95 points Robert Parker Wine Advocate
There’s one vineyard in the 2020 Rozas 1er Cru that does not make it to the final blend in warmer years (2019, 2017, 2022) but does in cooler ones (2021, 2020), so there’s a little bit more wine of this vineyard blend from the village of Rozas de Puerto Real that follows the work in previous years. Due to COVID-19, there were no events or travels, so they focused on their vineyard work like never before in their lives, and this wine combines the floral character (rose petals) with the austerity of the granite. It’s a little more generous than in 2018 and 2016 due to the last few days before the harvest when the weather got very warm. The texture shows the silt and iron from Rozas, which makes it tight. 13,186 bottles and 150 magnums produced. It was bottled in January 2022.

Comando G, what to say about Comando G… They have been downsizing their operation and fine-tuning their wines that are expressive of their sites and their vintages, achieving amazing precision. After years of working with old vines, they started planting vines for the long haul (“We want these new vineyards to last 200 years, not 80 years”) and focusing on three locations: Navatalgordo, Villanueva de vila and Rozas de Puerto Real. Today, there are some 70,000-80,000 bottles in total, but from 2023 onward, there will be no more than 50,000. These are highly sought-after wines that deliver world-class Garnacha. Unfortunately, the prices are escalating.

The Premier Cru
Rozas Village comes from 5 vineyard plots of Garnacha located in a narrow valley formed by the seasonalArroyo Mingogilat the foot ofCerro de los Corzos. Situated close to the Grand Cru Las Umbrias parcel and the source for Mingogil 1er Cru, this corner of Rozas de Puerto Real shares a variation on the theme of lithe and winsome mountain Garnacha, with bright forward red fruit enlivened with minerality and scent of mountain herbs.

Variety: Garnacha
Age of Vines: 90
Farming: In conversion to organic & biodynamic
Soil: Sandy granite, silt
Altitude: 900 meters
Fermentation: Hand harvested, Fermentations in open oak and concrete vats, gentle maceration and with no use of pump-over or aggressive extraction, indigenous yeasts, 45 day maceration
Aging: 12 months in French oak foudres