98 Jay Miller - Robert Parker's Wine Advocate

"The 2005 Malleolus de Sancho Martin is a single vineyard wine encompassing less than 2 acres. Malolactic fermentation occurred in new French oak with lees stirring followed by 22 months in new French barriques. The wine offers a seductive perfume of wood smoke, cedar, saddle leather, spice box, floral notes, blueberry, and blackberry. Round, rich, and full-flavored, on the palate the wine is opulent and multidimensional. Give it 8-10 years of cellaring and drink this super lengthy effort through 2040." -Wine Advocate

"This dense red achieves both concentration and harmony, with intense flavors of blackberry, wild herb, floral, mineral and coffee mingling over ironclad tannins that give way to an alluring, even elegant, finish. Shows great power and great finesse. Best after 2010. 33 cases imported." -96 points Wine Spectator

"Inky violet. Explosively aromatic raspberry and blackberry on the nose, with dark chocolate, anise and smoky minerals adding complexity. Palate-staining dark fruit flavors display almost painful intensity and seem to reach every corner of the mouth. The fruit takes on a liqueur-like quality on the finish, where the repeating dark chocolate and cherry elements refuse to let go. A different animal than the '04, characterized by sheer power rather than the earlier vintage's relative finesse." -93 points- Josh Raynolds- International Wine Cellar

"Malleolus de Sancho Martin" is made with grapes harvested from our Pago de Sancho Martin, located within the district of Pesquera de Duero. It comes from limestone-clay soil which provides coolness for the vine plants during periods of drought. This vineyard covers a surface area of 0.70 hectares (1.72 acres) and is located on a slope on the right bank of the Duero river, giving it a south-facing exposure, 780 meters (2,500 ft) above sea level. The wines produced in this plot are tannic and have a distinctive acidity which makes them ideal for ageing in oak. This estate provides excellent conditions for the grapes to reach full maturity. The vineyard was planted in 1964, with cuttings grafted from the oldest plot of the winery, our Pago de Valderramiro."

"After 30 days of maceration in 3,00 Kg vats, malolactic fermentation takes place in new French oak barrels with stirring of the lees and aged for 22 months in new French oak barrels. A total of 100 cases of 3 bottles were imported for the U.S." -Importer