Intense aromatics. Gasoline, rhubarb pie, and more baked red fruit. Savory! Nutty, oxidative but still some tartness. Structure deteriorating but still amazing and unique. 1970 vintage.
Intense aromatics. Gasoline, rhubarb pie, and more baked red fruit. Savory! Nutty, oxidative but still some tartness. Structure deteriorating but still amazing and unique. 1970 vintage.
Jun 22nd, 2023
Lovely fruit. Still vigorous. Settled and savory. Dark plum and orange rind, hints of licorice. In good shape
Lovely fruit. Still vigorous. Settled and savory. Dark plum and orange rind, hints of licorice. In good shape
Aug 16th, 2022
Blend of 96% Tempranillo and 4% Graciano, Deep Ruby with dark edges, aromas of berry fruit, complex spice, oak with earthy notes. On the palate flavors of ripe Cherry and blackberry fruits with cacao, leather and pepper spice. Fine approachable tannins, good balance and length ending with fruit, oak and spice. Very Nice. Consistent quality.
Blend of 96% Tempranillo and 4% Graciano, Deep Ruby with dark edges, aromas of berry fruit, complex spice, oak with earthy notes. On the palate flavors of ripe Cherry and blackberry fruits with cacao, leather and pepper spice. Fine approachable tannins, good balance and length ending with fruit, oak and spice. Very Nice. Consistent quality.
Dec 13th, 2021
Ever so g-durn yummilicious? Also I just realized why in two recent blind tasting practices I thought it was Sangiovese: garnet color and balsamic vinegar af. This is a smidge raisinated and the tannins would (now) keep me from guessing Italy and DAMN please tell me your favorite thing to pair with rioja I’m plotting a vegetarian sub.
Ever so g-durn yummilicious? Also I just realized why in two recent blind tasting practices I thought it was Sangiovese: garnet color and balsamic vinegar af. This is a smidge raisinated and the tannins would (now) keep me from guessing Italy and DAMN please tell me your favorite thing to pair with rioja I’m plotting a vegetarian sub.
Jan 2nd, 2019
La Rioja, Spain
