Jay Kline

9.4

Served with Fisherman’s Pasta - sablefish, mussels, saffron gnocchetti pasta, fennel, fresh baguette toast. If there is one thing constant about every Lopez de Heredia Blanco that I’ve had the pleasure of enjoying, it’s that they are never boring. The 2006 delivers on that with notes of dates, dried apricot, German candied nuts, marshmallows, cumin, dill and toasted coconut. Dry with fantastic acid and the texture is waxy. One of my favorite white wines on earth. Will probably live for another 20 years easy. — 22 days ago

javi

9.0

Con Maria en Páganos — 4 months ago

Tom Kobylarz

9.1

Tertiary, salty, savory, apple, quince, grilles pineapple. — 5 months ago

Alvaro Bustillos

9.2

Casa papas — 5 months ago

romo

9.2

Gotta agree with @Josh Morgenthau here. The reductive feeds, rather than detracts from, the structure and punchy evolution in your mouth. — 2 months ago

Bernat Jaume

9.8

Equilibrado !!! — 2 months ago

with Ana

Bruce Leboff

9.1

Lovely. Complex and layered on the palate. Really enjoyable - paired beautifully with grilled meat — 4 months ago

with David

Juan Pablo Perez

9.0

Nariz: ciruela, cereza, vainilla, tierra, madera

Boca: Tanino M, Acidez M, Alcohol M+ — 2 months ago

Andrea Reyes

9.1

Easy to drink — 3 months ago

with Melissa

Jeremy Shanker

Sommelier at RN74

9.4

A baby, but damn. Beeswax, yellow wax beans, honey. A wild and cerebral wine that will age magnificently. — 5 months ago