Viña Sastre Press

From The Wine Advocate

90 Points
2016 Viña Sastre Viña Sastre Roble
Luis Gutiérrez, The Wine Advocate 238

The young and fruit-driven 2016 Viña Sastre Roble also has some toasty notes and ripe berry aromas. The palate is juicy, with glossy tannins and a round, soft and polished mouthfeel. Even if it feels very young and primary, it has aged in French and American oak barrels for some ten months. 125,000 bottles produced.

94 Points
2014 Viña Sastre Pesus
Luis Gutiérrez, The Wine Advocate 229

One of the heavyweights of the appellation, and not only because of its bottle or price tag size, is the 2014 Pesus. It felt quite ripe, and the label mentioned 15% alcohol. This is usually a blend of Tempranillo with some 20% between Cabernet Sauvignon and Merlot fermented with indigenous yeasts and matured in new French oak barriques for 18 months. It is full-bodied, ripe, concentrated and intense, an XXL Ribera del Duero in all senses. For fans of the style. I find this 2014 a tad too ripe. Some 2,000 bottles were produced.

91 Points
2014 Viña Sastre Crianza
Luis Gutiérrez, The Wine Advocate 229

The 2014 Viña Sastre Crianza felt like a textbook Crianza from Ribera del Duero, pure Tempranillo fermented with natural yeasts and matured in oak barrel for 14 months. There is a nice balance between oak and fruit in the nose and in the palate, where the tannins are fine-grained and the wine showed good freshness with focused flavors. The oak felt better integrated than in past vintages. 100,000 bottles produced.

95 Points
2012 Hermanos Sastre Pesus
Luis Gutiérrez, The Wine Advocate 221

The 2012 Pesus has a lot of everything. In this vintage, the blend is 80% Tempranillo and 20% between Cabernet Sauvignon and Merlot from a selection of small plots of vineyards, located in the village of La Horra (Valdelayegua, Cañuelo, Carranguix and Bercial) and planted with very old vines. The élevage is always 18 months in brand new French oak barrels, which is less evident in this 2012, and still shows quite spicy and especially toast, but the toasty aromas should soon be absorbed with some time in the bottle. The technical data does not mention anymore the 200% new oak treatment (aging in a new barrel and then racking into another new barrel), so they might have stopped doing this. The palate is full-boded with great concentration, dry extract and intensity of flavors. It could do with a little more freshness. If only the élevage could respect more the quality of the fruit here, this wine could be truly spectacular. Still, it is a superb example of well-oaked, powerful Ribera. A Sumo wrestler. 2,000 bottles produced.

89 Points
2011 Hermanos Sastre Crianza
Luis Gutiérrez, The Wine Advocate 214

The 2011 Vina Sastre Crianza has a very oaky nose, perhaps a reflection of the 70% new barrels used in its 13-month upbringing in barrel. Even with that, there is good concentration of fruit, which feels subjugated by the drying tannins that might require some time in bottle to get resolved. It ends slightly warm. Drink 2015-2018.

This family winery was created in 1992 around their 30 hectares of vineyards and has grown to 70 hectares of vineyards today. They produce archetypal, powerful, highly extractive and heavily oaked reds.

91 Points
2011 Hermanos Sastre Pago de Santa Cruz
Luis Gutiérrez, The Wine Advocate 214

The 2011 Vina Sastre Pago de Santa Cruz has good fruit and even though, I find a lot of oak in both nose and palate (17 months in 100% new oak is not a joke), it seems to have the stuffing to come into balance with time in bottle. It’s a powerful, concentrated and slightly alcoholic wine. Drink 2015-2019.

From Wine Spectator

Score: 91
BODEGAS HNOS. SASTRE Ribera del Duero Pago de Santa Cruz Gran Reserva 2011
TM, Wine Spectator, June 30, 2017

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A generous red, featuring a broad texture that carries ripe flavors of blackberry and currant, with notes of toast and loamy earth. Well-integrated tannins and balsamic acidity round out the package. Drink now through 2021. 200 cases imported.

Score: 95
BODEGAS HNOS. SASTRE Ribera del Duero Pesus 2014
TM, Wine Spectator, June 30, 2016

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This powerful red is plush and dense, with ripe, generous flavors of currant, blackberry, cocoa and espresso. The muscular tannins are well-integrated, while lively acidity keeps this balanced. Very rich, yet focused. Deftly made, in the modern style. Drink now through 2029. 8 cases imported.

Score: 95
BODEGAS HNOS. SASTRE, Ribera del Duero Pesus 2012
TM, Wine Spectator, Feb 29, 2016

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Big and bold, this red is firmly structured and dense midpalate. A bit austere now, with blackberry, espresso and sanguine flavors walled in by muscular tannins. The fresh acidity releases a floral, spicy finish. Best from 2018 through 2030. 100 cases made.

From Wine & Spirits

93 Points
Vina Sastre 2011 Ribera del Duero Gran Reserva Pago de Santa Cruz
Wine & Spirits, Patricio Tapia June 2018

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This is a selection from a 75-year-old vineyard planted on clay and calcareous soils in La Horra, within the province of Burgos. The wine’s black fruit builds a thick wall of flavor, adorned with nut, spice and liqueur-like scents. It’s all integrated into a network of tannins that feels young and wild. This has a long life ahead, but would shine if you open it now with a bacon-topped burger.

90 Points
Vina Sastre 2016 Ribera del Duero Roble
Wine & Spirits, Patricio Tapia June 2018

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An excellent gateway to the wines of Ribera, in general, and Sastre, in particular, this wine offers notes of cinnamon and garam masala, as well as a deep layer of fruit. It feels soft and ample, with a fine and firm acidity.

92 Points
Vina Sastre 2009 Ribera del Duero Gran Reserva Pago de Santa Cruz
Wine & Spirits, Patricio Tapia June 2017

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Despite the warmth of 2009 in Ribera del Duero, the Gran Reservas have evolved delightfully. This wine, from a parcel of very old vines, at first appears to be another superripe, monster-sized red, but it mellows with time in the glass, finding room among the figgy flavors for fresher red fruit notes, herbal scents and mineral nuances. Probably now at its peak, it will be delicious with a T-bone steak.

92 Points
Vina Sastre 2010 Ribera del Duero Gran Reserva Pago de Santa Cruz
Wine & Spirits, Patricio Tapia June 2017

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Pago de Santa Cruz is planted entirely to tempranillo, some of the vines 100 years old. In the temperate 2010 vintage, it offered a balanced wine: Nothing feels excessive here, and if the oak shows at first, it slowly recedes as the tannins take the lead, revealing notes of Indian spices, red cherry, ripe strawberry and earth, together with a mineral note that will evolve as the wine ages.

From The Wine Advocate

89 Points
2011 Hermanos Sastre Crianza
Luis Gutiérrez, The Wine Advocate 214

The 2011 Vina Sastre Crianza has a very oaky nose, perhaps a reflection of the 70% new barrels used in its 13-month upbringing in barrel. Even with that, there is good concentration of fruit, which feels subjugated by the drying tannins that might require some time in bottle to get resolved. It ends slightly warm. Drink 2015-2018.

This family winery was created in 1992 around their 30 hectares of vineyards and has grown to 70 hectares of vineyards today. They produce archetypal, powerful, highly extractive and heavily oaked reds.

91 Points
2011 Hermanos Sastre Pago de Santa Cruz
Luis Gutiérrez, The Wine Advocate 214

The 2011 Vina Sastre Pago de Santa Cruz has good fruit and even though, I find a lot of oak in both nose and palate (17 months in 100% new oak is not a joke), it seems to have the stuffing to come into balance with time in bottle. It’s a powerful, concentrated and slightly alcoholic wine. Drink 2015-2019.

95 Points
2012 Hermanos Sastre Pesus
Luis Gutiérrez, The Wine Advocate 221

The 2012 Pesus has a lot of everything. In this vintage, the blend is 80% Tempranillo and 20% between Cabernet Sauvignon and Merlot from a selection of small plots of vineyards, located in the village of La Horra (Valdelayegua, Cañuelo, Carranguix and Bercial) and planted with very old vines. The élevage is always 18 months in brand new French oak barrels, which is less evident in this 2012, and still shows quite spicy and especially toast, but the toasty aromas should soon be absorbed with some time in the bottle. The technical data does not mention anymore the 200% new oak treatment (aging in a new barrel and then racking into another new barrel), so they might have stopped doing this. The palate is full-boded with great concentration, dry extract and intensity of flavors. It could do with a little more freshness. If only the élevage could respect more the quality of the fruit here, this wine could be truly spectacular. Still, it is a superb example of well-oaked, powerful Ribera. A Sumo wrestler. 2,000 bottles produced.

If the Sastre wines showed a little less oak, they would be so much more drinkable and pleasurable...

From Vinous

95 Points
2012 Viña Sastre Pesus
Josh Raynolds, Vinous, Dec 2015

Bright purple. Powerful, deeply pitched aromas of cassis, candied blueberry, licorice pastille and violet oil, with suggestions of vanilla and smoky minerals adding complexity. Weighty and broad in the mouth, offering densely packed black and blue fruit and spicecake flavors and a strong note of candied flowers. Becomes spicier and livelier with air and finishes ridiculously long and sweet, with velvety tannins adding gentle grip before fading into the wine's plush dark fruit. This drop-dead sexy wine went through malolactic fermentation and was aged in new French oak barriques for two years.

93 Points
2012 Viña Sastre Regina Vides
Josh Raynolds, Vinous, Dec 2015

(fermented in stainless steel tanks and aged for two years in new French oak barrels): Brilliant violet color. A sexy, highly perfumed bouquet evokes ripe red and dark berries, incense, candied lavender and cola, with hints of woodsmoke and minerals emerging with air. Sweet and expansive on the palate, offering intense black raspberry and spicecake flavors that put on weight without losing vivacity as the wine opens with air. The dark fruit qualities dominate an impressively long, juicy finish featuring supple tannins and an echo of floral pastilles.

93 Points
2012 Viña Sastre Pago de Santa Cruz
Josh Raynolds, Vinous, Dec 2015

(100% new American oak): Inky ruby. Deeply pitched aromas of blackcurrant, blueberry and cherry liqueur on the strongly perfumed nose, with suggestions of roasted coffee, candied flowers and anise adding complexity. Broad, seamless cherry compote, cassis and coconut flavors show an alluring sweetness, picking pick up mocha and fruitcake nuances on the back half. Round, creamy and palate-staining, finishing with excellent energy and velvety tannins. These vines are more than 65 years old.

92 Points
2011 Viña Sastre Crianza
Josh Raynolds, Vinous, Dec 2015

(aged in new French oak barriques for 14 months): Brilliant violet color. Expressive cherry and blackberry scents are complemented by hints of vanilla and licorice, with a touch of peppery spices emerging with aeration. Shows very good energy and depth on the palate, offering sweet dark berry, mocha and cherry-vanilla flavors and a touch of floral pastilles. Suave, seamless and concentrated but energetic too, finishing with outstanding focus and spicy persistence.

91 Points
2013 Viña Sastre Roble
Josh Raynolds, Vinous, Dec 2015

Brilliant ruby-red. Assertive aromas of fresh raspberry, spicecake and floral pastilles, with a peppery element adding lift and spiciness. Sweet and expansive on entry, then tighter in the middle, conveying a seductively perfumed quality to its red berry, cherry-cola and allspice flavors. Finishes energetic and long, with fine-grained tannins adding shape and grip. In a distinctly elegant style and quite appealing already after a bit of aeration. This wine was aged for nine months in used French and American oak barrels.

94 Points
Viña Sastre 2009 Pago de Santa Cruz Gran Reserva
Josh Raynolds, Vinous, September 2015

Opaque ruby. Explosively perfumed bouquet of fresh black and blue fruits and incense, along with suave potpourri and exotic spice nuances. Full-bodied and velvety but energetic as well, offering palate-staining dark berry and lavender pastille flavors enlivened by juicy acidity. This deep, palate-staining wine shows uncanny finesse for the vintage. Finishes extremely long and sappy, with a persistent blue fruit note and harmonious tannins. This wine was aged for 30 months in used American and French oak barrels.

94 Points
2011 Vina Sastre Pesus Ribera del Duero
Josh Raynolds, IWC (Vinous), Sept/Oct 2014

($750) Bright purple. Potent smoke- and spice-accented black and blue fruit aromas are lifted and sharpened by an intense mineral quality, picking up sexy potpourri and incense nuances with aeration. Sweet, penetrating blackberry and cherry-cola flavors stain the palate, with licorice and mocha qualities adding depth. Rich yet lively and precise, finishing with outstanding energy and fine-grained tannins that fade into the wine's lush fruit. A big success for the vintage.

93 Points
2011 Vina Sastre Pago de Santa Cruz Crianza
Josh Raynolds, IWC (Vinous), Sept/Oct 2014

($38*) (aged for 18 months in new American oak): Inky ruby. A heady bouquet evokes dark berry liqueur, candied rose, vanilla and woodsmoke, with a spicy overtone that becomes stronger as the wine opens in the glass. Sappy and expansive on the palate, offering sweet blackberry and boysenberry flavors with suggestions of cola, mocha and licorice pastille. Velvety tannins give shape to the finish, which hangs on with outstanding tenacity and alluring sweetness.

*The Suggested Retail Price originally published in this review is our SRP for the 2011 Viña Sastre Crianza, but we believe that this review may be for the 2011 Viña Sastre Pago de Santa Cruz ($84).

93 Points
2011 Vina Sastre Regina Vides Ribera del Duero
Josh Raynolds, IWC (Vinous), Sept/Oct 2014

($92) (made from vines that are reportedly more than a century old; aged in new French oak for two years): Inky ruby. Sexy, mineral-tinged blackberry, cola and sandalwood aromas show very good energy and clarity. Round and fleshy on the palate, offering sappy dark berry liqueur, vanilla and lavender pastille flavors sharpened and lifted by a spicy element. Leaves an exotic floral quality behind on the long, sweet, gently tannic finish, which shows excellent clarity and cut.

90 Points
2013 Vina Sastre Flavus Blanco Vino de Mesa
Josh Raynolds, IWC (Vinous), Sept/Oct 2014

($21) (all palomino, from vines that range from 60 to more than 90 years of age): Pale, bright yellow. Lively Meyer lemon and pear scents are complicated by suggestions of smoky minerals, chamomile and anise, with a suave honeysuckle quality sneaking in with air. Opens up on the palate to offer juicy orchard and pit fruit flavors braced by a touch of citrus zest. Closes with firm grip, lingering floral character and very good mineral-driven persistence.

90 Points
2012 Vina Sastre Ribera del Duero
Josh Raynolds, IWC (Vinous), Sept/Oct 2014

($23) Deep ruby. Dark berries, licorice, mocha and violet on the perfumed nose and in the mouth. Fleshy and seamless in texture, with very good focus and building smokiness. Closes on a subtle vanilla note, with zesty acidity adding lift and dusty tannins contributing shape.

96 Points
2010 Vina Sastre Pesus Ribera del Duero
International Wine Cellar, #170, Sept/Oct 2013 - Josh Raynolds

($750) Inky purple.  An exotic, highly perfumed bouquet combines ripe blackberry, cassis, smoky minerals, espresso and incense.  Dense, sweet and deep, with velvety texture and suave floral lift to its intense black and blue fruit flavors.  Palate-staining but comes off shockingly lithe.  Rich but impeccably balanced and seamless, with superb finishing power, focus and floral-driven persistence.  This wine is something else.  The 2009, a spectacular if still extremely young wine, is worth a special search of the market as well.

94 Points
2010 Vina Sastre Regina Vides Ribera del Duero
International Wine Cellar, #170, Sept/Oct 2013 - Josh Raynolds

($100) Bright purple.  Powerful, deeply pitched aromas of black and blue fruits, woodsmoke and licorice, with a strong mineral topnote.  Shows superb clarity and intensity, offering smoky cassis and boysenberry flavors and notes of candied flowers and mocha.  Closes broad and extremely long, with lingering smokiness and slow-mounting tannins.  Can't get this off the palate and don't really want to.

94 Points
2009 Vina Sastre Regina Vides Ribera del Duero
International Wine Cellar, #170, Sept/Oct 2013 - Josh Raynolds

($100) (aged in 100% new French oak):  Dark purple.  Exotic, heady aromas of dark fruit preserves, incense, vanilla and floral oils, with a smoky overtone.  Lush, sappy and incisive, offering sweet black and blue fruit flavors and notes of bitter chocolate, mocha and lavender pastille.  Smooth and sweet on the youthfully tannic finish, with intense elements of blueberry and spicecake. 

92 Points
2010 Vina Sastre Ribera del Duero Crianza
International Wine Cellar, #170, Sept/Oct 2013 - Josh Raynolds

($33) Opaque ruby.  Spicy, high-pitched aromas of blueberry, violet pastille, licorice, cola and black pepper.  Very concentrated but lively and precise, offering palate-staining dark berry and floral flavors and suggestions of mocha and smoky minerals.  Finishes with excellent clarity and power, smooth tannins and lingering florality.

91 Points
2010 Vina Sastre Flavus Blanco Vino de Mesa
International Wine Cellar, #170, Sept/Oct 2013 - Josh Raynolds

($20) Bright yellow.  Sexy, expansive aromas of dried orchard fruits, white flowers and lemon curd, with a bright mineral overtone.  Densely packed pear and tangerine flavors show unlikely vivacity and pick up a minerally nuance with air.  Closes on an emphatic floral note, with excellent clarity and persistence.  This wine checks in at 13.5% alcohol but has the heft of a richer wine.

91 Points
2011 Vina Sastre Roble Ribera del Duero
International Wine Cellar, #170, Sept/Oct 2013 - Josh Raynolds

($20) Bright purple.  Pungent aromas of blueberry, cherry-cola and smoky minerals, with a spicy overtone.  Expansive black and blue fruit flavors show impressive depth and energy, picking up a smoky nuance with air.  Closes on a spicy note, with gentle tannic grip and excellent length.  Pretty impressive for an entry-level wine, especially from this vintage.

94 points
2007 Vina Sastre Pesus Ribera del Duero
International Wine Cellar, #164, Sept./Oct. 2012 - Josh Raynolds

($750) (85% tempranillo, with cabernet sauvignon and petit verdot):  Inky ruby.  Explosively perfumed aromas of candied dark berries, incense and potpourri, with cola and vanilla accents building in the glass.  Lush, palate-staining blackberry, cherry and violet pastille flavors show impressive depth and sweetness, with a velvety texture and emphatic spiciness.  Finishes on a sweet note, with outstanding thrust and persistence.  This may be the best wine of the appellation from this erratic vintage.

92 points
2009 Vina Sastre Ribera del Duero Crianza
International Wine Cellar, #164, Sept./Oct. 2012 - Josh Raynolds

($33) (100% tempranillo, from vines between 20 and 65 years of age, raised in 100% new French oak):  Opaque ruby.  A complex, highly perfumed bouquet evokes red and dark berry preserves, incense and cola, along with a sexy floral nuance and a touch of cracked pepper.  Juicy, sweet and expansive, offering vibrant cherry and blackberry flavors and a velvety texture.  Finishes with impressive clarity and lift, leaving a candied violet note behind.

91 points
2010 Vina Sastre Tinto Ribera del Duero
International Wine Cellar, #164, Sept./Oct. 2012 - Josh Raynolds

($20) Saturated ruby.  Sexy, spice-accented aromas of black raspberry, mocha and cola, with intense floral and mineral accents adding lift.  Juicy, penetrating red and dark berry flavors show very good intensity and focus, taking on weight and gaining sweetness with air.  Fine-grained tannins build on the lingering finish.  Pretty impressive for an entry-level wine, but this promises to be a top vintage in the region.

90 points
2009 Vina Sastre Flavus Blanco Vino de Mesa
International Wine Cellar, #164, Sept./Oct. 2012 - Josh Raynolds

($20) (100% jaen, a.k.a. palomino, aged in stainless steel):  Light yellow.  Musky, mineral-accented aromas and flavors of pear skin, melon and ginger, with an herbal overtone.  Dry and smooth in texture, offering hefty orchard fruit flavors and a touch of bitter quinine.  Finishes sappy and long, with lingering spiciness and very good length.