|91||International Wine Review||Pale pink. Showing bright fresh red cherry skin on nose and a delicious, full flavored palate mirroring the nose with additional stone fruit notes. Mouthfilling and with a lovely, lively finish.
"2018 Vintage Rosés from Spain and Portugal" - June 5, 2019
|90||Tim Atkin MW||Made using the sangrado or bleeding technique that produces rosés with more colour and tannins, this is an equal blend of Tempranillo and Garnacha with no wood but plenty of bright, sappy raspberry and pomegranate fruit. Floral, appealing and bone dry. 2020-22.
Rioja 2020 Special Report; February 2020
|90||Vinous Media||(all stainless steel) Vivid onion skin color. Fresh strawberry and tangerine aromas are sharpened by a mineral nuance and a hint of white pepper. Chewy and focused on the palate, offering zesty red berry and citrus fruit flavors and a refreshingly bitter touch of peach pit. Finishes firm and dry, with a building mineral note and an echo of juicy red fruit.
"Rioja Looks Back and Ahead" - February 21, 2019
|88||Wine Spectator||This generous rosé features a broad, plush texture, with berry, spice and vanilla flavors mingling over gentle acidity. Exhibits good density and freshness. Tempranillo, Garnacha, Graciano and Mazuelo. Drink now. 1,670 cases made, 700 cases imported.
March 31, 2020 Issue
|90+||View from the Cellar||The 2020 Solarce Rosado from Casa La Rad is composed of twenty-five percent each of Tempranillo, Graciano, Garnacha and Mazuelo. The wine is a very pale salmon color and offers up a beautifully expressive nose of white cherries, nectarine, salty white soil tones, spring flowers and a gentle touch of Rioja spice. On the palate the wine is vibrant, full-bodied and youthful, with a lovely core and mineral undertow, zesty acids and fine focus and grip on the long and very promising finish. This is drinkable today, but clearly built to age gracefully and will be far more complex with a bit of bottle age. First class Rioja Rosado! 2021-2030+.
John Gilman - Issue #91 / February 2021
|89||Vinous Media||Bright pink. Red berries, cherry and a hint of orange zest on the nose. Fleshy and open-knit, offering juicy raspberry and bitter cherry flavors that turn spicier on the back half. The orange and red berry notes linger on the nicely persistent finish, which shows subtle firming grip. 2021-2023
Josh Raynolds – 2021 Rosé–New Releases / June 2021
|3 Stars||The Washington Post||Cool down with this refreshing white from ‘the birthplace of wine’
It’s rosé season, so here are three to pair with the warm spring weather. We have a delightfully unusual Spanish rosado that might spark Proustian memories of childhood candies and two classically styled pinks from Provence. We top off the list with two for the natural wine crowd: a Spanish red with no sulfites added and a white from Georgia made from a grape indigenous to the “birthplace of wine.”
Spanish rosado was traditionally made in a darker pink color, almost a light red, and aged for a year before release. In recent years, winemakers have responded to a market that clamors for the palest of pale pinks to drink the year after harvest. The 2020 Solarce from Casa La Rad is wild — it tastes almost like watermelon-flavored Pop Rocks spiked with mint. It has what wine fiends call “lift,” meaning the aromas and flavors seem to levitate out of the glass. No coaxing needed here, just an open mind and a smile. Alcohol by volume: 13.5 percent.
Dave McIntyre - May 7, 2021
|89||View from the Cellar||The 2021 Solarce Rosado is composed of a blend of thirty percent Tempranillo, twenty percent each of Mazuelo, Garnacha and Graciano and ten percent of Viura. It is a very pale salmon color and offers up a pretty and quite complex bouquet of strawberries, white cherries,
orange peel, spring flowers, discreet spice tones and a nice base of soil. On the palate the wine is crisp, full-bodied, focused and nicely balanced, with excellent mid-palate depth, bright acids and a long, nascently complex finish. This is tasty out of the blocks, but it has the structure to age nicely and I would be more inclined to give it a few years in the cellar to allow its secondarylayering to emerge. Good juice. 2022-2030+.
John Gilman - Issue #98 March-April 2022