96 points. - James Suckling
96 points. - Tim Atkin
96 points. - Vinous
94 points. - Robert Parker's Wine Advocate
Deep, refined and classically Rioja, with aromas of ripe red and black fruit, plum, blackcurrant, blackberry, cassis, figs, balsamic notes, dried herbs, autumn leaves, spice, light earth and mineral undertones. The palate is elegant but structured, showing silky texture, polished tannins, lively freshness and a long, savoury finish. Compared with the younger Reserva, this feels more mature, layered and gastronomic — with the savoury, balsamic and earthy complexity that makes traditional Rioja so appealing. The estate describes it as fresh, complex, long and velvety, with strong ageing potential. Excellent with roast lamb, grilled ribeye, beef short ribs, Iberico pork, suckling pig, roast duck, venison, oxtail stew, chorizo, jamón ibérico, mushroom risotto, truffle dishes, Manchego and aged hard cheeses. For Singapore dining, it would pair well with roast duck, char siew, crispy pork belly, beef rendang, claypot beef brisket, lamb satay, soy-braised pork belly and richer tapas-style dishes. The estate specifically suggests duck magret with red wine reduction, redcurrants, raspberries and honey mustard.
96 points. - Tim Atkin
96 points. - Vinous
94 points. - Robert Parker's Wine Advocate
Deep, refined and classically Rioja, with aromas of ripe red and black fruit, plum, blackcurrant, blackberry, cassis, figs, balsamic notes, dried herbs, autumn leaves, spice, light earth and mineral undertones. The palate is elegant but structured, showing silky texture, polished tannins, lively freshness and a long, savoury finish. Compared with the younger Reserva, this feels more mature, layered and gastronomic — with the savoury, balsamic and earthy complexity that makes traditional Rioja so appealing. The estate describes it as fresh, complex, long and velvety, with strong ageing potential. Excellent with roast lamb, grilled ribeye, beef short ribs, Iberico pork, suckling pig, roast duck, venison, oxtail stew, chorizo, jamón ibérico, mushroom risotto, truffle dishes, Manchego and aged hard cheeses. For Singapore dining, it would pair well with roast duck, char siew, crispy pork belly, beef rendang, claypot beef brisket, lamb satay, soy-braised pork belly and richer tapas-style dishes. The estate specifically suggests duck magret with red wine reduction, redcurrants, raspberries and honey mustard.