2018 Viña Mein Emilio Rojo - Blanco

Robert Parker - 94-96

Even if it's still too early, I'll write a little about the 2018 Emilio Rojo, because you never know when you're going to be able to encounter these wines again. This comes from a year with very high acidity and some malic acid, which Emilio keeps, as "there's no need to put the wine through malolactic." It took some 12 days to start fermenting. "And I was getting worried," Emilio said. "But it finally took off and was dry in no more than seven days." Fermentation is at 22 to 23 degrees Celsius, not too cold, so it develops aromas and is done with indigenous yeasts. This is still an infant, with all the lees, cloudy, with pure and clean aromas that remind me of the 2017, with a balsamic touch. The palate reminds me of the 2016, with pungent flavors and bright acidity, perhaps one of the freshest years to date. This won't be bottled for over one year, so we'll have to see how it develops. However, it looks like another triumph from Mr. Rojo, who seems to have been on a roll since 2014.

Decanter - 95

For some people, this is a most idiosyncratic wine. For me, it is the epitome of the potential of Ribeiro. Emilio Rojo defies any classification. His wines do not indicate variety, but they show origin and style, with white fruit, white spice, zesty notes and some grass aromas, as well as a healthy bit of development. The mouthfeel is amazingly delicate and persistent, in a style of its own. I'd recommend sipping this wine – it is a unique experience. I would do it now, but I’m curious about its potential for ageing.