Per-Olof Ekstrand

8.6

Quite pronounced tannins, but still smooth. Given I had the 2012, the price point is a bit high for the taste. That said with Turkey is was very plesant. — a month ago

Per-Olof Ekstrand

9.1

Excellent value for money from a solid wine region. Cherry tones, rich on tannins. — a year ago

Per-Olof Ekstrand

9.0

Very smoth wine. Tastes like a much more aged wine, would highly recomend it. — 3 years ago

Per-Olof Ekstrand

8.7

A well balanced wine. Had it with Turkey and trimmings. Probably not the optimal pairing, but it did work very well. A heavier bird would probably go even better, like Duck. Not very distinct on the nose, but on the palet rich in flavours with some tanins. — 3 years ago

Per-Olof Ekstrand

8.9

Very nice wine, Ribiera del duero usually are. This one is maybe a bit pricy. But vey plesant on the nose and pallet. Had it with lamb and it complemented it very well. — 8 months ago

Per-Olof Ekstrand

9.2

What an extraordinary wine! I would highly recomend it. It’s a bit pricy and the winery Barahonda has a great selection of wines in more affordable price ranges. I have tried a couple of them and they are also excellent. The wine is very complex and smooth. — 2 years ago

Per-Olof Ekstrand

8.6

Had it paired with Lobstersoup and it worked out perfectly. It does need a food pairing as own it is a bit young and not fulky developed. — 3 years ago

Per-Olof Ekstrand

9.0

Very smooth and well rounded wine, I had it with beef bouringon. Worked very well with this kind of heavy food.
Maybe on the high side from a pricepoint, but definetly a great wine. — 9 months ago

Per-Olof Ekstrand

9.4

An excellent wine, well rounded and smooth with plenty of flavors. Has it with pan seared gnocci in a sage lemonzest butter sauce. A truly beautiful combination. This blend of Monastrell, Syrah and Merlot is just beautiful. — 3 years ago

Per-Olof Ekstrand

9.1

Very nice and smooth 1985, carefully stored for a long time. The age has given it a unique smootnes, maybe close to best before date as the cork was on the last leg.
A special experience for sure. — 3 years ago