100 points. - James Suckling
98 points. - Decanter
97 points. - Robert Parker's Wine Advocate
97 points. - Vinous
Deep, complex and beautifully refined, showing layers of black cherry, ripe plum, dried red fruits, cassis, tea leaves, cedar, Mediterranean herbs, dried flowers, spice, earth, smoke, leather and subtle dark chocolate. The palate is full yet graceful, with polished tannins, vibrant acidity and excellent depth. It has the savoury complexity of mature Rioja, but still feels fresh, energetic and long-lived. The finish is long, harmonious and elegant, with lingering notes of fruit, spice, cedar and fine earthy complexity. Excellent with roast lamb, suckling pig, Iberico pork, grilled ribeye, wagyu, beef short ribs, venison, roast duck, wood pigeon, mushroom and truffle dishes, jamón ibérico, Manchego, aged hard cheeses and blue cheeses. For local pairings, it would work beautifully with roast duck, char siew, crispy pork belly, claypot beef brisket, beef rendang, lamb satay, soy-braised pork belly and richer mushroom or truffle dishes. The estate also suggests refined pairings such as Wagyu sirloin, red porgy, boletus with truffle and truffled cheese.
98 points. - Decanter
97 points. - Robert Parker's Wine Advocate
97 points. - Vinous
Deep, complex and beautifully refined, showing layers of black cherry, ripe plum, dried red fruits, cassis, tea leaves, cedar, Mediterranean herbs, dried flowers, spice, earth, smoke, leather and subtle dark chocolate. The palate is full yet graceful, with polished tannins, vibrant acidity and excellent depth. It has the savoury complexity of mature Rioja, but still feels fresh, energetic and long-lived. The finish is long, harmonious and elegant, with lingering notes of fruit, spice, cedar and fine earthy complexity. Excellent with roast lamb, suckling pig, Iberico pork, grilled ribeye, wagyu, beef short ribs, venison, roast duck, wood pigeon, mushroom and truffle dishes, jamón ibérico, Manchego, aged hard cheeses and blue cheeses. For local pairings, it would work beautifully with roast duck, char siew, crispy pork belly, claypot beef brisket, beef rendang, lamb satay, soy-braised pork belly and richer mushroom or truffle dishes. The estate also suggests refined pairings such as Wagyu sirloin, red porgy, boletus with truffle and truffled cheese.