|93||Wine Spectator||This aromatic red shows balsamic, hoisin and fig paste notes, with mulled plum, coffee, tobacco and meaty flavors that mingle over muscular tannins. Big and bold, in a savory style. Drink now through 2025. 100 cases made.
Sep 30, 2016
|93||Vinous Media||(malo in new French oak barriques, followed by 14 months of aging in another set of new barrels): Bright purple. Expansive spice- and smoke-accented black and blue fruits and cherry-cola on the highly perfumed nose. Sweet and seamless on the palate, offering intense blackcurrant and floral pastille flavors and building vanilla and mocha notes. Velvety tannins arrive late to give structure and gentle grip to a long, dark fruit-dominated finish, which leaves a smoky mineral note behind. From a single plot of 70+-year-old vines.
|93||The Wine Enthusiast||This cool, minty, dark specimen smells deeply of chocolate and blackberry. In the mouth, this is saturated to the max, just like the wine's name implies. Flavors of toast, dark chocolate and black fruits finish with coffee notes and a blast of oaky chocolate. This is delicious but still fierce. Drink from 2018 through 2030.
Cellar Selection; Feb. 2017
|92||The Wine Advocate||I was pleasantly impressed by the 2010 Máximo de Arrocal , pure Tempranillo from a vineyard planted some 60 years ago and named El Portillo. Despite the fact that the wine matured in French barrique for 26 months, the nose is not too oaky; there are earthier tones with hints of peat, graphite and even some mineral, diesel-like hints. Heady, ripe and concentrated, the tannins are quite fine and the acidity is moderate. Powerful, ripe but with certain restraint. 1,000 bottles were filled in April 2013.
Issue 221, Oct. 2015
|94+||View from the Cellar||The 2014 vintage of the Máximo bottling from Bodegas Arrocal is their top of the line cuvée, made from seventy-five year-old vines in a prime section of the El Portillo Vineyard. Interestingly, though the 2014 is again raised all in new French barrels, the winery has cut back on the new oak, as the 2011 version I tasted last year had been racked from ne barrels into new casks again, à la Dominique Laurent and had used his recipe of “two hundred percent new oak”. The 2014 Máximo was aged in all new French oak for twenty-six months, but at least the racking was not done into another set of new barrels and the wine is much less woody as a result. The bouquet is deep, complex and very refined, wafting from the glass in a mix of black cherries, plums, raw cocoa, a nice touch of Cuban cigar wrapper, a lovely dollop of soil tones and a really well done framing of spicy and nutty French oak. On the palate the wine is pure, full-bodied and elegant, with lovely complexity, excellent depth at the core, well-measured tannins and excellent length and grip on the very well-balanced finish. I would still love this wine even more in fifty percent new oak, but the wood here is already integrating beautifully and the wine carries it very well indeed. This is first class juice. 2020-2050.
Issue #75 – May/June 2018