91/100 Punkte James Suckling November, 2016 Shows so much intensity of salty fruit and plenty of lemon rind, too. Medium body, lots of energy and a flavorful finish. This is a blend of grillo and insolia.
91/100 Punkte Robert Parker Jun 2015 Last year I tasted an older vintage of their white, and this time I encountered the 2013 Aigua de Llum, an unusual blend of 80% Viognier (from the Mas d'en Porrera estate) that is a blend of 15% Garnacha Blanca and a 5% made up of Macabeo, Escanyavella and Moscatel. Right now the élevage dominates the nose and the aromas of exotic fruits and syrup are in the background. Even in a cooler vintage like 2013 this wine reaches 15.5% alcohol so it comes through as a warm, Mediterranean effort that is quite well-built and offers very ripe flavors and even developing some honeyed notes. This might not be as long lived as the fantastic 2006. This vintage produced 1,365 bottles.
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, October 29, 2015 A wine with depth, beauty and balance. Full-bodied, fruity and flavorful. So much going on here. A beautiful and exciting wine. A pure catarratto. Drink now.
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
90-92/100 Stephen Tanzer Jul/Aug 14 (these 60-year-old vines were the first to be picked in 2013): Pale, green-tinged yellow. Musky, precise aromas of pineapple, grapefruit and white flowers. A rich, ripe fruit bomb on the palate, with citrus and pineapple flavors showing lovely vivacity and lift without any hardness. Really spreads out and glistens on the back end, leaving behind a strong impression of dry extract and a suggestion of candied lemon peel. Impressive volume here: the crop level was barely 30 hectoliters per hectare, according to Billaud, who will bottle all of his premier crus in July and September. Billaud noted that fruit is very important for Vaillons but admitted that he was nonetheless worried about making a heavy wine in 2013.
90-92/100 Punkte Robert Parker Aug 2014 The 2013 Chablis 1er Cru Mont de Milieu, which sees 20% wood aging, has a powdered chalk and apple blossom-scented bouquet, primal but already well-defined. The palate is fresh and vibrant, with cutting acidity and a razor-sharp, very poised finish. This is cut from a similar cloth as the 2012.
93/100 Punkte Robert Parker July 2016 The 2014 Chablis 1er Cru Montee de Tonnerre saw 5% maturation in barrel, like the Mont de Milieu. This has a subtle and precise bouquet of fresh pear, Granny Smith apples and sea spray--more mineralité coming through with each swirl of the glass. The palate is very well balanced with a fine bead of acidity, harmonious with a hint of lemongrass that lends spiciness to the finish. This is one of the picks from Samuel Billaud this year, thanks to the tension on the finish.
92-94/100 Punkte Stephen Tanzer Vinous, June 2015 15% of this wine is in an old 550-liter barrel: Pale yellow with a green tinge. Lime zest, oyster shell, ginger and quinine on the nose. Vibrant and rich in the mouth, combining flavors of fresh peach, spices and pepper. Densely packed, dusty and weightless; still youthfully tight and a bit metallic and flinty. Finishes strict, linear and long, with strong salinity. Right now, this is more closed and slightly more bitter than the Séchet.
90-92/100 Vinous Aug 2015 Pale, bright yellow-green. Strong yellow peach aroma complicated by flint and spices; this could hardly be more different in style from the Séchet. Fat and sweet on the palate, showing lovely concentration but a softer texture and less inner-mouth tension to its yellow fruit flavors. Finishes fat and persistent. This cuvée is a blend of vines at three different altitudes.
90-92/100 Robert Parker 31 Aug 2016 The 2015 Chablis 1er Cru Mont de Milieu comes from three different ages of vine that are blended together just after the harvest, the oldest vines up to 60 years old. It has a seductive bouquet with touches of apple blossom, wet limestone (again) and a hint of shaved almond that lends it a little more sweetness than the Vaillons at the moment. The palate is well balanced with a crisp line of acidity. I appreciate the briskness and vigor here, quite intense, but it manages to retain admirable finesse on the finish. It has the substance to repay cellaring if so inclined, although it will be difficult to resist in its youth.
92-94/100 Punkte Robert Parker Aug 2015 The 2014 Chablis Grand Cru Les Preuses has a very refined, marine-influenced bouquet with oyster-shell scents developing alongside subtle, spicy aromas. The palate is fresh, vibrant with lime and citrus lemon, the acidity providing the momentum and the energy that drives this Les Preuses along, finishing with a mineral flourish. This is superior to the 2013 at the moment and should delight many Chablis-lovers once in bottle.
92/100 Punkte vinous, June 2015 Pale, bright yellow. Aromas and flavors of fresh apricot, peach, flowers, honey and spicy, toasty oak. Plush and suave in the mouth, offering superb concentration and a wonderfully refined texture. Billaud told me that this fruit benefited from slow ripening in September. He carried out a short, gentle pressing and noted that the element of dry rot stayed behind in the marc. The crop level here was just 25 hectoliters per hectare, according to Billaud. This wine is more impressive in bottle than it was a year ago from barrel.