90 points Robert Parker's Wine Advocate
"The Tempranillo used for the 2011 Reserva came from the cooler zones of the appellation, which nicely counterbalanced the heat and ripeness of the year. It fermented in stainless steel with indigenous yeasts after a three-day cold soak and matured in French and American oak barrels for 18 months. This feels more mainstream, more marked by the élevage, possibly from another era (five years in the wine world can be an eternity, especially if you're changing). It has a medium-bodied palate with some dusty tannins and good flavors. 30,000 bottles and 1,500 magnums were filled in June 2015."
17.5 points Jancis Robinson
"Particularly bright crimson. Beautiful balance and purity of fruit. So intense! Tastes as though each individual grape were treasured in the palm of a hand. Real intensity and it’s ready to enjoy, though will clearly last for ages. Brilliant to have found this. 17.5/20 points."