Red

Winemaker Notes:
Ruby red with a gold-tinged rim. Deep, vibrant color. A Complex nose. It retains the ripe red-berry fruit aromas of blackberries, blueberries, and block plums extraordinarily well. Gradually it opens up to reveal smoky, toasted wood nuances, with spices and hints of minerals and tobacco. A Smooth mouth-feel, with sweet, polished tannins. A long, elegant, perfumed finish with final hints of coffee with chocolate.

Organic / Biodynamic

97 pts Wine Spectator
A beauty in the making, with waves of dark currant preserves, warmed fig and steeped blackberry fruit, all infused with chai spice, tobacco, singed alder and espresso cream accents. Very grippy on the finish, but this is long and smoldering too. Best from 2035 through 2060

94 points Wine Advocate
I tasted two vintages of the Gran Reserva from Haro, starting with the 2017 Imperial Gran Reserva from a warm and dry year whose yields were lowered by frost in late April and was saved by rains at the end of July. It's 85% Tempranillo, 10% Graciano and 5% Mazuelo with 14% alcohol, a pH of 3.65 and 5.31 grams of acidity. It fermented in small oak vats followed by malolactic in concrete and aging in French (70%) and American oak barrels for two years, during which time the wine was racked every eight months. It's evolving at a slightly faster pace and maybe it's a little lighter, but I didn't feel the heat, which is quite something. It's drinking well. 75,000 bottles produced. It was bottled in July 2020.

94 points Vinous
The 2017 Gran Reserva Imperial blends 85% Tempranillo, 10% Graciano and 5% Mazuelo from Villalba in Rioja Alta. Aged for 24 months in oak barrels (two-thirds French, one-third American), it's a dark garnet red. The 2017 reveals alluring aromas of sour cherry, blackberry and hints of mint, all set against an oak backdrop. Dry and concentrated, it finishes powerfully, achieving significant nuance for a ripe year in Rioja.

94 poijnts James Suckling
A juicy red with lots of blackberry, chocolate and light oak aromas and flavors. Mushroom and cedar, too. Its full-bodied, layered and very rich with a flavorful, savory finish.

92 points Wine Advocate
The 2017 Via Real Reserva displays more advanced characteristics than the 2018 I tasted next to it. It has notes of forest floor intermixed with hints of fruit, berries in liqueur and some spices. 2017 was a very challenging year, and the wine is evolving at a faster pace. It's 13.9% alcohol and has a pH of 3.54, coming through as polished and ready to drink now. It's mostly Tempranillo with 10% other grapesGraciano, Garnacha and Mazuelo.

Organic / Natural / No Sulphur

Hand-harvested organic Cabernet Sauvignon and Merlot from twenty year old vines in Los Carneros California. Fourteen day spontaneous fermentation in neutral oak with indigenous yeasts then aged 24 months in neutral oak, 12 months in bottle. There is no fining nor filtration and zero sulfur is added. Their red blend from Carneros is a knock-out! A blend of Cabernet Sauvignon and Merlot that spent 24 months in neutral oak and 12 months in bottle before release. The wine is deep, but not brooding, with classic cassis, blackberry, tobacco leaf, and allspice notes. Although full-bodied the wine is lively and easy to drink. No gloppy late-harvest fruit put in 200% new oak barrels here, just a beautifully balanced well-made wine. Bravo Les Lunes!

93 points Wine Advocate
The super bargain of the portfolio has to be the red 2017 Viña Cubillo Tinto Crianza, which this year shows more development and faster aging, with more tertiary notes than the other reds from 2013 and 2014 that I tasted next to it. The frost of April 2017 killed 100% of the vegetal mass at Cubillo, and the grapes they picked were exclusively from the second generation, therefore fruit that ripened in a much shorter cycle, as the harvest was also earlier. It has notes of damp earth, mushrooms, truffles and forest floor, dry leaves and decayed flowers and herbs. It has a polished palate and is medium-bodied, with mostly resolved tannins, and it feels a little lighter. But it's still worth it. It was produced with a blend of 70% Tempranillo, 20% Garnacha and 5% each Graciano and Mazuelo from vines averaging 53 years of age. It fermented in their old oak vats and matured in used American oak barrels for three+ years. It has 13.5% alcohol, a 3.0 pH and 6.5 grams of acidity. 90,000 bottles produced. It was bottled in February 2023.

Organic

With an elegant and attractive profile, it shows our commitment to sustainability and preservation of the environment. A combination of Aragonez, Trincadeira and Alicante Bouschet, the classic and timeless blend from Alentejo from the organic vineyard Vinea Maria. Fermented in stainless steel vats and aged for 12 months in new and used French oak barrels. Notes of black fruit jam, intense earthy perceptions, mint, green coffee and toast. In the mouth, it is structured, elegant, fresh and with a long finish.

#9 on The Wine Spectator's Top 100 Wines of 2019!

96 pts Wine Spectator
Offers a lush, juicy mix of blackberry, blueberry and black cherry flavors that appears seamless, integrating with notes of amaretto, clove and lavender. Plush, juicy and very generous on the long, expressive finish. Drink now through 2034. 1,156 cases imported.

92 points Wine Advocate
The 2017 Reserva comes from the frost year when they lost a great part of the grapes. The cycle was very short and the summer was warm, and it was one of their earlier harvests. The wine comes in at a moderate 14% alcohol and feels very approachable, with grip and some tannins that would welcome food. They still produced 40,000 bottles, because there was less Crianza.

92 points Wine Spectator
Fragrant hints of anise, iron and mountain herbs add depth to the focused core of ripe black cherry and black raspberry fruit. Sculpted tannins form a fine frame for this fluid, well-knit red, firming the lingering finish. Drink now through 2032.