Spain

"This estate was founded in 1998 by Alvaro Palacios. It has steep hillside vineyards ranging in age from 60 to 100 years planted to 100% Mencia, the indigenous grape of cool-climate Bierzo. " RobertParker.com (JM) Close

"The 2016 Norte is named after the orientation of the plot of its Tempranillo grapes grow. I visited the vineyard, one of the higher-altitude vineyards in Rioja Alavesa, at around 720 meters above sea level, right next to the mountain. It's a wild and windy place where they suffer the attacks of wild boars and deer, a place where the vines are healthy and the grapes ripen quite a lot but keep very good acidity. It's a powerful wine, as this vintage saw perhaps some 30% new barrels for the élevage that lasted 14 months. It's a ripe and powerful, still marked by the oak, but the palate is not hard; the tannins are quite polished, and there's refreshing acidity that keeps it very balanced. This is a modern red Rioja with stuffing and balance to develop nicely in bottle. It opened up in the glass, developing some floral aromas and further complexity, showing more integrated. This was first bottled in 1999, the second vintage of the winery. 11,500 bottles were filled in September 2018. 96 points." Luis Gutiérrez, The Wine Advocate, June 2019 Close

"I was speculating whether 2016 could be a modern version of 2010 even though the climate pattern was quite different, and when tasting the 2016 Finca Valdepoleo with Carlos San Pedro, he told me he wasn't very happy with his 2010s and that he preferred the 2007s. There is great finesse and elegance here, in the winery's modern style with a lively palate and great acidity. This is produced with grapes from a vineyard planted in the 1970s that is almost 15 hectares, and it basically goes to this wine. The vineyard is vinified in seven different plots, and since 2013, when they harvested early and did a softer vinification, it has gained in precision; in a way, this 2016 could be the modern version of that 2013. It has very fine tannins, nicely integrated oak and a tasty, almost salty finish that makes you salivate. A great Valdepoleo. 56,000 bottles produced. 93+ points." Luis Gutiérrez, The Wine Advocate, June 2019 "Now here's a Rioja where the wood hasn't been dialed up, and it's all the better for it. It's an idiosyncratic wine with heather, forest floor, blackberries and cumin and cinnamon. Full-bodied and very focused on the center palate, it trades in medium-chewy tannins and a spicy finish. Drink now. 94 points." James Suckling, Jun 2019 Close

"The 2016 Hado is pure Tempranillo from a number of vineyards in the village of Laguardia, all located at least at 600 meters in altitude. It fermented with indigenous yeasts and matured in French barriques for 12 months. It has a clean and modern profile with ripe fruit and integrated oak. It's juicy but serious with fine tannins and very good balance, with freshness and chalky tannins that call for food. 96,000 bottles produced. It was bottled in September 2018. 91 points." Luis Gutiérrez, The Wine Advocate, June 2019 Close

Intense vanilla and coconut aromas of American oak on opening give way to vibrant red fruits, raspberry and cherry with some licorice after a little time in contact with air. Brilliantly fine tannins with assertive acidity (presumably courtesy of the 10% Graciano in the blend) suggest a long and elegant future. Massive concentration on the mid-palate and lingering spices on the finish make this a wine for lovers of powerful Spanish reds. RKL "This is sleek and racy with a polish and beauty that is incredible. Full body, ultra-fine tannins that touch you at the beginning and take you down to a gorgeous depth of fruit. Super. A great single vineyard wine. Drink in 2022. 98 points" jamessuckling.com Close

Tio Pepe's Fino En Rama was the first to be released, in 2009. This 11th release is based on the Rebollo solera. Rebollo was the bodega's first fino solera, established in the 1840’s. Half a storey below ground, the damp, humid conditions are great for good flor coverage. The first ever shipment of Tio Pepe to London in 1846 came from these barrels. The current winemaker Antonio Flores was born in the accommodation above the solera (his father was a cellar hand and was living on-site). This solera is fed almost exclusively with fruit from low-yielding old bush trained vines in the Marchanudo Alto. This is the highest and most sought after terroir in the legendary Marchanudo Pago, harvested by hand and pruned in the traditional vara y pulgar method. Close