Neil Valenzuela

10

It’s just a Coors on a 102* day in Tombstone, Arizona at Wyatt Earp’s Oriental Saloon. — 6 years ago

K ITO

8.9

spanish californian taste as mocha coated with spice. can match with oriental cusine — 7 years ago

Donald Patz

Owner/Winemaker Patz & Hall

9.3

Impressive Premier Cru - cherries, cola, earth, Oriental spice box, long finish. — 7 years ago

with Jack

Maxence Guilluy

9.3

Thin, light, aromatic, flower, delicat — 8 years ago

Elvin Chan

9.5

Eventually：Brut nature, bone dry. Oxidative nose with bouquet of oriental herbs, sherry and hints of honey. Sweet stone Fruits such as apricot and peach come after 1 hr with sharp acidity lingering in mouth.
Can encore
Learning: breath at least half Hr and dun drink too fast. — 9 years ago

Paul Heyrman

9.1

Nice Chianti at Dinner ( mandarin oriental) — 9 years ago

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.4

Starts off pretty reductive but after some serious swirling beautifully dark fruits and oriental spices emerge with dusty minerals and a whiff of bitter chocolate from its upbringing in French oak. Pungent stuff. Full and rich on the palate with sweet tannins and an underlying acidic spine creating freshness despite its obvious power. Dry finish, completely unleashed but very promising. Try in 2018 and beyond. — 9 years ago

Jeroen Koenen

9.1

Sweet, concentrated, tropical fruit and oriental spice. Long and complex, great with blue cheeses! — 6 years ago

Chris England

9.5

Fabulous relaxed & reasonably priced meal at “Blanc” in the Mandarin Oriental with Chef Carme Ruscalleda, whose restaurants have won 7 Michelin stars! ⏩ Scroll for delish city’s food pics on Instagram ⏩

A truly unique wine that’s €112 in restaurant & €56 from winery that went with all the foods shown perfectly 😍

📍 Terroir Al Limit Pedra de Guix 2014

🏵 95 points

🍇 Pedro Ximénez, Macabeo & Garnatxa Blanca

🍷 Amber honey w/ a bronze orange tone

👃 Light burnt marmalade, stick toffee pudding foam, old sherry cask, fallen green apple & vanilla custard

👄 Med refreshing body of brown green apple in torched brown sugar w/ honey, citrus zest & baked orange w/ soft sherry tickles

🎯 Long aged tortured toffee old apple in honey & brown sugar - a sherry but elegant & subtle

💭 Mrs E says “Nowhere near as heavy as it looks”

— 7 years ago

Jonas Palmqvist

9.0

Mainly dark fruits and oriental spices on the nose with some strawberry peaking through. In the mouth, slightly candied fruit flavours with decent acidity and resolved tannins. — 7 years ago

Jeroen Koenen

9.1

An absolute sunset wine... golden hue, oriental spice, dried apricot, peppery nuances, hyacinth.
A wonderful wine..., but drink up...!
— 8 years ago

Jeroen Koenen

9.4

Light golden colour. Mature Riesling nose. Firne, slate, hyacinth, orange blossom, citrus zest and oriental spices leap out of the glass.
On the palate this is unusually (for the Mosel and for the vintage as well) rich, concentrated, almost fatty in mouthfeel. Yet it remains in balance remarkably well. Very floral and tropical in its aromatics, this is not your typical dry Mosel wine. Actually, it's not legally trocken, more a feinherb kind of wine. Busch's wines only resemble those of Heymann Löwenstein in style; I see some parallels in their concentration, balance, richness, spicyness, yes uniqueness. What a gorgeous wine....!

This year this wine had 2 versions. One barrel fermented to a Trocken wine and was labelled "Falkenlay GG". The second barrel stopped earlier so a Feinherb remained. This was labelled "Falkenlay (Erste Lage)". — 8 years ago

Jeroen Koenen

9.1

From a .375
Spectacular and sensual nose of dark berries, creamy oak and balsam, ink, incense and oriental spice. On the palate this is slightly more coarse, tannic and strict than the nose suggests, but all in all I really liked the blackberry-puree/vanilla/chocolate/clay blend. Dense and generous, typical 2009 leftbanker. — 9 years ago

Jeroen Koenen

9.2

What a clever wine...!
Fresh apple and lemoncurd notes on the palate, whiff of oriental spice and only a faint tropical nuance. Is that some rocky minerality in the back? Savvy use of oak.
Very reliable label and this year is their best to date.
For all you dutchies over here: great qpr when those “wilde-wijn-dagen” are on again..! — 6 years ago

Hector Franco

9.0

Silky tannins, berry forward. Great with pork loin pork chop with oriental seasoning — 7 years ago

Mark

9.1

Needs to aerate. Had at the Mandarin Oriental Boston with Marla and Matthew — 8 years ago

Jeroen Koenen

9.0

Lovely Barbera. Oak has been a little overbearing in its early days, but that's starting to integrate now. Raspberry and bramble palate, earthy fundament, some coconut, incense, smoke and oriental spice in the finish. Yum. — 8 years ago

Jeroen Koenen

9.3

Wow... What a statement pro ageability of Condrieu-wines...
Huge, intoxicating floral nose of wild roses, tropical fruit and oriental spice. Big, oily mid-palate add complex nuances of mango, honey-drizzled pastry, Turkish Delight, custard cream and macadamia brittle. Spice-laced finish boasting ginger, cardamom and lemon oil over 40+ seconds.
Very impressive, demanding attention and concentrated, I don't think I could finish a bottle on my own, but I'd happily share one with my best friends. If only it wasn't my last bottle... — 9 years ago

Tim Hinck

9.4

2004 - $50
Absolutely delicious, 12 years later! Leather, chocolate-covered cherries, tobacco, oriental spices. Flavors of mouth-filling fruits and gripping tannins. Second day in a row I've had "textbook" examples of classic wines at reasonable prices: — 9 years ago

Dave Harris

9.0

Cass Beer. Even worse than Hite, but excellent in a soju bomb. Wonwoo says I'm a better drinker than Jeff. — 9 years ago