Tree Kilpatrick

8.9

Zingy. Cedar, herbs and cherrywood on the nose. Flavor is complex, cedar-y and classic Spaniard. Deep and rich for the age. Nice sauna and berry extravaganza. Fully expressive of a place and time. — 7 years ago

Urban Pettersson Bargo

9.0

Loved this 2004 spaniard! — 8 years ago

Kyle Volluz

9.0

Righteous Spaniard. — 9 years ago

Patrick Downes

9.0

Wonderfully priced Fine drinking Spaniard — 9 years ago

Jorge C Kapotas

9.1

A very very elegant spaniard !!! — 10 years ago

Marcos Romero

9.1

Strong at beggining, sweet end! Easy to dribk abd "disfrutar" this Spaniard cava — 11 years ago

Jordan Gianelli

9.6

This Spaniard should've been laid down for a decade, but life is short! Big elegant and layered tannins. Probably French and American oak- clove and vanilla accented dark red and light black fruits. — 12 years ago

James Forsyth

9.3

Scampi NYC is a popular new Southern Italian influenced restaurant in Manhattan's Flatiron district, led by a chef whose previous gigs included Ai Fiori (good food, corporate vibe) and The Spaniard (don't look beyond the burger). The extensive wine list was put together by @Kimberly Prokoshyn, former head somm at Rebelle and stalwart of many a La Festa del Barolo. The list's main strength is its reasonably priced back vintages from Bordeaux and Burgundy - of all possible strengths, that's about as good as it gets.

My father in law's birthday made for the ideal occasion to visit. The restaurant is loud but not quite excessively. Dishes are all designed to share and range from delicious light dishes, of which the fluke crudo was a highlight, to more hearty fare such the half chicken and rib eye steak. The pastas were innovative, rich and addictively good.

Our first wine was a 2003 Gruard Larose. It is rich and ripe, mocha, black fruits and leather. It sustains nicely while the tannins are pleasingly resolved. It's probably about as good as this wine will get. The power of this Bordeaux stood up well to the vivid flavors of the cuisine, and was a dream with the campanelle with fennel sausage.

The appetite was whetted for the next bottle...
— 8 years ago

with Cara

Anthony Libutti

9.1

Dirty Spaniard (but in a good way) — 9 years ago

Jeffrey Long

9.5

Aggressive in your face bog water nose with spectacular fruit and even tannic acid somehow still left after 40 years. Mark is much happier now after murdering some poor Spaniard. — 10 years ago

with Magnetochem and Dave

Chris Hogan

9.0

Bit of a tannic monster when first opened. Once it got some air, a really nice CA spaniard that was a perfect match w chimichurri ribeyes. Too bad Villa Creek isn't making Tempranillo any more. — 11 years ago

Leon du Rand

10

This is the 2007 Spaniard — 12 years ago

Rob Rhyne

9.6

A very nice spaniard via #springboardwine — 13 years ago

Martin Diehr

9.1

Lovely value driven, deep red Spaniard! — 8 years ago

Keith Crump

9.2

A grand Spaniard wine a hint of raisin on fig with cherries and plum to anchor the fruit, there is cedar and bay leaf. — 8 years ago

Tom Balamaci

9.0

This varietal is new to me. Great body and nice acid to cut it. Nor Ital florals from a Spaniard. My kind of wine. — 8 years ago

Jay Traver

9.0

Decanted for an hour, poured for customers for 2 hours, sat for 4 more in the bottle... "good things come to those who wait." (Freebie!) the nose now has a milky chocolate vibe, with some faint berry. The palate is dank. Coarse texture, thick, dense tannins. Vanilla/OAK, expansive feel. It goes and fades out. You can still find the flavors if you lick the insides of your cheeks. A big Spaniard. Should age for 5-10 — 10 years ago

Keith Crump

9.0

Grrat drinking Spaniard style with kiwi twist — 10 years ago

Dave Wismer

9.1

Our favorite Spaniard since Inigo Montoya. Decant for 2 hours and then enjoy. — 11 years ago

with Kim

Jordan Gianelli

9.8

Always love this Lodi Spaniard! Perfect with chicken smothered in sweet smokey BBQ sauce. Every wine has its time and place. This Graciano has many of each. — 12 years ago