It took me 10 minutes to remove the cork but I was able to extract it largely intact…and it was gnarly. Completely saturated. In fact, it oozed the moment I pierced the cork with the worm. A producer I have no previous experience so no context. The color is garnet/orange with all the sediment and opaque as a result. So much earth, mushrooms, teriyaki, toasted coconut, wood, nuts and leather but there is fruit there too! Desiccated red and dark fruits; deep and dark. There’s tannin, still but it all integrated. The acid is a gorgeous girdle. The finish is long, mature and complex. Drink now? But considering it’s lived this long, it will probably continue to last. For how long? Who knows. A lovely surprise.
It took me 10 minutes to remove the cork but I was able to extract it largely intact…and it was gnarly. Completely saturated. In fact, it oozed the moment I pierced the cork with the worm. A producer I have no previous experience so no context. The color is garnet/orange with all the sediment and opaque as a result. So much earth, mushrooms, teriyaki, toasted coconut, wood, nuts and leather but there is fruit there too! Desiccated red and dark fruits; deep and dark. There’s tannin, still but it all integrated. The acid is a gorgeous girdle. The finish is long, mature and complex. Drink now? But considering it’s lived this long, it will probably continue to last. For how long? Who knows. A lovely surprise.
Sep 18th, 2024
Drank this last night at Coqueta in SF after pitchers of Sangria! So palate was bit off but wine sang elegantly start to finish. Very different than last bottle from same lot so bottle variance in these are huge. This one was feminine and lovely as last one bit like Brutis...weird.
Drank this last night at Coqueta in SF after pitchers of Sangria! So palate was bit off but wine sang elegantly start to finish. Very different than last bottle from same lot so bottle variance in these are huge. This one was feminine and lovely as last one bit like Brutis...weird.
Mar 11th, 2016The best of the 3 64's I brought to Sammy Hagar's El Paseo Spanish wine dinner. Base neck, good cork, port like texture. Oozed ripe bit raisiny front side which mellowed and showed layers of rich leathery texture. Along with 28...see why great vintage but few today liked it.
The best of the 3 64's I brought to Sammy Hagar's El Paseo Spanish wine dinner. Base neck, good cork, port like texture. Oozed ripe bit raisiny front side which mellowed and showed layers of rich leathery texture. Along with 28...see why great vintage but few today liked it.
Sep 1st, 2015
Elegant and layered. A legendary wine that needs 2 to 3 hours to open (which we denied this particular bottle, to our great loss).
Elegant and layered. A legendary wine that needs 2 to 3 hours to open (which we denied this particular bottle, to our great loss).
Jan 9th, 2015
La Rioja Alavesa, La Rioja, Spain
