Hedonist Gazette 92"The 2011 Breca Garnacha from Calatayud was sensational" ~Robert ParkerInternational Wine Cellar 91"Opaque ruby. Ripe blackberry and boysenberry aromas are complemented by deeper-pitched notes of mocha and licorice. At once rich and lively, offering vibrant dark fruit
Robert Parker 89"A custom cuvee from Eric Solomon, Altovinum’s 2013 Evodia is made from 100% old vine Grenache (some of it 100 years old), planted at 850- to 950-meter elevations in pure slate soils. It is a lovely, elegant, feminine-styled Grenache displaying notes of strawberries, cherries,
Empire Wine Best ValueStephen Tanzer 92"Deep, bright ruby-red. Sexy raspberry and blackberry preserve aromas are complicated by Asian spices, smoky minerals and fresh flowers. Suave and velvety, with deep, sweet flavors of red and dark berries, cherry-cola and candied rose. Supple tannins
Wine Advocate 93"The 2005 Altos Las Pizarras takes things to a still higher level. A selection of the best lots was put into 100% new French oak to complete malolactic where it remained until recent bottling. Toasty oak, black fruits and espresso roast aromas are followed by a full-bodied wine
Wine Advocate 90"Castillo de Maluenda's 2009 Punto y Coma is 100% Garnacha sourced from 40-year-old estate vineyards that spent 9 months in French oak. Fragrant black cherries and creme de cassis aromas frame a sweet, succulent, forward offering that will deliver pleasure over the next 8 years."
Wine Advocate 91" The unoaked 2009 Las Pizarras del Jalon is sourced from 70- to 100-year-old Grenache vines. Deep purple in color, it offers up an enticing nose of Asian spices, incense, lavender, mineral, and black cherry fruit leading to a wine with outstanding depth and concentration.
International Wine Cellar 91"Saturated ruby. Fresh red berries, allspice and rose on the nose, with a lively mineral nuance adding vibrancy and lift. Offers intense fresh raspberry and spicecake flavors, along with notes of white pepper, candied flowers and smoky minerals. Supple and seamless and
"Following harvest at the end of October, the Garnacha grapes were cold soaked for several days to extract the deep, intense flavors of the fruit. During fermentation, which occurred at temperatures between 75°F and 82°F, the juice remained in contact with the skins for 15 days. The wine underwent