The red 2019 Matadiablos was produced from Tempranillo grapes from one 2.61-hectare vineyard planted in 1997 by the cousin of their father with material from an old El Portillo vineyard. The grapes fermented in a 5,000-liter oak vat with indigenous yeasts, and the wine matured in a 3,000-liter oak vat for one year to preserve the character of the soil and avoid too much oak. It has a complex and different nose with abundant herbal notes, hints of wild berries and tons of licorice. It's medium-bodied, with contained ripeness and 13.5% alcohol, fine tannins and lively acidity with an herbal, acid berry and slightly bitter finish. 4,000 bottles were filled in November 2020.

Luis Gutierrez - Wine Advocate (92)