James Suckling 92 points. Laya is a blend of 2 grape varieties, Garnacha Tintorera and Monastrall. The grapes come from the wineries own vineyards that lie at an altitude of 700-1000 metres above sea level, with limestone soils. The climate of the local area has a low level of rainfall. The vinification process begins with the maceration of the grape before fermentation. The two grape varieties ferment seperately in stainless steel tanks for 15days at a controlled temperature of 25ºC. Following this, Laya then undergoes a short ageing process of 4 months in French Oak barrels.
WA 98 The impressive 1927 Pedro Ximenez Solera, from a Solera begun nearly 80 years ago, boasts a dark amber color as well as an extraordinary nose of creme brulee, liquefied nuts, marmalade, and maple syrup. Huge and viscous, yet neither cloyingly sweet nor heavy, it is a profound effort priced unbelievably low. It is meant to be drunk alone at the end of a meal.Drink now through 2050, or even longer. RPJ Nov 2015.
Solanera is a red wine made by Bodega Castaño in the DO Yecla.It's a blend of Monastrell (70%), Cabernet Sauvignon (15%) and Garnacha Tintorera (15%). The grapes come from vineyards with 44-year-old Monastrell and Garnacha Tintorera vines and 19-year-old Cabernet Sauvignon vines. These vineyards are planted at an altitude of 750 metres, in chalky soil rich in pebbles, with some sandy and clayey parts. The fermentation takes place in stainless steel tanks at a controlled temperature of 26-28ºC. Solanera ages for 10 months in 80% French and 20% American oak.
Decanter 92 points. This wine is a single-variety of Monastrell from old vineyards that are between 40 and 75 years old located in Sierra de la Sima. The altitude of the vineyards provides a particular microclimate, continental with Mediterranean influences, that causes temperature variations between day and night. This results in a good balance between the optimal ripening and the acidity that gives the wine a touch of freshness. Full bodied and muscular. The grapes are harvested manually and refined for 14 months in French oak barrels.
James Suckling 92 Jeb Dunnuck 91 Wine Spectator 90 Intense purple colour. Aromas of tobacco, liquorice and blackcurrants. Full-bodied with hints of toast and mature fruit. Long balanced finish.
WA 91+. The first wine in the range is the 2016 Monastrell, which in reality contains some 8% combination of Garnacha and Syrah, cropped from a more continental, cooler and dry vintage. Like all the wines from the property, it fermented with indigenous yeasts, in this case with grapes from different plots, and matured in used oak barrels for eight to nine months. Juicy, primary, incredibly fresh and with a vertical palate, longer than wider, like a hypothetical blend of 2013 and 2015, cool but dry. This is always a great value, even more so in 2016. 160,000 bottles produced from a single blend that is bottled throughout the year. LG Dec 2017.
WA 92. The 2014 Les Alcusses has always been a blend of local and French varieties aged in oak barrels; this year the blend is approximately 30% Monastrell, 20% Garnacha Tintorera, 15% each Petit Verdot and Syrah, and 10% each Cabernet Sauvignon and Merlot fermented destemmed with indigenous yeasts in stainless steel and aged in 225- and 500-liter oak barrels for eight months. I also noticed a strong balsamic strike here, full of aromatic herbs, thyme, rosemary and a touch of esparto grass and tree bark. The oak is very nicely integrated, with contained ripeness (they aren't replacing as many barriques, and in 2017, they bought some...
WA 92+. Only in its second vintage, the 2016 Safrà is already a reference for the winery—it's more vibrant and livelier than Parotet but produced with the same grape, Mandó, which is complemented here with 10% each Garnacha Tintorera and Monastrell. It fermented in stainless steel and stone lagars with 30% full clusters and indigenous yeasts. Malolactic was in amphorae, where the wine matured for some six months. It has plenty of aromatic herbs, balsamic; in a way, it reminded me of a vermouth. At the end of the day, 2016 was a short vintage—the grapes ripened earlier, so they harvested them pretty early, keeping the freshness. The...
Wine Advocate 95 points. "Dark spices, ripe fruit, something balsamic and a round, full-bodied palate within the straight and serious style of the wine...This has fine, slightly grainy tannins with good grip. A textbook Imperial Gran Reserva." Cune Imperial Grand Reserva is considered by some as one of the great wines of Spain. Its 2014 vintage was selected by the prestigious magazine the WineSpectator as the best wine in the world. It is a blend made from Tempranillo as the main variety with a small percentage of Mazuelo and Graciano. The grapes come from old vines planted 45 years ago in the town of Villalba. The harvest is done manually,...
Tim Atkin 96 points. You’d be crazy to pull the cork on this impressively structured Reserva from some of CVNE's best vineyards in the Rioja Alta, such is its ageing potential. But what a wine it is, marrying Tempranillo with 15% Garnacha, Mazuelo and Graciano in a classic cuvée, nicely framed by French and American oak. 2023-35. James Suckling A tight and linear red now with very long and direct palate that is driven and intense. Medium to full body, bright blackberry and mineral character. Just a baby now. Give it three to four years to soften. A beauty. Try in 2021. Wine Advocate 93 points. The analysis of the 2015 Imperial Reserva is...
James Suckling 92 points. Cune Crianza is a red wine from the D.O La Rioja produced by Cune, the starting winery of the Compañía Vinícola del Norte de España. This wine is a blend of Tempranillo (80%), Mazuela (10%) and Grenache (10%). The grapes used for Cune Crianza originate from vines owned by the winery and also other estates found in the La Rioja Alta of high quality.
Wine Advocate 94 points. "The classical 2012 Viña Real Gran Reserva is produced with 95% Tempranillo and 5% Graciano, fermented in stainless steel with neutral dry yeasts and aged in new oak barrel for two years. It's very spicy and creamy, with developed aromas, open and expressive. The palate feels very polished, with a fine thread of acidity going through its core. There is good balance between power and elegance. It should develop nicely in bottle, even if it's approachable now. 30,000 bottles produced. It was bottled in April 2015." Drink 2018 - 2027. LG, Viña Real is one of the wineries belonging toCVNE (Compañía Vinícola del...
Wine Advocate 91 points. Vina Real Reserva is made primarily from Tempranillo (90%) supplemented with Mazuelo, Garnacha and Graciano (10%). For processing, one cold maceration and an alcoholic fermentation in stainless steel tanks takes place at controlled temperatures. After the fermentation process happens, Vina Real Reserva is aged for 22 months in new barrels with a manual racking every 4 months. Before bottling the wine is clarified. Once bottled Vina Real Reserva rests for two years.
PSI is a fresh, tasty red wine by Dominio de Pingus winery in the Ribera del Duero, led by the famous agricultural engineer and oenologist Peter Sisseck. The old vines are on average over 30 years old and are grown in micro-plots in the small winery Dominio de Pingus. Maceration takes place in cement deposits, in order to achieve the maximum conservation of the grapes' aromas. The fermentation is completely natural, without any yeasts being added. It is aged in cement deposits, oak vats and old French oak barrels of Pingus and Flor de Pingus. The barrel doesn't dominate this wine, it just helps to refine it during its ageing. PSI is not...
WA 92. The very toasty eponymous 2014 Finca Villacreces follows the line of the 2012 I tasted last time. It's a blend of Tempranillo with 10% Cabernet Sauvignon and 4% Merlot from their estate vineyards in the village of Quintanilla de Onésimo. The vines are organically-farmed and the wines matured in French oak barrels for 14 months, where 50% of the barrels were new and the other half were second-use. It's a powerful, ripe and generously-oaked Ribera del Duero, with clout and concentration, but with good balance. The tannins are fine-grained and there is good freshness. It should develop nicely in bottle. 41,000 bottles produced. LG Apr...
James Suckling 93 points. Tempranillo 90%, Cabernet Sauvignon 10%. Ribera del Deuro. Pruno 2017 is an intense and balanced red wine. This vintage once again displays its excellent value for money. Expressive on the nose, with ripe red fruit and elegant spicy notes. On the palate it is fluid and full of personality, with a lingering finish.
WA 92. La Planella is a red wine from Montsant produced by the Joan d'Anguera winery. This winery, founded in 1820, owns 31 hectares of vineyards in the southwest area of Montsant. La Planella is made from Carignan (50%), Syrah (45%), and Grenache (5%). "La Planella 2016 is a tasty, intense and easy to drink red wine. In this vintage, the wine shows more freshness than in the previous one. On the nose, the aromas of fresh red fruit stand out, with spicy notes. In the mouth, it is balanced, easy to drink and with a certain volume." WA 92.
97 Tim Atkin MW A step up on the memorable 2009, this shows just how special the 2010 vintage was. Marrying fruit from Briñas, Villalba and Rodezno, it's a perfectly judged marriage of Tempranillo with 10% Graciano. Savoury wild herb notes segue into a palate that's focused, balanced and graceful with the concentration and backbone to age. Drinking Window: 2019 - 2035. Wine Advocate 96+. It seems like yesterday when the superb 2001 was released, and now I already have the 2010 Gran Reserva 904 in my glass. It has to be among the greatest modern time vintages of this mythical bottling, where they aim for a wine that has a long aging...
James Suckling 96 points. Some richer, darker and deeper fruit character with plums, blackberries and a dark, earthy streak. The tannins are more upright, more elevated, and the fruit is richer and darker than in the Labastida. This has real presence, grip and energy. Try from 2021. JS August 2018.
Viña Cubillo is a red wine from the winery López de Heredia in the D.O La Rioja. This is the oldest winery in the city of Haro (La Rioja Alta) and one the first 3 wineries in La Rioja. James Suckling 95 "Cubillo is a very focused and quite crisp style of red that has spent three years in barrique and then in larger cask to wait for bottling, which happens two years before the expected release. The richness and depth of complex dried wood and spice here is seamlessly sewn into the dried red and dark cherries. The palate is pinned around a fresh-blackberry core that marries still sweet fruit to more savory style. Long and balanced. The...
WA 93. The 2015 Mencía de Espanillo is, as in the previous vintage, a blend with some 15% Garnacha Tintorera (and a pinch of white Godello), sourced from ancient vineyards planted on slate soils at 700 meters altitude in the village of Espanillo. It fermented with part of full clusters in a 5,000-liter oak vat and transferred to a 2,500-liter foudre for malolactic fermentation and 11 months élevage. It's a serious Bierzo, a little closed at first, slowly developing some earthy aromas and notes of ripe fruit following the character of the year but still within the elegant and balanced style that is its hallmark. The tannins and texture show...
WA 92. I tasted from two different bottles of the 2014 La Montesa Crianza, one that had been decanted for 18 hours and one that was popped and poured. The wine had opened up, but showed no signs of fatigue or oxidation. The just-opened bottle felt a little more compact, serious and a little backward. It had only been in bottle for less than two months when I tasted it and it didn't feel dizzy at all. The amount of Garnacha is growing in most of the wines and here, it's already 85%, with the balance provided by Tempranillo; in 2015 ,the proportion is even higher at 92% and 8%. It fermented in stainless steel vats with natural yeasts,...
WA 91. The 2014 Hado wants to showcase the freshness and typicity of Tempranillo in the zone of Laguardia in Rioja, where Pujanza's vineyards are located. 2014 was an early and warm vintage, and the grapes comes from a diversity of plots in Laguardia. The wine is fermented (malolactic included) in stainless steel vats and matured in French oak barrels for one year. This year he used a lot of grapes from the Valdepoleo vineyard (he doesn't buy grapes, but he doesn't want to sell them, either), so the wine has more character. It's usually a more straightforward wine and it has more freshness, from a clay-rich vineyard; but here, the aromas are...
2016 not rated but 2013/14/15/17 all rated WA 93. This is the WA review of the 2015..... "The 2015 Ultreia St Jacques is the entry-level red for the Ultreia range and is amazingly good for the price. Produced from old vines, this is a serious wine, with juicy fruit, a fine palate and good freshness for the conditions of the year. They have included new vineyards that they have been working for the last four or five years, so they are able to bottle a little bit more wine. This is a great value. " LG Sept 2017. Ultreia St Jacques is the entry-level red for the Ultreia range and is amazingly good for the price. Produced from old vines, this is...
Among the 69 different plots of red varieties found in the Valquejigoso vineyard, the best plots are selected each year for the final blend of the V2. Located 45 kilometers south of Madrid, it borders on the La Mancha region. Each vintage, the varieties and their proportion used in the final V2 blend vary depending on the weather of the vintage and how each grape variety reacts in the vineyard. Only those varieties reaching a perfect ripeness are included in the final V2 blend, thus showing the utmost mineral expression of the soil and keeping the utmost expression of each specific plot where they come from. However, part of the blend, based...
Wine Advocate 96 points. The 2014 Valbuena, mostly Tempranillo with some 5% Merlot fermented by plot, making a selection from their 210 hectares of vineyards, and then matured in a combination of barriques and larger 20,000-liter oak vats. 2014 is a spectacular vintage of Valbuena, and it reminds me of the 2010, perhaps a tad more elegant and less powerful. It's expressive and has floral notes on the nose along with wild berries, herbs and a spicy and smoky touch that's nicely integrated. It has good complexity and nuance, and the palate is medium to full-bodied and intense, with pungent flavors and great length and persistence. Truly...
Wine Advocate 93+. Produced with 100% Tinto Fino or Tempranillo grapes in a modern and fruit-forward style with generous oak, the 2015 Alión is juicy and intense, cropped from a warm and dry year that delivered a 15% alcohol red that is voluptuous and hedonistic. It matured for 12 to 14 months in oak barrels, mostly French and mostly new. At first I found it quite ripe, with black rather than red fruit, a little earthy and with a touch of licorice and ink. The palate reveals abundant, slightly dusty tannins without the quality they had in 2014; it's a little dry on the finish, a riper and more powerful vintage of Alión. The nose improved...
Wine Advocate 94 points. I tasted the 2014 Macán once again, as they are holding the top wine to give it one more year in bottle before being released. It fermented in oak vats with inoculated yeasts and aged in new barrique for 16 to 18 months. They want to give this cuvée no less than three years in bottle. This 2014 was bottled in May 2016, not quite three years ago yet, but it can provide a good idea of the development the wine is going to have when it's released. It's evolving at a very slow pace; it's a tight red with plenty of tannins, and the time in bottle seems to be doing it good. There is concentration and power, as well as...
Wine Advocate 93 points. The entry level here is the 2015 Macán Clásico, pure Tempranillo from their 92 hectares of vineyards in the villages of Ábalos, Labastida, El Villar and San Vicente de la Sonsierra. It fermented in stainless steel after a cold soak, followed by malolactic partly in barriques and an élevage of 12 to 14 months in new and second use French oak barrels. This is the last vintage that was fermented in the old winery, but it has already finished its élevage in the new winery. They have much better facilities now, and they feel they have more precision from 2016 onward, as they have a great diversity of fermentation...
WA 93. The red 2016 Dido has the ripeness and depth of the 2015 but with extra freshness that makes it go an extra mile in length. It has the complex mix of grapes, mostly Garnacha with Syrah and perhaps 10% of Merlot and Cabernet Sauvignon, and the different soils, as it comes from different vineyards in different parts of the appellation. Some 60,000 bottles produced. LG Apr 2018.
Buy 6 or more and pay 65sgd/bottle. WA 95. The red flagship 2006 Viña Tondonia Reserva was inspired by the vineyards of the Médoc but produced with local grapes, 70% Tempranillo, 20% Garnacho, 5% Graciano and 5% Mazuelo, which achieved 13% alcohol in 2006. It always matures in used American oak barriques for some six years. The oldest of all the reds I tasted, it was also the one with more freshness, which speaks to the quality of the vineyard. This takes the lion's share of the 400,000 bottles the winery produces, with some 220,000 bottles filled over a period of 12 consecutive days in May 2014. LG Mar 2018.
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