I'm not sure what to expect from this wine; the label gives great detail about the winemaking (22 days of skin contact maceration, etc.), but says nothing about the aging.
The nose is rich with dried cherries, and just a hint of barnyard. On the palate, it is practically explosive with dried cherries, and a bit of tart spiciness. And unlike many modern Spanish reds that I've had, the oak contributes to the structure without giving it an overbearing taste of vanilla.
If there is a drawback to this wine, it is the high alcohol, at 14.5%. While I think it handles it currently, this wine seems to already be showing some nice age, and I don't know if it will support the alcohol if it is allowed to age more than another year or two. (But I look forward to tasting it again to find out!)
Still, a pretty nice wine, showing a nice level of maturity.
Recommended for those seeking a drier "Old World" style red.
I've tasted from this bottle two more times now. After about 24 hours (bottle opened, then the cork replaced), it seemed like it had gotten weaker; the flavors were a little muted, but still very good, but the alcohol really showed on the finish. I was tempted to revise my opinion on the wine.
ReplyDeleteI'm now tasting it again, after 3 days. The dried cherry nose has been supplemented by plum, spice, and a bit of earth. There are even a few Sherry-like notes coming through; not enough to make it seem spoiled or cooked, just enough to give a very intense experience.
On the palate, it is showing much more complexity than when first opened, and the long finish handles the alcohol with no problem.
So pick up a bottle, just be sure to decant it for a long time before judging. Then grab a few bottles to lay down; I have the feeling this one will keep improving for a long time.