January 12, 2024 - Off the beaten track: Very dark color compared to the Musar 2004 tasted next to it. Feels older. But the nose is stunning of course, oranges, kumquats, roasted nuts and the typical LdH „old bookshelf“ aroma. The palate is intense, fruity, has lovely caramelized an nutty flavors. And then the crazy acidity grabs you on the long finish. Gets better and better the longer it sits in the glass. Fantastic. 18.5+/20
January 8, 2024 - Always very interesting to taste these wines as it forces you to reset your ideas about white wines.
Fairly shy and dusty and this point showing oak, an aged character and a little candied fruit. Not really enough aromatic intensity or diversity for a wine coming from this producer.
some might appreciate this more, but it comes across as a relic.
November 8, 2023 - NOTK Bring Your Own Bottle dinner (NOTK, Rotterdam): Deep straw yellow with medium+ intensity. Oxidative, mushroom, but also plenty of fruit left, a bitter note, white chocolate. Medium+ acidity, long finish. 93-94
September 23, 2023 - A lot of the fruit has faded from this bottle since I had it last. It is totally serious, with sherry, sliced mushroom, waxy hazelnut, not a ton of citrus in this case. It certainly remains in balance, deeply interesting and complex but lacking in the fruit department.
September 1, 2023 - Lopez di Heredia BYO (@MichaelsPlace): Herbal, salt-water. Very intense and impressive.
August 30, 2023 - 3/6. Corked
May 20, 2023 - Opened up beautifully in the glass, after pulling cork and getting a 30 minute chill on it. Wonderfully oxidative, with smoke, salt, and lively acidity. Excellently balanced with a medium + finish. I can imagine this evolving gracefully for many, many years. Wish I had another bottle.
March 21, 2023 - I have had 2 of the 6 we own and echo the other writers’ enthusiasm. I think we served it too cold, and it was a bit subdued, but really expressed itself after an hour or so. I would love to get suggestions on food pairing for this lovely but unconventional white rioja if people would be so kind. We tried it with Lebanese tonight - not bad, but not quite right, and I struggle to see it going with seafood - maybe percebes- but we din’t see many of them in London!
March 19, 2023 - Deep gold. That nutty sherry and oxidative nose. Beautiful line, length and balance on the palate - that delicate yet firm acid spine that draws throughout the palate, medium bodied, elegant texture, nutty, lemon, tofu, mushrooms. It is savoury, and yet extremely refreshing and moreish due to the wonderful acid structure. Truly wonderful. Feel free to give it some air - it was fine popped and poured, and it is still motoring along after 5 hours in the decanter.
February 24, 2023 - Rich and fairly dark gold in colour but no concerns about the condition, it tastes in a great place, savoury and complex and a great match for the shellfish raviolo in bisque