| Wine Advocate 92 points (Oct 2013)
The 2010 Olivares Dulce is produced from un-grafted, 50-year-old Monastrell harvested at the end of October and early November, with a slight over-ripeness of the grapes. The grapes go through a long maceration in cement vats, fermented partially and then fortified. It’s bottled 8-9 months after the harvest, but it doesn’t see any oak. 16% alcohol and 200 grams of residual sugar. It has the telltale Olivares Dulce nose of black olives, thyme and ripe tomatoes. Very intense and fresh, high-toned, with tension. The elegant, velvety palate is full-bodied, sweet and persistent, with a special freshness that makes it unique. It still shows a little bit of tannin that should get polished with a few more months in bottle. Experiment with cheeses rather than with sweet desserts. Very drinkable. 36,000 half-liter bottles produced. It would probably evolve and last for a very long time. This is the benchmark for the sweet red wines of the region. Drink 2014-2020.