Red

91 Points Wine Enthusiast
The home chateau of the group of properties owned by the Guyon family, this estate has produced a solid very ageworthy wine. It has dark tannins and rich juicy black fruits. With its structure and bright berry and plum flavors, it will not be ready to drink before 2020.

91 Points James Suckling
The savory and earthy notes give this a lot of personality.

89 points Vinous
The 2014 Chateau Rollan de By is a gorgeous Cru Bourgeois. Dark blue and purplish fruit, tobacco, lavender and menthol meld into a core of dark fruit. Exuberant, racy and super-expressive, the 2014 is one of the under-the-radar gems of the vintage. Drink it over the next decade. Alain Raynaud is the consulting winemaker. Drinking window: 2017-2026

 Now here is a gem of a wine for you Bordeaux enthusiasts, Chateau Rollan de By Cru Bourgeois Medoc 2014. This Cru Bourgeois will appeal to Bordeaux lovers with a die-hard traditionalist palate. This has all the leather, tobacco leaf, cedar and forest floor you crave and has ten years of bottle age! It is drinking in a sweet spot right now displaying evolved fruit notes, not the youthful vibrancy you would experience with a new vintage like 2021. Oh, not to mention the going price for the 2021 vintage is $45-$50!

Chateau Rollan de By has 45 hectares planted to 70% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc and 10% Petit Verdot. They have a terroir of clay and gravel soils. The vines at Chateau Rollan de By are old, with an average age of 35 years. The wine is aged in a combination of 90% new, French oak barrels and 10% new, American oak barrels for an average of 12 months.

95 Points Vinous Media
The 2014 Viña Bosconia is 80% Tempranillo with 10% Garnacha, 5% Graciano and 5% Mazuelo from the El Bosque vineyard in Haro, Rioja. Garnet in hue, it opens with cassis, cola and oak-driven aromas. The palate is youthful and smooth, with well-integrated tannins, black fruit and anisette at the finish. Still growing, it’ll develop greater complexity with more time in bottle.

94+ Points Wine Advocate
I loved the nose of the 2014 Viña Bosconia Reserva, a red that sells at an incredible price for the quality, the problem is (like all their wines) finding it... They had to accelerate the harvest to avoid botrytis caused by the abundant rain during the harvest. This is a blend of 80% Tempranillo, 10% Garnacho and the remaining 5% Graciano and Mazuelo, fermented in old oak vats with their yeasts and matured in neutral American oak barrels for no less than five years. It's elegant and nuanced, developed but young for its age, with a seamless palate and very fine tannins, with energy and light. It has 13.5% alcohol, a pH of 3.3 and 6.7 grams of acidity, notable parameters of freshness. It was bottled in March 2022.

94 Points Tim Atkins
Bosconia is a very traditional Rioja Reserva blend, produced from a combination of Tempranillo, 10% Garnacha and 5% each of Graciano and Mazuelo. Sourced from the 59-year-old El Bosque vineyard in Haro, it's earthy, savoury and challengingly focused, with classic notes of rosehip, petrichor, beetroot and dried herbs, very tangy acidity and a firm, Barolo-like finish. Gloriously unique.

Don’t let the vintage fool you, this is as fresh as can be, it seems as though it hasn’t aged a day! Pulso evokes intense aromas of sour cherries, red fruits and flowers. This medium-bodied red is delicate on the palate with great balance, elegance and mouthwatering acidity. This is a beautiful example of Malbec with character in excess.

Sustainable with very low intervention. 92% Malbec and 8% Cabernet Franc. Native yeasts with long post-alcoholic fermentation macerations. 3 different vinification techniques are used for Malbec:#1 Traditional vinification with whole berries. #2 Whole berries fermentation + 30% reincorporated stems. #3 Whole berries fermentation in Apollo Eggs for about 120 days.

The Cabernet franc is fermented as whole berries. Aged 12 months in old barrels and Apollo Eggs that allow micro-oxygenation. Only 404 cases were produced.

Located in the coastal region of the Colchagua Valley are the vines that give birth to this wine. The region enjoys a Mediterranean climate: 400 mm rainfall per year concentrated in winter, moderate to high temperatures in summer moderated by the breeze that comes from the mountains in the morning and the ocean in the afternoon. It is a small valley surrounded by mountains from which the soils with decomposed granite originated, in variable depths depending on the slope. A loamy-sand texture that provides the wine with its unique floral aromas. Yields: 8 tons/hectare

93 points Vinous
The 2014 Gran Reserva Seoro de P. Pecia is a blend of 95% Tempranillo, 3% Graciano and 2% Garnacha, sourced from the Sonsierra area in Rioja Alta. Aged for 48 months in American oak barrels, the balsamic nose also features herbal and black fruit notes with hints of dried flowers and a vanilla undertone. Dry and enveloping on the palate, the juicy, heightened acidity makes this a refreshing red. A faintly volatile finish adds character. This well-balanced Gran Reserva exemplifies the character of a cold year in the Sonsierra, maintaining a lightweight spirit.

It matured in used American oak barrels for 48 months and was racked every six months. Then aged three years in bottle.

Winemaker Notes:
The 2014 Napa Valley Cabernet Sauvignon has an opaque crimson color with a purplish hue. The alluring nose draws you in with notes of cassis, black cherry, pipe tobacco, salted caramel, cocoa beans, and fresh strawberry. This full-bodied wine enters with a depth of flavor and offers mouth-coating, velvety tannins, and flavors of cream soda and red fruit. Black currant and vanilla notes crescendo through the palate to the lengthy finish. This wine is drinkable upon release, but given proper cellaring conditions can be enjoyed through 2040.

Blend: 78% Cabernet Sauvignon, 11.6% Merlot, 6.7% Cabernet Franc, 2.1% Petit Verdot, 1.6% Malbec

98 points Wine Advocate
The 2014 ??nico was produced with grapes from 40 hectares of vines selected from the 210 hectares the winery has. The grapes were picked between September 20th and October 3rd, and the blend was 94% Tinto Fino and 6% Cabernet Sauvignon. It fermented in oak vats with indigenous yeasts, with malolactic in stainless steel. The first part of the aging was in 225-liter barrels and the second one in 20,000-liter oak vats, and the ??levage lasts 10 years between oak and bottle. It's a year that combines power and elegance; it's concentrated but has subtleness. I had a unique opportunity to taste it from magnum one year ago and was truly impressed. This tasting was consistent with those sensations. 2014 was a good vintage in the zone, a year with good rain and a big crop, not as powerful as 2012 or 2015 but a year with finesse. The wine feels very balanced, lower in alcohol and with integrated oak, crunchy, fresh and still young. It feels quite classical; it's fine-boned, elegant but also powerful, more like the ??nicos from yesteryear. It has to be one of the finest vintages of recent times. It has 14% alcohol, a pH of 3.85 and five grams of acidity measured in tartaric acid per liter of wine. One of the largest vintages of ??nico, 104,606 bottles, 3,612 magnums, 356 double magnums, 50 imperials and five Salmanazars were produced. It was bottled in June 2020. It seems like years ending in four?????94, 2004, 2014 (but not 84, that was not produced)?????are very good here. We'll have to wait and see about the 2024...