WineUp Guide English - best spanish wines

Wine Up Consulting

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DIGITAL WINE GUIDE WINE UP

Directed by:

Joaqun Parra Lpez

Edited by:

Wine Up Consulting C/. Lepanto, 4 3e 13700 Tomelloso

Ciudad Real (Spain) [email protected] Translated by: Lda. Mara de los ngeles Montesinos Parra [email protected]

+34926531223 February, 2014

INDEX: Icons key Page 04 Before starting, tips and instructions Page 05 Letter from the guides director Page 08 Presentation Page 11 The wines, ratings, tasting processes and the tasters Page 13 Personage of the year in the wine world: Charlie Arturaola Page 17 The interview with Charlie Arturaola Page 20 Top 100: the best wines Page 32 Best In Class - the best wines in a quality-cost relationship Page 67 Best In Class - 25 best wines up to 6 Page 68 Best In Class - 25 best wines between 6 and 12 Page 75 Best In Class - 25 best wines between 12 and 20 Page 82 Best In Class - 25 best wines between 20 and 30 Page 89 Best In Class - 25 best wines between 30 and 40 Page 96 Best In Class - the best wines by their Category Page 103 Best in Class - 15 best White wines Page 104 Best in Class - 15 best White wines; Barrel fermented and/or Crianza Page 109 Best in Class - 15 best Ros wines Page 114 Best in Class - 15 best Red wines Page 119 Best in Class - 15 best Red wines 09-10-11 vintages Page 124 Best in Class - 15 best Reserve red wines Page 129 Best in Class - 15 best Grand Reserve wines Page 134 Best in Class - 15 best Signature wines Page 139 Best in Class - 15 best Sparkling wines Page 144 Best in Class 15 best Sweet wines Page 149 Best in Class - 15 best Fortified wines and Distilled grape spirits Page 154 Wines tasted in this guide and the data of the different wineries Page 159 Spanish wineries list Page 497 International wineries list Page 743 Spanish Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and other world regions Page 763

ICONS KEY

Oenoturism

Restaurant

Visit the winery

Hotel

Buy online

Recommendations to fully enjoy this Digital Wine Guide

WINE UP!

Before starting to enjoy this Wine Guide I want to give you some useful tips so you can make the most of this document.

Nowadays there are many PDF readers available on the internet. Many of them will allow you to browse, but you can find others with no option to get access to the wines, wineries, PDOs and social networks links ... This guide contains thousands of them and you will find valuable information in each one.

I recommend you to install ADOBE READER* (if you havent already). It's FREE and reliable regardless the device you are working on.

To download and install, click on the picture or on the link below the icon:

Android: https://play.google.com/store/apps/details?id=com.adobe.reader

IOS: https://itunes.apple.com/us/app/adobe-reader/id469337564?mt=8

PC-MAC: http://get.adobe.com/es/reader/

* Adobe, Acrobat, and Reader are registered trademarks of Adobe Systems Incorporated in the United States and/or other countries.

You can do searches through this document in order to get direct access to the information you are looking for in an efficient and quick way.

If you are consulting this guide on your computer, press Ctrl+f and the searching pop-up window will appear on the upper right corner of your screen.

And if you are consulting the guide on any other mobile device, just by touching the screen, a shaded toolbar will appear on it. Press on the magnifying glass icon and the searching bar will appear.

Editors letter of introduction The realization of a wine guide requires lots of work all over a year in which the act of tasting is actually the most important part of the process. This process is the responsible for the final wine ratings but there are too many previous and subsequent steps to achieve that, for example, making contact with the different wineries, the receipt of wine samples and their classification, the incorporation of the wineries and their wines to the system, the final layout of the guide, etc.

Besides being a lot of work it is also a great responsibility as you are evaluating and rating the work of many others who surely do their jobs as good as they can.

I can assure you that when it comes time to taste, I have in mind the human and economic sacrifice behind each wine, starting with the efforts and hard work of the uncomplaining winegrowers and also having in mind the work at the wineries, the enologists work, the technicians work, etc.

Once you are part of this sector is inevitable to make friend and, in some cases, enemies but I have to say that so far it is not my case. Apart from this, the taster can feel consciously or unconsciously influenced in a certain way when evaluating a wine by the design of a label, the shape of the bottle, its origin, the winery it is from or even by the enologist who signs that specific wine.

It is possible to notice these kind of things in many other guidesNot long ago, a colleague who also does tastings for other wine guides told me: If you taste blindly its because you are soft referring to the fact that he can not be influenced by the wines or wineries he valuates. Almost all wines in this guide

Joaqun Parra Lpez

have been tasted blindly because, unlike my colleague, I think that when you taste blindly you can fully trust your senses and based on what they tell you, you can valuate any wine. The label with the brand info, the name of the winery and the P.D.O. remains in the background. I believe that this is the only way in which a wine valuation can be completely FAIR.

Along this wine guide you will find 1024 different wines from 286 different wineries. Although much more wines were tasted, some of them were not good enough to appear in this handbook because of their low marks.

The average rating on these 1024 wines is 8986 points and their average price per bottle is 15.24 .

Surely some of you may think that the average rating is pretty high but luckily for me as a wine tater and for the other people who helped me with the task, the vast majority of wineries usually send me only their best wines, those with the higher quality, and this is something we really appreciate since I really think that the best wine guide is not the one with the larger number of wines in it but the one with the highest quality wines; quality is always better than quantity. I seriously doubt that someone would ever buy a wine guide like this just to choose a table wine in a supermarket.

I have tasted wines from 66 different Spanish Protected Designation of Origin and Protected Geographical Indication (including some international wines)

2411 wineries are listed in the directory; that means that the guide is not only about wine but wineries also have a place in it.

Out of the 1024 wines tastes there are 244 white wines and 641 red wines. The rest are sparkling, sweet, fortified wines and distilled grape spirits.

The average price on the white wines tasted is 9.98 per bottle and their average rating is 8924 points.

The average price on the sparkling wines tasted is 14.87 per bottle and their average rating is 9012 points.

The average price on the red wines tasted is 17.59 per bottle and their average rating is 9004 points.

Regarding this last group, I decided to make a differentiation by vintage going back to the one of 2006, obtaining the following data:

2012 red wines tasted: 8730 points and 6.17 on average per bottle. 2011 red wines tasted: 8910 points and 8.54 on average per bottle. 2010 red wines tasted: 8997 points and 14.13 on average per bottle. 2009 red wines tasted: 9095 points and 24.85 on average per bottle. 2008 red wines tasted: 9016 points and 20.26 on average per bottle. 2007 red wines tasted: 9072 points and 21.09 on average per bottle. 2006 red wines tasted: 9036 points and 18.76 on average per bottle.

We could have further valuations out of this data but they are so obvious that drawing conclusions will be an easy task.

You can find and follow me on the main social networks:

http://www.facebook.com/joaquinparra.ecatas http://www.facebook.com/ecatas https://www.facebook.com/bodegassingulares http://www.twitter.com/ecatas http://www.linkedin.com/in/joaquinparrawineup http://www.instagram.com/joaquinwineup http://www.flickr.com/photos/joaquinwineup http://www.pinterest.com/joaquinwineup http://www.google.com/+JoaqunParraWineUp

PRESENTATION

This DIGITAL WINE GUIDE has already achieved to sneak in more than 35.000 digital devices in just two editions. With the third edition of this guide, the first of the year, I intend to keep bringing the wine, the wineries and the P.D.O.s closer to the people who take an interest in this wine world.

Nowadays we live in a digital era; smartphones, tablets replacing PCs, e-books, digital handbooks, PDAs, The wine industry can be considered modern but there is a part of it clung to the past that refuses to evolve, not understanding that evolution can BRING IT CLOSER TO THE FINAL CONSUMER through distributors, importers, stores, etc. all around the world and this does not imply any changes in the work philosophy at the vineyard or at the winery.

Social Networks have had a meteoric impact that has changed our lives, and most importantly, the way we interact with our fellows, and why not, with those companies and brands that we follow and / or consume.

In 1998 I started working in the wine industry and over the years I have learned about different aspects of this sector as the administrative, technical and commercial business processes and during this last period I have worked in the consultancy and advising field via my own company Wine Up Consulting, in the communication field and I have also tasted thousands of wines. Many of these wines are published in my most ambitious digital project, the first online tasting board www.ecatas.com which turned 5 years old in 2013 and it is now undergoing a complete change, but like all these kind of thing it is taking some time (and of course a financial investment).

This guide is born precisely from the experience of tasting; participating in tasting sessions, as a jury at international competitions and of course, tasting for the website www.ecatas.com. All wines and data published in the guide are taken from this website and thanks to the project and the initial programming we obtain the data collection as well as the modulation according to what is required. After that, these data go through an adaptation process to the format and the context. We hope that the final result meets your expectations.

The purpose of this guide is clear and defined, that is, to bring the wine closer to the consumers (whether final or intermediary) and help them to know the wine and winery information first-hand and especially the tasting impressions along its three stages: Visual phase, Olfactory phase and In mouth (Aftertaste) phase.

When tasting this way, decimals may appear. The scoring process is similar to that carried out in competitions. And since the system provides us decimalswhy should we omit them? I have always maintained that a wine with a punctuation of 91.10 is not the same as one with 91.90 points. It is also important to know the punctuation a wine gets on each of the different tasting phases. The punctuation in the visual phase is important because it provides a lot of information, in the olfactory phase we discover what the wine offers and prepares us for the next and last step. Finally, on the palate is where the wine finally shows itself and meets the expectations.or not.

I really hope this guide will be useful for you and, of course, if you have any comments I will be happy to listen.

Joaqun Parra Wine Up

THE WINES; RATINGS AND THE TASTING PROCESS: This guide has been created using the ratings and comments of just one taster, Joaquin Parra Wine Up. This punctuation is only one of those that make the average you can find on the web www.ecatas.com. This provides the opportunity to anyone who wants to create his or her own digital wine guide (by publishing the tastings on the web first)

The tasting sessions have taken place at the Wine Up Club Tasting Room in Socuellamos, Ciudad Real. They were carried out by teams of 3 to 5 tasters. Every wine was tasted blindly since it is the best way to do it avoiding the temptation to valuate friends better. It is also important to explain that no more than 100 wines were ever tasted the same day, breaks were taken every hour and the light conditions, room temperature and the wine temperature were optimal.

Schott Zwiesell Taste n 1 and Riedel were the wineglasses chosen for the tasting sessions.

PARTICIPATING TASTERS Although this guide has been drawn up using the ratings from the editor, Joaquin Parra Wine UP, other tasters have participated in the tasting sessions along the year 2013 providing this guide with their ratings and comments. In case you are interested on their opinions you can check their profiles on www.ecatas.com:

Joaqun Parra Wine Up: http://www.ecatas.com/?action=usuarios.ficha&id=8

Jos Ignacio Lpez de Ancos: http://www.ecatas.com/?action=usuarios.ficha&id=448

lvaro Caparrs (El Catacaldos): http://www.ecatas.com/?action=usuarios.ficha&id=554

Mara Luisa Quintanilla de Torres http://www.ecatas.com/?action=usuarios.ficha&id=578

Vicente Delgado Lpez http://www.ecatas.com/?action=usuarios.ficha&id=12

Elas Lpez Montero: http://www.ecatas.com/?action=usuarios.ficha&id=2

Antonio Alumbreros Navarro: http://www.ecatas.com/?action=usuarios.ficha&id=10

Agustn Ferrn Lahoz: http://www.ecatas.com/?action=usuarios.ficha&id=1

The interview with Charlie Arturaola

CHARLIE ARTURAOLA


With the Wine Up guide I wanted to give recognition to those wines over

90 points and I thought that some professionals in the wine world

deserved equal treatment.

At the moment I considered making a special nomination it had to be

unique and, like the vocation of this guide, the nominated should be a

personality with a universal nature inside the wine world. It was clear to

me; it had to be Charlie Arturaola.

Although I have known him for a long time, he is such a good person that

it seems to me I have known him forever, that I have learned from him.

Unfortunately this is a rare virtue not many people possess and it makes

possible to bind and feel a special affinity for that person just with the

very first contact. You always want to learn from him, he is someone you

always want to talk with.

And that is the main issue, TO LEARN. Anyone who gets close to Charlie is

already learning about wine, about experiences (wine is both). I usually

liken wines to people and I think of Charlie as that great wine you know

you can enjoy on rare occasions but is perfect to drink any time.

There is an expression I really like to repeat and somehow it can be apply

to Charlie: Those who read a lot and travel a lot, see a lot and know a lot.

His words are imbued with knowledge, travels and experiences.

Everything a good taster needs, to experiment on the ground. Academies

have an important role but, as Charlie use to say and I posted on the social

networks not long ago, the city is the center of everything but the origin,

the genesis is in the countryside, in the rural areas, and from there this

guide is born.

Without further delay I leave you with the interview which is certainly full

of headlines and full of wisdom; the wisdom you can only get through

experience.


Joaqun Parra: The wine is part of your modus vivendi. Would you

understand life without it?

Charlie Arturaola: At this point of my life, I

wouldnt, I WOULD NOT UNDERSTAND IT.

Now I realize that since I left my house in my

early twenties, I have spent my life based on

the wine; learning, listening, looking for new

wines and prices... Reading tasting notes of all

major wines in the world. Right now I am

teaching about wine, tasting as freelance,

selecting wines for importers in WEST

Canada, New York, Pennsylvania, Texas ... I am

also delivering lectures on my life in the wine

world. And all this in five different languages!

Every now and then, when I can, I write in

some blogs. On top of that, I sometimes serve

as an international judge or/and assessor. In

the meantime, I have won an award as a

worldwide communicator. Im also a sporadic

TV presenter and an actor latelyand

everything for and only for a bottle of wine.

Its incredible!!

JP: Some people think that the wine sector is like any otherthat reading

a couple of books and taking some pictures while you are drinking some

leading brands is enough to call yourself a connoisseur. What do you

think about professional intrusion? Do all these many expert voices

(although not all are qualified) help the wine?

CA: Help... All voices and opinions help. Sometimes its annoying to hear

how some new palates give their opinion, or how they come from a

different industry showing a huge arroganceIts necessary to age, to

grow old in the sector! Such as wine do in a cellar.


Some think that having a diploma is more than enough but that is not so if

there is not even a fiber of a good communicator. Not everybody knows

how to transmit the wineand I think that the more masters degrees we

have, the more we get away from the true essence! From the essence of

wine! We must look for somebody who feels real passion for the wine,

part of the industry and the professiontheoretically there are many

geniuses, but I've fallen asleep in more than one class! And even worse,

that happened to me during a tasting session!

JP: Under some circumstances we are forced to choose. What do you

prefer, a great wine with fast food or haute cuisine with water?

CA: A great wine with fast food. Even with a soup, a sip of Madeira or

Sherry is welcome. I dont remember myself drinking water while eating

haute cuisine. I will never go out if I have fluthe question is to drink at

least a glass of wine, even with a burger and why not, with a pizza a red

Sangiovese or Tempranillo feels good. I love it!

I also enjoy Chinese food with wines like a Chilean Carmenere, or a good

Kobe or Wagyu steak with a glass of Tannat.

JP: A good "taster" requires among other things, a combination of three

virtues: a good memory, a good smell and lots of knowledge. If we bring

this to a sommelier, what other virtues are necessary to become a master?

CA: Thats really complex, it takes many years to become a master and not

everybody achieves that. This question allows me to remember the

difference between a Sensei and Sempai in the Japanese culture. Disciples

do not reach it in a short period of time; sometimes it can take more than

20 years. You have to combine many virtues, and this is something that

todays youth people is losing!!

To possess a vast knowledge of catering, cuisine, regional dishes, cultures,

the menu and how to interact with the Matre and the rest of the


restaurant service is fundamental. For example: to know about attitudes

and protocol, at the same time about spirits, cognacs, cigars, tea, coffee

....Apart from this, its also important to have the ability to manage aspects

like the buying administration, the detailed accounting, Microsoft, Excel

and all new management programs. Its not just buying and meeting

distributors and/or importers. Wineries, owners, oenologists, geology,

geography ... We need to save too, and bring PROFITS and REVENUE!!

Thats the combination. The sommelier today must prove he/she is also a

great administrator. Anyone can buy, but you have to have sense and

judgment when working with great global wines.

JP: In THE WAYS OF WINE, the film you star, you are looking for the

essence in order to recover the palate, trying to get back to the origin. (I

wont say more, no spoilers for those who havent watched it yet). To do

this, you travel through vineyards; you taste the best wines at the best

wineries. In your opinion, where is the essence of wine?

CA: Somebody said a long time

ago that your culture is the

culture of the place you were

born. For me, as a grandson of

Basque, a relative of

Hungarians, Germans, Poles

and Jews, the essence begins

with those who offer you a

glass of wine for the first time.

This should never be forgotten.

I remember the first kalimotxos I had, which later turned into small

glasses of wine. I think that is linked to the passion someone transmits

you at some point in your life. Some people are born surrounded by

vineyards, I was raised under the shadow of a vine, between bottles of

Harriague (Tannat ) , Nebbiolo and Grenache or Semillon as dessert

wines and I always remember those childhood flavors and aromas which


are necessary linked to the history of my ancestors. All that had to be

complemented and improved with the education. The different trips I

took to the main vain-producing regions around the world also helped.

JP: I am of the opinion that perfection of wine cannot be only found in the

wineglass, so it would be necessary to know everything that is beyond a

wine. Do you believe in the perfection of wine? Do you believe in the 100

tasting points?

CA: I dont believe in the 100 tasting points! Every one of us can taste the

same wine and get to different judgments. We are all capable of this.

Besides, nowadays all this rating business is very hard to read. In here, I

have heard about people who get paid for awarding a wine over 90

points. So...those who know nothing about wine and rely on other

palates.Unfortunately, I live in a country with over 320 million people.

There's so much of everything.

JP: If you had to describe the perfect wine... how would it be?

CA: The perfect wine doesnt have a price, at least to me. It can be white,

red, ros, sparkling (cava, champagne ...) but it always has to be a wine

that gives me the aromas of the native soil, the authenticity, the notion of

where it comes from, generous in its fruit, with decisive flavors. In

addition, it must include all the elements of harmony: tannins, acidity,

balance... It should lead me to meditation with the first sip. There are

some wines like this, there are a lot!

JP: Charlie, now you are in the middle of your second film shooting, THE

DUEL OF WINE. You are filming in different countries like France, Italy,

Spain How would you describe each one of these countries wine? What

would you highlight about them?

CA: I can highlight the authenticity of each of the wines from those

regions, they are different. Starting with a BAROLO and continuing with a

BRUNELLO, a white wine from Guetaria or a white wine from Vneto


There is a wine, a red wine which is similar to the Rioja Alavesa

Tempranillo and to the Umbria Sangiovese, but gastronomy changes it

and in such a way! It would be possible to confirm what I say since 4

major CHEFS have a voice in the film!!

The Duel of Wine shooting is going to finish between May and June. Its

loaded with didactic content to learn about wine and cookery. Its a nice

comedy directed by Nico Carreras. We are counting, among others, with

Mr. Arguianos wines and his great Txacol from Guetaria.

JP: The wine has many health benefits, is a vital industry for those rural

areas where it is grown. In many villages, the winery or the wine

cooperative is the largest company and the one with the highest

employment rate. Its able to connect the rural world with the elite

through its wines. Its entirely beneficial Do you agree? Is there

something wrong about wine?

CA: Yes, I fully agree, because that is pretty related to the history of a

place or a region. Maybe its easier to understand when you start from

scratch. I recently saw a group of workers getting out of a cooperative in

southern Sardinia and they were queuing to take the wine home in a

plastic bottle. It was served from a kind of hose, like the ones at the gas

stations. That's so worth seeing, that made me want to ask them if they

had drunk everything during the lunch.

Besides harvesting grapes, many wine producers and oenologist have

come out of the rural areas, no matter what part of the world we are

talking about!!

Today we can no longer make the distinction that used to be made not

long ago between the new world and old world. It doesnt matter

anymore thanks to social networks. Thanks to the internet we are all

connected and a great challenge is open between the wineries around the

world. Their marketing campaigns take more seriously the online

communication and they turn social networks in necessary partners.


Every one of them looks for the wine consumers sector inside these

networks. Nobody can be competitive staying at home.

In the USA there are many of us

doing the same thing. During my

professional career since 1998 I

have trained between 500 and 600

palates: Sommeliers and catering

managers have "drunk" from my

knowledge and experience to

implement it within their works.

My case is different from the rest. I

come from scratch, I started

serving the first glass and later,

serving the most expensive wines

in the world to celebrities like

Madonna, Robert Mondavi, Joe

DiMaggio, George Bush (father),

Dani Marino, Cris Evert, Marchese

Antinori, Carlos Falco, Alejandro Fernandez, Luis Miguel, Sting, Paul Anka

and a long etcetera and many of them have accepted a bit of advice from

me throughout my professional life.

The wine business is universal, Mr Agustn Huneuss,a great Chilean of the

wine industry, said once. There is not globalization, there is

universalization. Nowadays you can drink a great Australian wine 12 or

15 years matured. A Californian wine matured up to 20 years. What can I

say about Rioja winesthey never disappoint.

The mold always breaks, and why is that?, because of the marketing

campaigns which are still creating a buzz and opening new markets,

discovering new tastes of new and former consumers. Now CHINA and

the rest of Asia are in fashion, and a lot of wine is needed.


JP: You always highlight that wine has allowed you to travel around the

world. Have you ever had to sacrifice something for your professional

career in wine?

CA: We can talk a lot about this. I think that not having my kids with me

has been the greatest sacrifice. I worked on a cruise ship around the

world for more than 5 years. I missed social life to an unsuspected extent.

Today I'm married to Pandora, it's my third wife (third time lucky), a wine

broker, and finally someone understands my long and late work hours in

this industry.

I think this job has consumed much of my free time. Now that I have some

extra time for me, as a freelance I have allow myself to reject more than a

tempting offer to work on what I like but Im afraid of cutting off the

social and cozy life that Im enjoying today. Although I travel a lot, I'm a

home body; I like enjoying my home with my wife, looking after the

rosemary, the basil, the cactuses and herbs I have got on the balcony of

my house in Miami Beach.

JP: You've starred a film, and now you're shooting the second one. You

have served the best wines in the best restaurants, you have presented TV

programs, you have collaborated on a book: "Manual de cata, es bueno

este vino?. Your voice as advisor is very important to wine consumers...

Is there something you havent done inside the wine world?

CA: The other day a chef friend of mine here in Miami Beach told me: we

must leave a mark on our lives for the future ... let's open a restaurant, you

and me. I kept thinking about it because that has been a rock in my shoe

for 28 years when I wanted to open a small Txoko with Basque cuisine in

the Caribbean, near the sea. But as I had no help back then... I chose to

work on cruise ships and to travel the world thanks to a bottle of wine. I

think since the day my son Martin, the youngest, told me he didnt like

serving wine, I abandoned this idea and just thought about teaching.


Today my mission is to transmit my knowledge to the youth people; to

search for talent and good tasters. It is the most I can do for those who

come next.

JP: A complicated question: What can we do to increase wine

consumption? And above all, what can we do for young people to value

the wine and to bet on a responsible wine consumption rather than other

beverages?

CA: This is a very complex question

...every so often the authorities

promulgate new laws that the police and

security forces stick with. This fact is

damaging us more and more because now

you cannot have more than two

wineglasses at a meal, dinner or social

gathering outside your home.

And what happens if you are stooped by

the police? You know where you are

going to end up.

The best thing to do, is to encourage a culture of responsible consumption

of wine starting with the potential palates (young people) pointing out

that wine is part of our culture, part of a good lunch. If you know how to

consume it, wine is one of the finest pleasures of life, something that our

grandparents, our ancestors, discovered a long time ago.

JP: Globalization in wine is a fact. Same varieties in different latitudes,

same technology, same barrels and barrel-making, even selected yeasts.

Within this scenario, is it possible to identify the terroir?

CA: As far as Im concerned. An oenologist would be more qualified to

answer that, but my experience says YES. It is possible to identify the

terroir, but you have to travel a lot and to think even more! Apart from


this, we have to search less for wood (oak) in glass given the fact that it is

successfully used in some tinpot wines in order to disguise their

imperfections (mainly in fermentation). The oak aroma cures

everything and thats why the French taught us to emphasize the soil

(minerality) more than the very barrel wood. In Spain, American oak

wood has been used for many years and I cannot say I have seen a better

assembly, a better marriage that the one between American oak and

Tempranillo. We wont be able to find it anywhere else. The Hungarian

and Sangiovese oak bring more neutrality to the wine. Another issue is

the excellent quality and fineness that some Austrian wines and their

fermentation in acacia wood give. Thats a nice topic for a tasting session.

People should travel more and read fewer books on wine. People should

visit the wineries, exchange ideas, talk to those who make the wine, step

on the land where the grapes grow... thats the secret to know more about

the terroir. Wine is more UNIVERSAL than global.

JP: Your job as a communicator is outstanding. Where is the

communication in the wine world going? Can you notice any substantial

changes?

CA: The wine communication is becoming sophisticated, no doubt, but if

you dont add a spicy touch to that... To accompany communication with

some nice stories and some laughter is necessary, if not, people will fall

asleep. If you just talk about the pH, the sugar decimal, the acidity and the

barrel temperature when maceration is happening, they will go, they will

leave you.

Today people dont want to know further than what is in a good glass of

wine. What you have at that precise moment is what matters.

On the other hand, there are many people who seek for the Masters of

Wine (MW), and I wonder ... what for? There are people in the old and

new wine world who have been making wine since their childhood, as

Alejandro Fernndez. Robert Mondavi opened his winery in USA when he


was 54! Mr. Nicolas Catena or the engineer Arizu in Mendoza. Jean

Bousquet in Languedoc, Nicolo Incisa , Michele Charlo , Gianni Gagliardo

in Piedmont ... There is no big difference, but when you are planning a

conference and you want to be liked by the audience, you make a good

impression saying just what is necessary. People should learn the basics

so that they feel motivated to keep learning. You must not say everything;

you should not put all eggs in one basket...thats a thing of the past. As a

great singer used to said, you better talk about the closest experiences

than about what books written years ago say.

My legacy, what will remains, its that people call me the Robin Hood of

wine, the Wine-searcher, because I bring, or I like to bring closer to

people good quality wines whose prices are not a problem for their

enjoyment. This is my new motto since I work as a taster, communicator,

sommelier or actor.

Here you have what I write, for those who follow me:

https://www.facebook.com/GrappoloBlu/posts/624668724234941

JP: Thank you very much Charlie, as always, clear in your exposition and

not keeping anything for you. Listening to you and reading about you is

always a life lesson and a life lesson inside the wine world.

TOP 100

THE BEST WINES 2014

TOP 100

The Top 100 in this 2014 WINE GUIDE WINE UP Every wine on this list has been rated by Joaqun Parra, WINE UP guide

director.

The final scores you can find on the web www.ecatas.com may be different if other tasters have rated such wines.

N.: 1 THERMANTHIA 2010

96+ Gold Taste Wine Up Club 2014 D.O. TORO

BEST IN CLASS SIGNATURE WINES 2014 View: 97,00 Nose: 97,00 Taste: 96,00 Points: 96,54

Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1694 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1545 N.: 2 EL PUNTIDO 2008

95+ Gold Taste Wine Up Club 2014 D.O.C. RIOJA View: 95,00 Nose: 95,00 Taste: 97,00

Points: 95,92 Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1672

TOP 100

N.: 3 CIRSION 2009 95+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1660

N.: 4 DEL DUQUE AMONTILLADO VIEJO V.O.R.S. 95+ Gold Taste Wine Up Club 2014

D.O. JEREZ - XRS - SHERRY Y MANZANILLA SANLCAR DE BARRAMEDA

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014 View: 96,67 Nose: 94,75 Taste: 96,00 Points: 95,77

Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2254 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=2115 N.: 5 CIRSION 2010

95+ Gold Taste Wine Up Club 2014 D.O.C. RIOJA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1659 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3069

TOP 100

N.: 6 VEGA SICILIA UNICO 2003 95+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL DUERO

BEST IN CLASS GRAND RESERVE RED WINE 2014 View: 92,00 Nose: 95,00 Taste: 98,00 Points: 95,69

Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1689 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1520 N.: 7 TEBAIDA NEMESIO 2009

95+ Gold Taste Wine Up Club 2014 D.O. BIERZO


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1657 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1501 N.: 8 LEPANTO O.V. (Oloroso Viejo)

95+ Gold Taste Wine Up Club 2014 C.R. BRANDY DE JEREZ



TOP 100

N.: 9 MATUSALEM OLOROSO DULCE MUY VIEJO V.O.R.S. 95+ Gold Taste Wine Up Club 2014




N.: 10 BALANCINES MATANEGRA 2009 95+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL GUADIANA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1675 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1530 N.: 11 LEONOR PALO CORTADO

95+ Gold Taste Wine Up Club 2014 D.O. JEREZ - XRS - SHERRY Y MANZANILLA SANLCAR DE BARRAMEDA



TOP 100

N.: 12 APOSTOLES PALO CORTADO VORS 95+ Gold Taste Wine Up Club 2014



Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2252 N.: 13 VICTORINO 2010

95+ Gold Taste Wine Up Club 2014 D.O. TORO View: 95,00 Nose: 94,00 Taste: 96,00


N.: 14 SESSANTANNI OLD VINES 2009 95+ Gold Taste Wine Up Club 2014

DOC Primitivo di Manduria View: 96,67 Nose: 94,00 Taste: 95,00 Points: 95,08


TOP 100

N.: 15 PAGO DE CIRSUS OPUS 11 2009 95+ Gold Taste Wine Up Club 2014

D.O. NAVARRA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2441 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3208 N.: 16 HIRU 3 RACIMOS 2007



Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=857 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3263 N.: 17 VALBUENA 5 2008

95+ Gold Taste Wine Up Club 2014 D.O. RIBERA DEL DUERO

BEST IN CLASS RESERVE RED WINE 2014 View: 94,00 Nose: 93,00 Taste: 97,00 Points: 95,08


TOP 100

N.: 18 VEGA SICILIA RESERVA ESPECIAL 94-99-00 95+ Gold Taste Wine Up Club 2014



Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1691 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1519 N.: 19 TIO PEPE FINO EN RAMA 2013

95+ Gold Taste Wine Up Club 2014 D.O. JEREZ - XRS - SHERRY Y MANZANILLA SANLCAR DE BARRAMEDA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2339 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=2405 N.: 20 CALVARIO 2009




TOP 100

N.: 21 LA OLVIDADA 2009 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1719 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1555 N.: 22 PAREDINAS 2007



Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1697 N.: 23 VERUM AGUARDIENTE DE UVA GEWRZTRAMINER

94+ Gold Taste Wine Up Club 2014 SIN D.O. NI IGP



TOP 100

N.: 24 MACAN 2009 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1642 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1486 N.: 25 LEPANTO SOLERA GRAN RESERVA



Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2245 N.: 26 PINTIA 2009




TOP 100

N.: 27 JAIME I BRANDY 94+ Gold Taste Wine Up Club 2014

SIN D.O. NI IGP


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2580 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=2833 N.: 28 IMPERIAL GRAN RESERVA 2001




N.: 29 ASTRALES 2010 94+ Gold Taste Wine Up Club 2014




TOP 100

N.: 30 CORIMBO I 2010 94+ Gold Taste Wine Up Club 2014



Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1658 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3074 N.: 31 CARMELO RODERO TSM 2009



Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2423 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3152 N.: 32 AURUS 2009



TOP 100

N.: 33 GRAN RESERVA 890 - 1998 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2314 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=2391 N.: 34 VASO DE LUZ 2009

94+ Gold Taste Wine Up Club 2014 D.O. RIBERA DEL GUADIANA View: 94,00 Nose: 94,00 Taste: 95,00


N.: 35 SALITRE 2009 94+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL GUADIANA View: 96,00 Nose: 94,00 Taste: 94,00 Points: 94,46


TOP 100

N.: 36 CORIMBO I 2009 94+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL DUERO View: 95,00 Nose: 93,00 Taste: 95,00 Points: 94,38

Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1334 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3120 N.: 37 TOGA 2010

94+ Gold Taste Wine Up Club 2014 D.O. RIBERA DEL DUERO View: 100,00 Nose: 92,00 Taste: 93,00

Points: 94,31 Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1677 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1532

N.: 38 FINCA TORREA 2007 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA



TOP 100

N.: 39 GRANS MURALLES 2008

94+ Gold Taste Wine Up Club 2014 D.O. CONCA DEL BARBER


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1731 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1593 N.: 40 MARTIRES 2010



N.: 41 TORRES RESERVA REAL 2009 94+ Gold Taste Wine Up Club 2014

D.O. PENEDS



TOP 100

N.: 42 TINTILLA DE ROTA DE FINCA MONCLOA 2011

94+ Gold Taste Wine Up Club 2014 VINO DE LA TIERRA DE CADIZ

BEST IN CLASS SWEET WINE 2014 View: 96,67 Nose: 92,25 Taste: 94,33 Points: 94,23

Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2775 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=4463 N.: 43 ASTER FINCA EL OTERO 2010



N.: 44 ESTELA DE ARRAYAN 2008 94+ Gold Taste Wine Up Club 2014

D.O. MNTRIDA View: 95,00 Nose: 94,00 Taste: 94,00 Points: 94,23


TOP 100

N.: 45 GARNATXA DE L EMPORD

94+ Gold Taste Wine Up Club 2014 D.O. EMPORD


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1295 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1547 N.: 46 CONTINO GRACIANO 2007



N.: 47 TERMES 2010 94+ Gold Taste Wine Up Club 2014

D.O. TORO View: 97,00 Nose: 92,00 Taste: 94,00 Points: 94,08


TOP 100

N.: 48 SAN VICENTE 2008



N.: 49 DALMAU 2009 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1735 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1590 N.: 50 TORRES 20 BRANDY

94+ Gold Taste Wine Up Club 2014 SIN D.O. NI IGP



TOP 100

N.: 51 EX EX 9

94+ Gold Taste Wine Up Club 2014 D.O. EMPORD View: 94,00 Nose: 93,75 Taste: 94,17


N.: 52 BLECUA 2007 94+ Gold Taste Wine Up Club 2014

D.O. SOMONTANO View: 95,00 Nose: 93,50 Taste: 93,83 Points: 94,00

Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2957 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=4409 N.: 53 CONTINO GRAN RESERVA 2005




TOP 100

N.: 54 ALBERT DE VILARNAU CHARDONNAY - PINOT

NOIR 2008 93+ Gold Taste Wine Up Club 2014

D.O. CAVA

BEST IN CLASS SPARKLING WINE 2014 View: 94,00 Nose: 93,00 Taste: 94,50 Points: 93,92

Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1432 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3349 N.: 55 PAGO DE CARRAOVEJAS EL ANEJN DE LA CUESTA

DE LAS LIEBRES 2009 93+ Gold Taste Wine Up Club 2014


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1730 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1581 N.: 56 VALDUERO 6 AOS 2005




TOP 100

N.: 57 ALFA SPIGA 2006



N.: 58 TEBAIDA N 5 2009 93+ Gold Taste Wine Up Club 2014

D.O. BIERZO View: 95,67 Nose: 93,00 Taste: 93,50 Points: 93,85

Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1656 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=2297 N.: 59 VERUM AGUARDIENTE DE UVA SAUVIGNON BLANC

93+ Gold Taste Wine Up Club 2014



TOP 100

N.: 60 LEPANTO P.X.




N.: 61 LOS BALANCINES HUNO 2010 93+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL GUADIANA

BEST IN CLASS RED WINES 09-10-11 VINTAGES View: 93,00 Nose: 93,75 Taste: 94,17 Points: 93,77

Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2971 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=4264 N.: 62 PAGO DE LOS CAPELLANES RESERVA 2009




TOP 100

N.: 63 FINCA GARBET 2004

93+ Gold Taste Wine Up Club 2014 D.O. EMPORD View: 94,00 Nose: 93,75 Taste: 93,67


N.: 64 PAGO DE CIRSUS MOSCATEL VENDIMIA TARDA 2007

93+ Gold Taste Wine Up Club 2014 D.O. NAVARRA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2437 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=2865 N.: 65 ARZUAGA RESERVA 2009




TOP 100

N.: 66 MANYETES 2009 93+ Gold Taste Wine Up Club 2014

D.O.C. PRIORAT View: 96,00 Nose: 93,00 Taste: 93,00 Points: 93,69

Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1673 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1531 N.: 67 MARTIRES 2011


BEST IN CLASS WHITE WINE BARREL FERMENTED AND/OR CRIANZA 2014 View: 96,00 Nose: 93,00 Taste: 93,00


N.: 68 DIGMA RESERVA 2006 93+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA



TOP 100

N.: 69 PAGO FLORENTINO 2009

93+ Gold Taste Wine Up Club 2014 D.O.P. PAGO FLORENTINO - VINO DE PAGO View: 92,67 Nose: 93,00 Taste: 94,50


N.: 70 TE DEUM SELECCIN DE FAMILIA 2009 93+ Gold Taste Wine Up Club 2014

D.O. NAVARRA View: 93,00 Nose: 93,50 Taste: 94,00 Points: 93,62

Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2458 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3115 N.: 71 CUVEE JULIA ALTOS DEL TERRAL 2010



TOP 100

N.: 72 AURUS 2008



N.: 73 MAURO 2011 93+ Gold Taste Wine Up Club 2014

VINO DE LA TIERRA DE CASTILLA Y LEN View: 94,00 Nose: 93,25 Taste: 93,50 Points: 93,54

Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2836 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3894 N.: 74 VERUM AGUARDIENTE DE UVA TEMPRANILLO

ROBLE 93+ Gold Taste Wine Up Club 2014



TOP 100

N.: 75 GRANS MURALLES 2009

93+ Gold Taste Wine Up Club 2014 D.O. CONCA DEL BARBER


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2567 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3130 N.: 76 TRES DE 3000 - 2007

93+ Gold Taste Wine Up Club 2014 D.O. PAGO AYLS (VINO DE PAGO) View: 93,00 Nose: 93,00 Taste: 94,00


N.: 77 CONTINO VIA DEL OLIVO 2008 93+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA View: 95,00 Nose: 93,00 Taste: 93,00 Points: 93,46


TOP 100

N.: 78 ROVELLATS COL.LECCI EXTRA BRUT 2007

93+ Gold Taste Wine Up Club 2014 D.O. CAVA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2055 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1808 N.: 79 SEDELLA 2010

93+ Gold Taste Wine Up Club 2014 D.O. MLAGA Y D.O. SIERRAS DE MLAGA View: 93,33 Nose: 92,75 Taste: 93,83


N.: 80 BERONIA III AC. Produccin Limitada 2010 93+ Gold Taste Wine Up Club 2014



TOP 100

N.: 81 PEA CABALLERA 2010

93+ Gold Taste Wine Up Club 2014 D.O. VINOS DE MADRID View: 92,00 Nose: 95,00 Taste: 93,00


N.: 82 PAGO DE VALTARREA 2009 93+ Gold Taste Wine Up Club 2014


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2422 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3162 N.: 83 CONTINO VIA DEL OLIVO 2009



TOP 100

N.: 84 KRIPTA 2007

93+ Gold Taste Wine Up Club 2014 D.O. CAVA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2760 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=4018 N.: 85 RAIZ DE GUZMAN 2007



N.: 86 FINCA LA EMPERATRIZ TERRUO 2009 93+ Gold Taste Wine Up Club 2014



TOP 100

N.: 87 CORIMBO 2011



N.: 88 TEBAIDA N 5 2008 93+ Gold Taste Wine Up Club 2014

D.O. BIERZO View: 96,00 Nose: 93,00 Taste: 92,00 Points: 93,23


N.: 89 VALDUERO RESERVA 2007 93+ Gold Taste Wine Up Club 2014




TOP 100

N.: 90 MACAN CLASICO 2009



N.: 91 Gallaecia 2009 93+ Gold Taste Wine Up Club 2014

D.O. RIAS BAIXAS

BEST IN CLASS WHITE WINE BARREL FERMENTED AND/OR CRIANZA 2014 View: 93,67 Nose: 92,25 Taste: 93,50


N.: 92 RODA I 2007 93+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA



TOP 100

N.: 93 CONTINO GARNACHA 2009



N.: 94 LA PLAZUELA 2007 93+ Gold Taste Wine Up Club 2014 VINO DE LA TIERRA DE CASTILLA View: 93,00 Nose: 93,00 Taste: 93,33


N.: 95 LEGADO FINCA EL REFUGIO PETIT VERDOT 2011 93+ Gold Taste Wine Up Club 2014 VINO DE LA TIERRA DE CASTILLA View: 94,00 Nose: 93,25 Taste: 92,50


TOP 100

N.: 96 CASTILLO DE YGAY GRAN RESERVA ESPECIAL 2004



Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1733 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1595 N.: 97 ALFONSO OLOROSO SECO

93+ Gold Taste Wine Up Club 2014 D.O. JEREZ - XRS - SHERRY Y MANZANILLA SANLCAR DE BARRAMEDA View: 92,00 Nose: 92,75 Taste: 93,67


N.: 98 GRAN RESERVA 904 - 2000 92+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA



TOP 100

N.: 99

MONTENAPOLEONE RESERVA 2009 92+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA


Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2450 Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3182 N.: 100

MAS LA PLANA 2008 92+ Gold Taste Wine Up Club 2014

D.O. PENEDS



BEST IN CLASS

THE BEST WINES IN A QUALITY-COST RELATIONSHIP

Best wines up to 6

Best In Class - 25 best wines up to 6

N.: 1 IRREPETIBLE DE ALTOLANDON 2010

ALTOLANDON D.O. MANCHUELA

VIEW: 95,00 NOSE: 91,25 TASTE: 92,67 POINTS: 92,77


N.: 2 ALBADA 2011

Bodegas Virgen de la Sierra D.O. CALATAYUD



Best wines up to 6

N.: 3

VISENDRA 2011 Bodegues Visendra, SCP

D.O. CATALUNYA VIEW: 93,00 NOSE: 90,50 TASTE: 91,67

POINTS: 91,62 Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2942

N.: 4

Mira la mar AECOVI-JEREZ, S.C.A




N.: 5 CASTILLO DE JUMILLA CRIANZA 2009

BODEGAS BLEDA, S.L. D.O. JUMILLA

VIEW: 93,00 NOSE: 92,00 TASTE: 90,00


N.: 6

VEGA CRCOLES - ROSADO 2012 BODEGAS LAHOZ

D.O. LA MANCHA VIEW: 92,00 NOSE: 90,25 TASTE: 91,17


Best wines up to 6

N.: 7

LA GITANA MANZANILLA BODEGAS HIDALGO-LA GITANA, S.A.




N.: 8 VIA CIMBRN VERDEJO SELECCIN 2012

Bodegas Flix Sanz, S.L. D.O. RUEDA



N.: 9 VIA ALBINA FERMENTADO EN BARRICA 2012

Bodegas Riojanas, S.A. D.O.C. RIOJA



N.: 10 VALDECAMPO 2012

OTERO SANTN, S.L D.O. BIERZO

VIEW: 94,67 NOSE: 90,00 TASTE: 89,17


Best wines up to 6

N.: 11

1564 BLANCO 2012 Bodegas Olcaviana

VINO DE LA TIERRA DE CASTILLA VIEW: 90,33 NOSE: 90,75 TASTE: 90,67


N.: 12

CUMIO 2012 Vinigalicia Grupo Bodeguero

D.O. RIBEIRO VIEW: 90,33 NOSE: 90,50 TASTE: 90,67


N.: 13

SEORO DE LIBRARES RESERVA 2007 Seorio de Librares, S.L.

D.O.C. RIOJA VIEW: 90,00 NOSE: 89,00 TASTE: 91,83


N.: 14

ALCANTA CRIANZA 2009 BODEGAS BOCOPA D.O. ALICANTE



Best wines up to 6

N.: 15

VIA CIMBRN VERDEJO 2012 Bodegas Flix Sanz, S.L.

D.O. RUEDA VIEW: 91,00 NOSE: 89,50 TASTE: 90,67


N.: 16

AGORA ROBLE 2007 BODEGAS ARUSPIDE



N.: 17

EL BUFN VERDEJO 2012 SDAD. COOP. BODEGA REINA DE CASTILLA



N.: 18

PALACIO DE SADA ROSADO 2012 BODEGA DE SADA D.O. NAVARRA



Best wines up to 6

N.: 19

CASTILLO DE MALUENDA CRIANZA 2009 Bodegas y Viedos del Jaln

D.O. CALATAYUD VIEW: 91,00 NOSE: 90,50 TASTE: 89,50


N.: 20

VALPARAISO ROBLE 2011 BODEGAS VALPARAISO

D.O. RIBERA DEL DUERO VIEW: 90,67 NOSE: 89,75 TASTE: 90,00


N.: 21

CdeC TEMPRANILLO 4 MESES 2012 C. CAMPO DE CALATRAVA C.A., S.L.



N.: 22

YLLERA VERDEJO 2011 Bodegas Grupo Yllera, S.L.



Best wines up to 6

N.: 23

TORREMORON CRIANZA 2009 BODEGAS TORREMORN, SDAD COOP.



N.: 24

VEGA DEL PAS RUEDA 2012 Vega del Pas



N.: 25

1564 SYRAH 2011 Bodegas Olcaviana



Best wines between 6 and 12

Best In Class - 25 best wines between 6 and 12

N.: 1

PAGO FLORENTINO 2009 PAGO FLORENTINO (GRUPO BODEGAS ARZUAGA)

D.O.P. PAGO FLORENTINO - VINO DE PAGO VIEW: 92,67 NOSE: 93,00 TASTE: 94,50


N.: 2 ALFONSO OLOROSO SECO

Bodegas GONZALEZ BYASS JEREZ (Tio Pepe) D.O. JEREZ - XRS - SHERRY Y MANZANILLA SANLCAR DE

BARRAMEDA VIEW: 92,00 NOSE: 92,75 TASTE: 93,67



N.: 3 BUR SELECCIN 2010

BODEGAS PASCUAL, S.A. D.O. RIBERA DEL DUERO



N.: 4 OLOROSO ALEXANDRO

AECOVI-JEREZ, S.C.A D.O. JEREZ - XRS - SHERRY Y MANZANILLA SANLCAR DE



N.: 5

LA MIRANDA DE SECASTILLA 2011 VIAS DEL VERO, S.A. D.O. SOMONTANO



N.: 6 TIO PEPE FINO MUY SECO





N.: 7 PALO CORTADO ALEXANDRO

AECOVI-JEREZ, S.C.A D.O. JEREZ - XRS - SHERRY Y MANZANILLA SANLCAR DE



N.: 8

5 FINCAS 2008 RESERVA CAVAS CASTILLO DE PERELADA, S.A.

D.O. EMPORD VIEW: 91,67 NOSE: 92,00 TASTE: 92,67


N.: 9

LES SORTS SYCAR 2008 CELLER EL MASROIG D.O. MONTSANT



N.: 10 VIA AB AMONTILLADO SECO





N.: 11

FUENTESPINA SELECCION 2009 BODEGAS AVELINO VEGAS, S.A. D.O. RIBERA DEL DUERO



N.: 12 BERONIA GRACIANO 2010

Bodegas BERONIA (Gonzlez Byass) D.O.C. RIOJA



N.: 13 SOLERA 1847




N.: 14

SOLAGEN SELECCIN ANIVERSARIO 2006 Unin de Cosecheros de Labastida, S.C.




N.: 15

CASTELO DE MEDINA VERDEJO VENDIMIA SELECCIONADA 2012 Bodegas Castelo de Medina



N.: 16

ESTAY PRIETO PICUDO 2010 DOMINIO DE TARES

VINO DE LA TIERRA DE CASTILLA Y LEN VIEW: 90,33 NOSE: 92,00 TASTE: 92,17


N.: 17

FINCA CONSTANCIA PARCELA 12 GRACIANO 2011 FINCA CONSTANCIA (Gonzlez Byass)



N.: 18

CONDE DE VALDEMAR RESERVA 2006 BODEGAS VALDEMAR, S.A.




N.: 19

LA DESCARGA 2009 BODEGAS OBANCA VINO DE MESA



N.: 20 ALJIBES 2007

Bodega Los Aljibes VINO DE LA TIERRA DE CASTILLA



N.: 21 EL APRENDIZ 2011

LEYENDA DEL PRAMO D.O. TIERRA DE LEN



N.: 22 AGUST TORELL MATA ROSAT TREPAT 2010

AGUSTI TORELLO MATA D.O. CAVA




N.: 23

SENDA DE LOS OLIVOS VENDIMIA SELECCIONADA VERDEJO 2012 PAGO DE CIRSUS D.O. RUEDA



N.: 24 BAYANUS 375 BRUT NATURE GRAN RESERVA 2008

AGUSTI TORELLO MATA D.O. CAVA



N.: 25 BERONIA RESERVA 2008

Bodegas BERONIA (Gonzlez Byass) D.O.C. RIOJA




Best In Class - 25 best wines between 12 and 20

N.: 1

TERMES 2010 BODEGAS NUMANTHIA

D.O. TORO VIEW: 97,00 NOSE: 92,00 TASTE: 94,00


N.: 2 ALFA SPIGA 2006

BODEGAS Y VIEDOS ORTEGA FOURNIER D.O. RIBERA DEL DUERO




N.: 3

LOS BALANCINES HUNO 2010 PAGO LOS BALANCINES

D.O. RIBERA DEL GUADIANA VIEW: 93,00 NOSE: 93,75 TASTE: 94,17


N.: 4

TE DEUM SELECCIN DE FAMILIA 2009 PAGO DE CIRSUS

D.O. NAVARRA VIEW: 93,00 NOSE: 93,50 TASTE: 94,00


N.: 5

TRES DE 3000 - 2007 PAGO AYLS

D.O. PAGO AYLS (VINO DE PAGO) VIEW: 93,00 NOSE: 93,00 TASTE: 94,00


N.: 6

SEDELLA 2010 SEDELLA VINOS

D.O. MLAGA Y D.O. SIERRAS DE MLAGA VIEW: 93,33 NOSE: 92,75 TASTE: 93,83



N.: 7

FINCA LA EMPERATRIZ TERRUO 2009 BODEGAS LA EMPERATRIZ



N.: 8

CORIMBO 2011 BODEGAS LA HORRA (Grupo Bodegas RODA)



N.: 9

MACAN CLASICO 2009 BODEGAS BENJAMIN DE ROTHSCHILD & VEGA SICILIA



N.: 10

LEGADO FINCA EL REFUGIO PETIT VERDOT 2011 FINCA EL REFUGIO




N.: 11

MONTENAPOLEONE RESERVA 2009 PAGO DE CIRSUS D.O.C. RIOJA



N.: 12 PIEDRA PLATINO 2007

Estancia Piedra, S.L. D.O. TORO



N.: 13 LADRON DE LUNAS 2010

LADRN DE LUNAS D.O. UTIEL REQUENA



N.: 14 NGELES DE AMAREN 2008

Bodegas AMAREN, S.L. D.O.C. RIOJA




N.: 15

ALONSO DEL YERRO 2010 VIEDOS ALONSO DEL YERRO D.O. RIBERA DEL DUERO



N.: 16 VERUM V RESERVA DE FAMILIA 2009

BODEGAS Y VIEDOS VERUM VINO DE LA TIERRA DE CASTILLA



N.: 17 ALTOS DE LA FINCA 2011

FINCA CONSTANCIA (Gonzlez Byass) VINO DE LA TIERRA DE CASTILLA



N.: 18 VALENCISO RESERVA 2006

COMPAIA BODEGUERA DE VALENCISO D.O.C. RIOJA




N.: 19

BOTANI GARNACHA 2012 Jorge Ordoez & Co

D.O. MLAGA Y D.O. SIERRAS DE MLAGA VIEW: 91,33 NOSE: 92,25 TASTE: 93,33


N.: 20

SOFROS 2011 BODEGUEROS QUINTA ESENCIA S.L.

D.O. TORO VIEW: 94,67 NOSE: 92,75 TASTE: 91,33


N.: 21

GRAN CLAUSTRO 2009 BRUT NATURE CAVAS CASTILLO DE PERELADA, S.A.

D.O. CAVA VIEW: 91,67 NOSE: 92,75 TASTE: 92,67


N.: 22

EL MUSICO 2010 LEYENDA DEL PRAMO

D.O. TIERRA DE LEN VIEW: 94,00 NOSE: 92,00 TASTE: 92,00



N.: 23

MARAONES 2010 BODEGA MARAONES

D.O. VINOS DE MADRID VIEW: 88,00 NOSE: 95,00 TASTE: 93,00

POINTS: 92,46 Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&am

WineUp Guide English - best spanish wines

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