90 points Robert Parker's Wine Advocate
"I hadn't encountered their entry-level, young and unoaked Monastrell for a while, but I tasted the 2016 Monastrell, which fermented in stainless steel and was kept in concrete vats for four to six months. They used some 25% to 30% full clusters in the vinification, and I've never smelled anything like this from Castaño. This is floral and fresh, elegant and balanced, with moderate extraction, ripe tannins and a very pleasant mouthfeel with clean, focused flavors. This is almost too serious for the price. Wow! In the future, they might do some full clusters; I tasted an experimental lot with 100% full clusters in 2016, and the wine was amazing. 250,000 bottles produced; there are three 80,000-bottle lots as similar as possible, but all the bottles destined for the U.S. market are from the same lot."
"This Monastrell's raisiny, candied aromas are ripe but a touch flat. In the mouth, it's raw and rough, with slightly abrasive tannins. Herbal red plum flavors accent its dry, scratchy finish."
#72 Top 100 Best Buy 2018
Vinous Reverie Notes
Murcia, the land that stretches from the northeastern border of Andalusia to the southwestern edge of Valencia, is blessed with a warm, dry, Mediterranean climate – an ideal place to grow Monastrell. Yecla is one of the three DOs in Murcia that makes a range of wines based on the Monastrell grape from rosé to rich and powerful reds through to fortified dessert wines, Castaño makes all these types of wines but their calling card is their vibrant and juicy version of the variety called, simply, Monastrell. This is a wine made from younger vines on the property ranging in age from 30–60 years old, all of which are located in Campo Arriba. Here the soils are high in limestone and the elevation ensure plenty of freshness in the finished wines. The Monastrell is harvested by hand, fermented semi-carbonically with 25-30% whole clusters in stainless steel tanks with a short maceration and aged in concrete for 4-6 months before bottling.