Fresh & zippy but also with depth & character. White peach, juicy lemons and salty rocks. Fantastic purity. One of the best Abariños I’ve had lately.
Plus kudos for the label! — a month ago
Tart, crisp and refreshing with great minerality — 2 months ago
Thanks to @Josh Morgenthau for this tip!!
Excellent wine indeed
I felt like drinking the wine on the rocks and the waves slamming on the seaweed and smelling all that salinity.
Fleshy and vibrant
It just reinforced my high opinion I had on the few times I have tasted Albarinos. Strong quality, potential and fun to sip and drink.
Excellent! — 3 months ago
Cherries!!! — 18 days ago
This blows 14 away. Awesome nose of macerated cherries, sour cherries, Earth, mineral, floral, roses, tar, so so so stunning. Old school, some superb very specific Nebbiolo cherries. Palate is round and has a amazing sour cherry and early season cherry fruit. So opulent and round but amazingly fresh and dazzlingly pure. Concentrated and lithe with sweet, pure vivid tannins coated with cherry fruit and minerals. Long finish. Better in 5 years but stunning today — 2 months ago
Amazing slightly orange and a tinge of fizz! Would drink again pairs excellently with food — 3 months ago
Funky and definitely not sickeningly sweet definitely a more masculine and interesting sparkling wine — 2 months ago
This is the best Cannonau I remember drinking. With air, nose has detailed spice, loads of warm sandstone minerality, bright raspberry and cherry fruit. So flavorful but chiseled in the mouth, no extra fat. Great with my homemade sausage and Sardinian tomato sauce. — 3 months ago
Slightly reductive to start, then opens up to an incredible aroma of seaside citrus and tart tropical fruit. Palate is just-ripe pineapple, lemon, lime, and lime pith. At the core it is salty, rocky and acid. But also a faint perception of sweetness tempering the bitter note through the long finish.
Saline, delicious and unmistakably Albariño, but with a satiny, crystalline texture that’s riesling-esque. Remarkable wine of terroir. Needs a lengthy decant now, but will be better in 5-10 years when the acids integrate. — 3 months ago