Rosy copper in color. Seductive on the nose, with oxidative notes of caramel and toffee mixing with dried cherries and cranberries, sweet brioche, roses, and old furniture. What I imagine a Victorian drawing room might have smelled like. So vigorous on the palate, with a tremendous whack of acidity that brings a powerful focus to the cherry and raspberry and tangerine juice fruit flavors, followed up with the floral spice and the more savory flavors of age. Long, dry finish that hums with the juicy acid.
So different from the fresh young rosés we usually drink, but certainly no less satisfying. This really gives an impressive combination of mature complexity and energetic liveliness. A unique and rewarding wine.
Light salmon to orange color in the glass. Nose of wet stones dominates with light notes of red berries. Light flavors of strawberries, red raspberries and red berries. Tangy acidity, light to medium body. Drink or hold normally I would say but this wine the cork was wet almost to the top and it seemed as though maybe it suffered from a little bit of premature oxidation so I can't say officially drink now or over the next 3-4 years like I'd normally say or even rate it in case it was hit by some pre-mox. Barely noticeable to the point I still had it with dinner! Noted solely for future tastings.
Wow, as usual. A little heavy on the sherry end of the spectrum on opening, but younged up after an hour. Herbal and savory and tart red fruits, the first bottle empty in a slew of worthy contenders. Did I say wow?
Rose/copper colour. Slight oxidation in the nose, including apple juice, nuts. Dry and very much a red wine, complete with tannin. This wine could be served before or throughout the meal. I recommend reviewing this producer's fascinating website
Strawberry, almonds, dried fruit, candied orange peel. Everything nicely balanced, quite long finish. not huge and showy or go-sit-by-myself-in-the-corner-complex, but I am having a hard time coming up with anything that I would want from it that it isn't already delivering. High quality stuff, great with food.
Notes of macerated cherries, banana, acidity, and hints of forest floor, oxidation, decay and mold. Sweetly bitter oxidized strawberries and cherries on the palate. Hints of lychee, anise, under-ripe peach, and gunpowder smoke. White pepper and petrol as well. Very dry, and very much in keeping with the R. Lopez de Heredia style. Very well balanced, with a great mixture of acidity and fruit. Really enjoyable wine. Drink now, or hold for several more years.
light peach hue with a copper rim. nose of sherry(oxidation), butterscotch, and hazelnuts. medium light weight with vibrant acidity. quite dry with a lasting finish of dried red fruits, watermelon rind and caramel.
Colour has darkened a bit since last time I tasted it two years ago, picking up hue of tawny. As expected, full of secondary and tertiary characteristics on the nose: oak, cedar, tomato water, baking spice. On the palate, mineral notes that are typical of Tondonia, mushroom, nutty notes, slightly oily texture. Nice acidity and length. But I'm afraid it's starting to go downhill from now on. Drink it up.
This is the best rose I have tasted: neither sweet nor dry but exactly as rose should be. Given the price it is even more remarkable. My only regret is that this is the last Vina Tondonia rosado available until the 2017 vintage.
This wine is certainly different, a rara avis as mentioned before and either you love it or hate it. It shows the usual pale pink color with the oxidative-reductive nose with strawberries aromas and nuts. But what really defines this wine is the palate: fresh but mature, some sips reminds a white with the high acidity and the fennel flavor, some sips take you to an old aged red with a very predominant metallic taste along with red fruit and an always present oxidative flavor. Difficult to drink alone, this is a wine food that pairs well with a wide range of food, specially if spicy. 90+
Honeysuckle and strawberry on the nose. On the palate, a distinct nutty sherried flavor, along with tart strawberry and citrus overtones. At first taste, this was a bit sharp and unpleasant, but when I tried it with some Spanish-style semi-soft goat cheese it came into its own: The sweet, nutty flavor of the cheese paired beautifully with the wine. I wouldn't drink this on its own, but it makes an excellent match with salted nuts or saltier cheeses. Edit: I see that everyone agrees this is a food wine. I tried some with pasta and pesto, and it worked well with that too. The versatility is impressive.
Wow, the LdH rosé is more idiosyncratic than their whites. This bottle was strongly oxidative: dominant scents and flavors for me were orange and grapefruit peel & pith macerated in fino sherry, some raspberry, and maybe a bit of green olive. I didn't think it changed character all that much across three days and a broad range of temperatures. It's very much not a gulpable rosé; my wife didn't like it at all (without food). Brilliant with food, especially spicy Sichuan - I don't think any other wine could have been better with "diced fish with pickled chili and cucumbers (and of course copious ginger and garlic, but that goes without saying)" - but also red sauced pasta.
Not your average Rosé. Darker, which gives a hint of its complexity on the palate. Berry fruits, orange and a late dryness. Went well with a Tuna and Goat's Cheese pâté on bruschette. I must buy some more.
Slightly volatile caramel nose with strawberries, stonefruits and watermelon as well as notes of fennel, nuts and shellfish. Dry and in a way pretty lightbodied palate though with big tactile presence. Good acidic backbone and nice leathery grip. Weightless watermelon and strawberries, raspberries and grapefruit bitterness. Huge nutty twist and caramel richness. Good length. Fun and very lovely.
Brett's Birthday Tasting - 2013 (Weygandt Wines - Washington, D.C.): Intellectually speaking, this is an intriguing rose, as always, but in the end I just can't get too excited about it. Strawberry greens, white cherries and brie rind aromas. Sherried on the palate, with flavors of dried berries, melon rind, goat cheese and olive pits. I enjoyed this with cheese and charcuterie, but not the best on its own. I love this producer's whites and reds, but I find the rosado less exciting.
Brett's Birthday (Weygandt Wines - Washington, DC): Interesting, shifting nose of cranberry, dried herbs, tomato, and sherry notes. The palate follows suit with oxidative tart red berries, slate, and worn cedar. The finish adds sweet dried berries and spicy aged tobacco. Medium bodied with still present acidity, this improved with food. Drink. R&M88
Very different. My first Rioja Rose. I liked it, but only with food; which I'm sure is exactly the way the Spaniards would want it. Would buy again, but have to pair it with something that needs acid. Not a lot of fruit coming through. Orange in color, most likely due to the age. I'm going to seek out some more of the Lopez wines.
Had this at Spring restaurant in Paris as my choice to go with the varied fixed menu at a reasonable price. Great choice since it drank well with all 4 courses and the cheeses. Pale pink with nice floral and chalky nose. Nice dry perfectly balanced palate of rose, limestone and a hint of orange peel. Have had various vintages of this in the past and I am always amazed at how a rose with so much bottle age on release can taste so fresh. Need to find some stateside.
With my dad - his bottle. My first Rosado. Complex and elegant nose of pomegranate, orange peel, tart strawberry, honey, dried red flowers, and salted nuts. Entry of bright orange peel and tart berry. Very lively and acid driven, pure and focused, as expected. Quite austere and lean, not in a bad way, but will improve with 5-10 more years. Palate shows more orange peel, and then the berry, flower and nut flavors. Powerful but lean finish of orange peel and nuts. What can you say about Lopez - the Tony Gwynn of the wine world - consistent and old school: hit after hit after hit. I mentioned to my dad that if I had tried this wine 15 years ago, I would have never understood it and hated it - but now, for me, the world is Lopez. Nose - 5.5/6, Palate - 5/6, Finish - 5/6, Je Ne Sais Quoi - 1/2 = 16.5/20.
Yes, the current release of Rosado which is only 12 years old. 60% Garnacha, 20% Tempranillo, 20% Viura. Clear orange tinted salmon color. Oxidative nose with sherry & nutty aromatics. Some florals emerge as you swirl & really get your nose in the glass. Light to medium bodied with clean, bright acidity. More nutty oxidative notes with melon & a whisper of mint on the back of the palate. Drying finish draws one right back to the glass. Absolutely brilliant bottle of wine.
Consistent with prior review - Coppery onion skin color. Great aromatics with a slightly oxidative aromas of butterscotch, almond, and spice. On the palate silky smooth, fresh, complex and balanced. Very dry with tart red berry, blood orange, and touch of vanillin flavors. Long finish. This is definitely a food wine. I enjoyed this tremendously with a spicy chicken/seafood gumbo. I last had a bottle over a year ago, and it's still fresh! Great rose!
This is a remarkable, unusual wine and, if you like it, as I do, a great QPR. Made from 20% tempranillo, 20% vidura, and 60% garnacha and aged, I believe, 10 years in oak, this is a pale pink wine, halfway between a robust rosé and a white wine. It has a bouquet of dried rose petals that starts faint and then grows for a full day.
Its most striking characteristic is its freshness and strength. It tastes as fresh as any wine I have ever had, and it is so full of character that it drank well both with chicken in pesto sauce on the first night and with teriyaki steak on the second. It hardly changed at all from day 1 to day 2. Unlike many rosés, this one is bone dry but beautifully balanced.
It is definitely a food wine, and it would go well with a broad range so long as the main dish was full-flavored - meat, cheese, poultry, and the stronger fish dishes - it would deal quite well with monkfish in an oriental sauce.
Numbers schmumbers. It is in a category of its own, and it is very good at what it does.
From memory. This is an odd bird. Has all of the funky aromatics and flavors that everyone has described. Alone i was not a fan, but as soon as i ate some manchego this wine fell into perfect step with our food and was delicious. Took this to a tasting and it was very polarizing. People either hated or really like it. I wouldn't serve it to non-wine-geeks unless matching it with food.
Crushed strawberries, hint of vanilla and dried red cherries on the nose. A rich strawberry character on the palate with tart red cherry, pomegranate and very mild oak character. A great versatile wine, paired well with our Flannery burgers and some tomme de savoie.....
Savory oxidative notes, cherry cough syrup, and a neat nuttiness. Some lanolin like textural richness, and off the beaten path for sure. Not my favorite LdH rosado, but still very enjoyable and a great pairing with Paella. 88pts
At first, we weren't sure how we felt about the wine. After all, a 2000 rosé?! But as the flavors developed we fell in love. Almost in between a white and a red. A waxy, petrol that dances in the mouth and is absolutely amazing with food. A rare find and if you see it on a wine list or shop, do it!
Appearance is gold, cognac colour. Nose of burnt toffee, oxidation and interesting. Taste is white fruit, orange peel and zesty finish. I love this wine but struggling to describe how good it is; brilliant with Iberica ham!
Burnt orange color. Intriguing copper and honey nose. Lively and acidic on the palate with unusual notes of unripe strawberries, grapefruit, allspice, and cedar. Fascinating, compelling, unusual. Unapproachable! I'm glad I have several more bottles to ponder in the right company, but it's definitely not for everyone.
c- onion skin, copper, touch brown. a- complex and deep but fresh. wood, tawny port, creme brulee, strawberry. f- very depthy and lengthy. deep complex wood, sherry, brulee, small berries. m+ finish, m+ body. as soon as i opened this i could tell this was not your average rose, but in fact something quite serious. yes, easy to drink, but this is a wine to be contemplated.
Popped and poured. Flat and lifeless at first, it comes alive in about 30 minutes. Fragrant aromas of beeswax and roses. Evolving and delicate flavors include berry and treacle. Oxidative strawberry and orange rind flavors in the finish. Complex and ethereal, it does not have the intensity or drop dead beautiful flavors of the '98, but it's still pretty fine.
Not sure about this. It was bone dry and didn't feature a lot of fruit, but it started to show better an hour or so after opening and also as it warmed up. I expected it to be the perfect match for spatchcocked chicken with gremolata, but all I got was thin acidity. I will try it again tomorrow and see if it has improved. I will report back and upgrade if it does!
I think Isaac and Willers are both right in this case. Yes, this is a nerdy wine and probably not in an everyday drinking style. At the same time, it is really fantastic. Cheese rind and creme brulee on the nose. Plenty of freshness with strawberry coming through on the palate. While this won't be my default rose (couldn't afford for it to be, anyway), but it is well worth having a couple times a year. Super interesting drink.
Brett's Birthday Rose Tasting (Weygandt Wines - Washington, D.C.): This is the third time I've had this wine, and, while I enjoy it, I don't love it. Sorry, I know a lot of people at the tasting raved about this wine, but for my palate it didn't hold up against some of the other excellent roses in the tasting. Tangerine color. It smells like cheese rind, strawberry greens and a canteloupe melon that's been left out in the sun for a long time. Austere acid on the palate. The best part about this wine is the minerals, which are fresh and lively. Thick mouthfeel with macintosh apple and brie rind flavors. This is a really nerdy wine that is fun to sip and dissect with others, but in the end, if I'm pouring myself a glass of rose on the porch, I'd go for something else.
I know it's wine geek heresy to admit it, but I've tried this wine several times, and I dislike it every time. It tastes old, sour, oxidized. Less objectionable with food, but that's faint praise. Very comfortable siding with the minority on this one.
Ripe red strawberry aromas. A dusty and mature thought. The nose doesn't stray into the nutty that the palate shows on the finish. Wild strawberry. Cellared strawberry and even some cherry as this opens up. Almond, and vibrant strawberry palate. An edge that used to be herb. A wine that really shines along with the food on the table tonight. I opened up a strange refrigerator by the owners request and made the best of that on hand. Rice pasta, tomato cream sauce with tofu and pickled piquillo peppers. A treat for sure. Thanks Arlequin for a wonderful selection of vino to choose from. Day2. The almond on the finish has gone away on this second day and now just wildly mature fruited.
Ruddy copper color. Nose: strawberry, white cherry, watermelon, and blood orange with accents of pistachio, cinnamon, star anise, vanilla, and marzipan. Medium body on the palate: strawberry, white cherry, watermelon, and blood orange framed by pistachio/walnut/pecan, clove, star anise, and vanilla. Medium+ lemon/lime acidity. Lingering mixed nuts, chalk, and a little mocha on the moderate/long finish. Unique and spectacularly complex for a rose. The fresh acidity holds it all together. Perfect with cured meats and nutty cheeses.
Lovely light copper-pink color. Served at cellar temp. On first pour, enchanting aromas and flavors of strawberry, melon, cranberry, mineral, with a hint of sherry like nuttiness and a bone dry finish. Fairly light bodied with a racy frame. It opened up even more as it came to room temp. Unusual for a rose and delightful as an accompaniment to our salmon with a ginger-garlic-soy-sesame oil sauce, oven roasted asparagus, and a baked potato. It also paired nicely with a course of VT cheeses that followed. Best with food, I don't think that this would do well solo. I think this has a good 5-8 years of prime drinking in it but the likelihood of my leaving it alone for that long is slim.
Light pink and copper in color. Nose of funky cheese, rose water, little mineral, and dry clay. Palate of strawberry, rose water, cheese, nuttiness, savory herbs. The finish was above average and really nice mouthfeel I mentioned prior. Love this wine, very complex style of rose. Drink or hold: 50+5+12+17+7
The color can be described as onion skin or copper. It reminds me of looking out on the sunset. Some oakiness is detected in the nose, but not too much. More prominent is the aroma of tropical fruit. The taste is refreshingly sour reminiscent of fresh fruit. Strawberry. Blood orange. It is very dry, but acidity creates a silky mouthfeel. A very drinkable and surprisingly complex wine.
Very smooth palate. Subtle and very satisfying beverage that @ 25 clams is major qpr. With time Strawberry showed on the palate, but seriously who cares? This is one of those rare wines that transcends its price point because of it's inherent elegance and it should evolve for decades. I really didn't expect to dig this wine, but now I'm a true believer.
Nutty, oxidized notes on the nose with some citrus - ruby red grapefruit, with floral and chalky-saline minerals. Very good acidity to keep it quite lively in the palate with red apples on the palate. Good length with a nutty finish. This time I was informed 60% Grenache, 30% Tempranillo, 10% Viura.
Juicy, fresh and mouthwatering with myriad tropical fruit flavors, yet developed and slightly sherried with a pleasant nutty bitterness. Totally dry with seemingly dominant notes of potpourri, leather, American oak spice, and a huge streak of savory, mineral driven salinity. But then emerge impressions of a delicate sweetness like marzipan, floral "old lady" perfume, a big box of birthday cake. Delicious and totally distinctive, a paradox comprised of many contrasts and contradictions.
brought to an offline....my first experience with this wine and I enjoyed it quite a bit. not the type of rose to pop, pour and drink down. really complex with notes of orange peel, light red fruits and roses. Fun to smell as it opened up in the glass. To be fair, several of the people at the tasting did not enjoy it, but I would definitely rebuy.
NY/NJ Offline at Ciano (Ciano, NYC): American oak is very noticeable on the nose, particularly after it has a chance to open up in the glass. Notes of coconut, caramel, citrus, florals, and scotch with a subtle savory undertone. Light to medium body. High acidity and a medium long finish. Most polarizing wine in the tasting line up.
Nose is subtle. Just some hints of age and ever so slight oxidation, perhaps hints of new leather as well. A burnt orange in color with beautiful color gradation Leaving it mostly clear on the edges of the glass. Mid bodied with the viura poking through the Grenache ever so slightly. Almost a smoked orange hint on the front palate with just a hint of the leathery tempanillo on the finish. The finish is bright and fruity with a crisp punch and 5-10 second linger...then gone, leaving memories of leather again. The acidity of the wine is nearly hidden until a few seconds before and after swallowing when it shows up perfectly balanced to simply highlight the sides and back of the tongue. Gorgeous!
I'm not sure this is as quite as deep or complex as the 1998, but it's still truly fascinating. This time I get a fair dose of orange rind on the nose. Seems a bit less oxidative than the 1998, more citrus fruit on the palate, but the nose keeps expanding the longer it's open, with a very light spice and a hauntingly nutty saline quality.
Pure copper color...! From the fridge: somewhat closed on the nose but some leather or liquirice? Tight palate with fine acidity good lenght and cool fruit. After a while: like nothing I've ever tasted. A bit like an orange wine? But I like it. Shows more and more fruit, can't exactly say which. Very good lenght with an almost sweet&sour finish.
"Non-Baller" Wines, Take 6 (Weygandt Wines - Washington, D.C.): i liked this more than the last time i had it. the color is really pretty for a rose, with this strawberry brightness. the nose was full of cranberries, red licorice, and cheese rind. the palate is fresh, and even a bit light. some tannins underline the red apple peel flavor on the finish.
Beautiful color - slight orange blended into a strawberry-red. As is the case with Lopez's blanco's and rioja's, this is unique. Lots of cranberry on the nose with some herbs and a subtle oxidative quality. Palate was medium-bodied and showed cranberry, wild strawberry and minerals. There was also an underlying subtle sherry quality that I think I picked up more of than everyone else.
Fantastic, especially on nights 2 and 3. Not as oxidized and funky as the 1998, this really comes into its own after 24 hours in the fridge. So captivating and sophisticated, that it really plays at a different level than 99.9% of the roses out there, while still similar in price. We have had 2 bottles of this in the past month and both were great. Highly recommended.
P.S. As amazing as the fact that the current vintage of the wine is 11 years old, I think this will drink well for at least another 10 years.
Made the wife very happy. It was the quickest and most bold selection she's ever made in a wine shop. We enjoyed this in Montreat on our last night there. Such a unique style of rose - wonderful with cheeses and a light dinner. I want to try the Reserva and other vintages!
The nose is funky with forest floor, mushrooms and some sour minerality all mixed together with rose petals, smoke and some light red licorice. The palate is a bit more straight forward (how could it not be') with a sour strawberry and cedar tartness. As the wine breathes and warms up it starts conjuring up images of Pinot Noir. Very interesting wine.
In the glass, a copper-glinted, cinnamon sunset. Spice, honeysuckle, and Coppertone savor on the nose; delicate notes of strawberry, blood orange and watermelon rind on the palate. Juicy, fresh, and tropical, but developed with a spicy, mineral-driven, rancio-nutskin depth. Who else makes wine like this? No one else makes wine like this. Pure, perfumed nectar from the last of the Mohicans.
Coppery onion skin color. Great aromatics with a slightly oxidative aromas of butterscotch, almond, and spice. On the palate silky smooth, fresh, complex and balanced. Very dry with tart red berry, blood orange, and touch of vanillin flavors. Long finish. This is definitely a food wine. We enjoyed with spicy Indo/Paki cuisiine and it was a great pairing. Great rosé though I understand it can be polarizing.
This wine is of course 'interesting' as always opened it up on a Sunday for a group of wine people, it really didnt show very well, came across as Oxidized [it is its style not a flaw] lots of acid fruit wasn't realy prominent. Day 1 Score 85
Then Day 2 had 1/6 of the bottle left over, and it opened up a lot on the palate, fruit coming threw [red berries] the oxidized notes on the palate were not as apprent. Day 2 Score 89
Conc: Probably should decent these wines as they have been in bottle/barrel for so long
Light orange-salmon colour. Broad, intense, a bit oxidative nose with some nuttiness and spice, slightly dried strawberries, sweet flowers. Smooth, balanced with good acidity, slightly buttery, rather complex in the way that it really combines white and red "features". Long, slightly spicy aftertaste. Very interesting.
Color of pale salmon. Telltale nutty aromas and a dusty, minerally note. A bit watery on the palate but flavorful with savory notes of salted almonds and rosewater. Acidity is lip-smacking. The finish is bone dry. One of the best roses made.
Dark peach with coppery glints. On the nose, spicy American oak and toasted coconut in the fore; in the background, always, the salty summer ocean. Fleshy and round in the mouth, watermelon and wild raspberry, fresh, refreshing, yet tinged with a nutty, coppery, oxidative streak, all becoming ever more expressive as the wine warms. A zesty and very slightly drying, very persistent finish that again evokes the delicate spice and soft tannin of old American oak with length enough for the mind to wander ... to a summer cottage by the ocean, the salty breeze wafting through an open window where sits a cedar box filled with spice, dried flowers, and old lady perfume.
A nose of strawberries and rusty parts. The palate is an oxidative style that will be very polarizing. Paired nicely with salty meats, olives and aged Gouda. Interesting, but ultimately the sherried notes were distracting.
Great value. So super dry with a completely unique profile that is kind of spicy, and bitter, but not in a bad way. Like fruit skins/pit. This ruins my generalization that champagne is the only rose that should blend red and white grapes.
Notes from day 1. Light pink to copper in color. Nose of red raspberry, funky cheese, dried clay. Palate of unripe red raspberry, unripe strawberry, nuttiness, lanoline, salt, leather. The finish is above average and there is this distinct meatiness/fatiness that associate with foie gras that comes out. Love this stuff and will be sourcing more as its becoming my second favorite rose in the land. Drink or hold: 50+5+11+17+8
App: copper/salmon/orange Aroma: dried fruit, raisins, sherry, vanilla, leather and stable. Light-bodied+ with very good acidity andsubtle and available tannins. Dried fruit, leather and vanilla on the palate. Very good length.
Pink with some orange. Fruity nose with strawberry and melon rind. Quite viscous, some sherry tones, dry, tannic and most definitely not fruity on the palate. Not your run of the mill, cheery rose wine.
This wine encapsulates why we distinguish between the positive descriptor "oxidative" and the negative descriptor "oxidized," which indicates a ruined wine. This wine is salty and sherried; it is the anti-fruit; it is old. It is not, however, tired. The acidity is lively, bouncy beyond its years, and completely integrated into the texture and body of the wine. Some of its dried leaf / forest floor flavors make me think of similarly aged Languedoc reds that will ultimately die before this wine dies. Dried green herbs and the memory of a cherry also hit the palate. This is flat out awesome with simply-grilled mushrooms and lamb rib chops.
Great wine! I normally don't bother to mention the appearance of wine, but the copper salmon hue is striking and very appealing. I detect walnut skins and strawberries, in a very complex and compelling drink. The acidity is high toned, but balanced overall. I agree with the other comments regarding a sherry nature to this wine. This is versatile in that it plays well with food, but is worthy of contemplation alone.
Light salmon color in the glass, clear looking throughout. Nose started with a hint of diesel followed by notes of raspberries and camphor. Flavors of raspberries, berries and minerals. Medium acidity, medium body. Drink or hold.
PnP. Interesting peachy, Sauternes-like color. Very fragrant nose of red fruit, citrus and a hint of some sort of chemicals. Very complex with several flavors that I couldn't quite identify along with some nuttiness and dried fruit. The finish is consistent but not quite as long as I expected. The wine seemed to be missing some acidity but overall is one of the more enjoyable rosado's I've ever had. This isn't sitting around the pool wine.
Every bit as eccentric as the other notes have suggested, and very much a wine geek's wine -- plenty of people will wrinkle their nose at this. But it's a fascinating wine, unlike anything else, and excellent in its own way.
For thematic reasons I took this to an event I would not ordinarily have taken it to. Despite my cautions that this might not be a wine people would necessarily enjoy, I think only I enjoyed it and everybody else thought I was nuts. Well, maybe not as nutty as the wine, which certainly was exhibiting it's oxidative style. Good with foods, but did not evolve or blossom a much as I expected.
Oxidized, yes, but with such control and purpose. With the right food, and on the right night, this is a sublime wine. Tonight it was paired with pork chops, apples, sauerkraut, and it absolutely tied it all together. Starting with the astonishingly beautiful brown/orange color and the lush nose, this is a rose unlike any other.
At first it seemed quite closed. After a while it opened up with lots of "secondary" aromas. Like a light dry sherry but still with some of the characteristics of a rose wine. Very interesting. Matches fantastic with coldcuts
My first taste of the 2000 vintage of one of my favorite wnes. Salmon-orange. Powerful cedar-cherry-strawberry nose, hints of orange. Burnt orange peel and cedar on the palate, herbs, tangy and tart preserved lemon, a touch astringent--yes, this is a bit tannic and young--I think we can feel comfortable saving this for quite a few years. True to form, this vintage is lovely, complex. Long nutty, saline sherry-like finish.
Burnt orange in colour, only a hint of rancio on the nose, complex and hints of orange peel. The palate is full of so many flavours, a little salinity, more rancio, burnt fruits and much more, excellent length that dances around your mouth, very good indeed
Creamy, red apple, toffee and oxidative Sherry notes with a touch of salinlity. Rounded and soft on the palate with some red berry fruit and good acidity given the age; nutty finish. 60% Grenache, 20% Tempranillo, 20% Viura.
Light salmon color in the glass, clear looking throughout. Nose of diesel, camphor, raspberry, cherry and a bit of herbs. Flavors of cherries and raspberries. Medium to bright acidity, light to medium body. Drink now through let's say the next 5 or perhaps 6 years.
this was amazing alongside various cheeses and charcuterie. on the nose, soft nutty notes frame something rather like a plate of charcuterie in itself — rich, spicy meats!!! — yet there is nothing un-fresh about this wine. in the mouth it's rich and juicy but lifted by its bright acidity and again colored in with those meaty tones. so, neither a scary oak monster nor an astringent oxidative bore. instead, i got to feel a bit like i was experiencing the soul of the place.
I was going to say 'almost doesn't taste like wine' but Sherry is wine--this resembles Sherry more than it does any other pink wine that I've ever tried (pink, here, being a relative term because this wine looks more like diluted whisky in the glass than it does the salmon-hued quaffers we see in Summer). The vintage I've enjoyed most (of three) was the 1997 with its fleeting and, for me, haunting bouquet. This 2000 is much more assertive, at least at this stage, and therefore different, but just as enjoyable--able to stand up to brawnier food as well. By the time I tasted my single bottle of the 1997 it was sold out and unavailable. Will not repeat that mistake with this wine. Special.
Interesting, my first rose with some age on it. Slightly oxidative on the nose, with soft nutty notes like a faint sherry. On the palate this was subtle yet solid, with fruity elements that felt like I was tasting liquified strawberry meringue, which sounds strange but was very tasty. Bright acidity throughout. Very long finish. Really enjoyed this experience. Fantastic food wine, I enjoyed with a few cheeses at Bar Jamon in NYC.
delicious! but yes, too young. forgot to read my prior note before opening another one. there was some left on day two and the wine was beautiful, with a kinetic texture that works perfectly for the diversity of flavors here - orange oil, sherry, peach, salt...so good.
Took me a minute to get it together on this one: as one person says, it is interesting wine you keep coming back to. I would say that, even if it is hard at first. Up front: muted, acidic, subtle - not for the faint of palate. The color is clean copper or Cognac. If you poured it for me and said it was cognac, I wouldn't notice at all. The nose is interesting and subtle with classic sandalwood, canned peaches and mature apple, with metallic tinges. From the first sip, it is light and very vibrant with acidity, almost minty palate, with lingering aromas of wood and sandalwood spice notes on end. Not particularly long, very vibrant and clean. Want to stress this is muted, acidic wine - not your usual rose. It is a geek's wine on its own, very light and woody; otherwise best with some lighter flavored, richer food. Hints of stewed oranges coming late, very subtle. My guess is most people will pass on this wine. (2nd day, softer, less agressive, more canned peach fruit shows. Drinking at room temperature, too. I would decant next time to let it breathe. Now that is cool: a rose you need to decant!!) What always strikes me with all of Lopez's wines is the "haunting" aspect of them. As one person below said, you keep coming back. This wine is not blowing me over today at all; however... A quote from a song I know is something about, "you like it now... but you learn to love it later." (2nd day, let me clarify: I DO love it...thumbs up)
Tempranillo (30%), Garnacho (60%) and Viura (10%) 4 1/2 years in Cask. So not your typical rosé! Strawberries and oak on the nose. Hint of oxidation, certainly in the house style. A wine of substance. Good.
Lopez de Heredia Tour & Tasting (Haro, Rioja): Full, fleshy pech in colour. Lovely nose, peach and apricots with a touch of something oxidative. Slightyl musty on the palate but rounds out nicely. Goodish length. Good food wine. I think the others liked this better. **1/2
the most interesting rose i've ever had. orange copper hue. interesting nose of hazelnut and strawberry with a hint of sherry or oxidation. medium-light weight, subtle acidity and dry mouthfeel. subtle red fruit flavors with a lasting finish. quite an intriguing and complex wine.
Tempranillo tasting (Weygandt Wines, DC): Very intriguing for a rose. Lovely floral lift to the nose at first with peaches and lychees. It is bright but still delicate, an interesting duality. On the mouth, there is bright acidity but some butter, cherry and cheese elements. A real surprise for a rose.
This is the wine that grew on me the most with exposure to air. Nose only had a little funky cheese, not much else. Palate of rind of stinky cheese, little lanolin, nuttiness, and a really interesting foie gras note that came out with more air. This is the wine I kept coming back too the most.
Orange/Salmon color. Virtually nothing at all on the nose. On the palate, really no primary fruit to be found other than some browned-out old strawberry juice. Subtle secondary flavors reside which I would describe as autumnal in nature- twigs, crisp brown leaves, forest floor. Dare I say some old iron pipe in there? . Finish is dry and the flavors linger for a while. It's a well-made wine, I suppose, but I prefer to drink wine that has some, well, life in it.
I just received this wine and I couldn't resist opening a bottle. Pinkish/ copper color. Complex aromas of strawberry and orange, almonds and a touch of oxidation. Very fresh and lively fruit in the mouth with excellent depth and length. This wine got more complex and delicious with every sip. Should be interesting to see how this wine evolves over the next few years.
Like most people meeting the LdH rose for the first time, Roger is startled, then confused, and then happy (well, sometimes people don't make it to happy). Intensely dry, strawberry and blood orange fruit, accented with citrus zest and onionskin. I quite enjoy, but it's a tad soft and doesn't seem to have quite the zip/verve of the '93 or '97, my benchmarks for this wine, this reminds me of the 95 and 98. Still, that's no complaint! B+
found the nose closed at first then smelled like lopez after 20 minutes. nutty and bitter, velvety texture... find it a little closed. will wait a day on the other half of the bottled. good balance and acidity