Started out with dried figs and raisins, also feeling a bit unbalanced. With about two hours of air the rest of the wine caught up.
A full bodied red, quite extracted with lots of dark berries, plum, some mint, spicy. Best with food. Uncertain if this will win anything from further time in the cellar.
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Inky garnet with little fade to the rim. Open and expressive bouquet, showing dark fruits, underbrush, cocoa and a rich mineral seam (at least initially). The age of the vines (30-90 years) is evident. Good delineation and aromatic depth. Really good balance on the palate - this is medium+ bodied, with a fleshy core, very fine / dissolved tannins, and high acidity. A wonderfully structured and expressive Priorat.
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Volatile nose, with nail varnish, mature red and black fruit, plum soaked in brandy, oak. Full bodied, slightly volatile aromas again, with fruit stew and oak, highish acidity. Not sure about the provenance here--- it tastes like it's been exposed to heat. Or maybe it's just modern Parkerized winemaking on steroids, with overripe fruit inviting volatile acidity.
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8/13/2016 - Blauweiss Likes this wine: 90 Points
Started out with dried figs and raisins, also feeling a bit unbalanced. With about two hours of air the rest of the wine caught up.
A full bodied red, quite extracted with lots of dark berries, plum, some mint, spicy.
Best with food. Uncertain if this will win anything from further time in the cellar.
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8/7/2016 - L-G wrote:
Not as expected
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7/28/2016 - Phenol73 Likes this wine: 92 Points
Inky garnet with little fade to the rim. Open and expressive bouquet, showing dark fruits, underbrush, cocoa and a rich mineral seam (at least initially). The age of the vines (30-90 years) is evident. Good delineation and aromatic depth. Really good balance on the palate - this is medium+ bodied, with a fleshy core, very fine / dissolved tannins, and high acidity. A wonderfully structured and expressive Priorat.
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3/8/2015 - Teknsteel wrote: 89 Points
Garnet. Nice acidity. Dark cherries and vanilla. Not bad, but will get better. 2017?
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12/9/2014 - Timbalimba wrote: 89 Points
Volatile nose, with nail varnish, mature red and black fruit, plum soaked in brandy, oak. Full bodied, slightly volatile aromas again, with fruit stew and oak, highish acidity. Not sure about the provenance here--- it tastes like it's been exposed to heat. Or maybe it's just modern Parkerized winemaking on steroids, with overripe fruit inviting volatile acidity.
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