Warning: "continue" targeting switch is equivalent to "break". Did you mean to use "continue 2"? in /homepages/44/d207856228/htdocs/clickandbuilds/barbuVINS/wp-content/plugins/wysija-newsletters/helpers/shortcodes.php on line 100
The consecration of Bodegas Bhilar

 

barbuVINS Newsletter

---

barbuVINS News

In our upcoming newsletter, you will be the first to know more about our new wineries we will represent: Croatia, Austria and Germany.

You need more rosé? Email or call us! We still have a few bottles of Pago Aylés "L" 2016.

We also have a few cases of Pago Aylés "Y" 2015 magnums. Hurry up, we have 3 cases of 4 bottles left. 

We will not be receiving Pago Aylés wines until next November, aside from the rosé 2017 in June.

For the fans of the exceptional cuvée "3 de 3000" from Pago Aylés: the SAQ located the missing pallet in the warehouse, so it's available again !!!

Cheers,

Marie-Claude et Benoît

---

More honors for Bodegas Bhilar:

The press is unanimous: the wines elaborated by David Sampedro are outstanding. We have reproduced below some of the reviews by well-known critics: Luis Gutiérrez at Wine Advocate (Parker), Decanter, Wine Spectator, James Suckling and Tim Atkin (2017 and 2018 Rioja Report).

Hurry up, there are only 4 cases of Lali 2012 and 4 cases of Phincas 2013 in the warehouse. 

Phinca Lali 2012

Currant and blood orange flavors mingle with espresso, licorice and smoke notes in this punchy, vibrant red, whose light, firm tannins and tangerine acidity impart structure and energy. Tempranillo and Viura. Drink now through 2022. 83 cases made.  
91 pts — Thomas Matthews, Wine Spectator (2017/03/30)

(2013) Phinca Lali is the source of David Sampedro’s oldest vines, planted as a 0.6-hectare parcel in 1910 and producing a mere 990 bottles in 2013. Fermented with 50% stems, this wine is denser and more tannic than Phinca Abejera, with intense, meaty, bloody flavours, muscular tannins and a chalky frisson. Drink 2021-30.
96 pts — Tim Atkin, Rioja Report 2018

(2013) The other single-vineyard red, the 2013 Phinca Lali, is named after David’s mother. It’s sourced from a 0.54-hectare, north-facing plot that is quite isolated and, therefore, very apt for biodynamic farming, and there are very few neighbors. It’s mostly Tempranillo with Viura that were hand destemmed with maybe 30% of the stems making it into the fermentation vessels—open top 500-liter oak barrels—where it fermented with natural yeasts after being foot crushed. It matured in 225-liter oak barrels for three years. It feels a little more oxidative and advanced, earthier, more concentrated and with more tannin; but somehow, I found Abejera to be livelier and fresher, and Lali suffers in comparison. It might be that it needs a little more time… 998 bottles were filled in July 2017.  Drink 2019-2028.
92 pts — Luis Gutiérrez, The Wine Advocate #235 (Feb. 2018)

Phincas 2013

This is the first vintage of Phincas to be bottled in David Sampedro’s stylish new winery made from his own vines in Elvillar with a cuvée of Tempranillo, 15% Graciano and 5% Viura. Whole bunch fermented, it’s sappy and textured with aromas of clove and ginger spice, fine tannins and understated oak. 2020-25
94 pts — Tim Atkin, Rioja Report 2018

 

The 2013 Phincas is their domaine red from biodynamically farmed vineyards in Elvillar, most of them 50+ years old. It's mostly Tempranillo with some Graciano and Viura, fermented with 60% stems in oak vats with indigenous yeasts. The wine matured in used 500-liter French oak barrels for three years. It has intense balsamic aromas reminiscent of a vermouth or a Barolo Chinato, a character that I like and is very distinct, but when it's a constant in all the wines, it tends to make them look similar. The core fruit has good focus, perfect ripeness and a pleasant mouthfeel, with good freshness and acidity. 9,330 bottles produced. It was bottled in May 2017. Drink 2018 - 2023
91 pts — Luis Gutiérrez, The Wine Advocate #235 (Feb. 2018)

---

Kimera 2015

We have only 5 cases left of this gem made from 100% grenache grown biodynamically and elaborated on lies in a 3700 litre clay amphora.

Read what Carlos Delgado (EL PAÍS newspaper) has to say about the Kimera 2015 elaborated by Luis Moya Tortosa and Gonzalo Celayeta :

---
---