World Wine – Prickly pear, small green apples, preserved lemon and a nice sense of tang, it is 100% varietal in a very stylish, smooth mid-weight register. With juicy acidity and a nice little nutty snap to close, the fruit tannins are perfectly handled (so often the Achilles heel of this tricky variety). Unbelievably good value - you just shouldn't be able to get it so cheap!

Wine Spectator – Black cherry, boysenberry, cola and mineral flavors mingle in this ripe, lively red. The muscular tannins are well-integrated, and citrusy acidity keeps this fresh. Expressive. Drink now through 2025.

World Wine – A very soft style from a vineyard run by the Olazabal family. There is sweetness, allied with cocoa flavors and a touch of burnt coffee. There's a very attractive sweet black fig character to finish.

World Wine –

World Wine – This is a remarkable wine. Texture, purity, aroma, line and length … it's punchy (lemon drops and all that), but soft with lovely golden release (green-grassy herbs, fennel, electric pollen, lemon jube): the wine is open-fermented and spends a couple of days on skins for textural evolution to avoid strictness, and gains a lovely sense of roll without losing any of the line and zap you want.

World Wine – Leesy and ginger notes frame pear and light herbal flavors in this bright, balanced white. Features a polished texture and firm acidity. The finish is spicy and long.

World Wine – The Cillar de Silos Crianza is produced with the fruit from different old-vine plots (40 to 50 years of age) on sand and lime soils, feels quite classical, with aromas of ripe black fruit, spicy oak and an herbal side that adds freshness. The palate is remarkably fresh for the vintage, with polished, fine tannins and enough acidity. A very good crianza.

Robert Parker/Wine Advocate – This is produced from what Pepe Raventós considers a great vintage that will be considered historic in the future. That year they harvested 25 days later than the recent average, so the grapes had time to ripen slowly to perfection with a long cycle that also held acidity and the wines are very fresh. This is sourced mostly form the Viña de la Plana, which has plenty of clay on the chalky mother rock (120 centimeters below) and quite deep soils that produce wines of good freshness and balance. They also use part of purchased grapes from organic growers as their idea is to keep some 20% of grapes from external suppliers. They like to work with some of the old-timers, the local people that know and understand the zone. The wine blends the three traditional grapes, Macabeo, Xarello and Parellada and ages no less than 18 months in contact with the lees (with a maximum of 30 and an average of 24). It is Extra-Brut (five grams of residual sugar). The powerful and expressive nose is really fresh, mixing fennel, aniseed, bread dough, in a very balanced, elegant and subtle way. The palate is extremely fresh (the signature of the vintage) and balanced with amazing weight of fruit, the lees/yeasts do not overpower the fruit and the finish is very long. This is one of the best sparkling wines in its category and price range, especially in this vintage.

The Wine Front – "From Lenswood in the Adelaide Hills. Wow. This is tip-top for dinking. It’s distinctive, individual, tannic and imposing, and yet it’s straight-out delicious as well. Highly drinkable but with attitude. Iron, berries, graphite and fragrant dry herbs. Tart in a good way, juicy and alive. Did I mention tannin? It’s got plenty. It’s struck with it. And it makes it work. The guns are ablaze here." - Campbell Mattinson (The Wine Front)

World Wine – Vinous Brilliant ruby. Intense, spice-accented, ripe black and blue fruits, violets and smoky, mineral aromas build in the glass. The sweet, expansive palate reveals concentrated blueberry and boysenberry flavors that tighten up slowly on the back half. The finish clings with excellent tenacity, providing a framework for the wine's exuberant dark fruit.