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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.7 pts. and median of 88 pts. in 198 notes) - hiding notes with no text | | | Tasted by SadEdjo on 5/1/2020 & rated 90 points: (Good) Bierzo can be age-worthy. Still dark; well-integrated nutmeg, red fruit, soft tannins, good lift; long finish (1408 views) | | | Tasted by BcDuncan on 12/1/2016 & rated 88 points: Perfect time to drink this quality wine (4010 views) | | | Tasted by Xavier Auerbach on 8/1/2015 flawed bottle: Corked beyond recognition. (6010 views) | | | Tasted by _Xenon on 6/2/2015 & rated 87 points: I've had this wine 4 years in my cellar before drinking it. I rather should have invested in a nice Chianti Classico instead of buying this one for 14 €. Not my cup of tea.
BTW: Drinking window wide open. Dark, full bodied and - well - rough. (5887 views) | | | Tasted by BklynNeophyte on 10/27/2014 & rated 89 points: Very nice and ready to drink. (6711 views) | | | Tasted by doctornoah on 10/15/2014 & rated 88 points: Overall, some nice qualities: a savory note of violet and olive but whatever delicacy of nose existed was lost on the palate of overwhelmingly dry tannin. A 15-second finish. I am intrigued by the vague "sauvage" note but not enough to buy more and age it. Perhaps I am just not sold on Mencia, or Bierzo. At least, for Purple Drank, it's light on its feet and has a somewhat subdued flavor profile. But at six years post-vintage I would expect a little more softening. (6067 views) | | | Tasted by wilypod on 6/12/2014 & rated 89 points: In a nice place right now. Much improved from what I remember 2 years ago. Black cherries, mint, garam masala spice, light oak, all in balance. The pyrazines of green leaf and tobacco have faded. Lively and accented mid palate, pleasant finish. (4524 views) | | | Tasted by hallcrit on 4/27/2014 & rated 88 points: Popped and poured, medium ruby, nice red fruit delivered just as expected medium-light body, nice acidity, well balanced good value. got better day 2 - secondary almost raspberry coming through. (2881 views) | | | Tasted by GimpyBoy on 12/25/2013 & rated 88 points: Visually, this wine is a stunning inky purple in color. The nose is alluring with notes of lavender; incense; spice box; black cherry; and blueberry and complementing aromas of black tea and violets. On the palate it has fresh and juicy black cherry flavors framed by smoke and mineral notes. This firm and focused wine has excellent volume, intensity, and layered fruit along with a spicy persistence. It has the structure to evolve for 1-2 years but can be approached now. (3396 views) | | | Tasted by Tonyt51 on 9/23/2013 & rated 89 points: Drinking very well now. (3248 views) | | | Tasted by Birdmountain wine on 8/30/2013 & rated 91 points: Still a favorite at this price level. Very special and delicate charater. (3433 views) | | | Tasted by WineCenturyAZ on 5/31/2013 & rated 78 points: Deep ruby color, black fruits and a bit of leather and wood on the nose, silky and well integrated with balanced tannins and a medium long finish. (3341 views) | | | Tasted by looiwt on 2/8/2013: Attractive nose of roses and strawberries. Really silky on the palate, with notes of berries, though a tad simple and lacking stuffing and interest. Fine but firm tannins. Finishes dry and persistent. Not bad. 7/10 (3998 views) | | | Tasted by Jasper May on 1/5/2013 & rated 88 points: No bricking, black/red - menthol is the predominant element on the nose. Closed when first opened, then after 3-4 hours in the decanter the wine relaxed a little, it has a fair degree of acidity, and smooth tannins, but at the moment is missing in the middle palate. Smooth and moderately plump mouthfeel. I think that this needs quite a bit more time in the cellar to develop - 3 or 4 hours in the decanter is just not doing it. (3542 views) | | | Tasted by Yankee on 1/4/2013 & rated 90 points: The nose is smokey black cherry, barnyard, black fruit leather & grilled meat ~ On the palate it's a big wine with great balance & length with flavours of ripe strawberry, flower petals, saliney minerality & spicy ~ Concentrated & balanced & with time opens up nicely although I'm drinking this one too fast to let it (3125 views) | | | Tasted by Pfleonard on 12/18/2012 & rated 88 points: Dark berries and plum on the nose with some dark fruit cake showing a bit of development. Medium acidity and soft, velvety tannins gave good mouthfeel. Correct but nothing that says wow, just nice. (3054 views) | | | Tasted by olalar on 12/1/2012 & rated 87 points: Good balance, nice fruit but some green notes. Great wine. (2777 views) | | | Tasted by Birdmountain wine on 11/24/2012 & rated 90 points: As often before, "I love this vine" it has perfect balance! (2357 views) | | | Tasted by pcarmich on 11/24/2012 & rated 93 points: Very nice aromatic nose, with violets and an interesting olive component.The palate has calmed down quite a bit compared to the last bottle drunk last year. Dark fruits are still present, but the finish is much more integrated, with the acidity balanced by by just the right amount of tannins. This drinks great right now, and to me shows just the perfect evolution. (2104 views) | | | Tasted by Merrit on 11/11/2012 & rated 90 points: The delicate violet nose doesn't prepare you for the powerful palate on this one. It's drinking well right now, after an hour of decanting. It's much more dark cherry now, with a wallop of menthol and olive. Hiding in the mix is some vanilla and strawberry. Long smooth finish. Earlier bottles tasted like young cab franc, but now it's tasting more like an older cab sauvignon. This mencia is an interesting grape. (2535 views) | | | Tasted by JandGCellar on 11/6/2012 & rated 92 points: I call wines like this "Bookend Wines" because, while the palate has a lot going on and much to recommend it, the nose and finish have a way of stealing the show. Let's start with the nose, which is glorious. I poured myself a full glass and set it on the floor while composed my mise-en-place, and throughout my composition process I got waft after waft of what can best be described as over ripe berries in a paper sack (or, maybe better, paper sack stained with the juice of over ripe berries -- no, go with my former assessment, the berries are clearly the star and the paper sack the bit player). There's a lot to say about a wine that I can devote three sentences to before the glass is even a yard from my nose. Up close and personal, the nose is a real curiosity, especially when it's been given some air. When taking my first drag there's a lot of vanilla and oak, but it's when the draw is over and the air settles in the nostrils that things get interesting (or strange, depending on one's point of view). The berries and stone fruit are certainly there, but there are other notes as well. The first thing I thought of was cured meat, especially something spicy, like a salami, and oil cured black olives. Before anyone reminds me that the French term for my observation is "tu es completement fou," I hasten to note that I'm not talking about capital "R" rancio as in "so that's what a 50 year old bottle of Bowmore tastes like," but just some notes that I would describe as meaty, oily and dense (in altogether pleasant ways) along with a dollop of damp earth to round out the nose. A compliment that I like to pay to a good wine is that I would take a long time to drink it; I'd be happy to take a long time to smell this wine. Moving along. The attack is lovely with firm tannins and a rich body in no way coming across as hot. The palate has got fruit, but it's dried fruit with prune being the standout. The fruit is only one component of the palate, though, the others being leather, damp earth (as in the nose) and the briney quality of (again) a cured olive. No surprises here, but I think this would be a great pairing with a charcuterie, especially with heavier items like beef sausage, and (again, no surprise) my sense is this would stand up nicely to game. The finish, though not as complex as the nose, distinguished itself in a couple of ways. It was long with a nice amount of astringency that settled into a raisin cake made with a very egg-y batter, a finish that I associate with some sherries, though here much fainter and briefer. I really liked this wine, but lest my notes be taken for an uncritical endorsement, I should note that my praise (and rating) were guided to some degree by the price-point. I think this wine a terrific, sophisticated wine for under $20 dollars, but it is brash and some of its funky notes (read: cured meat and olives) can be clunky. (906 views) | | | Tasted by Wade Instone on 9/18/2012 & rated 93 points: Dark purple with a deep red rim. Complex nose, lots of menthol, herbaceous, followed closely by licorice, dark cherries/berries and vanillin oak. Nice 'mouthwashy' tannins, zippy acidity, juicy dark fruits and a LONG red fruit finish. (3058 views) | | | Tasted by Jasper May on 9/8/2012 & rated 88 points: Red/Dark Purple - light floral nose. Quite a full smooth body tannins only showing after some air time, beginning to open up but most of the palate is still closed, much more assured than the last bottle, quite acidic. This is getting more interesting with cellaring. (2793 views) | | | Tasted by nlassow on 8/23/2012: A good mystery earthiness to this one. May have been cooked as the cork was slightly protruding from neck of bottle. An easy quaff with some mozzarella drizzled with aged, thick balsamic. (2799 views) | | | Tasted by McLovin loving wine on 8/12/2012 & rated 79 points: Nez de fruits rouges murs, légèrement bonbon. En bouche, souple, surprenament faiblement corsé. Acidité présente non dénuée d'intérêt mais difficilement un vin au dessus de la moyenne. (2934 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (5/6/2011)
(Descendientes de J Palacios, Petalós Bierzo Red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (2/3/2011)
(Descendientes de J Palacios, Petalós Bierzo Red) Subscribe to see review text. | By David Lawrason
WineAlign (9/15/2010)
(Descendientes De J. Palacios Pétalos red) Subscribe to see review text. | By John Szabo, MS
WineAlign (9/8/2010)
(Descendientes De J. Palacios Pétalos red) Subscribe to see review text. | By Josh Raynolds
Vinous, September/October 2009, IWC Issue #146
(Descendientes de Jose Palacios Petalos del Bierzo) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and WineAlign and Vinous. (manage subscription channels) |
| Descendientes de José Palacios Producer website
An importer
U.S. Importer (addt'l info)Descendientes de José Palacios Bierzo PétalosDescendientes de Jose Palacios’ first vintage was 1999. The men in charge are Ricardo Perez and legendary vigneron Alvaro Palacios. MencíaMencia is grown in the Northwestern region of Spain near the borders of Galicia, Leon, and Zamora. Mencia produces fruity wines of great color, acidity and aging potential. It is sweet and aromatic, with a good dose of alcohol. The vines produce medium-sized clusters and fruit.
The reds made from Mencia have a characteristic velvety palate. Traditional reds are pale, fragrant and light wines. Modern winemakers are creating bolder reds, of higher concentration, expressing Mencia’s aromas and freshness. Many wineries are taking advantage of the variety ability to aging.
Rose wines are aromatic and fruity, lively, light and soft.Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Castilla y León Castilla y León Wine (Turismo Castilla y León )Bierzo[[D.O.]] Bierzo is located on the western edge of the province of [[León]], next to the [[Galicia|Galician]] border. The region has a distinct microclimate, being at relatively low altitude and protected on both sides by mountains, marking a transition between the arid [[meseta]] and verdant Galicia.
The Santiago de Compostela pilgrim route passes directly through the region and the predominant red grape, [[Mencía]], was allegedly introduced by pilgrims. Mencía makes up 70% of planting and many wines are 100% Mencía. [[Garnacha Tintorera]] is the secondary red grape, although there are also experimental plantings of other varieties, including [[Merlot]] and [[Cabernet Sauvignon]]. Whites may contain [[Godello]], [[Doña Blanca]], [[Palomino]] and [[Malvasia]].
Bierzo produces much inexpensive bulk table wine but an influx of smaller bodegas around the turn of the millenium are producing modern-styled wines attracting international critical acclaim.
Consejo Regulador de la Denominación de Origen Bierzo |
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