Produced from vines aged more than 80 years grown in clay/limestone and alluvial soils of the village of La Horra which are farmed with a specific intent to produce low yields of ripe, healthy grapes. Yields are below 15 hectoliters/hectare. Destemmed berries were fermented for 22 days prior to pressing in a small capacity, gentle, vertical basket press. Aged 12 months in 100% new French oak barrels followed by one racking into 100% new French oak for a total of 18 months in oak. Bottled without filtration or clarification.
Reviews
Publication
Score
Comments
The Wine Advocate
94
Made only in better vintages, the superb 2006 Neo Punta Esencia was sourced from a single vineyard of 80-year-old, low yielding vines. It received the “200% new oak” treatment spending 12 months in 100% new French oak before racking into a different set of 100% new barrels for six months. It reveals a room-filling aromatic array of pain grille, mineral, tobacco, incense, black cherry, and blackberry. On the palate this opulent wine is massive with dense fruit, loads of concentration, and incipient complexity with the oak nicely integrated. It demands a decade of cellaring and will have a drinking window extending from 2016 to 2030 for those young enough and patient enough to allow it to unfold. Issue 183, June ‘09
Stephen Tanzer's International Wine Cellar
93
Glass-staining violet. Intensely perfumed bouquet of dark berries, cherry pit, licorice, Indian spices and minerals. Sappy blackberry and cassis flavors are brightened by tangy minerals and pick up an exotic note of candied flowers with air. Very rich but lively wine with excellent finishing lift and tangy precision. Give it another three to five years in the cellar before pulling the cork. Issue 145, July/Aug '09
