romo

9.1

Balsamic-y butterscotch toffee and some coffee notes. Medium-minus body makes this fun. — 9 days ago

Some Dude

9.2

My guests were really blown away by this wine. I paired it with a flourless chocolate hazelnut torte, and the flavors just sang together.  — 10 months ago

Conrad Green

9.6

Nutty, coffee and sweet toffee fruit. So deep and complex and delicious. A great vivid streak of acidity Just wow! — 2 years ago

with Tony and David

Ray Vanderhoff

9.0

Interesting “Vin de France” that is the brainchild of the great Louis Barruol. Primarily made with Grenache that is a blending of several vintages, all vinified in concrete tanks. This one was bottled in 2019. Deep ruby/garnet/purple color. Aromas of ripe red berry fruit, dried purple flowers and dusty earth. Flavors of strawberries, red and black cherries, blackberries, red and black licorice and baking spices. Touch of black pepper spice on the medium-plus and slightly earthy/musty/peaty finish. Medium-plus acidity. Light and well integrated tannins. Pleasant texture and purity. Interesting concept that has led to an interesting wine. Excellent QPR. — a month ago

Shay A

9.3

I’ve enjoyed Henri Giraud’s champagnes for a while, and was able to visit last Nov. This ratafia champenois was quite fun and worthy of a few bottles being brought home. From a solera of 1990-2016 vintages.

Followed over a few months (love that the wine comes with its own dedicated stopper to help preserve).

First whiff reminds me of some Cognacs I’ve had with a combo of sweet concentrated fruit (raisins) and heat, before showing a honeyed profile. There’s no nutty Sauternes like profile, but the palate is texturally similar without being cloying. Orange marmalade and golden raspberries dominate the flavors. Little bright herbal-flair, but this still shows some Cognac type flavors without the ABV punch. The oxidation is balanced and not detracting. Really enjoyable. — 10 months ago

Willem Booij

9.2

Half the bottle over my head, half the bottle in the glass🤣🤣😋 #Max — 4 years ago

Nolan Berlin

8.9

Dry with that hint of fino funkiness, maybe the best of the bigger sherry brands. — 6 months ago

Bob McDonald

9.5

Probably my favourite rum - it’s from Guatemala. They use virgin sugar cane honey - the first pressing of the sugar cane, unlike most rums which use molasses. As I’ve mentioned in previous notes on Delectable, aromas of burnt caramel, tar and molasses. Aged in a Solera system at 2300 metres above sea level. Firstly in American Oak Barrels then in charred American Oak barrels, then in barrels that previously aged Sherry and finally in barrels that previously aged Pedro Ximinez. Very smooth and dangerously drinkable. — 7 months ago

Chris O'Hara

9.0

Nose: almonds, walnuts, maple syrup, raisins
Taste: raisin, dark chocolate, coffee, fig, date — 2 years ago

OMG PEDRO

9.3

Yang Yang ! Toasted Bitter almonds, hazelnuts, caramels, bitter dark chocolate, cedar but also mineral salty and flowers. Border line brandy that will please bourbons and whiskies drinkers alike…. Complex and fascinating ! Served chill and make sure no one bothers you for a while … A treat for serious #gozones … If you happen to smoke premium cigars, this is next level! — 4 years ago