Jay Kline

9.4

Served with Fisherman’s Pasta - sablefish, mussels, saffron gnocchetti pasta, fennel, fresh baguette toast. If there is one thing constant about every Lopez de Heredia Blanco that I’ve had the pleasure of enjoying, it’s that they are never boring. The 2006 delivers on that with notes of dates, dried apricot, German candied nuts, marshmallows, cumin, dill and toasted coconut. Dry with fantastic acid and the texture is waxy. One of my favorite white wines on earth. Will probably live for another 20 years easy. — 12 days ago

Carter White

9.3

Tangy fruit, great minerality, super vibrant. — 4 months ago

Matt Schwartz

9.0

Citrus, honeysuckle, nectarine and green apple. A bit fizzy. — 5 months ago

romo

9.2

Gotta agree with @Josh Morgenthau here. The reductive feeds, rather than detracts from, the structure and punchy evolution in your mouth. — a month ago

Matt Perlman

9.3

Undisgorged sparkling from Slovenia. Managed to open with out incident with a little help from my friends — 4 months ago

Tom Kobylarz

9.1

Tertiary, salty, savory, apple, quince, grilles pineapple. — 5 months ago

Jan A

9.3

So good! Love it. Spicy — 6 months ago

John Howard

Harvest production at Hirsch and Cobb Wineries

9.2

Like a slightly oxidative, meaty white burg. A little lighter. Very elegant. — 3 months ago

javi

9.0

Con Maria en Páganos — 3 months ago

Jeremy Shanker

Sommelier at RN74

9.4

A baby, but damn. Beeswax, yellow wax beans, honey. A wild and cerebral wine that will age magnificently. — 4 months ago