Professional reviews and tasting notes will be added as published.

2019 LA RATA

The 2019 La Rata sourced fruit from the Armada, En Cerise and La Paciencia Vineyards. The blend is 60% Grenache, 31% Cabernet-Sauvignon and 9% Syrah. 162 cases produced.

"96 Points Polished and lithe, the 2019 La Rata Red Wine is done in the slightly leaner, more mineral-driven style than the 2018 bottling. The aromatic range is downright thrilling with oyster sauce, white pepper dusted bacon, red cherry candy, green olives and shades of black truffle crudo. On the mouth this comes off as very weightless and soft, as the beautiful, pillowy texture captivates. Very elegant, nuanced and refined, the 2019 La Rata is already gorgeous Priorat-inspired wine to consume now and will cellar well for another eight to ten years. Drink 2022-2030." —Owen Bargreen,

"95 Points The 2019 La Rata checks in as a blend of 60% Grenache, 31% Cabernet Sauvignon, and 9% Syrah. Its translucent ruby/plum color is followed by a classic Rocks Grenache nose of meaty red and black fruits, ground pepper, leather, and forest, earthy, fireplace-like nuances. Seamless and elegant on the palate, it has perfect balance, ultra-fine yet building tannins, and a great finish. It's another brilliant wine from Elizabeth Bourcier that will benefit from 2-3 years of bottle age and cruise for well over a decade if properly stored." —Jeb Dunnuck,

"94 Points A pretty nose of dried flowers, ripe strawberries, cranberries and red cherries. Medium-to full-bodied with soft tannins. The acidity really drives the palate here, with so much energy and lift. Bright red fruit and dried herbs coat the palate. So fresh and crystal-clear. 60% grenache, 31% cabernet sauvignon and 9% syrah. Grenache and cabernet are co-fermented. Drink or hold." —James Suckling,

"94 points Polished and detailed, this red offers an array of raspberry, bacon fat, garrigue and cracked pepper flavors that fan out and build richness on the long, savory ending. Grenache, Cabernet Sauvignon and Syrah. Drink now through 2030." —Tim Fish, Wine Spectator

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