Daniel Bloom

9.2

N: Beeswax, lemon , petrol, ( wife gets bananas), straw, there’s an unidentifiable richness underneath, almost yeasty.
P: Bright, full mouth reminiscent of LdH, but grassier, almonds, yeasty tang. Yum.
80% Viura 20% Garnacha Blanca
Fermented in SS, then 8 mo on lees in tanks, then summer mos. Used French barrels. Weighty from the Garnacha but very mineral as well.
This is the Acodo Viura/Garnacha blend. — a year ago

Andres Montoya

9.2

Brickish color. Full throttle nose: black olive, leather, tobacco, spice. Not fading at all, with st. Emilion like notes in the mouth (milk chocolate?), then finishes with baking spice, mulled cherries, panettone bread and clove. — 9 years ago

with Paula

Justin Ryan

9.6

Only 60ish pct Tempranillo for a Rioja. Garnatxa gives it a nice smoothness, not a lot of oak. Unique. Very nice. — 10 years ago

Lyle Yablonsky

9.0

Crisp and fresh — 2 years ago

Olivier Delestre

9.5

Excellent with paellas — 9 years ago

with Bertrand

Andres Montoya

9.5

Awesome nose! Absolutely reminiscent of Lopez Heredia white!! This is fantastic stuff! On the nose: dried figs, manzanilla sherry, beeswax, pear. In mouth: saline, quinine, dried herbs, piercing acidity. Finish: mineral, salty, full bodied, bone dry. I am a BIG Fan!! — 9 years ago

with Paula

Annie Shapiro

9.0

Crisp and refreshing — 8 years ago

with Peter

mattswineworld

9.0

This is white not red. I like the nutty, yeast aromas which come from lees ageing; good acidity too but could do with a bit more backbone. — 9 years ago

Martin Redmond

9.1

Definitely the most interesting Rosé I've had this summer. Pale strawberry red color with red fruits, mineral, crushed rose, blood orange and hints of spice, caramel and earthy aromas. On the palate, it's medium bodied and focused, and intense with a gorgeous texture and wild strawberry, cherry, sweet spice, and mineral flavor. Very good acidity and a lingering finish. It shows a complexity not common in Rosé. 67% saignee Garnacha is blended with 33% Grenache Gris that is macerated on its skins for three days. The wine is fermented in 600 liter barrels on rollers, which are occasionally rolled to gently stir the lees. over a period of eight or so months. — 10 years ago