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    Dominio del Águila

    About Dominio del Águila

    Founded as recently as 2010, Bodegas Dominio del Águila is forging a new path through its incredible cuvées from the famous Ribera del Duero region in Spain. Famed, quite rightly, for its staggeringly rich, bold and uncompromising wines, this young estate is offering an altogether more elegant, restrained and highly terroir-focused interpretation of the region and its varietals. Judging by both the demand for its wines and the critical acclaim achieved in well under a decade, this is clearly an alternative of which oenophiles are more than welcome.

    Situated in the village of La Aguilera, Dominio del Águila is the brainchild of Jorge Mónzon and partner Isabel Rodero. Collectors may be surprised that wine of such quality can be crafted by such a young winemaker from an estate very much in its infancy. It just so happens that Jorge boasts what may be the single most impressive CV of any young winemaker on Earth – his very first full-time viticultural position was at Domaine de la Romanée-Conti! Departing France for his native Spain, he worked at one of the most famous estates in the country, Vega-Sicilia.

    Viniculture

    It was whilst working at Bodegas Arzuaga-Navarro, however, that the ambitious vigneron came across a number of ancient vineyard parcels whose grapes were being sold to, and used in the prestige cuvées of, other wineries across the region. Seizing his moment, Jorge and Isabel snatched these plots up, mainly Tempranillo, some of which were over 100 years old.

    Farmed fully biodynamically, terroir expression is extraordinarily important to the couple. “Our goal is to make pure and fine wines” says Jorge, and Dominio del Águila would certainly win the golden boot in this regard. Chief amongst their deeply covetable range is the breath-taking “Peñas Aladas” Gran Reserva. Sourced from some of the very oldest vines in La Aguilera on the eponymous hillside of Peñas Aladas, this is a unique and fascinating terroir within the region. Situated at a lofty 880 meters above sea-level, these vineyard plots are some three whole degrees Celsius cooler than the average temperature in the surrounding area. A cool climate site, in the context of Ribera del Duero, the terroir is conducive to long, slow fruit maturation giving complexity and power to the sublime grapes.



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    Product Name Region Qty Score Price
    Castilla y Leon 1 97 (WA)
    Inc. GST
    SG$2,114.03
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    Wine Advocate (97)

    The white from Dominio del Águila is one of the first whites from the Ribera del Duero appellation, which just approved the category in September 2019. It's also one of the finest whites from the region (and from Spain), used by the appellation to present the new category of wines as an example of the aging potential of the style, which at this address was produced in 2012, 2014 and 2015 and until now sold as generic Vino de España. The fourth vintage bottled is this 2016 Blanco, which is insultingly young and backward, with incredible tension, 13% alcohol and a pH of 3.08, which is only achieved in cool vintages, and crafted as the best white Burgundies, as it's produced with the idea of a true vin de garde. This 2016 took almost two years to complete fermentation, because it ferments in oak barrels in a very cold cellar. This is the finest vintage, with citrus notes, hints of smoke and incredible tension and freshness in the palate. This has the tenderness of a baby and should have a slower development than any of the previous vintages. It was hand bottled—unfined and unfiltered after 32 months in barrel—into 4,855 bottles and 80 magnums in June 2019. These are wines that deserve being revisited a few years after their bottling...
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    Castilla y Leon 1 97 (TA)
    Inc. GST
    SG$1,364.11
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    Tim Atkin MW (97)

    Jorge Monzón and Isabel Rodero's Albillo Mayor is one of Spain's greatest whites. Think of it as a cross between a Jura Vin Jaune and a Viña Tondonia Blanco from Rioja in style. Nutty, salty yet produced without a veil of flor yeast, it's a subtly wooded delight, showing old vine concentration and the leesy, waxy, oxidative complexity that comes from a two-year fermentation without added sulphur.
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    Castilla y Leon 1 98 (TA)
    Inc. GST
    SG$1,636.61
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    Tim Atkin MW (98)

    One of Spain's greatest white wines, produced outside the Ribera del Duero Denominación de Origen for the time being, this is a field blend of Albillo Mayor with 5% of other varieties. Salty, stony and appealingly reductive, with some lovely struck match top notes, it has the concentration of its 100-year-old vines, bread, almond and citrus peel flavours and a chiselled finish. World class.
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    Castilla y Leon 1 -
    Inc. GST
    SG$2,302.54
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    Castilla y Leon 1 98 (WA)
    Inc. GST
    SG$977.16
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    Wine Advocate (98)

    The scarcest and rarest of the reds is the single-vineyard 2015 Canta la Perdiz, produced with the field-blend grapes of one of the oldest vineyards in the village of La Aguilera, a plot at 890 meters in altitude that has sandy and limestone-rich soils that give the wine a specific texture reminiscent of chalk. It's planted with a field blend dominated by Tempranillo but with small percentages of many other grapes, and the aim is to be able to ferment them all together. The ripeness of 2015 allowed for all the different varieties to achieve good ripeness, and they were all included in the wine, which fermented with full clusters and indigenous yeasts. It was foot trodden, and the malolactic and slow and long aging was in French oak barrels and lasted 31 months. It's a wine of perfume and finesse, gentle and tender, attractive and showy, developing nice complexity in the glass, with a more Mediterranean profile, some fennel and aromatic herbs. It has a velvety texture with very fine tannins. It also has very good freshness and balance, and it finishes long and dry. 1,220 bottles and 24 magnums were filled in May 2018.
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    Castilla y Leon 1 98 (WA)
    Inc. GST
    SG$2,554.35
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    Wine Advocate (98)

    The scarcest and rarest of the reds is the single-vineyard 2015 Canta la Perdiz, produced with the field-blend grapes of one of the oldest vineyards in the village of La Aguilera, a plot at 890 meters in altitude that has sandy and limestone-rich soils that give the wine a specific texture reminiscent of chalk. It's planted with a field blend dominated by Tempranillo but with small percentages of many other grapes, and the aim is to be able to ferment them all together. The ripeness of 2015 allowed for all the different varieties to achieve good ripeness, and they were all included in the wine, which fermented with full clusters and indigenous yeasts. It was foot trodden, and the malolactic and slow and long aging was in French oak barrels and lasted 31 months. It's a wine of perfume and finesse, gentle and tender, attractive and showy, developing nice complexity in the glass, with a more Mediterranean profile, some fennel and aromatic herbs. It has a velvety texture with very fine tannins. It also has very good freshness and balance, and it finishes long and dry. 1,220 bottles and 24 magnums were filled in May 2018.
    More Info
    Castilla y Leon 1 100 (WA)
    Inc. GST
    SG$3,324.98
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    Wine Advocate (100)

    I was really looking forward to the single-vineyard red 2016 Canta la Perdiz, their rarest and finest bottling. It comes from a one of the oldest plots in the village of La Aguilera found at 890 meters in altitude on sand and limestone soils that give it a special personality and a chalky texture. The full clusters fermented with indigenous yeasts in concrete vats, and the wine went through seven months of a slow malolactic fermentation in oak barrels, where it completed an élevage of 31 months. The wine delivers what I was expecting, incredible finesse and elegance while filling your mouth. It is nuanced, perfumed and with a crystalline personality, with light and energy. It has very fine, chalky tannins that give it a velvety texture. It has incredible length. It's a world-class red that should develop for a very long time in bottle but also drink well throughout its life, even as young as now. This is one of the finest wines they have produced at this domaine, among the greatest in Ribera del Duero, fine, crystalline and full of Ribera character, serious but with a hedonist side. 1,789 bottles and 50 magnums were filled in May 2019.
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    Castilla y Leon 1 97 (WA)
    Inc. GST
    SG$2,907.49
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    Wine Advocate (97)

    I also tasted the 2017 Canta la Perdiz from the low-yielding and warm year marked by spring frost. The Tempranillo field blend clusters fermented in concrete vats with natural yeasts after being foot trodden. The wine went through malolactic and 39 months of aging in oak barrels, mostly French, for 39 months. It has the perfume and approachability of the 2017s, but there's a lot more finesse here, the quality of the tannins is superb, and there's great balance and freshness. Another 2017 that transcends the vintage. The label is different each vintage, and in this different year, it does have a surprising, somewhat Ponsot-like label...1,103 bottles and 10 magnums were filled in March 2021.
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    Castilla y Leon 1 97+ (WA)
    Inc. GST
    SG$2,318.89
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    Wine Advocate (97+)

    The 2018 Canta la Perdiz feels like a more rustic version of the 2016, with earthiness and abundant tannins and more backward than the approachable and juicy 2019 I tasted next to it. It fermented with full clusters and indigenous yeasts in concrete vats followed by a slow malolactic in barrel and 37 months in those barrels. The wine is still a little oaky, spicy and smoky, with good ripeness, 14.5% alcohol, good freshness and balance and abundant tannins that feel a little rustic. We'll have to see how the wine develops in bottle. 1,365 bottles and 32 magnums were filled in November 2021.
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    Castilla y Leon 2 98 (WA)
    Inc. GST
    SG$2,673.14
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    Wine Advocate (98)

    I tasted two vintages of the single-vineyard Canta la Perdiz, from the vineyard that they consider to produce their most elegant red. The youngest of the two, the 2019 Canta la Perdiz was cropped from a warm and dry year, fermented with indigenous yeasts in concrete with full clusters and a slow malolactic in barrel (seven months) and then spent 35 months in French oak barrels. It has a very expressive nose that is open and immediate, with polished tannins and surprisingly integrated oak after such a long élevage. It's a vintage of pleasure and juiciness but with serious structure and depth, and it is very harmonious and balanced with fine-grained chalky tannins. It has 14.5% alcohol and a pH of 3.55 denoting good freshness. 1,847 bottles and 30 magnums produced. It was bottled in September 2022.
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    Castilla y Leon 1 98 (DC)
    Inc. GST
    SG$2,251.33
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    Decanter (98)

    Probably the purest and most refined wine in the whole Ribera del Duero region, a jewel of balance and subtlety with a wonderfully persistent delicacy. The newest icon in Spain.
    More Info
    Castilla y Leon 1 99 (WA)
    Inc. GST
    SG$919.39
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    Wine Advocate (99)

    Their Gran Reserva is released a good six or seven years after the harvest, and they consider the 2013 Peñas Aladas Gran Reserva still too young. It comes from small plots of some of the oldest vineyards in the village of La Aguilera, in the zone known as Peñas Aladas in a cooler place at 870 to 890 meters in altitude. The topsoils are sandy, and then there is clay and a limestone-and-marl mother rock that they consider perfect. The dominant grape is Tempranillo, but in these old plots, there is always a mix of varieties—Albillo, Bruñal, Garnacha, Bobal, Cariñena—and the aim is to ferment them all together (ripeness permitting). This fermented with full clusters that were foot trodden, and malolactic was in barrel and extremely slow (19 months). It matured in barrel for five years. It is an incredibly backward wine, young and undeveloped, with tons of gunpowder, earthy and mineral, diesel-like, complex and with a magnetic attraction that makes you go back over and over again. It has pungent and pristine flavors, with amazing precision and symmetry, like laser cut, long, with very fine tannins and a supple, almost salty finish. This wine should age forever in bottle. This wine is just magic. 1,671 bottles and 69 magnums were filled in September 2018. The initial 2010 is now glorious, but I agree, still young...
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    Castilla y Leon 1 99 (WA)
    Inc. GST
    SG$1,880.21
    View

    Wine Advocate (99)

    Their Gran Reserva is released a good six or seven years after the harvest, and they consider the 2013 Peñas Aladas Gran Reserva still too young. It comes from small plots of some of the oldest vineyards in the village of La Aguilera, in the zone known as Peñas Aladas in a cooler place at 870 to 890 meters in altitude. The topsoils are sandy, and then there is clay and a limestone-and-marl mother rock that they consider perfect. The dominant grape is Tempranillo, but in these old plots, there is always a mix of varieties—Albillo, Bruñal, Garnacha, Bobal, Cariñena—and the aim is to ferment them all together (ripeness permitting). This fermented with full clusters that were foot trodden, and malolactic was in barrel and extremely slow (19 months). It matured in barrel for five years. It is an incredibly backward wine, young and undeveloped, with tons of gunpowder, earthy and mineral, diesel-like, complex and with a magnetic attraction that makes you go back over and over again. It has pungent and pristine flavors, with amazing precision and symmetry, like laser cut, long, with very fine tannins and a supple, almost salty finish. This wine should age forever in bottle. This wine is just magic. 1,671 bottles and 69 magnums were filled in September 2018. The initial 2010 is now glorious, but I agree, still young...
    More Info
    Castilla y Leon 1 99 (WA)
    Inc. GST
    SG$2,215.36
    View

    Wine Advocate (99)

    Their Gran Reserva is released a good six or seven years after the harvest, and they consider the 2013 Peñas Aladas Gran Reserva still too young. It comes from small plots of some of the oldest vineyards in the village of La Aguilera, in the zone known as Peñas Aladas in a cooler place at 870 to 890 meters in altitude. The topsoils are sandy, and then there is clay and a limestone-and-marl mother rock that they consider perfect. The dominant grape is Tempranillo, but in these old plots, there is always a mix of varieties—Albillo, Bruñal, Garnacha, Bobal, Cariñena—and the aim is to ferment them all together (ripeness permitting). This fermented with full clusters that were foot trodden, and malolactic was in barrel and extremely slow (19 months). It matured in barrel for five years. It is an incredibly backward wine, young and undeveloped, with tons of gunpowder, earthy and mineral, diesel-like, complex and with a magnetic attraction that makes you go back over and over again. It has pungent and pristine flavors, with amazing precision and symmetry, like laser cut, long, with very fine tannins and a supple, almost salty finish. This wine should age forever in bottle. This wine is just magic. 1,671 bottles and 69 magnums were filled in September 2018. The initial 2010 is now glorious, but I agree, still young...
    More Info
    Castilla y Leon 1 96 (WA)
    Inc. GST
    SG$1,718.89
    View

    Wine Advocate (96)

    The Gran Reserva from 2014 had also been bottled for over one year when I tasted the wines, so I included the 2014 Peñas Aladas Gran Reserva in this report, although the wine might take some time to reach the market. This is a rare wine, matured in oak barrels for 45 months and produced in limited quantities in a painfully slow process to create a wine with very high aging potential that, even when released some five or six years after the harvest, feels too young and a little raw. It feels a lot gentler and approachable than the 2013 I tasted next to it; it's more aromatic and expressive, complex and at the same time easy to understand. The palate is also approachable and tender, with very fine-grained tannins, when in reality, it's very powerful and tannic, but the balance is terrific. It should develop beautifully in bottle, and the Ribera character, which is there, should be even more evident with a little more time. 3,051 bottles and 43 magnums were filled unfined and unfiltered by hand in June 2018.
    More Info
    Castilla y Leon 1 96 (WA)
    Inc. GST
    SG$2,307.09
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    Wine Advocate (96)

    The Gran Reserva from 2014 had also been bottled for over one year when I tasted the wines, so I included the 2014 Peñas Aladas Gran Reserva in this report, although the wine might take some time to reach the market. This is a rare wine, matured in oak barrels for 45 months and produced in limited quantities in a painfully slow process to create a wine with very high aging potential that, even when released some five or six years after the harvest, feels too young and a little raw. It feels a lot gentler and approachable than the 2013 I tasted next to it; it's more aromatic and expressive, complex and at the same time easy to understand. The palate is also approachable and tender, with very fine-grained tannins, when in reality, it's very powerful and tannic, but the balance is terrific. It should develop beautifully in bottle, and the Ribera character, which is there, should be even more evident with a little more time. 3,051 bottles and 43 magnums were filled unfined and unfiltered by hand in June 2018.
    More Info
    Castilla y Leon 1 96 (WA)
    Inc. GST
    SG$1,646.38
    View

    Wine Advocate (96)

    The Gran Reserva from 2014 had also been bottled for over one year when I tasted the wines, so I included the 2014 Peñas Aladas Gran Reserva in this report, although the wine might take some time to reach the market. This is a rare wine, matured in oak barrels for 45 months and produced in limited quantities in a painfully slow process to create a wine with very high aging potential that, even when released some five or six years after the harvest, feels too young and a little raw. It feels a lot gentler and approachable than the 2013 I tasted next to it; it's more aromatic and expressive, complex and at the same time easy to understand. The palate is also approachable and tender, with very fine-grained tannins, when in reality, it's very powerful and tannic, but the balance is terrific. It should develop beautifully in bottle, and the Ribera character, which is there, should be even more evident with a little more time. 3,051 bottles and 43 magnums were filled unfined and unfiltered by hand in June 2018.
    More Info
    Castilla y Leon 1 98 (WA)
    Inc. GST
    SG$1,771.73
    View

    Wine Advocate (98)

    Their Gran Reserva style red 2015 Peñas Aladas Gran Reserva had a very long aging in barrel, a total of 54 months, including six months of malolactic fermentation. This comes from a myriad of small plots of some of the oldest vines in the village of La Aguilera in the same zone that names the wine, at 870 to 890 meters in altitude. The valley receives very cold winds from the Duero River, and the vineyards are surrounded by junipers, pines and oak trees, which makes it up to three degrees Celsius lower than the rest of the village, one of the coldest places in the whole of Ribera del Duero. The soils have a layer of sand that is gradually mixed with clay until around one meter deep, and then there's a layer of marl and limestone, a textbook soil for the vine. 2015 was a powerful vintage, and there was some frost that also delivered a little more concentration. The wine has an old Ribera del Duero style, with some rusticity and lots of power, energy and concentration but with great balance. It has plenty of fine tannins and lots of chalkiness. This should be very long lived. 2,223 bottles and 41 magnums were hand bottled unfiltered and unfined in May 2020.
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    Castilla y Leon 1 100 (WA)
    Inc. GST
    SG$1,831.68
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    Wine Advocate (100)

    The youth, freshness, balance and harmony of the 2016 Peñas Aladas Gran Reserva is gobsmacking. The wine is a little shy, insinuating, reticent and a little closed, and it feels younger than it is. It comes from a collection of small plots of some of the oldest vines in the village of La Aguilera in the lieu-dit, or "paraje," that names the wine, in a small valley surrounded by pine, holm and juniper trees, where there is a cold draft of air and the temperature is lower than in the rest of the village. The soils are sandy and intermixed with clay on a marl mother rock. The plants are mostly Tempranillo, but as they are very old vines, there's always a field blend of other varieties—Albillo Mayor, Monastrell, Garnacha, Bobal and Cariñena—all fermented together with full clusters that were foot trodden in concrete vats and indigenous yeasts. Malolactic was in barrel and lasted for 11 months, while the élevage was extended to a total of 55 months (almost five years!). After all this time in barrels, the wine is not oaky at all; it's floral and perfumed, elegant, nuanced and layered. The texture is silky, and it's medium-bodied, with moderate ripeness, 14% alcohol and very good freshness denoted by a pH of 3.41. It has fine tannins that make it nicely textured and fine-boned, with subtle minerality. This should be veeeeeery long lived, as it has the stuffing, all the ingredients and the balance between them to make old bones. Amazing juice. 3,591 bottles and 51 magnums were filled in April 2021.
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    Castilla y Leon 1 -
    Inc. GST
    SG$2,251.33
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    Castilla y Leon 1 94 (WA)
    Inc. GST
    SG$900.82
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    Wine Advocate (94)

    The 2011 Reserva is produced from their cooler vineyards grown at altitudes of 800-900 meters, from an assortment of small plots planted before the 1930s. The Tempranillo is mixed with other grapes totaling almost 10% in this vintage, half of it white Albillo and a significant amount of Bobal among others. They selected the grapes from the plots they thought would provide more freshness, especially in a warm year like 2011. The full-clusters fermented in open stainless steel pools where they are foot-trodden. The wine is transferred to barriques and put in the cold cellars where they age slowly and go through malolactic the following spring. This is a serious wine where the aromas are subtle and more soil-driven and austere, slowly revealing notes of violets and damson cherries with great depth. The palate is medium-bodied, with refined, silky and fine-grained tannins and a superb sensation of harmony. This is really outstanding for a year such as 2011. The 4,000 bottles produced were filled in May 2014. Drink 2015-2020.
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    Castilla y Leon 1 96 (WA)
    Inc. GST
    SG$899.73
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    Wine Advocate (96)

    The 2014 Reserva is the winery's flagship wine, a wine produced to showcase the vineyards from the village La Aguilera next to Aranda de Duero in the province of Burgos. It's produced with the field blend dominated by Tempranillo from old vineyards in different parts of the village picked and fermented together. The full clusters were foot trodden and fermented in concrete vats with indigenous yeasts, and malolactic was very slow (it took eight months in 2014!) in oak vats. The élevage was extended to 31 months in French oak barrels of different sizes and ages. The wine has an herbal twist that provides freshness, and the oak feels very integrated. It has a magical perfume, in a great classical Ribera del Duero, with more body and structure; it has almost the same freshness as the 2013 but with more depth, compensated by complexity. It opens up nicely in the glass. It should age for a very long time in bottle, but it's already approachable. 9,850 bottles and 167 magnums were filled in May 2017.
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    Castilla y Leon 1 95 (JD)
    Inc. GST
    SG$1,037.24
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    Jeb Dunnuck (95)

    The 2015 Reserva checks in a Tempranillo-dominated red with 15% comprising a field blend of Garnacha, Bobal, and Albillo, all aged 35 months in barrel. Gorgeous blueberries, smoked blackberries, roasted herbs, chocolate, lead pencil, and graphite notes dominate the bouquet, and it's medium to full-bodied, with a concentrated, powerful texture, lots of tannins, and a great finish. It certainly shows the warmer style of the vintage in its texture and tannins, yet it stays balanced and offers notable freshness as well as a great finish. It has another decade of prime drinking.
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    Castilla y Leon 1 97 (WA)
    Inc. GST
    SG$581.45
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    Wine Advocate (97)

    Quite different from the 2015 was the 2016 Reserva, a red from a cooler year with good yields, so they were able to increase production of this wine over twofold and increase the quality! It took some seven months to complete fermentation, and the élevage in barrel lasted some 29 months. It has an incredible nose, violets and something musky, intriguing, complex and nuanced, mysterious and difficult to define, with some notes reminiscent of soy sauce. The palate is seamless and with terrific balance, a silky texture and very fine but chalky tannins. This is an amazing Ribera del Duero. 18,834 bottles and 519 magnums produced. It was bottled in April 2019.
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    Castilla y Leon 1 96 (TA)
    Inc. GST
    SG$670.83
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    Tim Atkin MW (96)

    Produced in what Jorge Monzón calls the "tragic", frost-hit 2017 vintage, when yields were down 85%, this shows that, in the right hands, what survived was often very good indeed. Marrying Tinto Fino with 5% Monastrell and 2% Albillo Mayor, all of it aged in old wood, this is herbal, chalky and intense, with stem ginger and wild strawberry flavours, fine tannins and impressive length.
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    Castilla y Leon 2 97 (WA)
    Inc. GST
    SG$300.27
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    Wine Advocate (97)

    2017 was a low-yielding year, so I also tasted the 2018 Reserva, their flagship red wine that wants to be a representation of the village of La Aguilera—fine, serious and elegant. It's 95% Tempranillo with the remaining grapes found interplanted in their oldest vineyards at an average of 880 meters in altitude on limestone, clay and sandy soils. All the clusters ferment together with indigenous yeasts in concrete, where they are foot trodden, and malolactic was carried out very slowly (11 months) in oak barrels where the wine matured for a total of 27 months. It has a somewhat shy nose but is very elegant. The wine was recently bottled, and that can make it a little closed and subtle, and it clearly improves with air as it sits in the glass. It's still young, and the palate reveals lots of energy; the flavors are very pure and the wine precise and delineated. The tannins are very fine and provide for a chalky texture and an almost salty twist in the finish. This is very in line with the 2016. 15,250 bottle and 101 magnums produced. It was bottled in February 2021.
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    Castilla y Leon 1 97 (WA)
    Inc. GST
    SG$594.53
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    Wine Advocate (97)

    2017 was a low-yielding year, so I also tasted the 2018 Reserva, their flagship red wine that wants to be a representation of the village of La Aguilera—fine, serious and elegant. It's 95% Tempranillo with the remaining grapes found interplanted in their oldest vineyards at an average of 880 meters in altitude on limestone, clay and sandy soils. All the clusters ferment together with indigenous yeasts in concrete, where they are foot trodden, and malolactic was carried out very slowly (11 months) in oak barrels where the wine matured for a total of 27 months. It has a somewhat shy nose but is very elegant. The wine was recently bottled, and that can make it a little closed and subtle, and it clearly improves with air as it sits in the glass. It's still young, and the palate reveals lots of energy; the flavors are very pure and the wine precise and delineated. The tannins are very fine and provide for a chalky texture and an almost salty twist in the finish. This is very in line with the 2016. 15,250 bottle and 101 magnums produced. It was bottled in February 2021.
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    Castilla y Leon 1 96 (WA)
    Inc. GST
    SG$627.23
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    Wine Advocate (96)

    2019 was a warm and dry low-yielding year, somewhat similar to 2015, and the 2019 Reserva could be the modern version of the 2015—a round, lush and approachable Reserva that is perfumed and fruit-driven, with spices in the background. It's a hedonist cuvée of 95% Tempranillo and 5% other grapes from some of the oldest grapes in the village. It fermented in concrete with indigenous yeasts followed by a slow malolactic in 228-liter French oak barrels, mostly used, where the wine matured for 35 months. It reveals very good integration of the oak that is neatly folded into the wine. It shows the tannic structure of the 2019 vintage. 23,875 bottles and 430 magnums produced. It was bottled in September 2022.
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    Castilla y Leon 7 -
    Inc. GST
    SG$654.48
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    Castilla y Leon 1 95 (WA)
    Inc. GST
    SG$902.39
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    Wine Advocate (95)

    Jorge Monzón considers 2020 to be an almost prefect vintage—cool and fresh, reminiscent of the great 2016. The pink 2020 Pícaro del Águila Clarete was produced with 35% Tempranillo, 35% Albillo Mayor and the rest other local grape varieties (Garnacha, Bobal, Bruñal, Monastrell, Tempranillo Gris, other Albillos, Garnacha Blanca, Pirules, Jaén, Moscatel, Malvasías...) found in the old vineyards. This is very different from your average rosé, more like a serious light red or powerful white that slowly fermented during 11 months and matured in barrel for 18 months. The orange-ish/pink wine is still young and lively, with some notes of toasted sesame seeds and a faint flinty reduction a little à la Coche-Dury, reminiscent of some vintages of their superb white. This was bottled without being racked, and perhaps that's why it has this nice reduction and could be the finest vintage to date. It has a strong chalky aftertaste from the limestone-rich soils, which makes it a terroir white, but it's also very marked by the style (which they updated from the traditional wines in Aranda in the old times) of a unique wine. It's balanced and mellow but not a shy wine, with 14% alcohol and a pH of 3.26. I've tasted 15+-year-old bottles of wines of this style, and they were still lively, so this one should not be shorter lived. Unique. Given my experience with past vintages, I'd wait a little before pulling the cork here. 8,358 bottles and 151 magnums produced. It was bottled in February 2022.
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    Castilla y Leon 1 97 (WA)
    In Bond
    SG$1,888.00
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    Wine Advocate (97)

    The white from Dominio del Águila is one of the first whites from the Ribera del Duero appellation, which just approved the category in September 2019. It's also one of the finest whites from the region (and from Spain), used by the appellation to present the new category of wines as an example of the aging potential of the style, which at this address was produced in 2012, 2014 and 2015 and until now sold as generic Vino de España. The fourth vintage bottled is this 2016 Blanco, which is insultingly young and backward, with incredible tension, 13% alcohol and a pH of 3.08, which is only achieved in cool vintages, and crafted as the best white Burgundies, as it's produced with the idea of a true vin de garde. This 2016 took almost two years to complete fermentation, because it ferments in oak barrels in a very cold cellar. This is the finest vintage, with citrus notes, hints of smoke and incredible tension and freshness in the palate. This has the tenderness of a baby and should have a slower development than any of the previous vintages. It was hand bottled—unfined and unfiltered after 32 months in barrel—into 4,855 bottles and 80 magnums in June 2019. These are wines that deserve being revisited a few years after their bottling...
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    Castilla y Leon 1 97 (TA)
    In Bond
    SG$1,200.00
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    Tim Atkin MW (97)

    Jorge Monzón and Isabel Rodero's Albillo Mayor is one of Spain's greatest whites. Think of it as a cross between a Jura Vin Jaune and a Viña Tondonia Blanco from Rioja in style. Nutty, salty yet produced without a veil of flor yeast, it's a subtly wooded delight, showing old vine concentration and the leesy, waxy, oxidative complexity that comes from a two-year fermentation without added sulphur.
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    Castilla y Leon 1 98 (TA)
    In Bond
    SG$1,450.00
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    Tim Atkin MW (98)

    One of Spain's greatest white wines, produced outside the Ribera del Duero Denominación de Origen for the time being, this is a field blend of Albillo Mayor with 5% of other varieties. Salty, stony and appealingly reductive, with some lovely struck match top notes, it has the concentration of its 100-year-old vines, bread, almond and citrus peel flavours and a chiselled finish. World class.
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    Castilla y Leon 1 -
    In Bond
    SG$2,055.00
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    Castilla y Leon 1 98 (WA)
    In Bond
    SG$878.00
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    Wine Advocate (98)

    The scarcest and rarest of the reds is the single-vineyard 2015 Canta la Perdiz, produced with the field-blend grapes of one of the oldest vineyards in the village of La Aguilera, a plot at 890 meters in altitude that has sandy and limestone-rich soils that give the wine a specific texture reminiscent of chalk. It's planted with a field blend dominated by Tempranillo but with small percentages of many other grapes, and the aim is to be able to ferment them all together. The ripeness of 2015 allowed for all the different varieties to achieve good ripeness, and they were all included in the wine, which fermented with full clusters and indigenous yeasts. It was foot trodden, and the malolactic and slow and long aging was in French oak barrels and lasted 31 months. It's a wine of perfume and finesse, gentle and tender, attractive and showy, developing nice complexity in the glass, with a more Mediterranean profile, some fennel and aromatic herbs. It has a velvety texture with very fine tannins. It also has very good freshness and balance, and it finishes long and dry. 1,220 bottles and 24 magnums were filled in May 2018.
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    Castilla y Leon 1 98 (WA)
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    SG$2,288.00
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    Wine Advocate (98)

    The scarcest and rarest of the reds is the single-vineyard 2015 Canta la Perdiz, produced with the field-blend grapes of one of the oldest vineyards in the village of La Aguilera, a plot at 890 meters in altitude that has sandy and limestone-rich soils that give the wine a specific texture reminiscent of chalk. It's planted with a field blend dominated by Tempranillo but with small percentages of many other grapes, and the aim is to be able to ferment them all together. The ripeness of 2015 allowed for all the different varieties to achieve good ripeness, and they were all included in the wine, which fermented with full clusters and indigenous yeasts. It was foot trodden, and the malolactic and slow and long aging was in French oak barrels and lasted 31 months. It's a wine of perfume and finesse, gentle and tender, attractive and showy, developing nice complexity in the glass, with a more Mediterranean profile, some fennel and aromatic herbs. It has a velvety texture with very fine tannins. It also has very good freshness and balance, and it finishes long and dry. 1,220 bottles and 24 magnums were filled in May 2018.
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    Castilla y Leon 1 100 (WA)
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    SG$2,995.00
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    Wine Advocate (100)

    I was really looking forward to the single-vineyard red 2016 Canta la Perdiz, their rarest and finest bottling. It comes from a one of the oldest plots in the village of La Aguilera found at 890 meters in altitude on sand and limestone soils that give it a special personality and a chalky texture. The full clusters fermented with indigenous yeasts in concrete vats, and the wine went through seven months of a slow malolactic fermentation in oak barrels, where it completed an élevage of 31 months. The wine delivers what I was expecting, incredible finesse and elegance while filling your mouth. It is nuanced, perfumed and with a crystalline personality, with light and energy. It has very fine, chalky tannins that give it a velvety texture. It has incredible length. It's a world-class red that should develop for a very long time in bottle but also drink well throughout its life, even as young as now. This is one of the finest wines they have produced at this domaine, among the greatest in Ribera del Duero, fine, crystalline and full of Ribera character, serious but with a hedonist side. 1,789 bottles and 50 magnums were filled in May 2019.
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    Castilla y Leon 1 97 (WA)
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    SG$2,610.00
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    Wine Advocate (97)

    I also tasted the 2017 Canta la Perdiz from the low-yielding and warm year marked by spring frost. The Tempranillo field blend clusters fermented in concrete vats with natural yeasts after being foot trodden. The wine went through malolactic and 39 months of aging in oak barrels, mostly French, for 39 months. It has the perfume and approachability of the 2017s, but there's a lot more finesse here, the quality of the tannins is superb, and there's great balance and freshness. Another 2017 that transcends the vintage. The label is different each vintage, and in this different year, it does have a surprising, somewhat Ponsot-like label...1,103 bottles and 10 magnums were filled in March 2021.
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    Castilla y Leon 1 97+ (WA)
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    SG$2,070.00
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    Wine Advocate (97+)

    The 2018 Canta la Perdiz feels like a more rustic version of the 2016, with earthiness and abundant tannins and more backward than the approachable and juicy 2019 I tasted next to it. It fermented with full clusters and indigenous yeasts in concrete vats followed by a slow malolactic in barrel and 37 months in those barrels. The wine is still a little oaky, spicy and smoky, with good ripeness, 14.5% alcohol, good freshness and balance and abundant tannins that feel a little rustic. We'll have to see how the wine develops in bottle. 1,365 bottles and 32 magnums were filled in November 2021.
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    Castilla y Leon 2 98 (WA)
    In Bond
    SG$2,395.00
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    Wine Advocate (98)

    I tasted two vintages of the single-vineyard Canta la Perdiz, from the vineyard that they consider to produce their most elegant red. The youngest of the two, the 2019 Canta la Perdiz was cropped from a warm and dry year, fermented with indigenous yeasts in concrete with full clusters and a slow malolactic in barrel (seven months) and then spent 35 months in French oak barrels. It has a very expressive nose that is open and immediate, with polished tannins and surprisingly integrated oak after such a long élevage. It's a vintage of pleasure and juiciness but with serious structure and depth, and it is very harmonious and balanced with fine-grained chalky tannins. It has 14.5% alcohol and a pH of 3.55 denoting good freshness. 1,847 bottles and 30 magnums produced. It was bottled in September 2022.
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    Castilla y Leon 1 98 (DC)
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    SG$2,010.00
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    Decanter (98)

    Probably the purest and most refined wine in the whole Ribera del Duero region, a jewel of balance and subtlety with a wonderfully persistent delicacy. The newest icon in Spain.
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    Castilla y Leon 1 99 (WA)
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    SG$825.00
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    Wine Advocate (99)

    Their Gran Reserva is released a good six or seven years after the harvest, and they consider the 2013 Peñas Aladas Gran Reserva still too young. It comes from small plots of some of the oldest vineyards in the village of La Aguilera, in the zone known as Peñas Aladas in a cooler place at 870 to 890 meters in altitude. The topsoils are sandy, and then there is clay and a limestone-and-marl mother rock that they consider perfect. The dominant grape is Tempranillo, but in these old plots, there is always a mix of varieties—Albillo, Bruñal, Garnacha, Bobal, Cariñena—and the aim is to ferment them all together (ripeness permitting). This fermented with full clusters that were foot trodden, and malolactic was in barrel and extremely slow (19 months). It matured in barrel for five years. It is an incredibly backward wine, young and undeveloped, with tons of gunpowder, earthy and mineral, diesel-like, complex and with a magnetic attraction that makes you go back over and over again. It has pungent and pristine flavors, with amazing precision and symmetry, like laser cut, long, with very fine tannins and a supple, almost salty finish. This wine should age forever in bottle. This wine is just magic. 1,671 bottles and 69 magnums were filled in September 2018. The initial 2010 is now glorious, but I agree, still young...
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    Castilla y Leon 1 99 (WA)
    In Bond
    SG$1,688.00
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    Wine Advocate (99)

    Their Gran Reserva is released a good six or seven years after the harvest, and they consider the 2013 Peñas Aladas Gran Reserva still too young. It comes from small plots of some of the oldest vineyards in the village of La Aguilera, in the zone known as Peñas Aladas in a cooler place at 870 to 890 meters in altitude. The topsoils are sandy, and then there is clay and a limestone-and-marl mother rock that they consider perfect. The dominant grape is Tempranillo, but in these old plots, there is always a mix of varieties—Albillo, Bruñal, Garnacha, Bobal, Cariñena—and the aim is to ferment them all together (ripeness permitting). This fermented with full clusters that were foot trodden, and malolactic was in barrel and extremely slow (19 months). It matured in barrel for five years. It is an incredibly backward wine, young and undeveloped, with tons of gunpowder, earthy and mineral, diesel-like, complex and with a magnetic attraction that makes you go back over and over again. It has pungent and pristine flavors, with amazing precision and symmetry, like laser cut, long, with very fine tannins and a supple, almost salty finish. This wine should age forever in bottle. This wine is just magic. 1,671 bottles and 69 magnums were filled in September 2018. The initial 2010 is now glorious, but I agree, still young...
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    Castilla y Leon 1 99 (WA)
    In Bond
    SG$1,977.00
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    Wine Advocate (99)

    Their Gran Reserva is released a good six or seven years after the harvest, and they consider the 2013 Peñas Aladas Gran Reserva still too young. It comes from small plots of some of the oldest vineyards in the village of La Aguilera, in the zone known as Peñas Aladas in a cooler place at 870 to 890 meters in altitude. The topsoils are sandy, and then there is clay and a limestone-and-marl mother rock that they consider perfect. The dominant grape is Tempranillo, but in these old plots, there is always a mix of varieties—Albillo, Bruñal, Garnacha, Bobal, Cariñena—and the aim is to ferment them all together (ripeness permitting). This fermented with full clusters that were foot trodden, and malolactic was in barrel and extremely slow (19 months). It matured in barrel for five years. It is an incredibly backward wine, young and undeveloped, with tons of gunpowder, earthy and mineral, diesel-like, complex and with a magnetic attraction that makes you go back over and over again. It has pungent and pristine flavors, with amazing precision and symmetry, like laser cut, long, with very fine tannins and a supple, almost salty finish. This wine should age forever in bottle. This wine is just magic. 1,671 bottles and 69 magnums were filled in September 2018. The initial 2010 is now glorious, but I agree, still young...
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    Castilla y Leon 1 96 (WA)
    In Bond
    SG$1,540.00
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    Wine Advocate (96)

    The Gran Reserva from 2014 had also been bottled for over one year when I tasted the wines, so I included the 2014 Peñas Aladas Gran Reserva in this report, although the wine might take some time to reach the market. This is a rare wine, matured in oak barrels for 45 months and produced in limited quantities in a painfully slow process to create a wine with very high aging potential that, even when released some five or six years after the harvest, feels too young and a little raw. It feels a lot gentler and approachable than the 2013 I tasted next to it; it's more aromatic and expressive, complex and at the same time easy to understand. The palate is also approachable and tender, with very fine-grained tannins, when in reality, it's very powerful and tannic, but the balance is terrific. It should develop beautifully in bottle, and the Ribera character, which is there, should be even more evident with a little more time. 3,051 bottles and 43 magnums were filled unfined and unfiltered by hand in June 2018.
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    Castilla y Leon 1 96 (WA)
    In Bond
    SG$2,055.00
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    Wine Advocate (96)

    The Gran Reserva from 2014 had also been bottled for over one year when I tasted the wines, so I included the 2014 Peñas Aladas Gran Reserva in this report, although the wine might take some time to reach the market. This is a rare wine, matured in oak barrels for 45 months and produced in limited quantities in a painfully slow process to create a wine with very high aging potential that, even when released some five or six years after the harvest, feels too young and a little raw. It feels a lot gentler and approachable than the 2013 I tasted next to it; it's more aromatic and expressive, complex and at the same time easy to understand. The palate is also approachable and tender, with very fine-grained tannins, when in reality, it's very powerful and tannic, but the balance is terrific. It should develop beautifully in bottle, and the Ribera character, which is there, should be even more evident with a little more time. 3,051 bottles and 43 magnums were filled unfined and unfiltered by hand in June 2018.
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    Castilla y Leon 1 96 (WA)
    In Bond
    SG$1,455.00
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    Wine Advocate (96)

    The Gran Reserva from 2014 had also been bottled for over one year when I tasted the wines, so I included the 2014 Peñas Aladas Gran Reserva in this report, although the wine might take some time to reach the market. This is a rare wine, matured in oak barrels for 45 months and produced in limited quantities in a painfully slow process to create a wine with very high aging potential that, even when released some five or six years after the harvest, feels too young and a little raw. It feels a lot gentler and approachable than the 2013 I tasted next to it; it's more aromatic and expressive, complex and at the same time easy to understand. The palate is also approachable and tender, with very fine-grained tannins, when in reality, it's very powerful and tannic, but the balance is terrific. It should develop beautifully in bottle, and the Ribera character, which is there, should be even more evident with a little more time. 3,051 bottles and 43 magnums were filled unfined and unfiltered by hand in June 2018.
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    Castilla y Leon 1 98 (WA)
    In Bond
    SG$1,570.00
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    Wine Advocate (98)

    Their Gran Reserva style red 2015 Peñas Aladas Gran Reserva had a very long aging in barrel, a total of 54 months, including six months of malolactic fermentation. This comes from a myriad of small plots of some of the oldest vines in the village of La Aguilera in the same zone that names the wine, at 870 to 890 meters in altitude. The valley receives very cold winds from the Duero River, and the vineyards are surrounded by junipers, pines and oak trees, which makes it up to three degrees Celsius lower than the rest of the village, one of the coldest places in the whole of Ribera del Duero. The soils have a layer of sand that is gradually mixed with clay until around one meter deep, and then there's a layer of marl and limestone, a textbook soil for the vine. 2015 was a powerful vintage, and there was some frost that also delivered a little more concentration. The wine has an old Ribera del Duero style, with some rusticity and lots of power, energy and concentration but with great balance. It has plenty of fine tannins and lots of chalkiness. This should be very long lived. 2,223 bottles and 41 magnums were hand bottled unfiltered and unfined in May 2020.
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    Castilla y Leon 1 100 (WA)
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    SG$1,625.00
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    Wine Advocate (100)

    The youth, freshness, balance and harmony of the 2016 Peñas Aladas Gran Reserva is gobsmacking. The wine is a little shy, insinuating, reticent and a little closed, and it feels younger than it is. It comes from a collection of small plots of some of the oldest vines in the village of La Aguilera in the lieu-dit, or "paraje," that names the wine, in a small valley surrounded by pine, holm and juniper trees, where there is a cold draft of air and the temperature is lower than in the rest of the village. The soils are sandy and intermixed with clay on a marl mother rock. The plants are mostly Tempranillo, but as they are very old vines, there's always a field blend of other varieties—Albillo Mayor, Monastrell, Garnacha, Bobal and Cariñena—all fermented together with full clusters that were foot trodden in concrete vats and indigenous yeasts. Malolactic was in barrel and lasted for 11 months, while the élevage was extended to a total of 55 months (almost five years!). After all this time in barrels, the wine is not oaky at all; it's floral and perfumed, elegant, nuanced and layered. The texture is silky, and it's medium-bodied, with moderate ripeness, 14% alcohol and very good freshness denoted by a pH of 3.41. It has fine tannins that make it nicely textured and fine-boned, with subtle minerality. This should be veeeeeery long lived, as it has the stuffing, all the ingredients and the balance between them to make old bones. Amazing juice. 3,591 bottles and 51 magnums were filled in April 2021.
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    Castilla y Leon 1 -
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    SG$2,010.00
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    Castilla y Leon 1 94 (WA)
    In Bond
    SG$771.00
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    Wine Advocate (94)

    The 2011 Reserva is produced from their cooler vineyards grown at altitudes of 800-900 meters, from an assortment of small plots planted before the 1930s. The Tempranillo is mixed with other grapes totaling almost 10% in this vintage, half of it white Albillo and a significant amount of Bobal among others. They selected the grapes from the plots they thought would provide more freshness, especially in a warm year like 2011. The full-clusters fermented in open stainless steel pools where they are foot-trodden. The wine is transferred to barriques and put in the cold cellars where they age slowly and go through malolactic the following spring. This is a serious wine where the aromas are subtle and more soil-driven and austere, slowly revealing notes of violets and damson cherries with great depth. The palate is medium-bodied, with refined, silky and fine-grained tannins and a superb sensation of harmony. This is really outstanding for a year such as 2011. The 4,000 bottles produced were filled in May 2014. Drink 2015-2020.
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    Castilla y Leon 1 96 (WA)
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    SG$770.00
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    Wine Advocate (96)

    The 2014 Reserva is the winery's flagship wine, a wine produced to showcase the vineyards from the village La Aguilera next to Aranda de Duero in the province of Burgos. It's produced with the field blend dominated by Tempranillo from old vineyards in different parts of the village picked and fermented together. The full clusters were foot trodden and fermented in concrete vats with indigenous yeasts, and malolactic was very slow (it took eight months in 2014!) in oak vats. The élevage was extended to 31 months in French oak barrels of different sizes and ages. The wine has an herbal twist that provides freshness, and the oak feels very integrated. It has a magical perfume, in a great classical Ribera del Duero, with more body and structure; it has almost the same freshness as the 2013 but with more depth, compensated by complexity. It opens up nicely in the glass. It should age for a very long time in bottle, but it's already approachable. 9,850 bottles and 167 magnums were filled in May 2017.
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    Castilla y Leon 1 95 (JD)
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    SG$890.00
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    Jeb Dunnuck (95)

    The 2015 Reserva checks in a Tempranillo-dominated red with 15% comprising a field blend of Garnacha, Bobal, and Albillo, all aged 35 months in barrel. Gorgeous blueberries, smoked blackberries, roasted herbs, chocolate, lead pencil, and graphite notes dominate the bouquet, and it's medium to full-bodied, with a concentrated, powerful texture, lots of tannins, and a great finish. It certainly shows the warmer style of the vintage in its texture and tannins, yet it stays balanced and offers notable freshness as well as a great finish. It has another decade of prime drinking.
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    Castilla y Leon 1 97 (WA)
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    SG$478.00
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    Wine Advocate (97)

    Quite different from the 2015 was the 2016 Reserva, a red from a cooler year with good yields, so they were able to increase production of this wine over twofold and increase the quality! It took some seven months to complete fermentation, and the élevage in barrel lasted some 29 months. It has an incredible nose, violets and something musky, intriguing, complex and nuanced, mysterious and difficult to define, with some notes reminiscent of soy sauce. The palate is seamless and with terrific balance, a silky texture and very fine but chalky tannins. This is an amazing Ribera del Duero. 18,834 bottles and 519 magnums produced. It was bottled in April 2019.
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    Castilla y Leon 1 96 (TA)
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    SG$560.00
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    Tim Atkin MW (96)

    Produced in what Jorge Monzón calls the "tragic", frost-hit 2017 vintage, when yields were down 85%, this shows that, in the right hands, what survived was often very good indeed. Marrying Tinto Fino with 5% Monastrell and 2% Albillo Mayor, all of it aged in old wood, this is herbal, chalky and intense, with stem ginger and wild strawberry flavours, fine tannins and impressive length.
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    Castilla y Leon 2 97 (WA)
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    SG$257.00
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    Wine Advocate (97)

    2017 was a low-yielding year, so I also tasted the 2018 Reserva, their flagship red wine that wants to be a representation of the village of La Aguilera—fine, serious and elegant. It's 95% Tempranillo with the remaining grapes found interplanted in their oldest vineyards at an average of 880 meters in altitude on limestone, clay and sandy soils. All the clusters ferment together with indigenous yeasts in concrete, where they are foot trodden, and malolactic was carried out very slowly (11 months) in oak barrels where the wine matured for a total of 27 months. It has a somewhat shy nose but is very elegant. The wine was recently bottled, and that can make it a little closed and subtle, and it clearly improves with air as it sits in the glass. It's still young, and the palate reveals lots of energy; the flavors are very pure and the wine precise and delineated. The tannins are very fine and provide for a chalky texture and an almost salty twist in the finish. This is very in line with the 2016. 15,250 bottle and 101 magnums produced. It was bottled in February 2021.
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    Castilla y Leon 1 97 (WA)
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    SG$490.00
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    Wine Advocate (97)

    2017 was a low-yielding year, so I also tasted the 2018 Reserva, their flagship red wine that wants to be a representation of the village of La Aguilera—fine, serious and elegant. It's 95% Tempranillo with the remaining grapes found interplanted in their oldest vineyards at an average of 880 meters in altitude on limestone, clay and sandy soils. All the clusters ferment together with indigenous yeasts in concrete, where they are foot trodden, and malolactic was carried out very slowly (11 months) in oak barrels where the wine matured for a total of 27 months. It has a somewhat shy nose but is very elegant. The wine was recently bottled, and that can make it a little closed and subtle, and it clearly improves with air as it sits in the glass. It's still young, and the palate reveals lots of energy; the flavors are very pure and the wine precise and delineated. The tannins are very fine and provide for a chalky texture and an almost salty twist in the finish. This is very in line with the 2016. 15,250 bottle and 101 magnums produced. It was bottled in February 2021.
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    Castilla y Leon 1 96 (WA)
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    SG$520.00
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    Wine Advocate (96)

    2019 was a warm and dry low-yielding year, somewhat similar to 2015, and the 2019 Reserva could be the modern version of the 2015—a round, lush and approachable Reserva that is perfumed and fruit-driven, with spices in the background. It's a hedonist cuvée of 95% Tempranillo and 5% other grapes from some of the oldest grapes in the village. It fermented in concrete with indigenous yeasts followed by a slow malolactic in 228-liter French oak barrels, mostly used, where the wine matured for 35 months. It reveals very good integration of the oak that is neatly folded into the wine. It shows the tannic structure of the 2019 vintage. 23,875 bottles and 430 magnums produced. It was bottled in September 2022.
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    Castilla y Leon 7 -
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    SG$545.00
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    Castilla y Leon 1 95 (WA)
    In Bond
    SG$717.00
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    Wine Advocate (95)

    Jorge Monzón considers 2020 to be an almost prefect vintage—cool and fresh, reminiscent of the great 2016. The pink 2020 Pícaro del Águila Clarete was produced with 35% Tempranillo, 35% Albillo Mayor and the rest other local grape varieties (Garnacha, Bobal, Bruñal, Monastrell, Tempranillo Gris, other Albillos, Garnacha Blanca, Pirules, Jaén, Moscatel, Malvasías...) found in the old vineyards. This is very different from your average rosé, more like a serious light red or powerful white that slowly fermented during 11 months and matured in barrel for 18 months. The orange-ish/pink wine is still young and lively, with some notes of toasted sesame seeds and a faint flinty reduction a little à la Coche-Dury, reminiscent of some vintages of their superb white. This was bottled without being racked, and perhaps that's why it has this nice reduction and could be the finest vintage to date. It has a strong chalky aftertaste from the limestone-rich soils, which makes it a terroir white, but it's also very marked by the style (which they updated from the traditional wines in Aranda in the old times) of a unique wine. It's balanced and mellow but not a shy wine, with 14% alcohol and a pH of 3.26. I've tasted 15+-year-old bottles of wines of this style, and they were still lively, so this one should not be shorter lived. Unique. Given my experience with past vintages, I'd wait a little before pulling the cork here. 8,358 bottles and 151 magnums produced. It was bottled in February 2022.
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