Medium body, good attack, lots of ripe fruit on the palate and good acidity. Sweet red fruit, licorice and soft toasted wood, long and intense flavor. Vineyards located in Laguardia, between 450 and 700 meters above sea level. Vinification in open tanks with cold maceration for 24-48 hours and fermentation for 10-12 days with two daily treads and a small pump-over. Malolactic in barrel. 90% Tempranillo, 10% Viura, aged 12 month in French Oak Barrels.

Intense red cherry color, brilliant, clean and deep. Spicy nose with good fruit expression, fresh notes of wild red berries. The palate is broad, balanced, generous and fruit-intensive with delicious tannins and a persistent finish. 100% Tempranillo.

Tempranillo 80% Graciano 20% Rich aromatic intensity with a good balance of red fruits, fine woods and smoked. Tasty and velvety, with a structured mid palate and a long and persistent finish. Red meats, stews, roasts and dishes with legumes and game. Aged for 16 months in 75% French and 25% American barrels. 33% new barrels, 33% two years old and 33% three years old. After destemming and crushing, the alcoholic fermentation takes place in stainless steel tanks. Subsequent malolactic fermentation, 50% in stainless steel tanks and 50% in new barrels.

Robert Parker Score: 92

The aromatic, exuberant and open Fincas de Ganuza, a blend of Tempranillo with 10% Graciano from the Sierra Cantabria zone, was produced only with the grapes from the top half of the bunches, which were destemmed and fermented in small stainless steel and 7,000-liter oak vats. It matured in 5% American oak and brand new French barrels for 24 months. It has the unashamedly modern profile of the reds from Remírez de Ganuza, with savory notes intermixed with some lactic tones and a sleek, polished but juicy palate with plenty of fruit. This should be a crowd-pleaser.

Remírez de Ganuza • Viña Coqueta
Robert Parker: 91

The Vina Coqueta has rounded wild strawberry and liquorice scents. The palate is medium-bodied with supple tannins, good acidity, offering fleshiness and a silky texture on the finish. These wines are crafted in a modern fashion and you can taste the effort that has gone into them. The Vina Coqueta comes from 43-year-old vines is 5.5-hectare namesake vineyard, a blend of 90% Tempranillo and 10% Graciano that is blended with the skins of the white grapes. Prior to fermentation, the grapes remain at a controlled temperature (4-6 degrees) for 24 hours, in a cold room specially designed for this. Thorough selection of the grapes on the table and separation of the shoulders and the ends of the cluster, using exclusively the destemmed shoulders to make this wine, the ends are used for carbonic maceration. Fermentation in small stainless steel tanks and 7,000 liter French oak vats. Malolactic fermentation in new barrels.

Robert Parker Score: 93

The 2015 Valdeginés fermented with indigenous yeasts in open-top vats like before, but the time in barrel was shortened to nine months (from 12). The year was dry and this is a little warmer. The fruit feels quite forward and black rather than red, without the tannic structure of the 2014s. They are very different vintages.

Robert Parker Score: 92+

Warmer vineyards seem to have worked quite well in a cool vintage like 2013, as is the case of the 2013 La Poza de Ballesteros. The wine was clearly marked by the vintage, with some peppery notes, quite austere, López de Lacalle called it 'static' - I'd say more austere and a little backward, and with nice complexity and depth in the finish. This is less exuberant and Mediterranean than in other vintages, but with less acidity than other wines from 2013. 5,300 bottles were filled in July 2015.

Robert Parker Score: 90

100% Tempranillo. It has an attractive cherry color with a purple rim. On the nose, very aromatic, marked notes of forest fruits, with hints of confectionery, balsamic. The palate is meaty, lively, with sensations of berries, cinnamon, spices, violets, balsamic and a persistent primary finish.

Robert Parker Score: 93

Cherry color, near violet. Nose: ripe fruit, dried herbs, creamy oak. Powerful, ripe fruit, spicy, ripe tannins. Tempranillo with approximately 5% to 10% Garnacha. It fermented in stainless steel and matured mostly in 5,000-liter oak vats and 10,000-liter oak vats plus some of it in used barrels. It's a solid PSI that's clean and a little ripe and might give some notes of black olive that give it a little bit of a Rhône twist.

Robert Parker Score: 93

Cherry color. Nose: ripe fruit, fine reduction, toasted, sweet spices, mountain herbs. Balanced, structured, tasty, fine tannins.

Robert Parker Score: 94

A superb vintage in the region has produced a great 2014 Reserva, a wine where they select grapes from the soils with more limestone within their estate. A blend of 80% Tempranillo with 20% Cabernet Sauvignon, it has good ripeness, power and freshness, coming through as a textbook Reserva. It's still young and lively after an élevage in French barrels (40% of them new) for some 20 months. This was inspired by some wines from Bordeaux, even though it has a somewhat more Mediterranean profile.

Robert Parker Score: Not available

The Valbuena is always released in its fifth year. It's mostly Tempranillo with 5% Merlot that was put through a three- to four-day cold soak in the oak vats, where it fermented with indigenous yeasts and was pumped over. It matured in new and used 225-liter French and American oak barriques and also in 20,000-liter oak vats, where the larger vessels respect the fruit. It's a very elegant and fresh Valbuena with a developed nose, quite classical with a fine texture, elegant tannins and a supple, long finish where the oak is still quite obvious.

Robert Parker Score: 95

There is great freshness in these 2016s, with a character that reminded me of orange peel, citrus and floral. There is great balance in the palate, and the tannins are velvety within the faintly rustic character of the zone; keeping the style of the zone, that texture is what Peter Sisseck calls

Robert Parker Score: 95

The one non-vintage wine released yearly, as a blend of different harvests, is now the NV Único Reserva Especial 2017 Release, which contains wine from the 2003, 2004 and 2006 vintages—very warm and ripe years in general in Ribera del Duero, especially the 2003. As all recent vintages of Único, it is mainly Tempranillo with a small percentage of Cabernet Sauvignon. It has younger wines than last year's release, which was made up of 1996, 1998 and 2002, and the wine shows it with less developed aromas and a more fruit-forward profile. It has the classical developed Vega Sicilia bouquet, but the newer vintages used this time and the extra bottle time they have given to the 2005 Único (which is released at the same time as this), makes them show similar profiles. What I'm trying to say is that this is certainly younger than the majority of Reserva Especial to date, and the forest floor, spicy and musky aromas are combined with more primary notes of fruit. The palate has the polished texture and the very fine tannins that are the signature of this cuvée, and a very long and tasty finish.

James Suckling: 96

Winemaker Notes: Bright cherry red with ruby highlights. Numanthia 2015 is a fresh, yet expressive wine. It first reveals a fruity nose with cranberries, blackcurrant and violet notes, then hints of cinnamon, cloves and black pepper followed by delicate and balsamic aromas with mint, eucalyptus and sandalwood. Firm on the palate with a harmonious, wide and balanced evolution. The wine's freshness offers length and vivacity, while it coats the palate with supple tannins. It first develops ripe red fruit, cocoa, cinnamon, mineral and spicy notes such as graphite, nutmeg or cloves, giving complexity and elegance. This finish is gentle and long, with minty, minerals and red berry notes.