Jodi M

9.8

An incredible wine. Light, red fruit, gorgeous mouthfeel. — 4 years ago

Martinez

8.9

Blend of Mencia, caiño and bastardo (aka merenzao or trousseau) from biodynamically farmed vineyards in Mandin (Monterrei, Galicia’s smallest and least known appellation). Whole-cluster fermentation with indigenous yeasts. Dark ruby color. Quite pleasant, slightly rustic nose with aromas of dark fruit, some herbal (eucalyptus?) and earthy notes. Fresh, quite dry on the palate, some cherry flavors, high acidity — 5 years ago

Martin Bergo

9.0

Only the 6th vintage of this exciting wine made of Trousseau grapes (aka Bastardo) which is for example used in port. Cloudy, viscous, rather dark color; pinot noir-like nose with added selleri, te leaves, and vanillin; red-fruity and sumptuous on the palate, great midpalate and finish, and with a kick from the respectable acid levels. Yes, it is light bodied and juicy; but Yes it is delicious. Best I can put it: a mix between a Julienas gamay, a NZ pinot noir, and a dash of cool aid. Had with Danish Vesterhavs-cheese, lomo iberico and green tomato marmelade. — 5 years ago

Liz O'Neal

9.1

Typically grown in Jura region of Switzerland or Duoro region of Portugal. Light body with rusty red brown hues. Considered a farming grape or “bastardo” in Portugal 🤣 it’s lovely! Would pair with margarita pizza (can hold up to marinara or Bolognese). Best to drink young (same with their Gamay Noir) — 7 years ago

with Shannon

Amy Huson

9.1

Bastardo doesn’t sound like an appealing grape, but in the case of this wine it is! Really nice rosado from Martin Codax. Very pale pink color, delicate fruit and floral notes, bone dry and fresh! — 7 years ago

Michael Piaker

9.0

5 May 2017. La Buvette, Paris, FR. — 8 years ago

Ron Siegel

9.5

1927 Bastardo. Pretty rare from what I understand where they used the Bastardo in only 2 vintages the 27 & 54 — 9 years ago

Vanessa

9.1

Fascinating red blend produced by Mas de Daumas Gassac coming from the St Guilhem-le-Désert – Cité d'Aniane IGP in the Languedoc region of Southern France. 🇫🇷

Mas de Daumas Gassac is known for its unique red glacial soils that are well-draining and rich in mineral oxides (iron, copper, etc.), helping to nourish but also stress (in a good way!) the approx. 42-year-old vines, which can enhance concentration of fruit character. It is also known for its philosophy of respecting the land it farms and honoring the ecosystem of the Gassac Valley. 🌳

When I say fascinating blend, I mean, look at the list of varieties comprising this wine, based upon the winemaker’s tech sheet:
76% Cabernet Sauvignon, 6% Cabernet Franc, 5% Merlot, 4% Petit Verdot, 3% Pinot Noir, 2% Malbec, and 4% rare grape varieties, including: Nebbiolo, Barbera, Dolcetto, Montepulciano (Italy), Armigne (Switzerland), Arenie, Areni Noir (Armenia), Bastardo, Souzon (Portugal), Saperavie (Russia), Tchkaveri, Tchekavesi (Georgia), Brancalleo (Galicia), Carmenere, Abouriou (old French grape varieties) and Plavac Mali (Croatia). 🍇🍇🍇

👀This wine has a medium purple hue and noteworthy staining and tearing on the glass.

👃On the nose, it has youthful and robust, primary notes of ripe black fruit, such as black cherry, plum, blackberry bramble, also anise, violet, dried lavender, licorice,
pipe tobacco, also secondary notes of dark chocolate, nutmeg, and cedar. The intensity is medium(+).

👄On the palate, this wine is dry. It has medium(+) acidity, a full body, high alcohol (14.1%), and medium(+) tannins that are supple but very present. The intensity of flavors is medium(+) and more tart than ripe, but otherwise consistent with the nose. The finish is medium(+).

👏👏👏 This wine is delicious and could age for many more years, but even in its youth, it’s delightful, complex, and full of intense dark fruit character.  — 4 years ago

with Deked1

Daniel Oakley

10

Birthday drinks in Lisbon with Julia. Love it. — 6 years ago

Robert Torretti

9.1

2015. Wow! What a great, classic and rustic wine. This is made with a blend of 60% red grapes including some of my favorites from Galicia - Granacha Tintorera (aka Alicante Bouchet), Mencia and Trousseau (they call it Portuguesa, but also known as Merenzao and Bastardo) - plus 40% white grapes including Palomino, Godello, and others. Made in stone lagares and amphora (Roman empire style clay pots). No note of wood, although some of their wines are later aged in large old oak bote. Great minerality, freshness of fruit, and both floral notes on the nose from the white varietals and tannins on the palate from the red varietals. Served lightly chilled but could benefit from a little more. — 7 years ago

David Soto

8.9

Good structure and acidity. Not like French or California trousseau. A little spice on the finish. Will look for more Spanish trousseau, bastardo, or merenzao to compare. — 8 years ago

with Sofia

Neil Walsh

9.1

Beautiful with roast lamb. — 9 years ago

Paul A

9.3

In magnum. — 4 years ago

with Cassie

Josh Morgenthau

9.1

Shy nose. Rocks and minerals, but not much fruit. A little peach. Some (pleasant) bitterness and saltiness. Very good, though for the price not sure it rivals some of the better NV grower champagne. — 5 years ago

Rich Friedland

9.5

Held up so well. Beautiful. — 6 years ago

alicia

8.9

Alanda, quinta da Muradella.. Mencia, Bastardo y otras
2013 D.O Monterrei — 6 years ago

Majeed Saleh

9.0

Tannic but goes well with a rich beef dish — 7 years ago

with Carolynne

Sean Trapani

Founder/Educator Wine Fluent, Consultant ABC Fine Wines & Spirits

9.2

Bastardo? More like a love child between a rich cru Beaujolais and California pinot noir, the candied fruits, star anise, and overall balance of this Trouseau varietal made it memorable. — 8 years ago

Rob McCaughey

9.5

Well this is something you don't get to try every day.

Still going strong 132 years later. — 8 years ago

Dorit Handrus

9.4

@Delectable Wine this is the quinta de arcosso bastardo rose 2015...and it's fantastic — 9 years ago

with Stems