I should have read others' notes on this before opening. Brought to a restaurant and decanted for only about 30 minutes before drinking over the course of an hour or so. Really nice fruit aromas with just a hint of vanilla. But the acidity just wouldn't calm down without more air. With some fairly aggressive spins in the glass you could get nice integration with some slight earthy flavors mixed in with the fruit--tantalizing with the promise of what this wine has in it. I recommend much longer decanting (a couple hours at least) if you're not holding this for a few more years. No rating as I feel I mistreated this wine. Lesson learned.
From 75cl, good cork stained half-way back. Sorely needed 2 hours in the decanter, started tasting really good after 3. (Initially the intense American oak and volatile acidity made it all-too redolent of a used plastic-lined airline barf bag.) At 4 hours: American oak, dark spices and dried fruit on the nose; sweet entry with nice tannic grip and an exciting acidic crescendo onto the dry, slightly dusty finish, which –at least in the case of my mouth – coaxes major saliva flow. i.e. a great food wine for tender red meat or game. 90-91P, mature now, but no hurry.
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(R. López de Heredia Rioja Reserva Viña Tondonia) Medium dark cherry red color; nice, dried berry, black cherry nose; tasty, tart currant, tart berry, mineral palate; medium-plus finish (75% Tempranillo, 15% Garnacha, 5% Graciano, 5% Mazuelo)
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