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

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

David D

8.9

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

Immanuel Black

9.6

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