Jody Wycech

9.0

The Sangiovese was out so we landed on this one. No regrets. Smells a bit astringent but with lots of vanilla and strawberry. Very fruity, medium bodied. A solid wine, especially for $18 at a restaurant. — 2 months ago

with Ethan, Peter and 1 other

Ellen Clifford

8.9

45% Alicante Bouchet—oooh, a teinturier—plus 30% Syrah (which makes its presence known in smoky, meaty notes) and 25% Alfrocheiro. Hearty wine, textured without being, say, thick. There’s a bit of raisination on the nose countered by salinity, a little licorice and a lot of smoked meat. On the palate, it keeps on with that contrast being heady but also vibrant. There’s some silky chocolate vibes underneath it all. A delight for dinner, but you can sip it solo if you so choose. — a year ago

Max Kappl

9.1

Nice oak, leather and tobacco. Perfect daily wine — 2 years ago

Jody Wycech

9.0

Delicious. Had with caiçaola. The wine held up well and the dish really emphasized the spiciness. Full bodied. Lots of cherry in the nose. Lots of fruit, chocolate, tobacco. Would love to have again. — 5 months ago

with Ethan, Peter and 1 other

Marc

9.4

Heerlijk voor voor deze prijs — a year ago

Stefan Dolhain

9.0

2021 vintage. Quinta da Fonte Souto is the first project from the Symingtons outside the Douro region. A 207 hectares estate with a around 45 hectares od vineyards in a cooler climate ( 500 m alitude) than the Alentejo plains. Florão is the entry level. This 2021 is a blend of Arinto ( 80%) and Verdelho ( 20%). Attractive nose with fresh ripe pineapple, flowers and a hint of fresh mint. Crisp and juicy. Very good value. — 2 years ago

Pinotman /// Andreas

8.9

Too fruit driven for me - not my style but good. — 6 months ago

Jake Hajer

8.9

Dark chocolate, oak, solid value. — 9 months ago

Eleanor Levett-Millett

10

Wonderful accompaniment to the tasting menu — 2 years ago

Ellen Clifford

9.2

Delicious. Is that the least or most useful tasting note? But this is. It’s is a rich dish that someone thought fit to squeeze a lemon on to brighten that dish up. The new oak is in play and probably the biggest factor, but the acid is there—somehow gently cutting through.
Something still keeps it from being transcendent but you are definitely going to desire a second glass. — 4 years ago