89 points

Obalo 2009 Crianza Tempranillo (Rioja)

This is a dark, flush specimen that’s smoky, savory and charred on the nose. In the mouth, it’s full and grabby, with staunch tannins and a toasty, lemony oak character driving blackberry, plum and cassis flavors. A finish with overriding burnt-toast notes is apropos.  — M.S.   Published 10/1/2013
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89 points

Obalo 2010 Crianza Tempranillo (Rioja)

Starts out smelling charred and heavy, but with time the bouquet softens and shows aromas of smoky berry and fresh brewed coffee. Feels grippy and resiny, but healthy, with herb-infused flavors of blackberry, spice, clove and tobacco. Long, winding and oaky on the finish. Drink now through 2013.  — M.S.   Published 4/1/2012
88 points

Obalo 2012 Tempranillo (Rioja)

A charred, heavily smoked nose shades dark-fruit aromas. This is plump, juicy and solid on the palate, with roasted, toasty, oaky flavors of earthy plum and berry fruits. In addition, this carries a briny, saline quality. A medium-long finish is bold before dissipating.  — M.S.   Published 11/1/2014
88 points

Obalo 2010 Tempranillo (Rioja)

This is modern in style and well stocked for an affordable Rioja. It opens with aromas of gritty, roasted berry, plum and grilled beef that lead to a firm palate, with dark fruit, toast, mineral and chocolate flavors. It feels tight, warm and long on the finish.  — M.S.   Published 12/31/2012
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88 points

Obalo 2007 Crianza Tempranillo (Rioja)

Dark and fully oaked Rioja with vanilla, mocha, char and black-fruit aromas. The body is good while the acidity is a bit high, and thus the flavors lean toward tart black cherry and zesty wild blackberry all with a robust amount of toast, spice and charred darkness.  — M.S.   Published 12/15/2010
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87 points

Obalo 2009 Tempranillo (Rioja)

Dark, smoky, heavily oaked and resiny, with aromas of char, leather and burnt toast. The palate is big and forceful, with a lot of oak character and also snappy blackberry, plum and buttery flavors. Modern and creamy, with enough quality fruit to back things up.  — M.S.   Published 2/1/2011
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