perfect Yummy balance of musky, floral, and herbal notes. Waterfall acidity. 30+ second finish. Reminds me of a rubber shoe sole in the best way. Excellent w/food. Chaîne explorable. I anticipate it can age 5+ years
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8/27/2022 - Lovalf Does not like this wine:
Inte min stil
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1/28/2022 - ThompsonandFrench wrote: 88 Points
A bit disappointed.
All the dustiness but none of the fruity exoticism of my favourite whites from this region.
Ok, but nothing to write home about.
And certainly not a match for their excellent red.
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12/11/2021 - elrascuache Likes this wine: 93 Points
Pale straw. Aromas of rubber, stone fruit, salt, faint green apple and, to my nose, some algae. I don’t feel any oak—most likely due to the use of old foudres and aging in concrete (during the wine’s final months). Palate full of freshness and liveliness. Vinicultural practices aim to preserve expression of fruit and terroir. This is a brilliant wine that pairs great with cheese and charcuterie though I would suggest trying with seafood to maximize its generosity.
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