R. Parker (99/100)
The 2019 La Faraona comes from the vineyard called El Ferro in the village of Corullón, 0.55 hectares on very steep slopes at 800 to 860 meters in altitude. Like all their vineyards, it's farmed organically and biodynamically, and they picked the grapes the 23rd of September and fermented them partly destemmed in oak vats with indigenous yeasts and manual punching down for 47 days. The wine matured in barrel for nine to 10 months. Despite Moncerbal being very showy and floral and almost stealing the show, the depth, complexity and nuance of this 2019 La Faraona was amazing. The palate is a little stiff at this early stage; Ricardo Pérez Palacios made the comparison with the 2010 and 2011 that needed some time in bottle to blossom.