90/100 Punkte Robert Parker Apr 2015 The entry-level red 2012 Pujanza Hado is pure Tempranillo from their own vineyards in Laguardia, fermented in stainless steel with indigenous yeasts and matured for one year in French oak. It has a clean, attractive nose with balsamic aromas, red and black fruit, spices and a hint of honey that are quite attractive and harmonious. The palate shows a similar character with a good balance between fruit, tannins and alcohol through the long and supple finish.
91/100 Punkte Robert Parker Aug 2016 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 fresher and more floral. The palate is lively, fine-grained and tasty. A very good showing for this wine.
93/100 Punkte Robert Parker Aug 2016 The 2013 Finca Valdepoleo is pure Tempranillo from a vineyard planted in 1973 at 630 meters altitude, located in the village of Laguardia, where the winery and all of their vineyards are located. 2013 was a rainy year with low temperatures in the spring. This wine fermented in small stainless steel tanks with indigenous yeasts and malolactic in those same vats, followed by 14 months in French barriques. This wine clearly shows the character of the vintage: light colored and very fragrant, with floral notes, a little atypical for Pujanza. Here they aimed for lower extraction because there was less ripeness and didn't want to extract any green notes. The palate is medium-bodied, with fine tannins and lively acidity, vibrant and lively. This is very drinkable, its freshness makes it ideal for gastronomy.
91/100 Punkte Falstaff September 2017 Sattes, funkelndes Rubin. Feine und klare Frucht in der Nase, nach Cassis, etwas Brombeeren und Rauch. Saftig in Ansatz und Verlauf, zeigt schöne präsente Frucht, öffnet sich mit feinmaschigem Tannin, feiner Schmelz.
91+/100 Punkte Robert Parker October 2017 Here is a new expression from Brancaia. The 2015 Cabernet Sauvignon opens to dark and exuberant fruit. The wine is layered and rich with a contemporary feel and personality. The bouquet delivers strong intensity but it never oversteps it varietal boundaries. It shows loads of rich and luscious black fruit with sweet spice and leather. I just love the texture offered here. The wine is powerful, yet exceedingly supple and and smooth at the same time. Fruit for this wine is sourced from Brancaia's property in Maremma on the Tuscan coast. Some 10,000 bottles were made.
92/100 Punkte Robert Parker, July 2016 A blend of Cabernet Sauvignon, Tannat and Nero d'Avola, the 2012 Tancredi is one of Sicily's most consistent red wines. It is soft and luscious with plenty of dark fruit and blackberry that is followed by black olive, caper and rosemary. There are balsam notes of cola and medicinal herb although they appear as distant accents. This edition is especially ripe and well concentrated. Tancredi is aged in oak for 14 months.
94/100 Punkte James Suckling Nov 2016 This is one of the best Vespas I have had in a long time. Medium-to full-bodied, linear and racy. Gorgeous and flavorful finish. Spice and almond undertones. Complex wine. Blend of chardonnay, sauvignon and picolit.
93/100 Punkte Robert Parker, May 2016 The 2012 Plus is another masterpiece from Bastianich. This is a sensual and mellow expression with generous tones of stone fruit, almond marzipan, toasted nut, honeysuckle and sweet apricot. Those varied aromatic elements are perfectly integrated and offer exceptionally smooth transitions. The wine is equally rich and powerful in the mouth with a dense texture and long persistence. Yet, the results never feel too heavy or thick. This is a bold and opulent wine that stays perfectly on track in terms of its overall balance. The grapes are air-dried for 30 days before being pressed.
95/100 Punkte James Suckling Nov 2016 This is insane. It's like putting cloves, white pepper and blanched almonds all in your mouth at the same time. Crazy. Full body, ripe fruit and a long and flavorful finish. Fantastic and electric. 100% friulano with 10% of this dried fruit. Best ever from here. Drink now.
90/100 Punkte Robert Parker Dec 2009 The NV Brut Excellence is a terrific effort at this level. A fragrant, open bouquet leads to deep, layered core of fruit. The wine shows gorgeous complexity, nuance and a multi-dimensional personality that is simply compelling. The Brut Excellence is 45% Pinot Noir, 13% Pinot Meunier and 42% Chardonnay. The significant presence of red grapes gives the wine much of its breadth and richness on the palate. This is Lot L745-1422, disgorged 1st week of December, 2008. Anticipated maturity: 2009-2014.
17/20 Punkte Vinum Dezember 2016 Verführerische, sehr reintönige, rauchig-fruchtige Aromatik; saftig und knackig im Mund, wenig und fest und lang, die Art von Champagner, die man bei jeder Gelegenehit öffnen wird.
94/100 Punkte Parker, Oct 2016 Similarly, the 2014 Planetes de Nin is a blend of Garnacha and Cariñena, but the percentages were reversed, 40% of the former and 60% of the later; they had taken some Garnacha for the amphora wine and therefore the Planetes has less of it. It's ripe, a little heady (15.5% alcohol) but with good freshness and acidity. It matured in two large oak foudres and amphorae for 17 months. It might not be your typical Porrera, because it's certainly a lot more elegant, perfumed and refined. The palate is equally elegant, with subtle minerality and great freshness.
95/100 Punkte Falstaff Feb 2015 Etwas Holz und Buttercreme. Ein klein wenig Hochreife darin. Auch Tabak und erste Andeutungen von Kräuterwürze. Druckvoll und weit ausgreifend am Gaumen. Viel Saft und weitmaschiges, mürbes, poliertes Tannin, das auf der alkoholgetragenen Grundlage fast verschwindet. Unauffällige, aber mit großer Frische tragende Säure, mittlere Dichte der Frucht, mineralischer Nachhall. Trockenes Finale. Große Eleganz (im Sinn von Abrundung).
94/100 Punkte Robert Parker Oct 2014 A landmark wine on all levels, the 2011 Il Blu really seems to love the heat of the vintage. Barbara Widmer says that heat spikes followed by intermittent cool spells helped to establish complexity in her wines. Il Blu is 50% Sangiovese, 45% Merlot and 5% Cabernet Sauvignon. The nose is painted in broad strokes of espresso bean, black cherry, baking spice and moist tobacco. The mouthfeel is infinitely soft and supple.
18/20 Punkte Vinum Oktober 2016 Charakterwein mit Noten von reifen Brombeeren, Kirschen und Pflaumen. Dazu edles Holz, ein Hauch Tabak. Finesse, Kraft und Struktur am Gaumen. Vibrierende Säure und feinkörnig eingebundene Tannine verleihen Schmelz und Länge. 2016 bis 2025.
93/100 Punkte Robert Parker Dec 2013 The 2011 Norte is sourced from a 2.7-hectare vineyard called San Roman planted with Tempranillo at 720 meters altitude, which is pushing the envelope a bit too much for the ripening of the grape in Laguardia. Norte is like its nickname because there is a high north wind in the vineyard. The oak is still in the foreground, which is understandable because the wine was bottled just one and a half months ago and some 30% of the barrels used are new. The toasted and smoky notes give way to fresh fruit aromas and then the palate reveals a powerful, but at the same time, elegant wine that is somehow austere, mineral, with good tension. It will need some time to achieve a better integration of the oak, but it should develop very nicely. A modern Rioja that whispers? Drink 2016-2026.
94/100 Punkte Robert Parker, Apr 2015 The 2012 Pujanza Norte may well be the best vintage for this pure Tempranillo from a 2.7 hectare single vineyard on shallow clay and chalk soils at 720 meters altitude. The wine fermented in stainless-steel vats with indigenous yeasts where it went through malolactic and then matured for 16 months in French oak barrels. The nose is subtle, elegant and perfumed with aromas of violets and lilies, ripe strawberries and raspberries and spicy nuances. The palate is equally harmonious and shows juicy tannins, very good acidity and freshness, plus superb overall balance. It ends very tasty, long and with a chalky minerality that sticks to your teeth. It's accessible now, but it should gain in complexity in bottle and improve and age for a very long time. Superb modern/classical Tempranillo. 10'000 bottles produced.