Senator Tommelier

9.1

Nice white from Douro Valley. Great acid and minerals. Paired well with oysters and white fish ceviche — 2 days ago

William Paley

9.5

day one cru beaujolais nose with underbrush red berry and chicory notes in a dark candy apple red cloak, just lovely and unstoppable….like you can’t stop drinking it…..day two softer darker cloudier more nuanced stewed fruit and vegetal notes, earthier - traded leaf for soil, and a very appealing candied orange rind scented bitter melon finish. both days great with delicate and hearty foodthings, versatile and expansive….if you can find this, lay it down. — 25 days ago

with Jess

Ricardo Bohn Goncalves

9.4

Adi, Jus Set21 — a month ago

Wes Aguas

10

Best Madeira I’ve had yet. Can’t wait to try the others in the series — 25 days ago

Peter Sultan

9.2

A modest Portuguese revelation- had snapped this Touriga blend up in an annual ‘ cost’ sale at my local wine store. With nearly five years of age has a lovely grip and medium bodied rose & tar palate, not unlike an Piedmont red. Does remind me of Nebbiolo, the elegant version. Well worth the 30$ or so odd, on sale. — a month ago

with Owen

Scott G

10

It’s just so good — 22 days ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

8.9

A bit chewy, but seeing as its fluid and has these cherries and tar vibe it’s like drinking good Nebbiolo for less. Fun. — a month ago

Jakub Kalinowski

9.2

Cool herby minerality with some shy fruit in the back and beautifully integrated (old) wood.
Great flow & mouthfeel, cool & fresh yet complex as well. Herby minerality, depth & energy, a faint hint of underripe peach, a flowery whiff. A very elegant finish.
This is really good, esp with some nice fish. — 3 days ago

Bilal Zou

9.5

It’s pumpkin spice season bitches 🍂 — 25 days ago

with Chris

Bruce Gunther

9.2

Really pleased with this wine. Very unique - earthy aroma, but not overpowering, and on the palate a strong sense of spicy mustard and pickle. Loved it. We'll want to pair it with food. — a month ago

with Trish