Pinotman /// Andreas

8.9

High in pyrazine. Grassy. Grapefruit. More New Zealand style than french. — 2 months ago

Oliver N

9.2

orange peel, fennel, grapefruit, green apple, white peach, light oak, high acid, salty sea spray finish. tremendous! — 5 years ago

Colin Cahoon

8.9

Lemon grass nose. Lemon, quince, grapefruit, lime, orange rind, and minerals on the palate. Medium minus alcohol and high acid. — 5 years ago

with Susan

Raul Puga

9.3

Surprisingly refreshing and by far better than any seltzer I’ve tasted #summerfun — 6 years ago

with Ana and Carlos

Somm David T

Independent Sommelier/Wine Educator

9.4

I have enjoyed this producers vineyard over many vintage and this might be the best.

The 22 vintage is stunning and as good as it is, 23 might be better based on a somewhat limited exposure at this point.

The entry is glorious…such balance and wire to wire it doesn’t change much.

Green apple, perfect lemon & lime pulp into subtle candy, grapefruit, white stone fruit, kiwi, tropical melons, pineapple, cream reduction, saline, perfect sea fossils, fine powdery taut chalkiness, crisp volcanics, white spice, grey volcanic minerals, limestone marl, mix of fresh & dry stubble herbs, honeysuckle, light caramel, warm lightly done toast, yellow florals, spring flowers with greens, grand waterfall acidity, beautiful structure-tension, incredible balance with an elegant finish that lasts two-minutes and long sets on volcanic minerals and spice.

Decanted 1 hour.

When I first started buying this bottling, it was $50-$60, now $150. Might be my last bought. My white spend has a more limited range than my red. Don’t think I’m alone.

A property Sofia & I have visited in 2015. — 6 months ago

Vingi Aermir

9.1

Kevin Judd handeling the Marlborough Sauvignon Blanc in his own way by natural fermentation on oak.
Pale to straw yellow.
Still fruity (pear and grapefruit) & herbal (asparagus and grass), but with added minerality (a hint of flint), butteryness and some earthyness that makes this SB surpass a regular Marlborough Sauvignon.
Medium to high acidity. Medium to long aftertaste. — 5 years ago

Alisha Fontanella Regan

9.0

Barely any color at all. Strong aromas similar to a NZ sauv blanc. Peaches and grapefruit. Light bodied. Medium high acidity. Strong acid hits you on the finish. Good for a CA sauv blanc if looking for that NZ style. Seems like better value from NZ so probably wouldn’t buy again. — 6 years ago

Jane Nuss

9.3

Grapefruit, green apple, pear, lemon, and honeysuckle on the nose. Peach, honeydew melon, and hints of minerality on the palate. Refreshing, Crisp, and bright with full body and high acidity. 14% ABV. — 2 years ago

Jay Kline

9.3

Over the last few years, I’ve grown quite fond of Raul Pérez’s wines. The challenge is, some of them can be rather elusive. “La Penitencia” is one of those wines. So I was pretty excited to try this. Popped and poured; consumed over three days. Wine pours deep ruby bordering purple and slightly turbid with a near opaque core; medium+ viscosity. There does appear to be a small amount of fine sediment clinging to the side of the glass. On the nose, the wine is intense. There’s obvious presence of VA and overall, comes across natty; more than any other Raul Pérez wine I’ve had before. That being said, it is remarkably fresh with notes of cherry and blackberry; the pits, seeds, stems and all. There’s also spices, cinder block, and un-excavated basement. On the palate, the wine is dry with medium+ tannin and medium+, bordering on high acid. Again, bright red and dark fruits along with pomegranate, grapefruit, and basil. The finish is a touch mousey with a biscuity sort of thing happening but it’s tolerable and I’m pretty sensitive. This would be too wild for many. Reminds me a bit of Fabio Gea’s “Onde Gravitational”. Plenty of life ahead for these. As it stands, I have another bottle and I won’t be in any particular rush to drink it. Lovely stuff. — 4 years ago

Louis Martin

8.9

Grapefruit and high acidity, which rounds off nicely when paired with a sweet cheese (honey goat cheese in our case). — 6 years ago