93 Robert Parker
It was very interesting to compare two vintages of the same bottling, where I could see how the 2013 Alto Moncayo faithfully reflected the cooler and wetter year. This is the winery's flagship wine, pure Garnacha from vines ranging between 40 and 70 years of age, fermented with neutral yeasts in small tanks and aged in brand new barriques (65% French oak, the rest American) for 18 months. Despite the conditions of the year, the bottled wine achieved 16% alcohol, with low pH and good acidity. They finished harvesting later than ever and the grapes achieved very good ripeness, a slow ripening, with very good health and at the same time they managed to keep very good levels of acidity. As I found in the other wines I tasted next to it, the oak felt better integrated and while this is a generously oaked, heady and ripe Garnacha, it has its balance, in an XL way. It should make old bones, and has the stuffing and balance to do so.<br/>
92 James Suckling
Deep nose of dark fruit skin with black ink, cacao and earthy undertones. Full body, soft and medium tannins and bright acidity that follows through to a long, earthy and fruity finish. From 100% garnacha. Drink now.
91 Wine Spectator
Blackberry, boysenberry and currant flavors show a lively sweet-tart character in this polished red. Orange-peel acidity continues the theme, and light, firm tannins impart structure through the cocoa-scented finish. Expressive and balanced. Drink now through 2020. 1,000 cases made.
It was very interesting to compare two vintages of the same bottling, where I could see how the 2013 Alto Moncayo faithfully reflected the cooler and wetter year. This is the winery's flagship wine, pure Garnacha from vines ranging between 40 and 70 years of age, fermented with neutral yeasts in small tanks and aged in brand new barriques (65% French oak, the rest American) for 18 months. Despite the conditions of the year, the bottled wine achieved 16% alcohol, with low pH and good acidity. They finished harvesting later than ever and the grapes achieved very good ripeness, a slow ripening, with very good health and at the same time they managed to keep very good levels of acidity. As I found in the other wines I tasted next to it, the oak felt better integrated and while this is a generously oaked, heady and ripe Garnacha, it has its balance, in an XL way. It should make old bones, and has the stuffing and balance to do so.<br/>