Jay Kline

9.1

Poured into a decanter about 30 minutes prior to service; no formal notes. Wow. The 1996 Reserva is showing so well. I would place it in the vinous category but it’s far from tasting “old”. I shared this bottle with a group of experienced, expensive California Cabernet drinkers and it was universally enjoyed even though it could only be described as a traditional expression of Rioja Reserva. Well-stored examples (though few exist at this point), are drinking well now. What a lovely surprise. — 4 days ago

Carmen

8.9

La Rioja Alta, “Viña Ardanza” Rioja Reserva, 2016 🇪🇸
🍇Tempranillo 80%, Garnacha 20%
😋 Cherries and dried red fruits, vanilla, leather, and spice.
🕰️The term 'Reserva' on the label indicates this Spanish wine was aged for a minimum of 3 years, with at least 1 year spent in the barrel.
✅ Pretty bold with a clean acidity, this🍷tastes great now but could also age for a few more years. — 4 days ago

Louis Martin

9.2

Smooth, smoky, hint of cinnamon, perfect with grilled octopus. — 17 days ago

Conrad Green

9.2

Surprisingly fresh with a really pretty mulberry and black cherry nose. A blackcurrant confit center with hints of oak and a bit of musk. Stop a bit of hidden power but clear and precise. Very good — 4 days ago

with Bex

Gladys Xiques

9.4

Starts slow but then rises with medium red fruit and that quintessential Spanish iodine note. — 7 days ago

Roberto Carli

9.2

Crazy to say but…too young! Balanced and dark but has yet to develop the spice rack subtleness and tannins can still evolve further — 20 days ago

Peter van den Besselaar

9.2

Vintage 2001 — 7 days ago

Conrad Green

9.3

Lovely stuff. Orange peel, apricot, corn and lemon oil. Dry finish with limestone. Unusual and delicious. — 4 days ago

with Bex

Jay Kline

9.5

Popped and poured into a porron. The ultimate baller birthday move. The 2010 Rosado pours a rose gold color; medium viscosity with no staining of the tears. Some slight signs of sediment in the bottle. On the nose the wine is developing with notes of red cherry, blood orange, grapefruit, apricot, nuts, dried flowers and just a hint of lightly toasted coconut. On the palate, the wine is dry with low tannin and medium+ acid. Confirming the notes from the nose. The finish is long with remarkable, creamy texture and substantial (but not overbearing) weight. To my palate, this has hardly aged since my last experience in 2021. If anything, it has only gained in character and significance. World class is every sense of the term. Drink now through 2035. Thank you for the birthday bottle Matt! — 20 days ago

Peter van den Besselaar

9.1

Vintage 2014 | paired with Vitello tonnato — 19 days ago