Yjar 2018

This reveals a deep, perfumed nose of wild black cherries, crushed blueberries, and violet extract, masterfully layered with Spanish cigar box, truffles, black pepper, incense, and fresh Mediterranean herbs. The palate is medium-to-full-bodied, intensely vital, and impeccably dry, framed by abundant, remarkably fine-grained tannins and a powerful, limestone-driven mineral finish that effortlessly evolves in the glass.

Food Pairing: A world-class pairing for a sophisticated rosemary-and-herb-crusted rack of lamb, roasted duck breast withx a dark cherry reduction, or prime-grade grilled wagyu ribeye steaks.

100 Points - James Suckling 

Such a deep yet complex and sophisticated nose, showing discretion, perfume and finesse. A hint of violet extract to the black cherries, crushed blueberries and cocoa powder aromas, together with Spanish cigars that slowly evolve to truffle, black pepper, incense and freshly chopped herbs. Juicy, yet really composed and dry, with medium to full body and abundant, immaculately fine-grained tannins that unwind evenly on the palate. A style that is restrainedly plush and refined, showing superb precision, cohesion and length, when you give it enough time in your glass. If Las Beatas is the fine Burgundy, then this would be Telmo Rodriguez’s Rioja answer to world-class Bordeaux. Decant it to let the complexity come through. Drink through the next 20 plus years.

96 Points - Robert Parker's Wine Advocate 

The second vintage of the top-of-the-range 2018 Yjar was produced with Tempranillo, Garnacha, Graciano and other grapes from selected plots from Remelluri. It has 14.6% alcohol and a pH of 3.45. This has a more modern profile than the other wines from Remelluri, with more sophisticated tannins, a wine that is different, ripe and powerful, with the depth of the Remelluri wines. It's spicy and peppery, long and chewy with a long finish marked by the limestone from the soils. 5,700 bottles produced. It was bottled in May 2021.