Pnp'd, this had a slow start with bright cherries on the nose but the pallet was thin. After 30-60 minutes of air this really evolved nicely with the fruit darkening and the mouthfeel becoming more plush. Really fun cellar defender.
This surely needed more air time as it was consumed at cellar temp, but as it warmed the spicy fruited nose came up nicely. Full of acid it was crisp and clean in the mouth a good with the fatty foods of the day. Mostly bright cherry fruit, but some nuttiness and spices in the background. A little disjointed so it may be going to sleep. I will try and hold my final bottle for 5 years to see how much Mencia changes after its full nap in the cellar. Great qpr wine, for sure.
Thought was really quite good for a 12 dollar wine. Very clean, deep and rich, with peanuts and mint on the nose (no obvious oak) and dark fruits and spice in the mouth. We tasted this blind in a collection of unusual wines. Surprised to see the community average so low (86 at time of writing). When it's well-made, as it is here, mencia is cleaner and richer than Chinon but also has the potential to be as delicate as good Burgundy.
The nose is far better developed than it was the last time we had a bottle. We just got back from a week of wine tasting in Walla Walla and the Willamette, and this one would fare quite well in a tasting like those you do at a winery. Complex, rich, and paired VERY well with a spicy Moroccan curry-like dish. Could stand another year or so if you want to hold it - but not more than that.
Solidly made red, with a fruit forward red and dark fruit profile. Plenty of acid and tannins to go the distance. I'm really curious to see how this ages. From all reports this stuff gets better in 10 years. Thanks periko for the encouragement to drink a bottle young to see if I enjoyed it. Like Burgundy, with a Spanish flare. I think this grape is a winner, when done properly.
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