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