Peter Sultan

9.1

July 4th surprise headliner to a meal of cold cucumber soup (buttermilk, anchovies, etc) & Argentine wild shrimp sautéed in coconut oil, w ginger, coriander & scallion. Truly a pedigree fino that seems to shape shift & adapt to every flavor profile. What is a constant is it’s vigor & freshness, but not light: Yeasty, round, bouillon cubes. The Zelig of wine.....? — 15 days ago

with Owen

Angelo Casagrande

9.1

Rose that is really a chilled red. Biodynamic, natural wine with an amazing nose. Reminds me of alpine reds like lagrein. Really interesting and enjoyable — 4 days ago

Ichiro Kawachi

9.2

Bone dry / hazelnuts, citrus, salt — 23 days ago

Pooneet Kant

9.0

A really nice oloroso. Amber in the glass - like a burnt honey - and lots of burnt vanilla and almond on the nose. Deeply mouth filling with good acid on the finish as well. Delicious. — 17 days ago

Andrew Schirmer

9.1

Mouthwatering fino, terrific balance. Briny as hell! Lovely work. — a month ago

with Alsu

Scott Taddeo

9.2

Fascinating and delicious. Dry, table wine Palomino from Sanlúcar. Apple and pear nectar, green olive, waxy acacia flowers, blanched nuts. There’s a touch of flor influence here too. A bit chewy. Medium to high acid. So good. — 23 days ago

Iwan

9.1

A mouthful of tart red fruit. Sour cherries and cranberries. This has the freshness of a Beaujolais and the earthiness of a Barolo. — 5 days ago

Ely Cohn

9.3

What you get for the extra $10 (and 250ml less) from Emperatriz Eugenia is massive compared to the entry Don Nuno (both Oloroso). Depth, complexity, something to think about. Mahogany caramel colored with aromas of sandalwood and sweet dates. Winey sweet palette of dried figs, golden raisins, and burnt toffee. — a month ago

Bryan Hopkins

8.9

Aromas of candied fruits and stale gingerbread, dates, and prunes. The taste adds hazelnuts and caramel. — 11 days ago

Justin Farrar

9.2

Complex, finish hangs around for minutes — a month ago

with Ash and Jorge