Celler Les Foes
L'Adolescent Les Coves de Vinroma Monastrell Blend
Valencia, Spain
Blend of 50% Monastrell, 35% Garnacha, 15% Syrah from Castellon, Valencia, youngest wines of the estate (still, 53 years ain’t that young!), hence the name. Around half goes through carbonic, other half is macerated for 7 days in inox tanks. Organic farming, no pesticides, no sulphur, foot trod, no fining or filtration.
Reductive off the bat and takes a while to calm down and shrug off some of the funk which certainly won’t be everyone’s cup of tea. Smells and tasted way better in day two, still has that slight touch of horse saddle but the bitter black berry fruits really come to the fore along with blackberry, raspberry sour black cherry and a mix of liquorice and slightly musky spice.
Palate also comes together more on day two, acidity is still quite volatile and much better suited to a high acid food pairing. It’s all about sour black & blue berry fruit. Savoury and slightly wild. Would divide the room and certainly needs plenty of time to show well.
Blend of 50% Monastrell, 35% Garnacha, 15% Syrah from Castellon, Valencia, youngest wines of the estate (still, 53 years ain’t that young!), hence the name. Around half goes through carbonic, other half is macerated for 7 days in inox tanks. Organic farming, no pesticides, no sulphur, foot trod, no fining or filtration.
Reductive off the bat and takes a while to calm down and shrug off some of the funk which certainly won’t be everyone’s cup of tea. Smells and tasted way better in day two, still has that slight touch of horse saddle but the bitter black berry fruits really come to the fore along with blackberry, raspberry sour black cherry and a mix of liquorice and slightly musky spice.
Palate also comes together more on day two, acidity is still quite volatile and much better suited to a high acid food pairing. It’s all about sour black & blue berry fruit. Savoury and slightly wild. Would divide the room and certainly needs plenty of time to show well.
Interesting blend of cab and Grenache. Actually went well with the heat of our steak tartar.
Interesting blend of cab and Grenache. Actually went well with the heat of our steak tartar.
Mar 9th, 2018
