94 points. - Robert Parker's Wine Advocate
92 points. - Vinous
90 points. - Wine Spectator
A polished and gastronomic Albariño with lifted aromas of citrus, pear, green apple, yellow plum, peach, melon, lime, white flowers, chamomile, herbs and subtle acacia tones. The palate is fresh yet creamy, with fine lees-derived texture, bright Atlantic acidity, gentle tropical hints of guava and pineapple, and a distinctive saline-mineral finish. It has more depth and structure than a simple young Albariño, making it suitable both for immediate enjoyment and further short-to-medium-term ageing. Pairs well with fresh oysters, scallops, grilled prawns, lobster, crab, steamed fish, sushi, sashimi, seafood paella, clams, mussels, octopus, roast chicken, tapas, goat cheese and creamy seafood pasta. For Singapore pairings, it would work beautifully with chilli crab, white pepper crab, cereal prawns, steamed garoupa, Hokkien mee, fish soup, ngoh hiang and Teochew-style cold crab. Its acidity and salinity make it especially useful with seafood, while the creamy texture allows it to handle richer dishes.
92 points. - Vinous
90 points. - Wine Spectator
A polished and gastronomic Albariño with lifted aromas of citrus, pear, green apple, yellow plum, peach, melon, lime, white flowers, chamomile, herbs and subtle acacia tones. The palate is fresh yet creamy, with fine lees-derived texture, bright Atlantic acidity, gentle tropical hints of guava and pineapple, and a distinctive saline-mineral finish. It has more depth and structure than a simple young Albariño, making it suitable both for immediate enjoyment and further short-to-medium-term ageing. Pairs well with fresh oysters, scallops, grilled prawns, lobster, crab, steamed fish, sushi, sashimi, seafood paella, clams, mussels, octopus, roast chicken, tapas, goat cheese and creamy seafood pasta. For Singapore pairings, it would work beautifully with chilli crab, white pepper crab, cereal prawns, steamed garoupa, Hokkien mee, fish soup, ngoh hiang and Teochew-style cold crab. Its acidity and salinity make it especially useful with seafood, while the creamy texture allows it to handle richer dishes.