93Points

“I found strong aromas of spices and herbs in the 2018 Phinca El Vedao, which comes from two plots in the El Vedao paraje in the village of Elvillar where there's a lot of Garnacha. It's 14.5% alcohol but has kept quite high acidity, close to seven grams. It's medium-bodied, fine-grained and tightly coiled, with a chalky sensation. It fermented with some 40% full clusters in concrete with indigenous yeasts and matured in 400- and 500-liter oak barrels for one year. 2,400 bottles produced. It's fresher than the 2016 I tasted last time.”