93/100 Punkte Vinous, Jan 2016 (fermented in used 500-liter French oak barrels, with the malo occurring in used French oak barriques, where the wine then rested for 19 months before bottling): Bright violet color. Heady black and blue fruit aromas are complemented by suggestions of smoky minerals, cola and spicecake, with a peppery nuance adding lift. Smooth, concentrated and broad on the palate, offering sweet cassis, blueberry and bitter chocolate flavors and a subtle touch of candied violet. Velvety tannins give shape to a long, fruit-driven finish complicated by notes of allspice and mocha. These vines reportedly range in age from 50 to more than 100 years old.
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.
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