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© Wine Up Consulting All rights reserved. This is a free distribution book . You

© Wine Up Consulting

All rights reserved. This is a free distribution book. You are allowed to use and share the information in this guide as long as you mention the source.

“DIGITAL WINE GUIDE WINE UP”

Directed by:

Joaquín Parra López

Edited by:

Wine Up Consulting® C/. Lepanto, 4 – 3ºe 13700 – Tomelloso Ciudad Real (Spain) hola@wineup.es

Translated by:

Lda. María de los Ángeles Montesinos Parra nyrmarian@hotmail.com

+34926531223

February, 2014

INDEX:

INDEX: Icons key Before starting, tips and instructions Letter from the guide’s director Presentation The wines,
Icons key Before starting, tips and instructions Letter from the guide’s director Presentation The wines,
Icons key
Before starting, tips and instructions
Letter from the guide’s director
Presentation
The wines, ratings, tasting processes and the tasters
Personage of the year in the wine world: Charlie Arturaola
The interview with Charlie Arturaola
Top 100: the best wines
Best In Class - the best wines in a quality-cost relationship
Best In Class - 25 best wines up to 6 €
Best In Class - 25 best wines between 6 € and 12 €
Best In Class - 25 best wines between 12 € and 20 €
Best In Class - 25 best wines between 20 € and 30 €
Best In Class - 25 best wines between 30 € and 40
Best In Class - the best wines by their Category
Best in Class - 15 best White wines
Best in Class - 15 best White wines; Barrel fermented
and/or Crianza
Best in Class - 15 best Rosé wines
Best in Class - 15 best Red wines
Best in Class - 15 best Red wines 09-10-11 vintages
Best in Class - 15 best Reserve red wines
Best in Class - 15 best Grand Reserve wines
Best in Class - 15 best Signature wines
Best in Class - 15 best Sparkling wines
Best in Class –15 best Sweet wines
Best in Class - 15 best Fortified wines and Distilled grape
spirits
Wines tasted in this guide and the data of the different
wineries
Spanish wineries list
International wineries list
Spanish Protected Designation of Origin (PDO), Protected
Geographical Indication (PGI) and other world regions
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Page 763
ICONS KEY • Oenoturism • Restaurant • Visit the winery • Hotel • Buy online
ICONS KEY • Oenoturism • Restaurant • Visit the winery • Hotel • Buy online
ICONS KEY • Oenoturism • Restaurant • Visit the winery • Hotel • Buy online
ICONS KEY • Oenoturism • Restaurant • Visit the winery • Hotel • Buy online
ICONS KEY • Oenoturism • Restaurant • Visit the winery • Hotel • Buy online
ICONS KEY • Oenoturism • Restaurant • Visit the winery • Hotel • Buy online

ICONS KEY

Oenoturism

Restaurant

Visit the winery

Hotel

Buy online

Recommendations to fully enjoy this Digital Wine Guide W I N E UP!
Recommendations to fully enjoy this Digital Wine Guide W I N E UP!

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

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

This guide contains thousands of them and you will find

valuable information in each one.

links

I recommend you to install ADOBE READER* (if you haven’t 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:

PC-MAC: http://get.adobe.com/es/reader/ * Adobe, Acrobat, and Reader are registered trademarks of
PC-MAC: http://get.adobe.com/es/reader/ * Adobe, Acrobat, and Reader are registered trademarks of
PC-MAC: http://get.adobe.com/es/reader/ * Adobe, Acrobat, and Reader are registered trademarks of
PC-MAC: http://get.adobe.com/es/reader/ * Adobe, Acrobat, and Reader are registered trademarks of

* 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

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.

window will appear on the upper right corner of your screen. And if you are consulting

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.

the screen, a shaded toolbar will appear on it. Press on the magnifying glass icon and

Editor’s letter of introduction

Editor’s letter of introduction The realization of a wine guide requires lots of work all over

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.

wines to the system, the final layout of the guide, etc. Joaquín Parra López Besides being

Joaquín Parra López

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 guides…Not long ago, a colleague who also does tastings for other wine guides told me: “If you taste blindly it’s 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

have been tasted blindly because, unlike my colleague, I think that when you taste blindly

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 89’86 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 89’24 points.

The average price on the sparkling wines tasted is 14.87€ per bottle and their average

The average price on the sparkling wines tasted is 14.87€ per bottle and their average rating is 90’12 points.

The average price on the red wines tasted is 17.59€ per bottle and their average rating is 90’04 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: 87’30 points and 6.17 € on average per bottle.

2011 red wines tasted: 89’10 points and 8.54 € on average per bottle.

2010 red wines tasted: 89’97 points and 14.13 € on average per bottle.

2009 red wines tasted: 90’95 points and 24.85 € on average per bottle.

2008 red wines tasted: 90’16 points and 20.26 € on average per bottle.

2007 red wines tasted: 90’72 points and 21.09 € on average per bottle.

2006 red wines tasted: 90’36 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:

PRESENTATION

PRESENTATION This DIGITAL WINE GUIDE has already achieved to “sneak” in more than 35.000 digital devices

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

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 decimals…why 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.

Joaquín Parra Wine Up

THE WINES; RATINGS AND THE TASTING PROCESS: This guide has been created using the ratings

THE WINES; RATINGS AND THE TASTING PROCESS:

THE WINES; RATINGS AND THE TASTING PROCESS: This guide has been created using the ratings and
THE WINES; RATINGS AND THE TASTING PROCESS: This guide has been created using the ratings and

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.

room temperature and the wine temperature were optimal. Schott Zwiesell Taste nº 1 and Riedel were

Schott Zwiesell Taste nº 1 and Riedel were the wineglasses chosen for the tasting sessions.

temperature were optimal. Schott Zwiesell Taste nº 1 and Riedel were the wineglasses chosen for the
temperature were optimal. Schott Zwiesell Taste nº 1 and Riedel were the wineglasses chosen for the

PARTICIPATING TASTERS

PARTICIPATING TASTERS Although this guide has been drawn up using the ratings from the editor, Joaquin

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:

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

Álvaro Caparrós (El Catacaldos):

The interview with Charlie Arturaola
The interview with Charlie Arturaola
The interview with Charlie Arturaola CHARLIE ARTURAOLA

CHARLIE

ARTURAOLA

The interview with Charlie Arturaola
The interview with 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.

The interview with Charlie Arturaola
The interview with Charlie Arturaola

Joaquín Parra: The wine is part of your modus vivendi. Would you understand life without it?

of your modus vivendi. Would you understand life without it? CA: Help Charlie Arturaola: At this
CA: Help
CA: Help

Charlie Arturaola: At this point of my life, I wouldn’t, 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

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

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. I’m also a sporadic TV presenter and an actor lately…and everything for and only for a bottle of wine. It’s incredible!!

I am

wines and prices

JP: Some people think that the wine sector is like any other…that 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?

All voices and opinions help. Sometimes it’s annoying to hear

how some new “palates” give their opinion, or how they come from a different industry showing a huge arrogance…It’s necessary to age, to grow old in the sector! Such as wine do in a cellar.

The interview with Charlie Arturaola
The interview with Charlie Arturaola

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 wine…and I think that the more master’s 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 profession…theoretically 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 don’t remember myself drinking water while eating haute cuisine. I will never go out if I have flu…the 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: That’s 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 today’s youth people is losing!!

To possess a vast knowledge of catering, cuisine, regional dishes, cultures, the menu and how to interact with the Maître and the rest of the

The interview with Charlie Arturaola
The interview with Charlie Arturaola

restaurant service is fundamental. For example: to know about attitudes and protocol, at the same time about spirits, cognacs, cigars, tea, coffee

from this, it’s also important to have the ability to manage aspects

like the buying administration, the detailed accounting, Microsoft, Excel and all new management programs. It’s not just buying and meeting distributors and/or importers. Wineries, owners, oenologists, geology,

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

geography

That’s 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.

Apart

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 won’t say more, no spoilers for those who haven’t 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.

of wine for the first time. This should never be forgotten. I remember the first “kalimotxos”

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

The interview with Charlie Arturaola
The interview with Charlie Arturaola

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 don’t 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

who know nothing about wine and rely on other

points.

palates….Unfortunately, I live in a country with over 320 million people. There's so much of everything.

So

those

JP: If you had to describe the perfect wine

how would it be?

CA: The perfect wine doesn’t have a price, at least to me. It can be white,

red, rosé, sparkling (cava, champagne

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

some wines like this, there are a lot!

) but it always has to be a wine

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

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 Véneto…

The interview with Charlie Arturaola
The interview with Charlie Arturaola

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. It’s loaded with didactic content to learn about wine and cookery. It’s a nice comedy directed by Nico Carreras. We are counting, among others, with Mr. Arguiñano’s wines and his great Txacolí 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. It’s able to connect the rural world with the elite through its wines. It’s 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 it’s 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 doesn’t 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.

The interview with Charlie Arturaola
The interview with Charlie Arturaola

Every one of them looks for the wine consumers sector inside these networks. Nobody can be competitive staying at home.

these networks. Nobody can be competitive staying at home. In the USA there are many of

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 Agustín 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 wines……they 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.

The interview with Charlie Arturaola
The interview with Charlie Arturaola

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 I’m afraid of cutting off the social and cozy life that I’m 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 haven’t 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

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

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 didn’t like

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

I chose to

let's open a restaurant, you

The interview with Charlie Arturaola
The interview with Charlie Arturaola

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 so often the authorities

every 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.

by the police? You know where you are going to end up. The best thing to

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 I’m 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

The interview with Charlie Arturaola
The interview with Charlie Arturaola

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 that’s 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 won’t 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. That’s 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

that’s the secret to know more about

the terroir. Wine is more UNIVERSAL than global.

on the land where the grapes grow

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

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.

you don’t add a spicy touch to that

Today people don’t 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

what for? There are people in the old and

new wine world who have been making wine since their childhood, as Alejandro Fernández. Robert Mondavi opened his winery in USA when he

Wine (MW), and I wonder

The interview with Charlie Arturaola
The interview with Charlie Arturaola

was 54! Mr. Nicolas Catena or the engineer Arizu in Mendoza. Jean Bousquet in Languedoc, Nicolo Incisa , Michele Charlo , Gianni Gagliardo

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

great singer used to said, you better talk about the closest experiences than about what books written years ago say.

a thing of the past. As a

in Piedmont

that’s

My legacy, what will remains, it’s 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:

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.

The interview with Charlie Arturaola
The interview with Charlie Arturaola
The interview with Charlie Arturaola
TOP 100 THE BEST WINES 2014

TOP 100

TOP 100 THE BEST WINES 2014

THE BEST WINES 2014

TOP 100
TOP 100

The Top 100 in this 2014 WINE GUIDE “WINE UP”

Every wine on this list has been rated by Joaquín 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.

m ay be different if other tasters have rated such wines. Nº.: 1 THERMANTHIA 2010 96+

Nº.: 1

THERMANTHIA 2010 96+ Gold Taste Wine Up Club 2014

D.O. TORO

BEST IN CLASS SIGNATURE WINES 2014

Points: 96,54

View: 97,00 Nose: 97,00 Taste: 96,00

View: 97,00

View: 97,00 Nose: 97,00 Taste: 96,00

Nose: 97,00

View: 97,00 Nose: 97,00 Taste: 96,00

Taste: 96,00

Nº.: 2

EL PUNTIDO 2008 95+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

View: 95,00 Nose: 95,00 Taste: 97,00

View: 95,00

View: 95,00 Nose: 95,00 Taste: 97,00

Nose: 95,00

View: 95,00 Nose: 95,00 Taste: 97,00

Taste: 97,00

 

Points: 95,92

Taste: 97,00   Points: 95,92 Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1672
TOP 100
TOP 100

Nº.: 3

CIRSION 2009 95+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS SIGNATURE WINES 2014

View: 96,00 Nose: 94,00 Taste: 97,00

View: 96,00

View: 96,00 Nose: 94,00 Taste: 97,00

Nose: 94,00

View: 96,00 Nose: 94,00 Taste: 97,00

Taste: 97,00

 

Points: 95,85

Nº.: 4

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

D.O. JEREZ - XÉRÈS - SHERRY Y MANZANILLA SANLÚCAR DE BARRAMEDA

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014

View: 96,67 Nose: 94,75 Taste: 96,00

View: 96,67

View: 96,67 Nose: 94,75 Taste: 96,00

Nose: 94,75

View: 96,67 Nose: 94,75 Taste: 96,00

Taste: 96,00

 

Points: 95,77

Nº.: 5

CIRSION 2010 95+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS SIGNATURE WINES 2014

View: 95,00 Nose: 96,00 Taste: 96,00

View: 95,00

View: 95,00 Nose: 96,00 Taste: 96,00

Nose: 96,00

View: 95,00 Nose: 96,00 Taste: 96,00

Taste: 96,00

 

Points: 95,77

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3069
TOP 100
TOP 100

Nº.: 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

View: 92,00

View: 92,00 Nose: 95,00 Taste: 98,00

Nose: 95,00

View: 92,00 Nose: 95,00 Taste: 98,00

Taste: 98,00

 

Points: 95,69

Nº.: 7

TEBAIDA NEMESIO 2009 95+ Gold Taste Wine Up Club 2014

D.O. BIERZO

BEST IN CLASS SIGNATURE WINES 2014

View: 95,00 Nose: 94,00 Taste: 97,00

View: 95,00

View: 95,00 Nose: 94,00 Taste: 97,00

Nose: 94,00

View: 95,00 Nose: 94,00 Taste: 97,00

Taste: 97,00

 

Points: 95,62

Nº.: 8

LEPANTO O.V. (Oloroso Viejo) 95+ Gold Taste Wine Up Club 2014

C.R. BRANDY DE JEREZ

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014

View: 97,00 Nose: 94,75 Taste: 95,00

View: 97,00

View: 97,00 Nose: 94,75 Taste: 95,00

Nose: 94,75

View: 97,00 Nose: 94,75 Taste: 95,00

Taste: 95,00

 

Points: 95,38

Taste: 95,00   Points: 95,38 Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2246
TOP 100
TOP 100

Nº.: 9

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

D.O. JEREZ - XÉRÈS - SHERRY Y MANZANILLA SANLÚCAR DE BARRAMEDA

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014

View: 95,67 Nose: 94,75 Taste: 95,67

View: 95,67

View: 95,67 Nose: 94,75 Taste: 95,67

Nose: 94,75

View: 95,67 Nose: 94,75 Taste: 95,67

Taste: 95,67

 

Points: 95,38

Nº.: 10

BALANCINES MATANEGRA 2009 95+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL GUADIANA

BEST IN CLASS SIGNATURE WINES 2014

View: 95,00 Nose: 96,00 Taste: 95,00

View: 95,00

View: 95,00 Nose: 96,00 Taste: 95,00

Nose: 96,00

View: 95,00 Nose: 96,00 Taste: 95,00

Taste: 95,00

 

Points: 95,31

Nº.: 11

LEONOR PALO CORTADO 95+ Gold Taste Wine Up Club 2014

D.O. JEREZ - XÉRÈS - SHERRY Y MANZANILLA SANLÚCAR DE BARRAMEDA

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014

View: 98,33 Nose: 95,00 Taste: 94,00

View: 98,33

View: 98,33 Nose: 95,00 Taste: 94,00

Nose: 95,00

View: 98,33 Nose: 95,00 Taste: 94,00

Taste: 94,00

 

Points: 95,31

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1552
TOP 100
TOP 100

Nº.: 12

APOSTOLES PALO CORTADO VORS 95+ Gold Taste Wine Up Club 2014

D.O. JEREZ - XÉRÈS - SHERRY Y MANZANILLA SANLÚCAR DE BARRAMEDA

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014

View: 94,33 Nose: 95,50 Taste: 95,67

View: 94,33

View: 94,33 Nose: 95,50 Taste: 95,67

Nose: 95,50

View: 94,33 Nose: 95,50 Taste: 95,67

Taste: 95,67

 

Points: 95,31

Nº.: 13

VICTORINO 2010 95+ Gold Taste Wine Up Club 2014

D.O. TORO

View: 95,00 Nose: 94,00 Taste: 96,00

View: 95,00

View: 95,00 Nose: 94,00 Taste: 96,00

Nose: 94,00

View: 95,00 Nose: 94,00 Taste: 96,00

Taste: 96,00

 

Points: 95,15

Nº.: 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

View: 96,67

View: 96,67 Nose: 94,00 Taste: 95,00

Nose: 94,00

View: 96,67 Nose: 94,00 Taste: 95,00

Taste: 95,00

 

Points: 95,08

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3474
TOP 100
TOP 100

Nº.: 15

PAGO DE CIRSUS OPUS 11 2009 95+ Gold Taste Wine Up Club 2014

D.O. NAVARRA

BEST IN CLASS SIGNATURE WINES 2014

View: 96,67 Nose: 93,50 Taste: 95,33

View: 96,67

View: 96,67 Nose: 93,50 Taste: 95,33

Nose: 93,50

View: 96,67 Nose: 93,50 Taste: 95,33

Taste: 95,33

 

Points: 95,08

Nº.: 16

HIRU 3 RACIMOS 2007 95+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS SIGNATURE WINES 2014

View: 95,00 Nose: 94,00 Taste: 95,83

View: 95,00

View: 95,00 Nose: 94,00 Taste: 95,83

Nose: 94,00

View: 95,00 Nose: 94,00 Taste: 95,83

Taste: 95,83

 

Points: 95,08

Nº.: 17

VALBUENA 5º 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

View: 94,00

View: 94,00 Nose: 93,00 Taste: 97,00

Nose: 93,00

View: 94,00 Nose: 93,00 Taste: 97,00

Taste: 97,00

 

Points: 95,08

Taste: 97,00   Points: 95,08 Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1690
TOP 100
TOP 100

Nº.: 18

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

D.O. RIBERA DEL DUERO

BEST IN CLASS GRAND RESERVE RED WINE 2014

View: 90,00 Nose: 96,00 Taste: 97,00

View: 90,00

View: 90,00 Nose: 96,00 Taste: 97,00

Nose: 96,00

View: 90,00 Nose: 96,00 Taste: 97,00

Taste: 97,00

 

Points: 95,08

Nº.: 19

TIO PEPE FINO EN RAMA 2013 95+ Gold Taste Wine Up Club 2014

D.O. JEREZ - XÉRÈS - SHERRY Y MANZANILLA SANLÚCAR DE BARRAMEDA

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014

View: 94,33 Nose: 94,50 Taste: 95,67

View: 94,33

View: 94,33 Nose: 94,50 Taste: 95,67

Nose: 94,50

View: 94,33 Nose: 94,50 Taste: 95,67

Taste: 95,67

 

Points: 95,00

Nº.: 20

CALVARIO 2009 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS SIGNATURE WINES 2014

View: 94,00 Nose: 94,00 Taste: 96,00

View: 94,00

View: 94,00 Nose: 94,00 Taste: 96,00

Nose: 94,00

View: 94,00 Nose: 94,00 Taste: 96,00

Taste: 96,00

 

Points: 94,92

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1492
TOP 100
TOP 100

Nº.: 21

LA OLVIDADA 2009 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS SIGNATURE WINES 2014

View: 96,67 Nose: 94,75 Taste: 94,17

View: 96,67

View: 96,67 Nose: 94,75 Taste: 94,17

Nose: 94,75

View: 96,67 Nose: 94,75 Taste: 94,17

Taste: 94,17

 

Points: 94,92

Nº.: 22

PAREDINAS 2007 94+ Gold Taste Wine Up Club 2014

D.O. TORO

BEST IN CLASS SIGNATURE WINES 2014

View: 96,00 Nose: 94,00 Taste: 95,00

View: 96,00

View: 96,00 Nose: 94,00 Taste: 95,00

Nose: 94,00

View: 96,00 Nose: 94,00 Taste: 95,00

Taste: 95,00

 

Points: 94,92

Nº.: 23

VERUM AGUARDIENTE DE UVA GEWÜRZTRAMINER 94+ Gold Taste Wine Up Club 2014

SIN D.O. NI IGP

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014

Points: 94,85

View: 97,00 Nose: 93,00 Taste: 95,00

View: 97,00

View: 97,00 Nose: 93,00 Taste: 95,00

Nose: 93,00

View: 97,00 Nose: 93,00 Taste: 95,00

Taste: 95,00

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1727
TOP 100
TOP 100

Nº.: 24

MACAN 2009 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS SIGNATURE WINES 2014

View: 96,00 Nose: 94,25 Taste: 94,50

View: 96,00

View: 96,00 Nose: 94,25 Taste: 94,50

Nose: 94,25

View: 96,00 Nose: 94,25 Taste: 94,50

Taste: 94,50

 

Points: 94,77

Nº.: 25

LEPANTO SOLERA GRAN RESERVA 94+ Gold Taste Wine Up Club 2014

C.R. BRANDY DE JEREZ

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014

View: 95,33 Nose: 94,75 Taste: 94,50

View: 95,33

View: 95,33 Nose: 94,75 Taste: 94,50

Nose: 94,75

View: 95,33 Nose: 94,75 Taste: 94,50

Taste: 94,50

 

Points: 94,77

Nº.: 26

PINTIA 2009 94+ Gold Taste Wine Up Club 2014

D.O. TORO

BEST IN CLASS SIGNATURE WINES 2014

Points: 94,62

View: 94,00 Nose: 93,00 Taste: 96,00

View: 94,00

View: 94,00 Nose: 93,00 Taste: 96,00

Nose: 93,00

View: 94,00 Nose: 93,00 Taste: 96,00

Taste: 96,00

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1522
TOP 100
TOP 100

Nº.: 27

JAIME I BRANDY 94+ Gold Taste Wine Up Club 2014

SIN D.O. NI IGP

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014

View: 95,00 Nose: 94,75 Taste: 94,33

View: 95,00

View: 95,00 Nose: 94,75 Taste: 94,33

Nose: 94,75

View: 95,00 Nose: 94,75 Taste: 94,33

Taste: 94,33

 

Points: 94,62

Nº.: 28

IMPERIAL GRAN RESERVA 2001 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS GRAND RESERVE RED WINE 2014

View: 94,00 Nose: 93,00 Taste: 96,00

View: 94,00

View: 94,00 Nose: 93,00 Taste: 96,00

Nose: 93,00

View: 94,00 Nose: 93,00 Taste: 96,00

Taste: 96,00

 

Points: 94,62

Nº.: 29

ASTRALES 2010 94+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL DUERO

BEST IN CLASS SIGNATURE WINES 2014

View: 95,00 Nose: 94,00 Taste: 94,67

View: 95,00

View: 95,00 Nose: 94,00 Taste: 94,67

Nose: 94,00

View: 95,00 Nose: 94,00 Taste: 94,67

Taste: 94,67

 

Points: 94,54

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=4258
TOP 100
TOP 100

Nº.: 30

CORIMBO I 2010 94+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL DUERO

BEST IN CLASS SIGNATURE WINES 2014

View: 97,33 Nose: 93,00 Taste: 94,17

View: 97,33

View: 97,33 Nose: 93,00 Taste: 94,17

Nose: 93,00

View: 97,33 Nose: 93,00 Taste: 94,17

Taste: 94,17

 

Points: 94,54

Nº.: 31

CARMELO RODERO TSM 2009 94+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL DUERO

BEST IN CLASS SIGNATURE WINES 2014

View: 94,00 Nose: 93,75 Taste: 95,33

View: 94,00

View: 94,00 Nose: 93,75 Taste: 95,33

Nose: 93,75

View: 94,00 Nose: 93,75 Taste: 95,33

Taste: 95,33

 

Points: 94,54

Nº.: 32

AURUS 2009 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

Points: 94,54

View: 95,00 Nose: 95,00 Taste: 94,00

View: 95,00

View: 95,00 Nose: 95,00 Taste: 94,00

Nose: 95,00

View: 95,00 Nose: 95,00 Taste: 94,00

Taste: 94,00

View: 95,00 Nose: 95,00 Taste: 94,00 Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1649
TOP 100
TOP 100

Nº.: 33

GRAN RESERVA 890 - 1998 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS GRAND RESERVE RED WINE 2014

View: 94,67 Nose: 94,50 Taste: 94,50

View: 94,67

View: 94,67 Nose: 94,50 Taste: 94,50

Nose: 94,50

View: 94,67 Nose: 94,50 Taste: 94,50

Taste: 94,50

 

Points: 94,54

Nº.: 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

View: 94,00

View: 94,00 Nose: 94,00 Taste: 95,00

Nose: 94,00

View: 94,00 Nose: 94,00 Taste: 95,00

Taste: 95,00

 

Points: 94,46

Nº.: 35

SALITRE 2009 94+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL GUADIANA

View: 96,00 Nose: 94,00 Taste: 94,00

View: 96,00

View: 96,00 Nose: 94,00 Taste: 94,00

Nose: 94,00

View: 96,00 Nose: 94,00 Taste: 94,00

Taste: 94,00

 

Points: 94,46

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1528
TOP 100
TOP 100

Nº.: 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

View: 95,00

View: 95,00 Nose: 93,00 Taste: 95,00

Nose: 93,00

View: 95,00 Nose: 93,00 Taste: 95,00

Taste: 95,00

 

Points: 94,38

Nº.: 37

TOGA 2010 94+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL DUERO

View: 100,00 Nose: 92,00 Taste: 93,00

View: 100,00

View: 100,00 Nose: 92,00 Taste: 93,00

Nose: 92,00

View: 100,00 Nose: 92,00 Taste: 93,00

Taste: 93,00

Points: 94,31

Nº.: 38

FINCA TORREA 2007 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS RESERVE RED WINE 2014

View: 94,00 Nose: 95,00 Taste: 94,00

View: 94,00

View: 94,00 Nose: 95,00 Taste: 94,00

Nose: 95,00

View: 94,00 Nose: 95,00 Taste: 94,00

Taste: 94,00

 

Points: 94,31

Taste: 94,00   Points: 94,31 Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1663
TOP 100
TOP 100

Nº.: 39

GRANS MURALLES 2008 94+ Gold Taste Wine Up Club 2014

D.O. CONCA DEL BARBERÁ

BEST IN CLASS RESERVE RED WINE 2014

View: 96,00 Nose: 92,00 Taste: 95,00

View: 96,00

View: 96,00 Nose: 92,00 Taste: 95,00

Nose: 92,00

View: 96,00 Nose: 92,00 Taste: 95,00

Taste: 95,00

 

Points: 94,31

Nº.: 40

MARTIRES 2010 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

View: 94,00 Nose: 95,00 Taste: 94,00

View: 94,00

View: 94,00 Nose: 95,00 Taste: 94,00

Nose: 95,00

View: 94,00 Nose: 95,00 Taste: 94,00

Taste: 94,00

 

Points: 94,31

Nº.: 41

TORRES RESERVA REAL 2009 94+ Gold Taste Wine Up Club 2014

D.O. PENEDÉS

BEST IN CLASS GRAND RESERVE RED WINE 2014

View: 95,33 Nose: 93,75 Taste: 94,17

View: 95,33

View: 95,33 Nose: 93,75 Taste: 94,17

Nose: 93,75

View: 95,33 Nose: 93,75 Taste: 94,17

Taste: 94,17

 

Points: 94,31

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=3146
TOP 100
TOP 100

Nº.: 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

View: 96,67

View: 96,67 Nose: 92,25 Taste: 94,33

Nose: 92,25

View: 96,67 Nose: 92,25 Taste: 94,33

Taste: 94,33

 

Points: 94,23

Nº.: 43

ASTER FINCA EL OTERO 2010 94+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL DUERO

View: 95,00 Nose: 94,00 Taste: 94,00

View: 95,00

View: 95,00 Nose: 94,00 Taste: 94,00

Nose: 94,00

View: 95,00 Nose: 94,00 Taste: 94,00

Taste: 94,00

 

Points: 94,23

Nº.: 44

ESTELA DE ARRAYAN 2008 94+ Gold Taste Wine Up Club 2014

 

D.O. MÉNTRIDA

View: 95,00 Nose: 94,00 Taste: 94,00

View: 95,00

View: 95,00 Nose: 94,00 Taste: 94,00

Nose: 94,00

View: 95,00 Nose: 94,00 Taste: 94,00

Taste: 94,00

 

Points: 94,23

 
94,00   Points: 94,23   Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1687
TOP 100
TOP 100

Nº.: 45

GARNATXA DE L EMPORDÁ 94+ Gold Taste Wine Up Club 2014

D.O. EMPORDÁ

BEST IN CLASS SWEET WINE 2014

View: 96,67 Nose: 93,25 Taste: 93,50

View: 96,67

View: 96,67 Nose: 93,25 Taste: 93,50

Nose: 93,25

View: 96,67 Nose: 93,25 Taste: 93,50

Taste: 93,50

 

Points: 94,15

Nº.: 46

CONTINO GRACIANO 2007 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

View: 100,00 Nose: 90,00 Taste: 94,00

View: 100,00

View: 100,00 Nose: 90,00 Taste: 94,00

Nose: 90,00

View: 100,00 Nose: 90,00 Taste: 94,00

Taste: 94,00

 

Points: 94,15

Nº.: 47

TERMES 2010 94+ Gold Taste Wine Up Club 2014

D.O. TORO

Points: 94,08

View: 97,00 Nose: 92,00 Taste: 94,00

View: 97,00

View: 97,00 Nose: 92,00 Taste: 94,00

Nose: 92,00

View: 97,00 Nose: 92,00 Taste: 94,00

Taste: 94,00

View: 97,00 Nose: 92,00 Taste: 94,00 Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1692
TOP 100
TOP 100

Nº.: 48

SAN VICENTE 2008 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

View: 93,00 Nose: 92,00 Taste: 96,00

View: 93,00

View: 93,00 Nose: 92,00 Taste: 96,00

Nose: 92,00

View: 93,00 Nose: 92,00 Taste: 96,00

Taste: 96,00

 

Points: 94,08

Nº.: 49

DALMAU 2009 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS RESERVE RED WINE 2014

View: 95,00 Nose: 95,00 Taste: 93,00

View: 95,00

View: 95,00 Nose: 95,00 Taste: 93,00

Nose: 95,00

View: 95,00 Nose: 95,00 Taste: 93,00

Taste: 93,00

 

Points: 94,08

Nº.: 50

TORRES 20 BRANDY 94+ Gold Taste Wine Up Club 2014

SIN D.O. NI IGP

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014

View: 94,00 Nose: 93,50 Taste: 94,33

View: 94,00

View: 94,00 Nose: 93,50 Taste: 94,33

Nose: 93,50

View: 94,00 Nose: 93,50 Taste: 94,33

Taste: 94,33

 

Points: 94,00

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=2831
TOP 100
TOP 100

Nº.: 51

EX EX 9 94+ Gold Taste Wine Up Club 2014

D.O. EMPORDÁ

View: 94,00 Nose: 93,75 Taste: 94,17

View: 94,00

View: 94,00 Nose: 93,75 Taste: 94,17

Nose: 93,75

View: 94,00 Nose: 93,75 Taste: 94,17

Taste: 94,17

 

Points: 94,00

Nº.: 52

BLECUA 2007 94+ Gold Taste Wine Up Club 2014

D.O. SOMONTANO

View: 95,00 Nose: 93,50 Taste: 93,83

View: 95,00

View: 95,00 Nose: 93,50 Taste: 93,83

Nose: 93,50

View: 95,00 Nose: 93,50 Taste: 93,83

Taste: 93,83

 

Points: 94,00

Nº.: 53

CONTINO GRAN RESERVA 2005 94+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS GRAND RESERVE RED WINE 2014

Points: 94,00

View: 94,00 Nose: 94,00 Taste: 94,00

View: 94,00

View: 94,00 Nose: 94,00 Taste: 94,00

Nose: 94,00

View: 94,00 Nose: 94,00 Taste: 94,00

Taste: 94,00

View: 94,00 Nose: 94,00 Taste: 94,00 Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=1685
TOP 100
TOP 100

Nº.: 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

View: 94,00

View: 94,00 Nose: 93,00 Taste: 94,50

Nose: 93,00

View: 94,00 Nose: 93,00 Taste: 94,50

Taste: 94,50

 

Points: 93,92

Nº.: 55

PAGO DE CARRAOVEJAS EL ANEJÓN DE LA CUESTA DE LAS LIEBRES 2009 93+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL DUERO

View: 93,00 Nose: 93,00 Taste: 95,00

View: 93,00

View: 93,00 Nose: 93,00 Taste: 95,00

Nose: 93,00

View: 93,00 Nose: 93,00 Taste: 95,00

Taste: 95,00

 

Points: 93,92

Nº.: 56

VALDUERO 6 AÑOS 2005 93+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL DUERO

BEST IN CLASS RESERVE RED WINE 2014

View: 93,00 Nose: 93,00 Taste: 95,00

View: 93,00

View: 93,00 Nose: 93,00 Taste: 95,00

Nose: 93,00

View: 93,00 Nose: 93,00 Taste: 95,00

Taste: 95,00

 

Points: 93,92

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1511
TOP 100
TOP 100

Nº.: 57

ALFA SPIGA 2006 93+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL DUERO

View: 96,00 Nose: 92,00 Taste: 94,00

View: 96,00

View: 96,00 Nose: 92,00 Taste: 94,00

Nose: 92,00

View: 96,00 Nose: 92,00 Taste: 94,00

Taste: 94,00

 

Points: 93,85

Nº.: 58

TEBAIDA Nº 5 2009 93+ Gold Taste Wine Up Club 2014

D.O. BIERZO

View: 95,67 Nose: 93,00 Taste: 93,50

View: 95,67

View: 95,67 Nose: 93,00 Taste: 93,50

Nose: 93,00

View: 95,67 Nose: 93,00 Taste: 93,50

Taste: 93,50

 

Points: 93,85

Nº.: 59

VERUM AGUARDIENTE DE UVA SAUVIGNON BLANC 93+ Gold Taste Wine Up Club 2014

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014

Points: 93,85

View: 98,00 Nose: 92,00 Taste: 93,00

View: 98,00

View: 98,00 Nose: 92,00 Taste: 93,00

Nose: 92,00

View: 98,00 Nose: 92,00 Taste: 93,00

Taste: 93,00

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=1728
TOP 100
TOP 100

Nº.: 60

LEPANTO P.X. 93+ Gold Taste Wine Up Club 2014

C.R. BRANDY DE JEREZ

BEST IN CLASS FORTIFIED WINES AND DISTILLED G.S. 2014

View: 94,67 Nose: 92,50 Taste: 94,33

View: 94,67

View: 94,67 Nose: 92,50 Taste: 94,33

Nose: 92,50

View: 94,67 Nose: 92,50 Taste: 94,33

Taste: 94,33

 

Points: 93,85

Nº.: 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

View: 93,00

View: 93,00 Nose: 93,75 Taste: 94,17

Nose: 93,75

View: 93,00 Nose: 93,75 Taste: 94,17

Taste: 94,17

 

Points: 93,77

Nº.: 62

PAGO DE LOS CAPELLANES RESERVA 2009 93+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL DUERO

BEST IN CLASS RESERVE RED WINE 2014

View: 96,00 Nose: 93,50 Taste: 92,83

View: 96,00

View: 96,00 Nose: 93,50 Taste: 92,83

Nose: 93,50

View: 96,00 Nose: 93,50 Taste: 92,83

Taste: 92,83

 

Points: 93,77

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=4103
TOP 100
TOP 100

Nº.: 63

FINCA GARBET 2004 93+ Gold Taste Wine Up Club 2014

D.O. EMPORDÁ

View: 94,00 Nose: 93,75 Taste: 93,67

View: 94,00

View: 94,00 Nose: 93,75 Taste: 93,67

Nose: 93,75

View: 94,00 Nose: 93,75 Taste: 93,67

Taste: 93,67

 

Points: 93,77

Nº.: 64

PAGO DE CIRSUS MOSCATEL VENDIMIA TARDÍA

2007

93+ Gold Taste Wine Up Club 2014

D.O. NAVARRA

BEST IN CLASS SWEET WINE 2014

View: 94,00 Nose: 92,50 Taste: 94,33

View: 94,00

View: 94,00 Nose: 92,50 Taste: 94,33

Nose: 92,50

View: 94,00 Nose: 92,50 Taste: 94,33

Taste: 94,33

 

Points: 93,69

Nº.: 65

ARZUAGA RESERVA 2009 93+ Gold Taste Wine Up Club 2014

D.O. RIBERA DEL DUERO

BEST IN CLASS RESERVE RED WINE 2014

View: 93,67 Nose: 93,00 Taste: 94,17

View: 93,67

View: 93,67 Nose: 93,00 Taste: 94,17

Nose: 93,00

View: 93,67 Nose: 93,00 Taste: 94,17

Taste: 94,17

 

Points: 93,69

Tasting Notes (spanish): http://www.ecatas.com/?action=vinos.ver_nota&id=4285
TOP 100
TOP 100

Nº.: 66

MANYETES 2009 93+ Gold Taste Wine Up Club 2014

D.O.C. PRIORAT

View: 96,00 Nose: 93,00 Taste: 93,00

View: 96,00

View: 96,00 Nose: 93,00 Taste: 93,00

Nose: 93,00

View: 96,00 Nose: 93,00 Taste: 93,00

Taste: 93,00

 

Points: 93,69

Nº.: 67

MARTIRES 2011 93+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS WHITE WINE BARREL FERMENTED AND/OR CRIANZA

2014

View: 96,00 Nose: 93,00 Taste: 93,00

View: 96,00

View: 96,00 Nose: 93,00 Taste: 93,00

Nose: 93,00

View: 96,00 Nose: 93,00 Taste: 93,00

Taste: 93,00

 

Points: 93,69

Nº.: 68

DIGMA RESERVA 2006 93+ Gold Taste Wine Up Club 2014

D.O.C. RIOJA

BEST IN CLASS RESERVE RED WINE 2014

View: 93,00 Nose: 93,50 Taste: 94,17

View: 93,00

View: 93,00 Nose: 93,50 Taste: 94,17

Nose: 93,50

View: 93,00 Nose: 93,50 Taste: 94,17

Taste: 94,17

 

Points: 93,69

Taste: 94,17   Points: 93,69 Examine data sheet: http://www.ecatas.com/?action=vinos.ficha&id=2370
TOP 100
TOP 100

Nº.: 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

View: 92,67

View: 92,67 Nose: 93,00 Taste: 94,50

Nose: 93,00

View: 92,67 Nose: 93,00 Taste: 94,50

Taste: 94,50

 

Points: 93,62

Nº.: 70

TE DEUM SELECCIÓN DE FAMILIA 2009 93+ Gold Taste Wine Up Club 2014

D.O. NAVARRA

View: 93,00 Nose: 93,50 Taste: 94,00

View: 93,00