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100% Single Vineyard Tempranillo; 21 months in barrel & 24 months in bottle

"Very deep colour; clean and bright. Intense cherry and purple glints. Very complex and elegant nose, red and black ripe fruits (cherry, mulberry) between complex tertiary aging aromas like liquorice, coffee, vanilla, roasted, leather and tobacco, with a characteristic mineral touch. Very elegant and velvety. With the same aromas founded in nose, complex. Ripe fruit, coffee, liquorice, leather, wood and roasted." Winemaker Notes

94 points Wine Spectaor
A fresh, graceful red, with dense, sculpted tannins creating good tension while finding fine integration with a lovely range of ripe black plum and black cherry, cured tobacco, balsamico and minerally iron and tar notes. Firm and racy on the lasting, spiced finish. Tempranillo, Graciano and Mazuelo. Best from 2025 through 2035. 4,166 cases made, 500 cases imported

93+ points Wine Advocate
The 2013 Vi??a Bosconia Reserva even in a cooler and rainier year, like 2013, has a rounder body and still 13.5% alcohol. They also insisted that "remember that we can use 15% of wine from another vintage, and perhaps we topped this one up with wine from 2015. We want consistency year after year." This matured in barrels for five years and was bottled unfiltered but fined with egg whites. It's expressive, elegant and subtle, clean and complex, with polished tannins and very good acidity (pH 3.3 and 6.7 grams of tartaric acid per liter of wine).

92 points Wine Advocate
There is a new range of not-so-old wines from different styles, like the NV Oloroso Criadera Selection, a gentler and younger wine with around 20% alcohol. It was produced from the soleras and criaderas dynamic style of blending vintages, and it aged in topped-up barrels without flor in an oxidative style. This is a little darker and younger than the Amontillado and Palo Cortado, gentle, with a peachy nose with some spiciness from the old wood, low-pitched, wider and warm. It's tasty and long. Only 690 bottles were produced. It was bottled in December 2023.

100% Palomino o sourced from particularly fine musts and aged primarily oxidatively for a total average of between 10-15 years in old American-oak botas o sourced from criaderas in the Sacrist??a bodega o bottled en rama (minimal filtration)

Organic

90 points Vinous
The 2020 Crianza is a blend of 90% Tempranillo and 10% Graciano sourced from Sotes, Cenicero, Hu??rcanos and Oy??n in Rioja. Aged for 12 months in French and American oak barrels, this garnet-hued wine presents aromas of wild herbs and black fruit, complemented by oak layers. On the palate, it is dry, rich and fairly taut with a lingering juicy profile, offering notes of black fruit and a clingy texture.

Organic / Biodynamic

97 pts Wine Advocate
The vino de villa village red 2021 Corullón is extremely floral and elegant, clean, precise, fresh and very complete and harmonious, with a super elegant mouthfeel and a very long finish. 19,716 bottles and some smaller and larger formats produced. It was bottled in January 2022. This is super balanced and is aging slowly, with potential to age much more.

97 points Wine Advocate
It wasproduced with grapes from three vineyards in San Vicente de la Sonsierra at different altitudes and is a blend of Tempranillo with 8% Garnacha with limited yields because of mildew. It matured in new French barriques for 20 months. He wanted a more classical image and perhaps a more classical profile of wine. It's perfumed and floral, with notes of aromatic herbs, a little balsamic and quite showy, with very fine tannins and freshness, as he used more grapes from the higher-altitude zones. It's powerful and elegant, and in a way it reminds me of the style of the initial vintages of La Cueva de Contador; it's clean and elegant. It's 14.5% alcohol with a pH of 3.55. It's very young but still drinkable, as the quality of the tannins is very good. I think this is the one wine I'd buy from their portfolio if I could only buy one. It transported me to the wines from the early 2000s. 10,000 bottles produced

This layered sweet wine displays a deep, glossy brown color and is truly indulgent. The nose features raisin, pumpkin pie spice, tobacco leaf and pure sugar cane notes. The palate is rich, expansive and beautifully balanced with honeyed, almost milk chocolatey raisin and smoke flavors. It is a very long and elegant PX and finishes with expressive coffee, tea leaf and buttered popcorn tones. Fantastic with blue cheese, toasted nuts, dried fruit, poured over vanilla ice cream or for something truly decadent, pair it with chocolate glazed doughnuts, sticky buns or Paris-Brest pastry. - PJ

Oxidative aging. Criaderas and solera system for a period of 4-6 years in oak barrels .

Organic



93 points Vinous

The 2021 Picaro del Aguila, sourced from old vines in Aguilera, Ribera del Duero, has a light garnet appearance. The nose offers enticing notes of sour cherry and a hint of blood over dried flowers. Light and lean, the chalky texture and faintly juicy palate lead to a compact, flavorful, lasting fruit finish. This is reminiscent of a Burgundy in its weight and overall feel. Drinking Window: 2023-2032

95 points Wine Advocate
The 2022 Pico Ferreira was sourced from northeast-facing ancient vines in the village of Corull??n on shallow slate soils that deliver small bunches. Each of the three plots fermented separately with their own yeasts with 25% full clusters and 45 days of maceration, and the wine matured in a combination of 500- and 600-liter oak barrels for one year. It's open, expressive and juicy, young and fruit-driven but with complexity and depth, keeping the alcohol to a moderate 13.3% alcohol balanced by a pH of 3.67 and 4.99 grams of acidity. It's harmonious, elegant and serious, with has depth and complexity. 1,908 bottles were filled in January 2024.

94 points Wine Advocate
The 2018 Macan has moderate alcohol (14%) and more freshness (pH 3.69), reflecting a cooler and rainier year that forced them to fine-tune the sorting and selection of the grapes, which fermented with selected yeasts. The elevage was in barrel (55%) and larger foudres for 16 months. 2018 was quite different from 2019, as it was cooler and rainier. The wine is serious and harmonious, which was a challenge, and winemaker Gonzalo Iturriaga told me that they had to be very careful and sort and select the grapes. It's textured and elegant, a style that follows the path of the 2016; it's elegant but with depth, managing the elevage in foudre better, which was a learning process they started in 2016. 74,570 bottles, 2557 magnums and some larger formats produced. It was bottled in September 2020.

Organic / Natural Wine

65% Listan Prieto, with the rest of the wine being a blend Listan Blanco, Vijariego Negro, Verdello, Gual and Albillo Criollo from different vineyards, all vinified separately. The Listan Prieto is fermented whole cluster in open oak barrels, Verdello and Negramoll are direct pressed and fermented in oak barrel, and the Gual and Vijariego Negro are destemmed, fermented on the skins, also in oak. Aged for 8 months in used oak barrels. Unfined, unfiltered. Very light color, floral, with light tannins and texture. 350 bottles made.

Listan Prieto (70%), Listan Negro (15%) and Tintilla (15%) grown on Pedro and Antonio's poorest sites (the badlands). Planting these grapes, which are slowest to ripen on the poorest soils is important here; if they were planted in parcels that are too mineral rich and fertile, the plants would produce too many berries on the bunch and grapes could not fully ripen. Aged for 4-6 months in French and American oak.

92 points Wine Advocate
The new young red 2021 El Predilecto recovers Predilecto, which was a historic brand of the house, a wine with less aging than the rest and more fruity character. In this case, they want it to show the fruit expression of the vineyard without oak. They call it the new old concept in Rioja, what the wines used to be before the arrival of the French, pure fruit. It's a blend of 65% Garnacha from C??rdenas and Cordov??n and 35% Tempranillo from Samaniego that fermented destemmed but uncrushed (so not exactly a carbonic maceration) with clean and fresh aromas and flavors. It's ripe and hedonistic, with 14.5% alcohol and good freshness. It matured in concrete for five months.

Natural / Sustainable

Capit??n Xurelo is a red blend from many different vineyards. It's produced like of the all reds here, with full clusters that were foot-trodden and fermented with indigenous yeasts. It finished fermenting in barrel and remained there until the next harvest, when it was transferred to stainless steel where it matured for a further eight months. Here, they look for a more austere, perhaps rustic profile. This has tons of notes of acid berries and is light to medium-bodied, with a minty and balsamic touch.

Organic

The new kid on the block is Vit??cola Mentridana, a family and friends project from Dani Landi (Comando G) and Curro Bare??o (Ca' di Mat and Fedellos) with family vineyards and some of the brands that used to belong to Landi. The first vintage is 2021, but the 2020s are already labeled and sold through this new project. In total, they have 15 hectares in M??ntrida and Real de San Vicente, some owned, some rented, but all are worked by them organically (and in due time they should get the certification). Production is around 40,000 bottles. It's a great new addition to Gredos.

94pts Wine Advocate:
The Lot 38 La Bota de Viejo Cream Bota No is the sequel to the sweet oloroso that was Lot 19. It originates from the blending of a Pedro Ximenez over a century ago when the Solera was started. It has a fairly light bouquet that opens with aeration: hazelnut, macadamias, subtle note of caramel and nougat. The palate is medium-bodied with a lovely viscous opening: a touch of spice, eau-de-vie, caramel and cafe latte underpinned by beautifully judged acidity and a sensual harmonious long finish. Superb.

900 bottles produced. La Bota de Viejo Cream 38 "Bota NO" is a new release of edition 19 in the series: a sweet oloroso that has aged as such in a 9-butt solera under the label "Viejo Cream", never before commercially available except for a few exceptional sacas for British customers. This solera has in turn a bota NO as well as a double NO- of notably higher age and character, and which is where this wine has been sourced, again in limited volumes. This sweet oloroso results from a blending process with top-quality pedro xim??nez that was performed early on, when the solera was founded, likely over a century ago. Harmonious integration during these decades has made the wine finer and rounder, thanks to the patience of several generations of winemakers, reaching today a prodigious balance between the raciness of dry oloroso and the mellowness of sweet PX.

What originally started out as a private buying club for an outstanding Amontillado located in the cellar of Miguel S??nchez Ayala, has become one of the most sought after series of bottlings sourced from, and inspired by the wines of Jerez and Montilla-Moriles. Jes??s Barqu??n, a professor of criminal law at the University of Granda and Eduardo Ojeda, the technical director of Grupo Est??vez, guided by their vast knowledge of, and unparalleled access to, the best wines, cellars and soleras of the region, have since 2005 assembled one of the finest offerings of Sherries in the market. When word got out about their project, what was once a hobby became a full-fledged commercial enterprise. Supply remains limited and demand has only increased. Since that first cask of Amontillado, labeled simply Bota de Amontillado no.1 in honor of the short story by Edgar Allan Poe, each successive bottling as been numbered, bottled en rama, limited in release and quick to sell out. Not content with only exploring the possibilities of fortified wines, Equipo has also released brandies, unfortified Palomino Fino aged under flor, and a couple of PX wines, one dry and one made from raisined grapes. They have also partnered with Dirk Niepoort and Quim Vila to make a Vin Jaune styled Palomino Fino and Sergei Colet to produce a Cava utilizing flor in the secondary aging of the wine as well as Sherry and Montilla for the dosage.

"Saturated ruby. High-pitched aromas of redcurrant and cherry, with complicating notes of rose, spicecake and minerals. Taut and energetic, offering sweet red fruit flavors and a sexy floral quality. Fine-grained tannins add shape to a spicy, incisive finish. This could use some bottle age." 90+pts Vinous

Antonio Hidalgo, President, is the 6th generation of Sherry winemakers and still family owned and operated - Bodegas Hidalgo La Gitana. The winery was founded in 1792 by Pantaleon Hidalgo in Sanlucar de Barrameda, Spain. Surrounded all his life with the wonderful world of wines and wine makers has given him the opportunity to be front line with the changes and evolution of Spanish wines in the last two decades. Antonio envisioned from his native Spain to position wines from his country in the United States and that is how Hidalgo Imports was born in 2006. Over the years, wines from other countries where necessary to cover all of our clients demands and that is how we started to distribute wines from Argentina, Chile, Italy and France. A great amount of Hidalgo Imports wines have received the highest ratings from the most important magazines and specialized people in the industry, obtaining great recognition in the country, proving that his long career and experience play a very import role in the profile of the company.