92/100 Punkte Vinous Sep 2014 (all tempranillo; aged in French oak for 30 months): Inky ruby. Cassis, blackberry, licorice and dark chocolate aromas are complicated by notes of vanilla, cracked pepper and woodsmoke. Juicy, penetrating and quite primary, offering sweet dark berry, mocha and black pepper flavors sharpened by peppery spices and smoky minerals. Shows very good concentration with no excess weight and finishes sweet, gently tannic and long, leaving a sexy berry compote note behind.
91/100 Punkte Robert Parker, 28th Oct 2016 I tasted two vintages of a wine that was traditionally called Brut Nature, but as all of their Cavas are Brut Nature, it was renamed in 2008 to terroirs, starting with the 2010 Terrers. It is the product of a myriad of their own vineyards in the Alt Penedès zone. By 2010, they were already applying biodynamic preparations and left a cover crop to compensate a wet season. It's a blend of 52% Xarello, 44% Macabeo and 4% Parellada with some 9% of the wine matured in barrel for a short period of time. This is the only wine where they use Parellada grapes, which have been reduced more and more, because they believe it needs higher altitude than where they were in their vineyards. This is open, aromatic and developed, with balsamic notes, even hints of camphor, yeasts and smoke. The palate is soft and creamy, quite balanced, with integrated acidity. It was disgorged after 61 months in bottle. They went biodynamic in 2009 and this is the first v
89/100 Punkte Robert Parker, Oct 2015 The 2014 Hito is an affordable young Tempranillo aged in barrels for eight months. Here they search for the expression of the fruit, a Tempranillo from a cool, high altitude zone of Ribera del Duero. The nose is quite showy and perfumed, mixing notes of violets and cherries with some roasted undertones, spicy, a little herbal, developing aromas of ash and incense with time. It's medium-bodied with a soft texture, and tender with polished tannins and moderate acidity, velvety, easy to drink. A benchmark Ribera at a very attractive price. 300,000 bottles produced.
90/100 Punkte Vinous Dec 2015 Bright purple. Lively and spicy on the incisive nose, displaying intense black and blue fruit and floral scents and a hint of minerality. Silky and focused on the palate, offering bitter cherry and berry skin flavors that deepen slowly with aeration. Closes silky and long, with gentle tannins adding shape and grip. This elegant wine drinks surprisingly well now after being open for an hour or so.
92/100 Punkte James Suckling, December 2016 A deep and beautiful nose of ripe strawberries and hints of dried flowers and soft spices. Medium-bodied with medium, juicy and soft tannins and a long, fresh and fruity finish. Drink now.
92/100 Punkte Robert Parker Oct 2015 The top of the range in the Cepa 21 project is the 2011 Malabrigo, pure Tempranillo from a cold, north-facing vineyard planted some 20 years ago that seems to have taken the oak better than the Cepa 21. Perhaps the cooler vineyard, with a little less alcohol, has provided a better counterbalance to the élevage. The wine went through malo and 18 months upbringing in French oak barrels. Even though, the nose is eminently balsamic, with smoky bacon and roasted notes, hints of peat and graphite intermixed with dark berries. A modern Ribera, ripe, and nicely oaked with a full-bodied palate where there is good balance between tannins and alcohol, keeping enough freshness. 5,000 bottles produced.
93/100 Punkte Vinous Dec 2015 Glass-staining ruby. Potent, spice-accented aromas of ripe black and blue fruits, candied flowers and smoky minerals, with a smoky mineral quality emerging with aeration. Sweet, expansive and seamless on the palate, offering intense black raspberry and lavender pastille flavors and a touch of peppery spices. Stains the palate on the impressively long finish, with supple tannins adding shape and grip. This wine went through malo in new French oak casks and was then aged for 18 months in another set of new French oak barriques.
93/100 Punkte Robert Parker Oct 2016 Their village wine, the 2013 Porrera, also packs a bang with its routinely 15.5% alcohol and low acidity. It's mostly Cariñena with 28% Garnacha from old slope vineyards on slate soils. The wine fermented in a mixture of oak barriques and stainless steel, and the Cariñena matured in brand new French barriques while the Garnacha was kept in larger, 1 ,500-liter oak foudres and terracotta amphora for some 14 months. It's quite ripe, and slightly spirity, with aromas of macerated bark, fruit and plenty of spicy oak, but with some distant violets and something that reminded me of the aromatic profile of Touriga Nacional. The palate shows a lot more of the effect of the oaking, with abundant, dusty and slightly drying tannins, but there is nice fruit and good freshness underneath. This has a defined profile, so it's aimed for people who like very ripe and powerful reds and are tolerant to oak. It will improve with time in bottle.