90 points James Suckling
"A medium-bodied, fruity white with grapefruit-zest, guava and green-pear aromas. Creamy, dry and flavorful with bright acidity."
"A larger cuvée than La Cantera with a lower RRP. It has a higher percentage of fruit from Clone 1 planted on lowlands dark clay soil. Only 10% undergoes juice stabulation (leaving the juice with the flesh but not the skins at a low temperature for 5 days prior to fermentation). 30% of the blend receives a cold skin maceration for 48 hours. The rest only sees a short press maceration before fermenting with a number of different yeasts, some thiolic, others less aromatic and other mostly low-sulphur-producing yeasts. The the press fraction goes into a lesser cuvée. The Reserva blend is made with juice up to 1 bar maximum, so essentially very high quality and mostly free-run juice. The blend spent 5 months on fine lees and a selected inactivated yeast that protects the wine from oxidation. Therefore just 10% underwent juice stabulation. TA 7.08 g/l, pH 3.24, RS 2.69 g/l, free SO2 at bottling 37 ppm, total SO2 at bottling 84 ppm.
Herbal, pea pod, grassy, citrus, but also with a gentle stony/reductive edge, more stony than the La Cantera. Dry, finely grained texture. Deep in fruit but also in that herbal character, texture increases the already marked freshness and gives it more complexity. Might age a little better than the La Cantera, though you'd need to keep it to find out and why not just enjoy the vitality of the fruit. 16.5/20 points. (JH)"