Aloke Mukherjee

9.0

Wine Wed. 1/10/2024. Angie's. — 4 months ago

Jelipe Monterrubio

9.1

Agradable sabor, ligero olor a madera, 40 grados en porcentaje de alcohol, recomendable para combinación con refresco de cola o de Ginger, en epoca de frío tomalo solo, prueba otro peculiar sabor combinado preparado en vaso de barro dejandolo unos minutos reposando, gradua lo dulce con agua mineral. Mejo sabor que Solera de Bacardi precio accesible 240-300 pesos mexicanos. — 2 years ago

Martinez

9.0

A very fine Trasañejo, a traditional style of fortified, oxidatively aged wines from Maálaga, similar to a Sherry Oloroso. While Oloroso is made with Palomino, Málaga’s Trasañejo are normally made with Muscat and Pedro Ximénez. This particular one is 100% PX from vineyards in the Montes de Málaga subregion (vineyards surrounding the city of Málaga), aged in old American oak botas for an average of 19 years using the solera system. Notes of caramel, butterscotch and salty nuts. Long, savory finish. — 3 years ago

Daniel Bloom

9.0

https://uploads-ssl.webflow.com/5eab27558db14a2693932bce/64767273d0bcde6e729cf20a_Alba%20Y%20Barro%20Sparkling%20(2021).pdf — a year ago

Martinez

9.0

Pajarete or Paxarete is a traditional sweet wine from southern Andalusia. Historically, such wines came from the Pago de Pajarete, an ancient vineyard site in the Sierra de Cádiz, coveted for its wines since at least the 16th Century. Located about 38 miles north east of Jerez, Pajarete’s vineyards were devastated by phylloxera at the end of the 19th Century and never replanted. But growers in the neighboring province of Málaga continued using Pajarete’s name to describe wines made in this style. This Pajarete is a blend of Muscat of Alexandria and Pedro Ximénez, sourced from vineyards in the Axarquía and Montes de Málaga subregion on slate soils. The Muscat comes from Axarquía, closer to the coast, while the Pedro Ximénez from Montes de Málaga, further inland. They are vinified separately and blended together after fortification. After blending, they are oxidatively aged in old American oak botas for an average of 5 years using the solera system. Expressive nose. Candied fruit, caramel, wood. Smooth, balanced. — 3 years ago

Martinez

9.1

Like Valdespino’s flagship fino, the NV Tío Diego Amontillado is sourced from the famous Macharnudo vineyard in Jerez. Fermented in oak botas, it was aged for a total of 15 years (10 years of biological aging under flor in a solera separated from Inocente followed by another five years of oxidative aging). Elegant nose with aromas nuts, caramel (reminds me of rum). Mineral. Amazing value for a top-quality Amontillado — 3 years ago

Lisa

8.9

$17 at Costco. This was the rioja, 100% tempranillo. Very dry, but good for sipping and with food. — a year ago

Pablo Montoya

9.1

Vino ligero, bajos taninos y poca astringencia, muy presente la ciruela — 2 years ago

Belinda

9.4

I think Spanish reds are underrated as a perfect food friendly wine. This was delightfully juicy, fruity, and structured. Paired with roasted lemon chicken. — 3 years ago

Luis Esparragoza

9.1

Una maravilla. Vino PX de DO Montilla Moriles con muchísimos premios. Hecho de uvas pasificadas; y sistema tradicional de Criaderas y Solera, como mínimo 20 años de crianza en las botas más antiguas de cuando se fundó la bodega. Color azabache; nariz muy intensa a pasas, higos, café y regaliz. Boca soberbia, aterciopelada, intensa, cremosa; sí, es dulce, pero equilibrado; largo y gran retrogusto a chocolate, dátiles y frutos secos. Para tomar solo y meditar; o acompañar de un queso azul intenso!!! — 4 years ago