Suertes Del Marques 7 Feuntes Red 2016
93 points Robert Parker
"The 2016 7 Fuentes will give you an idea of how the vintage behaved at Suertes del Marqués. They did multiple fermentations, most in concrete but some in stainless steel without temperature control—as the grapes were cooled down—and with indigenous yeasts. They used around 10% full clusters. Some 60% of the volume matured in concrete for nine months, while the rest was in used 500-liter oak barrels and one new 4,500-liter oak foudre. This has even less color than the 2015, and feels sharp, a little raw, very volcanic and peppery, and it feels like there's one extra step in complexity and depth here. The palate is really nice, electric and, curiously enough, seems sharp, but at the same time, it has volume. This could very well be my favorite vintage of 7 Fuentes to date."
Maquina & Tabla, Rueda White 2015
Maquina y Tabla Blanco comes from a single un-grafted 2 ha vineyard of Verdejo planted on white sand in the village of Hornillos de Eresma . These vines are thought to be well over 100 years old.
Can Rafols dels Caus, Terraprima Red 2015
Terraprima Red is a blend of Cabernet Franc, Garnatxa and Syrah that is fermented in tank and aged in bottle.
Bodegas Jorge Ordonez, Botani Moscatel Old Vines 2016
90 points Robert Parker's Wine Advocate
"The dry 2016 Botani Moscatel Old Vines fermented in stainless steel and was kept in contact with the lees for seven months. This is one of the new dry Muscats that is very good to have with Asian fusion cuisine. It has the very recognizable aromas of the variety with orange blossom and Moscatel pulp. It has a serious style (the second year like this) with very good freshness—it has the same pH as an Albariño—and a dry, sharp finish. This evolves in bottle in a style that can remind you of a Riesling."
Bodegas Mustiguillo, Mestizaje Tinto 2017
91 points Robert Parker's Wine Advocate
“The red 2017 Mestizaje is a blend of all the varieties they work with—in this case, 74% Bobal, 16% Garnacha and 10% Syrah from head-pruned and dry-farmed vines. Each plot and variety fermented separately with indigenous yeasts in stainless steel and/or oak vats, and the e´levage was in a mixture of oak vats and French barrique and lasted ten months. It felt very harmonious, subtle and elegant. I think there has been a change in the wine since they started removing the French grapes and using larger oak containers. It respects the Mediterranean character of the grapes and the place.”
Gomez Cruzado, Crianza Rioja 2015
92 points James Suckling
"Quietly fresh for a 2015 with dark plums and raspberries delivered in a succulent palate that has very approachable, supple tannins."