Color cereza de capa media alta, con ribetes ocres.
Vino en el que predomina la madera sobre la fruta. Frutos rojos en compota y, sobre todo, tabaco, chocolate, cuero y café. Café sobre todo. Está madera se intensifica una vez el vino se oxida un poco.
En boca cacao y café. Acidez media. Taninos suaves y redondos. Cuerpo medio.
Suave al paladar, sedoso, amable.
Muy buena elección para quien disfrute de los vinos donde se note la madera. — 5 days ago
Oak, black currant and vanilla. Quite smooth. Mid body. Balanced spiciness. Cosmetic. Elegancy. 2017 @1100, Eva -, 230204 — a day ago
Dark ruby coloration with no translucency. On the nose, strong cocoa powder, chocolate, espresso, cherry liquor, blueberry, currants, smokiness, and vanilla. On the palate, full bodied and very soft. Florals, black currant, blackberry, blueberry, anise, cocoa powder, dark chocolate, espresso, forest floor, minerals and a long, long finish. This wine has aged exceptionally well while maintaining good structure. — a month ago
Sixth and final round of tasting and we all went 0-3 on the reds. This one was so maddeningly obvious. The dill!
Deep ruby color that is thick as tar, there is an enormous amount of vanilla and jammy over-ripened black fruit. Lacking some of the floral notes I’d expect in. Reserva, it makes up for it with eucalyptus and leather, a touch of mint, and plenty of balsamic. There’s also an earthy mushroom thing happening. Moderate tannins, low acids. Plenty of alcohol.
How did we fail here @Jillian Varner? — 9 days ago
Wonderful stuff! Brut, brioche, with a lovely peach note — a month ago
Deep ruby color.
Aromas of barnyard, tomato leaf, black cherry.
Dry. Flavors of black cherry, tomato leaf, clove, black plum.
Finish: 4/5 — 20 days ago
So enjoyable! You get a lot of red fruit from the rioja but some tannins and smokiness from the Cab Sav blended in. @ABaC in Barcelona with grilled Guinea fowl. — 2 days ago
yum. more length than i expected despite being from a great vintage. very solid and has some real@life and texture as it evolved — 24 days ago