Glenn Fiddich

9.1

delicious one from Andalucía — 24 days ago

Ben Lehman

9.2

2022 vintage. High acid, salty sea mist, herbal. My kinda wine — a month ago

Karyn Fricke

8.9

Medium bodied, a little pepper nose with some floral hints. Aeration and or allow the wine to open for a bit before enjoying. Went very nicely with meaty mushroom bolognese pasta. — 3 months ago

Patricia Dixon

10

2016, little airing need, 10/10 — 6 months ago

with Tracey

Ray Vanderhoff

9.0

Blend of (mostly) Tempranillo, Graciano and Mazuelo. Another solid vintage of this Crianza-Styled Rioja. Medium inky ruby color with garnet highlights. Plush aromas of ripe plums and dark berries with a subtle note of beef jerky and wet soil. Juicy dark berry and plum flavors also fill the palate with additional notes of black tea and dark caramel. Hint of cocoa on the tart and spicy finish. Medium-bodied, with silky tannins and a velvety texture. Outstanding QPR! — a month ago

Robert Swart

9.0

Tempranillo tasting! Aromas of red cherry, red plum, muddy grass, and mushroom. Medium acid and body. Notes of leather, dried cherries, and slate. Longer, silky finish. — 2 months ago

Nathan Renfro

9.6

Nice floral nose. Cherry liquor up front. Some black, blue and red fruit all show as it evolves in glass. Really opens up nicely and smooths out to a delicate mouthfeel. Decant 30 min. Tannins nice and silky and supple. Good full finish. — 4 months ago

Jesper Christenswn

9.1

Nose is leather, tobacco, dried mushrooms. Mouth is dark cherries, smooth tannins. Perfectly aged. Excellent stuff. — a month ago

Robert Swart

8.9

Tempranillo tasting! Aromas of red cherry and barnyard funk. Notes of petrol, wet leaves, red cherry, and leather. Medium bodied with chalky tannins (on cheeks) with a medium finish. After opening up, the funk and petrol lessened greatly. — 2 months ago

Galen Hasler

9.0

Mineral red. Delicious. A Senda Vermella is Caiño and Mencía from several parcels in Rías Baixas. The vines range in age from 15-95 years and are planted on sandy and granitic soils. The grapes were harvested by hand, sorted, and foot-trod in plastic vats, with the Caiño and the Mencía separated. Native yeast fermentation began while the juice macerated with its skins for 21 days before pressing in a vertical press. Malolactic fermentation completed in used French oak barrels and stainless-steel tanks, where the wine rested until bottling. — 4 months ago