93 Points! They consider the 2023 La Servil a paraje wine, despite coming from a large vineyard with different soils. It's always a floral and expressive red, and in a year of low yields, the larger size of the grapes compensated and gave the wines more texture and more tension, resulting in a subtle and fine vintage for the reds. It fermented completely destemmed and matured in foudre for 18 months, as they are extending the time in oak for all their wines (the 2024s will be two years). All the 2023 reds are around 14% alcohol, but they're very balanced and fine-boned. In this case, it showcases the sandy, elegant soils that resulted in finer tannins. All the reds are very pure, fresh and mineral, with a strong stony sensation. I think there is more elegance this year. - Luis Gutierrez, robertparker.com

94+ Points! The red 2024 Matas Altas Tinto is a pure Monastrell from different old vineyards (the same ones used for the 2023), the youngest of which dates from 1967, all ungrafted and dry farmed in their village Fuente-Álamo and planted with field blends, mostly Monastrell but with other varieties, on limestone soils with different textures: marl, sand and gravel. It fermented with 10% full clusters—the same for all the reds from this vintage—and indigenous yeasts. It's the youngest of the reds and has a clean, perfumed and elegant nose, not really fruity, more austere/stony but still the gentler of the reds. They want to pick the grapes when they are ripe to give them time to develop aromas and flavors. Here, they also want to expand the élevage to 18 months, but in 2024, it was only one winter, in 8,000-liter oak foudres and some barrels. It's fine-boned and balanced, with abundant, chalky tannins, and it's more powerful than the 2023. - Luis Gutierrez, robertparker.com

93 Points, Tim Atkin's Wine Value of the Year! Wild and floral, with notes of rose petal, tarragon, and spring meadow herbs, this 100% Monastrell from Jumilla’s Valle Estrecho shows bright grip and chalky tannins. Aged seven months in old concrete tanks from the 1960s, it’s textured, vibrant, and deeply rooted in the fruit character of Monastrell and the stony, calcareous soils. It finishes with a bright lemon peel twist. - Tim Atkin