92 points

2014 Susana Balbo Signature Brioso

Luis Gutiérrez, Wine Advocate, December 2016

“Susana Balbo's 2014 Brioso also belongs to the Signature range, and it's a selection of the best plots from their vineyard in Agrelo, the coolest part of Luján de Cuyo. The blend varies with the year, and in 2014 it was 45% Cabernet Sauvignon, 25% each Malbec and Cabernet Franc and 5% Petit Verdot. The Malbec fermented in a 6,500-liter tank and the rest in open top barrels, all with indigenous yeasts. This is still aged in 100% new French oak barrels for some 15 months. It has a 1990s profile, with plenty of oak-related aromas, sweet spices, smoke, dark chocolate and espresso coffee. There is a little less toast in the barrels used in this 2014. The palate shows abundant, slightly dusty tannins and classical proportions, elegant within the powerful style. They are progressively reducing the influence of the barrels in the wine, but this is still for fans of oaky wines. The notes from the élevage should integrate with more time in bottle. 14,000 bottles produced.”

91 points

2014 Susana Balbo Signature Brioso

Stephen Tanzer, Vinous, July 2017

“Bright red-ruby. Very ripe, inviting aromas of kirsch, blackberry, licorice, violet, mint and nutty new oak. A fairly concentrated, sweet midweight with a slightly reductive quality to its black cherry, berry and licorice flavors. Offers lovely verve and balance without any excesses, with sound acidity giving shape to the wine. Finishes with substantial tongue-dusting tannins and a hint of youthful dryness. This is excellent.”

94 points

2015 Susana Balbo Signature Barrel Fermented Torrontés

Luis Gutiérrez, Wine Advocate, December 2016

“The nose of the 2015 Susana Balbo Signature Torrontés Barrel Fermented is completely different from any other Torrontés I've ever encountered. It has notes of gunpowder and silex, tremendously mineral and austere. It comes from Altamira in Valle de Uco Valley where the soils are rich in limestone. It was sourced from a vineyard Susana Balbo planted in 2005 with vegetal material selected from Cafayate in Salta. The whole clusters were pressed and the must was put to ferment in second use oak barrels where the wine was kept in contact with the fine lees with some bâtonnage for four months. This is only 12.5% alcohol and has 7.6 grams of acidity (measured in tartaric acid), which are good parameters that indicate a light, sharp and fresh white. If the nose is surprising, the palate is simply unbelievable, sharp, austere, mineral and long, without any bitterness or exotic flavors. White flowers emerge with time in the glass. 15,000 bottles were filled in late September 2015.”

93 points

2015 Susana Balbo Signature Barrel Fermented Torrontés

James Suckling, James Suckling, May 2016

“A white with plenty of oyster shell and dried fruit character plus hints of new oak. Full body, bright limey acidity. Fantastic barrel fermented white. Screw cap. Drink now.”

92 points

2015 Susana Balbo Signature Barrel Fermented Torrontés

Stephen Tanzer, Vinous, March 2016

“(100% barrel-fermented in all-new French oak; spent three months on its lees): Pale, bright silver-yellow. Sexy reduction to the slightly funky aromas of ginger and lees. Quite Burgundian in the mouth, offering rich, sexy flavors of white peach, ginger, quinine and charred oak. Very juicy but also rich, tactile and suave; plusher than the White Blend. Very dry but Susana Balbo notes that her use of oak barrels toasted by convection supplies some polysaccharides, which give this wine a touch of sweetness. Finishes with a touch of phenolic firmness but also lovely lingering sweetness. Great sex appeal.”

91 points

2014 Susana Balbo Signature Barrel Fermented Torrontés

Stephen Tanzer, Vinous, February 2015

“Bright silver-yellow. Lemon, lime, honey and vanilla on the nose, complicated by a musky leesy quality and a chalky nuance. Ripe and glyceral in the mouth, with harmonious acidity framing the complex flavors of peach, citrus fruits and lees. Only 25% of this pliant, layered Torrontés went through malolactic fermentation. Susana Balbo describes this as Torrontés Riojano (the best clone of this variety) in its purest expression, noting that the plantings came from Cafayate.”

95 points

2013 Vall Llach Vi de Finca Mas de la Rosa

Thomas Matthews, Wine Spectator, September 2018

“This powerful red shows depth and harmony. The thick texture is supported by well-integrated tannins, delivering cassis, kirsch, menthol and cola flavors. Herbal and meaty notes add a savory element. You might call this Priorat on steroids, but this remains balanced and fresh. Drink now through 2033. 30 cases imported.”

88 points

2016 Idus de Vall Llach

James Suckling, James Suckling, August 2018

“The super intense and ripe black-cherry character is almost too much and, on the palate, the wine is powerful and quite sweet. Plenty of soft tannins and good length, but a bit simple. Drink now or in 2019.”

89 points

2015 Idus de Vall Llach

Michael Schachner, Wine Enthusiast, December 2018

“Berry scented candle and baking-spice aromas comprise an exotic nose. On the palate, this is as soft as a goose-feather mattress, with very little notable acidity or lift. Deeply ripe and baked black-fruit flavors taste of cassis and blueberry on a thick finish. Drink through 2020.”

89 points

2016 Embruix de Vall Llach

James Suckling, James Suckling, August 2018

“The attractive, full plum and cocoa-powder nose leads into a powerful and quite robust palate that is strong on dark fruit, but lacks a bit of freshness and charm on the finish. Drink now or hold.”