92/100 Punkte Robert Parker Oct 2016 The only white produced at Vall Llach, the 2014 Aigua de Llum, is mainly Viognier complemented with other local grapes, some 15% Garnacha Blanca and 5% made up of Picapoll, Macabeo, Moscatel and Escanyavella. This is not a shy white, as it packs 15.5% alcohol, with low-ish acidity and a round and lush mouthfeel. Half of the Viognier fermented in new 300-liter French oak barrels and the rest in stainless steel, like the other varieties, which were later transferred to new 225-liter barriques where the wines aged for some four months. This is often my favorite wine from the winery, as it's the more drinkable one. Only 986 bottles were filled in June 2015.
92/100 Punkte James Suckling December 2016 A deep and intense nose of fresh blackberries, currants and cherries as well as a fresh herbal character. Full-bodied and velvety with juicy, fine-grained tannins and a long, ripe and citrusy finish. Lots of grape-skin undertones. Drink now or hold.
92+/100 Punkte Robert Parker Nov 2015 Even more powerful and rich is the 2013 Almirez, an opaque purple wine made from 100% Tinta de Toro from vineyards planted at 2,300 feet (the highest in all of Toro). The wine has a fabulous opaque purple color, notes of blackberry, blueberry and cassis, licorice, graphite and truffle. Deep, rich, full-bodied and powerful with moderate tannin, this wine was aged 12 months in about 30% new French oak. Drink it over the next decade.
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.
94/100 Punkte Robert Parker, May 2016 There is a white produced with Viura grapes that is only produced in cold vintages, which is exactly what the name of the 2013 Añadas Frías means. The grapes are sourced from a 1.5 hectare plot at 600 meters altitude of clay and limestone soils. It fermented in new 500-liter French oak barrels. The analytical data show figures more common in Chablis than in Rioja; the wine has a pH below three and there's no natural way the wine goes through malolactic. The nose showed intense iodine aromas and diesel-like notes, highly mineral, with a notable absence of fruit and oak. The palate is also soil-driven, with very chalky tannins and effervescent, citrusy acidity. It has a tremendously tasty finish, almost salty. This is one of those whites that feels like it was produced with stones rather than grapes. This should age in bottle forever. 1,476 bottles produced and filled in March 2015. This wine has only been released in 2007, 2010 and 2013, really
96/100 Punkte Robert Parker Dec 2013 The 2010 Aurus is what De Gregorio considers the golden formula (aurus is gold in Latin) for blending 85% Tempranillo and 15% Graciano from a number of head-pruned vineyards in Briones averaging 60 years of age, which fermented in French oak vats, carried out its malolactic fermentation in new French oak barrels, and completed its upbringing over two years with rackings every four months before being bottled unfiltered and unfined. The difference here is that these are north-facing vineyards, with clay and gravel soils that produced austere wines. This is a much more serious wine, closed in the nose, elegant, su btle, with balsamic notes, mint, more mineral than fruity (produced with stones instead of fruits, I joked, but in a way it was true!). The palate reveals a tight, compact wine, with fine-grained tannins, straight and vertical, with great acidity and a mineral finish. 2010 is a superb Aurus! Drink 2016-2030.
93/100 Puntke Parker Aug 2012 The 2008 Aurus is a blend of 85% Tempranillo and 15% Graciano from 60-year-old vines around Briones that are aged for 24 months in Troncais new oak barrels. It has a supremely refined, feminine bouquet that unfurls nicely in the glass: creme de cassis, blueberry, crushed stone and a faint tang of marmalade. The palate is medium-bodied with fine, powdery tannins over-layering dense blackberry and raspberry fruit that gently builds to a spicy, well-defined finish with cocoa lingering on the grippy aftertaste. Drink 2015-2025
89/100 Punkte Robert Parker, Aug 2016 The entry-level red is the 2015 Bozeto de Exopto, a blend of 50% Garnacha, 40% Tempranillo and 10% Graciano from a warm, Mediterranean vintage that favored the Garnacha in a way similar to 2012. The Garnacha and Graciano come from Alfaro in Rioja Baja, and the Tempranillo from Ábalos in Rioja Alta. It fermented in a combination of stainless steel, cement and oak vats, and the élevage was also mixed--the Garnacha in cement and the Tempranillo and Graciano in oak, mostly well-seasoned barrels, but part of the Tempranillo was kept in the oak vats. There are notes of Mediterranean aromatic herbs, esparto grass and ripe plums, a year where Garnacha seems to take the lead. They got very healthy grapes, with notes of blueberries and violets, quite exuberant. The palate is juicy, extremely tasty, with fine tannins and good balance. This is a supple, exuberant red, very hedonistic, open and fruit-driven, reflecting the style of the year. 2014 and 2013
90/100 Punkte Vinous, May 2017 (fermented in concrete vats and aged for six months in a combination of concrete tanks and neutral French oak barrels) Lurid ruby. Spice-accented cherry, raspberry and licorice scents are complemented by a suggestion of cracked pepper. Juicy and appealingly sweet, offering red berry and cherry compote flavors that tighten up slowly with aeration. Shows very good energy and lift on the clinging finish, which features fine-grained tannins and a suggestion of bitter cherry.
90/100 Punkte Robert Parker Feb 2018 The fresh and fruit-driven 2016 Bozeto de Exopto is a blend of 50% Garnacha from Monte Agudo in Alfaro, 40% Tempranillo from Ábalos and 10% Graciano, also from Alfaro, to provide acidity and freshness. The destemmed but uncrushed grapes fermented with indigenous yeasts at controlled temperatures in stainless steel, concrete and oak vats. The different grapes were aged separately for seven months, the Garnacha in concrete, some Tempranillo in oak vats and the remaining Tempranillo and Graciano in well-seasoned, neutral barriques. It's a fruit-driven, slightly grapey red, and this cuvée, with its high percentage of juicy, round and ripe Garnacha, has more of a Mediterranean character. 2016 was a high-yielding vintage, perhaps more so for Tempranillo. This is precise and clean, everything seems to be in its place, and the wine has settled with some time in bottle. 75,000 bottles were produced, bottled in two lots with the same blend within one mon
92/100 Punkte Robert Parker Feb 2014 The 2005 Brut de Brut Gran Reserva Brut Nature, a blend of 55% Xarello and 45% Macabeo, aged for 88 months in bottle, might be just going through a difficult phase, and does not say much. You need to pull it to get shy aromas of spices, yeasts and toasty bread intermixed with some notes of apples and fennel. It also feels quite compact in the palate with very small, well-integrated bubbles and a thin, persistent acid spine. Drink now-2017.
92+/100 Punkte Robert Parker Oct 2016 The 2007 Brut de Brut Gran Reserva Brut Nature is sourced from a single vineyard, the Finca Serral del Vell, which appears on the label since 2006. It was approximately equal parts of Xarello and Macabeo. 2007, contrary to what happened in many other regions throughout Spain, was a warmer and drier year than 2006, and the wines are generally riper. I found more developed balsamic aromas, notes of camphor and bay leaf, but it might be because the bottle I tasted was disgorged after 96 months in bottle. However it was amazingly fresh, no doubt because of the low pH (3.06).
18/20 Punkte Vinum Sehr feingliedrige Nase mit Noten von reifen exotischen Früchten, Mandarinenschale und Kamilleblüten. Kräftige, fast burschikose Perlage, feiner, leicht herb-süsser Touch von Mandeln, Pfirsich und weissen Blüten. Reifer und samtig-cremiger Cava mit Rückgrat und Struktur. Sehr eigener charakterstarker Stil, immer etwas Grapefruit mitschwingend.
94/100 Punkte Robert Parker Oct 2016 The 2005 Reserva Particular de Recaredo was disgorged after 119 months in the bottle with the lees. This cuvée is a blend of 55% Xarello and 45% Macabeo from vineyards exceeding 50 years of age. All vineyards are organically and biodynamically farmed. The Xarello fermented in oak barrels and the base wine was put to referment in bottle with a cork stopper. This wine wants to keep the traditional blend of approximately same amounts of Xarello and Macabeo, which is more accessible and open, more aromatic than a pure Xarello. It might have had a little reduction, mineral perhaps, reminiscent of the diesel tones found in some Riesling. There are subtle smoke notes, yeasts, bread dough and baked brioche, incredibly subtle and elegant. 2005 was a warm and ripe year, but this wine is balanced and fresh, with a powerful palate and very tasty, with lively acidity that makes you salivate.
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
95/100 Punkte Robert Parker Jun 2015 It's difficult to live up to the 2001, and even more in a torrid vintage, but still the 2003 Turó d'en Mota is a superb effort, a real triumph over the conditions of the vintage. Fine bakery aromas, faintly smoky, perfumed with some balsamic aromas of camphor and petrol, but no traces of heat anywhere. The wine was disgorged after more than 10 years in contact with the lees and no matter how elegant this is, it has the clear signature of the place and wouldn't be mistaken for Champagne. It's clearly a very elegant Cava, but showing its rustic side, the character of the place where the pure Xarello grows on the old vines planted on very chalky soils. Really lovely, tasty Cava, superb, not only in the context of the vintage, but also in the context of all sparkling wines in the world! 3,378 bottles produced.
92/100 Punkte Wine Spectator, November 30, 2017 Firm and balanced, this red has a sleek texture, with restrained but harmonious flavors of black cherry, licorice, mineral and smoke. Well-integrated tannins impart backbone, while balsamic acidity keeps this fresh. Drink now through 2025.
92/100 Punkte James Suckling, July 2017 Lots of blackberries and blueberries and mineral undertones. Some touches of grape skin. Medium to full body, chewy tannins and flavorful finish. Needs a year or two to soften. Drink in 2019.