92 WE points - The wine that made them a name, the 2011 Cabernet Sauvignon from their vines at Dominio de Valdepusa on chalk-rich soils, fermented in stainless steel with along maceration and matured in barrel for 12-15 months in a temperature-controlled cellar. The nose has metallic notes intermixed with aromas of Worcestershire sauce (anchovies! brine!), somehow oily too (black olives too), completely un-Cabernet like, very ripe, verging on over-ripeness. The palate is medium-bodied, with fine tannins with some similar, unusual flavors. Winemaker Julio Mourelle tells me these anchovy aromas come from a special herb that grows in their estate; I have never heard of it, but having eaten a leaf that taste of oysters, anything is possible! 15,900 bottles were produced in 2011.
Intense, direct aromas of blackberry, cassis and graphite are bold but not overly complex. This is so large and extracted on the palate that the tannins grind. Ripe blackberry, cassis and a hint of salt fill the flavor profile, while this finishes fat, tannic and with flavors of licorice and blackberry."