Review Round-up February ’25
Fortunate to have been born in the great city of Liverpool and to fall into the world of wine. More than 20 years later I'm Boutinot's marketing manager for much of Europe (mostly Italy and Spain) and more than content with my compact family, including 3 cats (sadly just the 11 legs) and a 1969 'Dark Star' (no, not a wine!)
We truly believe our wines are fantastic, but you already knew that – we wouldn’t sell them if we didn’t!
That said, it is always nice when someone else recognises the quality in our portfolio, even better when they write a lovely review in the press to tell everyone about it…
Here’s a round-up of what they’ve been saying about us recently!
Juan Gil Blue Label, DO Jumilla 2022: … produced with a blend of 60% Monastrell, 30% Cabernet Sauvignon and 10% Syrah and had an élevage of 18 months. It’s aromatic, spicy and toast with notes of vanilla and cinnamon, ripe berries and aromatic herbs. It’s ripe a 15.5% alcohol, with a pH of 3.71, 5.5 grams of acidity and three grams of residual sugar. It’s medium to full-bodied with abundant fine-grained tannins and some oak-related flavours. 92 pts RobertParker.com (January 9th)
Juan Gil Dry Rosé, DO Jumilla [Organic] 2023: The Pale rosé 2023 Rosado is quiet unusual, produced with a 50/50 blend of Syrah and Petit Verdot with 13.5% alcohol and very good freshness, a pH of 3.12 and 6.1 grams of acidity. Half of the wine matured in 500 – and 600 – liter oak barrels for four months. The nose is elegant and subtle, clean and floral with notes of fennel and licorice, complex. It has a round and velvety palate, very integrated and seamless serious, with a chalky texture. It’s more serious and gastronomical rosé. 91pts RobertParker.com (January 9th)
Juan Gil Dry Muscat, DO Jumilla [Organic] 2023: The pale and aromatic white 2023 Blanco from organic vines planted in 2007 had part of the volume (30%) fermented in 500- and 600-liter oak barrels to avoid oak in the wine. It has a contained 13% alcohol, a pH of 3.3 and 6.1 grams of acidity, finishing bone dry. Some people like this white very early on, but I think it’s better now, subtler, with less primary and varietal aromas. The wine is polished and tender with some minty notes, floral and with a balanced mouthfeel with a bitter twist in the finish. This is a variety that evolves well in bottle. Great value. 90pts RobertParker.com (January 9th)
Can’ Leandro La Vella, DO Valencia 2023: The young unoaked white 2023 La Vella was produced with 80% Merseguera and the rest Malvasia and Tortosi. It has an austere nose, with some herbal notes and hints of diesel, and a light to medium-bodied palate, clean, fresh and focused, with a chalky feeling. It has 12.5% alcohol, a pH of 3.3 and notable acidity, 6.8 grams. It’s more serious and austere, more mineral. 92pts RobertParker.com (January 9th)
Can’ Leandro La Lloma, DO Valencia 2023: The nose of the red 2023 La Lloma is an explosion of berries, herbs and flowers, really open, aromatic and showy. The wine feels young and primary, clean and fresh, juicy and textured, with very fine, chalky tannins. It’s a blend of 60% Bonicaire and 40% Monastrell and is really tasty, characterful and easy to drink. It has 13.37 alcohol, a pH of 3.45 and 6.5 grams of acidity, approachable but serious. 93pts RobertParker.com (January 9th)
La Bien Plantá Garnacha Tinta, DO Almansa [Organic & Biodynamic] 2023: There’s a new red with a different profile, the 2023 La Bien Planta, with a less opulent texture, more red fruit aromas and a more delicate profile. It was produced with 18-year-old Garnacha not Tintorera) from a biodynamic property (the wine is certified by Demeter) on stony limestone soils at 700 meters above sea level. Here, they have a joint venture with an 85-year-old entrepreneur, with whom they are collaborating. This is their first harvest of what they hope will turn into a new range to capture a new audience. It’s completely different from the rest or the range, pale and aromatic, with floral notes and red berries, with abundant Mediterranean aromatic herbs, quiet primary, naked and with no makeup. 92pts RobertParker.com (January 9th)
El Escocés Volante, Manga del Brujo Blanco 2023: This shows notes of dried herbs, lemon zest and some dried pineapples. Flavorful and medium – to full-bodied with a saline profile that makes you salivate. Lovely texture to finish. Incredible value… 93pts James Suckling (November 5th)
El Escocés Volante, Manda Huevos Cana Andrea Single Vineyard 2021: Deep and concentrated yet balanced and graceful. The palate is medium- to full-bodied with delineated fruit, fresh acidity and silky tannins. Love the tension and juicy profile…94pts James Suckling (November 5th)
El Escocés Volante, El Cismatico 2020: Attractive aromas of ripe cherries, wild raspberries, hints of licorice, dried flowers, blood orange and bitter chocolate. Medium-to full-bodied with vivid acidity that adds a lot of freshness and tensions with orange peel and spice undertones. Very pure and pristine. A little chewy at the end with peppery notes to it. Chalky, mineral sensation in the finish… 96pts James Suckling (November 5th)
El Escocés Volante, Dos Dedos de Frente 2020: Smoky and meaty character here with plums and dark cherries as well as sweet spices and bar. Medium- to full-bodied, with fine, polished tannins. Spicy and dark-fruited. Broad-shouldered and even on the palate with a juicy, vibrant finish. Hints of crushed stones and white pepper, too… 94pts James Suckling (November 5th)
Domaine Ménard-Gaborit Nuit Blanche, AOP Muscadet Sèvre et Maine NV: A historic family domaine recently taken up by the next generation: young François and his wife Pauline. This wine shows that there are interesting things happening in the Muscadet region… is great value given it’s balance and concentration. Juicy pear and brioche, apple skin, lemon rind and light spice. 89pts Decanter (January 2025) Available through Third Floor Wines
Domaine Ménard-Gaborit Les Pieds sur Terres, AOP Musacdet Sèvre et Maine [Organic] 2022: Part of the domaine’s revamped range, this has seen a short skin maceration, before seven months on lees. Aromas of honeyed lemons and candle wax lead to a mouthpuckering palate. A touch of grip and weight, orange pith, racy acidity and a creamy finish. From a parcel of gneiss (a form of granite) soils. A domaine to watch. 91pts Decanter (January 2025) Available through Third Floor Wines
Lone Palm Vineyards Old Vine Grenache, Barossa Valley 2022: Lone Palm Vineyard was set up in 1992. Grapes for this wine came from three 80-to 100-year-old vineyards. Winemaker Tom White fermented the fruit from each vineyard separately using indigenous yeast, with 18%-20% whole bunches and the remainder whole berries. Gently basket-pressed into seasoned French oak hogsheads, the wine matured for 12 months before being bottled, unfined and unfiltered. BP Cola, vanilla and cream. Mouthwatering acidity, plum and blackberry. Bold, concentrated, with dark, brooding flavours that build to a rich finish. Overt oak flavours may soften over time. SM Musky spiced raspberry aromas. Ripe blackberry flavours with some spice and tobacco. Toasty vanillia sweetness and zippy acidity on the finish. BC Maraschino cherry, violets, oak spice, nutmeg. Opulent and full-bodied, with waves of complexity and savoury meat and cigar notes. A very long finish. 95pts Beth Pearce Decanter (January 2025)
Soumah, Solero No. 3 Wild, Yarra Valley, Victoria NV: A salty nose with lemon, nut, and spice aromas. The palate reveals pear, melon, subtle oak, and steely acidity. 93pts Decanter (January 2025) 
Giornata Il Campo Rosso, Paso Robles AVA 2023: Smells of cherries, cedar and dried herbs. Juicy cherry and plum flavours mix with dried herbs and a touch of earth. Lightly fleecy tannins hang in the background and let the fruit do the talking. Easy drinking, with excellent acidity. 16pts Jancis Robinson (February 2025)
Giornata Fiano, Paso Robles AVA 2023: Smells of warm hay, sarsaparilla and dried citrus peel. Flavours or cashew and dried citrus peel mix with lemongrass and honey in a fairly unusual and distinctive profile that features yellow plum as well as dried honey. Very good acidity rounds out a compelling wine. 17pts Jancis Robinson (February 2025)
Giornata Orango Tango, Paso Robles AVA [Orange Wine] 2023: Light pumpkin orange with amber highlights. Smells of dried mango, apricots and candied orange peel. Juicy flavours of dried mango, apricot and yellow plum, have a nice zip thanks to the acidity. A powdery tannic texture coats the mouth and leaves a chalky sensation as sweet tropical aromas linger in the finish with the barest hint of wet dog. 16pts Jancis Robinson (February 2025)
Domaine Tourelles Vieilles Vignes White 2022: Complex nose that is sour-citrus and slightly woody/cedary/herbal (not oaky). This is really distinctive, the cedary-herbal character dominating the palate. Terrific freshness and a light grip in texture. Intense and full-flavoured for a wine with 11% alcohol. Long, mouth-watering. Goes on and on. 17pts Jancis Robinson (February 2025)
Domaine des Tourelles Vieilles Vignes Cinsault 2021: Vibrant cherry red with no sign of bottle age. Expressive bitter-cherry nose and that same lovely bitter-red-fruit freshness on the palate. Tannins are there but supporting, papery and layered. Bone dry and deliciously fresh and biting on the finish. 17pts Jancis Robinson (February 2025)
Clió, DO Jumilla 2022: Deep garnet. Ripe and dark-fruited and just a touch minty. You can smell the cassis, with a hint of capsicum, of the Cabernet. Marked by the Cabernet and the oak on the palate. Powerful, polished. Lots to get your teeth into. Needs time. 16.5 pts Jancis Robinson (February 2025)
Borsao Tres Picos Garnacha, DO Campo de Borja 2021: Mid-to-deep crimson. Open and fragrant with red fruits, light spice and lightly herbal/floral. Light, dry, sufficient tannins. Better with food, I imagine. 16.5pts Jancis Robinson (February 2025)
Cum Vineis Sclavis Schiava, Trentino DOC 2022: ..Fragrant, fresh and light on its feet, buoyantly fruity in a cherry-strawberry way, yet also dry and softly savoury with a dash of herbs…Although this is the first Cum Vineis Sclavis, it’s made from 30-plus year old vines, grown sustainably in the foothills, mainly in the Valle dell’Adige and Valle dei Laghi, and with the bonus of a perfect growing season in the debut 2020 vintage. It’s a red wine you can enjoy on its own, but it also pairs with cured and air-dried meats, roast aubergine dishes, seared tuna steak, prosciutto-wrapped monkfish, cod or chicken breast, or roast poussin. Joanna Simon (February 2025)
Cum Vineis Sclavis Schiava, Trentino DOC 2022: So fresh, lithe and vibrant. Raspberry, cranberry and cherry stone. A hint of apricot-kernel savouriness in the very,very tannic framework and then dried mint and dried dill on the finish. An exquisitely refined, fragrant, ethereal wine. If you love burgundy, you’ll love this (at a fraction of the price). Good Value 17pts. Tamlyn Currin Jancis Robinson (17th February 2025)
