Jeremy Shanker

Sommelier at RN74

9.1

Best bottle so far! — 5 months ago

Jason Brater

9.0

Crisp and really nice! Lemon citrus and green grass. Maybe a dash of Granny Smith apple? A touch floral in the middle and a dash of spice at the finish. Really interesting blend of 85% Hondarrabi zuri, 10% riesling, 5% folle blanch. — 5 years ago

Hector Apodaca

9.0

Miss you Luke blanch! — 8 years ago

Hans Hultgren

9.3

Soooo interesting - a Sauvignon blanch with herbs, mint, minerals a bit more bite. Unexpected :-) — 8 years ago

Nicole Sing

9.7

Light and airy — 2 years ago

Manel GarDel

9.5

Simplemente espectacular — 5 years ago

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.2

My first Pansa Blanca, and it makes me wonder why there aren't more. A little skin contact adds texture to the lively acidity and orchard fruit. There's a captivating savory/saline element that adds such life and dynamism to this wine. Unlike anything I've had before, but somehow instantly recognizable. This is alive, natural wine that I want to have with all the seafoods. — 8 years ago

Sipping Fine Wine

9.3

Blend of 66% Roussanne, 21% Grenache Blanc, 8% Picpoul Blanc, 3% Picardan & 2% Clairette Blanch, aged in French oak (20% new). Pale to medium lemon color with aromas of stone fruits, flower blossoms and nutty spice. On the palate flavors of ripe apple, baked pears and citrus zest with touches of honeysuckle and sweet oak. Long finish, good mouthfeel, well balanced with acidity ending with fruit, nutty notes and pronounced mineral character, very nice! — 3 years ago

Gayla Underkoffler

8.9

100% Chenin Blanch from loire valley, France. Very sophisticated with some chalk, limestone, minerality. — 7 years ago

with Steve

Carlos Lorenzo

9.0

Brilliant, cherry red with mud hints color. Cab sauvignon vegetables smell very clear. Mineral, persistent, long and well balanced on mouth. Hot aftertaste. 23€ in a restaurant. 14.5 degrees.. it perfectly pairs with catalan cargols a la llauna (typical grilled snails). — 8 years ago