Und wiedereinmal wurden für den Pingus sagenhafte 100 Parker Punkte vergeben: \"I was really looking forward to the 2016 Pingus in bottle, as the sample I tasted last time promised to be one of the best (if not the best!) Pinguses to date. Few (if any) vintages of Pingus have shown such integration of the oak, especially considering the wine is so extremely young. It has precision and symmetry, elegance and austerity à la Audrey Hepburn. This 2016 is like an updated version of the 1996, produced with a lot more knowledge that helped them find this purity, freshness and elegance. Peter Sisseck described it as seamless, and I could only agree. He also said that this is probably his ideal of what the wine from Ribera del Duero should be. The wine was kept in barrel for an extra couple of months and was finally bottled in August 2018; there were 8,100 bottles produced. It delivered all the sample promised, and perhaps a bit more...\" (Luis Gutiérrez, Dez. 2019)
Kultwein aus dem Priorat, der zu 100% aus Cariñena vinifiziert wurde. Mit natürlichen Hefen vergoren und über 2 Jahre in gebrauchten 3500-Liter Eichenfudern aus österreichischer Eiche reifte. Robert Parker’s Wine Advocat schreibt über diesen Wein: \"There is an awkward touch of oak on the nose of the 2016 Dits del Terra, not that it is excessive, but in the context of other wines, which show more and more purity, more elegance and less oak, this feels oakier than previous years. Apparently there is one foudre that still lends these notes, and to be honest, I'm sure there are people who would like it better than the Arbossar (the other pure Cariñena in this same price range). There are some dusty tannins and some oak-related flavors. This is a one-off in the portfolio and my least favorite.\" (Luis Gutiérrez, 30 Aug. 2019)
Dieser Top-Rioja aus Garnacha Tinta wird inzwischen unter der Federführung von Álvaro Palacios gekeltert. Der kleine Rebberg von 3 Hektar nahe Alfaro (Rioja) wurde mit alten Garnacha-Reben aufgestockt und der Wein wird von Jahr zu Jahr besser. Luis Gutiérrez von Robert Parker's Wine Advocate vergibt stolze 98 Punkte: \"The 2018 Quiñón de Valmira is the only wine produced under Álvaro's personal label and sold through different channels from the rest of wines produced at the Palacios Remondo winery in Alfaro. 2018 is one of the best vintages in the zone in recent times. In 2018, they used some 30% full clusters that were foot trodden for the natural fermentation in oak vats with punch-downs and a maceration of 66 days. It went through malolactic in oak barriques and matured in oak foudres and bocoyes for 18 months. It's pale, translucent and quite light, ethereal, perfumed and floral, citrus notes (peel) with class and elegance, and it has fresh and crunchy flavors of pomegranate and watermelon that make you salivate. There are tons of spring flowers and aromatic herbs, like walking in the countryside on a warm spring day. It has an intoxicating nose, and the mouthfeel is delicate with incredible inner strength. This has to be the finest vintage of Quiñón de Valmira to date.\" (Luis Gutérrez, Juni 2020)
Dieser Top-Rioja aus Garnacha Tinta wird inzwischen unter der Federführung von Álvaro Palacios gekeltert. Der kleine Rebberg von 3 Hektar nahe Alfaro (Rioja) wurde mit alten Garnacha-Reben aufgestockt und der Wein wird von Jahr zu Jahr besser. Luis Gutiérrez von Robert Parker’s WineAdvocat hatte bereits das Glück, den Wein als Fassprobe kurz vor der Abfüllung verkosten zu können und vergab 96-98 Parker Punkte : „I had the chance to preview the 2016 Quiñón de Valmira, a wine that can seem perplexing during the élevage, as it's very pale and ethereal, but it has incredible power and depth, even if the sample was a bit shaky. There is great harmony and elegance here, with very good freshness. Even if it feels light on the palate, it seems to have more clout, concentration, power and acidity than the 2015, like it wants to go one step further. It's not very clear yet, but I believe this is a better wine than the 2015. This should be bottled around February 2018; I tasted a sample from an oval oak cask. There will be some 2,400 bottles of this. I also saw a very raw sample of 2017, from an atypical year of extreme heat and drought, and the wine had a lot more color, extract and concentration. We'll have to wait and see if this ends up being the great wine produced from Valmira. There will be a bit more wine in 2017.“ (Feb. 2018)
Der einzigartige Jahrgangscava von 1996 wurde aus 80% Xarel.lo und 20% Chardonnay vinifiziert. Xarel.lo reifte über 10 Monate im Barrique. EIn Cava mit großer Komplexität und sehr breiter Aromapalette. Robert Parker's WineAdvocat lobt mit 97 Punkten: \"The 1996 Segona Plenitud · 20 Años De Crianzae is another unique and limited sparkling Cava from Recaredo. It's a blend of 80% Xarello and 20% Chardonnay that they produced for the change of the millennium and their 75th anniversary. The Xarello was aged in barrique for ten months, and the Chardonnay fermented and was kept in stainless steel. It has a very smoky nose, with plenty of yeasts, bread dough and toast, combining the notes from the barrel and the long aging in bottle in contact with the lees. It has lots of complexity of aromas and flavors, with a touch of mushroom that made me think of a Roquefort cheese. It's very tasty, different, with great complexity and youth. The bubbles are so integrated that they make it nicely textured. It's a white wine with just a spark. It's a game of acidity and bitterness, as they never play with sweetness, and it's what makes their Cavas unique. This is really complex and unique, even within their wines. The complexity and freshness make it really one of the best sparkling wines I have tasted from Spain. It was disgorged in February 2018, 240 months after it was put in bottle. They plan to release some 200 bottles as an oenothèque.\" (Luis Gutiérrez, April 2018)
Ende 2015 hat das Haus Artadi die D.O.Ca. verlassen An der ausgewählten Einzellage, die vielleicht die schönste in ganz Spanien ist, hat sich jedoch nichts geändert: in der Form eines Amphitheaters erstreckt sich auf einer Höhe von 480 Metern der Hang idealtypisch und optimal zur Sonneneinstrahlung ausgerichtet über dem Lauf eines ausgetrockneten Baches. Im Boden finden sich Schichten von Muschelkalk, Kalkstein und Kreide, die den Trauben der uralten, teils über 100 Jahre alten Tempranillo-Reben viel Frische und Mineralität verleihen. Der Ertrag ist gering, aber das Ergebnis zum Niederknien! Und das ist bei so vielen naturgegebenen Geschenken natürlich auch dem Können und Geschick des Weinmachers Juan Carlos de Lacalle zu verdanken. So schenkt er dem Wein eine 12-monatige Reife in neuen Barriques aus französischer Eiche. Eine Legende, die ein außergewöhnlich intensives Sinneserleben verspricht. Robert Parker's WineAdvocat (Luis Gutiérrez) hat den Wein bereits verkostet und ist fasziniert (99 Punkte): \"The flagship 2016 Viña El Pisón, from a vineyard planted in 1946 in Laguardia at 480 meters altitude, showed an ethereal vintage with a vibrant palate and was extremely open, expressive, clean and approachable, with a lot less oak than when I tasted it from tank in early 2018 after only eight months in barrel. The wine has now been bottled and it's as good as expected, reaching the upper limit of my estimation from last year. It has energy and power, with chalky minerality, austere and with finesse, less exuberant than years like 2015 or 2014. This is a wine that always benefits from more time in bottle. This has to be one of the finest vintages of El Pisón in recent times. It reminds me of the 2010, with a rare combination of elegance and power. 6,000 bottles produced....\" (Jan. 2018)
Diese altehrwürdigen Rioja-Weine finden wieder stärkere Beachtung und der einzigartigen Winzerkunst wird mit der herausragenden Bewertung von Robert Parker's Wine Advocat eine tiefe Verneigung erwiesen: \"I have been terribly excited about this wine since I first learned that (part of) it was still in cement waiting to be bottled in September 2013. I consider the rare white Castillo Ygay one of the greatest white wines ever produced in Spain, and the 1986 Castillo Ygay Blanco Gran Reserva Especial is a great addition to the portfolio of the winery--an historic wine that is coming back to life. I did a vertical tasting of many of the old, historic vintages of this wine, and they are included in a separate article in this very same issue. This 1986 had seen the light as a limited early release bottled in 1992 and sold around 1995, and some bottles might still be found in the market. But most of it remained unbottled and was kept at the winery, where it stayed in oak for 21 years, followed by some six years in cement vats until it was bottled. It has 13.5% alcohol, an extremely low pH of 2.98 and 6.75 grams of acidity (tartaric). It has a very subtle nose and it's a bit shy, a little closed at first. It was only bottled one and a half years ago, and it's not crazy to say that the wine is showing extremely young. The wine shows more open the day after, when it has developed some nuances of mushrooms and verbena tea. This is mostly Viura with perhaps a pinch of Malvasía Riojana (aka Alarije). The palate is both powerful and elegant, with superb acidity and great length, with volume and sharpness, with a mineral, umami-driven finish. It fills your mouth, tickles your taste buds and makes you salivate. There is nothing negative about the wine; there is no excess oak, nothing blurry, nothing to improve... perhaps the bottle used! I think this is a perfect wine. It seems to be getting younger and younger with time in the glass; it seems to be getting more focused and...