Marc Isart
La Maldición Malvar de la olla de Marc Isart
Madrid, Spain
50 day laceration but tastes like 5-7, really sharp and sprightly and even sour. Vanilla tree and oak and dogwood on the nose, that umami quality of low ph maceration. Not too sweet lychee, honeyed mead vibe, with a touch of baked apple pie. Really complex, and from Madrid of all places!
50 day laceration but tastes like 5-7, really sharp and sprightly and even sour. Vanilla tree and oak and dogwood on the nose, that umami quality of low ph maceration. Not too sweet lychee, honeyed mead vibe, with a touch of baked apple pie. Really complex, and from Madrid of all places!
Sep 1st, 2018
Very funky nose, crisp and light bitter apple on the palate. The oxidation doesn't carry thru to the mouth, which makes it actually really drinkable and interesting.
Very funky nose, crisp and light bitter apple on the palate. The oxidation doesn't carry thru to the mouth, which makes it actually really drinkable and interesting.
Dec 30th, 2016
Amber in color, this newly-arrived 2014 vintage is the "orangest" iteration of this wine I've had so far. The nose is not intense, but it does begin to show interesting aromas of baked apple, apple cider, and lanolin after some air time. Savory, with more baked apple/pear flavors, and with good balance of acidity, alcohol, and a touch of tannin. Very good with food, in fact, this would work well with beef skewers (that's right) marinated with a bit of olive oil, salt, Fino or Manzanilla, and garlic, then grilled, with either black pepper or red pepper flakes sprinkled over before serving.
Amber in color, this newly-arrived 2014 vintage is the "orangest" iteration of this wine I've had so far. The nose is not intense, but it does begin to show interesting aromas of baked apple, apple cider, and lanolin after some air time. Savory, with more baked apple/pear flavors, and with good balance of acidity, alcohol, and a touch of tannin. Very good with food, in fact, this would work well with beef skewers (that's right) marinated with a bit of olive oil, salt, Fino or Manzanilla, and garlic, then grilled, with either black pepper or red pepper flakes sprinkled over before serving.
Sep 10th, 201630 days on the skins. Savory, gently tannic, very lightly "orange" in character.
30 days on the skins. Savory, gently tannic, very lightly "orange" in character.
Sep 9th, 2015
We actually had the Oxidativo but appears it’s not in the system & we didn’t get a pic—so so good!!
We actually had the Oxidativo but appears it’s not in the system & we didn’t get a pic—so so good!!
Feb 19th, 2018
Andrew had this 7 years ago
Andrew had this 7 years ago
Nov 10th, 2016
