Drank 3/4/29. Nice pairing with a seared pork chop .
Smokey red and black cherry on the nose. Cherry, vanilla, and wood presence on the palate, with notes of soil and medium + tannins. The wood and soil notes go on for a while, but the fruit fades rather quickly on the finish. This did improve a bit as it warmed. Preferred at around 76 degrees.
3/21/7/3/4 +50 = 88 pts.
Drank 3/4/29. Nice pairing with a seared pork chop .
Smokey red and black cherry on the nose. Cherry, vanilla, and wood presence on the palate, with notes of soil and medium + tannins. The wood and soil notes go on for a while, but the fruit fades rather quickly on the finish. This did improve a bit as it warmed. Preferred at around 76 degrees.
3/21/7/3/4 +50 = 88 pts.
1 person found it helpfulMar 5th, 2019
Easy drinking, smokey, red fruit, cherry, wood. Definitely let it rest for a few years.
Easy drinking, smokey, red fruit, cherry, wood. Definitely let it rest for a few years.
Jan 26th, 2020
After seven years, There’s still a tannin bite but it fits well with the rich flavors and full aroma. It’s how a Rioja should be, deep and tasteful.
After seven years, There’s still a tannin bite but it fits well with the rich flavors and full aroma. It’s how a Rioja should be, deep and tasteful.
Oct 28th, 2019
Let it air for at least an hour before drinking. The flavors change dramatically with time, and are quite tasty
Let it air for at least an hour before drinking. The flavors change dramatically with time, and are quite tasty
Sep 17th, 2019
La Rioja, Spain
