Daniel Bloom

9.3

Cashews on the tip of the tongue. Butterscotch nose.
From Valdespino, 2016.
Broad and creamy, bitter, saline.
Deliciously refreshing. — 8 days ago

Daniel Bloom

9.4

Seashore and shells on the nose, salt. some caramel. On the palate, wide dispersion of nuts, iodine, very dry. Mouth filling, sensory engulfing. With air and time, chocolate and citrus come out.
A delicious Pasada. — a month ago

Daniel Bloom

9.2

Very orange/brown. Big butterscotch, banana nose with an intensely saline palate. Yumm. Equipo has been wonderful, up and down the line.
— 4 months ago

Daniel Bloom

9.3

Oranges, shoe leather, rancio, almonds,
Saline swampy goodness on the palate.
Mouth filling, aftertaste of sourness way back on the tongue. Delicious! Very savory. — 12 days ago

Conrad Green

9.5

What a nose- intense caramel, almonds, fig, spice with the gorgeous cut of sherry oxidation. Really complex and delicious and long. A treat. — a month ago

with Bex

Martinez

9.0

Unfortified flor-aged 100% Palomino by Dirk Niepoort & Equipo Navazos, sourced from the historic Macharnudo vineyard in Jerez. Fermented in old, 600-liter oak casks with indigenous yeasts and aged for 12 months under flor. Oxidative nose with hints hay and pineapple. Light, mineral, precise and bone dry on the mouth, with nice saltiness and a long, somewhat bitter finish. — 4 months ago

Daniel Bloom

9.3

Acetone, toffee, dank earth, orange rind,
That indefinable barrel stank,
The palates almost honeyed, like dried honeycomb in a desert, yellow apples,
Sharp overtones. Mouth filling. — 18 days ago

Jorge Pazos

8.9

La Pobla de Lillet — 2 months ago

Jordi Pazo

9.3

BODV. 100% Xarel.lo + Palos Cortados y Amontillados. 21,65 -30% = 15,16. 04.06.20
14.07.20 — 6 months ago

Daniel Bloom

9.5

Saline butterscotch, caramel, toffee nose, huge palate with alcoholic hint at rear.
Oooh Mama, more please. — 4 months ago