Wines (12 View)

90 points Wine Advocate
The fruit-driven, light and fresh 2022 Malbec is young and vibrant with a bright ruby color and a nose of red berries and violets, which is attractive. It's juicy and tasty, with a serious dry finish

#68 on The Wine Spectator's Top 100 Wines Of 2025

90 points Wine Spectator
Ripe with cherry, this is juicy and pure, showing accents of earth and leafy underbrush. Winds down leisurely, with balance, a firm edge and fine length. Drink now through 2028.

Orchard blossom and ground ginger are aromatic accents to the ripe Asian pear, stone and lemon pith flavors of this lithe, light-bodied white. Lingering finish.

Organic

Whilst the origins of viticulture at Can Vendrell go back to the middle ages, it was not until 1903 that the Albet family established itself at the estate. Joan Albet i Rovirosa came to Can Vendrell to oversee the replanting of the estate after the Phylloxera plague. This process involved planting American rootstock and grafting the desired variety onto that rootstock. After replanting the vineyards he stayed on as manager of the 210 hectare estate of which 90 hectares were vineyards.

It was the fourth and current generation, Josep Maria Albet i Noya, that introduced organic farming methods to the vineyards. Josep Maria took over the management of the estate after his father's death in 1972 and at the end of the seventies started producing his first organic wines. With the success of that first wine produced specifically for the Danish market, they gradually moved the entire estate over to organic farming.

The family also finally acquired the estate that they had been farming for four generations. At this point, they began a long process of continuous rennovation of the cellar, as well as switching 100% of the estate over to organic farming methods.

We currently control 80.6 hectares of vineyards as well as buying grapes from local farmers who have converted to organic farming, paying the highest prices in the Penedès and advising the farmers to ensure the highest quality.

93 points Wine Advocate
The 2021 Tinto, produced with 75% Tempranillo, 20% Garnacha and 5% white grapes, is serious and austere, produced with grapes from cooler parts of Rioja to achieve freshness and aging potential without having to resource to very long aging in barrel (this was in barrels and foudres of different ages and sizes for some 16 months). It opened up with time in the glass to a medium to full-bodied palate with very fine tannins and a clean, long and tasty, almost salty finish. It's a wine that transcends its price. 25,000 bottles produced. It was bottled in May 2023.

This is a lovely example of the Greek white wine Assyrtiko. Bright yellow color with green hues. The bouquet displays aromas of passion fruit, mango and citrus. Balanced taste with crispy acidity and a characteristic minerality around the palate. Long and lasting finish.

95 points Wine Advocate
2020 was drier than average until the harvest, when it rained and diluted the grapes, and they had to wait to regain concentration. The result is that the 2020 Alion is a wine with better balance and freshness. They felt the skins were very ripe and they could extract more and use a little more American oak (4%) in the elevage. From 2019, they kept the press wine separate until June, and they keep separate quantities of press wines that are aged in different containers depending on the quality of the wine. They used a percentage of concrete and oak vats for the elevage, which gives the wine more verticality and freshness. It's a subtle and elegant Alion, not as dense as some other vintages, but with nice balance and very elegant tannins Drinking Window: 2025 - 2035

A blend of Corvina, Corvinone, Rondinella and Sangiovese, the 2020 Palazzo della Torre is luscious, dark and exceedingly contemporary in style and execution. This is a soft and well-textured expression with layers of ripe fruit, black cherry, spice, bitter chocolate and tangy Spanish cedar from oak aging. The oak is quite dominate, so be ready for this particular stylistic approach.

Sustainable / Natural / No Added Sulfites

92 points Wine Advocate
The new white 2023 Nauda Viura was produced with nothing other than grapes showcasing their minimal-intervention approach. It has a golden color and notes of yellow fruit and pollen, clearly influenced by the contact with the skins. It fermented in old tinajas in contact with the skins for six months after which it was pressed and bottled. It has contained ripeness and 12.5% alcohol, keeping a pH of 3.35, with a bone-dry, faintly tannic finish. 4,745 bottles produced. It was bottled in July 2024.

White grapes that have been partially crushed. Fermentation occurs slowly and spontaneously. There is no pumping or punching down, no cold control, and no chemicals, allowing for a gradual fermentation. After the alcoholic fermentation is finished, the tank is finished and closed for extended maceration with skins. Skin maceration for 11 months, bleeding of the wine without pressing the skins, resulting in a low yield of only 45%. Prior to bottling, light filtration is performed. Wine with minimal intervention and no additions. 585 Bottles produced from .5 of a hectare.

Sustainable / Natural

91 points Wine Advocate
The unusual rosé 2020 Suañé Rosado Reserva has a very oxidative profile, with notes of hay and straw, and a polished and soft palate with some bitter notes in the finish. It's really a clarete produced with a mixture of red and white grapes 45% Viura, 30% Garnacha, 15% Sauvignon Blanc and 10% others. It has 13.5% alcohol and a low pH of 3.3. It matured in barrels of different sizes for 12 months.

Wine with minimum intervention, with a small amount of sulfur added towards the conclusion of the alcoholic fermentation and before bottling. The clusters are gently de-stemmed, fermented, and macerated for 10 days with their skins. Alcoholic fermentation occurs spontaneously with natural yeasts. Skins are gently pressed in a vertical press before being transferred to 228-liter French oak barrels. After 13 months of maturing and weekly lees stirring until racking, the wine refines and decants in a stainless steel tank with its own lees for 6 months to facilitate spontaneous clarity. 13 months in 100% French oak (20% two years, 60% three years, 20% four years). Following bottling, it should be kept in the bottle for at least 12 months before being released.

92 points Wine Enthusiast
Aromas of blackberry and white chocolate with a touch of cedar lead the way for flavors of pomegranate, raspberry, milk chocolate and a touch of spice. Polished tannins evaporate into a long and vivid finish.

91 points Wine Spectator
Vanilla, licorice, dried mint, incense and tar notes offer a fragrant overtone to flavors of black raspberry, blackberry, dried fig and iron. This medium- to full-bodied red is refreshed by lively acidity and structured by lightly chalky tannins. Drink now through 2031.