93/100 Punkte Robert Parker Jun 2015 Really showy and aromatic, the single-vineyard 2012 Trossos Tros Negre is pure Garnacha from plot called Mas de la Notaria in the village of El Masroig that has a combination of sand and chalk and is biodynamically farmed. The vineyard was harvested twice at different points of ripeness and therefore two separate batches were fermented. The wine matured in French oak barrels for 11 months but the oak is unnoticeable, having added to the slow oxygenation of the wine without imparting excessive aromas. The nose is a heady combination of wild flowers and blood orange peel, small wild red berries and some earthiness. The palate is medium-bodied, with very refined tannins and very good balance. Perhaps a little light for what you expect from the vintage, but this is subtle, elegant and drinks quite well already. It should also develop nicely in bottle for a few years. 1,210 bottles produced.
92/100 Punkte Wine Spectator Feb 2020 This white shows weight and heft, yet delivers balance and polish. Peach, pear, blanched almond and wet stone notes mingle over well-integrated acidity. Floral and citrus elements linger on the clean finish. Drink now through 2024.
93/100 Punkte James Suckling December 2016 This shows beautiful aromas of seaweed, black ink, rosemary and asphalt. Fresh blackberries, too. Full body, fine-grained tannins and a salty, iodine-like finish. A beautiful wine. Drink now.
92/100 Punkte Robert Parker Dec 2019 The second vintage of a selection of the best plot of Tempranillo in a given vintage, the 2016 Vendimia Seleccionada, was sourced from the Viñedo Turquilla (in 2015 it was La Mira), which is mentioned on the label. It fermented with their own strain of yeast and aged in new and used 50/50 French and American oak barrels for 12 months. 2016 was a very complete vintage, with quality and volume, which is not very common. There are some spicy and smoky notes, and there is good freshness in the palate, which is medium-bodied, with round tannins and very tasty flavors.
94/100 Punkte Robert Parker Oct 2016 The grand vin here is the 2013 Vall Llach Mas de la Rosa, which is from an ancient vineyard with a 70% slope on llicorella slate planted with Cariñena. They used 5% stems for the fermentation in 225- and 500-liter barriques and stainless steel with indigenous yeasts after a three-day cold soak. It underwent 17-19 days of fermentation with daily punching down of the cap and a post fermentative maceration of 12 days. The wine matured in new 225- and 300-liter French oak barrels for some 16 months. There's obviously superb fruit in here, but the extreme ripeness of the fruit and the creamy oak kind of hide the character of the wine. Having said that, I have noticed much better freshness in all these 2013s, and even some floral aromas fighting to come to the surface. This is a huge, bodybuilder of a wine in an XXL style. I have the feeling the fruit is capable of producing something a lot more elegant. This is very good in its style.
95/100 Punkte Wine Spectator Sep 30, 2018 This powerful red shows depth and harmony. The thick texture is supported by well-integrated tannins, delivering cassis, kirsch, menthol and cola flavors. Herbal and meaty notes add a savory element. You might call this Priorat on steroids, but this remains balanced and fresh. Drink now through 2033.
93/100 Punkte Wine Spectator October 2019 This red is rich and expressive, in a high-toned, racy style. The plush texture carries bold flavors of kirsch, plum pudding, dried fig and cocoa accented by licorice, graphite and garrigue notes. The big tannins are well-integrated, and balsamic acidity keeps this fresh. Verging on Port-like, deep and harmonious. Drink now through 2030.
93+/100 Punkte Robert Parker, October 2015 The very dry 2012 vintage produced a powerful 2012 Victorino. It's a pure Tempranillo, known here as Tinta de Toro, from ancient, head-pruned, ungrafted vineyards on clay-rich soils. Some ten separate plots contribute grapes to this wine. These old vines have very low natural yields, ten hectoliters per hectare in 2012. The destemmed grapes fermented with yeasts selected from their own vineyards and the wine matured for 18 months in brand new French oak barrels, where it also underwent malolactic fermentation. I found the 2012 very earthy with notes of graphite and hints of peat, as well as some balsamic aromas of menthol and licorice, and a core of black cherries and plums; the oak plays a secondary role in the shape of spices and neatly folds into the voluptuous fruit. The palate is medium to full-bodied with the gobsmacking balance of 2012, very fine tannins and great acidity that lifts the wine up, coupled with some heat from the alco
93+/100 Punkte Robert Parker Dec 2019 I also tasted the 2017 Victorino, from a year that was very different from the warm and dry 2017, as 2016 was cold and wet and saw a very late and slow picking because of the slow and late ripening of the fruit. Fermentation and élevage were the same (20 months in 100% new oak), so the differences are due to the vintage conditions. I was very surprised by this 2017 (as with the rest of the 2017s from this address), as I found a fresh and balanced wine, perhaps a little lighter, with round and fine tannins. There are still oak-related aromas and flavors, but there is less toast (they use a different toast for the barrels), and the wine should integrate it with a little more time in bottle. But it should be approachable while you wait for the 2016.