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Recent Reviews

Ermita del Conde Albillo, Vino de la Tierra de Castilla y León 2011

Rich, nutty, outstanding. - Olly Smith

( The Mail on Sunday 3rd May 2015 )

Dominum QP Reserva, Rioja 2004

Terrific value for a decade-old wine of quality. - Olly Smith

( The Mail on Sunday 3rd May 2015 )

Almeida Garrett Entre Serras, Beira Interior 2012

Best red wine for parties: Beira is in the centre of Portugal on the border with Spain, and this is made from local varieties such as trincadeira and tinta barroca. Mid-weight, its blackberry fruit is underpinned by a pleasantly rustic bite of earth and tannin. It will be fantastic with red meat cooked on the barbecue. - Hamish Anderson

( The Daily Telegraph 2nd May 2015 )

Grignan-les-Adhémar, Delas 2013

…excellent… at that price must be one of the best-value Rhône reds. (It costs up to £9.25 elsewhere.) It’s a really juicy, gulpable wine of the kind to cheer you up if your party is trailing [on election night]. - Fiona Beckett

( The Guardian 2nd May 2015 )

Riesling, Trimbach 2012

Kiwi sauvignon drinkers should see what they're missing. This dry, apple-scented riesling offers similar racy acidity, but so much more. - Tom Bruce Gardyne

( The Herald 2nd May 2015 )

Semeli Mantinia Nasiakos 2013

Fragrant blossom and lemon verbena – white wine bliss. A friend was pouring this at his birthday party recently. There was a hot tub. There was an outdoor grill and lamb wraps. It poured down but still it felt as if summer had started. Try this with lamb with yogurt. Yes, you can drink white wine with lamb, especially with a yogurty, herby sauce. - Victoria Moore

( The Daily Telegraph 2nd May 2015 )

Grignan-les-Adhémar, Delas 2013

You simply must track this wine down!  The Wine Society’s philosophy of making very low margins on their wines is clear to see in this mighty, swarthy Rhône, given its price point.  Delas is a famous winemaking outfit, too.  Don’t miss out on this dark, spicy, powerful red. - Matthew Jukes

( Daily Mail 2nd May 2015 )

Tio Pepe Fino 'En Rama' (2015 bottling)

I remember first tasting the Tio Pepe Fino en rama. It was a great experience: an unfiltered, unclarified Fino sherry taken straight from the cask and bottled, just when the flor (the layer of yeast cells at the top of the wine in the barrel) is the thickest. This is in spring, and the thicker the flor layer the more tangy, vibrant and intense the wine. Now we are up to the sixth release (2015), and although I’m comparing with my memory only, I reckon this is the best yet. And the good news is that the price of this wine, which has the complexity of a great white Burgundy, is still reasonable. You should probably buy a bottle or two. I tried this next to a commercial Manzanilla and it blew it out of the water... The rules say drink this within three months, but I really enjoyed the 2014 release tasted back in October, so it’s not a sin if you can’t finish your stocks immediately. Amazing stuff: vivid and spicy and intense with a lively, salty tang on the nose, as well as nice citrus freshness. The palate is lively, vinous and bright with a warm underlying spiciness and lovely complexity, finishing salty, waxy and nutty. Balances richness so well with freshness and presence. - Jamie Goode

( wineanorak.com 2nd May 2015 )

Craggy Range Te Muna Road Martinborough Pinot Noir 2012

A real beauty with sweet raspberry on the nose and a generous basket of black cherry fruits, sandalwood and spice, it's soft, yet complex and an underlying savoury, earthy character adds interest. - Sam Wylie Harris

( The Press Association 1st May 2015 )

Saint-Mont, Château du Bascou 2011

Wine of the week: ...a typically sturdy regional red blended from the local grape varieties Tannat and Pinenc with a little added Cabernet Sauvignon. Here a delicious ripeness of fruit permeates the wine, from first sniff to last gulp and textural tannins add breadth to a melting caramel comfort. It’s quite a feat for a modestly priced wine and typical of the good value that is consistently offered by Plaimont Producteurs. - Alan Kingsbury

( Foodepedia 1st May 2015 )