“Maturing well, this round red is a lovely example of the traditional style. Orange peel, dried cherry, forest floor, vanilla and black tea flavors mingle harmoniously over round tannins and citrusy acidity. Generous but gentle, lively, balanced and harmonious. Tempranillo and Mazuelo. Drink now through 2030. ”

“Ygay these days is a blend of Tempranilo and Mazuelo, the later making up 15% in this vintage. 2010 will be remembered in the great vineyards of Europe as a classic year, elegant restraint and wonderful harmonious balance, even in youth, its key characteristics. The Ygay fits this template perfectly; plums and sloes, hints of blueberry and cassis, then figs, cocoa and sousbois, a distinct balsamic note to underline provenance. The Mazuelo etches fresh acidity and a powerful finish, leaving the Tempranillo the opportunity to dance flamboyantly on the mid-palate, the bringer of joy and harmony.”

“2009 was a warm year, a good vintage to increase the Mazuelo component (up to 19%) in order to ensure balancing acidity next to the rich dark fruit. This has been successfully rendered, the tannins hitherto tight and fairly chalky, but the structure warm and embracing. Cassis and blackberry dominate the fruit profile, then black pepper, cloves and even a hint of cinnamon providing a spicy backdrop. The finish is powerful but does not want for elegance. ”

“The Ygay white is a somewhat rare beast, its previous manifestations 1919, 1932, 1940, 1946, 1950, 1962, 1970, probably all still delicious. There is a strong possibility that the 1998 will make the cut too, but we will have to wait quite a while to confirm this. There were a very few cases of this wine from 1986 released relatively early, but the majority was not bottled until 2016, after a mere 252 months in American oak barrels.. The vines are the same as those which also gone into the Capellanía, in this case, however, the Viura is supplemented by 3% of rare old-vine Malvasia. The gold burnish is immediately seductive, a mood enhanced by the haunting complexity of the nose; verbena, truffle, white pepper, mushroom and quince to name but a few outliers. The palate builds upon the encyclopaedic complexity, all the while a shard of whistle-clean acidity running through the piece, perpetually rejuvenating it and underscoring bold symphonic development. It is not entirely fanciful to suggests that the wine is still a touch on the youthful side!”

“Marvelous aromas of crushed berries, tobacco, cedar and mushrooms. Some dried cheese. Then turns to flowers. Very complex. Full and intense with fantastic depth and power. It goes on for minutes. It is a wine that exudes tradition but gives a sense of modernity with precise winemaking. Two years in oak, one in concrete and three or four in bottle. Drink on release and age onwards.”