"I tasted six vintages of a red blend produced with 50% Tempranillo, 10% Mazuelo, and the rest Vidau (an old field blend where Garnacha dominates but there's also Tempranillo and Graciano), the youngest of which was the 2015 Vinsacro. It fermented in stainless steel vats with indigenous yeasts and matured in new French (80%) and American (20%) oak barrels for 18 months, during which time the wine was racked four times. It's ripe, heady, toasty and exuberant. The palate is medium to full-bodied with dusty tannins, lacking a bit in the middle. 24,000 bottles produced. - Luis Gutiérrez"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 90 pts
