The 2014 Arbossar is old-vine Cariñena from a north-facing slope (coster), fermented with natural yeast and matured in an oak foudre from Stockinger until bottling in June 2016. This is always a lighter colored, perfumed Cariñena, with the freshness of a north exposure, which in the warmer 2014 feels a little riper and certainly with a lot more tannins than the 2013. The idea for this wine is to ferment it and age it in cement, and remove the oak totally; this will happen from the 2015 vintage.
94 points, Luis Gutierrez (October 2016)
A testament to the potential of Priorat varietal Carignan, Arbossar deals gamy, savory aromas of baking spices, earthy plum and mincemeat pie. The palate is dry on the edges and jammy in the middle. Raspberry and spiced cherry flavors are straight and intense on a saturated finish. For full-flavored, old-vines Carignan, look no further than this. Drink 2018–2028.
94 points, Michael Schachner, Wine Enthusiast (November 2017)
Fresh nose showing red fruit with mineral and peppery undertones. Very ripe-fruit aromas, but it's all in reserve here. Full-bodied and slightly chewy, but the tannins are not overly aggressive.
92 points, James Suckling (December 2016)
Much darker, richer than the Terroir Históric. Thicker texture. Robust but already harmonious. Dry and chewy and needs time.
16.5+ points, Julia Harding MW (February 2017)
PrioratThis tiny region on the Catalonian coastal hinterland produces some of Spain’s most prestigious red wines. The region has only 1,800 ha of vines covering steep terraces and plateaus up to 900m featuring both granite based soils and unique shale based ”llicorella” soils. Priorat experiences warm to hot days with cool evenings producing wines of great intensity, colour and ripeness. Over the past 20 years, Priorat’s vineyards planted to Garnacha, Carinena, Cabernet Sauvignon, Merlot and Pinot Noir, have been slowly revived with great success, producing a new wave of powerful, rich reds, some with generous new oak characters.