Wine Advocate 91 - There is a new top-of-the-range red Garnacha, the 2014 Brega, produced with grapes from extremely old vines. It started fermenting in 2,500-liter stainless-steel vats and finished in 500- and 600-liter oak barrels (40% of them new), where the wine matured for 20 months plus a further eight months in neural, well-seasoned 600-liter barrels. 1,000 meters altitude on slate soils. This has a whopping 16.1% alcohol! It's heady, ripe and generously oaked, very smoky and a little meaty, with a slightly international profile as the ripeness and élevage made it a bit mainstream. The palate is full-bodied with abundant, dusty tannins and a dry, warm finish where the oak is still very noticeable, as is the alcohol. Give it more time in bottle. Very good in its oaky, end-of-the-1990s style. For fans of oaky reds. 6,240 bottles were filled in April 2017.
An honest wine that expresses the pure character of the original clones worldwide of the Garnacha grape. Calatayud is Spain's highest altitude zone for the cultivation of Garnacha, and produces wines that are incredibly intense yet balanced with bright acidity due to the high altitudes. The diversity of soil types in Calatayud, ranging from limestone to iron-rich slate impart a phenomenal minerality to Brega.