From an experimental ungrafted, close-planted vineyard that was planted in 1988. Intriguing ink, iodine and earth notes and, with air, glimpses of clove and cassia, violets and rose petals to the sour red cherry fruit and tensile blackberry and mulberry sluiced acidity. Tip-to-toe grainy tannins and chewier oak tannins to the finish make for a formidably structured, austere wine, with decades ahead of it. Bristles with energy.
98 points, Sarah Ahmed, Decanter (May 2021)
The 2015 Quinta do Ribeirinho Pé Franco was aged for 24 months in new French oak and comes in at just 12.5% alcohol. This is sourced from ungrafted vines. This has been seen before. It's been a bit closed, however. It's good to check in on it next to the new 2017 release this report. The 2017 might be more elegant and brighter than this stern and dry Tinto—and Pato once said to me that the 2017s had fine natural acidity—but this is more impressive for its concentration and gorgeous structure. A monumental Baga, this is certainly one of the great moments in Luis Pato's long and illustrious career. It seems now to be the equal of the 2011—and in fact, I probably prefer this, as this 2015 is probably better balanced. It seems to occupy the middle ground between the 2017 and the 2011. It still projects more oomph everywhere than the typical Baga, feeling surprisingly full in the mouth and still powerful, but the balance is impeccable. It still has good acidity. It's brilliant and evolving slowly, but you can drink it today, if you must, even though it is nowhere near peak and still a bit tannic.
97 points, Mark Squires, Wine Advocate (Apr 2021)
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