|92||View from the Cellar||The 2012 vintage of Art from Luna Beberide is developing very nicely at age five, but still in the midst of fully absorbing its new wood and could use with a bit more bottle age to fully integrate its oak tannins on the backend. The bouquet is showing nice signs of secondary complexity in its blend of sweet cassis, pomegranate, graphite, incipient notes of tree bark, slate soil tones, a touch of chicory and cedary oak. On the palate the wine is deep, full-bodied and starting to show a nice touch of sappiness at the core, with fine focus and grip and a long, moderately tannic finish. This is making good progress on managing its new oak and should be excellent. 2019-2040+.|
|92||The Wine Advocate||No wonder the 2012 Art came at the top of what I tasted from Luna Beberide. It is pure Mencía from south-facing vineyards on slate soil which fermented with indigenous yeasts, aged for 18 month in French oak barrels and was bottled unfiltered into 12,500 bottles. It has a harmonious nose with well-integrated oak aromas and a core of red and black fruit that is fresh and quite lively. The palate is medium-bodied and very balanced with good acidity and a seriousness that hints at a very long life in bottle even though it's already very approachable.|
|92||Vinous Media||Deep ruby. Deeply pitched aromas of ripe black and blue fruits, incense, licorice pastille and vanilla bean. Fleshy and broad on the palate, offering sweet boysenberry and cherry compote flavors that stretch out and become spicier with aeration. Supple tannins provide shape and grip to a very long, spice-accented finish shaped by smooth, slow-building tannins. This sexy, fruit-driven wine spent 18 months in new French oak before being bottled. 2019 – 2025|
|91||Wine Spectator||Kirsch and blackberry notes are racy and perfumy in this expressive red. Licorice, espresso and wild herb accents add interest. Balsamic acidity and slightly chewy tannins impart structure. Exotic. Mencía. Drink now through 2025.|
|93||Wine Review Online||Luna Beberide's "Art" bottling of Mencía is always very good, even if over-shadowed by Paixar, another wine made at this bodega but in collaboration with Eduardo and Alberto García. I opened the 2013 releases of these two wines at the same time, and at the very outset, "Art" was just as appealing in overall terms, which is pretty damned impressive. Quite deeply colored (actually slightly more deeply pigmented to my eye than the Paixar), it showed complex aromas and layered flavors with very good integration of oak. Light mineral tinges in the finish were very appealing, and there was more than enough persistence to the fruit flavors (black plum and Bing cherry) to outlast the tannins and wood. The Paixar surpassed "Art" when its minerality kicked into high gear with aeration, ultimately becoming considerably more intricate, but this is still a terrific wine that will be much easier to find and $30 less expensive. If you see it, buy it.
Michael Franz; July 25, 2017
|92||The Wine Advocate||The top of the range is the 2013 Art, pure Mencía from a cool vintage. This has a classical nose of the 1990s style of concentrated and generously oaked reds, quite exuberant, full of spices and ripe berries, a little backward and also quite young. The palate is medium to full-bodied, with good concentration, abundant, fine-grained tannins and good underlying acidity. This has the stuffing to age nicely, you feel the intensity and balance of the old vines. 12,500 bottles produced.
Issue #224, April 2016
|90-92+||View from the Cellar||The Art bottling of Mencía from Luna Beberide is all comprised of fruit from seventy to eighty year-old vines, planted on slate soil and cropped at very low yields. The wine is fermented with indigenous yeasts and aged entirely in new French oak for eighteen months prior to bottling. The 2013 version has gorgeous depth of fruit and excellent soil signature, but it is still young and a bit dominated by its spicy new oak component, though the balance here seems promising and I would imagine it will eventually absorb the new wood and blossom nicely. Today, the fairly new oaky nose offers up scents of dark berries, pomegranate, lead pencil, slate and spicy new oak. On the palate the wine is pure, full-bodied and shows marvelous mid-palate depth, with the inherent elegance of Mencía still very much in evidence. The finish is long, moderately tannic and focused, with a bit of oak still sticking out on the backend, but the pieces in place to eventually settle in and offer up some very good drinking. If the wine eventually seamlessly absorbs the new wood, my score will seem conservative, as there are superb raw materials under the new casks! 2020-2045.
Jan/Feb 2017 Issue
|93||JamesSuckling.com||Strawberries and raspberries, dusted in pepper and spices. The
palate has a supple and even paced feel with plenty of flesh and bright, approachable blue-fruit flavors. Silky. Drink or hold.
|93||International Wine Review||This 100% Mencia is sourced from 70-80 year-old vines from nearly all slate soil. It offers rich and concentrated black fruit with floral traits and minerals. Aged 12 months in 100% new French oak. Sourced from 70-80 year old vines on slate soil at 800+ meters altitude.
"Spanish Wines of Value and Quality" - June 20, 2019
|92||The Wine Advocate||I tasted the 2016 and 2017 vintages of the cuvée they call Art. The 2016 Art was lighter and subtler, and the ripeness felt more contained, giving notes of red fruit rather than black and some citrus freshness (think orange peel) with some spicy and creamy notes that give it a more commercial profile. The oak was also more evident, and I felt the wine was more marked by the élevage. This was bottled after 11 months in French oak barriques. 15,000 bottles produced.
Drink Date 2019 - 2023
Issue 241; February 28, 2019
|92||Vinous Media||Opaque ruby. Powerful, mineral-laced dark berry, incense and floral pastille scents show excellent clarity and are complemented by a hint of succulent herbs. Concentrated yet lithe, offering palate-staining boysenberry, bitter cherry and allspice flavors and a spicy jolt of white pepper. The mineral quality repeats emphatically on a very long, penetrating finish that leaves sweet dark fruit liqueur and spicecake flavors behind. (Raised in new French oak barrels for a year.)
Spain’s Northern Regions Keep it Cool – March 2019
|93||The Wine Advocate||I found heady notes of violet pastille in the nose of the 2017 Art, which felt very young and undeveloped but seemed to have more fleshy fruit than the 2016 I tasted next to this, and the oak felt better integrated and less obvious here. It has a plump palate with glossy tannins and juicy fruit with acid berry freshness and tasty flavors. 13,000 bottles produced.
Drink Date 2019 - 2024
Issue 241, February 28, 2019
|93||Vinous Media||Vivid ruby-red. Mineral- and smoke-accented red fruit liqueur and pot-pourri aromas are complemented by suggestions of cola, vanilla and candied licorice. Sweet, seamless and focused on the palate, offering intense black raspberry, cherry compote and spicecake flavors that become livelier with air. Shows impressive detail, depth and finishes on a repeating red fruit note, with smooth tannins and lingering florality. (Aged for a year in new French oak barrels.)
Spain’s Northern Regions Keep it Cool – March 2019