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Community Tasting Notes (17) Avg Score: 93.1 points

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    Els12golafres Wine Tasting Group: http://vinosclasicos.blogspot.com.es/2014/01/vina-bosconia-1973-gran-reserva.html
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    Corcho mojado, sin elasticidad, difícil de extraer incluso con el abridor de doble lámina y mucha paciencia. Parece que el vino nunca ha sido reencorchado en bodega. De color rubí marronoso claro, de capa media, algo turbio con un ligero precipitado en la base de la botella. Reflejos anaranjados, sin mucha brillo. Borde atejado, amplio.

    Perfumado, elegante, expresivo, de buena intensidad desde el mismo momento de abrir la botella. Tiene un hermoso carácter reductivo que trae maderas nobles, cedro, café aromático, pupurrí de pimientas ahumadas y un fondo otoñal que sólo puede ser definido como es-pec-ta-cu-laaar (tierra húmeda, hojarasca, múrgulas, trufa, cascarillas de castaña). Va redondeándose sobre sí mismo sacando notas de flores marchitas, confitura de naranja inglesa, frutos rojos, cacao en polvo y un casi imperceptible recuerdo mineral a polvorilla, sílex, turba... Bufff!!!!

    En boca es amplio y profundo, lleno, con un núcleo de fruta roja picante, reducida, y una acidez cortante que lo eleva todo. Sabroso, con toques amargosos, balsámicos (menta, tallos), y unos tostados de gran elegancia, casi cremosos. Retronasal confitado, térreo, seguimos en el bosque!!! Un Bosconia que responde al perfil de los tintos de esa añada, con el espíritu de los grandes vinos del 73. Aúna fragilidad, equilibrio, redondez y potencia a la par sin dejar de ganar en solidez y detalles al ir tomando aire. Prácticamente lo tiene todo en este momento y a pesar de que habría de seguir aguantando mucho años en botella no creemos que iguale a la cosecha de 1968.

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    80% tempranillo, 10% garnacho, 10% mazuelo y graciano - 12.5% vol.
    Permanece durante 6 meses en depósitos de madera donde acabar de realizar la fermentación maloláctica. Criado durante 8 años en viejas barricas de roble americano de 225 litros elaboradas por los toneleros de la propia bodega. El vino es sometido a 2 trasiegas manuales cada año. Clarificado con claras de huevo frescas. Embotellado directamente de la barrica, sin filtrar. Lacrado especial para favorecer su mejor evolución en botella y preservarlo de contaminaciones. Producción limitada a 18.000 botellas de 75 cl. Descansa un mínimo de 44 meses en botellero antes de ser comercializado.
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  • Year 2 - Super Tasting 2 of 5 - Andrew does Rioja (Langdon Hall, Cambridge, ON): This was one of my least favorite of the night. I found there to be way too much unintegrated american oak and a strange lactic creamy note. These two combined to form a coconut sunscreen note that I just could not fully appreciate. Beyond that I got notes of old wood furniture and dusty attic. This quite lacked for me.

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  • Year 2 - Super Tasting 2 of 5 - Andrew does Rioja (Langdon Hall, Blair, Ontario): This is quite dusty but really complex. Coconut, sweat, mushroom, strawberry, cranberry and dark cherry flavours. The palate shows a strange lactic note that borders on yogurt and egg yolk which is a bit distracting but in the end, flavours of earth, mushroom, cherry, sweat, herbs, leather and cedar round this wine out and make it quite enjoyable. The finish is medium+ with moderate complexity but is really earthy which is just so captivating.

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  • Year 2; Tasting 2 of 5; Andrew does Rioja (1954-1994) (Red Room, Langdon Hall, Cambridge, Ontario): Popped and poured, followed approximately 2h ours. Garnet in colour, with a light brick. On the nose, seemingly riper than the 1970s that were served alongside it, showing waxy black cherry, dried red fruit; cranberry, strawberry; fresh picked herbs, orange rind, spent espresso grind, earth, leather, and cedar. On the palate, medium plus acidity, moderate tannin, and love sweet red fruit and citrus peel notes that line the moderate length, earthy finish.

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  • Pretty, light bodied, delicate with flowery fruit and lots of acid. Probably not the best bottle around but still a very nice wine. Long tar finish wafts away like a ghost. Most of the fruit has faded, leaving this lacy, aging beauty that would have been better 10 years ago.
    B

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