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Serve with sophisticated dishes such as game and sauced meats.
Medium red. Aromas of plum, redcurrant, mocha and chocolatey oak. Fresh and lively in the mouth, with stony mineral energy giving the wine a light touch. Really wonderfully detailed wine, with vibrant red fruit and rose petal elements that reminded me of a Rousseau wine. An excellent example from very shallow soil over stones. 92-94 points
Conspicuous wood marks the otherwise attractive and fresh nose of spice, stone, red currant and smoked black tea aromas. There is good detail to the very round and smooth medium-bodied flavors that culminate in a firm, austere and ever-so-mildly astringent finish. This may round out but I prefer to remain cautious and hence the wider than normal predicted range.
Barrel Sample: 86-90 Points
Known for bold reds, crisp whites, and distinctive sparkling and fortified wines...
Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.
In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.