Wow! We love 1123 but this kicks it up a notch. I was hoping for a little more aroma, but it’s still really good. The taste is sensational! With all that minerality and agave sweetness. Definite cement on the taste. Finish is long and good with more creekside reminiscence.

Nose: Honeyed grape must, crème brûlée, citrus blossom, and a lush cooked agave core. Layers of dried apricot, stone fruit, floral vanilla, and sweet oak follow once it has time to open up. There’s a waxy, almost candied richness here, balanced by a soft minerality and a pinch of black pepper. Palate & Mouthfeel: Full, rounded mouthfeel with just a touch of tannic grip. Cooked agave stays front and center, but now draped in waves of honey, caramelized fig, vanilla cream, and peach compote. There’s a floral lift, minerality, hints of anise, and a bright citrus note that cuts through the richness. Every sip reveals another layer. Finish: Long and coating, with that signature Sauternes stamp- white flowers, golden fruit, and creamy vanilla over a slow fade of oak and spice. A soft touch of botrytis funk lingers in the background. Final Thoughts: This one lands just shy- three months, I believe - of being classified as an extra añejo. But John and Lucie don’t chase aging milestones; they bottle when it tastes right. And they nailed it here. The use of Grand Cru Sauternes barrels brings a plush, elegant sweetness that plays perfectly against the agave’s natural edge. It’s refined and full of character. As a French oak fiend, this one hits the mark for me. It’s layered, polished, and seriously impressive.

Nice mouth feel with agave, oak, cinnamon, and nutmeg followed by nice fruitiness on the backend (pitted fruit) .

Montagave Anejo exploration 2 Samples from Frankie Medina and Bobo Stern Sipping out of a riedel stem At first, the nose is more subtle than the flavor. When it opened, I got whiskey with fruity, floral notes and honey. Palate is sweet cooked agave, like sweet potatoes, honey, barrel spices, whiskey, cinnamon, vanilla, caramel. Finish is spicy and warm with some whiskey Legs are beautiful. Nice viscosity I didnt get as much wine influence as I have with some of the other montagave expressions. Very good sipper

Nose: Right away, the cooked agave jumps out, rich and full. It’s very floral too, almost like walking through a spring garden. There’s a warm touch of cinnamon, and from the Bordeaux barrel influence, a soft hint of grape. As it opens up, you start to pick up notes of stone fruit and a little dry hay. Palate and Mouthfeel: The body is medium and really smooth, almost buttery. It’s agave forward just like you’d expect from a Blanco out of Cascahuin, but what really sets it apart is this distinct flavor of rose water candy, like a really good Turkish delight. There’s a natural sweetness that feels effortless, not syrupy at all. As you sip, a slow black pepper warmth starts to build, but it never overpowers the agave or the floral notes. Honestly, if I wasn’t told this was a blanco, I would’ve sworn it was a reposado just by the richness, not to mention by the color. Finish: The peppery warmth lingers nicely, and even as the sweetness fades, that delicate rose flavor hangs on, giving the finish a really unique and memorable twist. Overall: I absolutely love this blanco. There’s nothing else quite like it out there. It’s bright, floral, full of character, and it somehow captures the feeling of Spring in a glass.

Amazing nose/pallet, agave forward like youd expect from 1123, bright, floral, citrus, some buttercream, the bordeaux barrels give a nice fruitiness to both, medium body/finish, but homer on value for under $60 + big pts, great sipper anytime