92Points

“2016 was the first of the very dry years. They got 200 liters during the year (they can receive 300 liters and have a good result with the dry-farmed vineyards), so the 2016 Terroja was ripe and seems to be evolving a little faster, more Mediterranean with notes of fennel and licorice, developing some orange peel notes. He picked early to keep the vibrancy, managing a pH of 3.1. This is their oldest vineyard, planted 136 years ago, and they have 60% of the original vines (the rest are replanted and not used for this wine). It has the final salty twist; the wine has not seen oak, but there is a smoky twist from the lees and the soils. 2,400 bottles produced.”