Calatayud

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

The Wine Advocate 90"The 2009 Las Rocas is 100% Garnacha sourced from 80-year-old vines from the DO of Calatayud with 25% of the wine aged in wood. It is a forward, savory, ripe, succulent offering that should prove to be a crowd-pleaser. It is an outstanding value that will deliver enjoyment

International Wine Cellar 90Glass-staining ruby. Aromas of blackberry, boysenberry, smoky minerals and white pepper, with a suggestion of candied rose. Supple on entry, then firmer in the mid-palate, with vibrant flavors of black and blue fruits and floral pastilles. Finishes with powerful blue

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 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.

Anthony Dias Blue 90"The Delicate spice sprinkled on ripe cherries and cranberries engages a lower realm of soy sauce and stone, deepening the complexity of this deliciously modern spanish red."

" The grapes for our 2012 Rosé were harvested in mid-October at very low temperatures. Before draining the tank, the juice remained in contact with the skins for eight hours. Fermentation occurred in stainless steel tanks for 12 days at a maximum temperature of 61°F. After fermentation, we racked