93/100 Punkte Robert Parker August 2017 A champion in quality-to-price ratio, the red 2013 Lalama wants to replicate the traditional wine produced as a field blend that is mostly Mencía with some 10% a myriad other varieties#Brancellao, Mouratón, Sousón and Garnacha Tintorera#from many different vineyards on different soils, altitudes and expositions. The destemmed and crushed grapes fermented in 2500-3500 and 4500-liter oak vats with indigenous yeasts followed by malolactic in 300-liter barriques where it was kept for 13 months followed by a further seven months in oak vat. It has an explosive and captivating nose, an explosion of wild berries and herbs, with just a creamy touch and some spices. It's redolent of acid berries, with an electric-like sensation in the palate revealing great freshness, focused flavors, very fine tannins and a clean, long and refreshing finish. This is plain delicious<(>,<)> the best Lalama I remember. 65'0 00 bottles produced. This combines quality, p
91/100 Punkte Falstaff Juli 2017 Mittleres Rubingranat, violette Reflexe, breiter Wasserrand. Ein Hauch von Himbeerkonfit und frischen Preiselbeeren, ein Hauch von Limette und Minze unterlegt. Wirkt leichtfüßig uns saftig, rotbeeriger Touch, präsente Tannine, salzig-mineralischer Abgang, dezente Süße im Nachhall, bereits gut entwickelt.
92/100 Punkte Robert Parker April 2018 Grapes from younger vines are used for the 2016 Les Crestes, which is also released earlier. It's a blend of Garnacha with 20% Cariñena and 10% Syrah matured in second use French oak barrels for eight months. 2016 was a dry growing season saved by a cooler September with some rain, which resulted in a relaxed and long harvest of grapes with good ripeness and acidity. It's young, tender and aromatic, a gentle Priorat with a juicy palate and a fresh personality. Really attractive and pleasant.
92/100 Punkte Falstaff Weinguide 2017/18 Leuchtendes, sattes Rubin. Intensive, ansprechende Nase mit satten Noten nach dunklen Ribiseln, Brombeeren und Rosen. Am Gaumen viel saftige Frucht, Cassis und Brombeere, entfaltet sich mit geschliffenem, dichtem Tannin, im Finale sehr geschmeidig.
93/100 Punkte Robert Parker April 2018 The 2014 Salanques is a blend of 65% Garnacha and 25% Cariñena from vines averaging 70 to 80 years of age and 10% Syrah from 14-year-old vines. The destemmed grapes fermented in stainless steel with neutral yeasts, and the wine matured in 50/50 new and second use French oak barrels for 14 months. It shows very well, with contained ripeness and a mineral, iron-like sensation and some notes of flowers and wild herbs. It has a medium-bodied palate with great freshness and a core of acidity that lifts it up. A powerful yet fresh and balanced Priorat.
92+/100 Punkte Robert Parker April 2018 A similar blend of 65% Garnacha, 25% Cariñena and 10% Syrah resulted in a 2015 Salanques with higher ripeness and notably lower acidity, reflecting a much warmer and drier year. It's ripe and with lots of earthiness, mineral and characterful, with ripe fruit without excess, elegant tannins and a polished, sleek texture within the rusticity of the zone.
92/100 Punkte Falstaff Juli 2017 Dunkles Rubingranat, violette Reflexe, dezente Randaufhellung. Reife Herzkirschen, feiner Nougat, ein Hauch von Brombeerkonfit, feine Edelholzwürze, einladendes Bukett. Komplex, saftig, feine schwarze Kirschenfrucht, gut integrierte Tannine, mineralisch und anhaftend, zitroniger Touch im Nachhall, ein eleganter Speisenbegleiter mit Reifepotenzial.
93/100 Punkte Robert Parker Apr 2016 The difference in ripeness between 2011 and 2012 is quite obvious when you put your nose in the glass of their the top red 2012 Lacima, pure Mencía with a similar vinification and élevage as Lalama, always with natural yeasts. This wine is always oakier than Lalama, as all the wine fermented in 500-liter open top barrels (and no foudres), and was aged exclusively in barrique for 19 months (instead of having some time in oak vat like Lalama). That's why it's a little surprising to see a younger vintage, the wine being released before Lalama. But anyway, the palate has a creaminess that makes it very approachable, combined with good acidity that provides freshness. There is a little bit of a lactic touch in the nose, too, combined with the core of red fruit aromas and some sweet spices (cinnamon). This could be drunk now, but I'm sure it will show even better in a few months.
92+/100 Punkte Robert Parker August 31, 2017 The grapes from the older vineyards are selected to produce the red cuvée 2013 Lacima, which is from different vineyards and with a breakdown of approximately 75% Mencía, 20% Brancellao, 3% Mouratón and 2% Sousón. It fermented in open top 500-liter French oak barrels with indigenous yeasts and punching down of the cap and then was transferred to 300-liter barriques for malolactic and 16 months aging. The élevage was completed with a further five months in one 3,500-liter oak vat. It felt riper and oakier than the Lalama#a constant across vintages#with spices, toast and smoke intermixed with darker cherry flavors. The palate is medium-bodied, with more weight and denser, keeping its poise and balance, with some dusty tannins and oak-related flavors in the finish. It might need some more time in bottle to better integrate the effect of the élevage. 4,600 bottles produced. It's been in bottle since 2015.
18.5 Punkte Vinum Mai 2017 Hierfür wurden 50 bis 100 Jahre alte Mencia-Stücke von sandigem Boden mit einem Zehntel Brancellao assembliert. Duftet sehr intensiv nach frischen Erd- und Himbeeren, Gewürzen und Tabak. Köstliche Frucht am Gaumen, komplex, mineralisch, sehr lang und elegant. 2017 bis 2033.