La Rioja Alta, La Rioja, Spain
This is the Gran Reserva “Edición Limitada”.
Presented double-blind at Tasting Group. The wine pours a garnet color with a transparent core and some significant rim variation; medium viscosity with moderate staining of the tears signs of sediment. On the nose, the wine is vinous with notes of ripe and desiccated red and black fruits: cherries and raspberries with some red plum, old leather, old cedar chest, a mix of cool and warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and savory.
Initial conclusions: this could be Sangiovese, Aglianico, or Cabernet Sauvignon (and based blends) from Italy, France or the United States. With the fruits and non-fruits presenting the way they were, the use of some new small format oak, throupled with the significant structure despite what was obvious age (I was thinking 40+ years), I went with Sangiovese from Italy, from Tuscany, from Chianti Classico, Riserva level from a modern leaning producer like Antinori, 1985. Damn…Tempranillo didn’t even cross my mind. I didn’t think the color was dark enough and I didn’t really get American oak the way I would expect with Rioja…but here we are. Now that I think about it, Antinori may not have using barrique back then. Perhaps I was trying to be too be too clever; I’ll learn from this. Regardless, I thought this was freaking delicious and showing really well! Fully mature but should enjoy this stage for the next ten years. Drink now through 2033.
This is the Gran Reserva “Edición Limitada”.
Presented double-blind at Tasting Group. The wine pours a garnet color with a transparent core and some significant rim variation; medium viscosity with moderate staining of the tears signs of sediment. On the nose, the wine is vinous with notes of ripe and desiccated red and black fruits: cherries and raspberries with some red plum, old leather, old cedar chest, a mix of cool and warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and savory.
Initial conclusions: this could be Sangiovese, Aglianico, or Cabernet Sauvignon (and based blends) from Italy, France or the United States. With the fruits and non-fruits presenting the way they were, the use of some new small format oak, throupled with the significant structure despite what was obvious age (I was thinking 40+ years), I went with Sangiovese from Italy, from Tuscany, from Chianti Classico, Riserva level from a modern leaning producer like Antinori, 1985. Damn…Tempranillo didn’t even cross my mind. I didn’t think the color was dark enough and I didn’t really get American oak the way I would expect with Rioja…but here we are. Now that I think about it, Antinori may not have using barrique back then. Perhaps I was trying to be too be too clever; I’ll learn from this. Regardless, I thought this was freaking delicious and showing really well! Fully mature but should enjoy this stage for the next ten years. Drink now through 2033.
Beautiful. This old wine is a treat, with a musty and gamey nose of balsamic fruit, lilac, tamari and earth. Old school rioja.
Beautiful. This old wine is a treat, with a musty and gamey nose of balsamic fruit, lilac, tamari and earth. Old school rioja.
Feb 18th, 2020
Mmm. ‘98 showing up in a big way. Finesse and power wrapped together in a beautiful package. Spiced red fruit clad in vanilla bean, lengthy acidity, and subtle earth. Everything in its place. Get at this.
Mmm. ‘98 showing up in a big way. Finesse and power wrapped together in a beautiful package. Spiced red fruit clad in vanilla bean, lengthy acidity, and subtle earth. Everything in its place. Get at this.
Feb 15th, 2019
This definitely took some time to open up a bit. Surprising bright garnet color, leather and earthiness dominated the black cherry and dried,dark fruits. Notes of iron, pencil shavings, and a medium finish with noticeable tannins. Still enough acid to pair well with prime grilled ribeye.
This definitely took some time to open up a bit. Surprising bright garnet color, leather and earthiness dominated the black cherry and dried,dark fruits. Notes of iron, pencil shavings, and a medium finish with noticeable tannins. Still enough acid to pair well with prime grilled ribeye.
Apr 3rd, 2016
Yum, yum, yum
Yum, yum, yum
Sep 29th, 2014
Dried fruit (cherry), earthy, moderate finish, well balanced, mid-to-light weight mouthfeel. Good but not great.
Dried fruit (cherry), earthy, moderate finish, well balanced, mid-to-light weight mouthfeel. Good but not great.
Aug 1st, 2014
