Nora Grossman

8.9

Don't be fooled by the magenta color. Delicious Spanish rosé! — 11 years ago

Justin Hansohn

9.4

This is all the great possibilities with the volume turnt up. Acid is on high, extraction is on high, ripe and unripe raspberries resonating deeply. A whole spectrum of weather exists in this bottle creating a gorgeous rainbow of red juice which becomes hard not to keep pouring on my palette. As I continue to see that the lack of minerals in California wine is something I should make my peace with, this comes in to show me that uniqueness is here...and I'm beginning to think that it may be the artists and not the land that is unique here in California. I'm okay with that, not thrilled, and definitely not hopeless. — 11 years ago

with Arturo

Gideon Lansbergen

9.8

Gedronken in Guaro vakantie Spanje 2013. — 13 years ago

Reinhard Wall

8.9

Inurrieta rosado, Navarra. Un brillo precioso, aroma a rosas y fresas. Magnífico con las lentejas al azafran — 11 years ago

Annick Gillot-Salmon

9.7

Heavy, fruity taste with an amber tint. A slight amount of sediment in the bottle, but that is no problem. Excellent! — 11 years ago

Gilles de Chambure

Master Sommelier & Educator

9.9

from las piedras Canelones Uruguay small family boutique owned by gerardo Nabune tasted at new restaurant private lunch Cuatro Mares in Punta del este with chef Gaston Yelicich — 12 years ago

智子 田中

8.9

貴腐ワインみたい！しかも恵比寿ガーデンプレイスのワインパーティーで980円💖 — 13 years ago

Justin Hansohn

9.1

It's a sunny day again and the fruits are bright, the weather is great and the weather is great. Signature for the producer, highly enjoyable, and not doctored to be anything other than delicious and I blame it on the weather. I love small lot winemaking...there is a real spirit here, even if it's American. — 11 years ago

Fernando Motta

9.2

Se deja tomar este verdejo. Ligero, delicado con notas de manzana verde. Perfecto con el arroz con pollo de los sábados. — 12 years ago

Kari Kunath

9.0

Cuatro leoni- last night in florence- ruffino reserve- ate with antipasto, pear pasta and florentine steak — 13 years ago