KYSELA PERE ET FILS, LTD.

"The ambitious and oaky 2014 Mas Sinén Coster is Garnacha and Cariñena from sloped vineyards that yield no more than 500 grams of grapes per plant. It fermented in stainless steel for 14 days followed by 18 days of maceration, and it matured in new French oak barrels for 12 months. The oak is still pretty obvious; the fruit has good ripeness, and the mouthfeel shows balance, perhaps a little too much oak for the fruit. Give it a little more time in bottle. 1,600 bottles were filled in July 2016. - Luis Gutierrez"

- Robert Parker's Wine Advocate (Issue #236, April 2018), 90 pts

"(aged in a combination of new and used French oak for one year): Inky ruby. A potent, mineral-accented bouquet evokes ripe black and blue fruits, potpourri and incense, with a vivacious, smoky mineral element. Sweet and penetrating on the palate, offering intense blueberry and cherry compote flavors that deepen and expand with air. The gently tannic finish hangs on with serious fruit-driven persistence, showing outstanding focus and spicy lift. - Josh Raynolds"

- Antonio Galloni's Vinous (January 2016), 93 pts

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"A real bruiser, the 2011 Mas Sinén Coster is made only from Garnacha and Cariñena selected from slope vineyards and matured in barrels for one year. Dark-colored, almost opaque, dense and brooding, it offers aromas of graphite, pencil lead, noble woods (ebony?) and plenty of chocolate, licorice - basically all things black. The palate is extremely powerful and concentrated, it is oaky, but the fruit seems to be in sync with the oak. It has everything, simply in very large doses. Even though the label says 15% alcohol it ends quite warm. Yes, it's a bruiser, but good in its style. It will need time but might come into its own in a few years. 1,000 bottles. - Luis Gutierrez"

- Robert Parker's The Wine Advocate (June 2015), 91 pts

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"(half garnacha and half carinena): Vivid purple. Explosive dark fruit preserve and incense aromas show excellent clarity, picking up cola, mineral and Indian spice notes with air. Stains the palate with intense black and blue fruit flavors, with juicy acidity adding lift and cut. Rich yet energetic and precise, finishing very long, on an emphatic mineral note and with fine-grained tannins sneaking in late."
- Stephen Tanzer's International Wine Cellar (September/October 2014), 93 pts

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"The 2009 Mas Sinen Coster is a blend of 45% Carinena, 45% Garnacha and 10% “other grapes” from 80- to 100-year-old vines and raised mostly in French oak for 12 months. It has a rich, opulent but well-defined bouquet with dark cherries, raspberry and violets that blossom from the glass. The palate is full-bodied with juicy, saturated tannins and a fleshy mouthfeel. Succulent raspberry, cassis and strawberry vie for attention towards the voluminous, sensual finish. This is a straight down the fairway, delicious Priorat! Drink 2015-2025+ - Neal Martin"

- Robert Parker's The Wine Advocate (Issue 200, April 2012), 90 pts

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"The 2007 Coster Reserve is 50% Garnacha and 50% Carinena sourced from 50-year-old vines aged for 12 months in oak. Aromas of slate/mineral, espresso, black truffle, licorice, black cherry, and plum lead to a dense, packed, powerful, impressively constituted Priorat that will add complexity with another 4-5 years of cellaring. Drink this pleasure-bent powerhouse from 2014 to 2027."

Wine Advocate (April 2010), 94 pts

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"A pure and intense rendition of Priorato. The nose is stacked with minerality, smoke, ink and tough but regal black fruit aromas. It’s powerful and concentrated in the mouth, with bold cassis and blackberry flavors in front of a long, flavorful, slightly lemony finish. Needs a few years to show its best; drink from 2011 through 2017. M.S."

Wine Enthusiast (August 2010), 92 pts

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