"Bright straw. Fresh melon and pit fruit aromas are complemented by notes of chalk and lemon zest. Dry and focused, offering tangy citrus fruit and peach pit flavors, along with a suave floral nuance. Closes tangy and persistent, leaving a bitter herb note behind."
Stephen Tanzer's International Wine Cellar (September 2012), 89 pts
"This aromatic white evokes honeysuckle and orange blossom flavors, with peach and almond notes that carry through the palate. Crisp acidity brightens the gentle texture. Focused and lively. Drink now. 6,000 cases made. –TM"
- Wine Spectator (Web Only 2016), 88 pts
"Gold in color, with pineapple, lanolin and air-freshener aromas, this Treixadura-led blend feels round and creamy, with a shot of bracing acidity. Salty tropical fruit and flowery flavors finish plump in feel and briny in flavor."
- Wine Enthusiast (May 2017), 89 pts
"Green-tinged gold. Mineral-accented melon, peach and pear scents are complicated by hints of ginger and chamomile. Supple, expansive and seamless in texture, offering juicy orchard and pit fruit flavors that are braced and lifted by a jolt of bitter lemon pith. Closes silky and long, with subtle, lingering floral and mineral notes. - Josh Raynolds"
- Vinous (January 2017), 90 pts
"The white 2015 Vilerma shows really well for the warm vintage. It's mainly Treixadura (67%) and the rest a myriad other varieties including Godello, Albariño, Lado, Loureira, Caíño and Torrontés. It ferments in stainless steel and is bottled unoaked and without malolactic fermentation. It's very classic with notes of flowers, herbs, white fruit and a fresh, soft palate, with less acidity that 2014. Nicely balanced, approachable and easy to drink. 45,775 bottles produced. I also tasted a 2012 that was to die for, with great complexity, nuance and depth. Bravo! - Luis Gutiérrez"
- Robert Parker's Wine Advocate (Issue #232, August 2017), 91 pts
- Antonio Galloni's Vinous (March 2019), 90 pts
"The white 2017 Vilerma (there is no red from 2017) comes exclusively from grapes planted at the property, from a year marked by frost that was warm and dry with an early harvest. It's a blend of 60% Treixadura with the rest composed of the different white local varieties—Godello, Albariño, Lado, Loureira, Caíño and Torrontés—fermented at controlled temperature in stainless steel and bottled unoaked and without going through malolactic fermentation. I found some exotic and citrus notes I wasn't expecting here. It had some balsamic flavors and good freshness, ending dry. 34,526 bottles produced. - Luis Gutiérrez"
- Robert Parker's Wine Advocate (Issue #241, February 2019), 90 pts
