Viña Mein-Emilio Rojo Ribeiro Blanco Emilio Rojo 2018

94-96 points Luis Gutiérrez (Wine Advocate): “Even if it’s still too early, I’ll write a little about the 2018 Emilio Rojo, because you never know when you’re going to be able to encounter these wines again. This comes from a year with very high acidity and some malic acid, which Emilio keeps, as ‘there’s no need to put the wine through malolactic.’ It took some 12 days to start fermenting. ‘And I was getting worried,’ Emilio said. ‘But it finally took off and was dry in no more than seven days.’ Fermentation is at 22 to 23 degrees Celsius, not too cold, so it develops aromas and is done with indigenous yeasts. This is still an infant, with all the lees, cloudy, with pure and clean aromas that remind me of the 2017, with a balsamic touch. The palate reminds me of the 2016, with pungent flavors and bright acidity, perhaps one of the freshest years to date. This won’t be bottled for over one year, so we’ll have to see how it develops. However, it looks like another triumph from Mr. Rojo, who seems to have been on a roll since 2014. Drink: 2021-2028. (Feb 2019)”

95 points Josh Raynolds (Vinous): “[$125 list] Shimmering yellow. A wild, highly complex bouquet evokes ripe citrus and orchard fruits, succulent herbs, fennel and chamomile, and a smoky mineral element adds urgency and lift. Stains the palate with concentrated Meyer lemon, pear and peach nectar, honey and floral flavors that are supported by an undercurrent of juicy acidity. Deftly combines depth and energy and finishes extremely long and minerally, with resonating orchard fruit and floral notes. Drink: 2021-2028. (Jun 2021)”

95 points Peñín Guide to Spanish Wine: “(80% treixadura, 20% otras). Colour: bright yellow. Nose: dried flowers, candied fruit, fine lees, pattiserie, dried herbs. Palate: round, spicy, long, great length. (2021)”