Excellent. Our favorite from a comprehensive tour during the portes ouvert. Complex, sweet but not cloying, delicious — 6 years ago
This 2015 is ripe right now with fruit somewhat unexpected after 4 years but still with just enough tannins in a wine with only 20% cabernet, 70% merlot. — 7 years ago
The original gold standard of Portes. Very well full bodied full flavored wine that you can sip alone. — 7 years ago
Vila. Jornada de Portes Obertes Cava & Champagne. 29,85
14.06.18 — 8 years ago
Vila. Jornada de Portes Obertes Cava & Champagne. 24,70
14.06.18 — 8 years ago
30/11/24
Duncan and I drank at home in Edgbaston — a year ago
Strong brett and fruit nose. Extreme horse blanket and fruit roll ups finish. — 3 years ago
Rich and delicious but not too heavy — 7 years ago
Carbonic blend from a mentee of Laureano Serres. Purple jolly ranchers and lavender, with the same honey nose as Mendall’s whites. $20 at Psychic. — 7 years ago
Vila. Jornada de Portes Obertes Cava & Champagne. 13,95
14.06.18 — 8 years ago
Vila. Jornada de Portes Obertes Cava & Champagne. 31,99
14.06.18 — 8 years ago
Vila. Espelt Viticultors de l'Empordà, Jornada de Portes Obertes. 5,95
05.04.18 — 8 years ago
Wish I waited a little longer but it was still fanatic. Appearance: garnet with violet undertone
Nose: potting soil, roasted meat and cardamom
Taste: plum, dried strawberry, orange peel finishing with ginger
Overall: Rhône blend with round palate, silky tannins and spiced finish — 6 years ago
@Delectable Wine not a red blend. Garnatxa blanca and Macabeu — 7 years ago

Vila. Jornada de Portes Obertes Cava & Champagne. 21,30
14.06.18 — 8 years ago
Vila. Jornada de Portes Obertes Cava & Champagne. 20,65
14.06.18 — 8 years ago
Randy Fuller
This wine is inky dark in the glass. The nose is fairly beautiful, with a large whiff of black fruit like blackberry, blueberry, and currant dominating over the sniff of smoke and the note of graphite. The same sort of fruit is forward on the palate, and the tannic grip is enough, but not too much. It is a satisfying Bordeaux, and it worked well in my beef stew. — 5 months ago