92/100 Punkte Robert Parker June 2019 The red 2017 Horizonte de Exopto is a traditional blend of Tempranillo with 10% each Garnacha and Graciano, but now not all of grapes come from the village of Ábalos#since 2016, they have added two plots in San Vicente de la Sonsierra. The destemmed and lightly crushed grapes fermented in concrete vats with indigenous yeasts, and the wine matured 50/50 in 600-liter demi-muids and 225-liter barriques for one year. The wine is surprisingly fresh, expressive and aromatic and has a touch of black pepper, perhaps because there are more grapes from higher-altitude vineyards that didn't suffer the frost, and the result might be fresher than some wines from 2016 or 2015. The move to bigger barrels and less oak seems to have paid back with much better integration of the wood and additional nuance. A great effort for the vintage and a bit of a surprise#lighter and less concentrated but more drinkable. 9,000 bottles were filled in November 2018.
94/100 Punkte James Suckling, July 2019 This is a beautiful play between fresh blackberries, violets and lavender and dried meat, vanilla and spices. Iodine, licorice and tar all in there, too. Full body, muscular yet grainy tannins and layer after layer of plush fruit, wrapped up neatly in tangy acidity. Drink in 2022.
95/100 Punkte Falstaff, Februar 2017 Dichtes, undurchdringliches Rubin-Violett. Eröffnet mit betont würzigen Noten, nach Stangensellerie, etwas Lorbeer und Efeu, dahinter satte dunkle Frucht. Würzig und vielschichtig am Gaumen, zeigt Noten nach Maulbeere, dann Kardamom und Lorbeer, etwas weißer Pfeffer, viel saftige Frucht, breitet sich lange aus, kerniges Tannin.
95+/100 Punkte Vinous Oct 2016 The 2013 Il Caberlot (Magnum) is a super-classy vintage of this Tuscan thoroughbred. Bold, pungent and intensely aromatic, the 2013 exudes richness and intensity, but in a gracious, mid-weight style. Black cherry, plum, sage, menthol, licorice and smoke meld into the unctuous, super-refined finish. This is one of the most impressive young Caberlots I have tasted.
97/100 Punkte Falstaff Feb 2020 Funkelndes Rubinviolett mit schwarzem Kern. Duftet nach frisch zerstossenem Pfeffer und Kardamom, etwas Efeu und im Hintergrund viel Gewürznelken, dunkle Beeren. Wild und herzhaft am Gaumen, zeigt sich überaus lebendig, kraftvolles, dichtes Tannin, gut einbettet in den Rest, sehr eigenständiger Wein mit wilder Würze.
96/100 Punkte Robert Parker August 2019 The 2016 Il Caberlot is a dark, spicy and intense wine that pricks the tongue with its freshness and its thickly concentrated fruit. The bouquet peels back with thick layers of blackberry, spice, leather and campfire ash. Those aromatic elements are all extreme, but they ultimately fit together with extreme precision. The wine offers just a hint of the pyridine, or green aromas you might expect of Cabernet Sauvignon, with plenty of the darkness and dimension you get with well-managed fruit harvested at optimal ripeness. The wine is fermented in steel and then aged in barrique (of which 80% are new) for 22 months.
96+/100 Punkte Robert Parker September 2019 A blend of 40% Cabernet Sauvignon, 40% Petit Verdot and 20% Cabernet Franc, the 2016 Ilatraia is a terrific, full-bodied expression from Tuscany. If you love this combination of full-throttle grapes, I suggest you try this rendition. It tends to be more delicate and nuanced at the edges compared to a similar blend from a New World wine region, like say, California. The wine is contoured and full but never heavy. Indeed, the aromas of blackberry, spice and tar remain surprisingly fresh and bright. This is a big wine to be sure, but there is a lot of tonic energy packed tight within.
94-95/100 Punkte James Suckling September 2017 A firm and silky wine with creamy texture and lovely dark fruit. Medium to full body. Very intense and not shy in terms of pretty fruit. A blend of cabernet sauvignon, petit verdot and cabernet franc.
92/100 Punkte Robert Parker August 2019 The 2011 Julian Reynolds Grande Reserva is an equal blend of Cabernet Sauvignon and Alicante Bouschet, plus 20% Syrah, rather different than last year's. It was aged for 18 months in 70% new French oak and comes in at 14.5% alcohol. At this point in the wine's life - this late release is a current release#this seems refined and velvety with a medley of flavors ranging from beef to lead on the finish. Its balance and its graceful demeanor are probably the best features, especially as it delivers nuanced flavors all the while. It is persistent and long on that flavorful finish. It always seems pure and fresh. This should be a pleasure to drink. There were 13,000 bottles produced.
95/100 Punkte Falstaff August 2019 In der Nase kompakte Aromatik. Dunkle Beeren, Kirsche und würzige Anklänge. Am Gaumen elegante, saftige Säure, fein gewobenes Tannin und klare Frucht. Wirkt kräftig, aber niemals überladen. Ein vibrierender, purer Garnacha.
97/100 Punkte Robert Parker April 2020 The more delicate, ethereal and fine 2016 La Dama is also pure Garnacha from old head-pruned and dry-farmed vines from different plots in the village of San Martín de Unx on limestone-rich soils. The vines are worked organically and biodynamically, and the fermentation and work in the vineyard is with the natural yeasts and with as little intervention as possible, as they want to express the place and the conditions of the year. 2016 was a cooler year with good rain, perfect and slow ripening of the grapes that kept good acidity. The wines are fresh, floral and expressive, especially this one#it exploded with aromas of violets as I pulled the cork and decanted the wine. This has to be the most delicate, ethereal and mineral vintage of La Dama so far. It's subtle and harmonious, like a watercolor (Elisa was talking about Monet); it was expressive when opened and then closed down and was slow to open up in the glass. It's nuanced and complex, w
93/100 Punkte Robert Parker, September 2019 This expression of northern Italy's popular Lagrein grape by Cantina Produttori Bolzano shows a more pronounced mineral note that reminds you of the white calcareous rock that makes up the special geology of the Dolomites. The 2017 Alto Adige Lagrein Riserva Taber benefits greatly from that mineral signature. It adds focus and dimension to a grape that tends to offer inky crème de cassis and blackberry syrup that needs a little holding back at times. Recognizing those smaller aromatic details is not always easy with this variety. This expression is more contoured and ultimately elegant as a result. This is a terrific rendition of the not-always-easy Lagrein grape.
93/100 Punkte Robert Parker August 2019 The most approachable of the reds is the young 2018 Les Crestes, produced with fruit from their younger vines. The fact that this is mostly Garnacha also adds to the (relative) lightness and drinkability in a cool-ish year like 2018, and it has more red fruit and fantastic freshness, with fine tannins and very integrated oak. It was bottled in June 2019 after eight months in French oak barrels.
92/100 Punkte Robert Parker August 2016 Carmelo Bonetta is a Sicilian renegade. His radiant personality doesn't just fill a room: It fills a stadium. It is always a pleasure to recognize that exuberance and good cheer in the wines of Baglio del Cristo di Campobello. The 2013 Sicilia Nero d'Avola Lu Patri is a dark and rich red wine with pretty concentration and loads of dark blackberry, cherry and plum. Those generous fruit tones are matched by oaky flavors of vanilla and exotic spice. There's a bit of red earth and dark mineral in there as well. The wine is soft and velvety in texture.
93-94/100 Punkte Robert Parker Feb 2020 The 2018 Malanser Pinot Noir Selvenen is from a plot planted with younger French clones and 52-year-old Swiss vines. Compared to the Fidler and the Michel, this is another world in terms of flavors and texture. The Selvenen is far behind in its development to those and opens with a deep, pure and spicy, darker-toned and more toasty bouquet of black cherries and crushed black pepper. Silky, round and elegant on the palate, this is a full-bodied, intense, even juicy but tightly structured Pinot with a ripe fruit complex and firm tannins that possibly also come from the oak barrels that are still present here. The finish is tight, concentrated and very long, revealing tension, energy and a stormy youth. Tasted as a sample in February 2020.
93/100 Punkte Wine Spectator, November 30, 2017 This generous red delivers rich flavors of blackberry, currant, toast and mineral, which are harmonious over the well-integrated tannins, showing firm acidity for balance and a long finish of spice and smoke. Not showy, but deep and alluring. Drink now through 2030.
94/100 Punkte Robert Parker Oct 2015 The other single-vineyard Tempranillo is the 2011 Malleolus de Sancho Martín, always the more backward of the two. It is sourced from a small (0.84-hectare) single plot of vines planted in 1964 on chalk soils that provide more austere wines. It went through malo in French barriques, better suited for wines from chalky soils. Like the rest of the top of the range, it matured in French oak barrels for some 18 months before bottling. Although it feels a little reticent, it slowly develops notes of minerals, red and black fruit, spices and nicely integrated oak. The palate also shows good integration, balance and elegance, with chalky tannins that are very fine and a finish where the oak-related flavors are intermixed with subtle minerality, giving it a little salty sensation. It will be much better with some time in bottle. Only 2,500 bottles produced.
92/100 Punkte James Suckling, July 2019 Impressive, ripe dark fruit and stones. A very deep, rich and juicy feel here with dark plums and ripe, succulent berries. The palate has a very succulent and focused feel with a fresh, fleshy finish. Bold style. Drink or hold.
97/100 Punkte Robert Parker April 2018 The Nit de Nin family has grown with the addition of a new vineyard. The wine produced since 2003 comes from Mas d'en Caçador#this was always named on the label, but it is now also specified in the wine name to distinguish between the new vineyard. The 2015 Nit de Nin Mas d#en Caçador comes from the vineyard mentioned in the name, a famous place in Porrera planted with old vines of Garnacha Negra, Garnacha Peluda and Cariñena. It fermented in an oak vat with indigenous yeasts and matured in a similar vat for 18 months. It's heady and ripe, exuberant and very open, a hedonistic, round and lush wine. The palate reveals very fine tannins and great harmony.
98/100 Punkte Robert Parker August 2019 The 2016 Nit de Nin Mas d#en Caçador was produced with grapes from 78- to 113-year-old vines in the Mas d'en Caçador vineyard in Porrera. It's a blend of Garnacha Negra, Garnacha Peluda and Cariñena with some 5% white grapes. It fermented with full clusters and indigenous yeasts in a 3,200-liter oak vat and matured in a similar 2,700-liter oak vat. It has great balance and is ripe and Mediterranean, without any excess; it's incredibly elegant and has character. In a way, it makes me think of a classical Châteauneuf, with fine tannins and subtle minerality. 4071 bottles and 60 magnums were filled in April 2019.
94+/100 Punkte Robert Parker Dec 2019 The 2017 Nossa Calcário red is a Baga (although in the past, I've been told that among the old vines there are tiny amounts of other varieties) from three vineyards with an average vine age of 80 years, aged 18 months in mostly used French oak (but one 2,000-liter Slavonian cask). Soft and understated on opening, this is a wine that needs some time in the glass to show what it has. It is easy to take a quick taste and wonder where everything is. This is often subtle, but it is eventually so persistent that it makes you notice its virtues all the time. Come back in an hour. The wine expanded in the glass and developed more power while it dribbled terrific fruit over the palate. It is relatively sexy for a Baga, and it was better the next day, fleshing out and seeming even richer. The Baga here never seems terribly rustic, as it can often be. The texture is pure velvet.