Matthew Marcino

9.0

Can from mexico? Lacking the tannins and full body of a typical cab. But very impressive considering geography — 10 hours ago

Daniel Bloom

9.0

https://uploads-ssl.webflow.com/5eab27558db14a2693932bce/64767273d0bcde6e729cf20a_Alba%20Y%20Barro%20Sparkling%20(2021).pdf — 3 years ago

Pablo Montoya

9.1

Vino ligero, bajos taninos y poca astringencia, muy presente la ciruela — 4 years ago

Belinda

9.4

I think Spanish reds are underrated as a perfect food friendly wine. This was delightfully juicy, fruity, and structured. Paired with roasted lemon chicken. — 5 years ago

Mark Strawn

9.1

Felix Angeles, Sta. Catarina Minas, Pechuga , Barro — 5 months ago

Aloke Mukherjee

9.0

Wine Wed. 1/10/2024. Angie's. — 2 years ago

Jelipe Monterrubio

9.1

Agradable sabor, ligero olor a madera, 40 grados en porcentaje de alcohol, recomendable para combinación con refresco de cola o de Ginger, en epoca de frío tomalo solo, prueba otro peculiar sabor combinado preparado en vaso de barro dejandolo unos minutos reposando, gradua lo dulce con agua mineral. Mejo sabor que Solera de Bacardi precio accesible 240-300 pesos mexicanos. — 4 years ago

Peter Sultan

9.0

A damn good Godello, god dammit, if you’re ok with some slight oxidation & roundness. Utterly Crazy Eddie insane for 9.97 ( aware that it’s sticker price is 20$)., — 2 years ago

Lisa

8.9

$17 at Costco. This was the rioja, 100% tempranillo. Very dry, but good for sipping and with food. — 3 years ago

Martinez

9.0

Pajarete or Paxarete is a traditional sweet wine from southern Andalusia. Historically, such wines came from the Pago de Pajarete, an ancient vineyard site in the Sierra de Cádiz, coveted for its wines since at least the 16th Century. Located about 38 miles north east of Jerez, Pajarete’s vineyards were devastated by phylloxera at the end of the 19th Century and never replanted. But growers in the neighboring province of Málaga continued using Pajarete’s name to describe wines made in this style. This Pajarete is a blend of Muscat of Alexandria and Pedro Ximénez, sourced from vineyards in the Axarquía and Montes de Málaga subregion on slate soils. The Muscat comes from Axarquía, closer to the coast, while the Pedro Ximénez from Montes de Málaga, further inland. They are vinified separately and blended together after fortification. After blending, they are oxidatively aged in old American oak botas for an average of 5 years using the solera system. Expressive nose. Candied fruit, caramel, wood. Smooth, balanced. — 5 years ago