Jancis Robinson: Ruby/red. Spicy fruit, brambly, spiky, a bit austere. Tannins dominant, fruit occluded on the finish. Fresh, but without staying power. 14

Jeremy Watson: There’s a worrying sameness about these high-extract wines, especially when one comes to reservas that have spent at least 12 months in oak and as many as 24. The oak influence is lost under the fruit, in my opinion, so that this remains a regular wine that probably would not even be enhanced by food. 14