November 30, 2023 - rating based on the last glass. prior to this was maybe 91/92
decanted at 3pm, put back in the bottle at 6pm. decanted again at the restaurant, started consuming at 6:30. was still a bit reticent to reveal all its splendor. was actually hoping for more.
after another hour or so it became smoother with the finish expanding. this was my last bottle, but if I had another I'd decant at least 6 hours.
March 20, 2022 - Drunk for lunch of roast rolled lamb shoulder, with pommes Anna and braised carrots. Bright, opaque, dark ruby. Amazing length of 90+ seconds. Really well balanced. Soft tannins present without bitterness or harshness. Acids present making it food friendly and lively. The flavours were so well integrated that no one flavour dominated - hints of wood, earth and black fruits all intertwined. Drinking perfectly now - very much at its peak but still tasted good on day 3, so likely to stay at peak for quite a few years yet. Really rather lush - a rich, modern style rioja, without being overdone.
October 29, 2020 - Nose of cedar leather pencil shavings. Slightly tart blue fruit. Well balanced not too heavy. Finish dry clean and delicious. Very good.
April 30, 2020 - This needed a good 3-4 hours of air before it came together. Boysenberry, cassis, dark cherry, along with tobacco, sandalwood, incense, sweet curry, bell pepper, rosemary, coconut, and dusty cocoa powder. Cedar, vanilla, and peppermint on the finish with pomegranate acidity. A little better on day 2, as darker fruits and plush, dusty tannins emerged and cedar/vanilla oak was less pronounced. Very good, though I’m not sure that I found it better than the 1996 Pesquerra Riserva that I opened recently. I suspect this would have been at its best a few years earlier (judging from CT reviews, 2015 was the right year to open it), though this wasn’t over the hill yet (whereas the Pesquera seemed to be drinking at peak). Perfect match with Lamb and Pork Tenderloin with a Chorizo/Bell pepper migas. I liked this better in the Zalto All Purpose glass than in the Riedel Hermitage glass, which is my usually go to glass for Tempranillo.
February 23, 2019 - Corked
October 13, 2018 - Lush, seductive bouquet of cedar, vanilla, and cola. Rich mouthfeel, with soft tannins and vivid acidity. Extracted wild berries and dash of slate and earth, this is powerful juice that makes a strong impression on the palate. Perhaps slightly past peak now, but this has so much more life left, and is utterly delicious at this stage. I am blessed to have a such a pristine bottle stored in my cold cellar for 20 years.
May 24, 2017 - Artadi Night (Extra Space): Drank from bottle over 2 hours.
Appearance is clear, deep intensity, garnet colour. Legs.
Nose is not clean, medium+ intensity, with aromas of bretty animal, black cherries, boysenberries, earth, integrated vanilla oak. Developed.
On the palate, dry, high acidity, medium alcohol (13.5%), soft medium+ tannins, full body. Medium+ flavour intensity, with flavours of juicy red plums, black cherries, boysenberries, earth, cinnamon spice, integrated sweet vanilla oak, minty menthol. Long finish.
Very good quality. Pricey, poor QPR. Time to drink up and enjoy.
Single vineyard, 100% Tempranillo.
November 10, 2015 - Intense red with prominent orange hue and clear in the glass. This was one of the most visually appealing wines I have come across. Fiery sunset orange and red. Open nose with the remnants of blackberry, sour cherry, and eucalyptus. Beautiful, slightly under-ripe cherries on the palate, with orange peel, menthol and just the right amount of fine, dusty tannins. Smooth, lingering, dusty finish. Everything anyone could hope for in a bottle: complex, vibrant, integrated, and balanced. 96pts.
I feel this bottle was opened right at its peak. More time and it would have entered the "amber" phase of its life. Less time and it would not have been as melted and integrated as it was today.
June 13, 2015 - Cherry jam and black berries aged in left bank bordeaux style. Leans more towards cabernet than to tempranillo
March 10, 2015 - James Q Wine Dinner (No Menu Boon Tat Street Singapore): [James Q Wine Dinner No Menu, 10 Mar 2015, Singapore]. Rich, red velvety and smooth, with that signature Artadi concentrated cherry, honey, choc and jam. Took 40 mins in the decanter to wake up then was elegant, powerful and balanced, yet with enough space for a plethora of flavours to come through. Some commented that it was a blend ! It is that mouthfilling and satisfying.