Alvaro Bustillos

9.4

Juan cortina sulaiman perera — 3 days ago

Gujumack

8.9

at hiral's — 4 months ago

Michael Greene

9.0

Lemons and wax. Nice with some frittata misto — 8 months ago

Ian Hamel

9.1

2022/8. As I’ve noted lately, it feels like the de Villaine whites have added another level in the last several years - deeper, more complex and more satisfying, without sacrificing any joyousness and without trying to be Meursault or anything like that. — 2 years ago

Brandon Boesch

9.5

Really liked this one — a month ago

Andrew McIntyre

9.3

Very fresh and acidic with nice fruit. — 5 months ago

Chris Buggy

8.9

Rabo del toro (oxtail stew) needs some fuel, and this is it! — 9 months ago

Andrew Formi

9.2

Fantastic — 4 months ago

Jay Kline

9.4

Popped and poured; enjoyed over three days; consistent throughout with very little evolution. The cork basically disintegrated when trying to open. The 2009 Gran Reserva pours a deep garnet color with an opaque core, moving gradually towards a rust colored rim. Medium+ viscosity with moderate staining of the tears and some signs of sediment. On the nose, the wine is developing with notes of ripe and desiccated red fruits: Bing cherry, mulberries, spiced plum, cumin, dill, Balsamico, chocolate chip banana bread, toasted coconut, leather, cigar box, dry earth and exotic spices. On the palate, the wine is dry with medium+ tannins and medium+ acid. Confirming the notes from the nose. The finish is long and savory and super delicious. What a drop dead gorgeous Gran Reserva from Hermanos Pecina. This drinks well from the pop and pour opens up considerably with air so decanting 30min before would be advisable. Enjoy through 2039+. The cork was doing its job as it was only partially saturated, it just came apart in little pieces. I have several remaining bottles and I’ll plan on using an Ah-So or Durand with the next bottle. A stunning, ultra-traditional Rioja Tinto. — 7 months ago

John Riddick

8.9

Very delicious Pinot, but was expecting a little more complexity. Wonderful pairing with salmon. — 2 years ago