Chris England

9.5

Stunning gorgeous old world Rioja in an awesome year @ £75 that's drinking just lovely in a Zalto Burg glass 👍

🍷 Garnet cherry red w/ brick wall

👃 Smokey burnt oak, old sweaty leather, crushed ripe black cherry, caramel, sherry, herbs, earth, dusty cellar, red currant, potpourri & cocoa dust w/ liquorice hint - I ❤️ the 💨

👄 Med smooth balanced body of slight tart & sweet bruised red cherry soaked in earth, oak, sweet liquorice & cocoa - happy mouth 😃

🎯 Long earthy oak cherry linger 👊💥 — 9 years ago

Bill Bender

9.6

My first shot at the Realm white and it delivered huge. Astounding aromatics of sassafras (yes! @Roman Sukley) and rain soaked vegetation. Melon rind, stream bed and a lively verve. I may be crazy but I get a Haut Brion blanc vibe here. Outstanding with fresh oysters and good company. — 9 years ago

Austin Hohnke

9.1

Cant beat this for the price. Developing notes of sweet tobacco along with classic vanilla soaked black cherry. Mocha and vanilla bean flavors after an hour open. Sturdy tannin too. — 10 years ago

David D

8.9

Very purple. Prune-juice–soaked leather. Medium body but hefty and round for Dolcetto. Tannic. — 10 years ago

Mr Mac

9.4

ThanksLIVING for this. Soaked up the dark meat, ham, turnips, sweet potatoes and mashers. Beautifully balanced BANGER. — 11 years ago

Neil Cornish

9.2

Great juice. Classic white burg profile. Elegant, clean and mineral soaked. — 11 years ago

Michael Washabaugh

9.3

Paired perfectly with a spiced-rum soaked cake & elderberry, ginger, iced cream. — 9 years ago

Daniel M

8.9

The wine shows a nice evolution with an orange rim in the glas. The cork was fully soaked. The nose is discreet. Strawberry jam and some wet earth scents. The palate is not ample. The tannins are now fully integrated. A nice acidic touch makes it interesting with a slight saltiness and strawberry jam again. Not great, a bit discreet but a nice lovable wine considering the vintage. — 9 years ago

Glenn D

9.2

Great acidity for spicy foods like the wasabi & Ginger my meal had runnin thru it at various stages. Had s a powdery plastic nose & some on the palate too. Not in a bad way. Some vinegar soaked red fruits. Waitress guaranteed it wouldn't be sweet & it wasn't. — 10 years ago

Howard White

9.3

£30. Decanted smell of red currents and black currents with blancmange slightly soaked in brandy. This was lovely with beef but also nice on its own. Smooth with lovely Oak smokey aroma. Excellent price.
Grape 75% Cabernet Sauvignon 15% merlot 10% Cab. Franc. — 10 years ago

Immanuel Black

9.6

Lined with a killer menthol essence. Almonds soaked in Verdejo. Crunchy finish full of nutty shell... — 11 years ago

Colin Thorne

9.4

2013 vintage. Glorious wine, opens with blackcurrant leaf and hawthorn blossoms before the palate is soaked in lime and chalk minerals. Brilliant length and finesse. One of Sancerres top producers these days. — 11 years ago

Mark Lindzy

9.1

Unfortified Pedro Ximenez from Montilla. 11.5% ABV and full of brine-soaked pear skins and chalky minerality. Another Equipo Navazos collaboration. — 12 years ago

Shawn R

9.5

Latte, loamy tilled earth fill the nose. Steadily builds from soft velvety tannins to a full focused mouthfeel offering a intriguing mix of plum, bourbon soaked cherry, and jam. Tannins and acidity are very much alive, finishes strong with a smoked olive hint. Love the story behind Realm, as a Veteran, to see two other Veterans work so passionately to achieve great success is simply awesome! @Juan Mercado — 9 years ago

Billy Vegas

8.9

Tart cherry. Ink soaked cotton. Stem. — 9 years ago

Roel van der Burg

Sommelier at Restaurant Entrepot

9.5

This must be the bridge between wine and beer. Cabernet Franc & Merlot grapes soaked in Bordeaux barrels filled with two to three year old Lambic. Limited available but unlimited delicious. — 10 years ago

Michael Walker

9.8

Super tasty. Perfectly balanced. Needs about 30 mins to open up. Goes well with grass fed chianti-soaked short ribs with Parmesan polenta. — 10 years ago

Immanuel Black

9.1

Fresh hazelnuts soaked in raisins soaked in a warm clean wood stove... — 11 years ago

Joe Cox

Production Assistant, Wine Writer

9.7

Still dark and smooth. Brandy soaked figs and coco. — 11 years ago

TC Frazier

9.4

Baby brother to their TBA. Cognac soaked apricot with a little bit of freeze-dried banana. — 12 years ago