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. — a month ago
Smooth with earth and soft dark fruits. Not many tannins — a month ago
Always can count on this. Earthy, leather, mushrooms but also blackberries — 17 days ago
Beautiful Spanish maker of more than a century that may have the best price/value relationship of any winemaker. — 18 days ago
So fruity, berry forward, balanced, enjoyed with shrimp and steak. — 17 days ago
Incredible texture. — 8 days ago
Amazing depth and complexity. — 2 months ago
Ron Siegel
Another great one that was suave, polished, showing a perfumed nose of dark cherry, berry fruits with notes of licorice, spice, crushed rock mineral, graphite, tobacco & violets. — 18 days ago