For 10 bucks?! Are ya kidding? Great swill for that price or more. Found at Bar & Garden (DTX) so you know it’s also organic. — 4 years ago
Hyvä puolikuiva👌 — 5 years ago
An unusual wine for sure, but it walks the line between oxidative and fino sherry style salinity. Better as it warms up and reveals its umami punch. Give it a try. — a year ago
Mi vino blanco favorito. Muy, muy rico. Importado por Bodegas Compostela. — 4 years ago
Sweet but not too sweet it's even good with seafood! — 4 years ago
Outstanding Equipo Navazos table wine from Jerez triangle but overpriced at around 18€ — 6 years ago
Gran vino blanco, bien equilibrado y un sabor nuevo para mi, me encantó — 2 years ago
Non fortified Palomino from Jerez aged for 8 months in barrel under flor and bottled at 12% abv.
Clean, medium + intense aromas. Opens up with acetaldehyde, fermenting bread dough, and crushed almonds. The fruit entries with lemon juice and yellow fresh apples with a present chalky and sea shell, salty minerality. Fresh acidity, drying chalky texture, flavours of lemon juice, nuts, chalk and bread dough, linear mid palate and a good but not impresscive finish — 4 years ago
YES. Wow does this wine stand out and transport you. This super rare grape screams of cedar smoke, like you're sipping a dry earthy skin contact next to a bonfire looking over the mauve mountain ridges of the valley. Everything I could want in an orange wine with the added smoky kick. Delicious. — 4 years ago
Jakub Kalinowski
Unfortified, aged under flor single vintage and single vineyard Palomino Fino.
Closer to Jura in character than a ‘usual’ solera aged Fino.
Fresh, vibrant, racy. Clearly oxidative with yeasty & chalky notes, dried herbs but also some shy pear. And loads of salt!
On the palate this is crisp, fresh, bone dry and mineral. Powerful yet with nice freshness & balance. Chalky, salty, with some pears wrapped in bacon, olive brine and whiff of chamomile in the long finish.
I was not convinced upon opening and on day 1. The day after this is very, very drinkable. Bring on the tapas!
— 9 months ago