92/100 Punkte Parker May 2011 The 2008 Trossos Tros Blanc displays a similar aromatic and flavor profile but with slightly less concentration and length than the 2009. It will pair very well with rich fish and white meat courses.
92/100 Punkte Robert Parker October 2016 There's single vineyard white 2013 Trossos Tros Blanc Mas de la Notaría, Garnacha Blanca from an ancient 0.7 hectare plot in the village of Masroig. It was pressed after one day cold soak and the must put to ferment in two 500-liter French oak barrels where it was kept with the lees for eight months with very soft bâtonnage. It feels a little closed and backward, a serious white currently trapped behind the oak, with serious aromas and an even more serious palate; it has volume and clout, and is clean, precise and focused. Built for the long term. I think this will age magnificently in bottle. Only 770 bottles were filled in September 2015.
94/100 Robert Parker Jun 2015 Pure Cariñena from a low-yielding vineyard planted in 1911, the 2012 Tros del Clos was full-cluster fermented in open barrels with indigenous yeasts for 30 days with manual punch-down. The wine was matured in used French oak barrels for one year and bottled unfined and unfiltered. This is a serious and powerful Cariñena, showing a restrained character with those telltale earthy notes of iron, blood and tree bark, black fruit and some graphite. The palate is extremely balanced, has earthy tannins and mineral notes with good acidity and freshness. It is serious and has the elegant rusticity of Cariñena that should develop further in bottle. 1,458 bottles produced.
93/100 Punkte Parker Feb 2014 The 2011 Trossos Tros Negre is pure Garnacha from a single 85-year-old vineyard on chalky soils worked biodinamically. The wine is powerful and concentrated but has very good balance, with very good red fruit over a layer of cinnamon, vanilla and other sweet spices that should integrate with a little bit of time in bottle. The palate is medium-bodied, elegant and powerful, quite balanced and with good persistence, length and acidity. A powerful, tasty Garnacha. Drink 2014-2018.
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.
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.
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 Feb 2017 The 2014 Victorino was also bottled and ready for tasting. 2014 was harvested earlier than 2013, it was more of a 'normal' year and the gapes were picked between September 12th and 29th, with slightly higher yields at 16.5 hectoliters per hectare. The aging was shortened to 18 months, still in 100% new French oak barrels, where the wine also went through malolactic fermentation and was racked every four months. They also consider 2014 a cool vintage for the region, but clearly a tad riper than 2013. The fruit gravitates a little towards black fruit, quite spectacular and focused, with nicely integrated spices from the élevage. The palate is medium to full-bodied with fine-grained tannins, perhaps coated by glossier fruit that give it a little more volume. This is accessible already, but should improve in bottle.
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