Wine of the night for me. Touch of wood. Jamon. Good fruit concentration. Now we're talking real wine here. More weight on mid-palate. Perfect balance. 40 years old and shining!
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I brought the bottle and others were blinded. Serious dill on the nose and palate. Classic Rioja in a lot of ways. Drinking way younger than 41 years. Most people at the table loved this and called it Rioja from the mid 2000s. I liked it less as the dill was overwhelming to my palate. Sandlewood, garrigue, red fruits, lots of structure.
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10 years in oak gave this wine a tremendous amount of power and freshness. Such an intense nose of vanilla and coconut, soft and caressing on the palate but with outstanding structure. With time it develops notes of brioche, like an older champagne.
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Juicy cherry, dill, crystallized orange peel, butterscotch, musty cellar, potpourri, hibiscus. Layers of complexity with lots of detail at the top range. Sweet & juicy, citrusy acidity. Given the apparent old oak and sharp acidity I could see why one might not like this but for me there's little more exciting.
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8/6/2019 - AV2012 wrote: 93 Points
Smoky, classic, gorgeous, WOTN for me.
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7/30/2019 - StasMedvedev.lv Likes this wine: 93 Points
Marqués de Murrieta (Riga, Latvia): 🏅Rating 93/100 (4,3⭐)
Wine of the night for me. Touch of wood. Jamon. Good fruit concentration. Now we're talking real wine here. More weight on mid-palate. Perfect balance. 40 years old and shining!
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7/21/2019 - Kemo Sabe Likes this wine: 91 Points
I brought the bottle and others were blinded. Serious dill on the nose and palate. Classic Rioja in a lot of ways. Drinking way younger than 41 years. Most people at the table loved this and called it Rioja from the mid 2000s. I liked it less as the dill was overwhelming to my palate. Sandlewood, garrigue, red fruits, lots of structure.
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7/26/2017 - AV2012 wrote: 94 Points
10 years in oak gave this wine a tremendous amount of power and freshness. Such an intense nose of vanilla and coconut, soft and caressing on the palate but with outstanding structure. With time it develops notes of brioche, like an older champagne.
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7/18/2015 - andtheodor wrote: 94 Points
Juicy cherry, dill, crystallized orange peel, butterscotch, musty cellar, potpourri, hibiscus. Layers of complexity with lots of detail at the top range. Sweet & juicy, citrusy acidity. Given the apparent old oak and sharp acidity I could see why one might not like this but for me there's little more exciting.
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