I hadn't encountered their entry-level, young and unoaked Monastrell for a while, but I tasted the 2016 Monastrell, which fermented in stainless steel and was kept in concrete vats for four to six months. They used some 25% to 30% full clusters in the vinification, and I've never smelled anything like this from Castaño. This is floral and fresh, elegant and balanced, with moderate extraction, ripe tannins and a very pleasant mouthfeel with clean, focused flavors. This is almost too serious for the price. Wow! In the future, they might do some full clusters; I tasted an experimental lot with 100% full clusters in 2016, and the wine was amazing. 250,000 bottles produced; there are three 80,000-bottle lots as similar as possible, but all the bottles destined for the U.S. market are from the same lot.
90 points, Luis Gutiérrez, Wine Advocate (Issue # 234 - Dec 2017)