Ambitious. This deeply colored, highly extracted red has a muscular structure, with mouthfilling tannins that dominate coffee and smoke flavors, which in turn dominate the core of ripe plum, tobacco, licorice and prune flavors. Give it time and watch it soar. 2,500 cases made.
Drink Dates: 2002+
Author: Thomas Matthews
International Wine Cellar | Rating: 93
Bright, deep ruby-red. Explosive, exhilarating, sharply delineated aromas of raspberry, blackberry, violet, espresso, and spicy, resiny oak. Thick and dense but remarkably light on its feet, with harmonious, lively acidity giving the flavors great vivacity. Really suffuses the mouth with perfume. Finishes very long, with firm but thoroughly suave tannins. From the lowest yield to date at this estate.
Author: Stephen Tanzer
Issue: November/December 2000
Wine Advocate | Rating: 91
This continues to be one of the sexiest, most voluptuously-textured, exotic wines to emerge from Rioja. At times, it resembles a flashy Pomerol, and at other times, a hypothetical blend of the best of Spain with the finest of the New World. The dark ruby-colored 1996 (100% Tempranillo from a single vineyard called Peludo) displays a flamboyant nose of vanillin, jammy black cherries, Asian spices, licorice, and roasted meats and herbs. Big in the mouth, with medium to full body, outstanding richness, and plenty of sweet tannin, this opulently-textured, hedonistically-styled wine can be drunk now as well as over the next 10-12 years.
Part of 1996 Spanish red wine dinner. The best of the reds. Core of ripe, red berry fruit complemented by notes of kirsch. Velvety tannins give round, supple mouthfeel. Nicely integrated oak adds complexity with spiciness and vanilla. Long, pleasing finish.