3 bottles in a row a bad. Suffering from premox (premature oxidation). I had a 2008 that was bad as well. Wine was not drinkable from any of them. I have 2 bottles left from a case that was stored in pristine conditions. Maybe (hopefully) they will be better.
From 75cl, perfect cork. Very oaky, of course, with an additional almost pine-resin-like pungency on the nose. The greatness of this wine lies in its extraordinary texture. Superb creamy entry with candied lemon mid-palate, some very refined pine-needle forest action on the mid-palate and a brilliant multi-layered finish where the smoothness of the entry finally crystallizes out into something almost like licking stones (not slate, not minerals, but good old-fashioned County Antrim stones). The label recommends serving at 15C, but we thought this tasted best at about 10C. A beautiful bottle, which has obviously profited from cellar time. Now-2018. 90P
Significantly more developed (oxidized) that when tasted on pickup about 1.5 yrs ago. Lacking any freshness. Heavily sherried nose of white tree fruit -- especially baked pears. Initially sweet and oily. Midpalate is gross -- brown butter and windfallen/rotting pears. Sweet, cloying, one-dimensional and sherried sweet pear finish. Lastly, nothing suggests this white Rioja is in a "dumb" or shut down phase; rather, it's declining and becoming more oxidized. A bit ticked off that I still have 4 more bottles. There is cheaper cooking wine, that's for sure.
Consistent with previous notes. Opened for 1 hour. Drank over two days. It has the usual dark yellow to golden color. On nose starts on day one with vanilla, herbaceous aromas, still some wood and a sherry-like oxidative profile. On day two it is more accesible and it shows a bouquet with butter and peach. On palate this wine is grassy, unctuous, medium bodied and with just the right acidity. Itoffers white matured fruits like pear (very noticiable) along with flavors of peach, vanilla and citrus that appear on day 2. This is a fod wine that will pair with almost everything and should evolve for 5 more years, at least.
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