Mark Rosse

9.3

A co-fermentation of Roussanne 46%, Marsanne 41% and Viognier 13%. Neutral French oak barrels 11 months. 283 cases made. Bravo 👏 — 5 months ago

romo

9.1

This is the Albarino @Delectable — a year ago

Jamie Lauder

9.1

2020 vintage.
Syrah with 5 % Viognier, for a co-ferment. All hand harvested and sorted.
A small portion of fruit was dried for a month before undergoing fermentation.
100 % French Oak with 12% new. Aged for 20 months.
Done in a Northern Rhone style.
Violets, blueberries and game meats with white pepper and a velvety, silky finish.
— 3 years ago

Elyse King

8.9

Les Cassagnes de La Nerthe is produced in the Southern Rhône Valley in France by a property owned by the Richard family, who also manage the famed Château La Nerthe in Châteauneuf-du-Pape. The same team creates this elegant and fruit driven wine.

The wine is a blend of organic Grenache, Syrah and Mourvèdre grapes grown in sandy and limestone soil containing shards of calcareous rocks, providing high quality natural filtration. The average age of the vines is over 40 years old. The vineyards are located at altitudes up to 600 feet above sea level. The gently undulating slopes produce high quality grapes that turn into fleshy and balanced wines. The grapes are harvested by hand and carefully sorted after arriving at the winery. The grapes are lightly crushed, and color and tannins are gently extracted with several daily pumping overs of the tanks. Co-fermentation of the three varieties occurs over a long maceration (3 to 4 weeks). The final blend is aged on fine lees in stainless steel tanks for 9 months before bottling. — 3 years ago

Al Doyle

9.2

Delicious white/red co-fermentation from one of my faves 🥰 — 5 years ago

with Jay

Alex Heilman

9.4

Such a lovely wine. Soft tannins, co-fermentation of Italian reds with Arneis. This is the life partner we all want. It’s sassy, humble, and chill. Sign me up — 6 years ago

Rhonely Boy

9.1

Nicely aged, Pineapple, lemon, apple, grapefruit pith, toasted nuts.

Brut Nature Cava 2010 Vintage
Cava Gran Reserva DO
Organic, 50% Macabeu, 30% Xarello, 20% Parellada
All three varieties are co-fermented. Primary fermentation is done in oak with some battonage used to develop greater texture. Aged on the lees for over 68 months. Disgorged with zero dosage. Disgorged March 2018.

— 7 years ago

Freddy R. Troya

9.0

Txomin Etxaniz – Hondarrabi Zuri – 2023
Getaria – Getariako Txakolina – Spain 🇪🇸

Overview
A classic, refreshing Txakoli from one of the region’s benchmark producers. Light, vibrant, and gently fizzy, this 2023 vintage delivers everything that makes Getaria irresistible: bracing acidity, subtle salinity, and a mouthwatering crunch that resets the palate with every sip.

Aromas & Flavors
Lemon zest, green apple, and fresh pear with hints of sea spray, herbs, and faint white flowers. The signature slight pétillance keeps everything lifted and refreshing.

Mouthfeel
Crisp, zippy, and lightly effervescent. Bright acidity drives the palate, finishing salty-mineral and ultra clean.

Food Pairings
Mediterranean seafood, anchovies, grilled octopus, shrimp tapas, fried calamari, or simple salads with citrus vinaigrette. A natural companion to anything from the coast.

Verdict
Crispy, refreshing, and delicious—an ideal palate cleanser that also shines with food. A joyful, drink-anytime Txakoli with serious charm.

Did You Know?
Getaria’s Txakoli traditionally has natural spritz because of cool fermentation and minimal handling, preserving dissolved CO₂. This tiny fizz is part of what makes Txakoli so uniquely vibrant and mouthwatering. — 7 months ago

Randy Fillingim

8.9

I am a big Mourvèdre fan. This strange little winery out of the Yakima Valley does a pretty decent job. One of the few bottles I can remember with absolutely no vintage year on it. 🤔 . Whatever. However, it is definitely worth the price point of under $20.  — 2 years ago

Ryan Kravitz

9.5

A wonderful smoky red blend.the co-fermentation is still not understood but this wine has such complimentary complexity. — 3 years ago

Maggie Harrison

9.5

whoa. native fermentation. super cool. every varietal that is legally allowed to be produced in Alsace. picked the same day and co- fermented. all about bio-diversity. own rooted. damned cool shit. — 5 years ago

Devin Bray

9.3

Tinto is made from old-vine Lístan Negro with a small amount of co-planted Lístan Blanco, grown in hoyos in a vineyard named “Chibusque” located in central Lanzarote. The grapes were hand-harvested in mid-August, destemmed and skin macerated for 3 days before pressing into steel tank for native yeast fermentation and aged on fine lees for 11 months. The finished wine was bottled without fining or filtration the following July.
Incredibly floral, herbal, and piquant, leaping out of the glass and complimenting its bitter initial attack with plenty of grapey fruitiness and a rooty, roasted carrot umami note. — 5 years ago

Paul T, Missing My Beautiful Wife 24/7

9.4

Jeb 96 Parker/lisa 95 Not bad for 🌶🔥🌮 Saturday
Its the Westberg blend
Winery notes,,

76% Zinfandel, 24% Tempranillo
Vineyard
4hearts Vineyard
Fermentation
Zinfandel was co-fermented with the Tempranillo
Aging
22 months in 60% new French Oak
Notes
This blend is ruby in color with a fresh nose consisting of basil, toasted oak, and spice. Silky on the pallet with fresh intricate red fruit and white pepper with a meaty and savory back pallet finish. — 6 years ago

Liz O'Neal

9.1

Fuck yes. Co-fermented red & white grapes. Carbonic fermentation in the same tank. Slight effervescence, like a Beaujolais nouveau. Server slight chilled. Perfect summer wine — 7 years ago

with Kate, Michaela and 1 other

Freddy R. Troya

9.4

Angeleno Wine Company – White Field Blend 2019
Sierra Pelona Valley, California, USA 🇺🇸

Overview
A truly unique white field blend made of 35% Modelo, 35% Loureiro, and 30% Treixadura—all Iberian-origin grapes grown in the high-desert terroir of Los Angeles County’s Sierra Pelona Valley. Angeleno Wine Company specializes in rare plantings and unusual blends, making this wine both distinctive and a conversation starter.

Aromas & Flavors
Fresh and fragrant, with notes of citrus blossom, pear, green apple, quince, and subtle stone fruit, accented by herbal and mineral undertones. Loureiro and Treixadura bring floral lift and aromatic complexity, while Modelo (native to Spain) adds body and texture.

Mouthfeel
Medium-bodied with brisk acidity, a touch of salinity, and a rounded finish. Clean, refreshing, and balanced, with enough texture to give it character beyond a simple “porch-pounder.”

Winemaking Notes
Hand-harvested and co-fermented to reflect the authentic field blend tradition. Fermentation in stainless steel preserves freshness, while sur lie aging adds weight and mouth-coating texture.

Food Pairing
Excellent with ceviche, grilled shrimp, sushi, tapas, or even Mediterranean mezze. A versatile white that shines with seafood and bright vegetarian dishes.

Verdict
A rare and exciting expression of Los Angeles terroir. Complex yet approachable, this wine highlights Angeleno’s adventurous spirit and celebrates unusual grapes in California winemaking. A hidden gem worth seeking out. — 10 months ago

Namanjaba Mabwa

9.2

Co.

This Champagne is a blend of 46% Pinot Noir, 37% Pinot Meunier, and 17% Chardonnay. This cuvée sees primary fermentation in small oak cask, not stainless steel, resulting in a wine that is at once powerful and full-bodied, and with richness and staying power. Malolactic fermentation is avoided, promoting verve, tension, and energy across the palate. Aromas of jasmine, pear, citrus zest, and ginger spice. Vibrant and fresh on the palate, with tiny, elegant bubbles. The finish is rich with a dry, toasty flavor. This wine in no way needs food, but also conveniently pairs with almost anything. Fried appetizers, soft cheeses, fresh seafood, fried chicken, caviar, popcorn...to name a few ideas. — 3 years ago

Greg Helmer

9.0

Very dry with full flavor apples and fermentation. — 4 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

8.9

Characteristics
DO. Ribeiro
Treixadura, Godello, Loureira.
Alcoholic degree: 12.50% Vol.
Total Acidity 5.92 gr / l. In Tartaric.
PH: 3.51
Free Sulfur 12 mg / l.
Elaboration
Fermentation and aging for 12 months in 650-liter chestnut barrels. Bottled on October 12, 2019.
Production: 735 Bottles.
Sommelier's advice
It came from the Vieite vineyard at an altitude of 250 meters. The varieties are planted together as is customary in the Ribeiro and co-ferment to give the wine richness. — 5 years ago

KRISTIE

9.2

Our highly flavorful Red Blend starts with a fine wine that undergoes a secondary fermentation with raspberry juice. The result is an elegant full-bodied wine with notes of red berries with light oak and a velvety smooth finish. — 5 years ago

Chris Shultz

9.0

Day 1: beeswax, almost-burnt toast, Granny Smith apples, Parmesan tang and ginkgo that comes and goes on the nose. Acid on the nose. Spice on the front of the mouth, like cayenne, soft pears or red skinned soft fleshed apples, lemon juice minerals. Like a champagne without the bubbles. Not super long, but interesting.

It kind of tastes like one of those lemon cayenne cleansing drinks, but super refined.

Day 2: like a strange mix between the honeyed notes of a Chenin with the citric acidity of Chardonnay and Riesling. It calmed down a bit and became more electric, like putting it through a tube compressor.

50% Chardonnay partially fermented (carbonic) in amphora followed by co-fermentation with Scheurebe, and blended with Riesling from a solera of vintages 2013-2015 aged in used wood, unfined, unfiltered with no sulfur added. — 7 years ago