|93||Wine Spectator||This aromatic red shows balsamic, hoisin and fig paste notes, with mulled plum, coffee, tobacco and meaty flavors that mingle over muscular tannins. Big and bold, in a savory style. Drink now through 2025. 100 cases made.
Sep 30, 2016
|93||Vinous Media||(malo in new French oak barriques, followed by 14 months of aging in another set of new barrels): Bright purple. Expansive spice- and smoke-accented black and blue fruits and cherry-cola on the highly perfumed nose. Sweet and seamless on the palate, offering intense blackcurrant and floral pastille flavors and building vanilla and mocha notes. Velvety tannins arrive late to give structure and gentle grip to a long, dark fruit-dominated finish, which leaves a smoky mineral note behind. From a single plot of 70+-year-old vines.
|93||The Wine Enthusiast||This cool, minty, dark specimen smells deeply of chocolate and blackberry. In the mouth, this is saturated to the max, just like the wine's name implies. Flavors of toast, dark chocolate and black fruits finish with coffee notes and a blast of oaky chocolate. This is delicious but still fierce. Drink from 2018 through 2030.
Cellar Selection; Feb. 2017
|92||The Wine Advocate||I was pleasantly impressed by the 2010 Máximo de Arrocal , pure Tempranillo from a vineyard planted some 60 years ago and named El Portillo. Despite the fact that the wine matured in French barrique for 26 months, the nose is not too oaky; there are earthier tones with hints of peat, graphite and even some mineral, diesel-like hints. Heady, ripe and concentrated, the tannins are quite fine and the acidity is moderate. Powerful, ripe but with certain restraint. 1,000 bottles were filled in April 2013.
Issue 221, Oct. 2015