Pablo

9.0

Medium bodied blend. Very enjoyable. — 8 years ago

David L

9.5

-at The Golden Nugget Atlantic City, NJ — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

On the nose, sour fruits of; dark currants, blackberries, dark cherries, black raspberries, green bell peppers, tree bark with sap and fresh very dark florals. The palate is medium bodied & the tannins are medium soft and round. The fruits are; blackberries, dark cherries, an array of blue fruits, poached strawberries, green bell pepper with additional vegetal notes, dusty, dry, loamy dry top soil, crushed dry rocks, olive pit with flesh, herbaceous notes, nail rust, light funky gym locker notes and a round, soft acidity and a finish that a 1/3, 1/3 and 1/3...fruit, vegetal and earth. 9.0 with the potential for a bit more with cellaring. Photos of; Irouléguy, Jean-Claude Berrouet and a classic Basque dish. Producer history & notes...Irouléguy is located in Basque Country...the southwestern most part of France wine regions and is only a half an hour from Spain. Irouléguy received its appellation contrôlée in 1970, with about 250 acres of vineyards cultivated by 60 growers. Jean-Claude Berrouet is an Irouléguy native who left the area for more than three decades to be the winemaker at Château Pétrus. Jean-Claude eventually returned home. He named his estate “Herri Mina.” In Basque, herri means “country,” and mina means “homesick.” I guess you could say he missed the area he grew up. Jean-Claude also makes a white blend of Gros Manseng, Petit Corbu and Petit Manseng. His vines are planted on the steep south facing slopes of the Pyrénées at around 400 feet above sea level. His vineyard has a climatic influence from the Atlantic. They are protected from cold north wind and receive more sunshine than most other French vineyard regions. Jean-Claude also produces a small amount of this Irouléguy Cabernet Franc; which is 100% Cabernet Franc-Tannat. A classic Basque pairing (shown) for this wine is a flour dredged fried chicken with stewed red and green peppers, tomatoes, onions & garlic.
— 9 years ago

JKT

8.9

Gordon's Spanish tasting 9/21/16. Galacia NW Spain. Atlantic influence of cool climate and acidity for first flight of whites. Nose of flowers and minerals. Palate that showed great balance. Long finish. — 10 years ago

Sebastian Koncurat

8.9

Particularly well crafted rose blend which includes Syrah, Merlot and Cab Franc. A taste of the Atlantic combined with the warm Mediterranean climate of Cabardes, Languedoc — 10 years ago

MICHAEL COOPER DipWSET

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

9.1

#algueira #galicia #merenzao #pintxos #donosti this for me is an example of when freshness, bright acidity and spicy aromas are part of a wine's dna and not fake or forced by stem ferments or partial carbonic maceration. Real Atlantic character here — 10 years ago

Eric Gardner

9.2

Yummy bright and great with oysters... Raw oysters... Atlantic or pacific, it doesn't matter. — 11 years ago

Kathy Pittaluga

9.9

Amazing wine!! Tastes it T the Atlantic City Food
And Wine Festival. Excellent Pinot and the staff from the winery in Oregon were as great as the wine! Highly recommend! — 12 years ago

Chad Lusk

9.7

Dinner with Gulf Oil at American Cut at Revel in Atlantic City — 13 years ago

Julie H

9.4

Had this at Carmine's in Atlantic City for my birthday. — 13 years ago

Victor Charcan

9.2

Great wine. Fresh cherries, lavender, fine volume fior a wet Atlantic vintage ( the acidity is definitely there). Mineral and smoke hints — 8 years ago

Katherine Bordelon

Court of Master Sommelier Guild member

9.1

The canopy system used in the Rias Baxias region of northwest Spain provides for ample aeration and keeps the vines protected from the moist ground which breeds an environment not conducive to support healthy clusters. The Galician climate receives moisture from the Atlantic and is mostly sticky, warm and rainy with rain ☔️ most days during the year. Winters are a bit harsh and cold. The humid, salt air is what this viticultural environment is all about. The mostly white wines made here are highly acidic, with notes of tart, green apple 🍏 and white flowers. Most wines are aged in stainless steel and some see new, French oak for a few months. Then they are aged in the bottle. You can cellar them for up to 5-6 years. The Albariño grape is the most expensive and most difficult to produce in all of Spain. — 9 years ago

with Edmond

Shawn R

10

65 miles of the Atlantic Coast in Florida and maxed out on Mahi. Epic day, this Corona made it even better. — 9 years ago

Mark Lindzy

9.5

Single parcel very old vine field blend, rocky volcanic cliffs overlooking the Atlantic. Black cherries tossed in volcanic ash, white pepper and smoked sea salt. 600ish bottles produced. #nospitting — 10 years ago

Tara Rowland

9.6

Loved this Gin! Interesting botanicals and slightly sweet neat. Very much looking forward to picking up a bottle when I'm in Spain — 10 years ago

Elizabeth C.

9.0

Had at Knife & Fork Atlantic City — 11 years ago

with Rich

Brian Lenich

9.4

Fleetwood Mac concert in Atlantic City with Lori and Rob — 11 years ago

Julia van der Vink

Production Forlorn Hope Winery

10

Everything is Atlantic City. — 12 years ago

Manuel Castro

9.3

Great Torna dos Pasas 2010 in magnum bottle, complex, fruity, balsamic, round, atlantic wine — 12 years ago

Victor Charcan

9.4

Extreme winemaking in the Liebana valley in Asturias (a mountainous region in Atlántico Spain best known for cider. Mineral, atlantic, fresh, plenty of red fruit, cherries and toasted coffee. A great discovery. Local bears also love the grapes. Fine acidity and great length — 13 years ago

Sara Thomas

9.4

Amazing gin! A pine forest in a glass! — 8 years ago

Bob & Elaine J.

9.0

On the Freedom of the Seas in the middle of the Atlantic. Elaine and I as well really love Albarino! — 9 years ago

Eric Urbani

9.2

Super minerality from the volcanic soil of the Azores (yes, the Portuguese islands in he middle of th Atlantic). — 9 years ago

Sean Smith

9.4

My boy Pedro is belting out the most consistent and quality Chardonnays this side of the Atlantic. Tropical fruits on the nose. Creme brûlée, pineapple and vanilla on the palate. Opens up further with a bit of time, but I challenge you to not consume this as quickly as humanly possible. — 10 years ago

with Kelli

William Hughes

9.1

This has incredible aromas of hay, grapefruit, quince, and flint. Very good acidity and suited to pair with oysters, light fish, and salads. This is a welcome addition to a hot Mid-Atlantic day and the start of the weekend! — 10 years ago

Mark Lindzy

9.4

100 year old own-rooted vines on sand dunes overlooking the Atlantic. Lots and lots of texture from 6 hours skin contact and short time in old Brazilian oak foudre, I also get sea air and pear skins. Perfect with aged cheeses and bring olives. — 10 years ago

Jose Urtasun

9.2

Very good txakoli — 11 years ago

Sabrina Yao

9.2

Beautiful bouquet, low acidity but surprisingly pairs well with Atlantic salmon. — 12 years ago

Manuel Castro

9.0

Goliardo Caiño, really cool, personal, balsamic, sharp atlantic red from Rias Baixas — 12 years ago

Jordan Kretchmer

10

Had on Virgin Atlantic Upper Class flight from London to SF. It's inexpensive, and an extremely flavorful and sweet red, akin to a heavily oaked Pinot Noir. — 13 years ago