Katrina Lara

9.0

Nice easy pretty complex for the price point. Great pizza wine — 2 months ago

Jessica Schumacher

9.8

Mineral, limestone, and a bit of apricot and honey after it opened up. Absolutely amazing. A nice celebration bottle! — 8 months ago

Jody's Mostly Natty

8.9

A chillable crisp red. Opens to an earthy fruitiness and then - it's gone. Literally and figuratively! — 2 years ago

Natalya L

9.0

Prova wine bar in Porto — 2 years ago

with Elan

Gerald Rel

9.5

Uncorking this bottle resurrects this masterpiece. Every sip is a flavorful journey as it comes back to life with each breath. The character and body remain elusive. TBD. — 4 months ago

Peter Sultan

8.9

Loire- ish, Portugal red. From the North. Trousseu. — a year ago

Daniel P. Drake

9.2

The wine I have opened is the 2019 Raul Pérez Ultreia Saint Jacques from Bierzo. This is a blend of Mencia, Bastardo and Alicante Bouschet.

On the nose there is strawberry, cherry, raspberry, licorice, herbal, pepper, spice and earth.

On the palate there is red fruit, strawberry, pomegranate, raspberry, blackberry, black plum, licorice, herbs and earth.

This is a medium bodied wine with a beautifully fresh mouthfeel medium + to high acidity and medium + fine tannins that has agrip to it which moves into a long red fruit herbal finish. Have a great weekend and please stay safe and healthy. Nostrovia! 🍷🍷🍷🍷 — 2 years ago

Jessica Schumacher

9.0

Never had a red from Raventos - not as good as the Can Sumoi wines but still a fun, somewhat feral red! — 6 months ago

Evandro Pereira

9.1

Finding ways to escape the dictatorship of overripe Malbec in Bs As! — 9 months ago

Eric Urbani

9.0

I was not that familiar with this varietal and so thought I would wiki for all interested: “Trousseau or Trousseau Noir, also known as Bastardo and Merenzao, is an old variety of red wine grape originating in eastern France. It is grown in small amounts in many parts of Western Europe; the largest plantations are today found in Portugal, where most famously it is used in port wine. It makes deep cherry red wines with high alcohol and high, sour candy acidity, and flavours of red berry fruits, often complemented - depending on production - by a jerky nose and an organic, mossy minerality.” ABV 13% — a year ago