96pts Robert Parker's Wine Advocate

I had the chance to taste a bottle of the 2001 Viña Tondonia Reserva 10 years after it was released, and the wine has evolved beautifully and quite slowly—at least that is the case for these bottles that have been kept in the winery for all these years. It's austere and elegant, with balance and concentration, polished tannins and a chalky texture, long tasty and dry. This is lively and should continue developing in bottle for quite some time...

95pts James Suckling

Lots of dried fruits from pear and apples to all citrus. Honey undertones too. Full body, tangy fruit and acidity. Hints of limes and vanilla also. A fascinating wine. Drinking heritage. Aged six or seven years in used American wood. Drink or hold.

93pts Wine & Spirits

Combine old vines, traditional winemaking and the stunning 2001 season—then wait nine years. What you end up with is a wine built in four dimensions, the power and density of fruit rounded by time, the graceful hand of the winemaker capturing the season in subtle scents of rose and cherry-skin tannin. Everything about the wine is gentle while remarkably long, set to develop for another nine years or more.

92pts Vinous

Bright medium red. Expansive bouquet of musky red and dark berries, medicinal cherry, rose oil and Asian spices. Juicy raspberry and rose pastille flavors are framed by silky tannins and given a boost by zesty minerality. Packs a solid punch but comes off almost weightless. The tannins fade into the sweet fruit on the finish, which is strikingly pure and very persistent.

90pts Wine Spectator

This polished red delivers mature flavors of dried cherry, forest floor, tobacco and vanilla on a graceful frame. Fresh and lively.

Winemaker Notes

Vibrant red color leading slightly towards amber.It has a light fresh texture with notes of vanilla and dried berry aromas. Rich, very dry, smooth, developed. Firm tannins and good balance. Goes well with all meat dishes however prepared.

A perfect partner to a Leg of New Season Welsh Lamb stuffed with wild garlic, rosemary and anchovies.